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"content": "\u003cfigure id=\"attachment_83000\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock17.jpg\">\u003cimg class=\"size-full wp-image-83000\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock17.jpg\" alt=\"Fried Fennel & Onion Petals\" width=\"1000\" height=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fried Fennel & Onion Petals\u003c/figcaption>\u003c/figure>\n\u003cp>The eagerly anticipated \u003ca href=\"http://www.thedockoakland.com/\" target=\"_blank\">The Dock at Linden Street\u003c/a>, the new joint venture from acclaimed chef/owner James Syhabout (\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/05/04/commis-is-crackin/\" target=\"_blank\">Commis\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/06/04/hawker-fare/\" target=\"_blank\">Hawker Fare \u003c/a> and \u003ca href=\"http://boxandbells.com/\" target=\"_blank\">Box and Bells\u003c/a>) and \u003ca href=\"http://www.lindenbeer.com/\" target=\"_blank\">Linden Street Brewery\u003c/a>'s Adam Lamoreaux, opened its doors last night. As local food press -- \u003ca href=\"http://sf.eater.com/archives/2014/06/06/the_dock_at_linden_street_beer_and_bites_in_oakland.php\" target=\"_blank\">Eater SF\u003c/a>, \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2014/05/28/the-dock-at-linden-street-ready-to-launch-next-week/\" target=\"_blank\">Inside Scoop SF\u003c/a> and \u003ca href=\"http://www.eastbayexpress.com/WhatTheFork/archives/2014/05/28/the-dock-at-linden-street-to-open-next-week\" target=\"_blank\">East Bay Express\u003c/a> -- have already written extensively about the genesis of this new beer and casual fine dining establishment located in West Oakland, I'll skip right to my initial impressions of The Dock's edible offerings.\u003c/p>\n\u003cp>[gallery link=\"file\" ids=\"82984,82997,83006,82993,82994,82995\"]\u003c/p>\n\u003cp>But first, my husband and I paid a brief visit to The Beer Shed, Linden Street's newly revamped tasting room with both indoor and outdoor seating. With the warm summery weather gracing us with its presence, the Beer Shed was filled to capacity with happy hour patrons enjoying beers from Linden Street and other California breweries on tap. After downing a pint of \u003ca href=\"http://aleindustries.com/\" target=\"_blank\">Ale Industries'\u003c/a> Rye'd Piper ($5), we were lucky to snag a table right before other hungry diners arrived in full force. (The buzz for their inaugural evening was evident; by the time we left just after 7pm, the wait time was already at two-and-a-half hours.)\u003c/p>\n\u003cfigure id=\"attachment_82987\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock04.jpg\">\u003cimg class=\"size-full wp-image-82987\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock04.jpg\" alt=\"The Beer Shed\" width=\"1000\" height=\"561\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Beer Shed\u003c/figcaption>\u003c/figure>\n\u003cp>[gallery link=\"file\" ids=\"82988,82986,82990,82985,82991,82989\"]\u003c/p>\n\u003cp>As a few teaser photographs of The Dock's dishes had already made the rounds on Twitter, I knew there would be some elegant Asian-fusion fare creations on the menu, which was divided into vegetables, seafood, meat, sundaes and desserts.\u003c/p>\n\u003cfigure id=\"attachment_82996\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock13.jpg\">\u003cimg class=\"size-full wp-image-82996\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock13.jpg\" alt=\"The Dock at Linden Street Food Menu\" width=\"1000\" height=\"561\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Dock at Linden Street Food Menu\u003c/figcaption>\u003c/figure>\n\u003cp>We started off with the kohlrabi and hearts of palm salad ($10), a nod to Syhabout's heritage and reminiscent of a classic Thai green papaya salad with sweet-and-sour essence of lime juice, mint and \u003ca href=\"http://en.wikipedia.org/wiki/Sambal\" target=\"_blank\">\u003cem>sambal.\u003c/em>\u003c/a> Garnished with crunchy peanuts and crispy pigs ears' bits (which contributed more contrasting textures than flavors), it pairs well with Linden's New Oakland Glow, a light and lemony session lager (for $5, or get an accompanying shot of rye, bourbon or \u003ca href=\"http://www.belgiangenever.com/\" target=\"_blank\">genever\u003c/a> for a few dollars more.)\u003c/p>\n\u003cfigure id=\"attachment_82999\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock16.jpg\">\u003cimg class=\"size-full wp-image-82999\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock16.jpg\" alt=\"Kohlrabi & Hearts of Palm Salad\" width=\"1000\" height=\"630\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kohlrabi & Hearts of Palm Salad\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_82998\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock15.jpg\">\u003cimg class=\"size-full wp-image-82998\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock15.jpg\" alt=\"Block & Fall: 100 Degrees Rye & New Oakland Glow\" width=\"1000\" height=\"561\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Block & Fall: 100 Degrees Rye & New Oakland Glow\u003c/figcaption>\u003c/figure>\n\u003cp>Next up was the outstanding starter of fried fennel and onion petals ($10). Coated in a tempura batter of black lager and rye flour, the delicate vegetable wisps were accompanied with a creamy trout caviar dip with dill and caraway salt.\u003c/p>\n\u003cfigure id=\"attachment_83001\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock18.jpg\">\u003cimg class=\"size-full wp-image-83001\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock18.jpg\" alt=\"Fried Fennel & Onion Petals\" width=\"1000\" height=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fried Fennel & Onion Petals\u003c/figcaption>\u003c/figure>\n\u003cp>While our server noted that its small plates menu was designed to encourage sharing, some were best suited for solo dining. The oyster po' boy with skillet-fried oysters, sorrel, tartar sauce (with a packet of hot sauce on the side) on a buttered roll ($15), while definitely a contender for one of the tastiest versions I've had, it yielded only two small bites apiece once we split the slider-sized sandwich -- which felt a wee bit spendy for this item.\u003c/p>\n\u003cfigure id=\"attachment_83004\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock21.jpg\">\u003cimg class=\"size-full wp-image-83004\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock21.jpg\" alt=\"Oyster Po' Boy\" width=\"1000\" height=\"561\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Oyster Po' Boy\u003c/figcaption>\u003c/figure>\n\u003cp>The steamed Manila clams in a savory shoyu broth topped with fresh \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Kimchi\" target=\"_blank\">kimchi\u003c/a>\u003c/em>, chunks of thick-cut smoky bacon, garlic chives and chrysanthemum was more ideal for two. We regretted not ordering a side of roti ($3) to soak up the spicy soup from the Korean earthenware bowl.\u003c/p>\n\u003cfigure id=\"attachment_83007\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock24.jpg\">\u003cimg class=\"size-full wp-image-83007\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock24.jpg\" alt=\"Steamed Clams\" width=\"1000\" height=\"561\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Steamed Clams\u003c/figcaption>\u003c/figure>\n\u003cp>The next two dishes were my personal favorites: falafel waffle with merguez sausage, yogurt, pickled onions and parsley ($13) and the French-inspired poached egg \u003ca href=\"http://en.wikipedia.org/wiki/Bordelaise_sauce\" target=\"_blank\">bordelaise\u003c/a> with bone marrow vinaigrette and roasted sunchokes and trumpet mushrooms in a cast iron vessel ($13). These unique renditions of familiar favorites were both visually stunning and absolutely delicious.\u003c/p>\n\u003cfigure id=\"attachment_83003\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock20.jpg\">\u003cimg class=\"size-full wp-image-83003\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock20.jpg\" alt=\"Falafel Waffle\" width=\"1000\" height=\"561\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Falafel Waffle\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_83002\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock19.jpg\">\u003cimg class=\"size-full wp-image-83002\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock19.jpg\" alt=\"Poached Egg Bordelaise\" width=\"1000\" height=\"561\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Poached Egg Bordelaise\u003c/figcaption>\u003c/figure>\n\u003cp>As nearby residents, we had to try the confection named after our neighborhood, the \"West Oakland Tan\" ($7): chocolate and vanilla ice cream swirled with real butterscotch syrup, miniature malt balls, fresh whipped cream and a mix of graham crackers and brownies crumbles. And \u003ca href=\"http://factionbrewing.com/\" target=\"_blank\">Faction Brewing's\u003c/a> Puddy Porter ($5) is great dessert beer to finish off your meal.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[gallery link=\"file\" columns=\"2\" ids=\"83010,83009\"]\u003c/p>\n\u003cp>With its beautifully appointed space and reclaimed wood interior -- although its relaxed ambiance is occasionally interrupted by the noise from Amtrak trains passing through -- The Dock is a fine addition to Syhabout's family of East Bay restaurants. And the service was impeccable, even with the busy rush of opening night. But while the Dock's food is above and beyond what you'd find at an average bar, so are the prices; be prepared to spend a little more if you want to have a more substantial meal. I recommend diving in with a tapas bar-style mindset for a leisurely moveable feast: stop into the adjacent \u003ca href=\"http://www.campovida.com/\" target=\"_blank\">Campovida\u003c/a> tasting room for a glass of wine, sample a few selections at The Dock, then relax with a final beer on The Beer Shed's patio. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.thedockoakland.com/\" target=\"_blank\">\u003cstrong>The Dock at Linden Street\u003c/strong>\u003c/a>\u003cbr>\n95 Linden Street at 7th Street, Oakland [\u003ca href=\"https://goo.gl/maps/0TdBd\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: 510-338-3965\u003cbr>\nHours: Tues.-Sat. 5:30PM-9:30PM\u003cbr>\nBeer Shed: Mon.-Fri. 4:30PM-Closed; Sat.-Sun. 11:30AM-Closed\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/THEDOCKoakland\" target=\"_blank\">@THEDOCKoakland\u003c/a>\u003c/p>\n\n",
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"excerpt": "The eagerly anticipated The Dock at Linden Street, the joint venture from acclaimed chef/owner James Syhabout and Linden Street Brewery's Adam Lamoreaux, opened yesterday in West Oakland.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_83000\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock17.jpg\">\u003cimg class=\"size-full wp-image-83000\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock17.jpg\" alt=\"Fried Fennel & Onion Petals\" width=\"1000\" height=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fried Fennel & Onion Petals\u003c/figcaption>\u003c/figure>\n\u003cp>The eagerly anticipated \u003ca href=\"http://www.thedockoakland.com/\" target=\"_blank\">The Dock at Linden Street\u003c/a>, the new joint venture from acclaimed chef/owner James Syhabout (\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/05/04/commis-is-crackin/\" target=\"_blank\">Commis\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/06/04/hawker-fare/\" target=\"_blank\">Hawker Fare \u003c/a> and \u003ca href=\"http://boxandbells.com/\" target=\"_blank\">Box and Bells\u003c/a>) and \u003ca href=\"http://www.lindenbeer.com/\" target=\"_blank\">Linden Street Brewery\u003c/a>'s Adam Lamoreaux, opened its doors last night. As local food press -- \u003ca href=\"http://sf.eater.com/archives/2014/06/06/the_dock_at_linden_street_beer_and_bites_in_oakland.php\" target=\"_blank\">Eater SF\u003c/a>, \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2014/05/28/the-dock-at-linden-street-ready-to-launch-next-week/\" target=\"_blank\">Inside Scoop SF\u003c/a> and \u003ca href=\"http://www.eastbayexpress.com/WhatTheFork/archives/2014/05/28/the-dock-at-linden-street-to-open-next-week\" target=\"_blank\">East Bay Express\u003c/a> -- have already written extensively about the genesis of this new beer and casual fine dining establishment located in West Oakland, I'll skip right to my initial impressions of The Dock's edible offerings.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But first, my husband and I paid a brief visit to The Beer Shed, Linden Street's newly revamped tasting room with both indoor and outdoor seating. With the warm summery weather gracing us with its presence, the Beer Shed was filled to capacity with happy hour patrons enjoying beers from Linden Street and other California breweries on tap. After downing a pint of \u003ca href=\"http://aleindustries.com/\" target=\"_blank\">Ale Industries'\u003c/a> Rye'd Piper ($5), we were lucky to snag a table right before other hungry diners arrived in full force. (The buzz for their inaugural evening was evident; by the time we left just after 7pm, the wait time was already at two-and-a-half hours.)\u003c/p>\n\u003cfigure id=\"attachment_82987\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock04.jpg\">\u003cimg class=\"size-full wp-image-82987\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock04.jpg\" alt=\"The Beer Shed\" width=\"1000\" height=\"561\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Beer Shed\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>As a few teaser photographs of The Dock's dishes had already made the rounds on Twitter, I knew there would be some elegant Asian-fusion fare creations on the menu, which was divided into vegetables, seafood, meat, sundaes and desserts.\u003c/p>\n\u003cfigure id=\"attachment_82996\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock13.jpg\">\u003cimg class=\"size-full wp-image-82996\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock13.jpg\" alt=\"The Dock at Linden Street Food Menu\" width=\"1000\" height=\"561\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Dock at Linden Street Food Menu\u003c/figcaption>\u003c/figure>\n\u003cp>We started off with the kohlrabi and hearts of palm salad ($10), a nod to Syhabout's heritage and reminiscent of a classic Thai green papaya salad with sweet-and-sour essence of lime juice, mint and \u003ca href=\"http://en.wikipedia.org/wiki/Sambal\" target=\"_blank\">\u003cem>sambal.\u003c/em>\u003c/a> Garnished with crunchy peanuts and crispy pigs ears' bits (which contributed more contrasting textures than flavors), it pairs well with Linden's New Oakland Glow, a light and lemony session lager (for $5, or get an accompanying shot of rye, bourbon or \u003ca href=\"http://www.belgiangenever.com/\" target=\"_blank\">genever\u003c/a> for a few dollars more.)\u003c/p>\n\u003cfigure id=\"attachment_82999\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock16.jpg\">\u003cimg class=\"size-full wp-image-82999\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock16.jpg\" alt=\"Kohlrabi & Hearts of Palm Salad\" width=\"1000\" height=\"630\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kohlrabi & Hearts of Palm Salad\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_82998\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock15.jpg\">\u003cimg class=\"size-full wp-image-82998\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock15.jpg\" alt=\"Block & Fall: 100 Degrees Rye & New Oakland Glow\" width=\"1000\" height=\"561\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Block & Fall: 100 Degrees Rye & New Oakland Glow\u003c/figcaption>\u003c/figure>\n\u003cp>Next up was the outstanding starter of fried fennel and onion petals ($10). Coated in a tempura batter of black lager and rye flour, the delicate vegetable wisps were accompanied with a creamy trout caviar dip with dill and caraway salt.\u003c/p>\n\u003cfigure id=\"attachment_83001\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock18.jpg\">\u003cimg class=\"size-full wp-image-83001\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock18.jpg\" alt=\"Fried Fennel & Onion Petals\" width=\"1000\" height=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fried Fennel & Onion Petals\u003c/figcaption>\u003c/figure>\n\u003cp>While our server noted that its small plates menu was designed to encourage sharing, some were best suited for solo dining. The oyster po' boy with skillet-fried oysters, sorrel, tartar sauce (with a packet of hot sauce on the side) on a buttered roll ($15), while definitely a contender for one of the tastiest versions I've had, it yielded only two small bites apiece once we split the slider-sized sandwich -- which felt a wee bit spendy for this item.\u003c/p>\n\u003cfigure id=\"attachment_83004\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock21.jpg\">\u003cimg class=\"size-full wp-image-83004\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock21.jpg\" alt=\"Oyster Po' Boy\" width=\"1000\" height=\"561\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Oyster Po' Boy\u003c/figcaption>\u003c/figure>\n\u003cp>The steamed Manila clams in a savory shoyu broth topped with fresh \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Kimchi\" target=\"_blank\">kimchi\u003c/a>\u003c/em>, chunks of thick-cut smoky bacon, garlic chives and chrysanthemum was more ideal for two. We regretted not ordering a side of roti ($3) to soak up the spicy soup from the Korean earthenware bowl.\u003c/p>\n\u003cfigure id=\"attachment_83007\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock24.jpg\">\u003cimg class=\"size-full wp-image-83007\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock24.jpg\" alt=\"Steamed Clams\" width=\"1000\" height=\"561\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Steamed Clams\u003c/figcaption>\u003c/figure>\n\u003cp>The next two dishes were my personal favorites: falafel waffle with merguez sausage, yogurt, pickled onions and parsley ($13) and the French-inspired poached egg \u003ca href=\"http://en.wikipedia.org/wiki/Bordelaise_sauce\" target=\"_blank\">bordelaise\u003c/a> with bone marrow vinaigrette and roasted sunchokes and trumpet mushrooms in a cast iron vessel ($13). These unique renditions of familiar favorites were both visually stunning and absolutely delicious.\u003c/p>\n\u003cfigure id=\"attachment_83003\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock20.jpg\">\u003cimg class=\"size-full wp-image-83003\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock20.jpg\" alt=\"Falafel Waffle\" width=\"1000\" height=\"561\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Falafel Waffle\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_83002\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock19.jpg\">\u003cimg class=\"size-full wp-image-83002\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock19.jpg\" alt=\"Poached Egg Bordelaise\" width=\"1000\" height=\"561\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Poached Egg Bordelaise\u003c/figcaption>\u003c/figure>\n\u003cp>As nearby residents, we had to try the confection named after our neighborhood, the \"West Oakland Tan\" ($7): chocolate and vanilla ice cream swirled with real butterscotch syrup, miniature malt balls, fresh whipped cream and a mix of graham crackers and brownies crumbles. And \u003ca href=\"http://factionbrewing.com/\" target=\"_blank\">Faction Brewing's\u003c/a> Puddy Porter ($5) is great dessert beer to finish off your meal.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>With its beautifully appointed space and reclaimed wood interior -- although its relaxed ambiance is occasionally interrupted by the noise from Amtrak trains passing through -- The Dock is a fine addition to Syhabout's family of East Bay restaurants. And the service was impeccable, even with the busy rush of opening night. But while the Dock's food is above and beyond what you'd find at an average bar, so are the prices; be prepared to spend a little more if you want to have a more substantial meal. I recommend diving in with a tapas bar-style mindset for a leisurely moveable feast: stop into the adjacent \u003ca href=\"http://www.campovida.com/\" target=\"_blank\">Campovida\u003c/a> tasting room for a glass of wine, sample a few selections at The Dock, then relax with a final beer on The Beer Shed's patio. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.thedockoakland.com/\" target=\"_blank\">\u003cstrong>The Dock at Linden Street\u003c/strong>\u003c/a>\u003cbr>\n95 Linden Street at 7th Street, Oakland [\u003ca href=\"https://goo.gl/maps/0TdBd\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: 510-338-3965\u003cbr>\nHours: Tues.-Sat. 5:30PM-9:30PM\u003cbr>\nBeer Shed: Mon.-Fri. 4:30PM-Closed; Sat.-Sun. 11:30AM-Closed\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/THEDOCKoakland\" target=\"_blank\">@THEDOCKoakland\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Coloso Coffee: A Colossal Caffeinated Experience in a Tiny Uptown Oakland Space",
"title": "Coloso Coffee: A Colossal Caffeinated Experience in a Tiny Uptown Oakland Space",
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"content": "\u003cfigure id=\"attachment_82899\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/coloso08.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/coloso08.jpg\" alt=\"Jose and Rene\" width=\"1000\" height=\"561\" class=\"size-full wp-image-82899\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jose Posadas and Renzo Gianella of Coloso Coffee\u003c/figcaption>\u003c/figure>\n\u003cp>New establishments keep popping up in Oakland's Uptown neighborhood, and \u003ca href=\"http://colosocoffee.com/\" target=\"_blank\">Coloso Coffee\u003c/a> is another recent addition that's just joined the diverse \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/09/23/5-bites-drink-a-cuppa-coffee-in-oakland/\" target=\"_blank\">coffee scene\u003c/a>. Coloso, which translates to \"colossal\" in Spanish, is a cheeky reference to the shop's petite 370-square-foot space.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"medium\" ids=\"82901,82893,82892\"]\u003c/p>\n\u003cp>Co-owners Renzo Gianella and Jose Posadas have been friends for over 15 years since they originally met in Lima, Peru. \"I moved to the Bay Area when I was 10 years old and met Renzo when I moved back to Lima after high school in '97,\" says Posadas. \"Renzo moved to Oakland almost two years ago. I had been toying around with the idea of opening a small shop in a downtown or financial district setting.\" Posadas spent two years as a barista at San Francisco's \u003ca href=\"http://grandcoffeesf.com/\" target=\"_blank\">Grand Coffee\u003c/a> and loved the cozy 200-square-foot setting of this Mission neighborhood establishment.\u003c/p>\n\u003cfigure id=\"attachment_82895\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/coloso04.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/coloso04.jpg\" alt=\"Plants at Coloso Coffee\" width=\"1000\" height=\"561\" class=\"size-full wp-image-82895\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Plants cultivated by Maggie Servais for sale.\u003c/figcaption>\u003c/figure>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"medium\" ids=\"82894,82896,82897\"]\u003c/p>\n\u003cp>\"In mid-2010 on a trip to Lima, I told Renzo about my plans and right then and there he said he would like to be a part of it. He had been planning to move to the Bay Area and had since taken a huge interest in specialty coffee as the scene developed in Lima. He was very much aware of the local roasters adopting \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/07/29/3rd-wave-coffee-roasting-in-the-bay-area/\" target=\"_blank\">Third Wave practices\u003c/a> such as profiling coffee and moving to a lighter roast. Trips between San Francisco and Lima followed, including two trips to coffee farms and co-ops in the Peruvian region of Oxapampa in 2011 and 2012.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Once they decided to launch their venture, the search was on for a location in 2012. \"We researched and visited dozens of neighborhood shops trying to figure what our niche could be. The biggest challenge was to find something small. Low rent was essential, considering our limited budget of under $20K. By the end of 2012, we realized that opening in San Francisco was out of the question. Rising rents were a clear sign that we had missed that boat and decided to look for other options,\" noted Posadas.\u003c/p>\n\u003cfigure id=\"attachment_82910\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/coloso19.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/coloso19.jpg\" alt=\"Coloso Coffee\" width=\"1000\" height=\"561\" class=\"size-full wp-image-82910\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Coloso Coffee\u003c/figcaption>\u003c/figure>\n\u003cp>\"I still live in the city now, but Renzo moved into Oakland on his arrival in California and we naturally saw Oakland as an option. Renzo was the one that actually found the location while biking around the area. The size was right, but the storefront needed tons of work since it had not been well-maintained and huge changes needed to be made for use as a coffee shop.\"\u003c/p>\n\u003cp>Posadas recruited his girlfriend, Maggie Servais, to style the shop (and cultivate the unique plants that are for sale), and Coloso Coffee opened their doors last month \"with the intention to focus on executing great coffee and paying great attention to our customers.\" They're currently serving \u003ca href=\"https://www.sightglasscoffee.com/\" target=\"_blank\">Sightglass Coffee\u003c/a> and offer batch-brewed drip coffee and espresso drinks.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"medium\" ids=\"82902,82903,82904\"]\u003c/p>\n\u003cp>\"The decision to not do pour over was made considering that the majority of customers in the area are office workers on their way to or from work. As it is still very early on in the business, we will do pour over via Chemex in the future for folks who want to hang out for a bit,\" says Posadas. \"We also want to be a part of the neighborhood and plan on opening 7 days a week to give residents of the area who don't get to visit during the week a chance to hang out on weekends. We are also hosting events on the second Saturdays of the month in coordination with other merchants in the area.\" And for customers who like to nibble on pastries with their coffee, they're offering freshly baked goods from \u003ca href=\"http://sandboxbakerysf.com/\" target=\"_blank\">Sandbox Bakery\u003c/a> in Bernal Heights.\u003c/p>\n\u003cfigure id=\"attachment_82908\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/coloso17.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/coloso17.jpg\" alt=\"Ham & Cheese Croissant & Cappuccino\" width=\"1000\" height=\"561\" class=\"size-full wp-image-82908\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ham & Cheese Croissant from Sandbox Bakery & Cappuccino\u003c/figcaption>\u003c/figure>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"medium\" ids=\"82909,82907,82906\"]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://colosocoffee.com/\" target=\"_blank\">Coloso Coffee\u003c/a>\u003c/strong>\u003cbr>\n1715 Webster St. (between 17th & 19th Streets) Oakland [\u003ca href=\"https://goo.gl/maps/wdvY5\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (415) 240-7377\u003cbr>\nHours: Mon-Fri 7am-5pm; Sun 9am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/colosocoffee\" target=\"_blank\">Coloso Coffee\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/Colosocoffee\" target=\"_blank\">@ColosoCoffee\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Co-owners Renzo Gianella and Jose Posadas have been friends for over 15 years since they originally met in Lima, Peru. \"I moved to the Bay Area when I was 10 years old and met Renzo when I moved back to Lima after high school in '97,\" says Posadas. \"Renzo moved to Oakland almost two years ago. I had been toying around with the idea of opening a small shop in a downtown or financial district setting.\" Posadas spent two years as a barista at San Francisco's \u003ca href=\"http://grandcoffeesf.com/\" target=\"_blank\">Grand Coffee\u003c/a> and loved the cozy 200-square-foot setting of this Mission neighborhood establishment.\u003c/p>\n\u003cfigure id=\"attachment_82895\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/coloso04.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/coloso04.jpg\" alt=\"Plants at Coloso Coffee\" width=\"1000\" height=\"561\" class=\"size-full wp-image-82895\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Plants cultivated by Maggie Servais for sale.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Once they decided to launch their venture, the search was on for a location in 2012. \"We researched and visited dozens of neighborhood shops trying to figure what our niche could be. The biggest challenge was to find something small. Low rent was essential, considering our limited budget of under $20K. By the end of 2012, we realized that opening in San Francisco was out of the question. Rising rents were a clear sign that we had missed that boat and decided to look for other options,\" noted Posadas.\u003c/p>\n\u003cfigure id=\"attachment_82910\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/coloso19.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/coloso19.jpg\" alt=\"Coloso Coffee\" width=\"1000\" height=\"561\" class=\"size-full wp-image-82910\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Coloso Coffee\u003c/figcaption>\u003c/figure>\n\u003cp>\"I still live in the city now, but Renzo moved into Oakland on his arrival in California and we naturally saw Oakland as an option. Renzo was the one that actually found the location while biking around the area. The size was right, but the storefront needed tons of work since it had not been well-maintained and huge changes needed to be made for use as a coffee shop.\"\u003c/p>\n\u003cp>Posadas recruited his girlfriend, Maggie Servais, to style the shop (and cultivate the unique plants that are for sale), and Coloso Coffee opened their doors last month \"with the intention to focus on executing great coffee and paying great attention to our customers.\" They're currently serving \u003ca href=\"https://www.sightglasscoffee.com/\" target=\"_blank\">Sightglass Coffee\u003c/a> and offer batch-brewed drip coffee and espresso drinks.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"The decision to not do pour over was made considering that the majority of customers in the area are office workers on their way to or from work. As it is still very early on in the business, we will do pour over via Chemex in the future for folks who want to hang out for a bit,\" says Posadas. \"We also want to be a part of the neighborhood and plan on opening 7 days a week to give residents of the area who don't get to visit during the week a chance to hang out on weekends. We are also hosting events on the second Saturdays of the month in coordination with other merchants in the area.\" And for customers who like to nibble on pastries with their coffee, they're offering freshly baked goods from \u003ca href=\"http://sandboxbakerysf.com/\" target=\"_blank\">Sandbox Bakery\u003c/a> in Bernal Heights.\u003c/p>\n\u003cfigure id=\"attachment_82908\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/coloso17.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/coloso17.jpg\" alt=\"Ham & Cheese Croissant & Cappuccino\" width=\"1000\" height=\"561\" class=\"size-full wp-image-82908\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ham & Cheese Croissant from Sandbox Bakery & Cappuccino\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://colosocoffee.com/\" target=\"_blank\">Coloso Coffee\u003c/a>\u003c/strong>\u003cbr>\n1715 Webster St. (between 17th & 19th Streets) Oakland [\u003ca href=\"https://goo.gl/maps/wdvY5\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (415) 240-7377\u003cbr>\nHours: Mon-Fri 7am-5pm; Sun 9am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/colosocoffee\" target=\"_blank\">Coloso Coffee\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/Colosocoffee\" target=\"_blank\">@ColosoCoffee\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Watch Check, Please! Bay Area review: Lanna Thai, 20 Spot, Chalet Ticino",
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"content": "\u003cfigure id=\"attachment_82853\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/cp910-group1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/cp910-group1000.jpg\" alt=\"Guests and host Leslie Sbrocco tape the tenth episode of Season 9 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-82853\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests and host Leslie Sbrocco tape the tenth episode of Season 9 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Check, Please! Bay Area's Season 9 episode 10 airs this eve, Thursday, June 5, at 7:30 p.m. on KQED 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\">View other airtimes\u003c/a>. And if you don't have a TV and want to watch the show online, the full episode is available on the \u003ca href=\"http://www.kqed.org/checkplease\" target=\"_blank\">Check, Please! Bay Area website\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>The \u003ca href=\"http://blogs.kqed.org/checkplease/2014/06/05/lanna-thai-20-spot-chalet-ticino-check-please-bay-area-reviews/\">tenth episode of Season 9\u003c/a> features these eateries:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/06/05/lanna-thai-restaurant-info/\" target=\"_blank\">\u003cstrong>Lanna Thai\u003c/strong>\u003c/a> serves Thai cuisine in Livermore.\u003c/li>\n\u003cfigure id=\"attachment_82847\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/chix-dumpling-shooters1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/chix-dumpling-shooters1000.jpg\" alt=\"Lanna Thai's Chicken Dumpling Shooters\" width=\"1000\" height=\"558\" class=\"size-full wp-image-82847\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lanna Thai's Chicken Dumpling Shooters\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_82848\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/chix-dumpling-shooters1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/chix-dumpling-shooters1000a.jpg\" alt=\"Shooting Lanna Thai's Chicken Dumpling Shooters\" width=\"1000\" height=\"558\" class=\"size-full wp-image-82848\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shooting Lanna Thai's Chicken Dumpling Shooters\u003c/figcaption>\u003c/figure>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/06/05/20-spot-restaurant-info/\" target=\"_blank\">\u003cstrong>20 Spot\u003c/strong>\u003c/a> serves French-influenced California small plates in San Francisco's Mission.\u003c/li>\n\u003cfigure id=\"attachment_82850\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/20-spot1000-oysters.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/20-spot1000-oysters.jpg\" alt=\"20 Spot's Oysters on the Half Shell\" width=\"1000\" height=\"559\" class=\"size-full wp-image-82850\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">20 Spot's Oysters on the Half Shell\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_82849\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/20-spot1000-cheeseplate.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/20-spot1000-cheeseplate.jpg\" alt=\"20 Spot's Cheese Plate \" width=\"1000\" height=\"560\" class=\"size-full wp-image-82849\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">20 Spot's Cheese Plate\u003c/figcaption>\u003c/figure>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/06/05/chalet-ticino-restaurant-info/\" target=\"_blank\">\u003cstrong>Chalet Ticino\u003c/strong>\u003c/a> serves Swiss-Italian cuisine in Foster City. The dishes reflect the three regions of Switzerland: French, German and Italian.\u003c/li>\n\u003cfigure id=\"attachment_82851\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/chalet-ticino1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/chalet-ticino1000.jpg\" alt=\"Chalet Ticino's Chicken Milanese with Gnocchi\" width=\"1000\" height=\"560\" class=\"size-full wp-image-82851\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chalet Ticino's Chicken Milanese with Gnocchi\u003c/figcaption>\u003c/figure>\n\u003c/ul>\n\u003cp>Host Leslie Sbrocco shares her \u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\" target=\"_blank\">wine tips\u003c/a> on \u003ca href=\"http://blogs.kqed.org/checkplease/2014/06/05/red-wines-from-chile-check-please-bay-area-wine-tips/\">red wines from Chile\u003c/a>.\u003cbr>\n[youtube //www.youtube.com/watch?v=D0odpoZUhFo]\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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Bay Area's Season 9 episode 10 airs this eve, Thursday, June 5, at 7:30 p.m. on KQED 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\">View other airtimes\u003c/a>. And if you don't have a TV and want to watch the show online, the full episode is available on the \u003ca href=\"http://www.kqed.org/checkplease\" target=\"_blank\">Check, Please! 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"disqusTitle": "Dennis Leary’s Chef-Crafted Sandwiches at Cafe Terminus are an Excellent Lunch Choice",
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"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_82735\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cafe-terminus-sign.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cafe-terminus-sign.jpg\" alt=\"Cafe Terminus is a sandwich restaurant and bar in the Financial District. Photo: Kate Williams\" width=\"1000\" height=\"591\" class=\"size-full wp-image-82735\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cafe Terminus is a sandwich restaurant and bar in the Financial District. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>It is not often that I find myself heading to the financial district for a meal. I don’t work downtown, and most of the places serving dinner come with price tags equal to several months worth of savings. Plus, I don’t really run with the suit-and-tie crowd (nor the equally flush designer hoodie-and-jeans crowd). But then appeared Cafe Terminus, the little multipurpose restaurant/bar that could. \u003c/p>\n\u003cp>\u003ca href=\"http://terminussf.com/\">Cafe Terminus\u003c/a> is one of a few joint ventures between chef \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/03/27/chef-dennis-leary-one-new-farm-two-new-restaurants/\">Dennis Leary\u003c/a> of Canteen fame and bartender Eric Passetti of \u003ca href=\"http://www.thehouseofshields.com/\">House of Shields\u003c/a>, and it opened last fall. In the mornings, the restaurant serves freshly baked pastries and hot breakfast sandwiches alongside house-roasted coffee—think blueberry muffins and oozing eggs on brioche. Around lunchtime, they transition into a take-out sandwich and salad joint, slinging revamped iterations of classic lunch items. (Leary perfected his sandwich skills at nearby lunch joint, \u003ca href=\"https://twitter.com/sentinelspecial\">The Sentinal\u003c/a>.) After work, Cafe Terminus becomes a bar, specializing in absinthe cocktails. Leary keeps the kitchen running until late night, so you can still nosh on the sandwiches late into the evening while sipping on a drink or two. In other words, it’d be possible to stay all day and almost all night in their small dining room. You might get some strange looks, but you’d want for nothing.\u003c/p>\n\u003cfigure id=\"attachment_82734\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cafe-terminus-bar.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cafe-terminus-bar.jpg\" alt=\"The bar is managed by Eric Passetti, a longtime partner of chef and sandwich expert Dennis Leary. Photo: Kate Williams\" width=\"1000\" height=\"682\" class=\"size-full wp-image-82734\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The bar is managed by Eric Passetti, a longtime partner of chef and sandwich expert Dennis Leary. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>I’ve yet to fully try out this idea, but I have settled in for an hour-plus lunch break and been more than happy I did.\u003c/p>\n\u003cp>The lunch menu changes daily; you can \u003ca href=\"http://terminussf.com/\">check in online\u003c/a> starting around 11am if you’re picky, or just show up and eat what’s served. There’ll always be a choice between a few sandwiches and salads, plus a soup and a couple of desserts. On my visit, I skipped the tempting roast turkey with apple chutney and cheddar cheese ($9) as well as the Vietnamese-style barbecue pork with mint, cabbage and lime ($9.50) and the deviled egg salad sandwich ($9). Instead, I settled on a classic rare roast beef ($10). Each sandwich comes piled high on a housemade seeded bun.\u003c/p>\n\u003cfigure id=\"attachment_82733\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/business-lunch-special-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/business-lunch-special-2.jpg\" alt=\"The $15 “Business Lunch Special” includes a sandwich, bag of chips, and pint of beer. Photo: Kate Williams\" width=\"1000\" height=\"701\" class=\"size-full wp-image-82733\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The $15 “Business Lunch Special” includes a sandwich, bag of chips, and pint of beer. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>For the best deal, and the most enjoyable lunch break, splurge on the “Business Lunch Special,” which comes with a pint of beer and a bag of Tim’s potato chips—ultra-crisp, ultra-salty, and ultra-good with a pale ale. Lunch arrives quickly in a take-out box, ready to rush back out the door, but most customers snag a table and eat straight out of the box. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The roast beef itself, while tender, rare, and well seasoned, is the least remarkable aspect of the sandwich. Even the lettuce is handled with care and has a fresh, distinct crunch that brings necessary textural contrast. A generous smear of housemade mayonnaise melts into the bread; its luscious creaminess and faint sweetness will make even \u003ca href=\"http://www.dukesmayo.com/\">Duke’s\u003c/a> fans forget about the store-bought spread. The horseradish-spiked cream cheese slathered on the top half of the bread isn’t particularly spicy, but you certainly won’t forget it’s there. Then there are the smoked pickled onions. I’m not sure how Leary figured out how to get smoke into those vinegary slivers, but I’m just fine leaving this one particular food a mystery. Tang, smoke, and crunch are the perfect foil to the lean roast beef. \u003c/p>\n\u003cfigure id=\"attachment_82736\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/roast-beef-sandwich-close-up-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/roast-beef-sandwich-close-up-2.jpg\" alt=\"Leary’s roast beef sandwich comes with house made mayonnaise, crisp lettuce, smoked pickled onions, and horseradish cream cheese. Photo: Kate Williams\" width=\"1000\" height=\"758\" class=\"size-full wp-image-82736\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Leary’s roast beef sandwich comes with house made mayonnaise, crisp lettuce, smoked pickled onions, and horseradish cream cheese. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>But the best part of the sandwich is that eggy, brioche-like bread. Tear off a corner to eat on its own for a sweet and rich taste of what all sandwiches should be upon. Like a good burger bun, the hearty slices are substantial enough to support the generous filling, but they also squish down so it’s possible to get all the components in one bite. Leary’s bread will make you wonder why anyone would serve a sandwich on crusty bread, or (even more jarring) a crisp baguette.\u003c/p>\n\u003cp>I’m not one to pass up on a sandwich, so I eschewed the salads that day. But both the chicken and kale salad and the vegetarian asparagus and mushroom salad on the menu that day were a common sight in the dining room. Both are served, happily, with the wonderful bread. \u003c/p>\n\u003cp>A $15 sandwich and beer lunch isn’t going to replace my usual cheapskate meal of whatever leftovers are in the fridge, but it’s certainly worth the trip every once in awhile—at least until I can figure out how to have Leary’s bread in my kitchen 24/7.\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://terminussf.com/\">Cafe Terminus\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://goo.gl/2LQNcR\">Map\u003c/a>\u003cbr>\n16 California Street\u003cbr>\nSan Francisco, CA 94111\u003cbr>\n(415) 952-0481\u003c/p>\n\u003cp>Hours:\u003cbr>\nMon-Fri 7am-2am, Sat 4:30pm-2am, Sun 4:30pm-10pm\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Facebook: \u003ca href=\"https://www.facebook.com/pages/Cafe-Terminus/1425710297656709\">Cafe Terminus\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/cafeterminussf\">@CafeTerminusSF\u003c/a>\u003c/p>\n\n",
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"excerpt": "Chef Dennis Leary and bartender Eric Passetti opened Cafe Terminus, a Financial District joint that operates as a restaurant by day and bar by night. Leary's sandwiches have received much acclaim, but are they worth braving the lunch rush to eat? Kate Williams takes a look.",
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"description": "Chef Dennis Leary and bartender Eric Passetti opened Cafe Terminus, a Financial District joint that operates as a restaurant by day and bar by night. Leary's sandwiches have received much acclaim, but are they worth braving the lunch rush to eat? Kate Williams takes a look.",
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"headline": "Dennis Leary’s Chef-Crafted Sandwiches at Cafe Terminus are an Excellent Lunch Choice",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_82735\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cafe-terminus-sign.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cafe-terminus-sign.jpg\" alt=\"Cafe Terminus is a sandwich restaurant and bar in the Financial District. Photo: Kate Williams\" width=\"1000\" height=\"591\" class=\"size-full wp-image-82735\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cafe Terminus is a sandwich restaurant and bar in the Financial District. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>It is not often that I find myself heading to the financial district for a meal. I don’t work downtown, and most of the places serving dinner come with price tags equal to several months worth of savings. Plus, I don’t really run with the suit-and-tie crowd (nor the equally flush designer hoodie-and-jeans crowd). But then appeared Cafe Terminus, the little multipurpose restaurant/bar that could. \u003c/p>\n\u003cp>\u003ca href=\"http://terminussf.com/\">Cafe Terminus\u003c/a> is one of a few joint ventures between chef \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/03/27/chef-dennis-leary-one-new-farm-two-new-restaurants/\">Dennis Leary\u003c/a> of Canteen fame and bartender Eric Passetti of \u003ca href=\"http://www.thehouseofshields.com/\">House of Shields\u003c/a>, and it opened last fall. In the mornings, the restaurant serves freshly baked pastries and hot breakfast sandwiches alongside house-roasted coffee—think blueberry muffins and oozing eggs on brioche. Around lunchtime, they transition into a take-out sandwich and salad joint, slinging revamped iterations of classic lunch items. (Leary perfected his sandwich skills at nearby lunch joint, \u003ca href=\"https://twitter.com/sentinelspecial\">The Sentinal\u003c/a>.) After work, Cafe Terminus becomes a bar, specializing in absinthe cocktails. Leary keeps the kitchen running until late night, so you can still nosh on the sandwiches late into the evening while sipping on a drink or two. In other words, it’d be possible to stay all day and almost all night in their small dining room. You might get some strange looks, but you’d want for nothing.\u003c/p>\n\u003cfigure id=\"attachment_82734\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cafe-terminus-bar.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cafe-terminus-bar.jpg\" alt=\"The bar is managed by Eric Passetti, a longtime partner of chef and sandwich expert Dennis Leary. Photo: Kate Williams\" width=\"1000\" height=\"682\" class=\"size-full wp-image-82734\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The bar is managed by Eric Passetti, a longtime partner of chef and sandwich expert Dennis Leary. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>I’ve yet to fully try out this idea, but I have settled in for an hour-plus lunch break and been more than happy I did.\u003c/p>\n\u003cp>The lunch menu changes daily; you can \u003ca href=\"http://terminussf.com/\">check in online\u003c/a> starting around 11am if you’re picky, or just show up and eat what’s served. There’ll always be a choice between a few sandwiches and salads, plus a soup and a couple of desserts. On my visit, I skipped the tempting roast turkey with apple chutney and cheddar cheese ($9) as well as the Vietnamese-style barbecue pork with mint, cabbage and lime ($9.50) and the deviled egg salad sandwich ($9). Instead, I settled on a classic rare roast beef ($10). Each sandwich comes piled high on a housemade seeded bun.\u003c/p>\n\u003cfigure id=\"attachment_82733\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/business-lunch-special-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/business-lunch-special-2.jpg\" alt=\"The $15 “Business Lunch Special” includes a sandwich, bag of chips, and pint of beer. Photo: Kate Williams\" width=\"1000\" height=\"701\" class=\"size-full wp-image-82733\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The $15 “Business Lunch Special” includes a sandwich, bag of chips, and pint of beer. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>For the best deal, and the most enjoyable lunch break, splurge on the “Business Lunch Special,” which comes with a pint of beer and a bag of Tim’s potato chips—ultra-crisp, ultra-salty, and ultra-good with a pale ale. Lunch arrives quickly in a take-out box, ready to rush back out the door, but most customers snag a table and eat straight out of the box. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The roast beef itself, while tender, rare, and well seasoned, is the least remarkable aspect of the sandwich. Even the lettuce is handled with care and has a fresh, distinct crunch that brings necessary textural contrast. A generous smear of housemade mayonnaise melts into the bread; its luscious creaminess and faint sweetness will make even \u003ca href=\"http://www.dukesmayo.com/\">Duke’s\u003c/a> fans forget about the store-bought spread. The horseradish-spiked cream cheese slathered on the top half of the bread isn’t particularly spicy, but you certainly won’t forget it’s there. Then there are the smoked pickled onions. I’m not sure how Leary figured out how to get smoke into those vinegary slivers, but I’m just fine leaving this one particular food a mystery. Tang, smoke, and crunch are the perfect foil to the lean roast beef. \u003c/p>\n\u003cfigure id=\"attachment_82736\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/roast-beef-sandwich-close-up-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/roast-beef-sandwich-close-up-2.jpg\" alt=\"Leary’s roast beef sandwich comes with house made mayonnaise, crisp lettuce, smoked pickled onions, and horseradish cream cheese. Photo: Kate Williams\" width=\"1000\" height=\"758\" class=\"size-full wp-image-82736\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Leary’s roast beef sandwich comes with house made mayonnaise, crisp lettuce, smoked pickled onions, and horseradish cream cheese. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>But the best part of the sandwich is that eggy, brioche-like bread. Tear off a corner to eat on its own for a sweet and rich taste of what all sandwiches should be upon. Like a good burger bun, the hearty slices are substantial enough to support the generous filling, but they also squish down so it’s possible to get all the components in one bite. Leary’s bread will make you wonder why anyone would serve a sandwich on crusty bread, or (even more jarring) a crisp baguette.\u003c/p>\n\u003cp>I’m not one to pass up on a sandwich, so I eschewed the salads that day. But both the chicken and kale salad and the vegetarian asparagus and mushroom salad on the menu that day were a common sight in the dining room. Both are served, happily, with the wonderful bread. \u003c/p>\n\u003cp>A $15 sandwich and beer lunch isn’t going to replace my usual cheapskate meal of whatever leftovers are in the fridge, but it’s certainly worth the trip every once in awhile—at least until I can figure out how to have Leary’s bread in my kitchen 24/7.\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://terminussf.com/\">Cafe Terminus\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://goo.gl/2LQNcR\">Map\u003c/a>\u003cbr>\n16 California Street\u003cbr>\nSan Francisco, CA 94111\u003cbr>\n(415) 952-0481\u003c/p>\n\u003cp>Hours:\u003cbr>\nMon-Fri 7am-2am, Sat 4:30pm-2am, Sun 4:30pm-10pm\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Facebook: \u003ca href=\"https://www.facebook.com/pages/Cafe-Terminus/1425710297656709\">Cafe Terminus\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/cafeterminussf\">@CafeTerminusSF\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Watch Check, Please! Bay Area review Pinole Creek Café, Shanghai House, Murray Circle ",
"title": "Watch Check, Please! Bay Area review Pinole Creek Café, Shanghai House, Murray Circle ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_82643\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cp909group1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cp909group1000.jpg\" alt=\"Guests and host Leslie Sbrocco tape the ninth episode of Season 9 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-82643\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests and host Leslie Sbrocco tape the ninth episode of Season 9 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Check, Please! Bay Area's Season 9 episode 9 airs this eve, Thursday, May 29, at 7:30 p.m. on KQED 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\">View other airtimes\u003c/a>. And if you don't have a TV and want to watch the show online, the full episode is available on the \u003ca href=\"http://www.kqed.org/checkplease\" target=\"_blank\">Check, Please! Bay Area website\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>The ninth episode of Season 9 features these eateries:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.pinolecreekcafe.com/\" target=\"_blank\">\u003cstrong>Pinole Creek Café\u003c/strong>\u003c/a>, a restaurant in Pinole serving California cuisine.\u003c/li>\n\u003cfigure id=\"attachment_82650\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/pinole-cafe-porkchop1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/pinole-cafe-porkchop1000.jpg\" alt=\"French cut pork chop at Pinole Creek Café\" width=\"1000\" height=\"559\" class=\"size-full wp-image-82650\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">French cut pork chop at Pinole Creek Café\u003c/figcaption>\u003c/figure>\n\u003cli>\u003ca href=\"http://www.yelp.com/biz/shanghai-house-san-francisco\" target=\"_blank\">\u003cstrong>Shanghai House\u003c/strong>\u003c/a>, a Chinese/Shanghainese restaurant in San Francisco's Outer Richmond.\u003c/li>\n\u003cfigure id=\"attachment_82648\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/shanghai-house-soup-dumplings1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/shanghai-house-soup-dumplings1000.jpg\" alt=\"Pan Fried Xiao Long Bao (Soup Dumplings) at Shanghai House\" width=\"1000\" height=\"552\" class=\"size-full wp-image-82648\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pan Fried Xiao Long Bao (Soup Dumplings) at Shanghai House\u003c/figcaption>\u003c/figure>\n\u003cli>\u003ca href=\"http://www.cavallopoint.com/murray-circle-restaurant.html\" target=\"_blank\">\u003cstrong>Murray Circle\u003c/strong>\u003c/a> a Sausalito restaurant serving Northern California cuisine anchored to its Marin roots.\u003c/li>\n\u003cfigure id=\"attachment_82649\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/murray-circle-bone-marrow1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/murray-circle-bone-marrow1000.jpg\" alt=\"Miso Glazed Bone Marrow at Murray Circle\" width=\"1000\" height=\"558\" class=\"size-full wp-image-82649\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Miso Glazed Bone Marrow at Murray Circle\u003c/figcaption>\u003c/figure>\n\u003c/ul>\n\u003cp>Host Leslie Sbrocco shares her \u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\" target=\"_blank\">wine tips\u003c/a> on Australian Reds.\u003cbr>\n[youtube //www.youtube.com/watch?v=gkXRHIi60cQ]\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Restaurants reviewed this week include a cafe in Pinole serving California cuisine, a Chinese restaurant in San Francisco serving Shanghainese cuisine, and a Sausalito restaurant serving Northern California cuisine anchored to its Marin roots. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_82643\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cp909group1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cp909group1000.jpg\" alt=\"Guests and host Leslie Sbrocco tape the ninth episode of Season 9 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-82643\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests and host Leslie Sbrocco tape the ninth episode of Season 9 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Check, Please! Bay Area's Season 9 episode 9 airs this eve, Thursday, May 29, at 7:30 p.m. on KQED 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\">View other airtimes\u003c/a>. And if you don't have a TV and want to watch the show online, the full episode is available on the \u003ca href=\"http://www.kqed.org/checkplease\" target=\"_blank\">Check, Please! Bay Area website\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>The ninth episode of Season 9 features these eateries:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.pinolecreekcafe.com/\" target=\"_blank\">\u003cstrong>Pinole Creek Café\u003c/strong>\u003c/a>, a restaurant in Pinole serving California cuisine.\u003c/li>\n\u003cfigure id=\"attachment_82650\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/pinole-cafe-porkchop1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/pinole-cafe-porkchop1000.jpg\" alt=\"French cut pork chop at Pinole Creek Café\" width=\"1000\" height=\"559\" class=\"size-full wp-image-82650\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">French cut pork chop at Pinole Creek Café\u003c/figcaption>\u003c/figure>\n\u003cli>\u003ca href=\"http://www.yelp.com/biz/shanghai-house-san-francisco\" target=\"_blank\">\u003cstrong>Shanghai House\u003c/strong>\u003c/a>, a Chinese/Shanghainese restaurant in San Francisco's Outer Richmond.\u003c/li>\n\u003cfigure id=\"attachment_82648\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/shanghai-house-soup-dumplings1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/shanghai-house-soup-dumplings1000.jpg\" alt=\"Pan Fried Xiao Long Bao (Soup Dumplings) at Shanghai House\" width=\"1000\" height=\"552\" class=\"size-full wp-image-82648\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pan Fried Xiao Long Bao (Soup Dumplings) at Shanghai House\u003c/figcaption>\u003c/figure>\n\u003cli>\u003ca href=\"http://www.cavallopoint.com/murray-circle-restaurant.html\" target=\"_blank\">\u003cstrong>Murray Circle\u003c/strong>\u003c/a> a Sausalito restaurant serving Northern California cuisine anchored to its Marin roots.\u003c/li>\n\u003cfigure id=\"attachment_82649\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/murray-circle-bone-marrow1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/murray-circle-bone-marrow1000.jpg\" alt=\"Miso Glazed Bone Marrow at Murray Circle\" width=\"1000\" height=\"558\" class=\"size-full wp-image-82649\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Miso Glazed Bone Marrow at Murray Circle\u003c/figcaption>\u003c/figure>\n\u003c/ul>\n\u003cp>Host Leslie Sbrocco shares her \u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\" target=\"_blank\">wine tips\u003c/a> on Australian Reds.\u003cbr>\n\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/gkXRHIi60cQ'\n title='//www.youtube.com/embed/gkXRHIi60cQ'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Beer Gardens Abound in Oakland: Lost and Found Has Opened Its Doors in Uptown",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/lostandfound13-e1400998569828.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/lostandfound13-e1400998569828.jpg\" alt=\"Lost and Found\" width=\"640\" height=\"359\" class=\"alignright size-full wp-image-82526\">\u003c/a>\u003c/p>\n\u003cp>Summer is upon us, and there's no shortage of outdoor venues to enjoy the warm weather -- especially with the surging influx of beer gardens cropping up in the East Bay. Uptown's \u003ca href=\"http://www.lostandfound510.com/\" target=\"_blank\">Lost and Found\u003c/a> is the latest addition to the Oakland scene (and check out my recent \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/12/5-bites-suds-and-savory-sausage-in-oakland-and-berkeley/\" target=\"_blank\">beer and sausage\u003c/a> round up for more options.)\u003c/p>\n\u003cp>From the owners of the music and art lounge \u003ca href=\"http://oaklandlayover.com/\" target=\"_blank\">The Layover\u003c/a>, husband-and-wife team Christi Vaughn and Tim Martinez debuted the renovated 9,000 sq. foot building and patio (that once housed a U.S. Citizenship and Immigration application support center) in mid-April. The airy indoor space has several communal tables and two adjacent bars for patrons, while the sprawling outdoor patio is a literal beer garden that's decorated with flowers and plants maintained \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2014/04/18/lost-found-beer-garden-set-to-open-in-uptown/\" target=\"_blank\">by graduates from a gardening program at San Quentin\u003c/a>. There's numerous cafe and picnic tables as well as cozy nooks that are perfect for kicking back and relaxing in the casual setting. And for customers in a more playful mood, there's also a ping pong table and bean bag toss for folks to enjoy. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/lostandfound01.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/lostandfound01.jpg\" alt=\"Lost and Found\" width=\"1000\" height=\"561\" class=\"aligncenter size-full wp-image-82514\">\u003c/a>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"82517,82519,82523,82516,82515,82525\"]\u003c/p>\n\u003cp>Lost and Found has 20 beers on draft -- many of which are local offerings, like the \u003ca href=\"http://www.101northbeer.com/heroine-india-pale-ale/\" target=\"_blank\">101 North Heroine\u003c/a> IPA from Petaluma ($6) -- although they're currently limited to just beer and wine. (Head next door to \u003ca href=\"http://www.hutchoakland.com/\" target=\"_blank\">The Hutch\u003c/a> if you're searching for Southern food, whiskeys and cocktails.)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"82527,82518,82524\"]\u003c/p>\n\u003cp>Chef Dennis Yadroff (whose previous stints include \u003ca href=\"http://www.havenoakland.com/\" target=\"_blank\">Haven\u003c/a>, \u003ca href=\"http://www.sweetwoodruffsf.com/\" target=\"_blank\">Sweet Woodruff\u003c/a> and \u003ca href=\"http://fuseboxoakland.com/\" target=\"_blank\">FuseBox\u003c/a>) has created an eclectic menu with global influences. Kimchi deviled eggs with green garlic are an Asian fusion take on an American classic ($5), as are the light, crispy instant ramen funnel cakes or fried \"Cheetos\" ($4). The \u003cem>Bahía de Cochinos\u003c/em>, or \"Bay of Pigs\" sandwich, is a nod to Cuban sandwiches with soy-miso braised pork, pickled \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Giardiniera\" target=\"_blank\">giardiniera\u003c/a>\u003c/em> and mustard piled on soft loaves of \u003ca href=\"http://www.firebrandartisanbreads.com/\" target=\"_blank\">Firebrand\u003c/a> ciabatta ($12). \u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"82528,82529,82530\"]\u003c/p>\n\u003cp>If a recent busy Friday night is any indication of its future, Lost and Found seems destined to become another popular al fresco spot with locals. I'll certainly be back to try more of their offerings in the coming months. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.lostandfound510.com/\" target=\"_blank\">Lost and Found\u003c/a>\u003c/strong>\u003cbr>\n2040 Telegraph Avenue (btwn. 20th & 21st Streets), Oakland [\u003ca href=\"https://goo.gl/maps/0FcAG\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPhone: (510) 763-2040\u003cbr>\nHours: Tues.-Thurs. 11:30AM-10PM; Fri.-Sat. 11:30AM-12PM; Sun. 11:30AM-10PM; Closed Mondays\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/LostANDFound510\" target=\"_blank\">Lost and Found \u003c/a>\u003c/p>\n\n",
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"content": "\u003cfigure id=\"attachment_82255\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cp908-group1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cp908-group1000.jpg\" alt=\"Guests and host Leslie Sbrocco tape the eighth episode of Season 9 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-82255\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests and host Leslie Sbrocco tape the eighth episode of Season 9 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Check, Please! Bay Area's Season 9 episode 8 airs this eve, Thursday, May 22, at 7:30 p.m. on KQED 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\">View other airtimes\u003c/a>. And if you don't have a TV and want to watch the show online, the full episode is available on the \u003ca href=\"http://www.kqed.org/checkplease\" target=\"_blank\">Check, Please! Bay Area website\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>The \u003ca href=\"http://blogs.kqed.org/checkplease/2014/05/19/capos-bistro-liaison-la-mar-check-please-bay-area-reviews/\">eighth episode of Season 9\u003c/a> features these eateries:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/05/19/capos-restaurant-info/\" target=\"_blank\">\u003cstrong>Capo's\u003c/strong>\u003c/a>, an Italian American restaurant in San Francisco.\u003c/li>\n\u003cfigure id=\"attachment_82259\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/capos1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/capos1000.jpg\" alt=\"Margherita pizza at Capo's in San Francisco\" width=\"1000\" height=\"557\" class=\"size-full wp-image-82259\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Margherita pizza at Capo's in San Francisco\u003c/figcaption>\u003c/figure>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/05/19/bistro-liaison-restaurant-info/\" target=\"_blank\">\u003cstrong>Bistro Liaison\u003c/strong>\u003c/a>, a Country French Bistro in Berkeley.\u003c/li>\n\u003cfigure id=\"attachment_82260\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/bistro-liaison1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/bistro-liaison1000.jpg\" alt=\"Bouillabaisse at Bistro Liaison in Berkeley\" width=\"1000\" height=\"555\" class=\"size-full wp-image-82260\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bouillabaisse at Bistro Liaison in Berkeley\u003c/figcaption>\u003c/figure>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/05/19/la-mar-restaurant-info/\" target=\"_blank\">\u003cstrong>La Mar\u003c/strong>\u003c/a> a Peruvian restaurant in San Francisco.\u003c/li>\n\u003cfigure id=\"attachment_82258\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/la-mar1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/la-mar1000.jpg\" alt=\"Cebiche Nikei at La Mar in San Francisco\" width=\"1000\" height=\"561\" class=\"size-full wp-image-82258\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cebiche Nikei at La Mar in San Francisco\u003c/figcaption>\u003c/figure>\n\u003c/ul>\n\u003cp>Host Leslie Sbrocco shares her \u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\" target=\"_blank\">wine tips\u003c/a> on \u003ca href=\"http://blogs.kqed.org/checkplease/2014/05/19/spanish-rioja-wines-check-please-bay-area-wine-tips/\">Spanish Rioja wines\u003c/a>.\u003cbr>\n[youtube //www.youtube.com/watch?v=tXhgWb54A84]\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"disqusTitle": "Cholo Soy: Tiny Peruvian Restaurant in the Mission Serves Excellent Comfort Food and Fantastic Ceviche ",
"title": "Cholo Soy: Tiny Peruvian Restaurant in the Mission Serves Excellent Comfort Food and Fantastic Ceviche ",
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"content": "\u003cfigure id=\"attachment_82231\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/regular-ceviche-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/regular-ceviche-2.jpg\" alt=\"Cholo Soy, a tiny restaurant in a shopping mall, serves some of the best ceviche I have tasted in the Bay. Photo: Kate Williams\" width=\"1000\" height=\"711\" class=\"size-full wp-image-82231\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cholo Soy, a tiny restaurant in a shopping mall, serves some of the best ceviche I have tasted in the Bay. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>In my short two years of living in the Bay Area, I have seen only a few sweltering days. We here are a blessed bunch, with our mild winters and temperate (if not downright cool) summers. So when the temperatures skyrocket above our familiar upper 60s, it can be challenging to know how to cope. We’ve already had two heat waves this spring, and are likely poised for more as the summer continues. My advice? Take it in stride and fill up on \u003cem>ceviche\u003c/em>.\u003c/p>\n\u003cp>This chilled, tangy raw fish salad from Latin America is one of the greatest antidotes for the heat as well as for the other risk of warm weather, mid-week, beer-filled barbecue parties that stretch into far later hours than anticipated. Cholo Soy, the nondescript Peruvian restaurant slipped into the lobby of the Plaza Adelante on 19th and Mission, is an excellent place to find your remedy.\u003c/p>\n\u003cfigure id=\"attachment_82229\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/counter-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/counter-2.jpg\" alt=\"The open kitchen counter is the best place to watch chef/owner Yeral Caldas plate his specialties. Photo: Kate Williams\" width=\"1000\" height=\"627\" class=\"size-full wp-image-82229\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The open kitchen counter is the best place to watch chef/owner Yeral Caldas plate his specialties. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Chef and owner Yeral Caldas mans the kitchen every day of the week except for Sundays, serving a concise menu of Peruvian staples for breakfast and lunch. Ceviche and a few other saucy potato-based salads, like \u003cem>papa a la huancaina\u003c/em> and \u003cem>ocopa\u003c/em>, are on regular offer, and a selection of two or three stewed entrees change daily. On Mondays, you can find \u003cem>cau-cau\u003c/em> (tripe stew); Thursdays, \u003cem>aji de gallina\u003c/em> (stewed chicken with aji chiles); or Saturdays, \u003cem>cabrito norteño de cordero\u003c/em> (braised lamb shank). There are a few tables perched against the wall, but the prime seat is right at the counter, where you can watch Caldas work. Turned towards his food truck-sized kitchen, it is much easier to forget that you’re sitting in a small shopping mall. \u003c/p>\n\u003cp>On the particularly hot (90+ degree) day of our visit, the specials on offer were twofold: \u003cem>escabeche de pollo\u003c/em> or \u003cem>pescado\u003c/em> ($8) and \u003cem>carapulcra\u003c/em>, a stew made of pork or chicken, potatoes, chiles, and peanuts ($11.50-$12.50). Stew sounded like a terrible idea, even in the cool, breezy lobby, so we decided to sample the two specialty ceviches ($7.50 each) and the \u003cem>escabeche de pollo\u003c/em>. \u003c/p>\n\u003cfigure id=\"attachment_82228\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/aji-ceviche-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/aji-ceviche-3.jpg\" alt=\"The ceviche chalaco comes tossed with sauce made from sweet-hot, yellow aji amarillo chiles. Photo: Kate Williams\" width=\"1000\" height=\"693\" class=\"size-full wp-image-82228\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The \u003cem>ceviche chalaco\u003c/em> comes tossed with sauce made from sweet-hot, yellow \u003cem>aji amarillo\u003c/em> chiles. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Ceviches at Cholo Soy are served with plenty of sauce. Rumored to cure hangovers better than cold pizza and bacon, this tangy, bright liquor is known as \u003cem>leche de tigre\u003c/em>, or tiger’s milk. At its best, the leche is salty, tangy, and refreshing, with just enough heat to erase any lingering fatigue. At Cholo Soy, options are redolent of citrus and a faint whiff of the ocean: the classic \u003cem>ceviche de pescado\u003c/em> is lime-forward, with a hint of celery juice and fragrant cilantro, while the bright yellow \u003cem>ceviche chalaco\u003c/em> is anchored by the brilliantly sweet notes of \u003cem>aji amarillo\u003c/em> chiles. You’ll swear you taste a hint of pineapple, or else a whiff of mango.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The fish, white basa from the Mekong River Delta (per the menu), is gently cured. Each thin slice is presented right after being mixed with citrus, the fish slowly transforming from translucent to opaque as it is eaten. Its flavor is mild and sweet, fully embraced by the potent sauce in which it sits. Slivers of red onion and flecks of cilantro add crunch and herbaceous freshness. Alongside each ceviche order is a small bowl of hotter-than-hot sauce (drizzle with care) and a handful of corn nuts, which shouldn’t be ignored.\u003c/p>\n\u003cfigure id=\"attachment_82230\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/escabeche-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/escabeche-1.jpg\" alt=\"Escabeche de pollo, a Wednesday special, comes with a vinegar-and-chile braised chicken drumstick, rice, and lentils. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-82230\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cem>Escabeche de pollo\u003c/em>, a Wednesday special, comes with a vinegar-and-chile braised chicken drumstick, rice, and lentils. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>The escabeche, perhaps, lacks the glamour of the ceviche, but it is far from boring. In it, a single braised chicken drumstick sits enveloped by a tangy, vinegary sauce spiked with soft caramelized onions. This sweet and sour gravy makes its way into the crevices of the sweet steamed white rice and tender lentils. Get a bite of all of the components for the optimum balance of flavor. Once the chicken’s gone, top any rogue bites of rice and beans with a little leftover leche de tigre and slices of red onion. Delightful. \u003c/p>\n\u003cfigure id=\"attachment_82232\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/sign-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/sign-1.jpg\" alt=\"A small sandwich board sign is the only indication of the restaurant’s presence in the Plaza Adelante. Photo: Kate Williams\" width=\"700\" height=\"1050\" class=\"size-full wp-image-82232\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A small sandwich board sign is the only indication of the restaurant’s presence in the Plaza Adelante. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Depending on its country of origin, the word “cholo” can be used to characterize a range of ethnicities and heritages. In some countries, the word flirts with derogatory slur, but in Peru it is a proud descriptor of indigenous heritage. To name a restaurant “Cholo Soy” (“I am a Cholo”) is to lay claim to an historical past and assert the food’s unique distinction in a rapidly gentrifying neighborhood. The food at Cholo Soy is the food of the people — inexpensive, exciting, and soul warming. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.yelp.com/biz/cholo-soy-san-francisco\">\u003cstrong>Cholo Soy\u003c/strong>\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://goo.gl/7KozfE\">Map\u003c/a>\u003cbr>\n2301 Mission Street (inside Plaza Adelante)\u003cbr>\nSan Francisco, CA 94110\u003cbr>\nHours: Mon-Sat 9am-4pm\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_82231\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/regular-ceviche-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/regular-ceviche-2.jpg\" alt=\"Cholo Soy, a tiny restaurant in a shopping mall, serves some of the best ceviche I have tasted in the Bay. Photo: Kate Williams\" width=\"1000\" height=\"711\" class=\"size-full wp-image-82231\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cholo Soy, a tiny restaurant in a shopping mall, serves some of the best ceviche I have tasted in the Bay. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>In my short two years of living in the Bay Area, I have seen only a few sweltering days. We here are a blessed bunch, with our mild winters and temperate (if not downright cool) summers. So when the temperatures skyrocket above our familiar upper 60s, it can be challenging to know how to cope. We’ve already had two heat waves this spring, and are likely poised for more as the summer continues. My advice? Take it in stride and fill up on \u003cem>ceviche\u003c/em>.\u003c/p>\n\u003cp>This chilled, tangy raw fish salad from Latin America is one of the greatest antidotes for the heat as well as for the other risk of warm weather, mid-week, beer-filled barbecue parties that stretch into far later hours than anticipated. Cholo Soy, the nondescript Peruvian restaurant slipped into the lobby of the Plaza Adelante on 19th and Mission, is an excellent place to find your remedy.\u003c/p>\n\u003cfigure id=\"attachment_82229\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/counter-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/counter-2.jpg\" alt=\"The open kitchen counter is the best place to watch chef/owner Yeral Caldas plate his specialties. Photo: Kate Williams\" width=\"1000\" height=\"627\" class=\"size-full wp-image-82229\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The open kitchen counter is the best place to watch chef/owner Yeral Caldas plate his specialties. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Chef and owner Yeral Caldas mans the kitchen every day of the week except for Sundays, serving a concise menu of Peruvian staples for breakfast and lunch. Ceviche and a few other saucy potato-based salads, like \u003cem>papa a la huancaina\u003c/em> and \u003cem>ocopa\u003c/em>, are on regular offer, and a selection of two or three stewed entrees change daily. On Mondays, you can find \u003cem>cau-cau\u003c/em> (tripe stew); Thursdays, \u003cem>aji de gallina\u003c/em> (stewed chicken with aji chiles); or Saturdays, \u003cem>cabrito norteño de cordero\u003c/em> (braised lamb shank). There are a few tables perched against the wall, but the prime seat is right at the counter, where you can watch Caldas work. Turned towards his food truck-sized kitchen, it is much easier to forget that you’re sitting in a small shopping mall. \u003c/p>\n\u003cp>On the particularly hot (90+ degree) day of our visit, the specials on offer were twofold: \u003cem>escabeche de pollo\u003c/em> or \u003cem>pescado\u003c/em> ($8) and \u003cem>carapulcra\u003c/em>, a stew made of pork or chicken, potatoes, chiles, and peanuts ($11.50-$12.50). Stew sounded like a terrible idea, even in the cool, breezy lobby, so we decided to sample the two specialty ceviches ($7.50 each) and the \u003cem>escabeche de pollo\u003c/em>. \u003c/p>\n\u003cfigure id=\"attachment_82228\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/aji-ceviche-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/aji-ceviche-3.jpg\" alt=\"The ceviche chalaco comes tossed with sauce made from sweet-hot, yellow aji amarillo chiles. Photo: Kate Williams\" width=\"1000\" height=\"693\" class=\"size-full wp-image-82228\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The \u003cem>ceviche chalaco\u003c/em> comes tossed with sauce made from sweet-hot, yellow \u003cem>aji amarillo\u003c/em> chiles. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Ceviches at Cholo Soy are served with plenty of sauce. Rumored to cure hangovers better than cold pizza and bacon, this tangy, bright liquor is known as \u003cem>leche de tigre\u003c/em>, or tiger’s milk. At its best, the leche is salty, tangy, and refreshing, with just enough heat to erase any lingering fatigue. At Cholo Soy, options are redolent of citrus and a faint whiff of the ocean: the classic \u003cem>ceviche de pescado\u003c/em> is lime-forward, with a hint of celery juice and fragrant cilantro, while the bright yellow \u003cem>ceviche chalaco\u003c/em> is anchored by the brilliantly sweet notes of \u003cem>aji amarillo\u003c/em> chiles. You’ll swear you taste a hint of pineapple, or else a whiff of mango.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The fish, white basa from the Mekong River Delta (per the menu), is gently cured. Each thin slice is presented right after being mixed with citrus, the fish slowly transforming from translucent to opaque as it is eaten. Its flavor is mild and sweet, fully embraced by the potent sauce in which it sits. Slivers of red onion and flecks of cilantro add crunch and herbaceous freshness. Alongside each ceviche order is a small bowl of hotter-than-hot sauce (drizzle with care) and a handful of corn nuts, which shouldn’t be ignored.\u003c/p>\n\u003cfigure id=\"attachment_82230\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/escabeche-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/escabeche-1.jpg\" alt=\"Escabeche de pollo, a Wednesday special, comes with a vinegar-and-chile braised chicken drumstick, rice, and lentils. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-82230\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cem>Escabeche de pollo\u003c/em>, a Wednesday special, comes with a vinegar-and-chile braised chicken drumstick, rice, and lentils. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>The escabeche, perhaps, lacks the glamour of the ceviche, but it is far from boring. In it, a single braised chicken drumstick sits enveloped by a tangy, vinegary sauce spiked with soft caramelized onions. This sweet and sour gravy makes its way into the crevices of the sweet steamed white rice and tender lentils. Get a bite of all of the components for the optimum balance of flavor. Once the chicken’s gone, top any rogue bites of rice and beans with a little leftover leche de tigre and slices of red onion. Delightful. \u003c/p>\n\u003cfigure id=\"attachment_82232\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/sign-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/sign-1.jpg\" alt=\"A small sandwich board sign is the only indication of the restaurant’s presence in the Plaza Adelante. Photo: Kate Williams\" width=\"700\" height=\"1050\" class=\"size-full wp-image-82232\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A small sandwich board sign is the only indication of the restaurant’s presence in the Plaza Adelante. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Depending on its country of origin, the word “cholo” can be used to characterize a range of ethnicities and heritages. In some countries, the word flirts with derogatory slur, but in Peru it is a proud descriptor of indigenous heritage. To name a restaurant “Cholo Soy” (“I am a Cholo”) is to lay claim to an historical past and assert the food’s unique distinction in a rapidly gentrifying neighborhood. The food at Cholo Soy is the food of the people — inexpensive, exciting, and soul warming. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.yelp.com/biz/cholo-soy-san-francisco\">\u003cstrong>Cholo Soy\u003c/strong>\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://goo.gl/7KozfE\">Map\u003c/a>\u003cbr>\n2301 Mission Street (inside Plaza Adelante)\u003cbr>\nSan Francisco, CA 94110\u003cbr>\nHours: Mon-Sat 9am-4pm\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Open Secret's Radiance Cuisine: Food + Kirtan to Recharge Body, Mind and Spirit",
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"content": "\u003cfigure id=\"attachment_82022\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/radiance-band1000.jpg\">\u003cimg class=\"size-full wp-image-82022\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/radiance-band1000.jpg\" alt=\"Radiance kirtan band playing at Open Secret Bookstore. \" width=\"1000\" height=\"559\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Radiance kirtan band playing at Open Secret Bookstore.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Photos and video by\u003c/em> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">\u003cem>Wendy Goodfriend\u003c/em>\u003c/a>\u003c/p>\n\u003cp>Who says spring cleaning is just about organizing closets and washing dirty windows? The change of seasons can also inspire us to take inventory of ourselves, pausing to purge some of the junk from our diets and clutter from our minds. Whether it’s a matter of curtailing your bacon intake or releasing stress pent up from sitting in traffic, a good way to kick-start a personal renewal process is to spend an evening eating, chanting and losing yourself in hypnotic rhythms at \u003ca href=\"http://www.opensecretbookstore.com/\">Open Secret Bookstore\u003c/a> in San Rafael.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"81996,81995,81994\"]\u003c/p>\n\u003cfigure id=\"attachment_82008\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/radiance-plate1000.jpg\">\u003cimg class=\"size-full wp-image-82008\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/radiance-plate1000.jpg\" alt=\"Radiance Plate\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Radiance Plate\u003c/figcaption>\u003c/figure>\n\u003cp>A Saturday evening at Open Secret might begin like mine did: seated at a supper club-style table, relishing every bite of food on my “Radiance Plate,” the vegan sampler dish served at the in-house cafe. It’s the kind of good-for-you food that makes me proclaim, “If all my meals tasted like this, I’d go vegan!” But the food was just the start of my nourishment. It was the preamble to a night of kirtan, a form of call and response chanting derived from ancient Indian scriptures that’s gained popularity thanks to “kirtaneer” superstars like \u003ca href=\"http://www.krishnadas.com/\">Krishna Das\u003c/a> and Marin County based \u003ca href=\"http://jaiuttal.com/\">Jai Uttal\u003c/a>. My own interest in kirtan was sparked by scientific studies that point to its therapeutic benefits, including \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3099099/\">the power of chanting\u003c/a> to calm the nervous system and elevate our moods.\u003c/p>\n\u003cfigure id=\"attachment_82012\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/robert-calef1000.jpg\">\u003cimg class=\"size-medium wp-image-82012\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/robert-calef1000-290x162.jpg\" alt=\"Robert Calef, founder of Open Secret Bookstore. Photo: Wendy Goodfriend\" width=\"290\" height=\"162\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Robert Calef, founder of Open Secret Bookstore.\u003c/figcaption>\u003c/figure>\n\u003cp>Dinner and chanting events are among the many offerings that have helped Open Secret survive while other independent spiritual bookstores \u003ca href=\"http://articles.latimes.com/2011/dec/30/local/la-me-bodhi-20111231\">have been forced to shut down\u003c/a>. Celebrating its 25th anniversary this summer, Robert Calef founded Open Secret out of a desire to create a space for people of all spiritual persuasions to engage in what he calls \"sacred leisure.\" Besides browsing the overstuffed bookshelves that seem to line every wall of the labyrinthine store, other activity options include meditating in a lofty backroom filled with Himalayan art, tarot card readings (courtesy of Granny Rainbow) and an ever-changing roster of classes, talks and performances held in an adjoining space.\u003c/p>\n\u003cfigure id=\"attachment_82014\" class=\"wp-caption alignright\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/granny-rainbow1000.jpg\">\u003cimg class=\"size-medium wp-image-82014\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/granny-rainbow1000-290x193.jpg\" alt=\"Granny Rainbow\" width=\"290\" height=\"193\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Granny Rainbow\u003c/figcaption>\u003c/figure>\n\u003cp>Calef knew from the start that the store would have to function as a multi-faceted community center to thrive, and offering food would be a critical part of the formula. “It had to be a space where we could feed body, mind and soul,” said Calef. Although their slow-cooked chai became an instant hit, they struggled to get the cafe part just right until four years ago when Calef invited local caterers \u003ca href=\"http://www.radiancecuisine.com/Site/Radiance_Cuisine.html\">Radiance Cuisine\u003c/a> to set up shop inside the bookstore, elevating the culinary offerings to new heights.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Everything on the Radiance Cuisine menu is organic, vegan and gluten-free. Ingredients may change daily depending on what’s available at farmers’ markets, but the roster always includes varying combinations of salad, vegetable curries, soups and grains.\u003c/p>\n\u003cfigure id=\"attachment_82007\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/radiance-menu.jpg\">\u003cimg class=\"size-full wp-image-82007\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/radiance-menu.jpg\" alt=\"Radiance menu\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Radiance menu\u003c/figcaption>\u003c/figure>\n\u003cp>One section of my plate held crisp lettuces laced with radish, avocado, golden beets, roasted almonds, and a tangy-sweet dressing made with things like dates, capers, oranges and “more herbs than I can imagine,” according to one of the chefs. Next to that was a scoop of \u003ca href=\"http://massaorganics.com/\">Massa\u003c/a> Organics’ brown rice studded with currants. The rest of my plate was filled out with a curry of asparagus, cauliflower, broccoli, squash and potatoes. To make the curry, each of the vegetables was cooked separately and folded into a rich sauce made from a blend of tahini, cashews and caramelized vegetables.\u003c/p>\n\u003cfigure id=\"attachment_82004\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/radiance-food700.jpg\">\u003cimg class=\"size-full wp-image-82004\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/radiance-food700.jpg\" alt=\"Radiance Plate and Lemon-Ginger-Mint Cooler\" width=\"700\" height=\"1050\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Radiance Plate and Lemon-Ginger-Mint Cooler\u003c/figcaption>\u003c/figure>\n\u003cp>I also gobbled up every last bite of a fragrant bowl of dal; a staple Indian soup. In this version, two forms of traditional dal were combined, resulting in a hearty brew of lentils, carrots, celery and fresh ground spices like cumin and coriander. Adding to my enjoyment of the dal – and the curry – was something that might disappoint others: no fire in my mouth except maybe a hint of pepper, enabling me to detect the diverse infusion of flavors.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"82039,82010,82001\"]\u003c/p>\n\u003cp>I washed it all down with a “lemon cooler” made from fresh squeezed lemons, spearmint, and ginger and finished my meal off with a nibble of “Choco-Laddu.” This dense, lightly sweet treat – known affectionately by customers as “radiance crack” – is made from toasted chickpea flour and swirled with dark chocolate. It’s essentially a much healthier take on traditional laddu, an Indian confection typically made with loads of sugar and clarified butter.\u003c/p>\n\u003cfigure id=\"attachment_81999\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/radhanath-kilimba1000.jpg\">\u003cimg class=\"size-full wp-image-81999\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/radhanath-kilimba1000.jpg\" alt=\"Radhanath Alvarez and Kilimba G. Alvarez, chef/owners of Radiance Cuisine\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Radhanath Alvarez and Kilimba G. Alvarez, chef/owners of Radiance Cuisine\u003c/figcaption>\u003c/figure>\n\u003cp>If you think all this seems like a complex culinary undertaking for purveyors of a tiny bookstore café, you are right. \u003ca href=\"http://www.radiancecuisine.com/Site/About_Us.html\">Jerry ‘Radhanath’ Alvarez and Kilimba G. Alvarez\u003c/a> are the husband and wife team behind Radiance Cuisine and they take cooking seriously, to say the least. Both are devotees of the deity Krishna (also written as “Krsna”), a branch of Hinduism dubbed “the kitchen religion” in the 1960s because of its emphasis on food as a means of connecting to the divine. The chefs take inspiration from a wide range of eastern and western traditions, but what guides their approach to making any dish is a perception of food preparation as an act of love and offering to Krishna. As Radhanath explained,\u003c/p>\n\u003cblockquote>\u003cp>“We cook everything the same way a loving grandmother would for her grandchildren—from a place of love, using only the best possible ingredients.”\u003c/p>\u003c/blockquote>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"82009,82002,82037\"]\u003c/p>\n\u003cp>Long before they met each other, Radhanath and Kilimba honed their cooking skills while living at different west coast ashrams where they had to \u003cem>earn\u003c/em> the privilege of entering the sacred kitchen. Radhanath later made his way to another ashram in Hawaii, and eventually opened his own restaurant in downtown Honolulu. Kilimba continued to nurture her culinary creativity and other artistic pursuits at international retreats and festivals.\u003c/p>\n\u003cp>As part of their devotional practice Radhanath and Kilimba also cultivated their musical talents, which brings us to part two of my evening. On the third Saturday of every month, both chefs exchange their aprons for instruments and sit on the stage floor along with a group of master musicians who join them for an hour-long kirtan jam. Guitar, bass, violin and percussion combine with the ethereal tones emanating from Kilimba’s harmonium to create a complex tapestry of sounds. But it’s the hypnotic and passionate drumming by Radhanath on his two-headed Indian \u003ca href=\"http://en.wikipedia.org/wiki/Mrdanga\">mrdanga\u003c/a> drum that really got under my skin and let me lose myself in the music.\u003cbr>\n[youtube //www.youtube.com/watch?v=dRAqvpZ4Xm4?start=392&version=3]\u003cbr>\nSong sheets are passed out to help audience members repeat the Sanskrit chants. As someone whose vocal skills leave much to be desired, I usually shy away from public singing. Relief washed over me when I saw that some people were just listening, eyes closed while moving their bodies to the beat. I did dare to join in at times (quietly), spurred by the promise of those benefits to my \u003ca href=\"http://health.usnews.com/health-news/blogs/eat-run/2013/10/02/your-brain-on-om-the-science-of-mantra\">brain\u003c/a> and emotional well-being.\u003c/p>\n\u003cp>Most of the songs are about Krishna, but as Kilimba explained, many of the words and stories invoke universal themes relevant to people of all faiths. The same goes for the food. “Although the food is vegan, about 80% of our customers are omnivores,” said Kilimba. “After having lunch here, they may go home and eat a giant pork chop for dinner – and that’s totally fine.”\u003c/p>\n\u003cp>There are no prerequisites or judgments here, just an open invitation to enjoy some good food and music to help loosen the cobwebs in our bellies, hearts and minds.\u003cbr>\n[youtube //www.youtube.com/watch?v=vpRIJYXh9TA]\u003cbr>\n\u003cstrong>Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.radiancecuisine.com/Site/Radiance_Cuisine.html\">Radiance Cuisine\u003c/a> at Open Secret Bookstore\u003cbr>\nAddress: \u003ca href=\"http://goo.gl/bBPmuO\">Map\u003c/a>\u003cbr>\n923 C Street\u003cbr>\nSan Rafael, CA 94901\u003cbr>\nPhone: (415) 686-3442\u003cbr>\nHours: Wed-Sat 12pm-7pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Radiance-Cuisine/351100510287\">Radiance Cuisine\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Radiance-Kirtan/317321304967501\">Radiance Kirtan\u003c/a>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Next Radiance Kirtan at Open Secret:\u003c/strong>\u003cbr>\nRadiance Kirtan with Radhanath, Kilimba and Friends\u003cbr>\nSaturday, May 17, 7:30-9:30pm\u003cbr>\nKirtan including Radiance dinner $20\u003cbr>\nKirtan only $10- $25 donation at the door\u003cbr>\n(Come early for dinner with Radiance Cuisine. They sometimes run out of food on kirtan nights. Dinner is served from 5:00-7:00pm)\u003c/p>\n\n",
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"headline": "Open Secret's Radiance Cuisine: Food + Kirtan to Recharge Body, Mind and Spirit",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_82022\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/radiance-band1000.jpg\">\u003cimg class=\"size-full wp-image-82022\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/radiance-band1000.jpg\" alt=\"Radiance kirtan band playing at Open Secret Bookstore. \" width=\"1000\" height=\"559\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Radiance kirtan band playing at Open Secret Bookstore.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Photos and video by\u003c/em> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">\u003cem>Wendy Goodfriend\u003c/em>\u003c/a>\u003c/p>\n\u003cp>Who says spring cleaning is just about organizing closets and washing dirty windows? The change of seasons can also inspire us to take inventory of ourselves, pausing to purge some of the junk from our diets and clutter from our minds. Whether it’s a matter of curtailing your bacon intake or releasing stress pent up from sitting in traffic, a good way to kick-start a personal renewal process is to spend an evening eating, chanting and losing yourself in hypnotic rhythms at \u003ca href=\"http://www.opensecretbookstore.com/\">Open Secret Bookstore\u003c/a> in San Rafael.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cfigure id=\"attachment_82008\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/radiance-plate1000.jpg\">\u003cimg class=\"size-full wp-image-82008\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/radiance-plate1000.jpg\" alt=\"Radiance Plate\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Radiance Plate\u003c/figcaption>\u003c/figure>\n\u003cp>A Saturday evening at Open Secret might begin like mine did: seated at a supper club-style table, relishing every bite of food on my “Radiance Plate,” the vegan sampler dish served at the in-house cafe. It’s the kind of good-for-you food that makes me proclaim, “If all my meals tasted like this, I’d go vegan!” But the food was just the start of my nourishment. It was the preamble to a night of kirtan, a form of call and response chanting derived from ancient Indian scriptures that’s gained popularity thanks to “kirtaneer” superstars like \u003ca href=\"http://www.krishnadas.com/\">Krishna Das\u003c/a> and Marin County based \u003ca href=\"http://jaiuttal.com/\">Jai Uttal\u003c/a>. My own interest in kirtan was sparked by scientific studies that point to its therapeutic benefits, including \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3099099/\">the power of chanting\u003c/a> to calm the nervous system and elevate our moods.\u003c/p>\n\u003cfigure id=\"attachment_82012\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/robert-calef1000.jpg\">\u003cimg class=\"size-medium wp-image-82012\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/robert-calef1000-290x162.jpg\" alt=\"Robert Calef, founder of Open Secret Bookstore. Photo: Wendy Goodfriend\" width=\"290\" height=\"162\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Robert Calef, founder of Open Secret Bookstore.\u003c/figcaption>\u003c/figure>\n\u003cp>Dinner and chanting events are among the many offerings that have helped Open Secret survive while other independent spiritual bookstores \u003ca href=\"http://articles.latimes.com/2011/dec/30/local/la-me-bodhi-20111231\">have been forced to shut down\u003c/a>. Celebrating its 25th anniversary this summer, Robert Calef founded Open Secret out of a desire to create a space for people of all spiritual persuasions to engage in what he calls \"sacred leisure.\" Besides browsing the overstuffed bookshelves that seem to line every wall of the labyrinthine store, other activity options include meditating in a lofty backroom filled with Himalayan art, tarot card readings (courtesy of Granny Rainbow) and an ever-changing roster of classes, talks and performances held in an adjoining space.\u003c/p>\n\u003cfigure id=\"attachment_82014\" class=\"wp-caption alignright\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/granny-rainbow1000.jpg\">\u003cimg class=\"size-medium wp-image-82014\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/granny-rainbow1000-290x193.jpg\" alt=\"Granny Rainbow\" width=\"290\" height=\"193\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Granny Rainbow\u003c/figcaption>\u003c/figure>\n\u003cp>Calef knew from the start that the store would have to function as a multi-faceted community center to thrive, and offering food would be a critical part of the formula. “It had to be a space where we could feed body, mind and soul,” said Calef. Although their slow-cooked chai became an instant hit, they struggled to get the cafe part just right until four years ago when Calef invited local caterers \u003ca href=\"http://www.radiancecuisine.com/Site/Radiance_Cuisine.html\">Radiance Cuisine\u003c/a> to set up shop inside the bookstore, elevating the culinary offerings to new heights.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Everything on the Radiance Cuisine menu is organic, vegan and gluten-free. Ingredients may change daily depending on what’s available at farmers’ markets, but the roster always includes varying combinations of salad, vegetable curries, soups and grains.\u003c/p>\n\u003cfigure id=\"attachment_82007\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/radiance-menu.jpg\">\u003cimg class=\"size-full wp-image-82007\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/radiance-menu.jpg\" alt=\"Radiance menu\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Radiance menu\u003c/figcaption>\u003c/figure>\n\u003cp>One section of my plate held crisp lettuces laced with radish, avocado, golden beets, roasted almonds, and a tangy-sweet dressing made with things like dates, capers, oranges and “more herbs than I can imagine,” according to one of the chefs. Next to that was a scoop of \u003ca href=\"http://massaorganics.com/\">Massa\u003c/a> Organics’ brown rice studded with currants. The rest of my plate was filled out with a curry of asparagus, cauliflower, broccoli, squash and potatoes. To make the curry, each of the vegetables was cooked separately and folded into a rich sauce made from a blend of tahini, cashews and caramelized vegetables.\u003c/p>\n\u003cfigure id=\"attachment_82004\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/radiance-food700.jpg\">\u003cimg class=\"size-full wp-image-82004\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/radiance-food700.jpg\" alt=\"Radiance Plate and Lemon-Ginger-Mint Cooler\" width=\"700\" height=\"1050\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Radiance Plate and Lemon-Ginger-Mint Cooler\u003c/figcaption>\u003c/figure>\n\u003cp>I also gobbled up every last bite of a fragrant bowl of dal; a staple Indian soup. In this version, two forms of traditional dal were combined, resulting in a hearty brew of lentils, carrots, celery and fresh ground spices like cumin and coriander. Adding to my enjoyment of the dal – and the curry – was something that might disappoint others: no fire in my mouth except maybe a hint of pepper, enabling me to detect the diverse infusion of flavors.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I washed it all down with a “lemon cooler” made from fresh squeezed lemons, spearmint, and ginger and finished my meal off with a nibble of “Choco-Laddu.” This dense, lightly sweet treat – known affectionately by customers as “radiance crack” – is made from toasted chickpea flour and swirled with dark chocolate. It’s essentially a much healthier take on traditional laddu, an Indian confection typically made with loads of sugar and clarified butter.\u003c/p>\n\u003cfigure id=\"attachment_81999\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/radhanath-kilimba1000.jpg\">\u003cimg class=\"size-full wp-image-81999\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/radhanath-kilimba1000.jpg\" alt=\"Radhanath Alvarez and Kilimba G. Alvarez, chef/owners of Radiance Cuisine\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Radhanath Alvarez and Kilimba G. Alvarez, chef/owners of Radiance Cuisine\u003c/figcaption>\u003c/figure>\n\u003cp>If you think all this seems like a complex culinary undertaking for purveyors of a tiny bookstore café, you are right. \u003ca href=\"http://www.radiancecuisine.com/Site/About_Us.html\">Jerry ‘Radhanath’ Alvarez and Kilimba G. Alvarez\u003c/a> are the husband and wife team behind Radiance Cuisine and they take cooking seriously, to say the least. Both are devotees of the deity Krishna (also written as “Krsna”), a branch of Hinduism dubbed “the kitchen religion” in the 1960s because of its emphasis on food as a means of connecting to the divine. The chefs take inspiration from a wide range of eastern and western traditions, but what guides their approach to making any dish is a perception of food preparation as an act of love and offering to Krishna. As Radhanath explained,\u003c/p>\n\u003cblockquote>\u003cp>“We cook everything the same way a loving grandmother would for her grandchildren—from a place of love, using only the best possible ingredients.”\u003c/p>\u003c/blockquote>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Long before they met each other, Radhanath and Kilimba honed their cooking skills while living at different west coast ashrams where they had to \u003cem>earn\u003c/em> the privilege of entering the sacred kitchen. Radhanath later made his way to another ashram in Hawaii, and eventually opened his own restaurant in downtown Honolulu. Kilimba continued to nurture her culinary creativity and other artistic pursuits at international retreats and festivals.\u003c/p>\n\u003cp>As part of their devotional practice Radhanath and Kilimba also cultivated their musical talents, which brings us to part two of my evening. On the third Saturday of every month, both chefs exchange their aprons for instruments and sit on the stage floor along with a group of master musicians who join them for an hour-long kirtan jam. Guitar, bass, violin and percussion combine with the ethereal tones emanating from Kilimba’s harmonium to create a complex tapestry of sounds. But it’s the hypnotic and passionate drumming by Radhanath on his two-headed Indian \u003ca href=\"http://en.wikipedia.org/wiki/Mrdanga\">mrdanga\u003c/a> drum that really got under my skin and let me lose myself in the music.\u003cbr>\n\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/dRAqvpZ4Xm4?start=392'\n title='//www.youtube.com/embed/dRAqvpZ4Xm4?start=392'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cbr>\nSong sheets are passed out to help audience members repeat the Sanskrit chants. As someone whose vocal skills leave much to be desired, I usually shy away from public singing. Relief washed over me when I saw that some people were just listening, eyes closed while moving their bodies to the beat. I did dare to join in at times (quietly), spurred by the promise of those benefits to my \u003ca href=\"http://health.usnews.com/health-news/blogs/eat-run/2013/10/02/your-brain-on-om-the-science-of-mantra\">brain\u003c/a> and emotional well-being.\u003c/p>\n\u003cp>Most of the songs are about Krishna, but as Kilimba explained, many of the words and stories invoke universal themes relevant to people of all faiths. The same goes for the food. “Although the food is vegan, about 80% of our customers are omnivores,” said Kilimba. “After having lunch here, they may go home and eat a giant pork chop for dinner – and that’s totally fine.”\u003c/p>\n\u003cp>There are no prerequisites or judgments here, just an open invitation to enjoy some good food and music to help loosen the cobwebs in our bellies, hearts and minds.\u003cbr>\n\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/vpRIJYXh9TA'\n title='//www.youtube.com/embed/vpRIJYXh9TA'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cbr>\n\u003cstrong>Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.radiancecuisine.com/Site/Radiance_Cuisine.html\">Radiance Cuisine\u003c/a> at Open Secret Bookstore\u003cbr>\nAddress: \u003ca href=\"http://goo.gl/bBPmuO\">Map\u003c/a>\u003cbr>\n923 C Street\u003cbr>\nSan Rafael, CA 94901\u003cbr>\nPhone: (415) 686-3442\u003cbr>\nHours: Wed-Sat 12pm-7pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Radiance-Cuisine/351100510287\">Radiance Cuisine\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Radiance-Kirtan/317321304967501\">Radiance Kirtan\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Next Radiance Kirtan at Open Secret:\u003c/strong>\u003cbr>\nRadiance Kirtan with Radhanath, Kilimba and Friends\u003cbr>\nSaturday, May 17, 7:30-9:30pm\u003cbr>\nKirtan including Radiance dinner $20\u003cbr>\nKirtan only $10- $25 donation at the door\u003cbr>\n(Come early for dinner with Radiance Cuisine. They sometimes run out of food on kirtan nights. Dinner is served from 5:00-7:00pm)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Watch Check, Please! Bay Area review Señor Sisig food truck, M.Y. China, Italian Colors",
"title": "Watch Check, Please! Bay Area review Señor Sisig food truck, M.Y. China, Italian Colors",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_82169\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cp907group1000-use.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cp907group1000-use.jpg\" alt=\"Guests and host Leslie Sbrocco tape the seventh episode of Season 9 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-82169\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests and host Leslie Sbrocco tape the seventh episode of Season 9 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Check, Please! Bay Area's Season 9 episode 7 airs this eve, Thursday May 15, at 7:30pm on KQED 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\">View other airtimes\u003c/a>. And if you don't have a TV and want to watch the show online, the full episode is available on the \u003ca href=\"http://www.kqed.org/checkplease\" target=\"_blank\">Check, Please! Bay Area website\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>The \u003ca href=\"http://blogs.kqed.org/checkplease/2014/05/15/senor-sisig-m-y-china-italian-colors-check-please-bay-area-reviews/\">seventh episode of Season 9\u003c/a> features these eateries:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/05/15/senor-sisig-food-truck-info/\" target=\"_blank\">\u003cstrong>Señor Sisig\u003c/strong>\u003c/a>, a San Francisco-based food truck serves Filipino Fusion (Filipino/Mexican) cuisine.\u003c/li>\n\u003cfigure id=\"attachment_82178\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/senorsisig1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/senorsisig1000.jpg\" alt=\"Señor Sisig food truck customer embellishes meal with Sriracha sauce\" width=\"1000\" height=\"560\" class=\"size-full wp-image-82178\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Señor Sisig food truck customer embellishes meal with Sriracha sauce\u003c/figcaption>\u003c/figure>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/05/15/m-y-china-restaurant-info/\" target=\"_blank\">\u003cstrong>M.Y. China\u003c/strong>\u003c/a>, Martin Yan's restaurant in San Francisco's Westfield Shopping Center serves modern Chinese cuisine.\u003c/li>\n\u003cfigure id=\"attachment_82176\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/mychina1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/mychina1000a.jpg\" alt=\"Chef Tony shows off the art of noodle pulling at M.Y. China\" width=\"1000\" height=\"558\" class=\"size-full wp-image-82176\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Tony shows off the art of noodle pulling at M.Y. China\u003c/figcaption>\u003c/figure>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/05/15/italian-colors-restaurant-info/\" target=\"_blank\">\u003cstrong>Italian Colors Restaurant\u003c/strong>\u003c/a> in Oakland's Montclair Village serves Cal-Italian cuisine.\u003c/li>\n\u003cfigure id=\"attachment_82177\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/italiancolors-beetsalad1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/italiancolors-beetsalad1000.jpg\" alt=\"Beet salad with nuts, goat cheese, watermelon radish, grilled asparagus at Italian Colors Restaurant\" width=\"1000\" height=\"560\" class=\"size-full wp-image-82177\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beet salad with nuts, goat cheese, watermelon radish, grilled asparagus at Italian Colors Restaurant\u003c/figcaption>\u003c/figure>\n\u003c/ul>\n\u003cp>Host Leslie Sbrocco shares her \u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\" target=\"_blank\">wine tips\u003c/a> about \u003ca href=\"http://blogs.kqed.org/checkplease/2014/05/15/riesling-wines-check-please-bay-area-wine-tips/\">Riesling\u003c/a>.\u003cbr>\n[youtube //www.youtube.com/watch?v=Llj-VO90glU]\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"headline": "Watch Check, Please! Bay Area review Señor Sisig food truck, M.Y. China, Italian Colors",
"datePublished": "2014-05-15T08:26:01-07:00",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_82169\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cp907group1000-use.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cp907group1000-use.jpg\" alt=\"Guests and host Leslie Sbrocco tape the seventh episode of Season 9 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-82169\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests and host Leslie Sbrocco tape the seventh episode of Season 9 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Check, Please! Bay Area's Season 9 episode 7 airs this eve, Thursday May 15, at 7:30pm on KQED 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\">View other airtimes\u003c/a>. And if you don't have a TV and want to watch the show online, the full episode is available on the \u003ca href=\"http://www.kqed.org/checkplease\" target=\"_blank\">Check, Please! Bay Area website\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>The \u003ca href=\"http://blogs.kqed.org/checkplease/2014/05/15/senor-sisig-m-y-china-italian-colors-check-please-bay-area-reviews/\">seventh episode of Season 9\u003c/a> features these eateries:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/05/15/senor-sisig-food-truck-info/\" target=\"_blank\">\u003cstrong>Señor Sisig\u003c/strong>\u003c/a>, a San Francisco-based food truck serves Filipino Fusion (Filipino/Mexican) cuisine.\u003c/li>\n\u003cfigure id=\"attachment_82178\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/senorsisig1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/senorsisig1000.jpg\" alt=\"Señor Sisig food truck customer embellishes meal with Sriracha sauce\" width=\"1000\" height=\"560\" class=\"size-full wp-image-82178\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Señor Sisig food truck customer embellishes meal with Sriracha sauce\u003c/figcaption>\u003c/figure>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/05/15/m-y-china-restaurant-info/\" target=\"_blank\">\u003cstrong>M.Y. China\u003c/strong>\u003c/a>, Martin Yan's restaurant in San Francisco's Westfield Shopping Center serves modern Chinese cuisine.\u003c/li>\n\u003cfigure id=\"attachment_82176\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/mychina1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/mychina1000a.jpg\" alt=\"Chef Tony shows off the art of noodle pulling at M.Y. China\" width=\"1000\" height=\"558\" class=\"size-full wp-image-82176\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Tony shows off the art of noodle pulling at M.Y. China\u003c/figcaption>\u003c/figure>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/05/15/italian-colors-restaurant-info/\" target=\"_blank\">\u003cstrong>Italian Colors Restaurant\u003c/strong>\u003c/a> in Oakland's Montclair Village serves Cal-Italian cuisine.\u003c/li>\n\u003cfigure id=\"attachment_82177\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/italiancolors-beetsalad1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/italiancolors-beetsalad1000.jpg\" alt=\"Beet salad with nuts, goat cheese, watermelon radish, grilled asparagus at Italian Colors Restaurant\" width=\"1000\" height=\"560\" class=\"size-full wp-image-82177\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beet salad with nuts, goat cheese, watermelon radish, grilled asparagus at Italian Colors Restaurant\u003c/figcaption>\u003c/figure>\n\u003c/ul>\n\u003cp>Host Leslie Sbrocco shares her \u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\" target=\"_blank\">wine tips\u003c/a> about \u003ca href=\"http://blogs.kqed.org/checkplease/2014/05/15/riesling-wines-check-please-bay-area-wine-tips/\">Riesling\u003c/a>.\u003cbr>\n\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/Llj-VO90glU'\n title='//www.youtube.com/embed/Llj-VO90glU'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "5 Bites: Suds and Savory Sausage in Oakland and Berkeley",
"title": "5 Bites: Suds and Savory Sausage in Oakland and Berkeley",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_81378\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-81378\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/telegraph13.jpg\" alt=\"Chipotle Chicken Sausage\" width=\"1000\" height=\"561\">\u003cfigcaption class=\"wp-caption-text\">Chipotle Chicken Sausage\u003c/figcaption>\u003c/figure>\n\u003cp>Whether you're in the mood for \u003cem>knackwürste\u003c/em> or \u003cem>merguez\u003c/em>, there's now a whole range of establishments where you can indulge in the sizzling sausage and burgeoning craft beer scene in the East Bay. Let us know your favorites in the comments.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"81188,81187,81184,81185,81183,81189,81181,81192,81193,81179,81180,81182,81191\"]\u003c/p>\n\u003cp>Housed in a former laundromat, you'll find that the suds now being served up at Hog's Apothecary are of the tasty hoppy variety. With long, wooden communal tables and an expansive bar filling up the large, airy space, proprietors Bradford Earle and John Streit run their American-style beer hall under the motto of where \"locavore meets locapour.\" 38 taps of Californian beer and wines flow from the wall behind the bar and pair well with the diverse array of seasonal dishes prepared with locally-sourced ingredients.\u003c/p>\n\u003cp>Chef Streit was on the premises, busy expediting the entrees emerging from the kitchen for his patrons. You won't find the usual buffalo chicken wings and nachos bar fare on his whimsical menu, which includes such starters as, \"Fries with Eyes,\" deep-fried Eureka smelt with green garlic aioli, and \"Chokes & Favas,\" marinated artichokes piled on a barley salad with fresh favas, ricotta salata, black olives and a \u003ca href=\"http://en.wikipedia.org/wiki/Schmaltz\" target=\"_blank\" rel=\"noopener\">schmaltz\u003c/a>-fried egg. The fruity triple IPA, \"Dank Statement,\" from the San Francisco-based \u003ca href=\"http://www.cellarmakerbrewing.com/\" target=\"_blank\" rel=\"noopener\">Cellarmaker Brewing Company\u003c/a> and \u003ca href=\"http://www.sierranevada.com/\" target=\"_blank\" rel=\"noopener\">Sierra Nevada's\u003c/a> \"Southern Hemisphere\" fresh hop IPA are a fine match to these rich appetizers. Prep your palate with the Bay Laurel sour beer from \u003ca href=\"http://www.craftsmanbrewing.com/\" target=\"_blank\" rel=\"noopener\">Craftsman Brewing\u003c/a>, which has a sparkly champagne taste with an unusual finish reminiscent of cured meats -- specifically salami. Then you'll be ready to move on to the housemade sausage sandwiches like the \"Istanbul not Constantinople,\" a Middle-Eastern spiced pork sausage with charred nettles and \"Amargallego,\" a pork-and-chicken sausage topped with salsa brava, crispy potatoes and Calabrian chile, nestled between pillowy-soft buns with a side of pickled vegetables.\u003c/p>\n\u003cp>Even if you ate the entire giant pile of lard-fried Kennebec potato chips that accompanied your sausages, try and make room for their noteworthy peach and pretzel fritters with \u003cem>creme anglaise\u003c/em>. My husband and I shared this decadent dessert with one of our table mates, Lauri, a devoted regular of the bar. Both the Old Stock Ale, a barleywine from Ft. Bragg's \u003ca href=\"http://www.northcoastbrewing.com/\" target=\"_blank\" rel=\"noopener\">North Coast Brewing Company\u003c/a> and \"Carlo's Stout\", an imperial stout from Alameda's \u003ca href=\"http://factionbrewing.com/\" target=\"_blank\" rel=\"noopener\">Faction Brewing\u003c/a>, are excellent beers to wash down your sugary treat. By the end of your meal, you'll more than likely be sharing the sentiments shown on the sign around the neck of Theo, the towering carved wooden sculpture of a dancing pig perched on a counter: \"This beer is making me awesome.\" Stay tuned for further developments as brunch and outdoor seating are in the works.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.hogsapothecary.com/\" target=\"_blank\" rel=\"noopener\">Hog’s Apothecary\u003c/a>\u003c/strong>\u003cbr>\n375 40th St. [\u003ca href=\"https://goo.gl/maps/pDvl2\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 338-3847\u003cbr>\nHours: Everyday from 5pm-12am, closed on Tuesdays\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/TheHogsApothecary\" target=\"_blank\" rel=\"noopener\">The Hog's Apothecary\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/HogsApothecary\" target=\"_blank\" rel=\"noopener\">@HogsApothecary\u003c/a>\u003cbr>\nPrice range: Entrees ($11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"81485,81486,81489,81490,81494,81484,81491,81487,81488,81492, 81493,81480,81482\"]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.gaumenkitzel.net/\" target=\"_blank\" rel=\"noopener\">Gaumenkitzel\u003c/a> \u003c/strong>\u003cbr>\n2121 San Pablo Ave. [\u003ca href=\"https://goo.gl/maps/d3WUI\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94702\u003cbr>\nPh: (510) 647-5016\u003cbr>\nHours: Tue-Sun 11:30am-9pm; Fri-Sat open 11:30am-10pm\u003cbr>\nLunch 11:30am-2pm; Afternoon Menu 2-5:30pm; Dinner starting 5:30pm\u003cbr>\nWeekend Brunch 11:30am-2:30pm; Happy Hour Tue-Fri 2-5:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Gaumenkitzel-Restaurant/161594813893300\" target=\"_blank\" rel=\"noopener\">Gaumenkitzel\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/gaumenkitzel\" target=\"_blank\" rel=\"noopener\">@gaumenkitzel\u003c/a>\u003cbr>\nPrice range: Entrees ($11-$17)\u003c/p>\n\u003cp>If you're looking for an alternative to Alameda-based \u003ca href=\"http://www.speisekammer.com/\" target=\"_blank\" rel=\"noopener\">Speisekammer\u003c/a>, head over to Berkeley for a uniquely Bay Area take on German cuisine. Hamburg ex-pats, the husband-and-wife team Kai Flache and Chef Anja Voth, have recreated their childhood favorites with an all-natural approach. Eschewing artificial additives, canned or processed ingredients, even microwaves and deep fryers, this solar-powered restaurant prides itself on preparing everything from scratch -- including yogurt and bread. They also serve sustainably raised fish and meat and use locally grown, organic produce.\u003c/p>\n\u003cp>Along with offering the largest German beer selection in the Bay Area, they also have plenty of sausage options available on their menu. A substantial starter is their platter of liver sausage and tangy north German butter cheese that comes with a small mixed green salad and orange-honey dressing, grated carrot-thyme salad, roasted beets, pickles and their housebaked Gaumenkitzel whole wheat bread with fresh unsalted butter. Or you could opt for a sausage plate and choose from three \u003cem>Nürnberger bratwürste\u003c/em> sausages, two \u003cem>wiener knackwürste\u003c/em> or one Bavarian white sausage with their housemade potato salad accented with dill. A delicious variation on the classic American combo of mac-and-cheese with hot dogs is the delicatessen \u003cem>wiener knackwürste\u003c/em> on \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Sp%C3%A4tzle\" target=\"_blank\" rel=\"noopener\">spätzle\u003c/a>\u003c/em> dish. This German gnocchi-like pasta is dressed in a housemade mustard and sharp cheddar sauce with slices of \u003cem>wiener knackwürste \u003c/em>.\u003c/p>\n\u003cp>An easy way to sample their draft beers is through their tasting menu that's served on a map of Germany that indicates their region of origin, or just flip through their sizable beer menu to peruse their collection of bottled beers like the Schönramer Saphir \u003ca href=\"http://en.wikipedia.org/wiki/Bock\" target=\"_blank\" rel=\"noopener\">Bock\u003c/a>, a bright, 8% ABV ale with fruity notes. Or try one of their exclusive imports, the Grevensteiner \u003cem>Kellerbier\u003c/em> (cellar beer) that's an unfiltered, unpasteurized 5.2% ABV pilsner that's reminiscent of caramel and honey. You can also get bottles to go; check out their small shop that's stocked with beer, wine, jams, chocolate and other German foodstuffs.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"81367,81368,81372,81371,81369,81376,81370,81374,81378,81379,81380,81381,81373,\"]\u003c/p>\n\u003cp>In the former space of the \u003ca href=\"http://www.eastbayexpress.com/oakland/on-telegraph-and-transformation/Content?oid=3192045\" target=\"_blank\" rel=\"noopener\">now departed Mama Buzz coffeehouse\u003c/a>, Telegraph is a popular destination with locals in search of reasonably priced comfort food in an urban beer garden setting. Two spacious patios (one indoors) furnished with wooden picnic tables and an eclectic collection of local art -- including a \"Lost Sloth\" mural and pop-up shop by Oakland artist J. Otto Seibold -- can accommodate lots of customers.\u003c/p>\n\u003cp>There's an assortment of appetizing housemade sausages offered daily. Two recent specials included the beer brat and chipotle chicken on fresh hoagie buns topped with jalapeño-cilantro slaw and mayo served with a side of potato chips. Other sandwiches, burgers and breakfast items are also available if you're hankering for other options. There's no shortage of beverages either; they've got a variety of local and regional draft and bottled beers -- including Oakland's \u003ca href=\"http://www.line51beer.com/\" target=\"_blank\" rel=\"noopener\">Line 51 Brewing's\u003c/a> Imperial India Pale Ale -- soda, coffee and \u003ca href=\"https://www.facebook.com/TemescalKombucha\" target=\"_blank\" rel=\"noopener\">Temescal kombucha\u003c/a> made by \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/12/14/a-cafe-community-grows-in-oakland-arbor-cafe-is-open-for-business/\" target=\"_blank\" rel=\"noopener\">Arbor Cafe\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://telegraphoakland.com/\" target=\"_blank\" rel=\"noopener\">Telegraph\u003c/a>\u003c/strong>\u003cbr>\n2318 Telegraph Ave.[\u003ca href=\"https://goo.gl/maps/JNlx2\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 444-8353\u003cbr>\nHours: Mon 4pm-12am; Tue-Thu 11-12am; Fri-Sat 11-2am; Sun 11-12am\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/TelegraphOAK\" target=\"_blank\" rel=\"noopener\">TelegraphOAK\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/TelegraphOAK\" target=\"_blank\" rel=\"noopener\">@TelegraphOAK\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"81585,81586,81590,81591,81584,81593,81596,81597,81598,81594,81595,81599,81600\"]\u003c/p>\n\u003cp>The veteran venue on the list, Chuck Stilphen and Aaron Porter's Belgian-style pub has been pouring brews in the Old Oakland neighborhood for over 8 years. While The Trappist doesn't carry the substantial assortment of housemade sausages as Stilphen's recently opened \u003ca href=\"http://www.mikkellerbar.com/\" target=\"_blank\" rel=\"noopener\">Mikkeller Bar\u003c/a> in San Francisco, they do have two transplants from that establishment: a plump, juicy bratwurst poached in Sculpin IPA with a potato hash and the delectable pastrami sandwich with Gruyère, housemade sauerkraut and dressing on rye. (And it seems he'll be launching a \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2014/03/18/trappist-and-mikkeller-bar-owner-plans-berkeley-bbq-restaurant-perdition-smokehouse/\" target=\"_blank\" rel=\"noopener\">sausage company that bears the same name\u003c/a> in the near future with Trappist chef Michael O’Brien.) Along with cheese plates and charcuterie, O'Brien cooks up some creative concotions like \"Green Eggs & Eggs\" made with soft-boiled eggs, wasabi, tobiko, Japanese mayonnaise and habanero oil. There's also some alcohol-infused desserts, like the imperial stout chocolate mousse with roasted hazelnuts and whipped cream.\u003c/p>\n\u003cp>Customers can unwind in the Old World brick-and-wood ambience of the front or back bars or relax in their outdoors back patio. The Dutch Trappist beer, La Trappe Quadrupel, hails from De Koningshoeven Brewery and packs a sugary punch at 10% ABV. And it's no surprise to find more offerings from Mikkeller, the Danish brewery that's partnered with Stilphen's aforementioned city venture. Mikkeller Big Worse Barleywine is a sweet, honey-like tonic while the crisp, light Belgian Saison Dupont is a refreshing summer beer. Stop by their \u003ca href=\"http://www.thetrappist.com/provisions/\" target=\"_blank\" rel=\"noopener\">College Avenue\u003c/a> shop if you want to take home any rare imported brews.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.thetrappist.com/trappist.php\" target=\"_blank\" rel=\"noopener\">The Trappist Beer Cafe\u003c/a>\u003c/strong>\u003cbr>\n460 8th St. [\u003ca href=\"http://goo.gl/FmfDmI\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 238-8900\u003cbr>\nHours: Everyday 12pm-12am; Fri-Sat 12pm-1am\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/The-Trappist-Insiders-Page/201086836586427?rf=266197976744169\" target=\"_blank\" rel=\"noopener\">The Trappist's Insider Page\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/TheTrappist\" target=\"_blank\" rel=\"noopener\">@TheTrappist\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"81502,81500,81503,81504,81505,81507,81508,81499,81506,81509,81511,81510\"]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://brotzeitbiergarten.com/\" target=\"_blank\" rel=\"noopener\">Brotzeit Lokal\u003c/a>\u003c/strong>\u003cbr>\n1000 Embarcadero [\u003ca href=\"http://goo.gl/c0II4h\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nOakland, CA 94606\u003cbr>\nPh: (510) 645-1905\u003cbr>\nHours: Tue-Thu 11:30am-11pm (kitchen closes at 9:30pm); Fri 11:30am-12pm (kitchen closes at 10pm); Sat 10am-12pm (kitchen closes at 10pm); Sun 10am-9:30pm (kitchen closes at 9pm)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/BrotzeitLokal\" target=\"_blank\" rel=\"noopener\">Brozeit Lokal\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/Brotzeit_Lokal\" target=\"_blank\" rel=\"noopener\">@Brotzeit_Lokal\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>Looking for a scenic spot to enjoy beer and sausage? Just past Jack London Square off of the Embarcadero, \u003ca href=\"http://blogs.kqed.org/checkplease/2012/10/31/chop-bar-reviews/\" target=\"_blank\" rel=\"noopener\">Chop Bar\u003c/a>'s Lev Delany has created a waterfront oasis that's perfect for large crowds in fine weather. Brotzeit's kitchen utilizes whole animal butchery in preparing their sausages and burgers, and all of their sauerkraut, sauces, pickles and mustards are also housemade. Share the \u003cem>käsespätzle\u003c/em>, a creamy baked version of the German noodle dish with Gruyère cheese sauce, for a filling starter. Then move onto their Brotzeit platter -- choose from one or two sausages from their lengthy list -- with sauerkraut, green beans, radishes and a \"Bretzel\". You can also order a more substantial helping to feed a hungry group; the larger entree can feed between 6-8 people. While the meat-to-bun ratio is slightly unbalanced with their lamb \u003cem>merguez\u003c/em> wurst sandwich, it's still a palatable option with sauerkraut, pickled red onions and jalapeño.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Brozeit Lokal has a rotating menu of German, Belgian and Californian craft beers; if you're feeling extra thirsty, go for a liter of Kolsch or a two-liter boot while you enjoy the view of the Brooklyn Basin.\u003c/p>\n\n",
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"excerpt": "There's now a whole range of establishments where you can indulge in the sizzling sausage and burgeoning craft beer scene in the East Bay.",
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"headline": "5 Bites: Suds and Savory Sausage in Oakland and Berkeley",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_81378\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-81378\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/telegraph13.jpg\" alt=\"Chipotle Chicken Sausage\" width=\"1000\" height=\"561\">\u003cfigcaption class=\"wp-caption-text\">Chipotle Chicken Sausage\u003c/figcaption>\u003c/figure>\n\u003cp>Whether you're in the mood for \u003cem>knackwürste\u003c/em> or \u003cem>merguez\u003c/em>, there's now a whole range of establishments where you can indulge in the sizzling sausage and burgeoning craft beer scene in the East Bay. Let us know your favorites in the comments.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Housed in a former laundromat, you'll find that the suds now being served up at Hog's Apothecary are of the tasty hoppy variety. With long, wooden communal tables and an expansive bar filling up the large, airy space, proprietors Bradford Earle and John Streit run their American-style beer hall under the motto of where \"locavore meets locapour.\" 38 taps of Californian beer and wines flow from the wall behind the bar and pair well with the diverse array of seasonal dishes prepared with locally-sourced ingredients.\u003c/p>\n\u003cp>Chef Streit was on the premises, busy expediting the entrees emerging from the kitchen for his patrons. You won't find the usual buffalo chicken wings and nachos bar fare on his whimsical menu, which includes such starters as, \"Fries with Eyes,\" deep-fried Eureka smelt with green garlic aioli, and \"Chokes & Favas,\" marinated artichokes piled on a barley salad with fresh favas, ricotta salata, black olives and a \u003ca href=\"http://en.wikipedia.org/wiki/Schmaltz\" target=\"_blank\" rel=\"noopener\">schmaltz\u003c/a>-fried egg. The fruity triple IPA, \"Dank Statement,\" from the San Francisco-based \u003ca href=\"http://www.cellarmakerbrewing.com/\" target=\"_blank\" rel=\"noopener\">Cellarmaker Brewing Company\u003c/a> and \u003ca href=\"http://www.sierranevada.com/\" target=\"_blank\" rel=\"noopener\">Sierra Nevada's\u003c/a> \"Southern Hemisphere\" fresh hop IPA are a fine match to these rich appetizers. Prep your palate with the Bay Laurel sour beer from \u003ca href=\"http://www.craftsmanbrewing.com/\" target=\"_blank\" rel=\"noopener\">Craftsman Brewing\u003c/a>, which has a sparkly champagne taste with an unusual finish reminiscent of cured meats -- specifically salami. Then you'll be ready to move on to the housemade sausage sandwiches like the \"Istanbul not Constantinople,\" a Middle-Eastern spiced pork sausage with charred nettles and \"Amargallego,\" a pork-and-chicken sausage topped with salsa brava, crispy potatoes and Calabrian chile, nestled between pillowy-soft buns with a side of pickled vegetables.\u003c/p>\n\u003cp>Even if you ate the entire giant pile of lard-fried Kennebec potato chips that accompanied your sausages, try and make room for their noteworthy peach and pretzel fritters with \u003cem>creme anglaise\u003c/em>. My husband and I shared this decadent dessert with one of our table mates, Lauri, a devoted regular of the bar. Both the Old Stock Ale, a barleywine from Ft. Bragg's \u003ca href=\"http://www.northcoastbrewing.com/\" target=\"_blank\" rel=\"noopener\">North Coast Brewing Company\u003c/a> and \"Carlo's Stout\", an imperial stout from Alameda's \u003ca href=\"http://factionbrewing.com/\" target=\"_blank\" rel=\"noopener\">Faction Brewing\u003c/a>, are excellent beers to wash down your sugary treat. By the end of your meal, you'll more than likely be sharing the sentiments shown on the sign around the neck of Theo, the towering carved wooden sculpture of a dancing pig perched on a counter: \"This beer is making me awesome.\" Stay tuned for further developments as brunch and outdoor seating are in the works.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.hogsapothecary.com/\" target=\"_blank\" rel=\"noopener\">Hog’s Apothecary\u003c/a>\u003c/strong>\u003cbr>\n375 40th St. [\u003ca href=\"https://goo.gl/maps/pDvl2\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 338-3847\u003cbr>\nHours: Everyday from 5pm-12am, closed on Tuesdays\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/TheHogsApothecary\" target=\"_blank\" rel=\"noopener\">The Hog's Apothecary\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/HogsApothecary\" target=\"_blank\" rel=\"noopener\">@HogsApothecary\u003c/a>\u003cbr>\nPrice range: Entrees ($11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.gaumenkitzel.net/\" target=\"_blank\" rel=\"noopener\">Gaumenkitzel\u003c/a> \u003c/strong>\u003cbr>\n2121 San Pablo Ave. [\u003ca href=\"https://goo.gl/maps/d3WUI\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94702\u003cbr>\nPh: (510) 647-5016\u003cbr>\nHours: Tue-Sun 11:30am-9pm; Fri-Sat open 11:30am-10pm\u003cbr>\nLunch 11:30am-2pm; Afternoon Menu 2-5:30pm; Dinner starting 5:30pm\u003cbr>\nWeekend Brunch 11:30am-2:30pm; Happy Hour Tue-Fri 2-5:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Gaumenkitzel-Restaurant/161594813893300\" target=\"_blank\" rel=\"noopener\">Gaumenkitzel\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/gaumenkitzel\" target=\"_blank\" rel=\"noopener\">@gaumenkitzel\u003c/a>\u003cbr>\nPrice range: Entrees ($11-$17)\u003c/p>\n\u003cp>If you're looking for an alternative to Alameda-based \u003ca href=\"http://www.speisekammer.com/\" target=\"_blank\" rel=\"noopener\">Speisekammer\u003c/a>, head over to Berkeley for a uniquely Bay Area take on German cuisine. Hamburg ex-pats, the husband-and-wife team Kai Flache and Chef Anja Voth, have recreated their childhood favorites with an all-natural approach. Eschewing artificial additives, canned or processed ingredients, even microwaves and deep fryers, this solar-powered restaurant prides itself on preparing everything from scratch -- including yogurt and bread. They also serve sustainably raised fish and meat and use locally grown, organic produce.\u003c/p>\n\u003cp>Along with offering the largest German beer selection in the Bay Area, they also have plenty of sausage options available on their menu. A substantial starter is their platter of liver sausage and tangy north German butter cheese that comes with a small mixed green salad and orange-honey dressing, grated carrot-thyme salad, roasted beets, pickles and their housebaked Gaumenkitzel whole wheat bread with fresh unsalted butter. Or you could opt for a sausage plate and choose from three \u003cem>Nürnberger bratwürste\u003c/em> sausages, two \u003cem>wiener knackwürste\u003c/em> or one Bavarian white sausage with their housemade potato salad accented with dill. A delicious variation on the classic American combo of mac-and-cheese with hot dogs is the delicatessen \u003cem>wiener knackwürste\u003c/em> on \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Sp%C3%A4tzle\" target=\"_blank\" rel=\"noopener\">spätzle\u003c/a>\u003c/em> dish. This German gnocchi-like pasta is dressed in a housemade mustard and sharp cheddar sauce with slices of \u003cem>wiener knackwürste \u003c/em>.\u003c/p>\n\u003cp>An easy way to sample their draft beers is through their tasting menu that's served on a map of Germany that indicates their region of origin, or just flip through their sizable beer menu to peruse their collection of bottled beers like the Schönramer Saphir \u003ca href=\"http://en.wikipedia.org/wiki/Bock\" target=\"_blank\" rel=\"noopener\">Bock\u003c/a>, a bright, 8% ABV ale with fruity notes. Or try one of their exclusive imports, the Grevensteiner \u003cem>Kellerbier\u003c/em> (cellar beer) that's an unfiltered, unpasteurized 5.2% ABV pilsner that's reminiscent of caramel and honey. You can also get bottles to go; check out their small shop that's stocked with beer, wine, jams, chocolate and other German foodstuffs.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In the former space of the \u003ca href=\"http://www.eastbayexpress.com/oakland/on-telegraph-and-transformation/Content?oid=3192045\" target=\"_blank\" rel=\"noopener\">now departed Mama Buzz coffeehouse\u003c/a>, Telegraph is a popular destination with locals in search of reasonably priced comfort food in an urban beer garden setting. Two spacious patios (one indoors) furnished with wooden picnic tables and an eclectic collection of local art -- including a \"Lost Sloth\" mural and pop-up shop by Oakland artist J. Otto Seibold -- can accommodate lots of customers.\u003c/p>\n\u003cp>There's an assortment of appetizing housemade sausages offered daily. Two recent specials included the beer brat and chipotle chicken on fresh hoagie buns topped with jalapeño-cilantro slaw and mayo served with a side of potato chips. Other sandwiches, burgers and breakfast items are also available if you're hankering for other options. There's no shortage of beverages either; they've got a variety of local and regional draft and bottled beers -- including Oakland's \u003ca href=\"http://www.line51beer.com/\" target=\"_blank\" rel=\"noopener\">Line 51 Brewing's\u003c/a> Imperial India Pale Ale -- soda, coffee and \u003ca href=\"https://www.facebook.com/TemescalKombucha\" target=\"_blank\" rel=\"noopener\">Temescal kombucha\u003c/a> made by \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/12/14/a-cafe-community-grows-in-oakland-arbor-cafe-is-open-for-business/\" target=\"_blank\" rel=\"noopener\">Arbor Cafe\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://telegraphoakland.com/\" target=\"_blank\" rel=\"noopener\">Telegraph\u003c/a>\u003c/strong>\u003cbr>\n2318 Telegraph Ave.[\u003ca href=\"https://goo.gl/maps/JNlx2\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 444-8353\u003cbr>\nHours: Mon 4pm-12am; Tue-Thu 11-12am; Fri-Sat 11-2am; Sun 11-12am\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/TelegraphOAK\" target=\"_blank\" rel=\"noopener\">TelegraphOAK\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/TelegraphOAK\" target=\"_blank\" rel=\"noopener\">@TelegraphOAK\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The veteran venue on the list, Chuck Stilphen and Aaron Porter's Belgian-style pub has been pouring brews in the Old Oakland neighborhood for over 8 years. While The Trappist doesn't carry the substantial assortment of housemade sausages as Stilphen's recently opened \u003ca href=\"http://www.mikkellerbar.com/\" target=\"_blank\" rel=\"noopener\">Mikkeller Bar\u003c/a> in San Francisco, they do have two transplants from that establishment: a plump, juicy bratwurst poached in Sculpin IPA with a potato hash and the delectable pastrami sandwich with Gruyère, housemade sauerkraut and dressing on rye. (And it seems he'll be launching a \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2014/03/18/trappist-and-mikkeller-bar-owner-plans-berkeley-bbq-restaurant-perdition-smokehouse/\" target=\"_blank\" rel=\"noopener\">sausage company that bears the same name\u003c/a> in the near future with Trappist chef Michael O’Brien.) Along with cheese plates and charcuterie, O'Brien cooks up some creative concotions like \"Green Eggs & Eggs\" made with soft-boiled eggs, wasabi, tobiko, Japanese mayonnaise and habanero oil. There's also some alcohol-infused desserts, like the imperial stout chocolate mousse with roasted hazelnuts and whipped cream.\u003c/p>\n\u003cp>Customers can unwind in the Old World brick-and-wood ambience of the front or back bars or relax in their outdoors back patio. The Dutch Trappist beer, La Trappe Quadrupel, hails from De Koningshoeven Brewery and packs a sugary punch at 10% ABV. And it's no surprise to find more offerings from Mikkeller, the Danish brewery that's partnered with Stilphen's aforementioned city venture. Mikkeller Big Worse Barleywine is a sweet, honey-like tonic while the crisp, light Belgian Saison Dupont is a refreshing summer beer. Stop by their \u003ca href=\"http://www.thetrappist.com/provisions/\" target=\"_blank\" rel=\"noopener\">College Avenue\u003c/a> shop if you want to take home any rare imported brews.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.thetrappist.com/trappist.php\" target=\"_blank\" rel=\"noopener\">The Trappist Beer Cafe\u003c/a>\u003c/strong>\u003cbr>\n460 8th St. [\u003ca href=\"http://goo.gl/FmfDmI\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 238-8900\u003cbr>\nHours: Everyday 12pm-12am; Fri-Sat 12pm-1am\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/The-Trappist-Insiders-Page/201086836586427?rf=266197976744169\" target=\"_blank\" rel=\"noopener\">The Trappist's Insider Page\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/TheTrappist\" target=\"_blank\" rel=\"noopener\">@TheTrappist\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://brotzeitbiergarten.com/\" target=\"_blank\" rel=\"noopener\">Brotzeit Lokal\u003c/a>\u003c/strong>\u003cbr>\n1000 Embarcadero [\u003ca href=\"http://goo.gl/c0II4h\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nOakland, CA 94606\u003cbr>\nPh: (510) 645-1905\u003cbr>\nHours: Tue-Thu 11:30am-11pm (kitchen closes at 9:30pm); Fri 11:30am-12pm (kitchen closes at 10pm); Sat 10am-12pm (kitchen closes at 10pm); Sun 10am-9:30pm (kitchen closes at 9pm)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/BrotzeitLokal\" target=\"_blank\" rel=\"noopener\">Brozeit Lokal\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/Brotzeit_Lokal\" target=\"_blank\" rel=\"noopener\">@Brotzeit_Lokal\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>Looking for a scenic spot to enjoy beer and sausage? Just past Jack London Square off of the Embarcadero, \u003ca href=\"http://blogs.kqed.org/checkplease/2012/10/31/chop-bar-reviews/\" target=\"_blank\" rel=\"noopener\">Chop Bar\u003c/a>'s Lev Delany has created a waterfront oasis that's perfect for large crowds in fine weather. Brotzeit's kitchen utilizes whole animal butchery in preparing their sausages and burgers, and all of their sauerkraut, sauces, pickles and mustards are also housemade. Share the \u003cem>käsespätzle\u003c/em>, a creamy baked version of the German noodle dish with Gruyère cheese sauce, for a filling starter. Then move onto their Brotzeit platter -- choose from one or two sausages from their lengthy list -- with sauerkraut, green beans, radishes and a \"Bretzel\". You can also order a more substantial helping to feed a hungry group; the larger entree can feed between 6-8 people. While the meat-to-bun ratio is slightly unbalanced with their lamb \u003cem>merguez\u003c/em> wurst sandwich, it's still a palatable option with sauerkraut, pickled red onions and jalapeño.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Watch Check, Please! Bay Area review: Massimo's, Old Jerusalem, Baker Street Bistro",
"title": "Watch Check, Please! Bay Area review: Massimo's, Old Jerusalem, Baker Street Bistro",
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"content": "\u003cfigure id=\"attachment_81552\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cp906group1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cp906group1000.jpg\" alt=\"Guests and host Leslie Sbrocco tape the sixth episode of Season 9 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-81552\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests and host Leslie Sbrocco tape the sixth episode of Season 9 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Check, Please! Bay Area's Season 9 episode 6 airs this eve, Thursday May 8, at 7:30pm on KQED 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\">View other airtimes\u003c/a>. And if you don't have a TV and want to watch the show online, the full episode is available on the \u003ca href=\"http://www.kqed.org/checkplease\" target=\"_blank\">Check, Please! Bay Area website\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>The \u003ca href=\"http://blogs.kqed.org/checkplease/2014/05/08/massimos-old-jerusalem-baker-street-bistro-check-please-bay-area-reviews/\">sixth episode of Season 9\u003c/a> features these eateries:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/05/08/massimos-restaurant-info/\" target=\"_blank\">\u003cstrong>Massimo's\u003c/strong>\u003c/a> in Fremont is a steakhouse serving Italian cuisine.\u003c/li>\n\u003cfigure id=\"attachment_81549\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/massimos1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/massimos1000.jpg\" alt=\"Massimo's Marinated Veal Chop with mushroom sauce served with garlic mashed potatoes and fresh vegetables\" width=\"1000\" height=\"554\" class=\"size-full wp-image-81549\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Massimo's Marinated Veal Chop with mushroom sauce served with garlic mashed potatoes and fresh vegetables\u003c/figcaption>\u003c/figure>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/05/08/old-jerusalem-restaurant-info/\" target=\"_blank\">\u003cstrong>Old Jerusalem Restaurant\u003c/strong>\u003c/a> in San Francisco's Mission district serves Mediterranean food.\u003c/li>\n\u003cfigure id=\"attachment_81550\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/old-jerusalem1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/old-jerusalem1000.jpg\" alt=\"Chicken shish kebab with rice and hummus at Old Jerusalem Restaurant\" width=\"1000\" height=\"559\" class=\"size-full wp-image-81550\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chicken shish kebab with rice and hummus at Old Jerusalem Restaurant\u003c/figcaption>\u003c/figure>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/05/08/baker-street-bistro-restaurant-info/\" target=\"_blank\">\u003cstrong>Baker Street Bistro\u003c/strong>\u003c/a> in San Francisco's Cow Hollow neighborhood serves French cuisine.\u003c/li>\n\u003cfigure id=\"attachment_81551\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/baker-st-bistro1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/baker-st-bistro1000.jpg\" alt=\"Coquilles St-Jaques au Coulis de Poivron Rouge, Puree de Brocolis and Courgettes Sautees- pan seared sea scallops with red pepper coulis, broccoli puree and sautéed zucchini at Baker Street Bistro\" width=\"1000\" height=\"561\" class=\"size-full wp-image-81551\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Coquilles St-Jaques au Coulis de Poivron Rouge, Puree de Brocolis and Courgettes Sautees- pan seared sea scallops with red pepper coulis, broccoli puree and sautéed zucchini at Baker Street Bistro\u003c/figcaption>\u003c/figure>\n\u003c/ul>\n\u003cp>Host Leslie Sbrocco shares her \u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\" target=\"_blank\">tips\u003c/a> about \u003ca href=\"http://blogs.kqed.org/checkplease/2014/05/08/wines-from-argentina-check-please-bay-area-wine-tips/\">wines from Argentina\u003c/a>.\u003cbr>\n[youtube //www.youtube.com/watch?v=wUy9-9ZXZ-A]\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Reviewed this week: an Italian Steakhouse in Fremont, a Mediterranean restaurant in San Francisco's Mission, and a French bistro in San Francisco's Cow Hollow. Host Leslie Sbrocco shares her tips about wines from Argentina. ",
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"description": "Reviewed this week: an Italian Steakhouse in Fremont, a Mediterranean restaurant in San Francisco's Mission, and a French bistro in San Francisco's Cow Hollow. Host Leslie Sbrocco shares her tips about wines from Argentina. ",
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"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
"airtime": "SUN 9pm-10pm",
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"meta": {
"site": "radio",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.commonwealthclub.org/podcasts",
"meta": {
"site": "news",
"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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}
},
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"source": "kqed",
"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"id": "freakonomics-radio",
"title": "Freakonomics Radio",
"info": "Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
"rss": "https://feeds.feedburner.com/freakonomicsradio"
}
},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
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"link": "/radio/program/fresh-air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/381444908/podcast.xml"
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"id": "here-and-now",
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"rss": "https://feeds.npr.org/510051/podcast.xml"
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},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/hiddenbrain.jpg",
"officialWebsiteLink": "https://www.npr.org/series/423302056/hidden-brain",
"airtime": "SUN 7pm-8pm",
"meta": {
"site": "news",
"source": "NPR"
},
"link": "/radio/program/hidden-brain",
"subscribe": {
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"tuneIn": "https://tunein.com/podcasts/Science-Podcasts/Hidden-Brain-p787503/",
"rss": "https://feeds.npr.org/510308/podcast.xml"
}
},
"how-i-built-this": {
"id": "how-i-built-this",
"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
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"source": "npr"
},
"link": "/radio/program/how-i-built-this",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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"rss": "https://feeds.npr.org/510313/podcast.xml"
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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",
"imageAlt": "KQED Hyphenación",
"officialWebsiteLink": "/podcasts/hyphenacion",
"meta": {
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"order": 15
},
"link": "/podcasts/hyphenacion",
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"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
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"amazon": "https://music.amazon.com/podcasts/6c3dd23c-93fb-4aab-97ba-1725fa6315f1/hyphenaci%C3%B3n",
"rss": "https://feeds.megaphone.fm/KQINC2275451163"
}
},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Political Mind of Jerry Brown",
"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"order": 18
},
"link": "/podcasts/jerrybrown",
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"apple": "https://itunes.apple.com/us/podcast/id1492194549",
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
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"source": "npr"
},
"link": "/radio/program/latino-usa",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/xtTd",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
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"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Masters-of-Scale-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
"site": "radio",
"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
"npr": "https://www.npr.org/podcasts/464615685/mind-shift-podcast",
"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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"stitcher": "https://www.stitcher.com/show/on-our-watch",
"rss": "https://feeds.npr.org/510360/podcast.xml"
}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
"site": "news",
"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
"meta": {
"site": "news",
"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
"imageAlt": "KQED Perspectives",
"officialWebsiteLink": "/perspectives/",
"meta": {
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"source": "kqed",
"order": 14
},
"link": "/perspectives",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/id73801135",
"npr": "https://www.npr.org/podcasts/432309616/perspectives",
"rss": "https://ww2.kqed.org/perspectives/category/perspectives/feed/",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"
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},
"planet-money": {
"id": "planet-money",
"title": "Planet Money",
"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
"officialWebsiteLink": "https://www.npr.org/sections/money/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/planet-money",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/M4f5",
"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
"tuneIn": "https://tunein.com/podcasts/Business--Economics-Podcasts/Planet-Money-p164680/",
"rss": "https://feeds.npr.org/510289/podcast.xml"
}
},
"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Political Breakdown",
"officialWebsiteLink": "/podcasts/politicalbreakdown",
"meta": {
"site": "radio",
"source": "kqed",
"order": 5
},
"link": "/podcasts/politicalbreakdown",
"subscribe": {
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"amazon": "https://music.amazon.com/podcasts/e0c2d153-ad36-4c8d-901d-f1da6a724824/political-breakdown",
"npr": "https://www.npr.org/podcasts/572155894/political-breakdown",
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