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"disqusTitle": "Kin Khao: Pim Techamuanvivit's fun, authentic Thai restaurant shows promise",
"title": "Kin Khao: Pim Techamuanvivit's fun, authentic Thai restaurant shows promise",
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"content": "\u003cfigure id=\"attachment_81291\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/rabbit-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/rabbit-3.jpg\" alt=\"Kin Khao’s green curry comes with braised rabbit, meatballs, and Thai eggplant. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-81291\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kin Khao’s green curry comes with braised rabbit, meatballs, and Thai eggplant. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>When it comes to Thai food, I’m pretty picky—or at least I have been for the last eight years or so. Back in 2005, I moved to Portland, Oregon to go to college. It was there that I discovered a chicken shack tucked away on a quiet stretch of SE Division Street. Perhaps \u003cem>chicken\u003c/em> is a misnomer; this tiny building was selling Thai-style grill-roasted game hens stuffed full of ginger and lemongrass alongside sticky rice and optional papaya salad. My friends and I would make our way over there in the late afternoons, carrying stacks of take-out containers filled to the brim with the golden poultry across the street to devour with our hands while sitting on the hood of the car.\u003c/p>\n\u003cp>Over the next few years, this humble outpost grew, taking over the house next door in order to prepare and serve myriad authentic Thai dishes, painstakingly recreated from his trips abroad by Andy Ricker. These days, Ricker’s restaurant, \u003ca href=\"http://www.pokpokpdx.com/\">Pok Pok\u003c/a>, and its subsequent siblings in Portland and New York, has changed the way many of us perceive Thai food. His cuisine is often mercilessly funky, spicy, and sweet; it demands that eaters embrace the unfamiliar and learn to adapt our perception of taste.\u003c/p>\n\u003cfigure id=\"attachment_81350\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/kin-khao-sign1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/kin-khao-sign1.jpg\" alt=\"Kin Khao is located on the ground floor of the Parc 55 Hotel in downtown San Francisco. Photo: Kate Williams\" width=\"1000\" height=\"582\" class=\"size-full wp-image-81350\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kin Khao is located on the ground floor of the Parc 55 Hotel in downtown San Francisco. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Given my history with this style of Thai food, I was undoubtedly excited to visit Kin Khao, the 2-month old brainchild of local \u003ca href=\"http://chezpim.com/\">blogger\u003c/a> and \u003ca href=\"http://shop.chezpim.com/\">jam-maker\u003c/a> \u003ca href=\"https://twitter.com/chezpim\">Pim Techamuanvivit\u003c/a> and former Manresa sous chef Michael Gaines. The restaurant, like Ricker’s, is an attempt to revamp our exposure to Thai dining; Techamuanvivit is, she explains on her website, “on a mission to liberate her beloved Thai cuisine from the tyranny of peanut sauce.” I think we should all get behind that plan.\u003c/p>\n\u003cp>Kin Khao is hidden in the \u003ca href=\"http://www.parc55hotel.com/\">Parc 55 Hotel\u003c/a> in Union Square. It is an odd place for a restaurant that seems geared toward a young, foodcentric crowd, but no matter—it’s super close to BART. Plus, once you’re inside the small, friendly dining room, it’s easy to forget that the building is surrounded by tourists.\u003c/p>\n\u003cfigure id=\"attachment_81294\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/tom-yum-cocktail.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/tom-yum-cocktail.jpg\" alt=\"The Tom Yum cocktail is an aromatic gin drink created by the Bon Vivants. Photo: Kate Williams\" width=\"500\" class=\"size-full wp-image-81294\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Tom Yum cocktail is an aromatic gin drink created by the Bon Vivants. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>The first thing to do once you’re in is to order a cocktail. Yes, Thai food often goes best with a cold beer. Yes, you will probably want one with your meal. But it’d be a shame to jump right to a lager when they’re serving a bevy of boozy libations created by the \u003ca href=\"http://www.bonvivants.com/\">Bon Vivants\u003c/a>. My pick was the Tom Yum (not the soup with the shrimp, the menu implores), a potent mix of gin and vermouth, accented with galangal, lemongrass, and floral kaffir lime ($12). Techamuanvivit says it’s the most popular drink in at the bar, and I can see why—aromatically complex yet easy-to-drink, it’s a perfect mix of the innovative and familiar.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Like most Thai menus in the city, Kin Khao’s menu is divided into small categories: appetizers, meat and fish dishes, a few curries and vegetables, and a short list of noodle and rice platters. But while the typical Thai menu is expansive and pages in length, Kin Khao’s is succinct and completely pad thai-less. Instead there are totally scratch-made curries, tamarind and fish sauce wings, and vegetables topped with a funky sauce of cured pork and dried shrimp.\u003c/p>\n\u003cp>I’m happy to order from such a small and exciting menu, but given its brevity, the dishes should be solid. They aren’t quite there yet.\u003c/p>\n\u003cfigure id=\"attachment_81295\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/wings-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/wings-2.jpg\" alt=\"Kin Khao’s Pretty Hot Wings are glazed with a sriracha and tamarind sauce. Photo: Kate Williams\" width=\"1000\" height=\"664\" class=\"size-full wp-image-81295\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kin Khao’s Pretty Hot Wings are glazed with a sriracha and tamarind sauce. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Those chicken wings? As their name implies, they are indeed “pretty hot,” battered, deep fried, and slicked with a spicy and sour glaze, flush with the unmistakable sheen of Sriracha. The wings are served whole, wing tips and all. It makes for an attractive presentation, but a challenge when it comes to the actual \u003cem>eating\u003c/em> part. I simply could not find a way to get through a wing without popping a joint and splattering sauce across the table. Still, the wings themselves are generously meaty and finger-licking good. Don’t be afraid of them; just be sure to ask for extra napkins.\u003c/p>\n\u003cp>You will likely need to ask for extra napkins and anything else more than once, as the service is as hit-or-miss as the food. Techamuanvivit will likely pop by your table as a friendly gesture; it’s nice, but I wish the servers were as friendly and helpful as she.\u003c/p>\n\u003cp>Less successful than the wings was the kanah pad XO sauce—sautéed Chinese broccoli with that aforementioned shrimp and pork sauce. The sauce itself is appropriately potent, and the greens earthy, slightly bitter, and refreshing (especially after those wings), but the resulting dish lacks cohesion and brightness. A generous squeeze of lime or sprinkle of rice vinegar would work wonders.\u003c/p>\n\u003cfigure id=\"attachment_81293\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/broccoli-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/broccoli-3.jpg\" alt=\"The Chinese broccoli comes sautéed and dressed with sweet and salty XO sauce. Photo: Kate Williams\" width=\"1000\" height=\"662\" class=\"size-full wp-image-81293\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Chinese broccoli comes sautéed and dressed with sweet and salty XO sauce. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>The rabbit curry’s rich curry is a success in its subtlety. Quietly redolent of coconut, chiles, and lemongrass, it is a fine backdrop to gently braised rabbit and Thai eggplant. The leg meat served on the bone is tender, but the saddle verges on dry. Far more memorable are the rabbit meatballs, succulent and softly pink in the middle, with a mysterious sweetness that begs for another bite. I could only find a couple small pieces of eggplant buried beneath the rabbit; a few more bites of the vegetable would have been welcome.\u003c/p>\n\u003cp>Clearly Kin Khao still needs some time to come into its own. But Techamuanvivit has the right vision for the restaurant, and I’d be happy to keep on stopping by until it captures my excitement just like the fledgling chicken shack in Portland.\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://kinkhao.com/\">Kin Khao\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://goo.gl/CFbJ9R\">Map\u003c/a>\u003cbr>\n55 Cyril Magnin (entrance at the corner of Mason and Ellis)\u003cbr>\nSan Francisco, CA 94102\u003cbr>\n(415) 8362-7456\u003cbr>\nHours: Mon-Sun 5:30pm-11pm (dinner), 11pm-1am (late night menu)\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Facebook: \u003ca href=\"https://www.facebook.com/kinkhaoSF\">Kin Khao\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/KinKhao\">@KinKhao\u003c/a>\u003c/p>\n\n",
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"excerpt": "Kin Khao, the new Thai restaurant from blogger and award-winning jam-making Pim Techamuanvivit, opened to much excitement this winter. Can this funky, pad Thai- and peanut sauce-less joint live up to the hype? Kate Williams takes a look.\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_81291\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/rabbit-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/rabbit-3.jpg\" alt=\"Kin Khao’s green curry comes with braised rabbit, meatballs, and Thai eggplant. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-81291\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kin Khao’s green curry comes with braised rabbit, meatballs, and Thai eggplant. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>When it comes to Thai food, I’m pretty picky—or at least I have been for the last eight years or so. Back in 2005, I moved to Portland, Oregon to go to college. It was there that I discovered a chicken shack tucked away on a quiet stretch of SE Division Street. Perhaps \u003cem>chicken\u003c/em> is a misnomer; this tiny building was selling Thai-style grill-roasted game hens stuffed full of ginger and lemongrass alongside sticky rice and optional papaya salad. My friends and I would make our way over there in the late afternoons, carrying stacks of take-out containers filled to the brim with the golden poultry across the street to devour with our hands while sitting on the hood of the car.\u003c/p>\n\u003cp>Over the next few years, this humble outpost grew, taking over the house next door in order to prepare and serve myriad authentic Thai dishes, painstakingly recreated from his trips abroad by Andy Ricker. These days, Ricker’s restaurant, \u003ca href=\"http://www.pokpokpdx.com/\">Pok Pok\u003c/a>, and its subsequent siblings in Portland and New York, has changed the way many of us perceive Thai food. His cuisine is often mercilessly funky, spicy, and sweet; it demands that eaters embrace the unfamiliar and learn to adapt our perception of taste.\u003c/p>\n\u003cfigure id=\"attachment_81350\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/kin-khao-sign1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/kin-khao-sign1.jpg\" alt=\"Kin Khao is located on the ground floor of the Parc 55 Hotel in downtown San Francisco. Photo: Kate Williams\" width=\"1000\" height=\"582\" class=\"size-full wp-image-81350\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kin Khao is located on the ground floor of the Parc 55 Hotel in downtown San Francisco. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Given my history with this style of Thai food, I was undoubtedly excited to visit Kin Khao, the 2-month old brainchild of local \u003ca href=\"http://chezpim.com/\">blogger\u003c/a> and \u003ca href=\"http://shop.chezpim.com/\">jam-maker\u003c/a> \u003ca href=\"https://twitter.com/chezpim\">Pim Techamuanvivit\u003c/a> and former Manresa sous chef Michael Gaines. The restaurant, like Ricker’s, is an attempt to revamp our exposure to Thai dining; Techamuanvivit is, she explains on her website, “on a mission to liberate her beloved Thai cuisine from the tyranny of peanut sauce.” I think we should all get behind that plan.\u003c/p>\n\u003cp>Kin Khao is hidden in the \u003ca href=\"http://www.parc55hotel.com/\">Parc 55 Hotel\u003c/a> in Union Square. It is an odd place for a restaurant that seems geared toward a young, foodcentric crowd, but no matter—it’s super close to BART. Plus, once you’re inside the small, friendly dining room, it’s easy to forget that the building is surrounded by tourists.\u003c/p>\n\u003cfigure id=\"attachment_81294\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/tom-yum-cocktail.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/tom-yum-cocktail.jpg\" alt=\"The Tom Yum cocktail is an aromatic gin drink created by the Bon Vivants. Photo: Kate Williams\" width=\"500\" class=\"size-full wp-image-81294\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Tom Yum cocktail is an aromatic gin drink created by the Bon Vivants. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>The first thing to do once you’re in is to order a cocktail. Yes, Thai food often goes best with a cold beer. Yes, you will probably want one with your meal. But it’d be a shame to jump right to a lager when they’re serving a bevy of boozy libations created by the \u003ca href=\"http://www.bonvivants.com/\">Bon Vivants\u003c/a>. My pick was the Tom Yum (not the soup with the shrimp, the menu implores), a potent mix of gin and vermouth, accented with galangal, lemongrass, and floral kaffir lime ($12). Techamuanvivit says it’s the most popular drink in at the bar, and I can see why—aromatically complex yet easy-to-drink, it’s a perfect mix of the innovative and familiar.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Like most Thai menus in the city, Kin Khao’s menu is divided into small categories: appetizers, meat and fish dishes, a few curries and vegetables, and a short list of noodle and rice platters. But while the typical Thai menu is expansive and pages in length, Kin Khao’s is succinct and completely pad thai-less. Instead there are totally scratch-made curries, tamarind and fish sauce wings, and vegetables topped with a funky sauce of cured pork and dried shrimp.\u003c/p>\n\u003cp>I’m happy to order from such a small and exciting menu, but given its brevity, the dishes should be solid. They aren’t quite there yet.\u003c/p>\n\u003cfigure id=\"attachment_81295\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/wings-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/wings-2.jpg\" alt=\"Kin Khao’s Pretty Hot Wings are glazed with a sriracha and tamarind sauce. Photo: Kate Williams\" width=\"1000\" height=\"664\" class=\"size-full wp-image-81295\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kin Khao’s Pretty Hot Wings are glazed with a sriracha and tamarind sauce. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Those chicken wings? As their name implies, they are indeed “pretty hot,” battered, deep fried, and slicked with a spicy and sour glaze, flush with the unmistakable sheen of Sriracha. The wings are served whole, wing tips and all. It makes for an attractive presentation, but a challenge when it comes to the actual \u003cem>eating\u003c/em> part. I simply could not find a way to get through a wing without popping a joint and splattering sauce across the table. Still, the wings themselves are generously meaty and finger-licking good. Don’t be afraid of them; just be sure to ask for extra napkins.\u003c/p>\n\u003cp>You will likely need to ask for extra napkins and anything else more than once, as the service is as hit-or-miss as the food. Techamuanvivit will likely pop by your table as a friendly gesture; it’s nice, but I wish the servers were as friendly and helpful as she.\u003c/p>\n\u003cp>Less successful than the wings was the kanah pad XO sauce—sautéed Chinese broccoli with that aforementioned shrimp and pork sauce. The sauce itself is appropriately potent, and the greens earthy, slightly bitter, and refreshing (especially after those wings), but the resulting dish lacks cohesion and brightness. A generous squeeze of lime or sprinkle of rice vinegar would work wonders.\u003c/p>\n\u003cfigure id=\"attachment_81293\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/broccoli-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/broccoli-3.jpg\" alt=\"The Chinese broccoli comes sautéed and dressed with sweet and salty XO sauce. Photo: Kate Williams\" width=\"1000\" height=\"662\" class=\"size-full wp-image-81293\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Chinese broccoli comes sautéed and dressed with sweet and salty XO sauce. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>The rabbit curry’s rich curry is a success in its subtlety. Quietly redolent of coconut, chiles, and lemongrass, it is a fine backdrop to gently braised rabbit and Thai eggplant. The leg meat served on the bone is tender, but the saddle verges on dry. Far more memorable are the rabbit meatballs, succulent and softly pink in the middle, with a mysterious sweetness that begs for another bite. I could only find a couple small pieces of eggplant buried beneath the rabbit; a few more bites of the vegetable would have been welcome.\u003c/p>\n\u003cp>Clearly Kin Khao still needs some time to come into its own. But Techamuanvivit has the right vision for the restaurant, and I’d be happy to keep on stopping by until it captures my excitement just like the fledgling chicken shack in Portland.\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://kinkhao.com/\">Kin Khao\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://goo.gl/CFbJ9R\">Map\u003c/a>\u003cbr>\n55 Cyril Magnin (entrance at the corner of Mason and Ellis)\u003cbr>\nSan Francisco, CA 94102\u003cbr>\n(415) 8362-7456\u003cbr>\nHours: Mon-Sun 5:30pm-11pm (dinner), 11pm-1am (late night menu)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Facebook: \u003ca href=\"https://www.facebook.com/kinkhaoSF\">Kin Khao\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/KinKhao\">@KinKhao\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cfigure id=\"attachment_81311\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/kilovolt02.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/kilovolt02.jpg\" alt=\"Kilovolt Coffee\" width=\"1000\" height=\"561\" class=\"size-full wp-image-81311\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kilovolt Coffee's Ethan Ashley\u003c/figcaption>\u003c/figure>\n\u003cp>In the small triangular West Oakland neighborhood of Clawson which lies between Mandela Parkway and Adeline (also known as \"Dogtown\" by its residents, which includes me and my husband), the neo-soul food restaurant \u003ca href=\"http://brownsugarkitchen.com/\" target=\"_blank\">Brown Sugar Kitchen\u003c/a> is the lone notable eatery within walking distance from our home. While nearby Emeryville has a number of chain restaurants within its cluster of malls, there's not much else until you venture over to the Korean fusion cuisine spot \u003ca href=\"http://fuseboxoakland.com/\" target=\"_blank\">FuseBox\u003c/a> in the adjacent McClymonds area. But more places are slowly springing up, including the restaurant \u003ca href=\"http://www.eastbayexpress.com/oakland/a-sandwich-shop-grows-in-west-oakland/Content?oid=3868219\" target=\"_blank\">10th & Wood\u003c/a>; \u003ca href=\"http://www.kilovoltcoffee.com/\" target=\"_blank\">Kilovolt Coffee\u003c/a> is the latest welcome addition to West Oakland.\u003c/p>\n\u003cp>Co-owner Ethan Ashley founded his new venture through support from outside investors, several employees, and local residents. Necessity drove him to open the cafe in his Prescott neighborhood, a mile-long expanse that spans Mandela Parkway, the I-880 frontage road to the west and 7th Street in the south. When Ethan moved in from Berkeley in 2008, he realized, \"There is no coffee! Brown Sugar Kitchen is too busy and the pretty lady doesn't do to-go. I need coffee.\"\u003c/p>\n\u003cp>He loves his building as \"it's right between the Bay Bridge and BART on Mandela. I tracked down the building owner at the county records office and pitched them the idea. One thing led to another and a year and a half later, we are open for business.\" With a background in home remodeling, he personally transformed the former Cypress Steel space into minimalist new cafe.\u003c/p>\n\u003cp>[gallery link=\"file\" ids=\"81310,81317,81322\"]\u003c/p>\n\u003cp>Their name derives from the fact that Ethan, also a self-trained electrician, thinks \"electricity is the coolest and the best.\" He adds, \"The theme is evident in our space in a few details. Plus, it's kind of the theme of the neighborhood,\" referring to the aforementioned \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/12/01/fusebox-in-oakland-a-soon-to-open-korean-restaurant-featuring-hand-crafted-pickles/\" target=\"_blank\">Fusebox\u003c/a> that's located in this predominantly industrial area.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[gallery link=\"file\" ids=\"81314,81312,81320\"]\u003c/p>\n\u003cp>For now, Kilovolt brews up \u003ca href=\"https://www.sightglasscoffee.com/\" target=\"_blank\">Sightglass\u003c/a> (whom Ethan also received his barista training from), but they're looking to feature other coffees. (Perhaps they'll explore \u003ca href=\"http://www.scarletcityroasting.com/\" target=\"_blank\">Scarlet City Coffee Roasting's\u003c/a> offerings or try their hand at roasting their own with raw green beans from \u003ca href=\"http://www.sweetmarias.com/index.php\" target=\"_blank\">Sweet Maria's\u003c/a>, which are also both located in West Oakland.)\u003c/p>\n\u003cp>Their edibles come from a variety of local purveyors. Dessert pastries are prepared \u003ca href=\"http://bycpastries.com/\" target=\"_blank\">By C.\u003c/a>, fresh bagels arrive daily from \u003ca href=\"http://baronbaking.com/\" target=\"_blank\">Baron Baking\u003c/a>, and their pane de Altamura comes from Berkeley's \u003ca href=\"http://www.metropolisbaking.com/\" target=\"_blank\">Metropolis Baking Company\u003c/a>. \"Soon we will have salads and juices from \u003ca href=\"http://www.naturalchoicedistribution.com/\" target=\"_blank\">Natural Choice\u003c/a>, a local distributor located 4 blocks away,\" Ethan noted. \"We're still working to get a croissant/morning bun/muffin vendor. Also donuts, I want donuts!\"\u003c/p>\n\u003cp>[gallery link=\"file\" ids=\"81313,81315,81316,81318,81319,81321\"]\u003c/p>\n\u003cp>And be sure to check out their Geocities/Angelfire-inspired \u003ca href=\"http://www.kilovoltcoffee.com/\" target=\"_blank\">website\u003c/a> that was designed by Ethan's girlfriend. \"Everyone knows the internet achieved perfection in 1998,\" he says.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.kilovoltcoffee.com/\" target=\"_blank\">Kilovolt Coffee\u003c/a>\u003c/strong>\u003cbr>\n1829 Mandela Parkway @ 18th Street\u003cbr>\nOakland, CA 94608 [\u003ca href=\"https://goo.gl/maps/LA1W5\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 725-2822\u003cbr>\nHours: Mon. - Sun., 7AM-5PM\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Kilovolt/385307128235241\" target=\"_blank\">Kilovolt\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/kvcoffee\" target=\"_blank\">@kvcoffee\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For now, Kilovolt brews up \u003ca href=\"https://www.sightglasscoffee.com/\" target=\"_blank\">Sightglass\u003c/a> (whom Ethan also received his barista training from), but they're looking to feature other coffees. (Perhaps they'll explore \u003ca href=\"http://www.scarletcityroasting.com/\" target=\"_blank\">Scarlet City Coffee Roasting's\u003c/a> offerings or try their hand at roasting their own with raw green beans from \u003ca href=\"http://www.sweetmarias.com/index.php\" target=\"_blank\">Sweet Maria's\u003c/a>, which are also both located in West Oakland.)\u003c/p>\n\u003cp>Their edibles come from a variety of local purveyors. Dessert pastries are prepared \u003ca href=\"http://bycpastries.com/\" target=\"_blank\">By C.\u003c/a>, fresh bagels arrive daily from \u003ca href=\"http://baronbaking.com/\" target=\"_blank\">Baron Baking\u003c/a>, and their pane de Altamura comes from Berkeley's \u003ca href=\"http://www.metropolisbaking.com/\" target=\"_blank\">Metropolis Baking Company\u003c/a>. \"Soon we will have salads and juices from \u003ca href=\"http://www.naturalchoicedistribution.com/\" target=\"_blank\">Natural Choice\u003c/a>, a local distributor located 4 blocks away,\" Ethan noted. \"We're still working to get a croissant/morning bun/muffin vendor. Also donuts, I want donuts!\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And be sure to check out their Geocities/Angelfire-inspired \u003ca href=\"http://www.kilovoltcoffee.com/\" target=\"_blank\">website\u003c/a> that was designed by Ethan's girlfriend. \"Everyone knows the internet achieved perfection in 1998,\" he says.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.kilovoltcoffee.com/\" target=\"_blank\">Kilovolt Coffee\u003c/a>\u003c/strong>\u003cbr>\n1829 Mandela Parkway @ 18th Street\u003cbr>\nOakland, CA 94608 [\u003ca href=\"https://goo.gl/maps/LA1W5\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 725-2822\u003cbr>\nHours: Mon. - Sun., 7AM-5PM\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Kilovolt/385307128235241\" target=\"_blank\">Kilovolt\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/kvcoffee\" target=\"_blank\">@kvcoffee\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cfigure id=\"attachment_81075\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/cp905-group-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/cp905-group-1000.jpg\" alt=\"Guests and host Leslie Sbrocco tape the fifth episode of Season 9 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-81075\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests and host Leslie Sbrocco tape the fifth 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 5 airs this eve, Thursday May 1, 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\u003cul>\n\u003cstrong>The \u003ca href=\"http://blogs.kqed.org/checkplease/2014/05/01/maykadeh-the-little-chihuahua-pican-check-please-bay-area-reviews/\">fifth episode of Season 9\u003c/a> features these eateries:\u003c/strong>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/05/01/mykadeh-restaurant-info/\" target=\"_blank\">\u003cstrong>Maykadeh Restaurant\u003c/strong>\u003c/a> serves Persian cuisine in San Francisco's North Beach neighborhood.\u003c/li>\n\u003cfigure id=\"attachment_81120\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/filet-mignon1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/filet-mignon1000.jpg\" alt=\"Maykadeh Solanti - Skewered thin slices of filet mignon marinated in lime juice & onion plus one skewer of Koobideh\" width=\"1000\" height=\"559\" class=\"size-full wp-image-81120\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Maykadeh Solanti - Skewered thin slices of filet mignon marinated in lime juice & onion plus one skewer of Koobideh\u003c/figcaption>\u003c/figure>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/05/01/the-little-chihuahua-mexican-restaurant-info/\" target=\"_blank\">\u003cstrong>The Little Chihuahua\u003c/strong>\u003c/a> in San Francisco's Noe Valley serves Mexican food.\u003c/li>\n\u003cfigure id=\"attachment_81119\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/salmon-taco1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/salmon-taco1000.jpg\" alt=\"Salmon taco at The Little Chihuahua Mexican Restaurant\" width=\"1000\" height=\"562\" class=\"size-full wp-image-81119\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Salmon taco at The Little Chihuahua Mexican Restaurant\u003c/figcaption>\u003c/figure>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/05/01/pican-restaurant-info/\" target=\"_blank\">\u003cstrong>Picán\u003c/strong>\u003c/a>, in Uptown Oakland serves Contemporary Southern cuisine. \u003c/li>\n\u003cfigure id=\"attachment_81121\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/mac-n-cheese1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/mac-n-cheese1000.jpg\" alt=\"Smoked Gouda Mac 'n' Cheese at Picán\" width=\"1000\" height=\"558\" class=\"size-full wp-image-81121\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Smoked Gouda Mac 'n' Cheese at Picán\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/2014/05/01/new-zealand-wines-check-please-bay-area-wine-tips/\">New Zealand Wines\u003c/a>. \u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=PxPgtzmhork]\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Reviewed this week: Persian cuisine in San Francisco's North Beach, Mexican food in Noe Valley, Contemporary Southern fare in Uptown Oakland",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_81075\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/cp905-group-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/cp905-group-1000.jpg\" alt=\"Guests and host Leslie Sbrocco tape the fifth episode of Season 9 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-81075\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests and host Leslie Sbrocco tape the fifth 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 5 airs this eve, Thursday May 1, 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\u003cul>\n\u003cstrong>The \u003ca href=\"http://blogs.kqed.org/checkplease/2014/05/01/maykadeh-the-little-chihuahua-pican-check-please-bay-area-reviews/\">fifth episode of Season 9\u003c/a> features these eateries:\u003c/strong>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/05/01/mykadeh-restaurant-info/\" target=\"_blank\">\u003cstrong>Maykadeh Restaurant\u003c/strong>\u003c/a> serves Persian cuisine in San Francisco's North Beach neighborhood.\u003c/li>\n\u003cfigure id=\"attachment_81120\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/filet-mignon1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/filet-mignon1000.jpg\" alt=\"Maykadeh Solanti - Skewered thin slices of filet mignon marinated in lime juice & onion plus one skewer of Koobideh\" width=\"1000\" height=\"559\" class=\"size-full wp-image-81120\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Maykadeh Solanti - Skewered thin slices of filet mignon marinated in lime juice & onion plus one skewer of Koobideh\u003c/figcaption>\u003c/figure>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/05/01/the-little-chihuahua-mexican-restaurant-info/\" target=\"_blank\">\u003cstrong>The Little Chihuahua\u003c/strong>\u003c/a> in San Francisco's Noe Valley serves Mexican food.\u003c/li>\n\u003cfigure id=\"attachment_81119\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/salmon-taco1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/salmon-taco1000.jpg\" alt=\"Salmon taco at The Little Chihuahua Mexican Restaurant\" width=\"1000\" height=\"562\" class=\"size-full wp-image-81119\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Salmon taco at The Little Chihuahua Mexican Restaurant\u003c/figcaption>\u003c/figure>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/05/01/pican-restaurant-info/\" target=\"_blank\">\u003cstrong>Picán\u003c/strong>\u003c/a>, in Uptown Oakland serves Contemporary Southern cuisine. \u003c/li>\n\u003cfigure id=\"attachment_81121\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/mac-n-cheese1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/mac-n-cheese1000.jpg\" alt=\"Smoked Gouda Mac 'n' Cheese at Picán\" width=\"1000\" height=\"558\" class=\"size-full wp-image-81121\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Smoked Gouda Mac 'n' Cheese at Picán\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/2014/05/01/new-zealand-wines-check-please-bay-area-wine-tips/\">New Zealand Wines\u003c/a>. \u003c/p>\n\u003cp>\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/PxPgtzmhork'\n title='//www.youtube.com/embed/PxPgtzmhork'\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": "Proposition Chicken in Hayes Valley Slings Decent Fried Chicken, Excellent Coleslaw",
"title": "Proposition Chicken in Hayes Valley Slings Decent Fried Chicken, Excellent Coleslaw",
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"content": "\u003cfigure id=\"attachment_80864\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/entree-plate.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/entree-plate.jpg\" alt=\"The fried chicken entrée at Propositon Chicken comes with a buttermilk biscuit, spicy slaw, and ranch dressing. Photo: Kate Williams\" width=\"1000\" height=\"555\" class=\"size-full wp-image-80864\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The fried chicken entrée at Propositon Chicken comes with a buttermilk biscuit, spicy slaw, and ranch dressing. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>For a Southern expat, I know surprisingly little about fried chicken. I wasn’t raised on it—no one ever fried much of anything in my childhood kitchen. We’d eat take-out fried pieces from the Publix grocery store at picnics once or twice a year, max. After leaving home, I quickly attempted to cultivate the perception that I was enlightened in the art of fried poultry. Ten years later, I’m still learning—gladly. I’ve tried hot chicken, (real) Kentucky fried chicken, Korean chicken, and chicken and waffles. Give me a piece of dark meat dredged in batter and dropped in hot oil, and I’ll eat at least a piece or two. So it was inevitable that I would find myself visiting \u003ca href=\"http://www.propositionchicken.com/\" target=\"_blank\">Proposition Chicken\u003c/a>.\u003c/p>\n\u003cp>Ari Feingold opened Proposition Chicken last October in Hayes Valley. Feingold is also the owner of \u003ca href=\"http://strawsf.com/\">Straw\u003c/a>, the carnival-themed restaurant around the corner. I have zero interest in paying a premium for carnival food, so I was a bit hesitant to try out another restaurant run by a person who believes in the goodness of amusement park food. But the siren song of quick, easy, and thoughtfully made fried chicken was too strong for me to ignore.\u003c/p>\n\u003cp>I came in for lunch on a sunny weekday afternoon. Only a few other diners sat scattered throughout the long dinging area, but everyone seated seemed to be enjoying themselves. The restaurant is structured to work perfectly for office workers on their lunch break: order at the counter, grab a stool, and the food shows up quickly.\u003c/p>\n\u003cfigure id=\"attachment_80865\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/sign.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/sign.jpg\" alt=\"Proposition Chicken is located on a busy block of Market Street in between Octavia and Gough in Hayes Valley. Photo: Kate Williams\" width=\"1000\" height=\"625\" class=\"size-full wp-image-80865\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Proposition Chicken is located on a busy block of Market Street in between Octavia and Gough in Hayes Valley. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Proposition Chicken’s menu is short and straightforward. There are three types of chicken—fried, flipped (rotisserie), or fake (tofu). Each type of chicken is served on your choice of a slaw-topped Bakesale Betty-style sandwich ($10), a kale salad ($11), or on a platter as an entrée with coleslaw and a buttermilk biscuit ($12). There are sides and desserts ($2-7), too, but they simply distract from the main event. All of the chicken served is courtesy of Mary’s Free Range, and the kitchen makes everything else from scratch. They also provide gluten-free chicken should you need a wheat-free lunch. The restaurant is also currently in the application process to serve beer and wine; longer hours and happy hour specials will come along with the booze.\u003c/p>\n\u003cp>I, of course, ordered fried chicken, and was pleased when the counterperson asked if I preferred white or dark meat. Fried chicken breast is almost always inferior to the thigh or drumstick, and I had no intention of setting myself up for disappointment. While the sandwich or salad may have been a more practical lunch choice, I couldn’t resist the promise of a buttermilk biscuit, so I ponied up for the entrée choice.\u003c/p>\n\u003cfigure id=\"attachment_80863\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/chicken-closeup.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/chicken-closeup.jpg\" alt=\"An order of dark meat chicken comes with three small pieces: a wing, a thigh, and a drumstick. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-80863\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An order of dark meat chicken comes with three small pieces: a wing, a thigh, and a drumstick. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Twelve bucks turned out to be a little steep for the demure tray of food I received. The three pieces of chicken were \u003cem>tiny\u003c/em>, especially compared to the oversized biscuit tin of slaw. A small bowl of ranch dressing was a nice surprise, albeit an unnecessary one. (Who puts ranch on their fried chicken anyway?) The chicken itself was properly fried, juicy, and very well seasoned. I couldn’t taste the characteristic twang of the buttermilk brine advertised on the menu, but I didn’t miss it. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The haphazard breading on the chicken was a much bigger problem. One piece (the wing) was practically inundated with breading; it was more crunch than tender chicken. On the other hand, the drumstick was close to naked. Lacking any textural contrast, the piece was just greasy. The thigh was the Goldilocks piece—it had a distinctive but not overwhelming crust, flecked with pepper, and adorned with a multitude of crisp bubbles. \u003c/p>\n\u003cp>Neither flaky nor crumbly, the biscuit was simply average. Like the chicken, it lacked any discernible buttermilk flavor, but this flaw was not as troublesome as the serving temperature. The giant mound of butter sitting on top of the biscuit was tasty and full of sweet honey, but it sat there, immobile on the room temperature biscuit. Had the biscuit been piping hot, the butter would have melted into its warm layers, infusing the bread with its richness. \u003c/p>\n\u003cfigure id=\"attachment_80866\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/slaw-closeup.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/slaw-closeup.jpg\" alt=\"The spicy coleslaw was the highlight of the meal. Photo: Kate Williams\" width=\"1000\" height=\"641\" class=\"size-full wp-image-80866\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The spicy coleslaw was the highlight of the meal. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Far better was the slaw. In fact, the bright, spicy slaw even outshone the chicken. The slivers of cabbage and parsley were coated in \u003cem>just\u003c/em> enough creamy dressing to transform from crunchy garnish to crisp-tender salad. Its heat was present, lingering for a few moments after eating. I wanted to slather the salad over everything. Instead, I devoured the whole bowl within seconds, scraping out every last bit of dressing with stray bits of biscuit.\u003c/p>\n\u003cp>As the chicken cooled down and I took my last bites, I was reminded of that Publix fried chicken I ate as a kid—salty, a little bit greasy, and ultimately very satisfying. \u003c/p>\n\u003cp>Information:\u003cbr>\n\u003ca href=\"http://www.propositionchicken.com/\" target=\"_blank\">Proposition Chicken\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://goo.gl/ube6YM\">Map\u003c/a>\u003cbr>\n1750 Market Street\u003cbr>\nSan Francisco, CA 94102\u003cbr>\n(415) 864-2454\u003c/p>\n\u003cp>Hours:\u003cbr>\nMon-Sun 11am-9pm\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Facebook: \u003ca href=\"https://www.facebook.com/EatPropChicken\" target=\"_blank\">Proposition Chicken\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/EatPropChicken\" target=\"_blank\">@EatPropChicken\u003c/a>\u003c/p>\n\n",
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"excerpt": "As their name implies, Proposition Chicken in Hayes Valley focuses on one thing—chicken. While they offer rotisserie as well as fake (tofu) chicken, their fried pieces have garnered the most praise. How does it stack up to real-deal Southern chicken? Kate Williams takes a look.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_80864\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/entree-plate.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/entree-plate.jpg\" alt=\"The fried chicken entrée at Propositon Chicken comes with a buttermilk biscuit, spicy slaw, and ranch dressing. Photo: Kate Williams\" width=\"1000\" height=\"555\" class=\"size-full wp-image-80864\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The fried chicken entrée at Propositon Chicken comes with a buttermilk biscuit, spicy slaw, and ranch dressing. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>For a Southern expat, I know surprisingly little about fried chicken. I wasn’t raised on it—no one ever fried much of anything in my childhood kitchen. We’d eat take-out fried pieces from the Publix grocery store at picnics once or twice a year, max. After leaving home, I quickly attempted to cultivate the perception that I was enlightened in the art of fried poultry. Ten years later, I’m still learning—gladly. I’ve tried hot chicken, (real) Kentucky fried chicken, Korean chicken, and chicken and waffles. Give me a piece of dark meat dredged in batter and dropped in hot oil, and I’ll eat at least a piece or two. So it was inevitable that I would find myself visiting \u003ca href=\"http://www.propositionchicken.com/\" target=\"_blank\">Proposition Chicken\u003c/a>.\u003c/p>\n\u003cp>Ari Feingold opened Proposition Chicken last October in Hayes Valley. Feingold is also the owner of \u003ca href=\"http://strawsf.com/\">Straw\u003c/a>, the carnival-themed restaurant around the corner. I have zero interest in paying a premium for carnival food, so I was a bit hesitant to try out another restaurant run by a person who believes in the goodness of amusement park food. But the siren song of quick, easy, and thoughtfully made fried chicken was too strong for me to ignore.\u003c/p>\n\u003cp>I came in for lunch on a sunny weekday afternoon. Only a few other diners sat scattered throughout the long dinging area, but everyone seated seemed to be enjoying themselves. The restaurant is structured to work perfectly for office workers on their lunch break: order at the counter, grab a stool, and the food shows up quickly.\u003c/p>\n\u003cfigure id=\"attachment_80865\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/sign.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/sign.jpg\" alt=\"Proposition Chicken is located on a busy block of Market Street in between Octavia and Gough in Hayes Valley. Photo: Kate Williams\" width=\"1000\" height=\"625\" class=\"size-full wp-image-80865\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Proposition Chicken is located on a busy block of Market Street in between Octavia and Gough in Hayes Valley. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Proposition Chicken’s menu is short and straightforward. There are three types of chicken—fried, flipped (rotisserie), or fake (tofu). Each type of chicken is served on your choice of a slaw-topped Bakesale Betty-style sandwich ($10), a kale salad ($11), or on a platter as an entrée with coleslaw and a buttermilk biscuit ($12). There are sides and desserts ($2-7), too, but they simply distract from the main event. All of the chicken served is courtesy of Mary’s Free Range, and the kitchen makes everything else from scratch. They also provide gluten-free chicken should you need a wheat-free lunch. The restaurant is also currently in the application process to serve beer and wine; longer hours and happy hour specials will come along with the booze.\u003c/p>\n\u003cp>I, of course, ordered fried chicken, and was pleased when the counterperson asked if I preferred white or dark meat. Fried chicken breast is almost always inferior to the thigh or drumstick, and I had no intention of setting myself up for disappointment. While the sandwich or salad may have been a more practical lunch choice, I couldn’t resist the promise of a buttermilk biscuit, so I ponied up for the entrée choice.\u003c/p>\n\u003cfigure id=\"attachment_80863\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/chicken-closeup.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/chicken-closeup.jpg\" alt=\"An order of dark meat chicken comes with three small pieces: a wing, a thigh, and a drumstick. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-80863\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An order of dark meat chicken comes with three small pieces: a wing, a thigh, and a drumstick. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Twelve bucks turned out to be a little steep for the demure tray of food I received. The three pieces of chicken were \u003cem>tiny\u003c/em>, especially compared to the oversized biscuit tin of slaw. A small bowl of ranch dressing was a nice surprise, albeit an unnecessary one. (Who puts ranch on their fried chicken anyway?) The chicken itself was properly fried, juicy, and very well seasoned. I couldn’t taste the characteristic twang of the buttermilk brine advertised on the menu, but I didn’t miss it. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The haphazard breading on the chicken was a much bigger problem. One piece (the wing) was practically inundated with breading; it was more crunch than tender chicken. On the other hand, the drumstick was close to naked. Lacking any textural contrast, the piece was just greasy. The thigh was the Goldilocks piece—it had a distinctive but not overwhelming crust, flecked with pepper, and adorned with a multitude of crisp bubbles. \u003c/p>\n\u003cp>Neither flaky nor crumbly, the biscuit was simply average. Like the chicken, it lacked any discernible buttermilk flavor, but this flaw was not as troublesome as the serving temperature. The giant mound of butter sitting on top of the biscuit was tasty and full of sweet honey, but it sat there, immobile on the room temperature biscuit. Had the biscuit been piping hot, the butter would have melted into its warm layers, infusing the bread with its richness. \u003c/p>\n\u003cfigure id=\"attachment_80866\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/slaw-closeup.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/slaw-closeup.jpg\" alt=\"The spicy coleslaw was the highlight of the meal. Photo: Kate Williams\" width=\"1000\" height=\"641\" class=\"size-full wp-image-80866\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The spicy coleslaw was the highlight of the meal. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Far better was the slaw. In fact, the bright, spicy slaw even outshone the chicken. The slivers of cabbage and parsley were coated in \u003cem>just\u003c/em> enough creamy dressing to transform from crunchy garnish to crisp-tender salad. Its heat was present, lingering for a few moments after eating. I wanted to slather the salad over everything. Instead, I devoured the whole bowl within seconds, scraping out every last bit of dressing with stray bits of biscuit.\u003c/p>\n\u003cp>As the chicken cooled down and I took my last bites, I was reminded of that Publix fried chicken I ate as a kid—salty, a little bit greasy, and ultimately very satisfying. \u003c/p>\n\u003cp>Information:\u003cbr>\n\u003ca href=\"http://www.propositionchicken.com/\" target=\"_blank\">Proposition Chicken\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://goo.gl/ube6YM\">Map\u003c/a>\u003cbr>\n1750 Market Street\u003cbr>\nSan Francisco, CA 94102\u003cbr>\n(415) 864-2454\u003c/p>\n\u003cp>Hours:\u003cbr>\nMon-Sun 11am-9pm\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Facebook: \u003ca href=\"https://www.facebook.com/EatPropChicken\" target=\"_blank\">Proposition Chicken\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/EatPropChicken\" target=\"_blank\">@EatPropChicken\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Watch Check, Please! Bay Area review Paulie's Pickling, Zut! On Fourth, Marin Sun Farms",
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"content": "\u003cfigure id=\"attachment_80761\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/cp904group-1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/cp904group-1000a.jpg\" alt=\"Guests and host Leslie Sbrocco tape the fourth episode of Season 9 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-80761\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests and host Leslie Sbrocco tape the fourth 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 4 airs this eve, Thursday April 24, 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\u003cul>\n\u003cstrong>The \u003ca href=\"http://blogs.kqed.org/checkplease/2014/04/24/paulies-pickling-zut-on-fourth-marin-sun-farms-check-please-bay-area-reviews/\">fourth episode of Season 9\u003c/a> features these eateries:\u003c/strong>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/04/24/paulies-pickling-restaurant-info/\" target=\"_blank\">\u003cstrong>Paulie's Pickling\u003c/strong>\u003c/a> in San Francisco's Bernal Heights is a Cali-Jewish Deli specializing in pickled items.\u003c/li>\n\u003cfigure id=\"attachment_80764\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/paulies-pickling1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/paulies-pickling1000.jpg\" alt=\"Paulie's Pickling Braised Brisket Sandwich - grilled coleslaw, Russian dressing, sliced sourdough bread\" width=\"1000\" height=\"559\" class=\"size-full wp-image-80764\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Paulie's Pickling Braised Brisket Sandwich - grilled coleslaw, Russian dressing, sliced sourdough bread\u003c/figcaption>\u003c/figure>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/04/24/zut-on-fourth-restaurant-info/\" target=\"_blank\">\u003cstrong>Zut! On Fourth\u003c/strong>\u003c/a> in Berkeley, serves New American and Mediterranean cuisine.\u003c/li>\n\u003cfigure id=\"attachment_80765\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/zut-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/zut-1000.jpg\" alt=\"Zut! On Fourth's Sweet Pepper Pizza with gypsy, Jimmy Nardello peppers, goat cheese and onions\" width=\"1000\" height=\"556\" class=\"size-full wp-image-80765\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Zut! On Fourth's Sweet Pepper Pizza with gypsy, Jimmy Nardello peppers, goat cheese and onions\u003c/figcaption>\u003c/figure>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/04/24/marin-sun-farms-butcher-shop-restaurant-info/\" target=\"_blank\">\u003cstrong>Marin Sun Farms Butcher Shop & Restaurant\u003c/strong>\u003c/a>, in Point Reyes Station is an American Burger and Steakhouse as well as a butcher shop. \u003c/li>\n\u003cfigure id=\"attachment_80763\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/marin-sun-farms1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/marin-sun-farms1000a.jpg\" alt=\"Beef Burger (filet and strip steak combo) with Marin Sun Farms bacon and cave-aged gruyere with side salad dressed with Champagne vinaigrette\" width=\"1000\" height=\"558\" class=\"size-full wp-image-80763\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beef Burger (filet and strip steak combo) with Marin Sun Farms bacon and cave-aged gruyere with side salad dressed with Champagne vinaigrette\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/2014/04/24/south-african-wines-check-please-bay-area-wine-tips/\">South African Wines\u003c/a>. \u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=Z_KJoW4bbSg]\n\u003c/p>\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_80761\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/cp904group-1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/cp904group-1000a.jpg\" alt=\"Guests and host Leslie Sbrocco tape the fourth episode of Season 9 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-80761\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests and host Leslie Sbrocco tape the fourth 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 4 airs this eve, Thursday April 24, 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\u003cul>\n\u003cstrong>The \u003ca href=\"http://blogs.kqed.org/checkplease/2014/04/24/paulies-pickling-zut-on-fourth-marin-sun-farms-check-please-bay-area-reviews/\">fourth episode of Season 9\u003c/a> features these eateries:\u003c/strong>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/04/24/paulies-pickling-restaurant-info/\" target=\"_blank\">\u003cstrong>Paulie's Pickling\u003c/strong>\u003c/a> in San Francisco's Bernal Heights is a Cali-Jewish Deli specializing in pickled items.\u003c/li>\n\u003cfigure id=\"attachment_80764\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/paulies-pickling1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/paulies-pickling1000.jpg\" alt=\"Paulie's Pickling Braised Brisket Sandwich - grilled coleslaw, Russian dressing, sliced sourdough bread\" width=\"1000\" height=\"559\" class=\"size-full wp-image-80764\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Paulie's Pickling Braised Brisket Sandwich - grilled coleslaw, Russian dressing, sliced sourdough bread\u003c/figcaption>\u003c/figure>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/04/24/zut-on-fourth-restaurant-info/\" target=\"_blank\">\u003cstrong>Zut! On Fourth\u003c/strong>\u003c/a> in Berkeley, serves New American and Mediterranean cuisine.\u003c/li>\n\u003cfigure id=\"attachment_80765\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/zut-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/zut-1000.jpg\" alt=\"Zut! On Fourth's Sweet Pepper Pizza with gypsy, Jimmy Nardello peppers, goat cheese and onions\" width=\"1000\" height=\"556\" class=\"size-full wp-image-80765\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Zut! On Fourth's Sweet Pepper Pizza with gypsy, Jimmy Nardello peppers, goat cheese and onions\u003c/figcaption>\u003c/figure>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/04/24/marin-sun-farms-butcher-shop-restaurant-info/\" target=\"_blank\">\u003cstrong>Marin Sun Farms Butcher Shop & Restaurant\u003c/strong>\u003c/a>, in Point Reyes Station is an American Burger and Steakhouse as well as a butcher shop. \u003c/li>\n\u003cfigure id=\"attachment_80763\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/marin-sun-farms1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/marin-sun-farms1000a.jpg\" alt=\"Beef Burger (filet and strip steak combo) with Marin Sun Farms bacon and cave-aged gruyere with side salad dressed with Champagne vinaigrette\" width=\"1000\" height=\"558\" class=\"size-full wp-image-80763\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beef Burger (filet and strip steak combo) with Marin Sun Farms bacon and cave-aged gruyere with side salad dressed with Champagne vinaigrette\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/2014/04/24/south-african-wines-check-please-bay-area-wine-tips/\">South African Wines\u003c/a>. \u003c/p>\n\u003cp>\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/Z_KJoW4bbSg'\n title='//www.youtube.com/embed/Z_KJoW4bbSg'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\n\u003c/p>\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cfigure id=\"attachment_80524\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/suekitchen04.jpg\">\u003cimg class=\"size-full wp-image-80524\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/suekitchen04.jpg\" alt=\"Kao soy (spicy pork noodle soup)\" width=\"1000\" height=\"561\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kao soy (spicy pork noodle soup) from Sue's Kitchen in El Sobrante.\u003c/figcaption>\u003c/figure>\n\u003cp>East Oakland's \u003ca href=\"http://en.wikipedia.org/wiki/Laos\" target=\"_blank\" rel=\"noopener\">Lao\u003c/a> cuisine is a popular topic at Bay Area Bites, as we've featured coverage from \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/10/27/lao-food-in-east-oakland/\" target=\"_blank\" rel=\"noopener\">Andrew Simmons\u003c/a> in a previous post that included reviews of local favorites \u003ca href=\"http://www.yelp.com/biz/champa-garden-oakland\" target=\"_blank\" rel=\"noopener\">Champa Garden\u003c/a>, \u003ca href=\"http://www.vientianecafe.com/\" target=\"_blank\" rel=\"noopener\">Vientian Cafe\u003c/a> and Green Papaya Deli (now closed.) \u003ca href=\"http://blogs.kqed.org/checkplease/2013/04/24/souk-savanh-restaurant-info/\" target=\"_blank\" rel=\"noopener\">Souk Savanh\u003c/a>'s been highlighted on \u003ca href=\"http://blogs.kqed.org/checkplease/\" target=\"_blank\" rel=\"noopener\">Check, Please!\u003c/a>, and fellow BAB blogger \u003ca href=\"http://ww2.kqed.org/bayareabites/author/rachael-myrow/\" target=\"_blank\" rel=\"noopener\">Rachel Myrow\u003c/a> wrote an excellent article on the \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/05/24/a-taste-of-laos-in-east-oakland/\" target=\"_blank\" rel=\"noopener\">Lao refugee community that settled in East Oakland\u003c/a> over 20 years ago. This roundup focuses on other fine Lao restaurants located throughout Oakland, San Pablo, El Sobrante and Albany; let us know your favorites in the comments.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" size=\"full\" ids=\"80521,80522,80530,80525,80526,80527,80528\"]\u003c/p>\n\u003cp>While El Sobrante might not be the first destination that comes to mind for Lao food, it's worth making the trip to visit Sue's Kitchen. Hidden away in a tiny strip mall on a hill, this restaurant has a short but dazzling menu of Lao and Thai dishes. One fantastic appetizer is their \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Nam_khao\" target=\"_blank\" rel=\"noopener\">nam kao\u003c/a>,\u003c/em> a large platter of crispy rice salad that's stir-fried with \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Som_moo\" target=\"_blank\" rel=\"noopener\">som moo\u003c/a>\u003c/em>, or sour fermented pork sausage. Wrap the rice in lettuce with fresh herbs, but be careful to leave some room for your entree as these tasty bundles could be a whole meal all by themselves. \u003cem>Kao piak\u003c/em>, a big bowl of chicken soup brimming with homemade rice/tapioca noodles and fried garlic is perfect if you're nursing a cold or in the mood for Southeast Asian comfort food. Unless you're starving, get the medium size; it's a generous portion large enough for two. Another standard Lao noodle soup is \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Khao_soi\" target=\"_blank\" rel=\"noopener\">kao soy\u003c/a>\u003c/em>;\u003cem> \u003c/em>wide,\u003cem> \u003c/em>flat rice noodles swim in a chicken broth topped with spicy minced pork and meatballs. Be sure to see what's on their list of specials as well. The green seafood curry is wonderfully prepared -- and not too cloyingly sweet -- with fresh shrimp, salmon, eggplant, asparagus and a side of jasmine rice.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/sues-kitchen-el-sobrante\" target=\"_blank\" rel=\"noopener\">Sue’s Kitchen\u003c/a>\u003c/strong>\u003cbr>\n448 Valley View Rd. [\u003ca href=\"https://goo.gl/maps/fRDEf\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nEl Sobrante, CA 94803\u003cbr>\nPh: (510) 222-2312\u003cbr>\nHours: Tue-Sat 11am-3pm, 5-9pm; Closed Sun-Mon\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/SuesKitchenElSobrante\" target=\"_blank\" rel=\"noopener\">Sue's Kitchen\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" size=\"full\" ids=\"80624,80625,80626,80627,80629,80628,80630\"]\u003c/p>\n\u003cp>Spiciness is the prevalent taste at Rose Garden Restaurant, located at another nondescript strip mall in nearby San Pablo. Many of the Lao dishes -- listed under a special section of their menu -- are prepared at least medium spicy if you don't specify otherwise, so get ready to fan the sweat off your brow during dinner (and order a basket of sticky rice to help cool your palate.) A ground meat salad, like \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Larb\" target=\"_blank\" rel=\"noopener\">larb kai\u003c/a>\u003c/em> made with chicken, is a staple of Lao cuisine. It's got plenty of heat, so take some sips of ice water before moving onto \u003cem>neau nam tok\u003c/em>, or the grilled steak salad served with a fiery chili dressing. The juicy slices of \u003ca href=\"http://en.wikipedia.org/wiki/Lao_sausage\" target=\"_blank\" rel=\"noopener\">xay kok\u003c/a>, or Lao pork sausage, is bursting with a variety of flavors from lemongrass to shallots. To cap off your fiery meal, try the catfish stew that's thick with Thai eggplant and chilies.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://sendnoy.wix.com/rosegarden\" target=\"_blank\" rel=\"noopener\">Rose Garden Thai Cuisine\u003c/a>\u003c/strong>\u003cbr>\n1811 23rd St. [\u003ca href=\"https://goo.gl/maps/1r2g5\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nSan Pablo, CA\u003cbr>\nPh: (510) 215-6352\u003cbr>\nHours: Mon-Sat from 11am-8pm\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" size=\"full\" ids=\"80781,80782,80780,80783,80784,80785,80786,80787,80788\"]\u003c/p>\n\u003cp>Just south of Rose Garden Restaurant on the bustling 23rd Street corridor of Mexican taquerias and businesses is another outstanding Lao eatery named after \u003ca href=\"http://en.wikipedia.org/wiki/Pha_That_Luang\" target=\"_blank\" rel=\"noopener\">a prominent temple\u003c/a> in Vientiane, the capital city of Laos. Formerly a grocery store, That Luang Kitchen's menu proudly announces that the demand for their popular papaya salad and other prepared food allowed them to gradually transform their space into a restaurant. You'll often find quail dishes on Lao menus, and they offer up a crispy fried quail appetizer with sweet and sour sauce. Their platter of \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Som_moo\" target=\"_blank\" rel=\"noopener\">nam\u003c/a>\u003c/em> is a mild, gelatinous pork sausage, often included in other dishes (like the aforementioned crispy rice salad from Sue's Kitchen). Be sure to try their red curry with your choice of chicken or fish and Thai eggplant, bamboo shoots, basil and coconut milk. It's light and fragrant, reminiscent of fresh curries you'd find sold by street vendors in Thailand or Laos; soak it up with bites of sticky rice. Another scrumptious entree is the \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Amok_(dish)\" target=\"_blank\" rel=\"noopener\">mok pla\u003c/a>\u003c/em>, catfish steamed in a banana leaf with dill, fish sauce, lime leaves, coconut cream and a side of chili sauce.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/that-luang-kitchen-lao-cuisine-san-pablo\" target=\"_blank\" rel=\"noopener\">\u003cstrong>That Luang Kitchen Lao Cuisine\u003c/strong>\u003c/a>\u003cbr>\n1614 23rd St. [\u003ca href=\"https://goo.gl/maps/HwYAs\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nSan Pablo, CA 94806\u003cbr>\nPh: (510) 232-6265\u003cbr>\nHours: Tue-Sun 11am-7pm, closed Mondays\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" size=\"full\" ids=\"80261,80262,80263,80264,80265,80266,80267\"]\u003c/p>\n\u003cp>Located on a busy stretch of International Boulevard bordering Fruitvale, Sticky Rice Cafe serves up delicious Lao, Thai and \u003ca href=\"http://en.wikipedia.org/wiki/Isan\" target=\"_blank\" rel=\"noopener\">Esarn\u003c/a> cuisine in its cozy, bungalow-like restaurant. You'll find plenty of classic items on their menu: succulent pork Lao sausage with a sweet \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Nam_chim\" target=\"_blank\" rel=\"noopener\">nam chim kai\u003c/a>\u003c/em> dipping sauce; \u003cem>larb ped\u003c/em>, a chopped duck breast salad with kaffir leaves and other fresh herbs, chilies and ground rice; and hangover \u003ca href=\"http://en.wikipedia.org/wiki/Shahe_fen\" target=\"_blank\" rel=\"noopener\">ho fun\u003c/a> noodles sautéed with shrimp, basil, bok choy, an assortment of other vegetables and chili paste -- a humorous sidekick to the popular Southeast Asian entree \u003ca href=\"http://en.wikipedia.org/wiki/Drunken_noodles\" target=\"_blank\" rel=\"noopener\">drunken noodles\u003c/a>. And of course they offer their namesake dish, a mini bamboo basket of \u003ca href=\"http://en.wikipedia.org/wiki/Sticky_rice\" target=\"_blank\" rel=\"noopener\">sticky rice\u003c/a>. As an added bonus, a complimentary bowl of vegetable soup and \u003ca href=\"http://en.wikipedia.org/wiki/Thai_tea\" target=\"_blank\" rel=\"noopener\">Thai iced tea\u003c/a> sans condensed milk is included with your meal. They'll make any dish as spicy as you like upon request, and there's extra condiments on the table if you want to turn up the heat with pickled chilies, peppers or \u003ca href=\"http://en.wikipedia.org/wiki/Sriracha_sauce\" target=\"_blank\" rel=\"noopener\">Sriracha sauce\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/sticky-rice-cafe-oakland\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Sticky Rice Cafe\u003c/strong>\u003c/a>\u003cbr>\n2810 International Blvd. [\u003ca href=\"https://goo.gl/maps/TdGrM\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nOakland, CA 94601\u003cbr>\nPh:(510) 536-4605\u003cbr>\nHours: Everyday 11am-10pm\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" size=\"full\" ids=\"80328,80329,80330,80331,80332,80334,80335\"]\u003c/p>\n\u003cp>Take a stroll down Solano Avenue and you'll find a wealth of fine establishments to choose from, including the intimate quarters of Lao Thai Kitchen. While it no longer seems to serve soul food -- previous reviews have noted barbecued ribs, black-eyed peas and other Southern favorites on the menu -- it now focuses on a wide array of Thai and Lao dishes. Two fried appetizers that you dip into \u003cem>nam chim kai\u003c/em> are \u003cem>sien savahn\u003c/em>, a deep-fried beef jerky flecked with sesame seeds and \u003cem>muk tod\u003c/em>, or fried calamari. Follow that up with a Lao-style shredded green papaya salad tossed with green beans, julienned carrots, slices of \u003ca href=\"http://en.wikipedia.org/wiki/Lao_eggplant\" target=\"_blank\" rel=\"noopener\">raw green Lao eggplant\u003c/a>, garlic, tomatoes, lemon dressing and a pungent homemade fish sauce. \u003cem>Talay yao\u003c/em> is a hearty sautéed entree featuring shrimp, scallops, jalapeños and eggplant in a rich gravy flavored with garam masala curry. And one outstanding item from the chef's specials are grilled eggplants stuffed with a mix of ground chicken, shrimp, mushrooms and peppers, then topped with a tangy tamarind sauce.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.themenupage.com/laothai/\" target=\"_blank\" rel=\"noopener\">Lao-Thai Kitchen\u003c/a>\u003cbr>\n\u003c/strong>1406 Solano Ave. [\u003ca href=\"https://goo.gl/maps/SbFY3\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nAlbany, CA 94706\u003cbr>\nPh: (510) 559-3276\u003cbr>\nHours: Mon-Fri 11am-3pm, 5-9:30pm; Sat-Sun 5-9:30pm\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\n",
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"excerpt": "A popular topic at Bay Area Bites, East Oakland's Lao cuisine has been featured in previous coverage. This roundup focuses on other fine Lao restaurants located throughout Oakland, San Pablo, El Sobrante and Albany.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_80524\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/suekitchen04.jpg\">\u003cimg class=\"size-full wp-image-80524\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/suekitchen04.jpg\" alt=\"Kao soy (spicy pork noodle soup)\" width=\"1000\" height=\"561\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kao soy (spicy pork noodle soup) from Sue's Kitchen in El Sobrante.\u003c/figcaption>\u003c/figure>\n\u003cp>East Oakland's \u003ca href=\"http://en.wikipedia.org/wiki/Laos\" target=\"_blank\" rel=\"noopener\">Lao\u003c/a> cuisine is a popular topic at Bay Area Bites, as we've featured coverage from \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/10/27/lao-food-in-east-oakland/\" target=\"_blank\" rel=\"noopener\">Andrew Simmons\u003c/a> in a previous post that included reviews of local favorites \u003ca href=\"http://www.yelp.com/biz/champa-garden-oakland\" target=\"_blank\" rel=\"noopener\">Champa Garden\u003c/a>, \u003ca href=\"http://www.vientianecafe.com/\" target=\"_blank\" rel=\"noopener\">Vientian Cafe\u003c/a> and Green Papaya Deli (now closed.) \u003ca href=\"http://blogs.kqed.org/checkplease/2013/04/24/souk-savanh-restaurant-info/\" target=\"_blank\" rel=\"noopener\">Souk Savanh\u003c/a>'s been highlighted on \u003ca href=\"http://blogs.kqed.org/checkplease/\" target=\"_blank\" rel=\"noopener\">Check, Please!\u003c/a>, and fellow BAB blogger \u003ca href=\"http://ww2.kqed.org/bayareabites/author/rachael-myrow/\" target=\"_blank\" rel=\"noopener\">Rachel Myrow\u003c/a> wrote an excellent article on the \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/05/24/a-taste-of-laos-in-east-oakland/\" target=\"_blank\" rel=\"noopener\">Lao refugee community that settled in East Oakland\u003c/a> over 20 years ago. This roundup focuses on other fine Lao restaurants located throughout Oakland, San Pablo, El Sobrante and Albany; 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>While El Sobrante might not be the first destination that comes to mind for Lao food, it's worth making the trip to visit Sue's Kitchen. Hidden away in a tiny strip mall on a hill, this restaurant has a short but dazzling menu of Lao and Thai dishes. One fantastic appetizer is their \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Nam_khao\" target=\"_blank\" rel=\"noopener\">nam kao\u003c/a>,\u003c/em> a large platter of crispy rice salad that's stir-fried with \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Som_moo\" target=\"_blank\" rel=\"noopener\">som moo\u003c/a>\u003c/em>, or sour fermented pork sausage. Wrap the rice in lettuce with fresh herbs, but be careful to leave some room for your entree as these tasty bundles could be a whole meal all by themselves. \u003cem>Kao piak\u003c/em>, a big bowl of chicken soup brimming with homemade rice/tapioca noodles and fried garlic is perfect if you're nursing a cold or in the mood for Southeast Asian comfort food. Unless you're starving, get the medium size; it's a generous portion large enough for two. Another standard Lao noodle soup is \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Khao_soi\" target=\"_blank\" rel=\"noopener\">kao soy\u003c/a>\u003c/em>;\u003cem> \u003c/em>wide,\u003cem> \u003c/em>flat rice noodles swim in a chicken broth topped with spicy minced pork and meatballs. Be sure to see what's on their list of specials as well. The green seafood curry is wonderfully prepared -- and not too cloyingly sweet -- with fresh shrimp, salmon, eggplant, asparagus and a side of jasmine rice.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/sues-kitchen-el-sobrante\" target=\"_blank\" rel=\"noopener\">Sue’s Kitchen\u003c/a>\u003c/strong>\u003cbr>\n448 Valley View Rd. [\u003ca href=\"https://goo.gl/maps/fRDEf\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nEl Sobrante, CA 94803\u003cbr>\nPh: (510) 222-2312\u003cbr>\nHours: Tue-Sat 11am-3pm, 5-9pm; Closed Sun-Mon\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/SuesKitchenElSobrante\" target=\"_blank\" rel=\"noopener\">Sue's Kitchen\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>Spiciness is the prevalent taste at Rose Garden Restaurant, located at another nondescript strip mall in nearby San Pablo. Many of the Lao dishes -- listed under a special section of their menu -- are prepared at least medium spicy if you don't specify otherwise, so get ready to fan the sweat off your brow during dinner (and order a basket of sticky rice to help cool your palate.) A ground meat salad, like \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Larb\" target=\"_blank\" rel=\"noopener\">larb kai\u003c/a>\u003c/em> made with chicken, is a staple of Lao cuisine. It's got plenty of heat, so take some sips of ice water before moving onto \u003cem>neau nam tok\u003c/em>, or the grilled steak salad served with a fiery chili dressing. The juicy slices of \u003ca href=\"http://en.wikipedia.org/wiki/Lao_sausage\" target=\"_blank\" rel=\"noopener\">xay kok\u003c/a>, or Lao pork sausage, is bursting with a variety of flavors from lemongrass to shallots. To cap off your fiery meal, try the catfish stew that's thick with Thai eggplant and chilies.\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://sendnoy.wix.com/rosegarden\" target=\"_blank\" rel=\"noopener\">Rose Garden Thai Cuisine\u003c/a>\u003c/strong>\u003cbr>\n1811 23rd St. [\u003ca href=\"https://goo.gl/maps/1r2g5\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nSan Pablo, CA\u003cbr>\nPh: (510) 215-6352\u003cbr>\nHours: Mon-Sat from 11am-8pm\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Just south of Rose Garden Restaurant on the bustling 23rd Street corridor of Mexican taquerias and businesses is another outstanding Lao eatery named after \u003ca href=\"http://en.wikipedia.org/wiki/Pha_That_Luang\" target=\"_blank\" rel=\"noopener\">a prominent temple\u003c/a> in Vientiane, the capital city of Laos. Formerly a grocery store, That Luang Kitchen's menu proudly announces that the demand for their popular papaya salad and other prepared food allowed them to gradually transform their space into a restaurant. You'll often find quail dishes on Lao menus, and they offer up a crispy fried quail appetizer with sweet and sour sauce. Their platter of \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Som_moo\" target=\"_blank\" rel=\"noopener\">nam\u003c/a>\u003c/em> is a mild, gelatinous pork sausage, often included in other dishes (like the aforementioned crispy rice salad from Sue's Kitchen). Be sure to try their red curry with your choice of chicken or fish and Thai eggplant, bamboo shoots, basil and coconut milk. It's light and fragrant, reminiscent of fresh curries you'd find sold by street vendors in Thailand or Laos; soak it up with bites of sticky rice. Another scrumptious entree is the \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Amok_(dish)\" target=\"_blank\" rel=\"noopener\">mok pla\u003c/a>\u003c/em>, catfish steamed in a banana leaf with dill, fish sauce, lime leaves, coconut cream and a side of chili sauce.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/that-luang-kitchen-lao-cuisine-san-pablo\" target=\"_blank\" rel=\"noopener\">\u003cstrong>That Luang Kitchen Lao Cuisine\u003c/strong>\u003c/a>\u003cbr>\n1614 23rd St. [\u003ca href=\"https://goo.gl/maps/HwYAs\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nSan Pablo, CA 94806\u003cbr>\nPh: (510) 232-6265\u003cbr>\nHours: Tue-Sun 11am-7pm, closed Mondays\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Located on a busy stretch of International Boulevard bordering Fruitvale, Sticky Rice Cafe serves up delicious Lao, Thai and \u003ca href=\"http://en.wikipedia.org/wiki/Isan\" target=\"_blank\" rel=\"noopener\">Esarn\u003c/a> cuisine in its cozy, bungalow-like restaurant. You'll find plenty of classic items on their menu: succulent pork Lao sausage with a sweet \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Nam_chim\" target=\"_blank\" rel=\"noopener\">nam chim kai\u003c/a>\u003c/em> dipping sauce; \u003cem>larb ped\u003c/em>, a chopped duck breast salad with kaffir leaves and other fresh herbs, chilies and ground rice; and hangover \u003ca href=\"http://en.wikipedia.org/wiki/Shahe_fen\" target=\"_blank\" rel=\"noopener\">ho fun\u003c/a> noodles sautéed with shrimp, basil, bok choy, an assortment of other vegetables and chili paste -- a humorous sidekick to the popular Southeast Asian entree \u003ca href=\"http://en.wikipedia.org/wiki/Drunken_noodles\" target=\"_blank\" rel=\"noopener\">drunken noodles\u003c/a>. And of course they offer their namesake dish, a mini bamboo basket of \u003ca href=\"http://en.wikipedia.org/wiki/Sticky_rice\" target=\"_blank\" rel=\"noopener\">sticky rice\u003c/a>. As an added bonus, a complimentary bowl of vegetable soup and \u003ca href=\"http://en.wikipedia.org/wiki/Thai_tea\" target=\"_blank\" rel=\"noopener\">Thai iced tea\u003c/a> sans condensed milk is included with your meal. They'll make any dish as spicy as you like upon request, and there's extra condiments on the table if you want to turn up the heat with pickled chilies, peppers or \u003ca href=\"http://en.wikipedia.org/wiki/Sriracha_sauce\" target=\"_blank\" rel=\"noopener\">Sriracha sauce\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/sticky-rice-cafe-oakland\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Sticky Rice Cafe\u003c/strong>\u003c/a>\u003cbr>\n2810 International Blvd. [\u003ca href=\"https://goo.gl/maps/TdGrM\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nOakland, CA 94601\u003cbr>\nPh:(510) 536-4605\u003cbr>\nHours: Everyday 11am-10pm\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Take a stroll down Solano Avenue and you'll find a wealth of fine establishments to choose from, including the intimate quarters of Lao Thai Kitchen. While it no longer seems to serve soul food -- previous reviews have noted barbecued ribs, black-eyed peas and other Southern favorites on the menu -- it now focuses on a wide array of Thai and Lao dishes. Two fried appetizers that you dip into \u003cem>nam chim kai\u003c/em> are \u003cem>sien savahn\u003c/em>, a deep-fried beef jerky flecked with sesame seeds and \u003cem>muk tod\u003c/em>, or fried calamari. Follow that up with a Lao-style shredded green papaya salad tossed with green beans, julienned carrots, slices of \u003ca href=\"http://en.wikipedia.org/wiki/Lao_eggplant\" target=\"_blank\" rel=\"noopener\">raw green Lao eggplant\u003c/a>, garlic, tomatoes, lemon dressing and a pungent homemade fish sauce. \u003cem>Talay yao\u003c/em> is a hearty sautéed entree featuring shrimp, scallops, jalapeños and eggplant in a rich gravy flavored with garam masala curry. And one outstanding item from the chef's specials are grilled eggplants stuffed with a mix of ground chicken, shrimp, mushrooms and peppers, then topped with a tangy tamarind sauce.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.themenupage.com/laothai/\" target=\"_blank\" rel=\"noopener\">Lao-Thai Kitchen\u003c/a>\u003cbr>\n\u003c/strong>1406 Solano Ave. [\u003ca href=\"https://goo.gl/maps/SbFY3\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nAlbany, CA 94706\u003cbr>\nPh: (510) 559-3276\u003cbr>\nHours: Mon-Fri 11am-3pm, 5-9:30pm; Sat-Sun 5-9:30pm\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cfigure id=\"attachment_80477\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/cp903group1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/cp903group1000.jpg\" alt=\"Guests and host Leslie Sbrocco tape the third episode of Season 9 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-80477\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests and host Leslie Sbrocco tape the third 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 3 airs this eve, Thursday April 17, at 7:30pm on KQED 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\">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\">Check, Please! Bay Area website\u003c/a>.\u003c/p>\n\u003cul>\n\u003cstrong>The \u003ca href=\"http://blogs.kqed.org/checkplease/2014/04/17/old-skool-cafe-restaurant-info/\">third episode of Season 9\u003c/a> features these eateries:\u003c/strong>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/04/17/perbacco-restaurant-info/\">\u003cstrong>Perbacco\u003c/strong>\u003c/a> in San Francisco's financial district serves Northern Italian cuisine from the Piemonte and Liguria regions.\u003c/li>\n\u003cfigure id=\"attachment_80578\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/cp903perbacco1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/cp903perbacco1000.jpg\" alt=\"Scallops with Wild Mushrooms and Potatoesat Perbacco\" width=\"1000\" height=\"559\" class=\"size-full wp-image-80578\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Scallops with Wild Mushrooms and Potatoes at Perbacco\u003c/figcaption>\u003c/figure>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/04/17/federicos-tapas-wine-bar-restaurant-info/\">\u003cstrong>Federicos Tapas & Wine Bar\u003c/strong>\u003c/a> in Union City, serves California-style tapas.\u003c/li>\n\u003cfigure id=\"attachment_80574\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/cp903-federicos1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/cp903-federicos1000.jpg\" alt=\"Shrimp Bruschetta at Federicos Tapas & Wine Bar\" width=\"1000\" height=\"559\" class=\"size-full wp-image-80574\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shrimp Bruschetta at Federicos Tapas & Wine Bar\u003c/figcaption>\u003c/figure>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/04/17/old-skool-cafe-restaurant-info/\">\u003cstrong>Old Skool Café\u003c/strong>\u003c/a>, in San Francisco's Bayview-Hunters Point serves International Soul Food. \u003c/li>\n\u003cfigure id=\"attachment_80576\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/cp903-old-skool1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/cp903-old-skool1000.jpg\" alt=\"Macaroni and Cheese at Old Skool Cafe\" width=\"600\" height=\"300\" class=\"size-full wp-image-80576\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Macaroni and Cheese at Old Skool Cafe\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_80577\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/cp903-old-skool1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/cp903-old-skool1000a.jpg\" alt=\"Fried Chicken at Old Skool Cafe\" width=\"1000\" height=\"563\" class=\"size-full wp-image-80577\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fried Chicken at Old Skool Cafe\u003c/figcaption>\u003c/figure>\n\u003c/ul>\n\u003cp> Host Leslie Sbrocco shares her \u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\">tips\u003c/a> about \u003ca href=\"http://blogs.kqed.org/checkplease/2014/04/17/gin-check-please-bay-area-spirits-tips/\">Gin\u003c/a>. \u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=HBR0yfMRkYc]\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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Bay Area website\u003c/a>.\u003c/p>\n\u003cul>\n\u003cstrong>The \u003ca href=\"http://blogs.kqed.org/checkplease/2014/04/17/old-skool-cafe-restaurant-info/\">third episode of Season 9\u003c/a> features these eateries:\u003c/strong>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/04/17/perbacco-restaurant-info/\">\u003cstrong>Perbacco\u003c/strong>\u003c/a> in San Francisco's financial district serves Northern Italian cuisine from the Piemonte and Liguria regions.\u003c/li>\n\u003cfigure id=\"attachment_80578\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/cp903perbacco1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/cp903perbacco1000.jpg\" alt=\"Scallops with Wild Mushrooms and Potatoesat Perbacco\" width=\"1000\" height=\"559\" class=\"size-full wp-image-80578\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Scallops with Wild Mushrooms and Potatoes at Perbacco\u003c/figcaption>\u003c/figure>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/04/17/federicos-tapas-wine-bar-restaurant-info/\">\u003cstrong>Federicos Tapas & Wine Bar\u003c/strong>\u003c/a> in Union City, serves California-style tapas.\u003c/li>\n\u003cfigure id=\"attachment_80574\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/cp903-federicos1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/cp903-federicos1000.jpg\" alt=\"Shrimp Bruschetta at Federicos Tapas & Wine Bar\" width=\"1000\" height=\"559\" class=\"size-full wp-image-80574\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shrimp Bruschetta at Federicos Tapas & Wine Bar\u003c/figcaption>\u003c/figure>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/04/17/old-skool-cafe-restaurant-info/\">\u003cstrong>Old Skool Café\u003c/strong>\u003c/a>, in San Francisco's Bayview-Hunters Point serves International Soul Food. \u003c/li>\n\u003cfigure id=\"attachment_80576\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/cp903-old-skool1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/cp903-old-skool1000.jpg\" alt=\"Macaroni and Cheese at Old Skool Cafe\" width=\"600\" height=\"300\" class=\"size-full wp-image-80576\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Macaroni and Cheese at Old Skool Cafe\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_80577\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/cp903-old-skool1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/cp903-old-skool1000a.jpg\" alt=\"Fried Chicken at Old Skool Cafe\" width=\"1000\" height=\"563\" class=\"size-full wp-image-80577\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fried Chicken at Old Skool Cafe\u003c/figcaption>\u003c/figure>\n\u003c/ul>\n\u003cp> Host Leslie Sbrocco shares her \u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\">tips\u003c/a> about \u003ca href=\"http://blogs.kqed.org/checkplease/2014/04/17/gin-check-please-bay-area-spirits-tips/\">Gin\u003c/a>. \u003c/p>\n\u003cp>\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/HBR0yfMRkYc'\n title='//www.youtube.com/embed/HBR0yfMRkYc'\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: Tasty Thai Food in Albany, El Cerrito and Richmond",
"title": "5 Bites: Tasty Thai Food in Albany, El Cerrito and Richmond",
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"content": "\u003cfigure id=\"attachment_79985\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/muang07.jpg\">\u003cimg class=\"size-full wp-image-79985\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/muang07.jpg\" alt=\"Mango & Shrimp Panang Curry\" width=\"1000\" height=\"561\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mango & Shrimp Panang Curry from Muang Thai.\u003c/figcaption>\u003c/figure>\n\u003cp>Chances are you live a stone's throw away from a Thai restaurant in your neighborhood, and you've got a go-to local favorite for \u003cem>pad thai\u003c/em> like \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/09/04/oakland-go-to-chai-thai-noodles-on-international-boulevard/\" target=\"_blank\" rel=\"noopener\">Chai Thai Noodles\u003c/a> when you're not in the mood to cook. Or maybe it's \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/08/02/old-weang-ping-village-not-a-business-a-sanctuary/\" target=\"_blank\" rel=\"noopener\">Old Weang Ping Village\u003c/a>, the 30-year-old East Oakland restaurant that recently changed ownership, the more upscale \u003ca href=\"http://blogs.kqed.org/checkplease/2006/01/26/soi-four-bangkok-eatery-reviews/\" target=\"_blank\" rel=\"noopener\">Soi 4 Bangkok Eatery\u003c/a> in Rockridge, or Berkeley's \u003ca href=\"http://www.yelp.com/biz/wat-mongkolratanaram-berkeley\" target=\"_blank\" rel=\"noopener\">Wat Mongkolratanaram\u003c/a> for their street vendor-style outdoor brunch on Sundays (I'm partial to their \u003cem>roti mataba\u003c/em>, a thin, fried flatbread filled with curried vegetables and served with cucumber and peanut dipping sauces.) Lately, however, I often find myself traveling north of Berkeley, where there's quite a few wonderful Thai eateries clustered in the Albany, El Cerrito and Richmond locales. Like East Oakland, you'll find a solid offering of Vietnamese, Lao and Thai cuisine from its Southeast Asian community. Let us know your favorites in the comments, and check out this related post on \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/04/23/5-bites-enticing-lao-cuisine-in-the-east-bay/\" target=\"_blank\" rel=\"noopener\">East Bay Laotian\u003c/a> eateries.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"80210,80211,80212,80213,80214,80215,80216\"]\u003c/p>\n\u003cp>Don't let Sawooei Thai Cuisine's humble exterior deter you from climbing upstairs into their modest dining room; they serve splendid homestyle Thai cooking that belies their unpretentious trappings. Their take on the popular soup \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Tom_yum_goong\" target=\"_blank\" rel=\"noopener\">tom yung goong\u003c/a>\u003c/em>, which translates to \"hot-and-sour shrimp,\" is a spicy broth filled with prawns, cabbage and squid. A piquant lemongrass salad appetizer is a first-rate melange of ground chicken, prawns, peanuts, fresh lemongrass and lime juice. The refreshingly tart and not overly sweet vegetarian version of \u003cem>gang keow wan\u003c/em> is bursting with crunchy bamboo shoots, broccoli, other vegetables and fried tofu. Spicy Thai chicken fried rice, overflowing with vegetables including broccoli rabe and \u003cem>bok choy\u003c/em>, is a great side dish to go with your meal. Be sure to check the board for their daily specials, too.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/sawooei-thai-cuisine-el-cerrito\" target=\"_blank\" rel=\"noopener\">Sawooei Thai Cuisine\u003c/a>\u003c/strong>\u003cbr>\n10621 San Pablo Ave. [\u003ca href=\"https://goo.gl/maps/Lg9wh\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nEl Cerrito, CA 94530\u003cbr>\nPh: (510) 528-0709\u003cbr>\nHours: Mon-Sat 11:30am-3pm, 5-9:30pm; Sun 5-9:30pm\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003cbr>\nNo disabled access; stairs only\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"80154,80159,80155,80156,80158,80160,80161,80162,80164,80165\"]\u003c/p>\n\u003cp>If you're looking for any number of Thai housewares, foodstuffs, cosmetics, music, movies and more, chances are Roong Jing Jing's got it stocked on its shelves. Now located within the Peppermint Tree Plaza on San Pablo Avenue (they were \u003ca href=\"http://elcerrito.patch.com/groups/business-news/p/thai-import-businesses-survives-despite-tough-economy\" target=\"_blank\" rel=\"noopener\">previously located\u003c/a> in the Ranch 99 store in Richmond's Pacific East Mall), Roong Jing Jing is a short walk from the El Cerrito BART station. On weekends, they sell a variety of flavorful pre-packaged curries, salads, rice dishes and desserts made by local cooks. Most are labeled in Thai, so feel free to ask for a description if you have any questions about what's inside the plastic containers. Spicy squid stuffed with fish roe and garnished with chilies, scallions and cilantro are an enjoyable seafood snack, but the desserts I sampled with freshly grated coconut were truly delightful. Try the rice balls with a crunchy, sweet center of nuts and dates, sweet bananas that you sprinkle with a coating of sugar or the coconut-banana pudding. And if you're still hungry, pick up a \u003cem>banh mi \u003c/em>from the neighboring Vietnamese shop \u003ca href=\"http://www.yelp.com/biz/banh-mi-ba-le-vietnamese-sandwich-deli-el-cerrito\" target=\"_blank\" rel=\"noopener\">Banh Mi Ba Le\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/roong-jing-jing-el-cerrito\" target=\"_blank\" rel=\"noopener\">Roong Jing Jing\u003c/a>\u003c/strong>\u003cbr>\n10164 San Pablo Ave. [\u003ca href=\"https://goo.gl/maps/osGox\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nEl Cerrito, CA 94530\u003cbr>\nPh: (510) 524-1558\u003cbr>\nHours: Everyday from 10am-10pm\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"79878,79879,79880,79881,79882,79884,79885\"]\u003c/p>\n\u003cp>Solano Avenue has an abundance of excellent restaurants with at least six Thai establishments in the vicinity. Bua Luang Thai, just a few blocks away from San Pablo Avenue, is one of the standouts. Styled with a mix of modern decor and Thai antiques, you can relax in their cozy dining room or order online for delivery. Pop in for their lunch special between the hours of 11:30am and 3pm; you'll get a small green salad, appetizer, entree and rice for an affordable fixed price. I'm a fan of their rich, coconut milk \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Phanaeng_curry\" target=\"_blank\" rel=\"noopener\">panang\u003c/a>\u003c/em> curry with kaffir lime leaves, ground peanuts, green peas, tomatoes, red bell peppers, sweet basil, a dollop of coconut cream and a side of broccoli; you can choose to add chicken, beef or pork. The popular soup \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Tom_kha_kai\" target=\"_blank\" rel=\"noopener\">tom kha kai\u003c/a>\u003c/em>, which translates to \"chicken galangal soup,\" is a spicy coconut milk broth filled with tender slices of chicken, mushrooms, lemongrass and the gingery \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Galangal\" target=\"_blank\" rel=\"noopener\">galangal\u003c/a>\u003c/em> root. Grilled eggplant and tofu is sautéed in a black bean sauce with a colorful array of vegetables. Fresh spring rolls are stuffed with tofu, shiitake mushrooms, rice noodles and vegetables and served with sweet-and-sour and peanut dipping sauces.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://bualuangalbany.com/\" target=\"_blank\" rel=\"noopener\">Bua Luang Thai\u003c/a>\u003c/strong>\u003cbr>\n1166 Solano Ave. [\u003ca href=\"https://goo.gl/maps/xHwGf\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nAlbany, CA 94706\u003cbr>\nPh: (510) 527-8288\u003cbr>\nHours: Mon-Thu 11:30am-3pm; 5-9:30pm; Fri-Sat 11:30am-10pm; Sun 12-10pm\u003cbr>\n$$ Entrees ($11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"79979,79980,79982,80067,79983,79984,79986,79987\"]\u003c/p>\n\u003cp>Muang Thai, \u003ca href=\"http://www.eastbayexpress.com/oakland/albanys-muang-thai-serves-comfort-curry/Content?oid=3836348\" target=\"_blank\" rel=\"noopener\">also known under its previous incarnation Krung Thep\u003c/a> and Da Nang, due to an old sign from a former tenant that still hangs above the entrance, is just down the street from Bua Luang. It can get pretty busy in the evenings, so while service may be a little spotty, the food flies out from the kitchen without delay. Crispy tofu with sweet-and-sour sauce and \u003cem>yum muer\u003c/em>, a grilled sirloin salad with red onions, chilies and fresh herbs are great starters (although I could do without the heap of iceberg lettuce and mealy tomatoes). \u003cem>Yum woon sen\u003c/em> is a deliciously tangy salad tossed with warm glass noodles, minced pork, shrimp, wood ear mushrooms, red onions, chilies and a pungent lemon dressing; order it at least medium spicy to get the full punch of flavor. Check the board by the door for the daily specials; one recent offering was a simple plate of sweet mango slices and shrimp in a thick homemade \u003cem>panang \u003c/em>curry. And their version of \u003cem>pra ram\u003c/em> is a huge helping of steamed spinach, broccoli, carrots and spinach smothered with peanut sauce.\u003c/p>\n\u003cp>\u003cstrong>Muang Thai \u003c/strong>\u003cbr>\n905 San Pablo Ave. [\u003ca href=\"https://goo.gl/maps/zTlQS\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nAlbany, CA 94706\u003cbr>\nPh: (510) 524-6837\u003cbr>\nHours: Everyday from 11:30am-3pm; 4:30-10pm\u003cbr>\n$$ Entrees ($11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"101221,101219,101220\"]\u003c/p>\n\u003cp>While the sister spot of Ran Kanom Thai Noodle has shuttered its doors in San Pablo, the original location \u003ca href=\"http://www.eastbayexpress.com/oakland/organic-thai-at-ran-kanom/Content?oid=2959555\" target=\"_blank\" rel=\"noopener\">at the Pacific East Mall\u003c/a> in Richmond is still open. It's a specialty grocery store that sells Thai foodstuffs, snacks, desserts and mostly organic takeout entrees of noodle dishes and hot curries. Be sure to get there earlier in the day while the items in the steam table are still fresh; there's also some prepackaged meals in their freezer.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.rankanom.com/\" target=\"_blank\" rel=\"noopener\">Ran Kanom Thai Noodle\u003c/a>\u003c/strong>\u003cbr>\n3288 Pierce St. [\u003ca href=\"https://goo.gl/maps/tTGGE\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nRichmond, CA 94804\u003cbr>\nPh: (510) 356-4885\u003cbr>\nHours: Everyday from 11am-8pm\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/@RanKanom\" target=\"_blank\" rel=\"noopener\">@RanKanom\u003c/a>\u003cbr>\n$$ Entrees ($11-$17)\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>This post was updated on September 22, 2015. The previous location of Ran Kanom Thai Noodle in San Pablo that was listed before is now closed. \u003c/em>\u003c/p>\n\n",
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"excerpt": "Chances are you live a stone’s throw away from a Thai restaurant in your neighborhood, and you’ve got a go-to local favorite for pad thai. These days I often find myself traveling north of Berkeley, where there’s quite a few wonderful Thai eateries clustered in Albany, El Cerrito and Richmond locales. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_79985\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/muang07.jpg\">\u003cimg class=\"size-full wp-image-79985\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/muang07.jpg\" alt=\"Mango & Shrimp Panang Curry\" width=\"1000\" height=\"561\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mango & Shrimp Panang Curry from Muang Thai.\u003c/figcaption>\u003c/figure>\n\u003cp>Chances are you live a stone's throw away from a Thai restaurant in your neighborhood, and you've got a go-to local favorite for \u003cem>pad thai\u003c/em> like \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/09/04/oakland-go-to-chai-thai-noodles-on-international-boulevard/\" target=\"_blank\" rel=\"noopener\">Chai Thai Noodles\u003c/a> when you're not in the mood to cook. Or maybe it's \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/08/02/old-weang-ping-village-not-a-business-a-sanctuary/\" target=\"_blank\" rel=\"noopener\">Old Weang Ping Village\u003c/a>, the 30-year-old East Oakland restaurant that recently changed ownership, the more upscale \u003ca href=\"http://blogs.kqed.org/checkplease/2006/01/26/soi-four-bangkok-eatery-reviews/\" target=\"_blank\" rel=\"noopener\">Soi 4 Bangkok Eatery\u003c/a> in Rockridge, or Berkeley's \u003ca href=\"http://www.yelp.com/biz/wat-mongkolratanaram-berkeley\" target=\"_blank\" rel=\"noopener\">Wat Mongkolratanaram\u003c/a> for their street vendor-style outdoor brunch on Sundays (I'm partial to their \u003cem>roti mataba\u003c/em>, a thin, fried flatbread filled with curried vegetables and served with cucumber and peanut dipping sauces.) Lately, however, I often find myself traveling north of Berkeley, where there's quite a few wonderful Thai eateries clustered in the Albany, El Cerrito and Richmond locales. Like East Oakland, you'll find a solid offering of Vietnamese, Lao and Thai cuisine from its Southeast Asian community. Let us know your favorites in the comments, and check out this related post on \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/04/23/5-bites-enticing-lao-cuisine-in-the-east-bay/\" target=\"_blank\" rel=\"noopener\">East Bay Laotian\u003c/a> eateries.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Don't let Sawooei Thai Cuisine's humble exterior deter you from climbing upstairs into their modest dining room; they serve splendid homestyle Thai cooking that belies their unpretentious trappings. Their take on the popular soup \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Tom_yum_goong\" target=\"_blank\" rel=\"noopener\">tom yung goong\u003c/a>\u003c/em>, which translates to \"hot-and-sour shrimp,\" is a spicy broth filled with prawns, cabbage and squid. A piquant lemongrass salad appetizer is a first-rate melange of ground chicken, prawns, peanuts, fresh lemongrass and lime juice. The refreshingly tart and not overly sweet vegetarian version of \u003cem>gang keow wan\u003c/em> is bursting with crunchy bamboo shoots, broccoli, other vegetables and fried tofu. Spicy Thai chicken fried rice, overflowing with vegetables including broccoli rabe and \u003cem>bok choy\u003c/em>, is a great side dish to go with your meal. Be sure to check the board for their daily specials, too.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/sawooei-thai-cuisine-el-cerrito\" target=\"_blank\" rel=\"noopener\">Sawooei Thai Cuisine\u003c/a>\u003c/strong>\u003cbr>\n10621 San Pablo Ave. [\u003ca href=\"https://goo.gl/maps/Lg9wh\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nEl Cerrito, CA 94530\u003cbr>\nPh: (510) 528-0709\u003cbr>\nHours: Mon-Sat 11:30am-3pm, 5-9:30pm; Sun 5-9:30pm\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003cbr>\nNo disabled access; stairs only\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If you're looking for any number of Thai housewares, foodstuffs, cosmetics, music, movies and more, chances are Roong Jing Jing's got it stocked on its shelves. Now located within the Peppermint Tree Plaza on San Pablo Avenue (they were \u003ca href=\"http://elcerrito.patch.com/groups/business-news/p/thai-import-businesses-survives-despite-tough-economy\" target=\"_blank\" rel=\"noopener\">previously located\u003c/a> in the Ranch 99 store in Richmond's Pacific East Mall), Roong Jing Jing is a short walk from the El Cerrito BART station. On weekends, they sell a variety of flavorful pre-packaged curries, salads, rice dishes and desserts made by local cooks. Most are labeled in Thai, so feel free to ask for a description if you have any questions about what's inside the plastic containers. Spicy squid stuffed with fish roe and garnished with chilies, scallions and cilantro are an enjoyable seafood snack, but the desserts I sampled with freshly grated coconut were truly delightful. Try the rice balls with a crunchy, sweet center of nuts and dates, sweet bananas that you sprinkle with a coating of sugar or the coconut-banana pudding. And if you're still hungry, pick up a \u003cem>banh mi \u003c/em>from the neighboring Vietnamese shop \u003ca href=\"http://www.yelp.com/biz/banh-mi-ba-le-vietnamese-sandwich-deli-el-cerrito\" target=\"_blank\" rel=\"noopener\">Banh Mi Ba Le\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Solano Avenue has an abundance of excellent restaurants with at least six Thai establishments in the vicinity. Bua Luang Thai, just a few blocks away from San Pablo Avenue, is one of the standouts. Styled with a mix of modern decor and Thai antiques, you can relax in their cozy dining room or order online for delivery. Pop in for their lunch special between the hours of 11:30am and 3pm; you'll get a small green salad, appetizer, entree and rice for an affordable fixed price. I'm a fan of their rich, coconut milk \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Phanaeng_curry\" target=\"_blank\" rel=\"noopener\">panang\u003c/a>\u003c/em> curry with kaffir lime leaves, ground peanuts, green peas, tomatoes, red bell peppers, sweet basil, a dollop of coconut cream and a side of broccoli; you can choose to add chicken, beef or pork. The popular soup \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Tom_kha_kai\" target=\"_blank\" rel=\"noopener\">tom kha kai\u003c/a>\u003c/em>, which translates to \"chicken galangal soup,\" is a spicy coconut milk broth filled with tender slices of chicken, mushrooms, lemongrass and the gingery \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Galangal\" target=\"_blank\" rel=\"noopener\">galangal\u003c/a>\u003c/em> root. Grilled eggplant and tofu is sautéed in a black bean sauce with a colorful array of vegetables. Fresh spring rolls are stuffed with tofu, shiitake mushrooms, rice noodles and vegetables and served with sweet-and-sour and peanut dipping sauces.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://bualuangalbany.com/\" target=\"_blank\" rel=\"noopener\">Bua Luang Thai\u003c/a>\u003c/strong>\u003cbr>\n1166 Solano Ave. [\u003ca href=\"https://goo.gl/maps/xHwGf\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nAlbany, CA 94706\u003cbr>\nPh: (510) 527-8288\u003cbr>\nHours: Mon-Thu 11:30am-3pm; 5-9:30pm; Fri-Sat 11:30am-10pm; Sun 12-10pm\u003cbr>\n$$ 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>Muang Thai, \u003ca href=\"http://www.eastbayexpress.com/oakland/albanys-muang-thai-serves-comfort-curry/Content?oid=3836348\" target=\"_blank\" rel=\"noopener\">also known under its previous incarnation Krung Thep\u003c/a> and Da Nang, due to an old sign from a former tenant that still hangs above the entrance, is just down the street from Bua Luang. It can get pretty busy in the evenings, so while service may be a little spotty, the food flies out from the kitchen without delay. Crispy tofu with sweet-and-sour sauce and \u003cem>yum muer\u003c/em>, a grilled sirloin salad with red onions, chilies and fresh herbs are great starters (although I could do without the heap of iceberg lettuce and mealy tomatoes). \u003cem>Yum woon sen\u003c/em> is a deliciously tangy salad tossed with warm glass noodles, minced pork, shrimp, wood ear mushrooms, red onions, chilies and a pungent lemon dressing; order it at least medium spicy to get the full punch of flavor. Check the board by the door for the daily specials; one recent offering was a simple plate of sweet mango slices and shrimp in a thick homemade \u003cem>panang \u003c/em>curry. And their version of \u003cem>pra ram\u003c/em> is a huge helping of steamed spinach, broccoli, carrots and spinach smothered with peanut sauce.\u003c/p>\n\u003cp>\u003cstrong>Muang Thai \u003c/strong>\u003cbr>\n905 San Pablo Ave. [\u003ca href=\"https://goo.gl/maps/zTlQS\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nAlbany, CA 94706\u003cbr>\nPh: (510) 524-6837\u003cbr>\nHours: Everyday from 11:30am-3pm; 4:30-10pm\u003cbr>\n$$ Entrees ($11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>While the sister spot of Ran Kanom Thai Noodle has shuttered its doors in San Pablo, the original location \u003ca href=\"http://www.eastbayexpress.com/oakland/organic-thai-at-ran-kanom/Content?oid=2959555\" target=\"_blank\" rel=\"noopener\">at the Pacific East Mall\u003c/a> in Richmond is still open. It's a specialty grocery store that sells Thai foodstuffs, snacks, desserts and mostly organic takeout entrees of noodle dishes and hot curries. Be sure to get there earlier in the day while the items in the steam table are still fresh; there's also some prepackaged meals in their freezer.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.rankanom.com/\" target=\"_blank\" rel=\"noopener\">Ran Kanom Thai Noodle\u003c/a>\u003c/strong>\u003cbr>\n3288 Pierce St. [\u003ca href=\"https://goo.gl/maps/tTGGE\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nRichmond, CA 94804\u003cbr>\nPh: (510) 356-4885\u003cbr>\nHours: Everyday from 11am-8pm\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/@RanKanom\" target=\"_blank\" rel=\"noopener\">@RanKanom\u003c/a>\u003cbr>\n$$ 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>\u003cem>This post was updated on September 22, 2015. The previous location of Ran Kanom Thai Noodle in San Pablo that was listed before is now closed. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Jonathan Kauffman: The Chronicle's Newest Food Critic",
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"content": "\u003cfigure id=\"attachment_80461\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/Kauffman_taken_by_Kelli_Bielema.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/Kauffman_taken_by_Kelli_Bielema.jpg\" alt=\"Critic Jonathan Kauffman likes taking deep dives into single subjects, such as where to find the best noodles in town. Credit: Kelli Bielema\" width=\"560\" class=\"size-full wp-image-80461\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Critic Jonathan Kauffman likes taking deep dives into single subjects, such as where to find the best noodles in town. Credit: Kelli Bielema\u003c/figcaption>\u003c/figure>\n\u003cp>Oh happy day. It's rare in food writing circles to hear some good news for fellow scribes. But a collective congratulations buzzed around social media channels a few weeks back with the \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2014/04/02/jonathan-kauffman-to-join-the-san-francisco-chronicles-food-wine-reporting-team/\">announcement\u003c/a> that the respected and well-liked (no, they don't always go together) \u003ca href=\"http://jonathankauffman.com/\">Jonathan Kauffman\u003c/a>, former San Francisco editor of the site \u003ca href=\"http://www.tastingtable.com/index.htm#\">Tasting Table\u003c/a>, was jumping ship to take a gig as as staff writer at the \u003cem>\u003ca href=\"http://www.sfgate.com/food/\">San Francisco Chronicle\u003c/a>\u003c/em>'s Food Section. The former restaurant critic for alt-newspapers \u003cem>SFWeekly\u003c/em>, \u003cem>East Bay Express\u003c/em>, and \u003cem>Seattle Weekly\u003c/em> has won award nods from the \u003ca href=\"http://www.jamesbeard.org/awards\">James Beard Foundation\u003c/a> and the \u003ca href=\"https://www.iacp.com/\">International Association of Culinary Professionals\u003c/a>. \t\u003c/p>\n\u003cp>The news was especially welcome in light of concern about the future of the \u003cem>Chronicle\u003c/em>'s Food Section. Late last year the \u003cem>\u003ca href=\"http://www.nytimes.com/2013/11/14/business/media/san-francisco-chronicle-plans-to-end-its-prized-food-section.html?_r=0\">New York Times\u003c/a>\u003c/em> reported that the \u003cem>Chronicle\u003c/em> was shuttering the stand-alone section and consolidating it with other lifestyle sections, news that made serious food newshounds shudder. (\u003cem>\u003ca href=\"http://www.sfgate.com/default/article/Managing-Editor-s-response-to-New-York-Times-4980846.php\">Chronicle\u003c/a>\u003c/em> management have refuted the premise of the \u003cem>Times\u003c/em> story in a cross-country food fight between the two competitors in arguably the nation's top restaurant towns.) \u003c/p>\n\u003cp>More on that matter, which sparked the launch of a \u003ca href=\"https://www.facebook.com/SaveSFChronFood\">\"Save the Chronicle Food Section\" Facebook page\u003c/a>, to come. The Chronicle is expected to unveil its new section soon.\t \t\u003c/p>\n\u003cp>Meanwhile, Kauffman, who starts at the paper today, shared some thoughts about his new post.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/tasting-table.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/tasting-table.jpg\" alt=\"Tasting Table \" width=\"1235\" height=\"675\" class=\"aligncenter size-full wp-image-80458\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>How did the job at the \u003cem>Chron\u003c/em> come about and why did you decide to take it?\u003c/strong> \u003c/p>\n\u003cp>A few months ago, I met up for drinks with \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2013/12/09/kitty-morgan-to-join-the-san-francisco-chronicle-as-assistant-managing-editor/\">Kitty Morgan\u003c/a>, the new assistant managing editor for lifestyle, as she was soliciting perspectives from outside media on the Bay Area's food scene. We found ourselves in such agreement that when the \u003cem>Chronicle\u003c/em> decided to hire another staff writer, I jumped at the opportunity.\u003c/p>\n\u003cp>\u003cstrong>Do you have a brief on your new position as yet? \u003c/strong>\u003c/p>\n\u003cp>We haven't settled on specifics. The \u003cem>Chronicle\u003c/em>'s food section has always worked very closely as a team, so I suspect my duties will change depending on where the need is greatest. But I'll be primarily focusing on food features, with a sideline in hunting down those regional Chinese noodle houses restaurants and little-publicized pop-ups I most love discovering. I'll also be contributing to \u003ca href=\"http://insidescoopsf.sfgate.com/\">Inside Scoop\u003c/a> as needed.\u003c/p>\n\u003cp>\u003cstrong>Do you have a clear sense of what is happening to the \u003cem>Chronicle\u003c/em>’s food section? \u003c/strong>\u003c/p>\n\u003cp>Too soon for me to answer this one.\u003c/p>\n\u003cp>\u003cstrong>Is it a good time to be a food critic here and is there anything challenging about being a food writer in this community?\u003c/strong>\u003c/p>\n\u003cp>Writing about food in the Bay Area is pretty much as gratifying as dining in the Bay Area: Given the breadth of the dining scene, the depth of talent, and our collective obsession with food, there are so many stories out there worth writing about. The so-called challenge--that the high-end dining scene is relatively small and rapaciously covered--means that anyone who looks beyond that scrum can see acres of open territory to explore. \u003c/p>\n\u003cp>\u003ca href=\"http://www.sfchronicle.com/food/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/chron700.jpg\" alt=\"San Francisco Chronicle Food Section\" width=\"500\" class=\"aligncenter size-full wp-image-80468\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>What do you make of, if anything, the fact that most of the food critics in the area are men? There's you, \u003ca href=\"http://www.chow.com/\">John Birdsall at CHOW\u003c/a>, \u003ca href=\"http://www.modernluxury.com/san-francisco/story/eat-your-vegetables\">Josh Sens at \u003cem>San Francisco,\u003c/em>\u003c/a> and \u003ca href=\"http://www.eastbayexpress.com/oakland/ArticleArchives?author=1317672\">Luke Tsai at \u003cem>East Bay Express\u003c/em>\u003c/a>. Even in the \u003cem>Chronicle\u003c/em>’s own announcement about your hiring it mentioned you coming on board alongside \u003ca href=\"http://www.sfchronicle.com/author/michael-bauer/\">Michael Bauer\u003c/a>, \u003ca href=\"http://www.sfchronicle.com/author/jon-bonne/\">Jon Bonné\u003c/a>, \u003ca href=\"http://www.sfchronicle.com/author/paolo-lucchesi/\">Paolo Lucchesi\u003c/a> “and the rest of the Chronicle food staff.\" This in a field--and \u003ca href=\"http://www.sfgate.com/foodwriters/\">a newspaper section\u003c/a>--that is overwhelmingly female.\u003c/strong>\u003c/p>\n\u003cp>I'm not sure why the announcement was worded like that, considering the majority of my coworkers--superstars like \u003ca href=\"http://www.sfchronicle.com/author/tara-duggan-/\">Tara Duggan\u003c/a>, \u003ca href=\"http://www.sfchronicle.com/author/stacy-finz-/\">Stacy Finz\u003c/a> and \u003ca href=\"http://www.sfchronicle.com/author/amanda-gold/\">Amanda Gold\u003c/a>--are women, as are my bosses all the way up the editorial chain. Your own list omits \u003ca href=\"http://www.sfweekly.com/authors/anna-roth/\">Anna Roth\u003c/a>, \u003ca href=\"http://christinamueller.com/\">Christina Mueller\u003c/a>, and \u003ca href=\"http://untermanonfood.com/\">Patricia Unterman\u003c/a> -- and those are just the critics. I'd agree that straight men are a growing presence in food-writing realms, but the lineup you mention seems more of a historical moment than a movement. \u003c/p>\n\u003cp>Now, if you wanted to talk about the Caucasian near-monopoly on food writing in the Bay Area, I think we could have a more interesting, and troubling, discussion.\u003c/p>\n\u003cp>\u003cstrong>What subjects in food writing are you so over?\u003c/strong>\u003c/p>\n\u003cp>So-and-so always loved his/her grandmother's X. After working in corporate accounting for 10 years, he/she decided to follow his/her life's passion. Now he/she makes tiny batches of X with scrupulously sourced ingredients and sells X for $27 an ounce. What really gets me is when the moral of the story is supposed to be that you, O reader, are a more ethical person if you buy X. No, you're not! You're just buying a luxury product with a good story. I fall for the pitch every effing time.\u003c/p>\n\u003cp>\u003cstrong>Can you describe your former life as a cook and how it informs your writing?\u003c/strong>\u003c/p>\n\u003cp>I worked in restaurants all through college, from dishwasher on up to line cook, and then cooked here for a number of restaurants in the 1990s, aka the era of Tower Food. I was a sous chef at a couple of restaurants that are no longer in business. When I was working as an anonymous restaurant critic, I thanked my years behind the stove every week for training my taste memory--that ability to recall and recreate what you made the night (or week) before. Working in a professional kitchen also taught me to dissect what I was tasting and identify what was right and wrong in terms of seasoning and texture. As I move more into reporting and narrative story-telling, I hope that that experience will be a source of empathy for the people whose stories I'm telling.\u003c/p>\n\u003cp>\u003cstrong>What haven’t we seen from you (yet) that may emerge once you settle in at the \u003cem>Chron\u003c/em>?\u003cbr>\n\u003c/strong>\u003c/p>\n\u003cp>Features! Have I missed writing features, which was a big part of my job at the \u003cem>East Bay Express\u003c/em> and \u003cem>Seattle Weekly\u003c/em>. My M.O. as a critic is writing about food as an aspect of culture, not just a sensory experience. Searching out peak flavor experiences is a huge part of my M.O., but at the same time, we food writers spend so much time focused on what tastes great that we neglect interesting food stories that don't necessarily result in transcendent meals. Do Vietnamese Cajun crawfish boils, Chinese all-you-can-eat shabu-shabu houses, and food-truck sliders tell us something interesting about how we eat in the Bay Area? I've always thought so. \u003c/p>\n\u003cp>\u003cstrong>A visitor to San Francisco wants to know where to eat: What do you suggest and why?\u003c/strong>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>First rule: They'd have to answer more questions. How much do you want to spend? What kinds of cuisines don't you get to eat back home? How out-there do you like your food? I'm not going to send you to \u003ca href=\"http://www.benusf.com/\">Benu\u003c/a> if you really just want cracked crab at \u003ca href=\"http://www.zagat.com/r/swan-oyster-depot-san-francisco\">Swan Oyster Depot\u003c/a>. Me: I want both.\u003c/p>\n\n",
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"excerpt": "Can we expect more coverage of holes-in-the-wall, now that Jonathan Kauffman has joined the San Francisco Chronicle's Food Section? Read Sarah Henry's Q&A to find out.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_80461\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/Kauffman_taken_by_Kelli_Bielema.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/Kauffman_taken_by_Kelli_Bielema.jpg\" alt=\"Critic Jonathan Kauffman likes taking deep dives into single subjects, such as where to find the best noodles in town. Credit: Kelli Bielema\" width=\"560\" class=\"size-full wp-image-80461\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Critic Jonathan Kauffman likes taking deep dives into single subjects, such as where to find the best noodles in town. Credit: Kelli Bielema\u003c/figcaption>\u003c/figure>\n\u003cp>Oh happy day. It's rare in food writing circles to hear some good news for fellow scribes. But a collective congratulations buzzed around social media channels a few weeks back with the \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2014/04/02/jonathan-kauffman-to-join-the-san-francisco-chronicles-food-wine-reporting-team/\">announcement\u003c/a> that the respected and well-liked (no, they don't always go together) \u003ca href=\"http://jonathankauffman.com/\">Jonathan Kauffman\u003c/a>, former San Francisco editor of the site \u003ca href=\"http://www.tastingtable.com/index.htm#\">Tasting Table\u003c/a>, was jumping ship to take a gig as as staff writer at the \u003cem>\u003ca href=\"http://www.sfgate.com/food/\">San Francisco Chronicle\u003c/a>\u003c/em>'s Food Section. The former restaurant critic for alt-newspapers \u003cem>SFWeekly\u003c/em>, \u003cem>East Bay Express\u003c/em>, and \u003cem>Seattle Weekly\u003c/em> has won award nods from the \u003ca href=\"http://www.jamesbeard.org/awards\">James Beard Foundation\u003c/a> and the \u003ca href=\"https://www.iacp.com/\">International Association of Culinary Professionals\u003c/a>. \t\u003c/p>\n\u003cp>The news was especially welcome in light of concern about the future of the \u003cem>Chronicle\u003c/em>'s Food Section. Late last year the \u003cem>\u003ca href=\"http://www.nytimes.com/2013/11/14/business/media/san-francisco-chronicle-plans-to-end-its-prized-food-section.html?_r=0\">New York Times\u003c/a>\u003c/em> reported that the \u003cem>Chronicle\u003c/em> was shuttering the stand-alone section and consolidating it with other lifestyle sections, news that made serious food newshounds shudder. (\u003cem>\u003ca href=\"http://www.sfgate.com/default/article/Managing-Editor-s-response-to-New-York-Times-4980846.php\">Chronicle\u003c/a>\u003c/em> management have refuted the premise of the \u003cem>Times\u003c/em> story in a cross-country food fight between the two competitors in arguably the nation's top restaurant towns.) \u003c/p>\n\u003cp>More on that matter, which sparked the launch of a \u003ca href=\"https://www.facebook.com/SaveSFChronFood\">\"Save the Chronicle Food Section\" Facebook page\u003c/a>, to come. The Chronicle is expected to unveil its new section soon.\t \t\u003c/p>\n\u003cp>Meanwhile, Kauffman, who starts at the paper today, shared some thoughts about his new post.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/tasting-table.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/tasting-table.jpg\" alt=\"Tasting Table \" width=\"1235\" height=\"675\" class=\"aligncenter size-full wp-image-80458\">\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>How did the job at the \u003cem>Chron\u003c/em> come about and why did you decide to take it?\u003c/strong> \u003c/p>\n\u003cp>A few months ago, I met up for drinks with \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2013/12/09/kitty-morgan-to-join-the-san-francisco-chronicle-as-assistant-managing-editor/\">Kitty Morgan\u003c/a>, the new assistant managing editor for lifestyle, as she was soliciting perspectives from outside media on the Bay Area's food scene. We found ourselves in such agreement that when the \u003cem>Chronicle\u003c/em> decided to hire another staff writer, I jumped at the opportunity.\u003c/p>\n\u003cp>\u003cstrong>Do you have a brief on your new position as yet? \u003c/strong>\u003c/p>\n\u003cp>We haven't settled on specifics. The \u003cem>Chronicle\u003c/em>'s food section has always worked very closely as a team, so I suspect my duties will change depending on where the need is greatest. But I'll be primarily focusing on food features, with a sideline in hunting down those regional Chinese noodle houses restaurants and little-publicized pop-ups I most love discovering. I'll also be contributing to \u003ca href=\"http://insidescoopsf.sfgate.com/\">Inside Scoop\u003c/a> as needed.\u003c/p>\n\u003cp>\u003cstrong>Do you have a clear sense of what is happening to the \u003cem>Chronicle\u003c/em>’s food section? \u003c/strong>\u003c/p>\n\u003cp>Too soon for me to answer this one.\u003c/p>\n\u003cp>\u003cstrong>Is it a good time to be a food critic here and is there anything challenging about being a food writer in this community?\u003c/strong>\u003c/p>\n\u003cp>Writing about food in the Bay Area is pretty much as gratifying as dining in the Bay Area: Given the breadth of the dining scene, the depth of talent, and our collective obsession with food, there are so many stories out there worth writing about. The so-called challenge--that the high-end dining scene is relatively small and rapaciously covered--means that anyone who looks beyond that scrum can see acres of open territory to explore. \u003c/p>\n\u003cp>\u003ca href=\"http://www.sfchronicle.com/food/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/chron700.jpg\" alt=\"San Francisco Chronicle Food Section\" width=\"500\" class=\"aligncenter size-full wp-image-80468\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>What do you make of, if anything, the fact that most of the food critics in the area are men? There's you, \u003ca href=\"http://www.chow.com/\">John Birdsall at CHOW\u003c/a>, \u003ca href=\"http://www.modernluxury.com/san-francisco/story/eat-your-vegetables\">Josh Sens at \u003cem>San Francisco,\u003c/em>\u003c/a> and \u003ca href=\"http://www.eastbayexpress.com/oakland/ArticleArchives?author=1317672\">Luke Tsai at \u003cem>East Bay Express\u003c/em>\u003c/a>. Even in the \u003cem>Chronicle\u003c/em>’s own announcement about your hiring it mentioned you coming on board alongside \u003ca href=\"http://www.sfchronicle.com/author/michael-bauer/\">Michael Bauer\u003c/a>, \u003ca href=\"http://www.sfchronicle.com/author/jon-bonne/\">Jon Bonné\u003c/a>, \u003ca href=\"http://www.sfchronicle.com/author/paolo-lucchesi/\">Paolo Lucchesi\u003c/a> “and the rest of the Chronicle food staff.\" This in a field--and \u003ca href=\"http://www.sfgate.com/foodwriters/\">a newspaper section\u003c/a>--that is overwhelmingly female.\u003c/strong>\u003c/p>\n\u003cp>I'm not sure why the announcement was worded like that, considering the majority of my coworkers--superstars like \u003ca href=\"http://www.sfchronicle.com/author/tara-duggan-/\">Tara Duggan\u003c/a>, \u003ca href=\"http://www.sfchronicle.com/author/stacy-finz-/\">Stacy Finz\u003c/a> and \u003ca href=\"http://www.sfchronicle.com/author/amanda-gold/\">Amanda Gold\u003c/a>--are women, as are my bosses all the way up the editorial chain. Your own list omits \u003ca href=\"http://www.sfweekly.com/authors/anna-roth/\">Anna Roth\u003c/a>, \u003ca href=\"http://christinamueller.com/\">Christina Mueller\u003c/a>, and \u003ca href=\"http://untermanonfood.com/\">Patricia Unterman\u003c/a> -- and those are just the critics. I'd agree that straight men are a growing presence in food-writing realms, but the lineup you mention seems more of a historical moment than a movement. \u003c/p>\n\u003cp>Now, if you wanted to talk about the Caucasian near-monopoly on food writing in the Bay Area, I think we could have a more interesting, and troubling, discussion.\u003c/p>\n\u003cp>\u003cstrong>What subjects in food writing are you so over?\u003c/strong>\u003c/p>\n\u003cp>So-and-so always loved his/her grandmother's X. After working in corporate accounting for 10 years, he/she decided to follow his/her life's passion. Now he/she makes tiny batches of X with scrupulously sourced ingredients and sells X for $27 an ounce. What really gets me is when the moral of the story is supposed to be that you, O reader, are a more ethical person if you buy X. No, you're not! You're just buying a luxury product with a good story. I fall for the pitch every effing time.\u003c/p>\n\u003cp>\u003cstrong>Can you describe your former life as a cook and how it informs your writing?\u003c/strong>\u003c/p>\n\u003cp>I worked in restaurants all through college, from dishwasher on up to line cook, and then cooked here for a number of restaurants in the 1990s, aka the era of Tower Food. I was a sous chef at a couple of restaurants that are no longer in business. When I was working as an anonymous restaurant critic, I thanked my years behind the stove every week for training my taste memory--that ability to recall and recreate what you made the night (or week) before. Working in a professional kitchen also taught me to dissect what I was tasting and identify what was right and wrong in terms of seasoning and texture. As I move more into reporting and narrative story-telling, I hope that that experience will be a source of empathy for the people whose stories I'm telling.\u003c/p>\n\u003cp>\u003cstrong>What haven’t we seen from you (yet) that may emerge once you settle in at the \u003cem>Chron\u003c/em>?\u003cbr>\n\u003c/strong>\u003c/p>\n\u003cp>Features! Have I missed writing features, which was a big part of my job at the \u003cem>East Bay Express\u003c/em> and \u003cem>Seattle Weekly\u003c/em>. My M.O. as a critic is writing about food as an aspect of culture, not just a sensory experience. Searching out peak flavor experiences is a huge part of my M.O., but at the same time, we food writers spend so much time focused on what tastes great that we neglect interesting food stories that don't necessarily result in transcendent meals. Do Vietnamese Cajun crawfish boils, Chinese all-you-can-eat shabu-shabu houses, and food-truck sliders tell us something interesting about how we eat in the Bay Area? I've always thought so. \u003c/p>\n\u003cp>\u003cstrong>A visitor to San Francisco wants to know where to eat: What do you suggest and why?\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>First rule: They'd have to answer more questions. How much do you want to spend? What kinds of cuisines don't you get to eat back home? How out-there do you like your food? I'm not going to send you to \u003ca href=\"http://www.benusf.com/\">Benu\u003c/a> if you really just want cracked crab at \u003ca href=\"http://www.zagat.com/r/swan-oyster-depot-san-francisco\">Swan Oyster Depot\u003c/a>. Me: I want both.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cfigure id=\"attachment_80305\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/cp902-group1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/cp902-group1000.jpg\" alt=\"Guests and host Leslie Sbrocco tape the second episode of Season 9 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-80305\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests and host Leslie Sbrocco tape the second episode of Season 9 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">\u003cstrong>Check, Please! Bay Area's\u003c/strong>\u003c/a> Season 9 episode 2 airs this eve, Thursday April 10, at 7:30pm on KQED 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\">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\">Check, Please! Bay Area website\u003c/a>.\u003c/p>\n\u003cul>\n\u003cstrong>The \u003ca href=\"http://blogs.kqed.org/checkplease/2014/04/10/contigo-smoke-berkeley-paradiso-check-please-bay-area-reviews/\">second episode of Season 9\u003c/a> features these eateries:\u003c/strong>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/04/10/contigo-restaurant-info/\">\u003cstrong>Contigo\u003c/strong>\u003c/a> in San Francisco's Noe Valley serves Spanish Tapas.\u003c/li>\n\u003cfigure id=\"attachment_80311\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/meatballs1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/meatballs1000.jpg\" alt=\"Meatballs at Contigo\" width=\"1000\" height=\"559\" class=\"size-full wp-image-80311\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Meatballs at Contigo\u003c/figcaption>\u003c/figure>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/04/10/smoke-berkeley-restaurant-info/\">\u003cstrong>Smoke Berkeley\u003c/strong>\u003c/a> in the East Bay, serves BBQ and Southern Cuisine.\u003c/li>\n\u003cfigure id=\"attachment_80309\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/smoked-salmon1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/smoked-salmon1000.jpg\" alt=\"Tea-smoked salmon with ginger cilantro sauce at Smoke Berkeley\" width=\"1000\" height=\"565\" class=\"size-full wp-image-80309\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tea-smoked salmon with ginger cilantro sauce at Smoke Berkeley\u003c/figcaption>\u003c/figure>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/04/10/paradiso-restaurant-info/\">\u003cstrong>Paradiso\u003c/strong>\u003c/a>, in San Leandro serves Italian-American cuisine. \u003c/li>\n\u003cfigure id=\"attachment_80310\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/med-plate1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/med-plate1000.jpg\" alt=\"Mediterranean Plate at Paradiso\" width=\"1000\" height=\"558\" class=\"size-full wp-image-80310\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mediterranean Plate at Paradiso\u003c/figcaption>\u003c/figure>\n\u003c/ul>\n\u003cp> To complement the featured Spanish Tapas restaurant, host and wine expert Leslie Sbrocco shares her \u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\">tips\u003c/a> about \u003ca href=\"http://blogs.kqed.org/checkplease/2014/04/10/spanish-wines-check-please-bay-area-wine-tips/\">Spanish wines\u003c/a>. \u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=rQgxFVY_hC8]\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Check, Please! Bay Area’s Season 9 second episode airs this eve, Thursday April 10, at 7:30pm on KQED 9. And if you don't have a TV and want to watch the show online, the full episode will be available on the Check, Please! Bay Area website. ",
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"content": "\u003cfigure id=\"attachment_79505\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/cp-901group1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/cp-901group1000.jpg\" alt=\"Guests and host Leslie Sbrocco tape the premiere episode of Season 9 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-79505\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests and host Leslie Sbrocco tape the premiere episode of Season 9 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">\u003cstrong>Check, Please! Bay Area's\u003c/strong>\u003c/a> Season 9 premiere airs this eve, Thursday April 3, at 7:30pm on KQED 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\">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\">Check, Please! Bay Area website\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>TONIGHT!\u003c/strong> \u003ca href=\"http://somastreatfoodpark.com/\">SoMa StrEat Food Park\u003c/a> will be screening the premiere of the new season of Check, Please! Bay Area on their big screen at 7:30pm. The Bacon Bacon truck will be there from 5-9pm along with the Food Park’s Urban Air Night Market which starts at 7pm.\u003c/p>\n\u003cul>\n\u003cstrong>The \u003ca href=\"http://blogs.kqed.org/checkplease/2014/04/03/check-please-bay-area-season-9-premiere-bacon-bacon-plaj-restaurant-evvia-estiatorio/\">premiere episode of Season 9\u003c/a> features these eateries:\u003c/strong>\n\u003cli>San Francisco's \u003ca href=\"http://blogs.kqed.org/checkplease/2014/04/03/bacon-bacon-food-truck-information/\">\u003cstrong>Bacon Bacon\u003c/strong>\u003c/a> Food Truck serves up grass fed bacon cheddar burgers and Porky Fries\u003c/li>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/baconbacon600x300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/baconbacon600x300.jpg\" alt=\"Porky Fries\" width=\"600\" height=\"300\" class=\"aligncenter size-full wp-image-79972\">\u003c/a>\u003c/p>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/04/03/plaj-restaurant-info/\">\u003cstrong>Pläj\u003c/strong>\u003c/a> (pronounced \"Play\") in San Francisco, serves Scandinavian cuisine with a California sensibility\u003c/li>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/plaj-600x300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/plaj-600x300.jpg\" alt=\"Plaj Platter\" width=\"600\" height=\"300\" class=\"aligncenter size-full wp-image-79974\">\u003c/a>\u003c/p>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/04/03/evvia-estiatorio-restaurant-info/\">\u003cstrong>Evvia Estiatorio\u003c/strong>\u003c/a>, a Greek restaurant in Palo Alto specializes in traditional hearty Lamb dishes, Whole Fish, and Moussaka\u003c/li>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/evvia-600x300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/evvia-600x300.jpg\" alt=\"Lamb Chops\" width=\"600\" height=\"300\" class=\"aligncenter size-full wp-image-79973\">\u003c/a>\u003c/p>\n\u003c/ul>\n\u003cp> To complement the featured Greek restaurant, host and wine expert Leslie Sbrocco shares her \u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\">tips\u003c/a> about \u003ca href=\"http://blogs.kqed.org/checkplease/2014/04/03/greek-wines-check-please-bay-area-wine-tips/\">Greek wines\u003c/a>. \u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=14NqmYoFWiY]\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Check, Please! Bay Area’s Season 9 premiere airs this eve, Thursday April 3, at 7:30pm on KQED 9. And if you don't have a TV and want to watch the show online, the full episode is available on the Check, Please! Bay Area website. ",
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"description": "Check, Please! Bay Area’s Season 9 premiere airs this eve, Thursday April 3, at 7:30pm on KQED 9. And if you don't have a TV and want to watch the show online, the full episode is available on the Check, Please! Bay Area website. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_79505\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/cp-901group1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/cp-901group1000.jpg\" alt=\"Guests and host Leslie Sbrocco tape the premiere episode of Season 9 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-79505\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests and host Leslie Sbrocco tape the premiere episode of Season 9 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">\u003cstrong>Check, Please! Bay Area's\u003c/strong>\u003c/a> Season 9 premiere airs this eve, Thursday April 3, at 7:30pm on KQED 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\">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\">Check, Please! Bay Area website\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>TONIGHT!\u003c/strong> \u003ca href=\"http://somastreatfoodpark.com/\">SoMa StrEat Food Park\u003c/a> will be screening the premiere of the new season of Check, Please! Bay Area on their big screen at 7:30pm. The Bacon Bacon truck will be there from 5-9pm along with the Food Park’s Urban Air Night Market which starts at 7pm.\u003c/p>\n\u003cul>\n\u003cstrong>The \u003ca href=\"http://blogs.kqed.org/checkplease/2014/04/03/check-please-bay-area-season-9-premiere-bacon-bacon-plaj-restaurant-evvia-estiatorio/\">premiere episode of Season 9\u003c/a> features these eateries:\u003c/strong>\n\u003cli>San Francisco's \u003ca href=\"http://blogs.kqed.org/checkplease/2014/04/03/bacon-bacon-food-truck-information/\">\u003cstrong>Bacon Bacon\u003c/strong>\u003c/a> Food Truck serves up grass fed bacon cheddar burgers and Porky Fries\u003c/li>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/baconbacon600x300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/baconbacon600x300.jpg\" alt=\"Porky Fries\" width=\"600\" height=\"300\" class=\"aligncenter size-full wp-image-79972\">\u003c/a>\u003c/p>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/04/03/plaj-restaurant-info/\">\u003cstrong>Pläj\u003c/strong>\u003c/a> (pronounced \"Play\") in San Francisco, serves Scandinavian cuisine with a California sensibility\u003c/li>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/plaj-600x300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/plaj-600x300.jpg\" alt=\"Plaj Platter\" width=\"600\" height=\"300\" class=\"aligncenter size-full wp-image-79974\">\u003c/a>\u003c/p>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/04/03/evvia-estiatorio-restaurant-info/\">\u003cstrong>Evvia Estiatorio\u003c/strong>\u003c/a>, a Greek restaurant in Palo Alto specializes in traditional hearty Lamb dishes, Whole Fish, and Moussaka\u003c/li>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/evvia-600x300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/evvia-600x300.jpg\" alt=\"Lamb Chops\" width=\"600\" height=\"300\" class=\"aligncenter size-full wp-image-79973\">\u003c/a>\u003c/p>\n\u003c/ul>\n\u003cp> To complement the featured Greek restaurant, host and wine expert Leslie Sbrocco shares her \u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\">tips\u003c/a> about \u003ca href=\"http://blogs.kqed.org/checkplease/2014/04/03/greek-wines-check-please-bay-area-wine-tips/\">Greek wines\u003c/a>. \u003c/p>\n\u003cp>\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/14NqmYoFWiY'\n title='//www.youtube.com/embed/14NqmYoFWiY'\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: Satisfy Your Indian Curry and Chaat Cravings in and Around Fremont",
"title": "5 Bites: Satisfy Your Indian Curry and Chaat Cravings in and Around Fremont",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_79428\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/chaatbhavan4.jpg\" alt=\"Bhel Thali\" width=\"1000\" height=\"570\" class=\"size-full wp-image-79428\">\u003cfigcaption class=\"wp-caption-text\">Bhel Thali from Chaat Bhavan.\u003c/figcaption>\u003c/figure>\n\u003cp>With a sizable Asian population according \u003ca href=\"http://factfinder2.census.gov/faces/tableservices/jsf/pages/productview.xhtml?pid=DEC_10_DP_DPDP1\" target=\"_blank\">to the most recent census\u003c/a>, Fremont's thriving Indian community outnumbers all others in the city. Venture over to this diverse area and you'll discover numerous restaurants and shops to explore. From creamy Northern Indian curries to South Indian dosas, there's a marvelous variety of regional cuisines to sample. Let us know your local favorites in the comments.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"79669,79670,79671,79672,79673,79674,79675,79677,79676\"]\u003c/p>\n\u003cp>It's worth taking a trip to Newark for \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Dosa\" target=\"_blank\">dosas\u003c/a>\u003c/em>, \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Vada_(food)\" target=\"_blank\">vadas\u003c/a>\u003c/em>, \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Uttapam\" target=\"_blank\">uthappam\u003c/a>\u003c/em> and other traditional South Indian specialties at Ganesh Bhavan -- and be sure to bring your appetite. Kick off a hearty meal with a popular accompaniment to their mouthwatering dishes: \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Sambar_(dish)\" target=\"_blank\">sambar\u003c/a>\u003c/em>, a spicy, piping hot vegetable stew with lentils, eggplant and potatoes and a complementary plate of thin, cracker-like \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Papadum\" target=\"_blank\">papadum\u003c/a>\u003c/em>. Be sure to indulge in some\u003cem> \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Idli\" target=\"_blank\">idli\u003c/a>\u003c/em>,\u003cem> \u003c/em>\u003c/em>spongy, steamed lentil and rice flour cakes served with fresh coconut-chilies and spicy tomato chutneys. A savory relative of doughnuts are \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Vada_(food)\" target=\"_blank\">medhu vada\u003c/a>\u003c/em>, fried lentil treats with a dash of chilies and spices. The arrival of the visually stunning \u003cem>dosa\u003c/em> is always a show-stopper. The oversized crepe will dwarf your plate and stuff your belly -- especially if you order a \u003cem>masala dosa\u003c/em> that's chock-full of potatoes, peas, onions and spices. Another fine shareable snack, tomato and peas \u003cem>uthappam\u003c/em>, is a large, spicy pancake made with the same fermented rice and black lentils batter as \u003cem>dosas\u003c/em>. And if you still have room for anything else, dig into a bowl of \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Pongal_(dish)\" target=\"_blank\">pongal\u003c/a>\u003c/em>, a rich, risotto-like rice dish with \u003ca href=\"http://en.wikipedia.org/wiki/Dal\" target=\"_blank\">dal\u003c/a>, cashews and swirls of \u003ca href=\"http://en.wikipedia.org/wiki/Ghee\" target=\"_blank\">ghee\u003c/a>. While these dishes are commonly eaten at breakfast, Ganesh Bhavan is open for the lunch and dinner crowd except on Mondays.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/ganesh-bhavan-newark\" target=\"_blank\">Ganesh Bhavan\u003c/a>\u003c/strong>\u003cbr>\n39742 Cedar Blvd. [\u003ca href=\"https://goo.gl/maps/QTayt\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nNewark, CA 94560\u003cbr>\nPh: (510) 573-4056\u003cbr>\nHours: Tue-Sun 11am-9:30pm; Closed Mondays\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"79579,79580,79581,79582,79583,79584,79585,79586,79587,79588\"]\u003c/p>\n\u003cp>If you're in the mood for some finger-licking good Indian snacks -- \u003cem>chaat\u003c/em> means \"to lick\" in Hindi -- head to Chatpatta Corner for an excellent array of delights that equal the goodies of Mumbai street vendors. Peruse one of their helpful info cards that gives you an explanation of the menu in case you're unsure of what to order. You can nosh right at the counter as soon as you're served, or take your dishes back to your table. If you want to take a DIY approach, you'll get the ingredients for \u003ca href=\"http://en.wikipedia.org/wiki/Panipuri\" target=\"_blank\">\u003cem>pani puri\u003c/em>\u003c/a> in separate bowls; crack open the crispy \u003cem>puri\u003c/em> shells and fill them with chickpeas, potatoes, chutneys and tamarind water (the \u003cem>pani\u003c/em>.) \u003cem>Tikki\u003c/em> and \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Kachori\" target=\"_blank\">kachori\u003c/a>\u003c/em> with \u003cem>masala choley\u003c/em> is a warm, sweet-and-sour melange of potato patties, fried lentil-filled pastries, chickpea curry and other typical \u003cem>chaat\u003c/em> toppings. Wash it all down with a sweet \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Lassi\" target=\"_blank\">lassi\u003c/a>\u003c/em> yogurt drink. The \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Trachyspermum_ammi\" target=\"_blank\">Ajwain\u003c/a> paratha\u003c/em> flatbread is peppered with a fragrant spice similar in flavor to thyme and perfect for eating with a dollop of fresh yogurt and a bite of piquant pickles. Dip your corn flour flatbread, \u003cem>maka roti,\u003c/em> into a big helping of \u003cem>saag\u003c/em>, or spinach curry, which comes with a complimentary glass of refreshing \u003ca href=\"http://en.wikipedia.org/wiki/Chaas\" target=\"_blank\">\u003cem>chaas\u003c/em>\u003c/a>, a tangy, buttermilk drink seasoned with cumin and salt. Or top it with spoonfuls of \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Aloo_gobi\" target=\"_blank\">aloo gobi\u003c/a> cauliflower curry \u003c/em>. Sadly, they were out of \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Pav_Bhaji\" target=\"_blank\">pav bhaj\u003c/a>i\u003c/em> when I stopped by, but that'll give me an excuse to go back again soon. There's also a second location inside the \u003ca href=\"http://www.newindiabazar.us/\" target=\"_blank\">New Indian Bazar\u003c/a> grocery store on Mowry Avenue.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://chatpattacorner.wix.com/fremontca94555\" target=\"_blank\">Chatpatta Corner\u003c/a>\u003c/strong>\u003cbr>\n34751 Ardenwood Blvd. [\u003ca href=\"https://goo.gl/maps/JjR41\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nFremont, CA 94555\u003cbr>\nPh: (510) 505-0400\u003cbr>\nHours: Tue-Sun 11:30am-8pm\u003cbr>\nPrice range: Price range: $ (Entrees $10 and under)\u003cbr>\nCash only\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"79425,79433,79427,79426,79428,79429,79431,79430,79432\"]\u003c/p>\n\u003cp>Located just off of the I-880, Chaat Bhavan is convenient vegetarian eatery to stop for a quick and cheap meal if you're on your way to the \u003ca href=\"http://www.indiacashandcarry.com/\" target=\"_blank\">India Cash and Carry\u003c/a> or other nearby shops for Indian groceries. Despite the fact the dining room is undergoing a renovation, their deliciously prepared dishes emerge from the kitchen at a brisk pace. All items are priced under $10 and include \u003ca href=\"http://en.wikipedia.org/wiki/Punjabi_cuisine\" target=\"_blank\">Punjabi\u003c/a>, \u003ca href=\"http://en.wikipedia.org/wiki/Gujarati\" target=\"_blank\">Gujarati\u003c/a>, \u003ca href=\"http://en.wikipedia.org/wiki/Indian_Chinese_cuisine\" target=\"_blank\">Desi Chinese\u003c/a> and South Indian snacks, curries, freshly baked breads from their \u003ca href=\"http://en.wikipedia.org/wiki/Tandoor\" target=\"_blank\">\u003cem>tandoor\u003c/em>\u003c/a> and even wraps. The \u003cem>chaat samosa\u003c/em> comes with two fried potato-filled pastries smothered with a sweet chickpea curry, spicy chutney and onions. It pairs well with the heaping platter of cool, crunchy \u003cem>bhel puri\u003c/em> that's the main highlight of the \u003cem>bhel thali\u003c/em> special. Generally made with puffed rice, bits of \u003cem>papdis\u003c/em> or baked crackers, housemade \u003cem>sev\u003c/em> (fried chickpea flour noodles), onions, lentils, cilantro and chutney, it's a popular Indian street food treat. This \u003ca href=\"http://en.wikipedia.org/wiki/Thali\" target=\"_blank\">\u003cem>thali\u003c/em>\u003c/a> comes with two small servings of the vegetable curries of the day, your choice of \u003ca href=\"http://en.wikipedia.org/wiki/Roti\" target=\"_blank\">\u003cem>roti\u003c/em>\u003c/a> or \u003ca href=\"http://en.wikipedia.org/wiki/Paratha\" target=\"_blank\">\u003cem>paratha\u003c/em>\u003c/a> flatbread, \u003cem>kadhi\u003c/em> (a simmered yogurt and chickpea flour gravy), jasmine rice, \u003ca href=\"http://en.wikipedia.org/wiki/Raita\" target=\"_blank\">\u003cem>raita\u003c/em>\u003c/a> (yogurt accompaniment with raw vegetables and spices to cool your palate), \u003cem>papadum\u003c/em>, and rice pudding, or \u003ca href=\"http://en.wikipedia.org/wiki/Kheer\" target=\"_blank\">\u003cem>kheer\u003c/em>\u003c/a>, for dessert. You also get your choice of soda, tea, or \u003cem>chaas\u003c/em>. Scoop up their version of \u003cem>saag paneer\u003c/em>, a rich, savory spinach curry made with housemade cheese, with pieces of their fresh \u003cem>masala roti\u003c/em>. You can also get a 10-pack bag of their whole wheat \u003cem>rotis\u003c/em> to go. And one of my personal favorites, the richly flavored \u003cem>dal makhani\u003c/em> is prepared with a mix of black lentils, kidney and mung beans. Vegan, gluten-free and \u003ca href=\"http://en.wikipedia.org/wiki/Jainism\" target=\"_blank\">Jain\u003c/a> options are also denoted on the menu. And there's a \u003ca href=\"http://chaatbhavan.com/locations/\" target=\"_blank\">second location\u003c/a> in Sunnyvale, another popular Indian enclave, on the other side of the bay.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://chaatbhavan.com/\" target=\"_blank\">Chaat Bhavan\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>\u003c/strong>5355 Mowry Ave. [\u003ca href=\"https://goo.gl/maps/MML2e\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nFremont, CA 94538\u003cbr>\nPh: (510) 795-1100\u003cbr>\nHours: Everyday from 11:30am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/chaatbhavan\" target=\"_blank\">Chaat Bhavan\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/chaatbhavan\" target=\"_blank\">@chaatbhavan\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"79696,79697,79701,79700,79699,79702,79703,79698,79704\"]\u003c/p>\n\u003cp>The \u003ca href=\"http://en.wikipedia.org/wiki/Kerala\" target=\"_blank\">southern state of Kerala\u003c/a> in India is known for its delectable seafood curries, and Red Chillies draws its inspiration from its northernmost coastal region of \u003ca href=\"http://en.wikipedia.org/wiki/Malabar_region\" target=\"_blank\">Malabar\u003c/a>. Walk into their doors during the busy lunchtime rush, and you'll have to wait a bit to get seated for their extensive buffet. On the afternoon I dropped by, I visited the buffet twice in order to sample all of their offerings: vegetable \u003ca href=\"http://en.wikipedia.org/wiki/Pakora\" target=\"_blank\">\u003cem>pakoras\u003c/em>\u003c/a>, or fritters; seasoned jasmine rice; \u003ca href=\"http://en.wikipedia.org/wiki/Thoran\" target=\"_blank\">\u003cem>thoran\u003c/em>\u003c/a>, a Keralite cabbage-based dish;\u003cem> dal\u003c/em>; \u003cem>potato moily\u003c/em>, a South Indian coconut and turmeric curry; a vegetable and \u003cem>paneer kuruma,\u003c/em> or curry, that's often eaten with \u003ca href=\"http://en.wikipedia.org/wiki/Parotta\" target=\"_blank\">\u003cem>porotta\u003c/em>\u003c/a>, a Kerala-style wheat flatbread; \u003ca href=\"http://en.wikipedia.org/wiki/Chicken_65\" target=\"_blank\">\u003cem>Chicken 65\u003c/em>\u003c/a>, a spicy fried chicken dish that hails from \u003ca href=\"http://en.wikipedia.org/wiki/Tamil_Nadu\" target=\"_blank\">Tamil Nadu\u003c/a>; a classic Malabar fish curry; fiery chicken pepper masala; juicy goat curry; \u003cem>papadum\u003c/em>. I managed to make room for a small cup of complimentary chai and the milky \u003cem>vermicelli payasam\u003c/em> for dessert. Go there on Sundays afternoons for an even more deluxe Keralite buffet.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://myredchillies.com/\" target=\"_blank\">Red Chillies\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>\u003c/strong>167 S. Main St. [\u003ca href=\"https://goo.gl/maps/u8mIs\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nMilpitas, CA 95035\u003cbr>\nPh: (408) 418-4778\u003cbr>\nHours: Lunch Buffet Mon, Wed, Thu, Fri 11:30am-2pm\u003cbr>\nSaturday Lunch (a la carte only) 12-3pm\u003cbr>\nSpecial Kerala Sunday Lunch Buffet 12-3pm\u003cbr>\nDinner: Sun, Mon, Wed, Thu (a la carte only) 6-9pm\u003cbr>\nFri-Sat (a la carte only) 6-9:30pm\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"79592,79593,79594,79595,79596,79597,79598,79599,79600\"]\u003c/p>\n\u003cp>Neighboring the \u003ca href=\"http://www.thespicehouse.com/\" target=\"_blank\">Spice House\u003c/a> and \u003ca href=\"http://www.yelp.com/biz/monish-music-entertainment-union-city\" target=\"_blank\">Monish Music\u003c/a> in Union City, Kabila Cuisine of India specializes in Northern Indian cooking. I arrived too late one afternoon for their all-you-can eat lunch buffet, but ordering a la carte was no disappointment. The sizzling platter of lamb sausage, chicken and shrimp in the \u003cem>tandoori\u003c/em> mixed grill is a generous helping of succulent meat. All too often, \u003ca href=\"http://en.wikipedia.org/wiki/Chicken_tikka_masala\" target=\"_blank\">\u003cem>chicken tikka masala\u003c/em>\u003c/a> is drowning in a pool of excessive heavy cream, but their version held back on the dairy and was teeming with flavorful tomatoes and spices. Sop up the sauce with buttery garlic \u003ca href=\"http://en.wikipedia.org/wiki/Naan\" target=\"_blank\">\u003cem>naan\u003c/em>\u003c/a> or puffy \u003ca href=\"http://en.wikipedia.org/wiki/Puri_(food)\" target=\"_blank\">\u003cem>poori\u003c/em>\u003c/a>. And there's plenty of goat dishes available, including a goat \u003ca href=\"http://en.wikipedia.org/wiki/Biryani\" target=\"_blank\">\u003cem>biryani\u003c/em>\u003c/a> rice dish replete with tender pieces of short ribs. If you don't have time to peruse their lavish sweets counter for dessert, a sugary \u003cem>lassi\u003c/em> will finish up your meal nicely.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://kabilarestaurant.com/\" target=\"_blank\">Kabila Cuisine of India\u003c/a>\u003c/strong>\u003cbr>\n29286 Union City Blvd. [\u003ca href=\"https://goo.gl/maps/iK46H\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nUnion City, CA 94587\u003cbr>\nPh: (510) 471-6666\u003cbr>\nHours: Tue-Thu 11am-9:30pm; Fri-Sat 11am-10pm; Sun 11am-9pm\u003cbr>\nTue-Fri Lunch Buffet 11:30am-2pm \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>https://www.google.com/maps/d/embed?mid=z1ty7rbi_fOk.kQm5jC__9VwQ&\u003c/p>\n\n",
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"excerpt": "With a sizable Asian population according to the most recent census, Fremont's thriving Indian community outnumbers all others in the city. Venture over to this diverse area and you'll discover numerous restaurants and shops to explore. From creamy Northern Indian curries to South Indian dosas, there's a marvelous range of regional cuisines to sample. ",
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"description": "With a sizable Asian population according to the most recent census, Fremont's thriving Indian community outnumbers all others in the city. Venture over to this diverse area and you'll discover numerous restaurants and shops to explore. From creamy Northern Indian curries to South Indian dosas, there's a marvelous range of regional cuisines to sample. ",
"title": "5 Bites: Satisfy Your Indian Curry and Chaat Cravings in and Around Fremont | KQED",
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"headline": "5 Bites: Satisfy Your Indian Curry and Chaat Cravings in and Around Fremont",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_79428\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/chaatbhavan4.jpg\" alt=\"Bhel Thali\" width=\"1000\" height=\"570\" class=\"size-full wp-image-79428\">\u003cfigcaption class=\"wp-caption-text\">Bhel Thali from Chaat Bhavan.\u003c/figcaption>\u003c/figure>\n\u003cp>With a sizable Asian population according \u003ca href=\"http://factfinder2.census.gov/faces/tableservices/jsf/pages/productview.xhtml?pid=DEC_10_DP_DPDP1\" target=\"_blank\">to the most recent census\u003c/a>, Fremont's thriving Indian community outnumbers all others in the city. Venture over to this diverse area and you'll discover numerous restaurants and shops to explore. From creamy Northern Indian curries to South Indian dosas, there's a marvelous variety of regional cuisines to sample. Let us know your local 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>It's worth taking a trip to Newark for \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Dosa\" target=\"_blank\">dosas\u003c/a>\u003c/em>, \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Vada_(food)\" target=\"_blank\">vadas\u003c/a>\u003c/em>, \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Uttapam\" target=\"_blank\">uthappam\u003c/a>\u003c/em> and other traditional South Indian specialties at Ganesh Bhavan -- and be sure to bring your appetite. Kick off a hearty meal with a popular accompaniment to their mouthwatering dishes: \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Sambar_(dish)\" target=\"_blank\">sambar\u003c/a>\u003c/em>, a spicy, piping hot vegetable stew with lentils, eggplant and potatoes and a complementary plate of thin, cracker-like \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Papadum\" target=\"_blank\">papadum\u003c/a>\u003c/em>. Be sure to indulge in some\u003cem> \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Idli\" target=\"_blank\">idli\u003c/a>\u003c/em>,\u003cem> \u003c/em>\u003c/em>spongy, steamed lentil and rice flour cakes served with fresh coconut-chilies and spicy tomato chutneys. A savory relative of doughnuts are \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Vada_(food)\" target=\"_blank\">medhu vada\u003c/a>\u003c/em>, fried lentil treats with a dash of chilies and spices. The arrival of the visually stunning \u003cem>dosa\u003c/em> is always a show-stopper. The oversized crepe will dwarf your plate and stuff your belly -- especially if you order a \u003cem>masala dosa\u003c/em> that's chock-full of potatoes, peas, onions and spices. Another fine shareable snack, tomato and peas \u003cem>uthappam\u003c/em>, is a large, spicy pancake made with the same fermented rice and black lentils batter as \u003cem>dosas\u003c/em>. And if you still have room for anything else, dig into a bowl of \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Pongal_(dish)\" target=\"_blank\">pongal\u003c/a>\u003c/em>, a rich, risotto-like rice dish with \u003ca href=\"http://en.wikipedia.org/wiki/Dal\" target=\"_blank\">dal\u003c/a>, cashews and swirls of \u003ca href=\"http://en.wikipedia.org/wiki/Ghee\" target=\"_blank\">ghee\u003c/a>. While these dishes are commonly eaten at breakfast, Ganesh Bhavan is open for the lunch and dinner crowd except on Mondays.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/ganesh-bhavan-newark\" target=\"_blank\">Ganesh Bhavan\u003c/a>\u003c/strong>\u003cbr>\n39742 Cedar Blvd. [\u003ca href=\"https://goo.gl/maps/QTayt\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nNewark, CA 94560\u003cbr>\nPh: (510) 573-4056\u003cbr>\nHours: Tue-Sun 11am-9:30pm; Closed Mondays\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If you're in the mood for some finger-licking good Indian snacks -- \u003cem>chaat\u003c/em> means \"to lick\" in Hindi -- head to Chatpatta Corner for an excellent array of delights that equal the goodies of Mumbai street vendors. Peruse one of their helpful info cards that gives you an explanation of the menu in case you're unsure of what to order. You can nosh right at the counter as soon as you're served, or take your dishes back to your table. If you want to take a DIY approach, you'll get the ingredients for \u003ca href=\"http://en.wikipedia.org/wiki/Panipuri\" target=\"_blank\">\u003cem>pani puri\u003c/em>\u003c/a> in separate bowls; crack open the crispy \u003cem>puri\u003c/em> shells and fill them with chickpeas, potatoes, chutneys and tamarind water (the \u003cem>pani\u003c/em>.) \u003cem>Tikki\u003c/em> and \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Kachori\" target=\"_blank\">kachori\u003c/a>\u003c/em> with \u003cem>masala choley\u003c/em> is a warm, sweet-and-sour melange of potato patties, fried lentil-filled pastries, chickpea curry and other typical \u003cem>chaat\u003c/em> toppings. Wash it all down with a sweet \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Lassi\" target=\"_blank\">lassi\u003c/a>\u003c/em> yogurt drink. The \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Trachyspermum_ammi\" target=\"_blank\">Ajwain\u003c/a> paratha\u003c/em> flatbread is peppered with a fragrant spice similar in flavor to thyme and perfect for eating with a dollop of fresh yogurt and a bite of piquant pickles. Dip your corn flour flatbread, \u003cem>maka roti,\u003c/em> into a big helping of \u003cem>saag\u003c/em>, or spinach curry, which comes with a complimentary glass of refreshing \u003ca href=\"http://en.wikipedia.org/wiki/Chaas\" target=\"_blank\">\u003cem>chaas\u003c/em>\u003c/a>, a tangy, buttermilk drink seasoned with cumin and salt. Or top it with spoonfuls of \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Aloo_gobi\" target=\"_blank\">aloo gobi\u003c/a> cauliflower curry \u003c/em>. Sadly, they were out of \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Pav_Bhaji\" target=\"_blank\">pav bhaj\u003c/a>i\u003c/em> when I stopped by, but that'll give me an excuse to go back again soon. There's also a second location inside the \u003ca href=\"http://www.newindiabazar.us/\" target=\"_blank\">New Indian Bazar\u003c/a> grocery store on Mowry Avenue.\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://chatpattacorner.wix.com/fremontca94555\" target=\"_blank\">Chatpatta Corner\u003c/a>\u003c/strong>\u003cbr>\n34751 Ardenwood Blvd. [\u003ca href=\"https://goo.gl/maps/JjR41\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nFremont, CA 94555\u003cbr>\nPh: (510) 505-0400\u003cbr>\nHours: Tue-Sun 11:30am-8pm\u003cbr>\nPrice range: Price range: $ (Entrees $10 and under)\u003cbr>\nCash only\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Located just off of the I-880, Chaat Bhavan is convenient vegetarian eatery to stop for a quick and cheap meal if you're on your way to the \u003ca href=\"http://www.indiacashandcarry.com/\" target=\"_blank\">India Cash and Carry\u003c/a> or other nearby shops for Indian groceries. Despite the fact the dining room is undergoing a renovation, their deliciously prepared dishes emerge from the kitchen at a brisk pace. All items are priced under $10 and include \u003ca href=\"http://en.wikipedia.org/wiki/Punjabi_cuisine\" target=\"_blank\">Punjabi\u003c/a>, \u003ca href=\"http://en.wikipedia.org/wiki/Gujarati\" target=\"_blank\">Gujarati\u003c/a>, \u003ca href=\"http://en.wikipedia.org/wiki/Indian_Chinese_cuisine\" target=\"_blank\">Desi Chinese\u003c/a> and South Indian snacks, curries, freshly baked breads from their \u003ca href=\"http://en.wikipedia.org/wiki/Tandoor\" target=\"_blank\">\u003cem>tandoor\u003c/em>\u003c/a> and even wraps. The \u003cem>chaat samosa\u003c/em> comes with two fried potato-filled pastries smothered with a sweet chickpea curry, spicy chutney and onions. It pairs well with the heaping platter of cool, crunchy \u003cem>bhel puri\u003c/em> that's the main highlight of the \u003cem>bhel thali\u003c/em> special. Generally made with puffed rice, bits of \u003cem>papdis\u003c/em> or baked crackers, housemade \u003cem>sev\u003c/em> (fried chickpea flour noodles), onions, lentils, cilantro and chutney, it's a popular Indian street food treat. This \u003ca href=\"http://en.wikipedia.org/wiki/Thali\" target=\"_blank\">\u003cem>thali\u003c/em>\u003c/a> comes with two small servings of the vegetable curries of the day, your choice of \u003ca href=\"http://en.wikipedia.org/wiki/Roti\" target=\"_blank\">\u003cem>roti\u003c/em>\u003c/a> or \u003ca href=\"http://en.wikipedia.org/wiki/Paratha\" target=\"_blank\">\u003cem>paratha\u003c/em>\u003c/a> flatbread, \u003cem>kadhi\u003c/em> (a simmered yogurt and chickpea flour gravy), jasmine rice, \u003ca href=\"http://en.wikipedia.org/wiki/Raita\" target=\"_blank\">\u003cem>raita\u003c/em>\u003c/a> (yogurt accompaniment with raw vegetables and spices to cool your palate), \u003cem>papadum\u003c/em>, and rice pudding, or \u003ca href=\"http://en.wikipedia.org/wiki/Kheer\" target=\"_blank\">\u003cem>kheer\u003c/em>\u003c/a>, for dessert. You also get your choice of soda, tea, or \u003cem>chaas\u003c/em>. Scoop up their version of \u003cem>saag paneer\u003c/em>, a rich, savory spinach curry made with housemade cheese, with pieces of their fresh \u003cem>masala roti\u003c/em>. You can also get a 10-pack bag of their whole wheat \u003cem>rotis\u003c/em> to go. And one of my personal favorites, the richly flavored \u003cem>dal makhani\u003c/em> is prepared with a mix of black lentils, kidney and mung beans. Vegan, gluten-free and \u003ca href=\"http://en.wikipedia.org/wiki/Jainism\" target=\"_blank\">Jain\u003c/a> options are also denoted on the menu. And there's a \u003ca href=\"http://chaatbhavan.com/locations/\" target=\"_blank\">second location\u003c/a> in Sunnyvale, another popular Indian enclave, on the other side of the bay.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://chaatbhavan.com/\" target=\"_blank\">Chaat Bhavan\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>\u003c/strong>5355 Mowry Ave. [\u003ca href=\"https://goo.gl/maps/MML2e\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nFremont, CA 94538\u003cbr>\nPh: (510) 795-1100\u003cbr>\nHours: Everyday from 11:30am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/chaatbhavan\" target=\"_blank\">Chaat Bhavan\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/chaatbhavan\" target=\"_blank\">@chaatbhavan\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Neighboring the \u003ca href=\"http://www.thespicehouse.com/\" target=\"_blank\">Spice House\u003c/a> and \u003ca href=\"http://www.yelp.com/biz/monish-music-entertainment-union-city\" target=\"_blank\">Monish Music\u003c/a> in Union City, Kabila Cuisine of India specializes in Northern Indian cooking. I arrived too late one afternoon for their all-you-can eat lunch buffet, but ordering a la carte was no disappointment. The sizzling platter of lamb sausage, chicken and shrimp in the \u003cem>tandoori\u003c/em> mixed grill is a generous helping of succulent meat. All too often, \u003ca href=\"http://en.wikipedia.org/wiki/Chicken_tikka_masala\" target=\"_blank\">\u003cem>chicken tikka masala\u003c/em>\u003c/a> is drowning in a pool of excessive heavy cream, but their version held back on the dairy and was teeming with flavorful tomatoes and spices. Sop up the sauce with buttery garlic \u003ca href=\"http://en.wikipedia.org/wiki/Naan\" target=\"_blank\">\u003cem>naan\u003c/em>\u003c/a> or puffy \u003ca href=\"http://en.wikipedia.org/wiki/Puri_(food)\" target=\"_blank\">\u003cem>poori\u003c/em>\u003c/a>. And there's plenty of goat dishes available, including a goat \u003ca href=\"http://en.wikipedia.org/wiki/Biryani\" target=\"_blank\">\u003cem>biryani\u003c/em>\u003c/a> rice dish replete with tender pieces of short ribs. If you don't have time to peruse their lavish sweets counter for dessert, a sugary \u003cem>lassi\u003c/em> will finish up your meal nicely.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://kabilarestaurant.com/\" target=\"_blank\">Kabila Cuisine of India\u003c/a>\u003c/strong>\u003cbr>\n29286 Union City Blvd. [\u003ca href=\"https://goo.gl/maps/iK46H\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nUnion City, CA 94587\u003cbr>\nPh: (510) 471-6666\u003cbr>\nHours: Tue-Thu 11am-9:30pm; Fri-Sat 11am-10pm; Sun 11am-9pm\u003cbr>\nTue-Fri Lunch Buffet 11:30am-2pm \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"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. ",
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"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.",
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"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>",
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"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?",
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"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.",
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"possible": {
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"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"pri-the-world": {
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"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
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"radiolab": {
"id": "radiolab",
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"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
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"reveal": {
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},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
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},
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"info": "Science Friday is a weekly science talk show, broadcast live over public radio stations nationwide. Each week, the show focuses on science topics that are in the news and tries to bring an educated, balanced discussion to bear on the scientific issues at hand. Panels of expert guests join host Ira Flatow, a veteran science journalist, to discuss science and to take questions from listeners during the call-in portion of the program.",
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"snap-judgment": {
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"title": "Snap Judgment",
"tagline": "Real stories with killer beats",
"info": "The Snap Judgment radio show and podcast mixes real stories with killer beats to produce cinematic, dramatic radio. Snap's musical brand of storytelling dares listeners to see the world through the eyes of another. This is storytelling... with a BEAT!! Snap first aired on public radio stations nationwide in July 2010. Today, Snap Judgment airs on over 450 public radio stations and is brought to the airwaves by KQED & PRX.",
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