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"disqusTitle": "5 Bites: Dollars to Delicious Doughnuts in Oakland and Berkeley",
"title": "5 Bites: Dollars to Delicious Doughnuts in Oakland and Berkeley",
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"content": "\u003cfigure id=\"attachment_72570\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-72570\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/pepples2.jpg\" alt=\"Pepples glazed doughnuts\" width=\"1000\" height=\"786\">\u003cfigcaption class=\"wp-caption-text\">Pepples Donut Farm glazed doughnuts in Oakland. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Whether you want fancy or no-frills, the East Bay's got a doughnut for you. Here's five of my favorite places in Oakland and Berkeley where I get my fried dough fix, and feel free to share in the comments your own personal go-to spots.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" \"72914,72915,72916,72917,72918,72919\" exclude=\"72804,72805,72806,72807,72808,72809, 72569,72570,72571,72572,72573,72574,72923,72924,72925,72926,72927,72928,72997,72998,72999,73000,73001,73002,73007\"]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.doughnutdolly.com\" target=\"_blank\" rel=\"noopener\">Doughnut Dolly\u003c/a>\u003c/strong> [\u003cstrong>CLOSED\u003c/strong>]\u003cbr>\n482 B 49th St. [\u003ca href=\"http://goo.gl/tlZf83\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 338-6738\u003cbr>\nHours: Wed-Thu 8am-3pm; Fri-Sun 8am-4pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/DoughnutDolly\" target=\"_blank\" rel=\"noopener\">DoughnutDolly\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/doughnutdolly\" target=\"_blank\" rel=\"noopener\">@doughnutdolly\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>Enter the elegant confines of Hannah Hoffman's Doughnut Dolly shop in Temescal Alley, and you'll get to savor one of the best doughnuts in the Bay Area. Light, airy, dusted with sugar and plumped up with fresh fillings right on the spot, it's worth making the trek to North Oakland to indulge in one of Doughnut Dolly's exquisite treats (and get there quickly as they sell out fast!) They sell a small selection of drinks and products and now have a second location in \u003ca href=\"http://www.doughnutdolly.com/site/page/home\" target=\"_blank\" rel=\"noopener\">Berkeley\u003c/a>.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" \"72997,72998,72999,73000,73001,7300\" exclude=\"72804,72805,72806,72807,72808,72809, 72569,72570,72571,72572,72573,72574,72914,72915,72916,72917,72918,72919,72923,72924,72925,72926,72927,72928,73007\"]\u003c/p>\n\u003cp>If you're not in the mood for an entire doughnut (hard to believe, I know) and just want a few nibbles, or are in the mood to sample a variety of flavors -- then Donut Savant is the place for you. Laurel Davis' \"wholes,\" or doughnut holes served in mini-cupcake liners, are a delicious way to have just one bite or a sugary bingefest. Prices range from a mere 50 cents to a dollar, and they serve coffee, tea and assortment of other drinks.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.donutsavant.com/\" target=\"_blank\" rel=\"noopener\">Donut Savant\u003c/a>\u003c/strong>\u003cbr>\n1934 Broadway [\u003ca href=\"http://goo.gl/SFRcb3\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 972-8268\u003cbr>\nHours: Tue-Fri 7am-3pm; Sat 8am-2pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/donutsavant\" target=\"_blank\" rel=\"noopener\">donut savant\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/DonutSavant\" target=\"_blank\" rel=\"noopener\">@DonutSavant\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" \"72569,72570,72571,72572,72573,72574\" exclude=\"72804,72805,72806,72807,72808,72809, 72914,72915,72916,72917,72918,72919,72923,72924,72925,72926,72927,72928,72997,72998,72999,73000,73001,73002,73007\"]\u003c/p>\n\u003cp>Spot the giant hot pink doughnut parked on the sidewalk on San Pablo Avenue near 60th Street, and you’ll find the entrance to Pepples Donut Farm. This bakery is one of those local gems that will make you skeptical that there's no butter, cream or other dairy-based ingredients used in their rich, decadent confections. And you’ll find no stale doughnuts here; all of their baked goods are prepared fresh daily from organic ingredients. If you’re in the mood for something more substantial, they serve up excellent lunches and weekend brunch, too. Try their breakfast burrito or a bowl of their homemade granola with fresh fruit and your choice of soy or hemp milk. You can also find their doughnuts at \u003ca href=\"http://www.pepplesdonuts.com/locations\" target=\"_blank\" rel=\"noopener\">select locations\u003c/a> in the Bay Area.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.pepplesdonuts.com/\" target=\"_blank\" rel=\"noopener\">Pepples Donut Farm\u003c/a>\u003c/strong>\u003cbr>\n6037 San Pablo Ave. [\u003ca href=\"http://goo.gl/g0zCyu\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nOakland, CA 94608\u003cbr>\nPh: (510) 338-6319\u003cbr>\nHours: Tue-Fri 7:30am-3pm; Sat-Sun 9am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Pepples-Donuts/31322732286#/pages/Pepples-Donuts/31322732286\" target=\"_blank\" rel=\"noopener\">Pepples Donuts\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/vegan_donuts\" target=\"_blank\" rel=\"noopener\">@vegan_donuts\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" \"72923,72924,72925,72926,72927,72928\" exclude=\"72804,72805,72806,72807,72808,72809, 72569,72570,72571,72572,72573,72574,72914,72915,72916,72917,72918,72919,72997,72998,72999,73000,73001,73002,73007\"]\u003c/p>\n\u003cp>When you step through the door of Dream Fluff Donuts, you'll feel as if you've taken a trip back in time. Reminiscent of a small-town diner from back in the day, you can sit down at their lunch counter and scratch off a lottery ticket while you snack on your doughnuts. They've also got a wide array of other cheap eats, including burgers, sandwiches and breakfast items.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/dream-fluff-donuts-berkeley\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Dream Fluff Donuts\u003c/strong>\u003c/a>\u003cbr>\n2637 Ashby Ave. [\u003ca href=\"http://goo.gl/zciKil\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94705\u003cbr>\nPh: (510) 649-0471\u003cbr>\nHours: Mon-Sat 4am-6pm; Sun 6:30am-2pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Dream-Fluff-Donut-Shop/114865041882227\" target=\"_blank\" rel=\"noopener\">Dream Fluff Donut Shop\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" \"72804,72805,72806,72807,72808,72809\" exclude=\"72569,72570,72571,72572,72573,72574, 72914,72915,72916,72917,72918,72919,72923,72924,72925,72926,72927,72928,72997,72998,72999,73000,73001,73002,73007\"]\u003c/p>\n\u003cp>Located right near UC Berkeley since 1939, this cozy doughnut shop caters to the student crowd with its late night hours. You can watch their freshly baked goods being rolled out around the clock through their main plate glass window, or if you're inclined to save a few bucks, pick up one of their bags of day-old doughnuts.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/king-pin-donuts-berkeley\" target=\"_blank\" rel=\"noopener\">\u003cstrong>King Pin Donuts\u003c/strong>\u003c/a>\u003cbr>\n2521 Durant Ave., Ste A [\u003ca href=\"http://goo.gl/d35t2p\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 843-6688\u003cbr>\nHours: Mon-Sun 7-2am\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/King-Pin-Donuts/111143728911054?ref=br_tf\" target=\"_blank\" rel=\"noopener\">King Pin Donuts\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Spot the giant hot pink doughnut parked on the sidewalk on San Pablo Avenue near 60th Street, and you’ll find the entrance to Pepples Donut Farm. This bakery is one of those local gems that will make you skeptical that there's no butter, cream or other dairy-based ingredients used in their rich, decadent confections. And you’ll find no stale doughnuts here; all of their baked goods are prepared fresh daily from organic ingredients. If you’re in the mood for something more substantial, they serve up excellent lunches and weekend brunch, too. Try their breakfast burrito or a bowl of their homemade granola with fresh fruit and your choice of soy or hemp milk. You can also find their doughnuts at \u003ca href=\"http://www.pepplesdonuts.com/locations\" target=\"_blank\" rel=\"noopener\">select locations\u003c/a> in the Bay Area.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.pepplesdonuts.com/\" target=\"_blank\" rel=\"noopener\">Pepples Donut Farm\u003c/a>\u003c/strong>\u003cbr>\n6037 San Pablo Ave. [\u003ca href=\"http://goo.gl/g0zCyu\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nOakland, CA 94608\u003cbr>\nPh: (510) 338-6319\u003cbr>\nHours: Tue-Fri 7:30am-3pm; Sat-Sun 9am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Pepples-Donuts/31322732286#/pages/Pepples-Donuts/31322732286\" target=\"_blank\" rel=\"noopener\">Pepples Donuts\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/vegan_donuts\" target=\"_blank\" rel=\"noopener\">@vegan_donuts\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>When you step through the door of Dream Fluff Donuts, you'll feel as if you've taken a trip back in time. Reminiscent of a small-town diner from back in the day, you can sit down at their lunch counter and scratch off a lottery ticket while you snack on your doughnuts. They've also got a wide array of other cheap eats, including burgers, sandwiches and breakfast items.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/dream-fluff-donuts-berkeley\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Dream Fluff Donuts\u003c/strong>\u003c/a>\u003cbr>\n2637 Ashby Ave. [\u003ca href=\"http://goo.gl/zciKil\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94705\u003cbr>\nPh: (510) 649-0471\u003cbr>\nHours: Mon-Sat 4am-6pm; Sun 6:30am-2pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Dream-Fluff-Donut-Shop/114865041882227\" target=\"_blank\" rel=\"noopener\">Dream Fluff Donut Shop\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>Located right near UC Berkeley since 1939, this cozy doughnut shop caters to the student crowd with its late night hours. You can watch their freshly baked goods being rolled out around the clock through their main plate glass window, or if you're inclined to save a few bucks, pick up one of their bags of day-old doughnuts.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/king-pin-donuts-berkeley\" target=\"_blank\" rel=\"noopener\">\u003cstrong>King Pin Donuts\u003c/strong>\u003c/a>\u003cbr>\n2521 Durant Ave., Ste A [\u003ca href=\"http://goo.gl/d35t2p\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 843-6688\u003cbr>\nHours: Mon-Sun 7-2am\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/King-Pin-Donuts/111143728911054?ref=br_tf\" target=\"_blank\" rel=\"noopener\">King Pin Donuts\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "20 Spot in the Mission: The New Mod Hangout Proves Better as a Wine Bar than a Full-Service Restaurant",
"title": "20 Spot in the Mission: The New Mod Hangout Proves Better as a Wine Bar than a Full-Service Restaurant",
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"content": "\u003cfigure id=\"attachment_72736\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/20-spot-outside1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/20-spot-outside1000.jpg\" alt=\"20 Spot is a new mod wine bar in the Mission district. Photo: Kate Williams\" width=\"1000\" height=\"669\" class=\"size-full wp-image-72736\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">20 Spot is a new mod wine bar in the Mission district. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Walking into \u003ca href=\"http://20spot.com/\">20 Spot\u003c/a>, a new wine bar in the Mission district, feels more like a visit to a mid-century antique store than to a restaurant. Low-slung, post-war style couches line the entryway, glass bulb pendant lamps cast a soft glow onto the space, and upcycled record box wine shelves hang behind the bar. The boxes are particularly appropriate—in its last incarnation, the small storefront that now houses 20 Spot was home to Force of Habit, a record store, and there’s still a neon “records” sign outside to prove it. The décor, envisioned by \u003ca href=\"http://www.trickdogbar.com/\">Trick Dog\u003c/a> architect \u003ca href=\"http://www.wylieprice.com/\">Wylie Price\u003c/a>, feels heavily twee, but it’s a nice break from the rustic-chic design of far too many Mission joints. \u003c/p>\n\u003cp>While 20 Spot bills itself as both a wine bar and a restaurant, just going for drinks makes a visit far more enjoyable than attempting to craft a full meal from their menu, unless you’ve got a flush pocketbook. At first glance, it’s easy to assume that the profusion of blue jean-clad diners indicates an affordable restaurant. But much like the Mission district as a whole, the cost is much higher than it may appear at first glance. Indeed, an initial attempt at eating a decent meal off of 20 Spot’s short, but well-crafted menu was an exercise in costly frustration.\u003c/p>\n\u003cfigure id=\"attachment_72738\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/littlegems-avocado-salad1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/littlegems-avocado-salad1000.jpg\" alt=\"A starter salad of little gems, cucumber, and avocado is crisp and refreshing, but not worth the price tag. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-72738\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A starter salad of little gems, cucumber, and avocado is crisp and refreshing, but not worth the price tag. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>A lightly dressed salad of crisp little gems, creamy avocado, cool cucumber, and aromatic dill is a fine starter. But $11 for a small bowl of lettuce and a quarter of an avocado that could be easily made at home is hardly a good value. Neither is the $5 price tag on the bread, even if it does come with house-made butter.\u003c/p>\n\u003cfigure id=\"attachment_72740\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/scallop-crudo1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/scallop-crudo1000.jpg\" alt=\"Scallop crudo makes for a pretty picture, but could have been fresher. Photo: Kate Williams\" width=\"1000\" height=\"669\" class=\"size-full wp-image-72740\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Scallop crudo makes for a pretty picture, but could have been fresher. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>The more complex dishes aren’t necessarily an improvement. A $15 scallop crudo on top of thinly sliced fennel and orange exhibited a pleasing balance of texture, but the seafood was less than fresh. Oysters sounded good, but pricey at $3 a pop.\u003c/p>\n\u003cp>Far better are the larger dishes. Chef Caleb Jones’ potted rabbit has, deservedly, received many accolades. The tender, shredded meat is bound with just enough fat to smear it on top of a slice of bread without overwhelming the gentle gaminess of the rabbit itself. Each accoutrement—assorted pickles, house Old Bay mustard, and apricot ketchup—is sharp on its own, yet sings when paired with the meat. The rabbit is a fine snack, but hardly a dish upon which to build a meal.\u003c/p>\n\u003cfigure id=\"attachment_72739\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/potted-rabit1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/potted-rabit1000.jpg\" alt=\"The potted rabbit dish was the best of the night. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-72739\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The potted rabbit dish was the best of the night. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Likewise, cheeses are elegantly plated, but it’s hard not to feel ripped off when presented with a paper-thin sliver of local fromage overwhelmed by mustards, pickles, nuts, and crackers. Throw in a few glasses of wine and the bill will easily creep up towards the three-digit mark. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>We paid our bill and set off for dinner number two (at a nearby pupusaria), but I couldn’t help but wonder if I’d approached 20 Spot in the wrong manner. \u003c/p>\n\u003cp>As a bar, I had few complaints. The short, well-curated bottle list offers a fun mix of familiar and less-common grapes, with an abundance of German and Austrian options. Surprisingly, bottles are a better bargain here than drinking by the glass (many hard-to-find bottles cost $50 and under). The single-serving options ($9-15) are pricey and less interesting, but they do pair well with the food.\u003c/p>\n\u003cfigure id=\"attachment_72737\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/bar1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/bar1000.jpg\" alt=\"20 Spot’s bar is adorned with upcycled record boxes. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-72737\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">20 Spot’s bar is adorned with upcycled record boxes. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Service is warm and knowledgeable; we received good suggestions on both wine and cheese choices. Our server helped us steer clear of the pedestrian cheese options and towards Bellwether Farm’s raw sheep San Andreas, which had funky character. \u003c/p>\n\u003cp>In truth, 20 Spot offers a thoughtful list of bar snacks, not the blueprint for a full dinner. Stepping in for a glass of Gamay and a few cheeses doesn’t exactly make for an affordable bite, but you probably weren’t expecting to save money on a wine and cheese date, anyways.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://20spot.com/\">20 Spot\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://goo.gl/YQcQoJ\">Map\u003c/a>\u003cbr>\n3565 20th Street\u003cbr>\nSan Francisco, CA 94110\u003cbr>\nPhone: (415) 624-3140\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/20spot\">20 Spot\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/20spotsf\">@20spotSF\u003c/a> \u003c/p>\n\n",
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"excerpt": "20 Spot, a posh new wine bar in the Mission district, offers a distinctly serious food menu. Is the cost of a meal worth it, or is the restaurant better appreciated as a bar? BAB's Kate Williams offers her take.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_72736\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/20-spot-outside1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/20-spot-outside1000.jpg\" alt=\"20 Spot is a new mod wine bar in the Mission district. Photo: Kate Williams\" width=\"1000\" height=\"669\" class=\"size-full wp-image-72736\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">20 Spot is a new mod wine bar in the Mission district. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Walking into \u003ca href=\"http://20spot.com/\">20 Spot\u003c/a>, a new wine bar in the Mission district, feels more like a visit to a mid-century antique store than to a restaurant. Low-slung, post-war style couches line the entryway, glass bulb pendant lamps cast a soft glow onto the space, and upcycled record box wine shelves hang behind the bar. The boxes are particularly appropriate—in its last incarnation, the small storefront that now houses 20 Spot was home to Force of Habit, a record store, and there’s still a neon “records” sign outside to prove it. The décor, envisioned by \u003ca href=\"http://www.trickdogbar.com/\">Trick Dog\u003c/a> architect \u003ca href=\"http://www.wylieprice.com/\">Wylie Price\u003c/a>, feels heavily twee, but it’s a nice break from the rustic-chic design of far too many Mission joints. \u003c/p>\n\u003cp>While 20 Spot bills itself as both a wine bar and a restaurant, just going for drinks makes a visit far more enjoyable than attempting to craft a full meal from their menu, unless you’ve got a flush pocketbook. At first glance, it’s easy to assume that the profusion of blue jean-clad diners indicates an affordable restaurant. But much like the Mission district as a whole, the cost is much higher than it may appear at first glance. Indeed, an initial attempt at eating a decent meal off of 20 Spot’s short, but well-crafted menu was an exercise in costly frustration.\u003c/p>\n\u003cfigure id=\"attachment_72738\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/littlegems-avocado-salad1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/littlegems-avocado-salad1000.jpg\" alt=\"A starter salad of little gems, cucumber, and avocado is crisp and refreshing, but not worth the price tag. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-72738\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A starter salad of little gems, cucumber, and avocado is crisp and refreshing, but not worth the price tag. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>A lightly dressed salad of crisp little gems, creamy avocado, cool cucumber, and aromatic dill is a fine starter. But $11 for a small bowl of lettuce and a quarter of an avocado that could be easily made at home is hardly a good value. Neither is the $5 price tag on the bread, even if it does come with house-made butter.\u003c/p>\n\u003cfigure id=\"attachment_72740\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/scallop-crudo1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/scallop-crudo1000.jpg\" alt=\"Scallop crudo makes for a pretty picture, but could have been fresher. Photo: Kate Williams\" width=\"1000\" height=\"669\" class=\"size-full wp-image-72740\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Scallop crudo makes for a pretty picture, but could have been fresher. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>The more complex dishes aren’t necessarily an improvement. A $15 scallop crudo on top of thinly sliced fennel and orange exhibited a pleasing balance of texture, but the seafood was less than fresh. Oysters sounded good, but pricey at $3 a pop.\u003c/p>\n\u003cp>Far better are the larger dishes. Chef Caleb Jones’ potted rabbit has, deservedly, received many accolades. The tender, shredded meat is bound with just enough fat to smear it on top of a slice of bread without overwhelming the gentle gaminess of the rabbit itself. Each accoutrement—assorted pickles, house Old Bay mustard, and apricot ketchup—is sharp on its own, yet sings when paired with the meat. The rabbit is a fine snack, but hardly a dish upon which to build a meal.\u003c/p>\n\u003cfigure id=\"attachment_72739\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/potted-rabit1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/potted-rabit1000.jpg\" alt=\"The potted rabbit dish was the best of the night. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-72739\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The potted rabbit dish was the best of the night. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Likewise, cheeses are elegantly plated, but it’s hard not to feel ripped off when presented with a paper-thin sliver of local fromage overwhelmed by mustards, pickles, nuts, and crackers. Throw in a few glasses of wine and the bill will easily creep up towards the three-digit mark. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>We paid our bill and set off for dinner number two (at a nearby pupusaria), but I couldn’t help but wonder if I’d approached 20 Spot in the wrong manner. \u003c/p>\n\u003cp>As a bar, I had few complaints. The short, well-curated bottle list offers a fun mix of familiar and less-common grapes, with an abundance of German and Austrian options. Surprisingly, bottles are a better bargain here than drinking by the glass (many hard-to-find bottles cost $50 and under). The single-serving options ($9-15) are pricey and less interesting, but they do pair well with the food.\u003c/p>\n\u003cfigure id=\"attachment_72737\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/bar1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/bar1000.jpg\" alt=\"20 Spot’s bar is adorned with upcycled record boxes. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-72737\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">20 Spot’s bar is adorned with upcycled record boxes. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Service is warm and knowledgeable; we received good suggestions on both wine and cheese choices. Our server helped us steer clear of the pedestrian cheese options and towards Bellwether Farm’s raw sheep San Andreas, which had funky character. \u003c/p>\n\u003cp>In truth, 20 Spot offers a thoughtful list of bar snacks, not the blueprint for a full dinner. Stepping in for a glass of Gamay and a few cheeses doesn’t exactly make for an affordable bite, but you probably weren’t expecting to save money on a wine and cheese date, anyways.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://20spot.com/\">20 Spot\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://goo.gl/YQcQoJ\">Map\u003c/a>\u003cbr>\n3565 20th Street\u003cbr>\nSan Francisco, CA 94110\u003cbr>\nPhone: (415) 624-3140\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/20spot\">20 Spot\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/20spotsf\">@20spotSF\u003c/a> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cfigure id=\"attachment_71905\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/cp812-group1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/cp812-group1000.jpg\" alt=\"Guests and host Leslie Sbrocco tape the twelfth episode of Season 8 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-71905\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests and host Leslie Sbrocco tape the twelfth episode of Season 8 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area's\u003c/a> twelfth and final episode of Season 8 airs on Thursday October 10 at 7:30pm on KQED 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\">View other airtimes\u003c/a>.\u003c/p>\n\u003cp>You can watch individual restaurant segments as well as \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9872\">view the entire episode online\u003c/a>. The website provides restaurant information not specified on the show and you are free to share your opinions on the restaurants featured. This season, Leslie Sbrocco will continue to share wine (and beer and spirits) tips with each episode.\u003c/p>\n\u003cp>The twelfth episode of Season 8 features these restaurants: \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9912\">Zin Restaurant & Wine Bar,\u003c/a> (Healdsburg), \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9898\">Turtle Tower Restaurant\u003c/a> (San Francisco) and \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9885\">Copita Tequileria y Comida\u003c/a> (Sausalito).\u003c/p>\n\u003cp>If you are interested in being a guest on the next season of Check, Please! Bay Area you can \u003ca href=\"http://blogs.kqed.org/checkplease/apply/\">apply online\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Watch Leslie Sbrocco share her Tips about Tequila:\u003c/strong>\u003cbr>\n[youtube //www.youtube.com/watch?v=eGD2PphcHvQ]\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\">View more Wine, Beer and Spirits Tips at Check, Please! Bay Area\u003c/a>.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_71905\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/cp812-group1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/cp812-group1000.jpg\" alt=\"Guests and host Leslie Sbrocco tape the twelfth episode of Season 8 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-71905\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests and host Leslie Sbrocco tape the twelfth episode of Season 8 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area's\u003c/a> twelfth and final episode of Season 8 airs on Thursday October 10 at 7:30pm on KQED 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\">View other airtimes\u003c/a>.\u003c/p>\n\u003cp>You can watch individual restaurant segments as well as \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9872\">view the entire episode online\u003c/a>. The website provides restaurant information not specified on the show and you are free to share your opinions on the restaurants featured. This season, Leslie Sbrocco will continue to share wine (and beer and spirits) tips with each episode.\u003c/p>\n\u003cp>The twelfth episode of Season 8 features these restaurants: \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9912\">Zin Restaurant & Wine Bar,\u003c/a> (Healdsburg), \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9898\">Turtle Tower Restaurant\u003c/a> (San Francisco) and \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9885\">Copita Tequileria y Comida\u003c/a> (Sausalito).\u003c/p>\n\u003cp>If you are interested in being a guest on the next season of Check, Please! Bay Area you can \u003ca href=\"http://blogs.kqed.org/checkplease/apply/\">apply online\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Watch Leslie Sbrocco share her Tips about Tequila:\u003c/strong>\u003cbr>\n\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/eGD2PphcHvQ'\n title='//www.youtube.com/embed/eGD2PphcHvQ'\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": "Mama Ji’s: A Deliciously Quirky Addition to the Castro's Restaurant Scene",
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"content": "\u003cp>The words “dim sum” conjure images of roving carts, chicken feet, and indecipherable character-filled menus. There are crowded tables, long waits, and florescent lights. You may have a hangover.\u003c/p>\n\u003cp>So it is a little peculiar to walk into \u003ca href=\"http://www.yelp.com/biz/mama-jis-san-francisco-2\">Mama Ji’s\u003c/a> on a sunny Sunday afternoon and be greeted with English menus, tiny tidy tables, and a full selection of Belgian beers. The room is strangely calm, even with a packed house—chalk it up to the lack of background music and patrons’ enthusiastic noshing. Even on the cusp of the Folsom Street Fare nearby, the wait for a table was only a few minutes; the host, co-owner Marv Woatla, is cheery and helpful, if a bit spacey.\u003c/p>\n\u003cfigure id=\"attachment_71760\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Mama-Jis-Exterior.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Mama-Jis-Exterior.jpg\" alt=\"Mama Ji’s sits on a quiet stretch of 18th Street in the Castro. Photo: Kate Williams\" width=\"1000\" height=\"665\" class=\"size-full wp-image-71760\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mama Ji’s sits on a quiet stretch of 18th Street in the Castro. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Mama Ji’s has a history much like that other \u003ca href=\"http://missionchinesefood.com/sf/\">Sichuan darling\u003c/a> over on Mission Street. Begun as a pop-up in the back of Queen Malika café last October, Lili “Mama” Ji and Woatla, her husband, formally took over the space this past May. This move has allowed Ji to expand the menu to include not only her family’s specialties, but also dim sum and Sichuan classics. They picked up a prize dim sum cook in Li Guozhong, formally of Daly City’s \u003ca href=\"http://www.koipalace.com/default.htm?cache=07012013\">Koi Palace\u003c/a>. \u003c/p>\n\u003cp>A surprising Belgian beer selection, curated by Woatla, makes up the bulk of the drink menu; they’ve also got \u003ca href=\"http://www.ritualroasters.com/\">Ritual\u003c/a> coffee and \u003ca href=\"http://www.redblossomtea.com/\">Red Blossom Teas\u003c/a> for teetotalers. \u003c/p>\n\u003cfigure id=\"attachment_71762\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Shanghai-Dumplings-w_-Turnip-Cakes.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Shanghai-Dumplings-w_-Turnip-Cakes.jpg\" alt=\"Shanghai Dumplings w/ Turnip Cakes.jpg Caption: Shanghai soup dumplings are a classic dim sum order. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-71762\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shanghai Dumplings w/ Turnip Cakes.jpg Caption: Shanghai soup dumplings are a classic dim sum order. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>If \u003ca href=\"http://www.sfweekly.com/2013-07-03/restaurants/mama-ji-s-dim-sum-castro-belgian-beer/full/\">recent\u003c/a> \u003ca href=\"http://www.sfexaminer.com/sanfrancisco/szechuan-fare-nicely-hot-hot-hot-at-mama-jis/Content?oid=2569249\">press\u003c/a> is any indication, Mama Ji’s is a welcome addition to the otherwise dull selection of Castro restaurants. But is the restaurant poised to be good enough to stand with the city’s greats, or is it destined to remain a quirky neighborhood staple? \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Given the experience during our recent visit, it ultimately seems geared towards the later. \u003c/p>\n\u003cp>The dim sum menu holds few surprises—steamed dumplings of all stripes, fried pot stickers, turnip cakes, chive pancakes are all common orders—but there are a couple Mama Ji originals, like vegetarian pork buns and a steamed lotus-leaf wrapped packet of glutinous rice and shrimp sausage.\u003c/p>\n\u003cfigure id=\"attachment_71759\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Barbeque-Pork-Dumplings.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Barbeque-Pork-Dumplings.jpg\" alt=\"Barbeque Pork Bao are huge, fluffy char siu-filled steamed buns. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-71759\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Barbeque Pork Bao are huge, fluffy char siu-filled steamed buns. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>On our dim sum visit, we filled our tiny table with steam baskets and noodle platters. The classic steamed dishes falter a little: The juicy and fragrant pork and shrimp filling in Ji’s shu mai dumplings is unfortunately overshadowed by thick, chewy wrappers. A similar fate befalls the well-seasoned but soup-deficient xiao long bao. Neon barbeque pork is on the saccharine side of sweet, but would make for a decent bao if not for the overwhelming size of the large Wonderbread-like bun.\u003c/p>\n\u003cfigure id=\"attachment_71763\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Shrimp-Sausage-and-Rice-packets.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Shrimp-Sausage-and-Rice-packets.jpg\" alt=\"Lotus leaves encase a surprisingly comforting mélange of sweet rice and salty shrimp sausage. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-71763\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lotus leaves encase a surprisingly comforting mélange of sweet rice and salty shrimp sausage. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Far better is the aforementioned steamed sweet rice and shrimp sausage. It’s a rustic, comforting, and pleasantly tender dish, exhibiting harmonious balance between salty shrimp, sweet rice, and fatty pork. The grassy lotus leaf grounds the dish, its fragrant perfume tying together the multitudinous flavors. Similarly, fried turnip cakes studded with unnamed pork pieces are lightened by the bright salinity of dried shrimp added to the dough. Much like a piece of good salty ham, they’re easy to fill up on.\u003c/p>\n\u003cp>But try to leave room for the springy Sichuanese noodles with spicy soybean paste. They’re as much sauce as noodles—that’s a great thing. Every bite comes loaded with rich ground pork, tangy fermented bean paste, and super-hot fresh green peppers. The green peppers especially are a smart move, as they freshen and intensify an otherwise fat-leaden dish—is reason enough to explore the dinner menu.\u003c/p>\n\u003cfigure id=\"attachment_71761\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Noodles-with-Spicy-Bean-Sauce.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Noodles-with-Spicy-Bean-Sauce.jpg\" alt=\"Ji’s noodles with spicy soybean paste are reason enough to return for dinner. Photo: Kate Williams\" width=\"1000\" height=\"668\" class=\"size-full wp-image-71761\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ji’s noodles with spicy soybean paste are reason enough to return for dinner. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Service is friendly and chatty, but a little disorganized. All of our dishes showed up at once, making it hard to sample each item while hot. While this wasn’t a serious problem for the noodles, we struggled to get through the steamed items at their peak. A staggered coursing of dumplings to fried items would have been welcome.\u003c/p>\n\u003cp>It’s not surprising that Mama Ji’s has been compared to both local dim sum joints and popular, hipper Sichuan restaurants nearby. But, frankly, Mama Ji’s is too unique for such comparisons to stick. With authentically fiery Sichuan fare, family-friendly dim sum, and an upscale drink selection, Mama Ji’s is truly more a mash-up of a restaurant. (Dare we call it fusion?) This status is by no means a critique. Instead, it befits a restaurant born out of a pop-up—flexible, creative, and fun—and we hope it stays this way.\u003c/p>\n\u003ch3>Information:\u003c/h3>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/mama-jis-san-francisco-2\">Mama Ji’s\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/q50R6X\">Map\u003c/a>\u003cbr>\n4416 18th Street\u003cbr>\nSan Francisco, CA 94114\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (415) 626-4416\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/pages/Mama-Jis/185785668227051\">Mama Ji’s\u003c/a> \u003c/p>\n\n",
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"excerpt": "The Castro is not the first place that pops into your head when you think \"dim sum\" or \"Sichuan,\" but that fact doesn't stop new restaurant Mama Ji's from serving up platefuls of steamed and stir-fried specialties all day long. BAB sent Kate Williams to check out this unassuming, quirky spot. \r\n\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The words “dim sum” conjure images of roving carts, chicken feet, and indecipherable character-filled menus. There are crowded tables, long waits, and florescent lights. You may have a hangover.\u003c/p>\n\u003cp>So it is a little peculiar to walk into \u003ca href=\"http://www.yelp.com/biz/mama-jis-san-francisco-2\">Mama Ji’s\u003c/a> on a sunny Sunday afternoon and be greeted with English menus, tiny tidy tables, and a full selection of Belgian beers. The room is strangely calm, even with a packed house—chalk it up to the lack of background music and patrons’ enthusiastic noshing. Even on the cusp of the Folsom Street Fare nearby, the wait for a table was only a few minutes; the host, co-owner Marv Woatla, is cheery and helpful, if a bit spacey.\u003c/p>\n\u003cfigure id=\"attachment_71760\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Mama-Jis-Exterior.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Mama-Jis-Exterior.jpg\" alt=\"Mama Ji’s sits on a quiet stretch of 18th Street in the Castro. Photo: Kate Williams\" width=\"1000\" height=\"665\" class=\"size-full wp-image-71760\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mama Ji’s sits on a quiet stretch of 18th Street in the Castro. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Mama Ji’s has a history much like that other \u003ca href=\"http://missionchinesefood.com/sf/\">Sichuan darling\u003c/a> over on Mission Street. Begun as a pop-up in the back of Queen Malika café last October, Lili “Mama” Ji and Woatla, her husband, formally took over the space this past May. This move has allowed Ji to expand the menu to include not only her family’s specialties, but also dim sum and Sichuan classics. They picked up a prize dim sum cook in Li Guozhong, formally of Daly City’s \u003ca href=\"http://www.koipalace.com/default.htm?cache=07012013\">Koi Palace\u003c/a>. \u003c/p>\n\u003cp>A surprising Belgian beer selection, curated by Woatla, makes up the bulk of the drink menu; they’ve also got \u003ca href=\"http://www.ritualroasters.com/\">Ritual\u003c/a> coffee and \u003ca href=\"http://www.redblossomtea.com/\">Red Blossom Teas\u003c/a> for teetotalers. \u003c/p>\n\u003cfigure id=\"attachment_71762\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Shanghai-Dumplings-w_-Turnip-Cakes.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Shanghai-Dumplings-w_-Turnip-Cakes.jpg\" alt=\"Shanghai Dumplings w/ Turnip Cakes.jpg Caption: Shanghai soup dumplings are a classic dim sum order. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-71762\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shanghai Dumplings w/ Turnip Cakes.jpg Caption: Shanghai soup dumplings are a classic dim sum order. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>If \u003ca href=\"http://www.sfweekly.com/2013-07-03/restaurants/mama-ji-s-dim-sum-castro-belgian-beer/full/\">recent\u003c/a> \u003ca href=\"http://www.sfexaminer.com/sanfrancisco/szechuan-fare-nicely-hot-hot-hot-at-mama-jis/Content?oid=2569249\">press\u003c/a> is any indication, Mama Ji’s is a welcome addition to the otherwise dull selection of Castro restaurants. But is the restaurant poised to be good enough to stand with the city’s greats, or is it destined to remain a quirky neighborhood staple? \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Given the experience during our recent visit, it ultimately seems geared towards the later. \u003c/p>\n\u003cp>The dim sum menu holds few surprises—steamed dumplings of all stripes, fried pot stickers, turnip cakes, chive pancakes are all common orders—but there are a couple Mama Ji originals, like vegetarian pork buns and a steamed lotus-leaf wrapped packet of glutinous rice and shrimp sausage.\u003c/p>\n\u003cfigure id=\"attachment_71759\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Barbeque-Pork-Dumplings.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Barbeque-Pork-Dumplings.jpg\" alt=\"Barbeque Pork Bao are huge, fluffy char siu-filled steamed buns. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-71759\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Barbeque Pork Bao are huge, fluffy char siu-filled steamed buns. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>On our dim sum visit, we filled our tiny table with steam baskets and noodle platters. The classic steamed dishes falter a little: The juicy and fragrant pork and shrimp filling in Ji’s shu mai dumplings is unfortunately overshadowed by thick, chewy wrappers. A similar fate befalls the well-seasoned but soup-deficient xiao long bao. Neon barbeque pork is on the saccharine side of sweet, but would make for a decent bao if not for the overwhelming size of the large Wonderbread-like bun.\u003c/p>\n\u003cfigure id=\"attachment_71763\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Shrimp-Sausage-and-Rice-packets.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Shrimp-Sausage-and-Rice-packets.jpg\" alt=\"Lotus leaves encase a surprisingly comforting mélange of sweet rice and salty shrimp sausage. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-71763\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lotus leaves encase a surprisingly comforting mélange of sweet rice and salty shrimp sausage. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Far better is the aforementioned steamed sweet rice and shrimp sausage. It’s a rustic, comforting, and pleasantly tender dish, exhibiting harmonious balance between salty shrimp, sweet rice, and fatty pork. The grassy lotus leaf grounds the dish, its fragrant perfume tying together the multitudinous flavors. Similarly, fried turnip cakes studded with unnamed pork pieces are lightened by the bright salinity of dried shrimp added to the dough. Much like a piece of good salty ham, they’re easy to fill up on.\u003c/p>\n\u003cp>But try to leave room for the springy Sichuanese noodles with spicy soybean paste. They’re as much sauce as noodles—that’s a great thing. Every bite comes loaded with rich ground pork, tangy fermented bean paste, and super-hot fresh green peppers. The green peppers especially are a smart move, as they freshen and intensify an otherwise fat-leaden dish—is reason enough to explore the dinner menu.\u003c/p>\n\u003cfigure id=\"attachment_71761\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Noodles-with-Spicy-Bean-Sauce.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Noodles-with-Spicy-Bean-Sauce.jpg\" alt=\"Ji’s noodles with spicy soybean paste are reason enough to return for dinner. Photo: Kate Williams\" width=\"1000\" height=\"668\" class=\"size-full wp-image-71761\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ji’s noodles with spicy soybean paste are reason enough to return for dinner. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Service is friendly and chatty, but a little disorganized. All of our dishes showed up at once, making it hard to sample each item while hot. While this wasn’t a serious problem for the noodles, we struggled to get through the steamed items at their peak. A staggered coursing of dumplings to fried items would have been welcome.\u003c/p>\n\u003cp>It’s not surprising that Mama Ji’s has been compared to both local dim sum joints and popular, hipper Sichuan restaurants nearby. But, frankly, Mama Ji’s is too unique for such comparisons to stick. With authentically fiery Sichuan fare, family-friendly dim sum, and an upscale drink selection, Mama Ji’s is truly more a mash-up of a restaurant. (Dare we call it fusion?) This status is by no means a critique. Instead, it befits a restaurant born out of a pop-up—flexible, creative, and fun—and we hope it stays this way.\u003c/p>\n\u003ch3>Information:\u003c/h3>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/mama-jis-san-francisco-2\">Mama Ji’s\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/q50R6X\">Map\u003c/a>\u003cbr>\n4416 18th Street\u003cbr>\nSan Francisco, CA 94114\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (415) 626-4416\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/pages/Mama-Jis/185785668227051\">Mama Ji’s\u003c/a> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cfigure id=\"attachment_71594\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/cp811-group-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/cp811-group-1000.jpg\" alt=\"Guests and host Leslie Sbrocco tape the eleventh episode of Season 8 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-71594\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests and host Leslie Sbrocco tape the eleventh episode of Season 8 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area's\u003c/a> eleventh episode of Season 8 airs on Thursday October 3 at 7:30pm on KQED 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\">View other airtimes\u003c/a>.\u003c/p>\n\u003cp>You can watch individual restaurant segments as well as \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9727\">view the entire episode online\u003c/a>. The website provides restaurant information not specified on the show and you are free to share your opinions on the restaurants featured. This season, Leslie Sbrocco will continue to share wine (and sometimes beer and spirits) tips with each episode.\u003c/p>\n\u003cp>The eleventh episode of Season 8 features these restaurants: \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9740\">Live Sushi,\u003c/a> (San Francisco), \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9769\">Chavez Supermarket & Taqueria\u003c/a> (Hayward) and \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9752\">Bistro Vis à Vis\u003c/a> (Greenbrae).\u003c/p>\n\u003cp>\u003cstrong>Watch Leslie Sbrocco share her Wine Tips about Sonoma County Wines:\u003c/strong>\u003cbr>\n[youtube //www.youtube.com/watch?v=mfdNd5686EI]\u003c/p>\n\u003cp>\u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\">View more Wine Tips at Check, Please! Bay Area\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cfigure id=\"attachment_71060\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/cp810group1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/cp810group1000.jpg\" alt=\"Guests and host Leslie Sbrocco tape the tenth episode of Season 8 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-71060\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests and host Leslie Sbrocco tape the tenth episode of Season 8 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area's\u003c/a> tenth episode of Season 8 airs on Thursday September 26 at 7:30pm on KQED 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\">View other airtimes\u003c/a>.\u003c/p>\n\u003cp>You can watch individual restaurant segments as well as \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9575\">view the entire episode online\u003c/a>. The website provides restaurant information not specified on the show and you are free to share your opinions on the restaurants featured. This season, Leslie Sbrocco will continue to share wine (and sometimes beer and spirits) tips with each episode.\u003c/p>\n\u003cp>The tenth episode of Season 8 features these restaurants: \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9582\">HRD Smokin' Grill,\u003c/a> (San Francisco), \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9599\">Buddy's Bites and Brews\u003c/a> (Hayward) and \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9612\">Metro Lafayette\u003c/a> (Lafayette).\u003c/p>\n\u003cp>\u003cstrong>Watch Leslie Sbrocco share her Wine Tips about Sonoma Wines:\u003c/strong>\u003cbr>\n[youtube //www.youtube.com/watch?v=nNnjn-pIZCI]\u003c/p>\n\u003cp>\u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\">View more Wine Tips at Check, Please! Bay Area\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_71060\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/cp810group1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/cp810group1000.jpg\" alt=\"Guests and host Leslie Sbrocco tape the tenth episode of Season 8 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-71060\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests and host Leslie Sbrocco tape the tenth episode of Season 8 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area's\u003c/a> tenth episode of Season 8 airs on Thursday September 26 at 7:30pm on KQED 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\">View other airtimes\u003c/a>.\u003c/p>\n\u003cp>You can watch individual restaurant segments as well as \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9575\">view the entire episode online\u003c/a>. The website provides restaurant information not specified on the show and you are free to share your opinions on the restaurants featured. This season, Leslie Sbrocco will continue to share wine (and sometimes beer and spirits) tips with each episode.\u003c/p>\n\u003cp>The tenth episode of Season 8 features these restaurants: \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9582\">HRD Smokin' Grill,\u003c/a> (San Francisco), \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9599\">Buddy's Bites and Brews\u003c/a> (Hayward) and \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9612\">Metro Lafayette\u003c/a> (Lafayette).\u003c/p>\n\u003cp>\u003cstrong>Watch Leslie Sbrocco share her Wine Tips about Sonoma Wines:\u003c/strong>\u003cbr>\n\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/nNnjn-pIZCI'\n title='//www.youtube.com/embed/nNnjn-pIZCI'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\">View more Wine Tips at Check, Please! Bay Area\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "2014 San Francisco Zagat Guide Surveys Restaurants, Residents' Eating Preferences",
"title": "2014 San Francisco Zagat Guide Surveys Restaurants, Residents' Eating Preferences",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_70984\" class=\"wp-caption alignleft\" style=\"max-width: 243px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/09/24/2014-san-francisco-zagat-guide-surveys-restaurants-residents-eating-preferences/zagat/\" rel=\"attachment wp-att-70984\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/zagat.jpg\" alt=\"The 2014 Zagat Guide is released today. Photo: Zagat\" width=\"243\" height=\"502\" class=\"size-full wp-image-70984\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The 2014 Zagat Guide is released today. Photo: Zagat\u003c/figcaption>\u003c/figure>\n\u003cp>The 2014 San Francisco Bay Area \u003ca href=\"http://www.zagat.com/\" target=\"_blank\">Zagat\u003c/a> Guide comes out today with 1,495 area restaurants covered in its pages, including all the usual suspects (and some new ones). \u003c/p>\n\u003cp>\u003ca href=\"http://www.garydanko.com/\" target=\"_blank\">Gary Danko\u003c/a>, the contemporary American restaurant near Fisherman's Wharf celebrating its 15th year, again topped the list as the most popular restaurant (and as the place with the best service and best food). \u003ca href=\"http://www.tartinebakery.com/\" target=\"_blank\">Tartine Bakery\u003c/a> was the favorite place under $25 and \u003ca href=\"http://www.postranchinn.com/dining/\" target=\"_blank\">Sierra Mar\u003c/a>, with impressive views in Big Sur, had the best decor -- in case you go to restaurants for the decor.\u003c/p>\n\u003cp>The Zagat Guide is compiled after surveying 17,505 people -- on the theory that a better understanding of restaurants will come from crowd-sourcing than from one high-end critic. Since Zagat was bought by Google in 2011 for $151 million there have been some small changes. Google revamped and relaunched the website and mobile app earlier this summer, which is free now. Zagat also is partially merged with Google Maps, so that Zagat suggestions come up in Google Maps when users search. In the age of so much information online, though, Zagat has also hinted that it may move more towards an editor-cultivated model (as opposed to the surveying crowd-sourcing model). The apps already include in some cities curated lists from editors of suggestions.\u003c/p>\n\u003cp>While most people use the Zagat Guide to get food suggestions, the 2014 survey also includes an overview of Bay Area residents' eating habits. \u003c/p>\n\u003cp>According to Zagat, in the Bay Area we're eating out an average of 4.2 times per week -- less than the national average of 4.4 times per week -- and ordering take-out 1.7 times per week, but we're spending more when we do go out ($41.87 per person on dinner, as opposed to $40.54 nationwide). Although we're paying more, we're tipping less -- just 18.4% v. the 19% national average. For shame!\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>We may not eat dinner and lunch out as much as people in other parts of the country, but we do brunch more. With just 7% of people nationally saying they go to brunch every weekend, 10% of Bay Area residents said they wouldn't miss the meal on the weekend, which may explain some of the long lines.\u003c/p>\n\u003cp>It also may not comes as a surprise that when we do make restaurant reservations, Bay Area residents are far more likely than others to make those reservations using the internet -- 68% of us reserve online and only 27% call the place directly, whereas nationally those numbers are 52% and 41%.\u003c/p>\n\u003cfigure id=\"attachment_70987\" class=\"wp-caption alignright\" style=\"max-width: 193px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/09/24/2014-san-francisco-zagat-guide-surveys-restaurants-residents-eating-preferences/4004778433_61d6bd739a/\" rel=\"attachment wp-att-70987\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/4004778433_61d6bd739a-193x290.jpg\" alt=\"Zagat is now merged with Google Maps on mobile apps. Photo: ZagatBuzz/Flickr\" width=\"193\" height=\"290\" class=\"size-medium wp-image-70987\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Zagat is now merged with Google Maps on mobile apps. Photo: ZagatBuzz/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>We also considered it more acceptable to take photos of your food than people in the rest of the country. Only 9% (as opposed to 12%) think that's rude or inappropriate, or just weird, whereas 86% of us think it's ok or totally acceptable -- otherwise what are we supposed to Instagram?\u003c/p>\n\u003cp>When it comes to our feelings about the restaurants, man are we picky. 26% of Bay Area residents said their biggest pet peeve eating out was inattentive staff, 16% said slow service, 12% said inadequately trained staff and 10% said rude staff. People nationwide were a bit more understanding -- or else the restaurant staff nationwide is better.\u003c/p>\n\u003cp>52% of San Franciscans said they won't wait longer than 30 minutes at a place that doesn't take reservations and 6% said, forget it, I skip those places.\u003c/p>\n\u003cp>We did have the same general tastes as the rest of the nation, with Italian as our favorite type of food. But, we're more diverse in our preferences. Nationally, 25% of people said Italian was their favorite cuisine, with American next at 13%. But, here, Italian got just 22% of the vote, then French had 14%, Japanese 13%, American 9%, all the way down the list through Thai, Indian, Vegetarian, German -- although 11% of Bay Area residents had to be different and said that their favorite was something else entirely. Of course it was.\u003c/p>\n\u003cp>When asked what we wanted to see more of, 15% of us said French restaurants. Maybe next year?\u003c/p>\n\u003cfigure id=\"attachment_70990\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/09/24/2014-san-francisco-zagat-guide-surveys-restaurants-residents-eating-preferences/5948879500_9334c7411b_z/\" rel=\"attachment wp-att-70990\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/5948879500_9334c7411b_z.jpg\" alt=\"The food at Gary Danko was rated the best in the Bay Area. Photo: Jared Goralnick/Flickr\" width=\"640\" height=\"425\" class=\"size-full wp-image-70990\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The food at Gary Danko was rated the best in the Bay Area. Photo: Jared Goralnick/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>The top 20-rated restaurants in the Bay Area. Restaurants are given points on a scale of 0-30 based on surveyor's ratings. These restaurants received ratings of 27, 28 and 29.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>29:\u003cbr>\nGary Danko\u003cbr>\n28:\u003cbr>\nErna's Elderberry\u003cbr>\nFrench Laundry\u003cbr>\nSierra Mar\u003cbr>\nAcquerello\u003cbr>\nCafe Gibraltar\u003cbr>\nKiss Seafood\u003cbr>\nEvvia\u003cbr>\nKokkari Estiatorio\u003cbr>\n27:\u003cbr>\nChez Panisse\u003cbr>\nCommis\u003cbr>\nTerra\u003cbr>\nLa Foret\u003cbr>\nLa Ciccia\u003cbr>\nSushi Zone\u003cbr>\nBoulevard\u003cbr>\nChez Panisse Cafe\u003cbr>\nMadrona Manor\u003cbr>\nManresa\u003cbr>\nCucina Paradiso\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_70984\" class=\"wp-caption alignleft\" style=\"max-width: 243px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/09/24/2014-san-francisco-zagat-guide-surveys-restaurants-residents-eating-preferences/zagat/\" rel=\"attachment wp-att-70984\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/zagat.jpg\" alt=\"The 2014 Zagat Guide is released today. Photo: Zagat\" width=\"243\" height=\"502\" class=\"size-full wp-image-70984\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The 2014 Zagat Guide is released today. Photo: Zagat\u003c/figcaption>\u003c/figure>\n\u003cp>The 2014 San Francisco Bay Area \u003ca href=\"http://www.zagat.com/\" target=\"_blank\">Zagat\u003c/a> Guide comes out today with 1,495 area restaurants covered in its pages, including all the usual suspects (and some new ones). \u003c/p>\n\u003cp>\u003ca href=\"http://www.garydanko.com/\" target=\"_blank\">Gary Danko\u003c/a>, the contemporary American restaurant near Fisherman's Wharf celebrating its 15th year, again topped the list as the most popular restaurant (and as the place with the best service and best food). \u003ca href=\"http://www.tartinebakery.com/\" target=\"_blank\">Tartine Bakery\u003c/a> was the favorite place under $25 and \u003ca href=\"http://www.postranchinn.com/dining/\" target=\"_blank\">Sierra Mar\u003c/a>, with impressive views in Big Sur, had the best decor -- in case you go to restaurants for the decor.\u003c/p>\n\u003cp>The Zagat Guide is compiled after surveying 17,505 people -- on the theory that a better understanding of restaurants will come from crowd-sourcing than from one high-end critic. Since Zagat was bought by Google in 2011 for $151 million there have been some small changes. Google revamped and relaunched the website and mobile app earlier this summer, which is free now. Zagat also is partially merged with Google Maps, so that Zagat suggestions come up in Google Maps when users search. In the age of so much information online, though, Zagat has also hinted that it may move more towards an editor-cultivated model (as opposed to the surveying crowd-sourcing model). The apps already include in some cities curated lists from editors of suggestions.\u003c/p>\n\u003cp>While most people use the Zagat Guide to get food suggestions, the 2014 survey also includes an overview of Bay Area residents' eating habits. \u003c/p>\n\u003cp>According to Zagat, in the Bay Area we're eating out an average of 4.2 times per week -- less than the national average of 4.4 times per week -- and ordering take-out 1.7 times per week, but we're spending more when we do go out ($41.87 per person on dinner, as opposed to $40.54 nationwide). Although we're paying more, we're tipping less -- just 18.4% v. the 19% national average. For shame!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>We may not eat dinner and lunch out as much as people in other parts of the country, but we do brunch more. With just 7% of people nationally saying they go to brunch every weekend, 10% of Bay Area residents said they wouldn't miss the meal on the weekend, which may explain some of the long lines.\u003c/p>\n\u003cp>It also may not comes as a surprise that when we do make restaurant reservations, Bay Area residents are far more likely than others to make those reservations using the internet -- 68% of us reserve online and only 27% call the place directly, whereas nationally those numbers are 52% and 41%.\u003c/p>\n\u003cfigure id=\"attachment_70987\" class=\"wp-caption alignright\" style=\"max-width: 193px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/09/24/2014-san-francisco-zagat-guide-surveys-restaurants-residents-eating-preferences/4004778433_61d6bd739a/\" rel=\"attachment wp-att-70987\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/4004778433_61d6bd739a-193x290.jpg\" alt=\"Zagat is now merged with Google Maps on mobile apps. Photo: ZagatBuzz/Flickr\" width=\"193\" height=\"290\" class=\"size-medium wp-image-70987\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Zagat is now merged with Google Maps on mobile apps. Photo: ZagatBuzz/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>We also considered it more acceptable to take photos of your food than people in the rest of the country. Only 9% (as opposed to 12%) think that's rude or inappropriate, or just weird, whereas 86% of us think it's ok or totally acceptable -- otherwise what are we supposed to Instagram?\u003c/p>\n\u003cp>When it comes to our feelings about the restaurants, man are we picky. 26% of Bay Area residents said their biggest pet peeve eating out was inattentive staff, 16% said slow service, 12% said inadequately trained staff and 10% said rude staff. People nationwide were a bit more understanding -- or else the restaurant staff nationwide is better.\u003c/p>\n\u003cp>52% of San Franciscans said they won't wait longer than 30 minutes at a place that doesn't take reservations and 6% said, forget it, I skip those places.\u003c/p>\n\u003cp>We did have the same general tastes as the rest of the nation, with Italian as our favorite type of food. But, we're more diverse in our preferences. Nationally, 25% of people said Italian was their favorite cuisine, with American next at 13%. But, here, Italian got just 22% of the vote, then French had 14%, Japanese 13%, American 9%, all the way down the list through Thai, Indian, Vegetarian, German -- although 11% of Bay Area residents had to be different and said that their favorite was something else entirely. Of course it was.\u003c/p>\n\u003cp>When asked what we wanted to see more of, 15% of us said French restaurants. Maybe next year?\u003c/p>\n\u003cfigure id=\"attachment_70990\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/09/24/2014-san-francisco-zagat-guide-surveys-restaurants-residents-eating-preferences/5948879500_9334c7411b_z/\" rel=\"attachment wp-att-70990\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/5948879500_9334c7411b_z.jpg\" alt=\"The food at Gary Danko was rated the best in the Bay Area. Photo: Jared Goralnick/Flickr\" width=\"640\" height=\"425\" class=\"size-full wp-image-70990\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The food at Gary Danko was rated the best in the Bay Area. Photo: Jared Goralnick/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>The top 20-rated restaurants in the Bay Area. Restaurants are given points on a scale of 0-30 based on surveyor's ratings. These restaurants received ratings of 27, 28 and 29.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>29:\u003cbr>\nGary Danko\u003cbr>\n28:\u003cbr>\nErna's Elderberry\u003cbr>\nFrench Laundry\u003cbr>\nSierra Mar\u003cbr>\nAcquerello\u003cbr>\nCafe Gibraltar\u003cbr>\nKiss Seafood\u003cbr>\nEvvia\u003cbr>\nKokkari Estiatorio\u003cbr>\n27:\u003cbr>\nChez Panisse\u003cbr>\nCommis\u003cbr>\nTerra\u003cbr>\nLa Foret\u003cbr>\nLa Ciccia\u003cbr>\nSushi Zone\u003cbr>\nBoulevard\u003cbr>\nChez Panisse Cafe\u003cbr>\nMadrona Manor\u003cbr>\nManresa\u003cbr>\nCucina Paradiso\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Check, Please! Bay Area reviews: Naschmarkt, Café Tiramisu, Wood Tavern",
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"content": "\u003cfigure id=\"attachment_70400\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/cp809group1000b.jpg\">\u003cimg class=\"size-full wp-image-70400\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/cp809group1000b.jpg\" alt=\"Guests and host Leslie Sbrocco tape the ninth episode of Season 8 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests and host Leslie Sbrocco tape the ninth episode of Season 8 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area's\u003c/a> ninth episode of Season 8 airs on Thursday September 19 at 7:30pm on KQED 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\">View other airtimes\u003c/a>.\u003c/p>\n\u003cp>You can watch individual restaurant segments as well as \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9449\">view the entire episode online\u003c/a>. The website provides restaurant information not specified on the show and you are free to share your opinions on the restaurants featured. This season, Leslie Sbrocco will continue to share wine (and sometimes beer and spirits) tips with each episode.\u003c/p>\n\u003cp>The ninth episode of Season 8 features these restaurants: \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9510\">Naschmarkt Restaurant\u003c/a> (Campbell), \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9494\">Café Tiramisu\u003c/a> (San Francisco) and \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9479\">Wood Tavern\u003c/a> (Oakland).\u003c/p>\n\u003cp>\u003cstrong>Watch Leslie Sbrocco share her Wine Tips about Oregon Wines:\u003c/strong>\u003cbr>\n[youtube //www.youtube.com/watch?v=hKR_NDmACGc]\u003c/p>\n\u003cp>\u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\">View more Wine Tips at Check, Please! Bay Area\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_70400\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/cp809group1000b.jpg\">\u003cimg class=\"size-full wp-image-70400\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/cp809group1000b.jpg\" alt=\"Guests and host Leslie Sbrocco tape the ninth episode of Season 8 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests and host Leslie Sbrocco tape the ninth episode of Season 8 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area's\u003c/a> ninth episode of Season 8 airs on Thursday September 19 at 7:30pm on KQED 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\">View other airtimes\u003c/a>.\u003c/p>\n\u003cp>You can watch individual restaurant segments as well as \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9449\">view the entire episode online\u003c/a>. The website provides restaurant information not specified on the show and you are free to share your opinions on the restaurants featured. This season, Leslie Sbrocco will continue to share wine (and sometimes beer and spirits) tips with each episode.\u003c/p>\n\u003cp>The ninth episode of Season 8 features these restaurants: \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9510\">Naschmarkt Restaurant\u003c/a> (Campbell), \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9494\">Café Tiramisu\u003c/a> (San Francisco) and \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9479\">Wood Tavern\u003c/a> (Oakland).\u003c/p>\n\u003cp>\u003cstrong>Watch Leslie Sbrocco share her Wine Tips about Oregon Wines:\u003c/strong>\u003cbr>\n\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/hKR_NDmACGc'\n title='//www.youtube.com/embed/hKR_NDmACGc'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\">View more Wine Tips at Check, Please! Bay Area\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Bouli Bar: Inconsistent Service Mars Otherwise Excellent Offshoot of Boulette’s Larder",
"title": "Bouli Bar: Inconsistent Service Mars Otherwise Excellent Offshoot of Boulette’s Larder",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_70253\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Fiori-pizza-close-up1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Fiori-pizza-close-up1.jpg\" alt=\"Bouli Bar’s Fiori pizza is topped with summer vegetable compote, capers, squash blossoms, and buffalo burrata ($18.50). Photo: Kate Williams\" width=\"1000\" height=\"668\" class=\"size-full wp-image-70253\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bouli Bar’s Fiori pizza is topped with summer vegetable compote, capers, squash blossoms, and buffalo burrata ($18.50). Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Walk into \u003ca href=\"http://bouletteslarder.com/\">Bouli Bar\u003c/a> at 11:45am on an ordinary Wednesday, and you’ll see a restaurant just waking up. It is quiet, calm, and friendly. Neutral colors, stained wood, and brass accents set a \u003ca href=\"http://www.westelm.com/\">West Elm\u003c/a>-like tone in the dining room. The cooks are chatting casually in front of the wood oven, servers are huddled around the maitre d’ stand, and the few diners already seated are deep in conversation. Snagging an empty seat sans reservation is a snap. \u003c/p>\n\u003cp>A short 20 minutes later, and the scene is transformed. The once serene dining room is now jam-packed with hungry business-folk. Sitting at the corner of a long communal table at first felt inclusive and casual, but it is now clear that this is the worst seat in the house. Waiters spill water, dislodge carefully placed silverware, and knock iPhones off the table without apology. The once comfortable, wide-seated chairs now feel cramped when surrounded by clusters of people; it is a task to wiggle out in order to use the restroom. \u003c/p>\n\u003cfigure id=\"attachment_70246\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Bouli-Bar-exterior-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Bouli-Bar-exterior-2.jpg\" alt=\"Bouli Bar is housed in the former Culinare space and opens out into the main Ferry Plaza hallway. Photo: Kate Williams\" width=\"1000\" height=\"668\" class=\"size-full wp-image-70246\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bouli Bar is housed in the former Culinare space and opens out into the main Ferry Plaza hallway. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Service turns gruff, and it quickly becomes obvious that the house is trying to turn tables as fast as possible. The smart diners who have made reservations and dressed to the nines are seated at smaller, personal tables, and they seem to get better service. The other flustered faces at the communal tables indicate that they notice this discrepancy, too.\u003c/p>\n\u003cp>Bouli Bar is a brand-new offshoot of longtime Ferry Building restaurant \u003ca href=\"http://bouletteslarder.com/about.html\">Boulette’s Larder\u003c/a>, which opened in 2004. Owners Amaryll Schwertner and Lori Regis specialize in preparing ingredient-driven menus with Middle Eastern accents in a warm, intimate environment. In addition to the restaurant, the two women curate a small store (or larder) of high-end pantry items used in their kitchen, making it possible for ambitious home cooks to replicate the flavors they ate at Boulette’s. \u003c/p>\n\u003cp>Given the constraints of the space, Boulette’s had historically just been open for breakfast, brunch, and lunch, with occasional private dinners. But last fall, Schwertner and Regis announced that \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2012/08/06/boulettes-larder-expanding-next-door-to-open-bouli-bar/\">they would be acquiring the Culinare space\u003c/a> next-door in order to open Bouli Bar. They closed down the restaurant this spring to overhaul the space and build out their new restaurant, complete with a sleek wood-fired hearth situated in between the two restaurants. Bouli Bar opened its doors in July, and Boulette’s just re-opened last month for brunch service.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Not surprisingly, the menu at Bouli Bar is focused on their prized wood oven, and they’ve got the pizza list to prove it. Pizzas run the gamut from a simple \u003cem>za’atar\u003c/em> topped \u003cem>bianca\u003c/em> to elaborately topped creations like Turkish-spiced lamb or figs, lard, and \u003cem>proscuitto\u003c/em>. On this particular Wednesday, we took advantage of late-season produce and ordered the \u003cem>Fiori\u003c/em> with summer vegetable compote, capers, squash blossoms, and buffalo \u003cem>burrata\u003c/em> ($18.50). (Who, pray tell, can say no to burrata, the silky queen of fresh cheeses?) \u003c/p>\n\u003cfigure id=\"attachment_70264\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Fiori-pizza-lighter1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Fiori-pizza-lighter1.jpg\" alt=\"Bouli Bar’s Fiori pizza is topped with summer vegetable compote, capers, squash blossoms, and buffalo burrata ($18.50). Photo: Kate Williams\" width=\"610\" height=\"407\" class=\"size-full wp-image-70264\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bouli Bar’s Fiori pizza is topped with summer vegetable compote, capers, squash blossoms, and buffalo burrata ($18.50). Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Bouli Bar’s pizza is a particular breed of California pie. It is nothing like Anthony Magieri’s obsessively authentic pizzas at \u003ca href=\"http://www.unapizza.com/\">Una Pizza Napoletana\u003c/a> or even the twee thin-crusts found at \u003ca href=\"http://pizzeriadelfina.com/\">Delfina\u003c/a>. No, the pizza coming out of Bouli’s oven is a wood-fired flatbread with elaborate and carefully sourced toppings. Some, like the \u003cem>lola sempre\u003c/em>, Bouli Bar’s take on a margarita, look like traditional pizza. The Fiori, on the other hand, was of a different breed. \u003c/p>\n\u003cfigure id=\"attachment_70257\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Bouli-Bar-kitchen-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Bouli-Bar-kitchen-2.jpg\" alt=\"Behind the scenes in the Bouli Bar kitchen, with the wood hearth glowing in the background. Photo: Kate Williams\" width=\"1000\" height=\"668\" class=\"size-full wp-image-70257\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Behind the scenes in the Bouli Bar kitchen, with the wood hearth glowing in the background. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>That’s not to say that this breed is bad. In fact, the salty and sweet tapenade-esque compote was the perfect match for the voluptuous burrata, and the zucchini blossoms added a light, pretty touch. The hefty crust easily carried the weight of the heavy toppings; it was distinctly salty, but in the way that good French fries keep you coming back for more. If only the smoke from the oven was a bit more present in order to unite the blistered cornicione to with the toppings. \u003c/p>\n\u003cp>Even better than the pizza was the warm mushroom salad ($20)—in it, roasted pioppini, trumpet, and chanterelles were amplified by the heat and smoke of the oven to become more intense versions of themselves. A generous spritz of sherry vinegar and a shower of fresh herbs brightened the earthy fungi, and the crisp lavosh crackers add height, interest, and crunch.\u003c/p>\n\u003cfigure id=\"attachment_70255\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Warm-funghi-salad-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Warm-funghi-salad-2.jpg\" alt=\"The warm funghi salad is a masterful assemblage of roasted wild mushrooms, sherry vinegar, and fresh herbs served with crisp lavosh crackers. Photo: Kate Williams\" width=\"1000\" height=\"668\" class=\"size-full wp-image-70255\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The warm funghi salad is a masterful assemblage of roasted wild mushrooms, sherry vinegar, and fresh herbs served with crisp lavosh crackers. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Rounding out the menu are lettuce-based salads, a mezze spread, and an array of both plated desserts and pastries. Each of these items is visually stunning, plated with sensible, grounded artistry—avant-garde foams and bubbles have no place at these tables. The expansion has also included the addition of a fully stocked bar, so a small selection of cocktails are included on the drink menu alongside the fairly extensive wine list.\u003c/p>\n\u003cfigure id=\"attachment_70258\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Cookies-case-with-oils-from-larder1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Cookies-case-with-oils-from-larder1.jpg\" alt=\"Bouli Bar’s dessert menu includes cookies sold at the Larder. Options include cashew sesame shortbread and chocolate dipped coconut macaroons. Photo: Kate Williams\" width=\"1000\" height=\"668\" class=\"size-full wp-image-70258\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bouli Bar’s dessert menu includes cookies sold at the Larder. Options include cashew sesame shortbread and chocolate dipped coconut macaroons. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Is the food great enough to overcome the uncomfortable inconsistency in service? Of course, high-end fine-dining restaurants have a level of expected decorum to uphold, but given that Bouli Bar is an open-air semi-casual lunch spot in a high-traffic tourist area, they should expect a wide range of clientele and serve to each equally. It’s hard to fully endorse a restaurant that seems to care more for their customers with bottomless pocketbooks than those who simply want to splurge on a fancy, well-made pizza or mezze plate.\u003cbr>\n\u003cstrong>\u003cbr>\nInformation:\u003c/strong>\u003cbr>\n\u003ca href=\"http://bouletteslarder.com/\">Bouli Bar\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://goo.gl/4ulTjX\">Map\u003c/a>\u003cbr>\n1 Ferry Building Marketplace\u003cbr>\nSan Francisco, CA 94111\u003cbr>\nPhone: (415) 399-1155\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Bouli-Bar/156091801246750\">Bouli Bar\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/bouletteslarder\">@bouletteslarder\u003c/a> \u003c/p>\n\n",
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"excerpt": "Bouli Bar, the offshoot of longtime Ferry Plaza Boulette's Larder, has been open since July. Although it has been described in the press as a more casual sibling to the Larder, Bouli Bar still has an upscale sensibility, as it ferries carefully composed wood-fired pizzas and artful salads across its elegant dining room. How does its food stack up to the original? BAB sent Kate Williams to investigate.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_70253\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Fiori-pizza-close-up1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Fiori-pizza-close-up1.jpg\" alt=\"Bouli Bar’s Fiori pizza is topped with summer vegetable compote, capers, squash blossoms, and buffalo burrata ($18.50). Photo: Kate Williams\" width=\"1000\" height=\"668\" class=\"size-full wp-image-70253\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bouli Bar’s Fiori pizza is topped with summer vegetable compote, capers, squash blossoms, and buffalo burrata ($18.50). Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Walk into \u003ca href=\"http://bouletteslarder.com/\">Bouli Bar\u003c/a> at 11:45am on an ordinary Wednesday, and you’ll see a restaurant just waking up. It is quiet, calm, and friendly. Neutral colors, stained wood, and brass accents set a \u003ca href=\"http://www.westelm.com/\">West Elm\u003c/a>-like tone in the dining room. The cooks are chatting casually in front of the wood oven, servers are huddled around the maitre d’ stand, and the few diners already seated are deep in conversation. Snagging an empty seat sans reservation is a snap. \u003c/p>\n\u003cp>A short 20 minutes later, and the scene is transformed. The once serene dining room is now jam-packed with hungry business-folk. Sitting at the corner of a long communal table at first felt inclusive and casual, but it is now clear that this is the worst seat in the house. Waiters spill water, dislodge carefully placed silverware, and knock iPhones off the table without apology. The once comfortable, wide-seated chairs now feel cramped when surrounded by clusters of people; it is a task to wiggle out in order to use the restroom. \u003c/p>\n\u003cfigure id=\"attachment_70246\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Bouli-Bar-exterior-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Bouli-Bar-exterior-2.jpg\" alt=\"Bouli Bar is housed in the former Culinare space and opens out into the main Ferry Plaza hallway. Photo: Kate Williams\" width=\"1000\" height=\"668\" class=\"size-full wp-image-70246\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bouli Bar is housed in the former Culinare space and opens out into the main Ferry Plaza hallway. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Service turns gruff, and it quickly becomes obvious that the house is trying to turn tables as fast as possible. The smart diners who have made reservations and dressed to the nines are seated at smaller, personal tables, and they seem to get better service. The other flustered faces at the communal tables indicate that they notice this discrepancy, too.\u003c/p>\n\u003cp>Bouli Bar is a brand-new offshoot of longtime Ferry Building restaurant \u003ca href=\"http://bouletteslarder.com/about.html\">Boulette’s Larder\u003c/a>, which opened in 2004. Owners Amaryll Schwertner and Lori Regis specialize in preparing ingredient-driven menus with Middle Eastern accents in a warm, intimate environment. In addition to the restaurant, the two women curate a small store (or larder) of high-end pantry items used in their kitchen, making it possible for ambitious home cooks to replicate the flavors they ate at Boulette’s. \u003c/p>\n\u003cp>Given the constraints of the space, Boulette’s had historically just been open for breakfast, brunch, and lunch, with occasional private dinners. But last fall, Schwertner and Regis announced that \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2012/08/06/boulettes-larder-expanding-next-door-to-open-bouli-bar/\">they would be acquiring the Culinare space\u003c/a> next-door in order to open Bouli Bar. They closed down the restaurant this spring to overhaul the space and build out their new restaurant, complete with a sleek wood-fired hearth situated in between the two restaurants. Bouli Bar opened its doors in July, and Boulette’s just re-opened last month for brunch service.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Not surprisingly, the menu at Bouli Bar is focused on their prized wood oven, and they’ve got the pizza list to prove it. Pizzas run the gamut from a simple \u003cem>za’atar\u003c/em> topped \u003cem>bianca\u003c/em> to elaborately topped creations like Turkish-spiced lamb or figs, lard, and \u003cem>proscuitto\u003c/em>. On this particular Wednesday, we took advantage of late-season produce and ordered the \u003cem>Fiori\u003c/em> with summer vegetable compote, capers, squash blossoms, and buffalo \u003cem>burrata\u003c/em> ($18.50). (Who, pray tell, can say no to burrata, the silky queen of fresh cheeses?) \u003c/p>\n\u003cfigure id=\"attachment_70264\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Fiori-pizza-lighter1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Fiori-pizza-lighter1.jpg\" alt=\"Bouli Bar’s Fiori pizza is topped with summer vegetable compote, capers, squash blossoms, and buffalo burrata ($18.50). Photo: Kate Williams\" width=\"610\" height=\"407\" class=\"size-full wp-image-70264\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bouli Bar’s Fiori pizza is topped with summer vegetable compote, capers, squash blossoms, and buffalo burrata ($18.50). Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Bouli Bar’s pizza is a particular breed of California pie. It is nothing like Anthony Magieri’s obsessively authentic pizzas at \u003ca href=\"http://www.unapizza.com/\">Una Pizza Napoletana\u003c/a> or even the twee thin-crusts found at \u003ca href=\"http://pizzeriadelfina.com/\">Delfina\u003c/a>. No, the pizza coming out of Bouli’s oven is a wood-fired flatbread with elaborate and carefully sourced toppings. Some, like the \u003cem>lola sempre\u003c/em>, Bouli Bar’s take on a margarita, look like traditional pizza. The Fiori, on the other hand, was of a different breed. \u003c/p>\n\u003cfigure id=\"attachment_70257\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Bouli-Bar-kitchen-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Bouli-Bar-kitchen-2.jpg\" alt=\"Behind the scenes in the Bouli Bar kitchen, with the wood hearth glowing in the background. Photo: Kate Williams\" width=\"1000\" height=\"668\" class=\"size-full wp-image-70257\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Behind the scenes in the Bouli Bar kitchen, with the wood hearth glowing in the background. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>That’s not to say that this breed is bad. In fact, the salty and sweet tapenade-esque compote was the perfect match for the voluptuous burrata, and the zucchini blossoms added a light, pretty touch. The hefty crust easily carried the weight of the heavy toppings; it was distinctly salty, but in the way that good French fries keep you coming back for more. If only the smoke from the oven was a bit more present in order to unite the blistered cornicione to with the toppings. \u003c/p>\n\u003cp>Even better than the pizza was the warm mushroom salad ($20)—in it, roasted pioppini, trumpet, and chanterelles were amplified by the heat and smoke of the oven to become more intense versions of themselves. A generous spritz of sherry vinegar and a shower of fresh herbs brightened the earthy fungi, and the crisp lavosh crackers add height, interest, and crunch.\u003c/p>\n\u003cfigure id=\"attachment_70255\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Warm-funghi-salad-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Warm-funghi-salad-2.jpg\" alt=\"The warm funghi salad is a masterful assemblage of roasted wild mushrooms, sherry vinegar, and fresh herbs served with crisp lavosh crackers. Photo: Kate Williams\" width=\"1000\" height=\"668\" class=\"size-full wp-image-70255\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The warm funghi salad is a masterful assemblage of roasted wild mushrooms, sherry vinegar, and fresh herbs served with crisp lavosh crackers. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Rounding out the menu are lettuce-based salads, a mezze spread, and an array of both plated desserts and pastries. Each of these items is visually stunning, plated with sensible, grounded artistry—avant-garde foams and bubbles have no place at these tables. The expansion has also included the addition of a fully stocked bar, so a small selection of cocktails are included on the drink menu alongside the fairly extensive wine list.\u003c/p>\n\u003cfigure id=\"attachment_70258\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Cookies-case-with-oils-from-larder1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Cookies-case-with-oils-from-larder1.jpg\" alt=\"Bouli Bar’s dessert menu includes cookies sold at the Larder. Options include cashew sesame shortbread and chocolate dipped coconut macaroons. Photo: Kate Williams\" width=\"1000\" height=\"668\" class=\"size-full wp-image-70258\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bouli Bar’s dessert menu includes cookies sold at the Larder. Options include cashew sesame shortbread and chocolate dipped coconut macaroons. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Is the food great enough to overcome the uncomfortable inconsistency in service? Of course, high-end fine-dining restaurants have a level of expected decorum to uphold, but given that Bouli Bar is an open-air semi-casual lunch spot in a high-traffic tourist area, they should expect a wide range of clientele and serve to each equally. It’s hard to fully endorse a restaurant that seems to care more for their customers with bottomless pocketbooks than those who simply want to splurge on a fancy, well-made pizza or mezze plate.\u003cbr>\n\u003cstrong>\u003cbr>\nInformation:\u003c/strong>\u003cbr>\n\u003ca href=\"http://bouletteslarder.com/\">Bouli Bar\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://goo.gl/4ulTjX\">Map\u003c/a>\u003cbr>\n1 Ferry Building Marketplace\u003cbr>\nSan Francisco, CA 94111\u003cbr>\nPhone: (415) 399-1155\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Bouli-Bar/156091801246750\">Bouli Bar\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/bouletteslarder\">@bouletteslarder\u003c/a> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cfigure id=\"attachment_69996\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/cp808group1000.jpg\">\u003cimg class=\"size-full wp-image-69996\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/cp808group1000.jpg\" alt=\"Guests and host Leslie Sbrocco tape the eighth episode of Season 8 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests and host Leslie Sbrocco tape the eighth episode of Season 8 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area's\u003c/a> eighth episode of Season 8 airs on Thursday September 12 at 7:30pm on KQED 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\">View other airtimes\u003c/a>.\u003c/p>\n\u003cp>You can watch individual restaurant segments as well as \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9257\">view the entire episode online\u003c/a>. The website provides restaurant information not specified on the show and you are free to share your opinions on the restaurants featured. This season, Leslie Sbrocco will continue to share wine (and spirits) tips with each episode.\u003c/p>\n\u003cp>The eighth episode of Season 8 features these restaurants: \u003ca href=\"http://blogs.kqed.org/checkplease/2013/09/11/little-shin-shin-restaurant-info/\">Little Shin Shin Restaurant\u003c/a> (Oakland), \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9324\">The Refuge\u003c/a> (San Carlos) and \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9287\">Canela Bistro and Wine Bar\u003c/a> (San Francisco).\u003c/p>\n\u003cp>\u003cstrong>Watch Leslie Sbrocco share her Wine Tips about Central Coast Wines:\u003c/strong>\u003cbr>\n[youtube //www.youtube.com/watch?v=lf9Mde53PtI]\u003cbr>\n\u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\">View more Wine Tips at Check, Please! Bay Area\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_69996\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/cp808group1000.jpg\">\u003cimg class=\"size-full wp-image-69996\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/cp808group1000.jpg\" alt=\"Guests and host Leslie Sbrocco tape the eighth episode of Season 8 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests and host Leslie Sbrocco tape the eighth episode of Season 8 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area's\u003c/a> eighth episode of Season 8 airs on Thursday September 12 at 7:30pm on KQED 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\">View other airtimes\u003c/a>.\u003c/p>\n\u003cp>You can watch individual restaurant segments as well as \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9257\">view the entire episode online\u003c/a>. The website provides restaurant information not specified on the show and you are free to share your opinions on the restaurants featured. This season, Leslie Sbrocco will continue to share wine (and spirits) tips with each episode.\u003c/p>\n\u003cp>The eighth episode of Season 8 features these restaurants: \u003ca href=\"http://blogs.kqed.org/checkplease/2013/09/11/little-shin-shin-restaurant-info/\">Little Shin Shin Restaurant\u003c/a> (Oakland), \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9324\">The Refuge\u003c/a> (San Carlos) and \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9287\">Canela Bistro and Wine Bar\u003c/a> (San Francisco).\u003c/p>\n\u003cp>\u003cstrong>Watch Leslie Sbrocco share her Wine Tips about Central Coast Wines:\u003c/strong>\u003cbr>\n\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/lf9Mde53PtI'\n title='//www.youtube.com/embed/lf9Mde53PtI'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cbr>\n\u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\">View more Wine Tips at Check, Please! Bay Area\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cfigure id=\"attachment_68989\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cp807-group-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cp807-group-1000.jpg\" alt=\"Guests and host Leslie Sbrocco tape the seventh episode of Season 8 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-68989\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests and host Leslie Sbrocco tape the seventh episode of Season 8 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area's\u003c/a> seventh episode of Season 8 airs on Thursday September 5 at 7:30pm on KQED 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\">View other airtimes\u003c/a>.\u003c/p>\n\u003cp>You can watch individual restaurant segments as well as \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9111\">view the entire episode online\u003c/a>. The website provides restaurant information not specified on the show and you are free to share your opinions on the restaurants featured. This season, Leslie Sbrocco will continue to share wine (and spirits) tips with each episode.\u003c/p>\n\u003cp>The seventh episode of Season 8 features these restaurants: \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9162\">Aslam's Rasoi\u003c/a> (San Francisco), \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9179\">Poesia\u003c/a> (San Francisco) and \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9195\">encuentro café and wine bar\u003c/a> (Oakland).\u003c/p>\n\u003cp>\u003cstrong>Watch Leslie Sbrocco share her Wine Tips about Lodi Wines:\u003c/strong>\u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=lYirBMIyloM]\u003c/p>\n\u003cp>\u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\">View more Wine Tips at Check, Please! Bay Area\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_68989\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cp807-group-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cp807-group-1000.jpg\" alt=\"Guests and host Leslie Sbrocco tape the seventh episode of Season 8 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-68989\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests and host Leslie Sbrocco tape the seventh episode of Season 8 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area's\u003c/a> seventh episode of Season 8 airs on Thursday September 5 at 7:30pm on KQED 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\">View other airtimes\u003c/a>.\u003c/p>\n\u003cp>You can watch individual restaurant segments as well as \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9111\">view the entire episode online\u003c/a>. The website provides restaurant information not specified on the show and you are free to share your opinions on the restaurants featured. This season, Leslie Sbrocco will continue to share wine (and spirits) tips with each episode.\u003c/p>\n\u003cp>The seventh episode of Season 8 features these restaurants: \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9162\">Aslam's Rasoi\u003c/a> (San Francisco), \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9179\">Poesia\u003c/a> (San Francisco) and \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9195\">encuentro café and wine bar\u003c/a> (Oakland).\u003c/p>\n\u003cp>\u003cstrong>Watch Leslie Sbrocco share her Wine Tips about Lodi Wines:\u003c/strong>\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/lYirBMIyloM'\n title='//www.youtube.com/embed/lYirBMIyloM'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\">View more Wine Tips at Check, Please! Bay Area\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Oakland Go-To: Chai Thai Noodles on International Boulevard",
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"content": "\u003cfigure id=\"attachment_69437\" class=\"wp-caption aligncenter\" style=\"max-width: 659px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/IMG_2709-659x371.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/IMG_2709-659x371.jpg\" alt=\"Kao Nam Tod, or Rice Ball Salad. Photo: Jonathan Darr\" width=\"659\" height=\"371\" class=\"size-full wp-image-69437\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kao Nam Tod, or Rice Ball Salad. Photo: Jonathan Darr\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://oaklandlocal.com/author/jondarr/\">Jonathan Darr\u003c/a>, \u003ca href=\"http://oaklandlocal.com/2013/09/chaithainoodle/\">Oakland Local\u003c/a> (9/2/13)\u003c/p>\n\u003cp>\u003cstrong>“What’s your go-to restaurant?”\u003c/strong>\u003c/p>\n\u003cp>I love hearing the answer to this question and thought it would be a fun feature to explore in the column. I’ll share mine, but I’ll also be asking other folks where they dine frequently in Oakland, visiting the restaurant, and reporting back.\u003c/p>\n\u003col>\n\u003ch2>The Basic “Go-To” Restaurant Criteria:\u003c/h2>\n\u003cli>A place you recommend with no hesitation and limited qualification.\u003c/li>\n\u003cli>If you frequently dine with the same person, it’s that place you both agree to easily.\u003c/li>\n\u003c/ol>\n\u003cp>My first “Oakland Go-To” is the delicious and reasonably priced \u003ca href=\"http://www.chaithainoodle.com/index.html\">Chai Thai Noodles\u003c/a>. I learned about this International Boulevard Thai/Lao restaurant just about a year ago, after asking a new colleague what his “Oakland Go-To” was. His recommendation was enthusiastic and our first visit did not disappoint.\u003c/p>\n\u003cp>Neither did our tenth. In fact, we’ve returned at least a dozen times with friends, family, and colleagues. What’s not to like? Most dishes are under $10, portions are generous, and the dishes are complex with thoughtful layers of flavor and texture. The sweet, sour, salty, balances work here and I’ve yet to have a dish I wouldn’t order again. While the entrees and stir fry noodle dishes are excellent, we tend to gravitate towards the salads, curries, and noodle soups. On our most recent visits, we’ve been enjoying:\u003c/p>\n\u003ch2>APPETIZERS\u003c/h2>\n\u003cp>Chai Thai’s \u003cstrong>Kao Nam Tod ($8.95)\u003c/strong>, or Rice Ball Salad (pictured above), is my favorite version of this dish. A substantial mound of crispy deep fried rice, peanuts, cilantro, preserved pork, green onions, and much more, arrives on a beautiful plate accompanied by fresh, large, crisp leaves of romaine and sprigs of mint and cilantro.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>A heaping spoonful of the rice mixture wrapped in lettuce and topped with herbs brings an excellent flavor dance to your mouth. The crunch of the deep fried rice and the softness of the pork. The crisp, cool lettuce holding it all together. Salty, sweet, earthy, bright, sour, spicy and more. The preserved pork actually tastes fermented (in a good way) and is served in both larger pieces and a larger amount than I have seen at other area restaurants. I could eat this dish every day.\u003c/p>\n\u003cp>After a significant hiatus from the menu, \u003cstrong>Gui Chai ($6.50)\u003c/strong> has made a return appearance. These crispy fried chive cakes come four to an order and are served with a sweet soy dipping sauce. These are not for those who don’t like a whole mouthful of chives. You pretty much need to be a chive lover. The rice flour outside can be a little chewy and gelatinous for some, but I’m definitely a fan.\u003c/p>\n\u003cfigure id=\"attachment_69434\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/IMG_2613.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/IMG_2613.jpg\" alt=\"Chive cakes served with a sweet sauce. Photo: Jonathan Darr\" width=\"800\" height=\"450\" class=\"size-full wp-image-69434\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chive cakes served with a sweet sauce. Photo: Jonathan Darr\u003c/figcaption>\u003c/figure>\n\u003cp>Another standout appetizer is the \u003cstrong>Sai Aou ($7.95)\u003c/strong>, a deep fried pork sausage served with peanuts, lime bits, cabbage and a chef’s dipping sauce. The skin is crisp and the inside is just moist enough to hold together. Each bite brings a pleasant balance of ground pork, onion, lemongrass, garlic, fish sauce, chile, and lime. It’s a lot to pack into a sausage, but nothing dominates, and somehow it still ends up tasting noticeably meaty.\u003c/p>\n\u003cp>Even though it’s been fried within an inch of its life, the sausage is remarkably grease-free. Also known as Sai Ua, this dish from the northern city of Chiang Mai comes pre-sliced for easy eating. The “chef’s dipping sauce” is a pungent and moderately sweet concoction that tastes of fish sauce, soy sauce, and a touch of sweetness.\u003c/p>\n\u003cfigure id=\"attachment_69435\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/IMG_2617.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/IMG_2617.jpg\" alt=\"Sai Aou, deep fried pork sausage served with peanuts, lime bits, cabbage and the chef’s dipping sauce. Photo: Jonathan Darr\" width=\"800\" height=\"598\" class=\"size-full wp-image-69435\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sai Aou, deep fried pork sausage served with peanuts, lime bits, cabbage and the chef’s dipping sauce. Photo: Jonathan Darr\u003c/figcaption>\u003c/figure>\n\u003ch2>CURRIES\u003c/h2>\n\u003cp>Chai Thai offers nearly a dozen curries between their printed menu and specials. On our most recent visit, we tried the \u003cstrong>Pumpkin Curry ($9.95)\u003c/strong>. Rich coconut milk red curry comes with sautéed pumpkin, bell peppers, and basil, and can be served with pork, chicken, or beef. We especially like the cubes of pumpkin that lend a hearty earthiness to the dish. It leans a bit to the sweet side, but with so many savory, spicy dishes, having a few dishes on the table with a little sweetness is nice.\u003c/p>\n\u003cp>We also love the Gang Kew Wan, or green curry (perhaps the best I have ever had), and the \u003cstrong>Gang Ga-Ree\u003c/strong>, a luscious yellow curry served with potatoes. Like most of their curries, both come as a rice plate \u003cstrong>($8.50)\u003c/strong> or in a slightly larger a la carte portion without the rice \u003cstrong>($9.95)\u003c/strong>.\u003c/p>\n\u003cp>Taking a cue from a friend who we recently ate with, we asked our server to add green beans to the pumpkin curry so we could get a few more vegetables in. They were delicious in the curry, perfectly cooked.\u003c/p>\n\u003cfigure id=\"attachment_69436\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/IMG_2619.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/IMG_2619.jpg\" alt=\"Pumpkin Curry with pork and added green beans. Photo: Jonathan Darr\" width=\"800\" height=\"451\" class=\"size-full wp-image-69436\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pumpkin Curry with pork and added green beans. Photo: Jonathan Darr\u003c/figcaption>\u003c/figure>\n\u003ch2>NOODLE SOUPS\u003c/h2>\n\u003cp>Every time we visit, we have the same conversation. Do we want to share some curries and noodle plates, or each get our own choice from the Noodle Soups selections? We usually end up sharing anyway, but there’s one dish I hate to sacrifice even the tiniest spoonful of.\u003c/p>\n\u003cp>\u003cstrong>Kao Soy Thai ($7.95)\u003c/strong> is a rich coconut-milk based yellow curry soup served over boiled egg noodles and topped with crispy egg noodles. The soup is slightly sweet, but the sweetness is counterbalanced by pickled mustard greens. It comes with a generous portion of poached chicken and a scattering of red onions, cilantro and peppers. This dish is comforting and lush, thick, creamy, and expertly touching all the right notes Thai cuisine is known for.\u003c/p>\n\u003cp>This dish is also known as Chiang Mai Noodles as this version of the dish (there are Burmese, Lao and others) is eaten in northern Thailand. We look forward to trying the similarly named cousin of this dish, \u003cstrong>Kao Soy Laos ($7.95)\u003c/strong>.\u003c/p>\n\u003cfigure id=\"attachment_69438\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/IMG_2856-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/IMG_2856-1.jpg\" alt=\"Kao Soy Thai keeps bringing us back. Coconut chicken curry, red onion, and pickled mustard greens served over and under egg noodles. Photo: Jonathan Darr\" width=\"800\" height=\"451\" class=\"size-full wp-image-69438\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kao Soy Thai keeps bringing us back. Coconut chicken curry, red onion, and pickled mustard greens served over and under egg noodles. Photo: Jonathan Darr\u003c/figcaption>\u003c/figure>\n\u003cp>While the Kao Soy Thai is the dish I have to force myself not to order in the name of trying more of Chai Thai’s large menu, I never regret caving in and ordering it. But if we are talking soups, I’d be remiss not to mention the \u003cstrong>Pork Leg Stew Noodle ($8.95)\u003c/strong>, the Beef Noodle Soup ($8.95) and the \u003cstrong>Tom Yum Noodle ($8.95)\u003c/strong>.\u003c/p>\n\u003cp>The broth of the \u003cstrong>Pork Leg Stew Noodle\u003c/strong> is one of the most complex, deep, rich, and delicious broths I have had. It’s like a deeper, darker, richer cousin to another favorite, Vietnamese pho. The \u003cstrong>Beef Noodle Soup\u003c/strong> is a close second on our list with its chewy tripe, moist beef balls, and thin slices of beef. Finally, the \u003cstrong>Tom Yum Noodle\u003c/strong> dish brings two of my favorites together, tom yum soup, and noodles of your choice. I usually choose the wide flat noodles, not noodles you usually see on menus. The dish is definitely heavy on the sour side with a bright lemongrass and galangal broth.\u003c/p>\n\u003ch2>THE REST\u003c/h2>\n\u003cp>I trust the vast majority of the menu at Chai Thai Noodles. There is an occasional miss or something less to my taste than I would like, but I never hesitate to recommend it to anyone and my husband and I always agree that it’s time for a visit. This fits both the criteria to be our first “Oakland Go-To.”\u003c/p>\n\u003cul>\n\u003cstrong>If you go:\u003c/strong>\n\u003cli>Don’t skip the dry-erase board specials just because the writing has been up there for a while. We order from here frequently and not been disappointed.\u003c/li>\n\u003cli>When they ask if you want it spicy, they really do mean spicy. Really.\u003c/li>\n\u003cli>Ask for one of the revolving condiment holders which has pickled hot peppers, sambal, chili oil and crushed red peppers. You may not need it, but it’s nice to have the option.\u003c/li>\n\u003cli>The last seating each night is thirty minutes before closing, and they are closed each day from 4:00 – 5:00 pm.\u003c/li>\n\u003c/ul>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.chaithainoodle.com/\">\u003cstrong>Chai Thai Noodles\u003c/strong>\u003c/a>\u003cbr>\n545 International Blvd, Suite B\u003cbr>\nOakland, CA 94606\u003cbr>\n\u003ca href=\"http://www.chaithainoodle.com/\">chaithainoodle.com\u003c/a>\u003cbr>\nM-Th 11:00 am – 9:30 pm\u003cbr>\nF 11:00 am – 10:00 pm\u003cbr>\nS 11:30 am – 10:00 pm\u003cbr>\nSu 11:30 am – 9:30 pm\u003cbr>\nAll major credit cards accepted.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_69437\" class=\"wp-caption aligncenter\" style=\"max-width: 659px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/IMG_2709-659x371.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/IMG_2709-659x371.jpg\" alt=\"Kao Nam Tod, or Rice Ball Salad. Photo: Jonathan Darr\" width=\"659\" height=\"371\" class=\"size-full wp-image-69437\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kao Nam Tod, or Rice Ball Salad. Photo: Jonathan Darr\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://oaklandlocal.com/author/jondarr/\">Jonathan Darr\u003c/a>, \u003ca href=\"http://oaklandlocal.com/2013/09/chaithainoodle/\">Oakland Local\u003c/a> (9/2/13)\u003c/p>\n\u003cp>\u003cstrong>“What’s your go-to restaurant?”\u003c/strong>\u003c/p>\n\u003cp>I love hearing the answer to this question and thought it would be a fun feature to explore in the column. I’ll share mine, but I’ll also be asking other folks where they dine frequently in Oakland, visiting the restaurant, and reporting back.\u003c/p>\n\u003col>\n\u003ch2>The Basic “Go-To” Restaurant Criteria:\u003c/h2>\n\u003cli>A place you recommend with no hesitation and limited qualification.\u003c/li>\n\u003cli>If you frequently dine with the same person, it’s that place you both agree to easily.\u003c/li>\n\u003c/ol>\n\u003cp>My first “Oakland Go-To” is the delicious and reasonably priced \u003ca href=\"http://www.chaithainoodle.com/index.html\">Chai Thai Noodles\u003c/a>. I learned about this International Boulevard Thai/Lao restaurant just about a year ago, after asking a new colleague what his “Oakland Go-To” was. His recommendation was enthusiastic and our first visit did not disappoint.\u003c/p>\n\u003cp>Neither did our tenth. In fact, we’ve returned at least a dozen times with friends, family, and colleagues. What’s not to like? Most dishes are under $10, portions are generous, and the dishes are complex with thoughtful layers of flavor and texture. The sweet, sour, salty, balances work here and I’ve yet to have a dish I wouldn’t order again. While the entrees and stir fry noodle dishes are excellent, we tend to gravitate towards the salads, curries, and noodle soups. On our most recent visits, we’ve been enjoying:\u003c/p>\n\u003ch2>APPETIZERS\u003c/h2>\n\u003cp>Chai Thai’s \u003cstrong>Kao Nam Tod ($8.95)\u003c/strong>, or Rice Ball Salad (pictured above), is my favorite version of this dish. A substantial mound of crispy deep fried rice, peanuts, cilantro, preserved pork, green onions, and much more, arrives on a beautiful plate accompanied by fresh, large, crisp leaves of romaine and sprigs of mint and cilantro.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A heaping spoonful of the rice mixture wrapped in lettuce and topped with herbs brings an excellent flavor dance to your mouth. The crunch of the deep fried rice and the softness of the pork. The crisp, cool lettuce holding it all together. Salty, sweet, earthy, bright, sour, spicy and more. The preserved pork actually tastes fermented (in a good way) and is served in both larger pieces and a larger amount than I have seen at other area restaurants. I could eat this dish every day.\u003c/p>\n\u003cp>After a significant hiatus from the menu, \u003cstrong>Gui Chai ($6.50)\u003c/strong> has made a return appearance. These crispy fried chive cakes come four to an order and are served with a sweet soy dipping sauce. These are not for those who don’t like a whole mouthful of chives. You pretty much need to be a chive lover. The rice flour outside can be a little chewy and gelatinous for some, but I’m definitely a fan.\u003c/p>\n\u003cfigure id=\"attachment_69434\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/IMG_2613.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/IMG_2613.jpg\" alt=\"Chive cakes served with a sweet sauce. Photo: Jonathan Darr\" width=\"800\" height=\"450\" class=\"size-full wp-image-69434\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chive cakes served with a sweet sauce. Photo: Jonathan Darr\u003c/figcaption>\u003c/figure>\n\u003cp>Another standout appetizer is the \u003cstrong>Sai Aou ($7.95)\u003c/strong>, a deep fried pork sausage served with peanuts, lime bits, cabbage and a chef’s dipping sauce. The skin is crisp and the inside is just moist enough to hold together. Each bite brings a pleasant balance of ground pork, onion, lemongrass, garlic, fish sauce, chile, and lime. It’s a lot to pack into a sausage, but nothing dominates, and somehow it still ends up tasting noticeably meaty.\u003c/p>\n\u003cp>Even though it’s been fried within an inch of its life, the sausage is remarkably grease-free. Also known as Sai Ua, this dish from the northern city of Chiang Mai comes pre-sliced for easy eating. The “chef’s dipping sauce” is a pungent and moderately sweet concoction that tastes of fish sauce, soy sauce, and a touch of sweetness.\u003c/p>\n\u003cfigure id=\"attachment_69435\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/IMG_2617.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/IMG_2617.jpg\" alt=\"Sai Aou, deep fried pork sausage served with peanuts, lime bits, cabbage and the chef’s dipping sauce. Photo: Jonathan Darr\" width=\"800\" height=\"598\" class=\"size-full wp-image-69435\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sai Aou, deep fried pork sausage served with peanuts, lime bits, cabbage and the chef’s dipping sauce. Photo: Jonathan Darr\u003c/figcaption>\u003c/figure>\n\u003ch2>CURRIES\u003c/h2>\n\u003cp>Chai Thai offers nearly a dozen curries between their printed menu and specials. On our most recent visit, we tried the \u003cstrong>Pumpkin Curry ($9.95)\u003c/strong>. Rich coconut milk red curry comes with sautéed pumpkin, bell peppers, and basil, and can be served with pork, chicken, or beef. We especially like the cubes of pumpkin that lend a hearty earthiness to the dish. It leans a bit to the sweet side, but with so many savory, spicy dishes, having a few dishes on the table with a little sweetness is nice.\u003c/p>\n\u003cp>We also love the Gang Kew Wan, or green curry (perhaps the best I have ever had), and the \u003cstrong>Gang Ga-Ree\u003c/strong>, a luscious yellow curry served with potatoes. Like most of their curries, both come as a rice plate \u003cstrong>($8.50)\u003c/strong> or in a slightly larger a la carte portion without the rice \u003cstrong>($9.95)\u003c/strong>.\u003c/p>\n\u003cp>Taking a cue from a friend who we recently ate with, we asked our server to add green beans to the pumpkin curry so we could get a few more vegetables in. They were delicious in the curry, perfectly cooked.\u003c/p>\n\u003cfigure id=\"attachment_69436\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/IMG_2619.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/IMG_2619.jpg\" alt=\"Pumpkin Curry with pork and added green beans. Photo: Jonathan Darr\" width=\"800\" height=\"451\" class=\"size-full wp-image-69436\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pumpkin Curry with pork and added green beans. Photo: Jonathan Darr\u003c/figcaption>\u003c/figure>\n\u003ch2>NOODLE SOUPS\u003c/h2>\n\u003cp>Every time we visit, we have the same conversation. Do we want to share some curries and noodle plates, or each get our own choice from the Noodle Soups selections? We usually end up sharing anyway, but there’s one dish I hate to sacrifice even the tiniest spoonful of.\u003c/p>\n\u003cp>\u003cstrong>Kao Soy Thai ($7.95)\u003c/strong> is a rich coconut-milk based yellow curry soup served over boiled egg noodles and topped with crispy egg noodles. The soup is slightly sweet, but the sweetness is counterbalanced by pickled mustard greens. It comes with a generous portion of poached chicken and a scattering of red onions, cilantro and peppers. This dish is comforting and lush, thick, creamy, and expertly touching all the right notes Thai cuisine is known for.\u003c/p>\n\u003cp>This dish is also known as Chiang Mai Noodles as this version of the dish (there are Burmese, Lao and others) is eaten in northern Thailand. We look forward to trying the similarly named cousin of this dish, \u003cstrong>Kao Soy Laos ($7.95)\u003c/strong>.\u003c/p>\n\u003cfigure id=\"attachment_69438\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/IMG_2856-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/IMG_2856-1.jpg\" alt=\"Kao Soy Thai keeps bringing us back. Coconut chicken curry, red onion, and pickled mustard greens served over and under egg noodles. Photo: Jonathan Darr\" width=\"800\" height=\"451\" class=\"size-full wp-image-69438\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kao Soy Thai keeps bringing us back. Coconut chicken curry, red onion, and pickled mustard greens served over and under egg noodles. Photo: Jonathan Darr\u003c/figcaption>\u003c/figure>\n\u003cp>While the Kao Soy Thai is the dish I have to force myself not to order in the name of trying more of Chai Thai’s large menu, I never regret caving in and ordering it. But if we are talking soups, I’d be remiss not to mention the \u003cstrong>Pork Leg Stew Noodle ($8.95)\u003c/strong>, the Beef Noodle Soup ($8.95) and the \u003cstrong>Tom Yum Noodle ($8.95)\u003c/strong>.\u003c/p>\n\u003cp>The broth of the \u003cstrong>Pork Leg Stew Noodle\u003c/strong> is one of the most complex, deep, rich, and delicious broths I have had. It’s like a deeper, darker, richer cousin to another favorite, Vietnamese pho. The \u003cstrong>Beef Noodle Soup\u003c/strong> is a close second on our list with its chewy tripe, moist beef balls, and thin slices of beef. Finally, the \u003cstrong>Tom Yum Noodle\u003c/strong> dish brings two of my favorites together, tom yum soup, and noodles of your choice. I usually choose the wide flat noodles, not noodles you usually see on menus. The dish is definitely heavy on the sour side with a bright lemongrass and galangal broth.\u003c/p>\n\u003ch2>THE REST\u003c/h2>\n\u003cp>I trust the vast majority of the menu at Chai Thai Noodles. There is an occasional miss or something less to my taste than I would like, but I never hesitate to recommend it to anyone and my husband and I always agree that it’s time for a visit. This fits both the criteria to be our first “Oakland Go-To.”\u003c/p>\n\u003cul>\n\u003cstrong>If you go:\u003c/strong>\n\u003cli>Don’t skip the dry-erase board specials just because the writing has been up there for a while. We order from here frequently and not been disappointed.\u003c/li>\n\u003cli>When they ask if you want it spicy, they really do mean spicy. Really.\u003c/li>\n\u003cli>Ask for one of the revolving condiment holders which has pickled hot peppers, sambal, chili oil and crushed red peppers. You may not need it, but it’s nice to have the option.\u003c/li>\n\u003cli>The last seating each night is thirty minutes before closing, and they are closed each day from 4:00 – 5:00 pm.\u003c/li>\n\u003c/ul>\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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"title": "Possible",
"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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"title": "PRI's The World: Latest Edition",
"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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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
"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": {
"id": "reveal",
"title": "Reveal",
"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
"airtime": "SAT 4pm-5pm",
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"officialWebsiteLink": "https://www.revealnews.org/episodes/",
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},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
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