window.__IS_SSR__=true
window.__INITIAL_STATE__={
"attachmentsReducer": {
"audio_0": {
"type": "attachments",
"id": "audio_0",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background0.jpg"
}
}
},
"audio_1": {
"type": "attachments",
"id": "audio_1",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background1.jpg"
}
}
},
"audio_2": {
"type": "attachments",
"id": "audio_2",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background2.jpg"
}
}
},
"audio_3": {
"type": "attachments",
"id": "audio_3",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background3.jpg"
}
}
},
"audio_4": {
"type": "attachments",
"id": "audio_4",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background4.jpg"
}
}
},
"placeholder": {
"type": "attachments",
"id": "placeholder",
"imgSizes": {
"thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-160x107.jpg",
"width": 160,
"height": 107,
"mimeType": "image/jpeg"
},
"medium": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-800x533.jpg",
"width": 800,
"height": 533,
"mimeType": "image/jpeg"
},
"medium_large": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-768x512.jpg",
"width": 768,
"height": 512,
"mimeType": "image/jpeg"
},
"large": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"1536x1536": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1536x1024.jpg",
"width": 1536,
"height": 1024,
"mimeType": "image/jpeg"
},
"fd-lrg": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1536x1024.jpg",
"width": 1536,
"height": 1024,
"mimeType": "image/jpeg"
},
"fd-med": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"fd-sm": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-800x533.jpg",
"width": 800,
"height": 533,
"mimeType": "image/jpeg"
},
"post-thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"twentyfourteen-full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1038x576.jpg",
"width": 1038,
"height": 576,
"mimeType": "image/jpeg"
},
"xxsmall": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-160x107.jpg",
"width": 160,
"height": 107,
"mimeType": "image/jpeg"
},
"xsmall": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"small": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"xlarge": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1920x1280.jpg",
"width": 1920,
"height": 1280,
"mimeType": "image/jpeg"
},
"guest-author-32": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 32,
"height": 32,
"mimeType": "image/jpeg"
},
"guest-author-50": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 50,
"height": 50,
"mimeType": "image/jpeg"
},
"guest-author-64": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 64,
"height": 64,
"mimeType": "image/jpeg"
},
"guest-author-96": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 96,
"height": 96,
"mimeType": "image/jpeg"
},
"guest-author-128": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 128,
"height": 128,
"mimeType": "image/jpeg"
},
"detail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 160,
"height": 160,
"mimeType": "image/jpeg"
},
"kqedFullSize": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1.jpg",
"width": 2000,
"height": 1333
}
}
},
"bayareabites_68539": {
"type": "attachments",
"id": "bayareabites_68539",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "68539",
"found": true
},
"parent": 68408,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/08/oaklandlocal11.jpg",
"width": 659,
"height": 370
}
},
"publishDate": 1376932687,
"modified": 1376932687,
"caption": "Desco offers Italian food in Old Oakland. Photo: Jonathan Darr",
"description": null,
"title": "oaklandlocal1",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_68046": {
"type": "attachments",
"id": "bayareabites_68046",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "68046",
"found": true
},
"parent": 68043,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/08/homestead2-640.jpg",
"width": 640,
"height": 361
}
},
"publishDate": 1376262406,
"modified": 1376262406,
"caption": "The inside of the new Homestead Restaurant in Piedmont. Photo: TruongChinh Duong",
"description": null,
"title": "homestead2-640",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_67816": {
"type": "attachments",
"id": "bayareabites_67816",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "67816",
"found": true
},
"parent": 67784,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/08/cronuts6-feature.jpg",
"width": 640,
"height": 360
}
},
"publishDate": 1375903359,
"modified": 1375903359,
"caption": "A sampling of cronuts to compare. Photo: Kelly O'Mara",
"description": null,
"title": "cronuts6--feature",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_66601": {
"type": "attachments",
"id": "bayareabites_66601",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "66601",
"found": true
},
"parent": 66091,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/07/IMG_4564.jpg",
"width": 1674,
"height": 940
}
},
"publishDate": 1375069974,
"modified": 1375069974,
"caption": "Rotten City Pizza Pork Belly Porchetta Slice",
"description": null,
"title": "Rotten City Pizza Pork Belly Porchetta",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_67352": {
"type": "attachments",
"id": "bayareabites_67352",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "67352",
"found": true
},
"parent": 0,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/08/Old_Weang_Ping_FeaturedImage.jpg",
"width": 639,
"height": 362
}
},
"publishDate": 1375414989,
"modified": 1375414989,
"caption": null,
"description": null,
"title": "Old_Weang_Ping_FeaturedImage",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_67106": {
"type": "attachments",
"id": "bayareabites_67106",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "67106",
"found": true
},
"parent": 67095,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/07/IMG_3232-659x439.jpg",
"width": 659,
"height": 439
}
},
"publishDate": 1375311700,
"modified": 1375311700,
"caption": "Currant Scone with Wild Plum Jam. Photo: Jonathan Darr",
"description": null,
"title": "IMG_3232-659x439",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_66457": {
"type": "attachments",
"id": "bayareabites_66457",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "66457",
"found": true
},
"parent": 64207,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/07/Beef-Pho640.jpg",
"width": 640,
"height": 359
}
},
"publishDate": 1374868095,
"modified": 1374868095,
"caption": null,
"description": null,
"title": "Beef-Pho640",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_65828": {
"type": "attachments",
"id": "bayareabites_65828",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "65828",
"found": true
},
"parent": 64206,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/07/Shrimp-Won-Ton-Soup-640x3601.jpg",
"width": 640,
"height": 360
}
},
"publishDate": 1374167871,
"modified": 1374167871,
"caption": null,
"description": null,
"title": "Shrimp-Won-Ton-Soup-640x360",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_64014": {
"type": "attachments",
"id": "bayareabites_64014",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "64014",
"found": true
},
"parent": 63594,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/06/tribune-tavern640x360.jpg",
"width": 640,
"height": 360
}
},
"publishDate": 1372104731,
"modified": 1372104731,
"caption": null,
"description": null,
"title": "tribune-tavern640x360",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_62563": {
"type": "attachments",
"id": "bayareabites_62563",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "62563",
"found": true
},
"parent": 62285,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/05/moxyburger640x360.jpg",
"width": 640,
"height": 360
}
},
"publishDate": 1369331845,
"modified": 1369331845,
"caption": null,
"description": null,
"title": "moxyburger640x360",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_61905": {
"type": "attachments",
"id": "bayareabites_61905",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "61905",
"found": true
},
"parent": 61891,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/05/cp806group-set1000.jpg",
"width": 1000,
"height": 669
}
},
"publishDate": 1368588680,
"modified": 1368588680,
"caption": "Guests and host Leslie Sbrocco tape the sixth episode of Season 8 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend",
"description": null,
"title": "cp806group-set1000",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_61798": {
"type": "attachments",
"id": "bayareabites_61798",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "61798",
"found": true
},
"parent": 60442,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/05/door1000.jpg",
"width": 1000,
"height": 750
}
},
"publishDate": 1368488061,
"modified": 1368488061,
"caption": null,
"description": null,
"title": "door1000",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
}
},
"audioPlayerReducer": {
"postId": "stream_live",
"isPaused": true,
"isPlaying": false,
"pfsActive": false,
"pledgeModalIsOpen": true,
"playerDrawerIsOpen": false,
"liveAudioPlayStartedAt": 0,
"liveAudioPlayContext": ""
},
"authorsReducer": {
"kdomara": {
"type": "authors",
"id": "1459",
"meta": {
"index": "authors_1716337520",
"id": "1459",
"found": true
},
"name": "Kelly O'Mara",
"firstName": "Kelly",
"lastName": "O'Mara",
"slug": "kdomara",
"email": "komara@kqed.org",
"display_author_email": false,
"staff_mastheads": [
"news"
],
"title": "KQED Contributor",
"bio": "Kelly O'Mara is a writer and reporter in the San Francisco Bay Area. She writes about food, health, sports, travel, business and California news. Her work has appeared on KQED, online for Outside Magazine, epsnW, VICE and in Competitor Magazine, among others. Follow Kelly on Twitter \u003ca href=\"https://twitter.com/kellydomara\">@kellydomara\u003c/a>.",
"avatar": "https://secure.gravatar.com/avatar/768fec7412028b72f13bdd0f5f9d8186?s=600&d=blank&r=g",
"twitter": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "arts",
"roles": []
},
{
"site": "news",
"roles": []
},
{
"site": "bayareabites",
"roles": []
},
{
"site": "stateofhealth",
"roles": []
},
{
"site": "science",
"roles": []
},
{
"site": "checkplease",
"roles": [
"editor"
]
},
{
"site": "food",
"roles": []
},
{
"site": "forum",
"roles": [
"editor"
]
},
{
"site": "liveblog",
"roles": [
"editor"
]
}
],
"headData": {
"title": "Kelly O'Mara | KQED",
"description": "KQED Contributor",
"ogImgSrc": "https://secure.gravatar.com/avatar/768fec7412028b72f13bdd0f5f9d8186?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/768fec7412028b72f13bdd0f5f9d8186?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/kdomara"
},
"jennyoh": {
"type": "authors",
"id": "2100",
"meta": {
"index": "authors_1716337520",
"id": "2100",
"found": true
},
"name": "Jenny Oh",
"firstName": "Jenny",
"lastName": "Oh",
"slug": "jennyoh",
"email": "joh@kqed.org",
"display_author_email": false,
"staff_mastheads": [],
"title": "Audience Engagement Producer, Deep Look",
"bio": "Jenny is an Emmy Award-winning producer and is currently the Audience Engagement Producer for KQED Science's \u003cem>Deep Look\u003c/em> online video series. She was also a long-time contributor to Bay Area Bites, KQED's popular food blog. Jenny graduated with honors from New York University’s Tisch School of the Arts Film and Television program and has worked for WNET/PBS, The Learning Channel, Sundance Channel, HBO and the University of California.",
"avatar": "https://secure.gravatar.com/avatar/7ddda0ed657e46dbe66083f569967752?s=600&d=mm&r=g",
"twitter": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "arts",
"roles": []
},
{
"site": "pop",
"roles": []
},
{
"site": "about",
"roles": []
},
{
"site": "bayareabites",
"roles": []
},
{
"site": "science",
"roles": []
},
{
"site": "education",
"roles": []
},
{
"site": "quest",
"roles": []
},
{
"site": "food",
"roles": []
}
],
"headData": {
"title": "Jenny Oh | KQED",
"description": "Audience Engagement Producer, Deep Look",
"ogImgSrc": "https://secure.gravatar.com/avatar/7ddda0ed657e46dbe66083f569967752?s=600&d=mm&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/7ddda0ed657e46dbe66083f569967752?s=600&d=mm&r=g"
},
"isLoading": false,
"link": "/author/jennyoh"
},
"wendy-goodfriend": {
"type": "authors",
"id": "5014",
"meta": {
"index": "authors_1716337520",
"id": "5014",
"found": true
},
"name": "Wendy Goodfriend",
"firstName": "Wendy",
"lastName": "Goodfriend",
"slug": "wendy-goodfriend",
"email": "wendy@wendygoodfriend.com",
"display_author_email": false,
"staff_mastheads": [],
"title": "KQED Contributor",
"bio": "I was the Senior Digital Producer for KQED Food up until July, 2018. Since 2001, I designed, produced, managed and contributed to mostly food-related websites and blogs for KQED including: KQED.org; KQED Food; Bay Area Bites; Check, Please! Bay Area; Taste This; Celebrity Chefs; seven of Jacques Pepin's TV series websites; and Joanne Weir's Cooking in the City. I initiated the majority of KQED Food's social media feeds and maintained them up until 2017. As far as content creation, photography is my passion and I also shoot video and write stories. My photos have been used in articles for KQED Food, News, Arts, and Science as well as for promotional purposes in print and online. Professional education and training includes: clinical psychology, photography, commercial cooking, web design, information architecture and UX.",
"avatar": "https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g",
"twitter": null,
"facebook": "bayareabites",
"instagram": null,
"linkedin": "wendygoodfriend",
"sites": [
{
"site": "jpepinheart",
"roles": []
},
{
"site": "about",
"roles": [
"editor"
]
},
{
"site": "bayareabites",
"roles": [
"subscriber"
]
},
{
"site": "science",
"roles": [
"administrator"
]
},
{
"site": "checkplease",
"roles": [
"subscriber"
]
},
{
"site": "food",
"roles": [
"author"
]
},
{
"site": "essentialpepin",
"roles": [
"administrator"
]
}
],
"headData": {
"title": "Wendy Goodfriend | KQED",
"description": "KQED Contributor",
"ogImgSrc": "https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/wendy-goodfriend"
},
"stephanie-rosenbaum": {
"type": "authors",
"id": "5038",
"meta": {
"index": "authors_1716337520",
"id": "5038",
"found": true
},
"name": "Stephanie Rosenbaum Klassen",
"firstName": "Stephanie",
"lastName": "Rosenbaum Klassen",
"slug": "stephanie-rosenbaum",
"email": "dixieday@aol.com",
"display_author_email": false,
"staff_mastheads": [],
"title": "KQED Contributor",
"bio": "Stephanie Rosenbaum Klassen is a longtime local food writer, author, and cook. Her books include The Art of Vintage Cocktails (Egg & Dart Press), World of Doughnuts (Egg & Dart Press); Kids in the Kitchen: Fun Food (Williams Sonoma); Honey from Flower to Table (Chronicle Books) and The Astrology Cookbook: A Cosmic Guide to Feasts of Love (Manic D Press). She has studied organic farming at UCSC and holds a certificate in Ecological Horticulture from the Center for Agroecology and Sustainable Food Systems. She does frequent cooking demonstrations at local farmers’ markets and has taught food writing at Media Alliance in San Francisco and the Continuing Education program at Stanford University. She has been the lead restaurant critic for the San Francisco Bay Guardian as well as for San Francisco magazine. She has been an assistant chef at the Headlands Center for the Arts, an artists' residency program located in the Marin Headlands, and a production cook at the Marin Sun Farms Cafe in Pt Reyes Station. After some 20 years in San Francisco interspersed with stints in Oakland, Santa Cruz, Brooklyn, and Manhattan, she recently moved to Sonoma county but still writes in San Francisco several days a week.",
"avatar": "https://secure.gravatar.com/avatar/26520681f950a766c2c0eb9872646dec42b88de07cc4cdd65958385671e93cf7?s=600&d=mm&r=g",
"twitter": "sjrosenbaum",
"bluesky": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"subscriber"
]
},
{
"site": "food",
"roles": [
"subscriber"
]
}
],
"headData": {
"title": "Stephanie Rosenbaum Klassen | KQED",
"description": "KQED Contributor",
"ogImgSrc": "https://secure.gravatar.com/avatar/26520681f950a766c2c0eb9872646dec42b88de07cc4cdd65958385671e93cf7?s=600&d=mm&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/26520681f950a766c2c0eb9872646dec42b88de07cc4cdd65958385671e93cf7?s=600&d=mm&r=g"
},
"isLoading": false,
"link": "/author/stephanie-rosenbaum"
},
"laurenbenichou": {
"type": "authors",
"id": "5466",
"meta": {
"index": "authors_1716337520",
"id": "5466",
"found": true
},
"name": "Lo Benichou",
"firstName": "Lo",
"lastName": "Benichou",
"slug": "laurenbenichou",
"email": "laurenbenichou@gmail.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "My name is Lo. I am a multimedia journalist and interactive web developer. I currently work at WIRED. I like data and stories. I like coding. I tried to do both at once. I occasionally write about food because food is life.",
"avatar": "https://secure.gravatar.com/avatar/20ac556dc8ae6a2669bcc745dd30b24d?s=600&d=blank&r=g",
"twitter": "LoBenichou",
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
},
{
"site": "food",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Lo Benichou | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/20ac556dc8ae6a2669bcc745dd30b24d?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/20ac556dc8ae6a2669bcc745dd30b24d?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/laurenbenichou"
},
"oaklandlocal": {
"type": "authors",
"id": "5475",
"meta": {
"index": "authors_1716337520",
"id": "5475",
"found": true
},
"name": "Oakland Local",
"firstName": "Oakland",
"lastName": "Local",
"slug": "oaklandlocal",
"email": "oaklandlocal@oaklandlocal.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "\u003ca href=\"http://oaklandlocal.com/\">Oakland Local\u003c/a>, Oakland's leading news & community site, is filled with people who love to eat, drink and talk about food equity issues, sometimes all at the same time. We're avid about farm to table, affordable local restaurants, food artisans, intense chefs, butchers, bakers, and gardeners and everyone who wants to talk about what tastes good--and where to get it/make it or grow it--in Oakland, CA",
"avatar": "https://secure.gravatar.com/avatar/487293d74fcce97c7016ed0309409181?s=600&d=blank&r=g",
"twitter": "oaklandlocal",
"facebook": "oaklocal",
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Oakland Local | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/487293d74fcce97c7016ed0309409181?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/487293d74fcce97c7016ed0309409181?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/oaklandlocal"
}
},
"pagesReducer": {
"bayareabites_category_reviews": {
"type": "terms",
"id": "bayareabites_10",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10",
"score": 13.557941
},
"featImg": null,
"name": "reviews",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "reviews Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 24,
"slug": "reviews",
"isLoading": false,
"title": "reviews",
"pageMeta": {
"site": "bayareabites",
"WpPageTemplate": "page-topic-editorial",
"currentPage": 19
},
"blocks": [
{
"blockName": "kqed/post-list",
"attrs": {
"layout": "cardArticle2",
"query": "posts/bayareabites?category=reviews",
"seeMore": false,
"paginated": true,
"page": 19
}
},
{
"blockName": "kqed/ad"
}
]
}
},
"pfsSessionReducer": {},
"postsReducer": {
"stream_live": {
"type": "live",
"id": "stream_live",
"audioUrl": "https://hls.kqed.org/hls/kqed_app/playlist.m3u8",
"title": "Live Stream",
"excerpt": "Live Stream information currently unavailable.",
"link": "/radio",
"featImg": "",
"label": {
"name": "KQED Live",
"link": "/"
}
},
"stream_kqedNewscast": {
"type": "posts",
"id": "stream_kqedNewscast",
"audioUrl": "https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1",
"title": "KQED Newscast",
"featImg": "",
"label": {
"name": "88.5 FM",
"link": "/"
}
},
"bayareabites_68408": {
"type": "posts",
"id": "bayareabites_68408",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "68408",
"score": null,
"sort": [
1376932977000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1376932977,
"format": "aside",
"disqusTitle": "First Look: Desco’s Regional Italian Arrives in Old Oakland",
"title": "First Look: Desco’s Regional Italian Arrives in Old Oakland",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_68539\" class=\"wp-caption aligncenter\" style=\"max-width: 659px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/oaklandlocal11.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/oaklandlocal11.jpg\" alt=\"Desco offers Italian food in Old Oakland. Photo: Jonathan Darr\" width=\"659\" height=\"370\" class=\"size-full wp-image-68539\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Desco offers Italian food in Old Oakland. Photo: Jonathan Darr\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://oaklandlocal.com/author/jondarr/\" target=\"_blank\">Jonathan Darr\u003c/a>, \u003ca href=\"http://oaklandlocal.com/2013/08/desco_oakland/\" target=\"_blank\">Oakland Local\u003c/a> (8/14/2013)\u003c/p>\n\u003cp>We have a deep sentimental attachment to the restaurant space at 499 9th Street that housed B Restaurant for many years. B was one of the very first places we enjoyed fresh and delicious California food. The room was inviting, the food delicious, and the staff were thoughtful and fun.\u003c/p>\n\u003cp>Chef Donato Scotti’s Desco continues those traits while bringing regional Italian cuisine to the corner of Jefferson and 9th Streets. \u003ca href=\"http://www.old-oakland.com/old-oakland-history\" target=\"_blank\">Old Oakland\u003c/a> is a great place for food and Desco will be right at home in the historic neighborhood with neighbors like District, Ratto’s, Cosecha, Miss Ollie’s, Tamarindo, The Trappist, La Boriqueña and Rosamunde Sausage Grill.\u003c/p>\n\u003cp>Desco is beautiful inside and out. Two walls of floor-to-ceiling windows flood the room with light during the day and offer views of Old Oakland nightlife in the evening. It’s heartwarming to see that Desco is maintaining the light-filled airy atmosphere with the smart addition of banquettes on one wall. The room has interesting touches like artist-made light fixtures and a beautiful copper bar, all creating a welcoming, relaxed look.\u003c/p>\n\u003cp>Here’s a look at what we had on our first trip to Desco to learn more about the \u003ca href=\"http://www.descooakland.com/menu/Desco_Dinner_Menu.pdf\" target=\"_blank\">menu\u003c/a> and the new vision for the space that was most recently home to Borga Italia:\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Antipasti\u003c/strong>\u003c/p>\n\u003cp>The antipasti menu includes a few each of cold and warm selections. We started with the Piatto Della Casa, thin slices of smoked duck, rabbit terrine, and lamb prosciutto. The flavors were built beautifully across the board. The strong smoky flavor of the duck, the balanced saltiness of the lamb prosciutto, and the mellowness of the terrine were accompanied by a touch of fig preserves and a reduced balsamic vinegar. I probably could have eaten another round or three of the lamb prosciutto, which was delightful on Desco’s freshly-made ciabatta.\u003c/p>\n\u003cfigure id=\"attachment_68540\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/oaklandlocal21.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/oaklandlocal21.jpg\" alt=\"Piatto Della Casa. House-made salumi with fig preserves, balsamic reduction, and more. Photo: Jonathan Darr\" width=\"800\" height=\"451\" class=\"size-full wp-image-68540\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Piatto Della Casa. House-made salumi with fig preserves, balsamic reduction, and more. Photo: Jonathan Darr\u003c/figcaption>\u003c/figure>\n\u003cp>On the warm side of the antipasti menu, we had the baccala. A hot ramekin arrived straight out of the wood oven, filled with layers of salt cod, kalamata olives, and vibrant red and yellow heirloom tomatoes. Also served with the house-made ciabatta, this is a warm, hearty take on the dish.\u003c/p>\n\u003cfigure id=\"attachment_68541\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/oaklandlocal31.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/oaklandlocal31.jpg\" alt=\"Baccala – salt cod, olives, and heirloom tomatoes. Photo: Jonathan Darr\" width=\"800\" height=\"451\" class=\"size-full wp-image-68541\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Baccala – salt cod, olives, and heirloom tomatoes. Photo: Jonathan Darr\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Pasta\u003c/strong>\u003c/p>\n\u003cp>Casonsei is a dish from Chef Scotti’s hometown of Bergamo in the Lombardy region of Northern Italy. I suspect, like other parts of the menu, Casonsei might be new to some readers. At Desco, the dish is a tender ravioli filled with pork and amaretti crumbs that is cooked in brown butter with a very crisp, thick guanciale (cured pork cheek).\u003c/p>\n\u003cp>The kitchen has a deft hand with texture. The ravioli has a wonderful bite and chewiness and the play of salty and sweet in the dish is memorably good. Additional pasta offerings included a robiola (cheese) ravioli, a lamb sugo pappardelle, and a chittarine (squared spaghetti) pasta with olives and calamari.\u003c/p>\n\u003cfigure id=\"attachment_68542\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/oaklandlocal4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/oaklandlocal4.jpg\" alt=\"Casonsei at Desco in Old Oakland. Photo: Jonathan Darr\" width=\"800\" height=\"450\" class=\"size-full wp-image-68542\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Casonsei at Desco in Old Oakland. Photo: Jonathan Darr\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Pizza and Schiacciata\u003c/strong>\u003c/p>\n\u003cp>We’ve enjoyed many pizzas in the space that is now Desco with family, friends, co-workers, and even strangers. Desco’s pizza crust is an absolute winner. It arrived with just the right amount of blister (“I came from the wood oven, but I wasn’t living there too long.”) and an even better chew. Our version came lightly sauced with kalamata olives, calamari, capers, and garlic. The sauce was slightly sweet and a bit quiet, but that made some room for the briny capers and olives. Additional offerings include a margherita, one with house made salsiccia, and a mushroom herb pizza with tomatoes and fontina.\u003c/p>\n\u003cp>We admittedly had to ask about the “schiacciata” that came in three varieties on the night we dined. Our very knowledgeable server explained that \u003ca href=\"http://www.nonnalinaskitchen.com/tools/glossary.htm\" target=\"_blank\">schiacciata\u003c/a> is a stretched Tuscan flatbread often served with various items inside (olives, grapes, cheese, onions). We’ll be back to try the tomato and crescenza, mozzarella and pesto, or the most intriguing, the smoked prosciutto, sweet onion, and gorgonzola. There were other parts of the menu that were new to me. Most dishes are well explained, but we were happy to have a little help from the staff.\u003c/p>\n\u003cfigure id=\"attachment_68543\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/oaklandlocal5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/oaklandlocal5.jpg\" alt=\"Pizza with calamari, olives, capers and garlic. Photo Jonathan Darr\" width=\"800\" height=\"451\" class=\"size-full wp-image-68543\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pizza with calamari, olives, capers and garlic. Photo Jonathan Darr\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Dessert\u003c/strong>\u003c/p>\n\u003cp>We both watch our sugar. We can go weeks without indulging, and only sometimes miss having sugary treats. But Desco has desserts worth a look. We split the almond apricot cake, which was a true standout dessert, one of our favorite menu items so far. The apricot is folded into an almond meal mixture to create a moist center surrounded by a crumbly vanilla cake. It was served with a surprisingly light scoop of hazelnut ice cream. We both loved the pairing of the two different nut flavors and, again, the expert attention to the role texture can play in creating a memorable dish.\u003c/p>\n\u003cfigure id=\"attachment_68544\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/oaklandlocal6.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/oaklandlocal6.jpg\" alt=\"Torta di Madorla e Albococche. (Apricot and almond torte with Vin Santo and hazelnut gelato.) Photo: Jonathan Darr\" width=\"800\" height=\"451\" class=\"size-full wp-image-68544\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Torta di Madorla e Albococche. (Apricot and almond torte with Vin Santo and hazelnut gelato.) Photo: Jonathan Darr\u003c/figcaption>\u003c/figure>\n\u003cp>The chocolate cake was solid. The surprising espresso sauce has such a light touch it seemed perfectly aimed for those who like a little coffee taste but don’t want triple espresso poured over their dessert. Where we expected something along the lines of a dark chocolate ganache, we got a something along the lines of an espresso creme anglaise.\u003c/p>\n\u003cfigure id=\"attachment_68545\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/oaklandlocal7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/oaklandlocal7.jpg\" alt=\"Tortino di Cioccolato, salsa caffé. (Warm chocolate cake with coffee sauce.) Photo: Jonathan Darr\" width=\"800\" height=\"452\" class=\"size-full wp-image-68545\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tortino di Cioccolato, salsa caffé. (Warm chocolate cake with coffee sauce.) Photo: Jonathan Darr\u003c/figcaption>\u003c/figure>\n\u003cp>We didn’t have room to try many dishes that sounded interesting on Desco’s menu, including any of the three entrees, which included a roasted chicken in a white wine reduction, an Angus loin, and crustaceans and tomatoes cooked in a pouch (cartoccio).\u003c/p>\n\u003cp>Though we were media guests of the restaurant, a minor communication glitch meant the staff working that day didn’t know until the end of the meal. The warm, friendly service throughout the meal and visit from the chef was clearly part of the experience of neighboring tables as well. The bar team was especially engaging as we selected an amaro to enjoy with dessert, and though a good number of servers were training, the floor was never crowded.\u003c/p>\n\u003cp>Desco is a welcome addition to the beautiful neighborhood of Old Oakland. Its emphasis on regional Italian food may be new to many, like us, but with knowledgeable servers and an inviting atmosphere, navigating a delicious meal should be simple. We’re looking forward to a return visit.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Desco\u003c/strong>\u003cbr>\n499 9th Street\u003cbr>\nOakland, CA 94607\u003cbr>\n(510) 663-9000\u003cbr>\n\u003ca href=\"http://www.descooakland.com/\" target=\"_blank\">www.descooakland.com\u003c/a>\u003c/p>\n\n",
"disqusIdentifier": "68408 http://blogs.kqed.org/bayareabites/?p=68408",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/08/19/first-look-descos-regional-italian-arrives-in-old-oakland/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1155,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 23
},
"modified": 1376932977,
"excerpt": "Desco, run by Chef Donato Scotti, opens in Old Oakland, offering delicious regional Italian and an inviting atmosphere.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Desco, run by Chef Donato Scotti, opens in Old Oakland, offering delicious regional Italian and an inviting atmosphere.",
"title": "First Look: Desco’s Regional Italian Arrives in Old Oakland | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "First Look: Desco’s Regional Italian Arrives in Old Oakland",
"datePublished": "2013-08-19T10:22:57-07:00",
"dateModified": "2013-08-19T10:22:57-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "first-look-descos-regional-italian-arrives-in-old-oakland",
"status": "publish",
"path": "/bayareabites/68408/first-look-descos-regional-italian-arrives-in-old-oakland",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_68539\" class=\"wp-caption aligncenter\" style=\"max-width: 659px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/oaklandlocal11.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/oaklandlocal11.jpg\" alt=\"Desco offers Italian food in Old Oakland. Photo: Jonathan Darr\" width=\"659\" height=\"370\" class=\"size-full wp-image-68539\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Desco offers Italian food in Old Oakland. Photo: Jonathan Darr\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://oaklandlocal.com/author/jondarr/\" target=\"_blank\">Jonathan Darr\u003c/a>, \u003ca href=\"http://oaklandlocal.com/2013/08/desco_oakland/\" target=\"_blank\">Oakland Local\u003c/a> (8/14/2013)\u003c/p>\n\u003cp>We have a deep sentimental attachment to the restaurant space at 499 9th Street that housed B Restaurant for many years. B was one of the very first places we enjoyed fresh and delicious California food. The room was inviting, the food delicious, and the staff were thoughtful and fun.\u003c/p>\n\u003cp>Chef Donato Scotti’s Desco continues those traits while bringing regional Italian cuisine to the corner of Jefferson and 9th Streets. \u003ca href=\"http://www.old-oakland.com/old-oakland-history\" target=\"_blank\">Old Oakland\u003c/a> is a great place for food and Desco will be right at home in the historic neighborhood with neighbors like District, Ratto’s, Cosecha, Miss Ollie’s, Tamarindo, The Trappist, La Boriqueña and Rosamunde Sausage Grill.\u003c/p>\n\u003cp>Desco is beautiful inside and out. Two walls of floor-to-ceiling windows flood the room with light during the day and offer views of Old Oakland nightlife in the evening. It’s heartwarming to see that Desco is maintaining the light-filled airy atmosphere with the smart addition of banquettes on one wall. The room has interesting touches like artist-made light fixtures and a beautiful copper bar, all creating a welcoming, relaxed look.\u003c/p>\n\u003cp>Here’s a look at what we had on our first trip to Desco to learn more about the \u003ca href=\"http://www.descooakland.com/menu/Desco_Dinner_Menu.pdf\" target=\"_blank\">menu\u003c/a> and the new vision for the space that was most recently home to Borga Italia:\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Antipasti\u003c/strong>\u003c/p>\n\u003cp>The antipasti menu includes a few each of cold and warm selections. We started with the Piatto Della Casa, thin slices of smoked duck, rabbit terrine, and lamb prosciutto. The flavors were built beautifully across the board. The strong smoky flavor of the duck, the balanced saltiness of the lamb prosciutto, and the mellowness of the terrine were accompanied by a touch of fig preserves and a reduced balsamic vinegar. I probably could have eaten another round or three of the lamb prosciutto, which was delightful on Desco’s freshly-made ciabatta.\u003c/p>\n\u003cfigure id=\"attachment_68540\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/oaklandlocal21.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/oaklandlocal21.jpg\" alt=\"Piatto Della Casa. House-made salumi with fig preserves, balsamic reduction, and more. Photo: Jonathan Darr\" width=\"800\" height=\"451\" class=\"size-full wp-image-68540\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Piatto Della Casa. House-made salumi with fig preserves, balsamic reduction, and more. Photo: Jonathan Darr\u003c/figcaption>\u003c/figure>\n\u003cp>On the warm side of the antipasti menu, we had the baccala. A hot ramekin arrived straight out of the wood oven, filled with layers of salt cod, kalamata olives, and vibrant red and yellow heirloom tomatoes. Also served with the house-made ciabatta, this is a warm, hearty take on the dish.\u003c/p>\n\u003cfigure id=\"attachment_68541\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/oaklandlocal31.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/oaklandlocal31.jpg\" alt=\"Baccala – salt cod, olives, and heirloom tomatoes. Photo: Jonathan Darr\" width=\"800\" height=\"451\" class=\"size-full wp-image-68541\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Baccala – salt cod, olives, and heirloom tomatoes. Photo: Jonathan Darr\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Pasta\u003c/strong>\u003c/p>\n\u003cp>Casonsei is a dish from Chef Scotti’s hometown of Bergamo in the Lombardy region of Northern Italy. I suspect, like other parts of the menu, Casonsei might be new to some readers. At Desco, the dish is a tender ravioli filled with pork and amaretti crumbs that is cooked in brown butter with a very crisp, thick guanciale (cured pork cheek).\u003c/p>\n\u003cp>The kitchen has a deft hand with texture. The ravioli has a wonderful bite and chewiness and the play of salty and sweet in the dish is memorably good. Additional pasta offerings included a robiola (cheese) ravioli, a lamb sugo pappardelle, and a chittarine (squared spaghetti) pasta with olives and calamari.\u003c/p>\n\u003cfigure id=\"attachment_68542\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/oaklandlocal4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/oaklandlocal4.jpg\" alt=\"Casonsei at Desco in Old Oakland. Photo: Jonathan Darr\" width=\"800\" height=\"450\" class=\"size-full wp-image-68542\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Casonsei at Desco in Old Oakland. Photo: Jonathan Darr\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Pizza and Schiacciata\u003c/strong>\u003c/p>\n\u003cp>We’ve enjoyed many pizzas in the space that is now Desco with family, friends, co-workers, and even strangers. Desco’s pizza crust is an absolute winner. It arrived with just the right amount of blister (“I came from the wood oven, but I wasn’t living there too long.”) and an even better chew. Our version came lightly sauced with kalamata olives, calamari, capers, and garlic. The sauce was slightly sweet and a bit quiet, but that made some room for the briny capers and olives. Additional offerings include a margherita, one with house made salsiccia, and a mushroom herb pizza with tomatoes and fontina.\u003c/p>\n\u003cp>We admittedly had to ask about the “schiacciata” that came in three varieties on the night we dined. Our very knowledgeable server explained that \u003ca href=\"http://www.nonnalinaskitchen.com/tools/glossary.htm\" target=\"_blank\">schiacciata\u003c/a> is a stretched Tuscan flatbread often served with various items inside (olives, grapes, cheese, onions). We’ll be back to try the tomato and crescenza, mozzarella and pesto, or the most intriguing, the smoked prosciutto, sweet onion, and gorgonzola. There were other parts of the menu that were new to me. Most dishes are well explained, but we were happy to have a little help from the staff.\u003c/p>\n\u003cfigure id=\"attachment_68543\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/oaklandlocal5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/oaklandlocal5.jpg\" alt=\"Pizza with calamari, olives, capers and garlic. Photo Jonathan Darr\" width=\"800\" height=\"451\" class=\"size-full wp-image-68543\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pizza with calamari, olives, capers and garlic. Photo Jonathan Darr\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Dessert\u003c/strong>\u003c/p>\n\u003cp>We both watch our sugar. We can go weeks without indulging, and only sometimes miss having sugary treats. But Desco has desserts worth a look. We split the almond apricot cake, which was a true standout dessert, one of our favorite menu items so far. The apricot is folded into an almond meal mixture to create a moist center surrounded by a crumbly vanilla cake. It was served with a surprisingly light scoop of hazelnut ice cream. We both loved the pairing of the two different nut flavors and, again, the expert attention to the role texture can play in creating a memorable dish.\u003c/p>\n\u003cfigure id=\"attachment_68544\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/oaklandlocal6.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/oaklandlocal6.jpg\" alt=\"Torta di Madorla e Albococche. (Apricot and almond torte with Vin Santo and hazelnut gelato.) Photo: Jonathan Darr\" width=\"800\" height=\"451\" class=\"size-full wp-image-68544\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Torta di Madorla e Albococche. (Apricot and almond torte with Vin Santo and hazelnut gelato.) Photo: Jonathan Darr\u003c/figcaption>\u003c/figure>\n\u003cp>The chocolate cake was solid. The surprising espresso sauce has such a light touch it seemed perfectly aimed for those who like a little coffee taste but don’t want triple espresso poured over their dessert. Where we expected something along the lines of a dark chocolate ganache, we got a something along the lines of an espresso creme anglaise.\u003c/p>\n\u003cfigure id=\"attachment_68545\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/oaklandlocal7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/oaklandlocal7.jpg\" alt=\"Tortino di Cioccolato, salsa caffé. (Warm chocolate cake with coffee sauce.) Photo: Jonathan Darr\" width=\"800\" height=\"452\" class=\"size-full wp-image-68545\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tortino di Cioccolato, salsa caffé. (Warm chocolate cake with coffee sauce.) Photo: Jonathan Darr\u003c/figcaption>\u003c/figure>\n\u003cp>We didn’t have room to try many dishes that sounded interesting on Desco’s menu, including any of the three entrees, which included a roasted chicken in a white wine reduction, an Angus loin, and crustaceans and tomatoes cooked in a pouch (cartoccio).\u003c/p>\n\u003cp>Though we were media guests of the restaurant, a minor communication glitch meant the staff working that day didn’t know until the end of the meal. The warm, friendly service throughout the meal and visit from the chef was clearly part of the experience of neighboring tables as well. The bar team was especially engaging as we selected an amaro to enjoy with dessert, and though a good number of servers were training, the floor was never crowded.\u003c/p>\n\u003cp>Desco is a welcome addition to the beautiful neighborhood of Old Oakland. Its emphasis on regional Italian food may be new to many, like us, but with knowledgeable servers and an inviting atmosphere, navigating a delicious meal should be simple. We’re looking forward to a return visit.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Desco\u003c/strong>\u003cbr>\n499 9th Street\u003cbr>\nOakland, CA 94607\u003cbr>\n(510) 663-9000\u003cbr>\n\u003ca href=\"http://www.descooakland.com/\" target=\"_blank\">www.descooakland.com\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/68408/first-look-descos-regional-italian-arrives-in-old-oakland",
"authors": [
"5475"
],
"categories": [
"bayareabites_109",
"bayareabites_1875",
"bayareabites_12093",
"bayareabites_1807",
"bayareabites_10"
],
"tags": [
"bayareabites_12242",
"bayareabites_766",
"bayareabites_14757"
],
"featImg": "bayareabites_68539",
"label": "bayareabites"
},
"bayareabites_68043": {
"type": "posts",
"id": "bayareabites_68043",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "68043",
"score": null,
"sort": [
1376320736000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1376320736,
"format": "aside",
"disqusTitle": "First Look: Homestead Restaurant in Oakland’s Piedmont Neighborhood",
"title": "First Look: Homestead Restaurant in Oakland’s Piedmont Neighborhood",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_68044\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/homestead.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/homestead.jpg\" alt=\"Owners Fred and Elizabeth Sassen. Photo: Courtesy of Homestead\" width=\"600\" height=\"413\" class=\"size-full wp-image-68044\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Owners Fred and Elizabeth Sassen. Photo: Courtesy of Homestead\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://oaklandlocal.com/author/truongchinh-duong/\">TruongChinh Duong\u003c/a>, \u003ca href=\"http://oaklandlocal.com/2013/08/firstlookhomestea/\">Oakland Local\u003c/a> (8/11/2013)\u003c/p>\n\u003cp>Piedmont Avenue has been one of our favorite neighborhoods since we moved to Oakland. It’s a wonderful place for locally-owned retail. My favorite comic shop—\u003ca href=\"http://drcomicsmrgames.tumblr.com/\">Dr. Comics and Mr. Games\u003c/a>—is there along with my go-to fabric store, \u003ca href=\"http://piedmontfabrics.com/\">Piedmont Fabric\u003c/a>. (Yes, I have layers.) With fine dining places like Commis and Bay Wolf, Piedmont has been in need of a not-too-pricey dining joint with high-quality, thoughtful food. Newly-opened \u003ca href=\"http://homesteadoakland.com/\">Homestead Restaurant\u003c/a> is the perfect mix of high-quality, seasonal food with weeknight prices (all entrees are under $25).\u003c/p>\n\u003cfigure id=\"attachment_68045\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/homestead2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/homestead2.jpg\" alt=\"The inside of the new Homestead Restaurant in Piedmont. Photo: TruongChinh Duong\" width=\"800\" height=\"452\" class=\"size-full wp-image-68045\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The inside of the new Homestead Restaurant in Piedmont. Photo: TruongChinh Duong\u003c/figcaption>\u003c/figure>\n\u003cp>We were delighted to have a first look at Homestead this past Thursday, only two days after they opened. Owners Fred and Elizabeth Sassen, along with general manager Abigail Reser, have created a warm, bustling atmosphere where you can see the chefs cook in the beautiful open kitchen. From our section, you could watch the pastry chef through an open wall of jars filled with seasonings. \u003c/p>\n\u003cfigure id=\"attachment_68047\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/homestead3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/homestead3-290x163.jpg\" alt=\"A view of the open kitchen. Photo: TruongChinh Duong\" width=\"290\" height=\"163\" class=\"size-medium wp-image-68047\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A view of the open kitchen. Photo: TruongChinh Duong\u003c/figcaption>\u003c/figure>\n\u003cp>We were Homestead’s guests for a four-course meal with wine pairings, and both of us can say there wasn’t a weak dish on the menu. From start to finish, the food highlighted seasonal ingredients, with tomatoes and corn taking center stage in many dishes, achieving a balance of refreshing and hearty.\u003c/p>\n\u003cp>\u003cstrong>First Course\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>We shared the baked ricotta with stone fruit, toast and lardo, along with the shaved summer squash salad with padron peppers and goat cheese. As starters, you can see that the ingredients shine and complement each other. The homemade ricotta is served with a peppery salad of mixed greens—more piquant than your usual mesclun mix. This is a dish where you really need to create a perfect bite: a piece of toast with the cheese, lardo, salad and peach—that mix of salty, tart, peppery, crunchy and fatty. The summer squash salad was even more of a summer dish. The acidity of the dressing really highlighted the absolute freshness of the ingredients. Both dishes paired well with the 2011 Grenache Blanc from \u003ca href=\"http://www.rancherocellars.com/\">Ranchero Cellars\u003c/a> in Paso Robles that was chosen for us. This is a wine we will be returning to and our server knew the beverage menu, prepared with Stephen Laborde of \u003ca href=\"http://www.thetrappist.com/provisions/\">Trappist Provisions\u003c/a>, very well.\u003c/p>\n\u003cp>\u003cstrong>Second Course\u003c/strong>\u003c/p>\n\u003cp>Our second courses were the pan-seared gnocchi with corn and chanterelle mushrooms, and the grilled squid with shell bean stew. Here’s where we see the thoughtfulness of the menu: both courses were a heartier and more savory progression from the first. The pan-seared gnocchi is a very typical dish for a farm-to-table restaurant, since the gnocchi provides a nice flavor base for other ingredients. Here, the gnocchi are perfectly seared—a little crisp on the outside and pillowy on the inside. This showcased the meaty flavor of the mushrooms and the sweet corn.\u003c/p>\n\u003cp>The squid was even more assertive in its savory flavor. The squid itself was seasoned and cooked perfectly, giving it a chance to shine in this dish. The beans and the sausage were almost an afterthought to the squid. When the squid was eaten, the genius of this dish was the broth at the bottom of the bowl. The beans and sausage flavors were in full display with every spoonful. While the dishes are beautifully plated, there’s nothing precious or tiny about the portions. If we wanted to save our pennies, we could have just done the first and second courses and would have been satisfied.\u003c/p>\n\u003cp>\u003cstrong>Main Course\u003c/strong>\u003c/p>\n\u003cp>Thankfully, we still had room in our stomachs, because the main courses we tried continued the theme of seasonal, ingredient-driven cooking. We shared the slow-roasted pork with creamed corn and tomatoes, and the salt-baked halibut with potatoes, pickled onions and Hollandaise. Because it was baked in a salt crust, the halibut had a tender but flaky consistency. It’s funny to call a sauce made of butter and eggs light, but the Hollandaise was wonderfully light and complemented the fish instead of overwhelming it. The slow-roasted pork was actually given to us two ways: with thin slices of the loin and a big hunk of the shoulder. It was hearty and well-seasoned, which was a great contrast to the pure summer flavor of both the tomatoes and the corn. The tomatoes were a close second to the ones growing in my garden. I am amazed at their sourcing!\u003c/p>\n\u003cp>\u003cstrong>Dessert\u003c/strong>\u003c/p>\n\u003cp>If we were going to get a full sense of the menu, we had to try the desserts. Yes, we’re taking one for our Oakland Local readers! To try the range of desserts, we had the plum upside-down cake and the brownie with a semifreddo. The cake was a rich cornmeal cake, giving a nice heft to the fruit and the side of whipped creme fraiche. I was interested to see what they would do with the venerable brownie and it did not disappoint. The brownie was rich and slightly bitter to contrast with the creamy and silky texture of the semifreddo.\u003c/p>\n\u003cfigure id=\"attachment_68048\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/homestead4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/homestead4.jpg\" alt=\"Plum Corn Cake. Photo: TruongChinh Duong\" width=\"800\" height=\"451\" class=\"size-full wp-image-68048\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Plum Corn Cake. Photo: TruongChinh Duong\u003c/figcaption>\u003c/figure>\n\u003cp>We are so happy that Homestead landed in Piedmont. The overall menu is so thoughtful and the service was warm and knowledgeable. They are doing a lot of things right, especially given that they were only open two days when we went. As a testament to our enthusiasm, we immediately texted a friend whose birthday is coming up and told them we are taking them to Homestead.\u003c/p>\n\u003cp>\u003cstrong>If you go:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Homestead Restaurant\u003cbr>\n\u003ca href=\"http://www.homesteadoakland.com/\">www.homesteadoakland.com\u003c/a>\u003cbr>\n510-420-6962\u003cbr>\n4029 Piedmont Ave., Oakland\u003c/p>\n\n",
"disqusIdentifier": "68043 http://blogs.kqed.org/bayareabites/?p=68043",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/08/12/first-look-homestead-restaurant-in-oaklands-piedmont-neighborhood/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 982,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 18
},
"modified": 1376323306,
"excerpt": "Homestead Restaurant, opened by Fred and Elizabeth Sassen, is a high-quality addition to the Piedmont neighborhood.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Homestead Restaurant, opened by Fred and Elizabeth Sassen, is a high-quality addition to the Piedmont neighborhood.",
"title": "First Look: Homestead Restaurant in Oakland’s Piedmont Neighborhood | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "First Look: Homestead Restaurant in Oakland’s Piedmont Neighborhood",
"datePublished": "2013-08-12T08:18:56-07:00",
"dateModified": "2013-08-12T09:01:46-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "first-look-homestead-restaurant-in-oaklands-piedmont-neighborhood",
"status": "publish",
"path": "/bayareabites/68043/first-look-homestead-restaurant-in-oaklands-piedmont-neighborhood",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_68044\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/homestead.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/homestead.jpg\" alt=\"Owners Fred and Elizabeth Sassen. Photo: Courtesy of Homestead\" width=\"600\" height=\"413\" class=\"size-full wp-image-68044\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Owners Fred and Elizabeth Sassen. Photo: Courtesy of Homestead\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://oaklandlocal.com/author/truongchinh-duong/\">TruongChinh Duong\u003c/a>, \u003ca href=\"http://oaklandlocal.com/2013/08/firstlookhomestea/\">Oakland Local\u003c/a> (8/11/2013)\u003c/p>\n\u003cp>Piedmont Avenue has been one of our favorite neighborhoods since we moved to Oakland. It’s a wonderful place for locally-owned retail. My favorite comic shop—\u003ca href=\"http://drcomicsmrgames.tumblr.com/\">Dr. Comics and Mr. Games\u003c/a>—is there along with my go-to fabric store, \u003ca href=\"http://piedmontfabrics.com/\">Piedmont Fabric\u003c/a>. (Yes, I have layers.) With fine dining places like Commis and Bay Wolf, Piedmont has been in need of a not-too-pricey dining joint with high-quality, thoughtful food. Newly-opened \u003ca href=\"http://homesteadoakland.com/\">Homestead Restaurant\u003c/a> is the perfect mix of high-quality, seasonal food with weeknight prices (all entrees are under $25).\u003c/p>\n\u003cfigure id=\"attachment_68045\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/homestead2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/homestead2.jpg\" alt=\"The inside of the new Homestead Restaurant in Piedmont. Photo: TruongChinh Duong\" width=\"800\" height=\"452\" class=\"size-full wp-image-68045\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The inside of the new Homestead Restaurant in Piedmont. Photo: TruongChinh Duong\u003c/figcaption>\u003c/figure>\n\u003cp>We were delighted to have a first look at Homestead this past Thursday, only two days after they opened. Owners Fred and Elizabeth Sassen, along with general manager Abigail Reser, have created a warm, bustling atmosphere where you can see the chefs cook in the beautiful open kitchen. From our section, you could watch the pastry chef through an open wall of jars filled with seasonings. \u003c/p>\n\u003cfigure id=\"attachment_68047\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/homestead3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/homestead3-290x163.jpg\" alt=\"A view of the open kitchen. Photo: TruongChinh Duong\" width=\"290\" height=\"163\" class=\"size-medium wp-image-68047\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A view of the open kitchen. Photo: TruongChinh Duong\u003c/figcaption>\u003c/figure>\n\u003cp>We were Homestead’s guests for a four-course meal with wine pairings, and both of us can say there wasn’t a weak dish on the menu. From start to finish, the food highlighted seasonal ingredients, with tomatoes and corn taking center stage in many dishes, achieving a balance of refreshing and hearty.\u003c/p>\n\u003cp>\u003cstrong>First Course\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>We shared the baked ricotta with stone fruit, toast and lardo, along with the shaved summer squash salad with padron peppers and goat cheese. As starters, you can see that the ingredients shine and complement each other. The homemade ricotta is served with a peppery salad of mixed greens—more piquant than your usual mesclun mix. This is a dish where you really need to create a perfect bite: a piece of toast with the cheese, lardo, salad and peach—that mix of salty, tart, peppery, crunchy and fatty. The summer squash salad was even more of a summer dish. The acidity of the dressing really highlighted the absolute freshness of the ingredients. Both dishes paired well with the 2011 Grenache Blanc from \u003ca href=\"http://www.rancherocellars.com/\">Ranchero Cellars\u003c/a> in Paso Robles that was chosen for us. This is a wine we will be returning to and our server knew the beverage menu, prepared with Stephen Laborde of \u003ca href=\"http://www.thetrappist.com/provisions/\">Trappist Provisions\u003c/a>, very well.\u003c/p>\n\u003cp>\u003cstrong>Second Course\u003c/strong>\u003c/p>\n\u003cp>Our second courses were the pan-seared gnocchi with corn and chanterelle mushrooms, and the grilled squid with shell bean stew. Here’s where we see the thoughtfulness of the menu: both courses were a heartier and more savory progression from the first. The pan-seared gnocchi is a very typical dish for a farm-to-table restaurant, since the gnocchi provides a nice flavor base for other ingredients. Here, the gnocchi are perfectly seared—a little crisp on the outside and pillowy on the inside. This showcased the meaty flavor of the mushrooms and the sweet corn.\u003c/p>\n\u003cp>The squid was even more assertive in its savory flavor. The squid itself was seasoned and cooked perfectly, giving it a chance to shine in this dish. The beans and the sausage were almost an afterthought to the squid. When the squid was eaten, the genius of this dish was the broth at the bottom of the bowl. The beans and sausage flavors were in full display with every spoonful. While the dishes are beautifully plated, there’s nothing precious or tiny about the portions. If we wanted to save our pennies, we could have just done the first and second courses and would have been satisfied.\u003c/p>\n\u003cp>\u003cstrong>Main Course\u003c/strong>\u003c/p>\n\u003cp>Thankfully, we still had room in our stomachs, because the main courses we tried continued the theme of seasonal, ingredient-driven cooking. We shared the slow-roasted pork with creamed corn and tomatoes, and the salt-baked halibut with potatoes, pickled onions and Hollandaise. Because it was baked in a salt crust, the halibut had a tender but flaky consistency. It’s funny to call a sauce made of butter and eggs light, but the Hollandaise was wonderfully light and complemented the fish instead of overwhelming it. The slow-roasted pork was actually given to us two ways: with thin slices of the loin and a big hunk of the shoulder. It was hearty and well-seasoned, which was a great contrast to the pure summer flavor of both the tomatoes and the corn. The tomatoes were a close second to the ones growing in my garden. I am amazed at their sourcing!\u003c/p>\n\u003cp>\u003cstrong>Dessert\u003c/strong>\u003c/p>\n\u003cp>If we were going to get a full sense of the menu, we had to try the desserts. Yes, we’re taking one for our Oakland Local readers! To try the range of desserts, we had the plum upside-down cake and the brownie with a semifreddo. The cake was a rich cornmeal cake, giving a nice heft to the fruit and the side of whipped creme fraiche. I was interested to see what they would do with the venerable brownie and it did not disappoint. The brownie was rich and slightly bitter to contrast with the creamy and silky texture of the semifreddo.\u003c/p>\n\u003cfigure id=\"attachment_68048\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/homestead4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/homestead4.jpg\" alt=\"Plum Corn Cake. Photo: TruongChinh Duong\" width=\"800\" height=\"451\" class=\"size-full wp-image-68048\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Plum Corn Cake. Photo: TruongChinh Duong\u003c/figcaption>\u003c/figure>\n\u003cp>We are so happy that Homestead landed in Piedmont. The overall menu is so thoughtful and the service was warm and knowledgeable. They are doing a lot of things right, especially given that they were only open two days when we went. As a testament to our enthusiasm, we immediately texted a friend whose birthday is coming up and told them we are taking them to Homestead.\u003c/p>\n\u003cp>\u003cstrong>If you go:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Homestead Restaurant\u003cbr>\n\u003ca href=\"http://www.homesteadoakland.com/\">www.homesteadoakland.com\u003c/a>\u003cbr>\n510-420-6962\u003cbr>\n4029 Piedmont Ave., Oakland\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/68043/first-look-homestead-restaurant-in-oaklands-piedmont-neighborhood",
"authors": [
"5475"
],
"categories": [
"bayareabites_109",
"bayareabites_752",
"bayareabites_12093",
"bayareabites_1807",
"bayareabites_10"
],
"tags": [
"bayareabites_12198",
"bayareabites_14757",
"bayareabites_697"
],
"featImg": "bayareabites_68046",
"label": "bayareabites"
},
"bayareabites_67784": {
"type": "posts",
"id": "bayareabites_67784",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "67784",
"score": null,
"sort": [
1375905617000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1375905617,
"format": "aside",
"disqusTitle": "The San Francisco Cronut (or CroNot): Finding, Sampling and Taste Testing Donut-Croissants",
"title": "The San Francisco Cronut (or CroNot): Finding, Sampling and Taste Testing Donut-Croissants",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_67790\" class=\"wp-caption aligncenter\" style=\"max-width: 946px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cronuts6.jpg\">\u003cimg class=\"size-full wp-image-67790\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cronuts6.jpg\" alt=\"A sampling of cronuts to compare. Photo: Kelly O'Mara\" width=\"946\" height=\"563\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A sampling of cronuts to compare. Photo: Kelly O'Mara\u003c/figcaption>\u003c/figure>\n\u003cp>The \u003ca href=\"http://ny.eater.com/archives/2013/08/the_cronut_line_is_the_summers_only_real_blockbuster.php\">Cronut craze\u003c/a> has very nearly reached its peak. After premiering at Ansel bakery in New York, the cronut became the talk of the town and of the internet this summer. Before it's five minutes are up, though, I wanted to actually eat one -- not just hear about people in New York raving over them and lining up overnight.\u003c/p>\n\u003cp>Fortunately, as the frenzy for the croissant/donut (or is donut/croissant?) comes to a head, the tasty treats have finally made their way to San Francisco. Monday, intrepid dessert lovers wiped out shelves after reports surfaced of the city's first CroNot -- not Cronut. \u003ca href=\"http://www.theposhbakery.com/scripts/openExtra.asp?extra=30\">Posh Bakery\u003c/a>, in the South Bay, unveiled their version of the pastry, but -- because the original bakery that pioneered the treat has copyrighted the name Cronut -- what we get is a CroNot.\u003c/p>\n\u003cp>The question as people licked their lips: Is the not as good as the nut?\u003c/p>\n\u003cfigure id=\"attachment_67787\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cronuts2.jpg\">\u003cimg class=\"size-full wp-image-67787\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cronuts2.jpg\" alt=\"Posh's CroNots come in four flavors -- glazed, cinnamon-sugar, strawberry and chocolate. Photo: Kelly O'Mara\" width=\"1000\" height=\"563\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Posh's CroNots come in four flavors -- glazed, cinnamon-sugar, strawberry and chocolate. Photo: Kelly O'Mara\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_67785\" class=\"wp-caption aligncenter\" style=\"max-width: 906px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/crontus4.jpg\">\u003cimg class=\"size-full wp-image-67785\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/crontus4.jpg\" alt=\"Cronuts have flaky layers, like a croissant, but are fried and iced and rolled in sugar, like a donut. Photo: Kelly O'Mara\" width=\"906\" height=\"563\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cronuts have flaky layers, like a croissant, but are fried and iced and rolled in sugar, like a donut. Photo: Kelly O'Mara\u003c/figcaption>\u003c/figure>\n\u003cp>The Posh Bakery is a wholesaler, so its wares either have to be bought \u003ca href=\"http://www.theposhbakery.com/scripts/openExtra.asp?extra=2\">wholesale online\u003c/a> or purchased from a retail bakery that orders from Posh. To date, Posh's CroNots can be found at all \u003ca href=\"http://www.leesdeli.com/\">Lee's Deli\u003c/a> locations, which are primarily in the financial district, and at Java Trading Company at Fifth and Mission. (Posh's offerings will likely expand to other bakeries soon and then, once they're easy to find, they will no longer be cool. Obviously.) New CroNots are delivered each morning at these locations. But, be forewarned, I arrived at Lee's at 7:50 a.m. and they were very nearly sold out.\u003c/p>\n\u003cfigure id=\"attachment_67791\" class=\"wp-caption alignleft\" style=\"max-width: 163px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cronuts7.jpg\">\u003cimg class=\"size-medium wp-image-67791\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cronuts7-163x290.jpg\" alt=\"Lee's Deli on California in the financial district hand the elusive CroNots. All the Lee's locations get deliveries each morning. Photo: Kelly O'Mara\" width=\"163\" height=\"290\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lee's Deli on California in the financial district hand the elusive CroNots. All the Lee's locations get deliveries each morning. Photo: Kelly O'Mara\u003c/figcaption>\u003c/figure>\n\u003cp>After calling around before driving around, I found three CroNots at the Lee's at 550 California St. They come in individual plastic packages, with labels marking which of four flavors is inside. You can pick from glazed, cinnamon-sugar, strawberry or chocolate. While the unfilled variety appears to be more common, Posh Bakery also makes each of the flavors with cream filling.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>As the cronut craze has become mainstream, more and more bakeries across the country have tried their hand at their own non-copyrighted versions. You can make your own with \u003ca href=\"http://www.pillsbury.com/recipes/salted-caramel-crescent-doughnuts/aa82e7d1-c07f-4352-8f85-82fda77602d9\">Pillsbury's recipe\u003c/a> and \u003ca href=\"http://newsfeed.time.com/2013/07/31/dunkin-donuts-cashes-in-on-the-cronut-craze/\">even Dunkin' Donuts in South Korea has a cronut attempt\u003c/a>, the New York Pie Donut. In the Bay Area, Posh was reported to be the first and only cronut counterfeiter.\u003c/p>\n\u003cp>But, it turns out a small bakery in Marin County was already churning our croissant-donuts; they were just keeping it quiet. On a Twitter tip from a friend, before hitting up Lee's, I showed up bright and early at \u003ca href=\"http://www.beths.com/\">Beth's Community Kitchen in Mill Valley\u003c/a>. Beth's is a small bakery tucked in between other shops and I nearly walked past it at first. What they make may not be the original cronut -- \"it's our own take,\" said the baker -- and you may have to ask for it specifically from the back, but the cinnamon-sugar (cream-filled or sans cream) pastries have all the makings of a croissant combined with a donut.\u003c/p>\n\u003cfigure id=\"attachment_67789\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cronuts5.jpg\">\u003cimg class=\"size-full wp-image-67789\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cronuts5.jpg\" alt=\"Beth's Community Kitchen's cronuts were flakier and lighter than the CroNot variety. Photo: Kelly O'Mara\" width=\"1000\" height=\"563\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beth's Community Kitchen's cronuts were flakier and lighter than the CroNot variety. Photo: Kelly O'Mara\u003c/figcaption>\u003c/figure>\n\u003cp>Fully-loaded with five different cronuts, I began my taste testing.\u003c/p>\n\u003cp>The Beth's cronuts are more croissant-like than donut. The pastries are flaky and light, tasting like a chewy croissant that simply has a cinnamon-sugar shell. The cream in the cream-filled cronut from Beth's was similar to icing, sweet and slightly lemon-flavored.\u003c/p>\n\u003cfigure id=\"attachment_67788\" class=\"wp-caption alignleft\" style=\"max-width: 195px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cronuts3.jpg\">\u003cimg class=\"size-medium wp-image-67788\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cronuts3-195x290.jpg\" alt=\"The cinnamon-sugar CroNot, though heavier, still shows off the tell-tale croissant-like layers of dough. Photo: Kelly O'Mara\" width=\"195\" height=\"290\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The cinnamon-sugar CroNot, though heavier, still shows off the tell-tale croissant-like layers of dough. Photo: Kelly O'Mara\u003c/figcaption>\u003c/figure>\n\u003cp>By comparison, the Posh Bakery CroNot is more donut than croissant. The cinnamon-sugar options from each of the two bakeries offered the cleanest taste test comparison, since icing and flavors couldn't confuse the senses. Posh's version was heavier and more cake-like -- though both bakeries made their cronuts with layers of dough that flake away as you eat (making the sweets challenging to cut apart).\u003c/p>\n\u003cp>The iced CroNots tasted even more similar to donuts than the cinnamon-sugar version, with the sweetness of the icing making it difficult to tell what exactly you were eating. Is it a croissant? Is a donut? The strawberry-frosted CroNut was by far the sweetest of the five -- and bore only a passing resemblance to the breakfast meal.\u003c/p>\n\u003cp>Whether you'll prefer the more donut-like or the more croissant-like of the cronuts is really a question of what you're looking for in a morning dessert. I preferred the plain cinnamon-sugar from Beth's, as it tasted like a morning bun or some other unique, light pastry concoction. Eating a strawberry-iced layered cake thing before 9 a.m. just felt a little rough, so perhaps the Posh's CroNots are more of an evening breakfast dessert.\u003c/p>\n\u003cp>But, no matter which you choose, they're all intensely sweet.\u003c/p>\n\u003cp>Beth's offering costs $3.50 for the non-filled and $5 for the filled. Posh's variety (bought from Lee's) are just $2.50. Buy all the different kinds and compare -- though be forewarned it may be safer on your stomach to just eat one donut and one croissant separately.\u003c/p>\n\u003cp>Cronuts: combining the best (or worst?) of the donut and croissant since May 2013.\u003c/p>\n\u003cp>\u003cstrong>If you go:\u003c/strong>\u003c/p>\n\u003cp>Lee's Deli\u003cbr>\nmultiple locations\u003cbr>\n\u003ca href=\"http://www.leesdeli.com/\">www.leesdeli.com\u003c/a>\u003cbr>\nMost locations open Mon-Fri: 6 a.m. to 4 p.m. (hours vary)\u003c/p>\n\u003cp>Java Trading Company\u003cbr>\n100 5th St, San Francisco\u003cbr>\n415-243-9723\u003cbr>\nMon-Fri: 6:45 a.m. to 5 p.m.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Beth's Community Kitchen\u003cbr>\n34 Miller Ave., Mill Valley\u003cbr>\n415-383-3991\u003cbr>\n\u003ca href=\"http://www.beths.com/\">www.beths.com\u003c/a>\u003cbr>\nWeekdays: 7 a.m. to 5 p.m., closed Tuesday\u003cbr>\nWeekends: 8:30 a.m. to 5 p.m.\u003c/p>\n\u003cfigure id=\"attachment_67786\" class=\"wp-caption aligncenter\" style=\"max-width: 1057px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cronuts1.jpg\">\u003cimg class=\"size-full wp-image-67786\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cronuts1.jpg\" alt=\"The five cronuts after sampling. Photo: Kelly O'Mara\" width=\"1057\" height=\"971\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The five cronuts after sampling. Photo: Kelly O'Mara\u003c/figcaption>\u003c/figure>\n\n",
"disqusIdentifier": "67784 http://blogs.kqed.org/bayareabites/?p=67784",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/08/07/the-san-francisco-cronut-or-cronot-finding-sampling-and-taste-testing-donut-croissants/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1056,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 21
},
"modified": 1383301395,
"excerpt": "Cronuts (or CroNots) have finally made their way to the Bay Area -- and it turns out they were, secretly, already here. We do a taste test and tell you where to get the sweet treats before the craze passes.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Cronuts (or CroNots) have finally made their way to the Bay Area -- and it turns out they were, secretly, already here. We do a taste test and tell you where to get the sweet treats before the craze passes.",
"title": "The San Francisco Cronut (or CroNot): Finding, Sampling and Taste Testing Donut-Croissants | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "The San Francisco Cronut (or CroNot): Finding, Sampling and Taste Testing Donut-Croissants",
"datePublished": "2013-08-07T13:00:17-07:00",
"dateModified": "2013-11-01T03:23:15-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "the-san-francisco-cronut-or-cronot-finding-sampling-and-taste-testing-donut-croissants",
"status": "publish",
"path": "/bayareabites/67784/the-san-francisco-cronut-or-cronot-finding-sampling-and-taste-testing-donut-croissants",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_67790\" class=\"wp-caption aligncenter\" style=\"max-width: 946px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cronuts6.jpg\">\u003cimg class=\"size-full wp-image-67790\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cronuts6.jpg\" alt=\"A sampling of cronuts to compare. Photo: Kelly O'Mara\" width=\"946\" height=\"563\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A sampling of cronuts to compare. Photo: Kelly O'Mara\u003c/figcaption>\u003c/figure>\n\u003cp>The \u003ca href=\"http://ny.eater.com/archives/2013/08/the_cronut_line_is_the_summers_only_real_blockbuster.php\">Cronut craze\u003c/a> has very nearly reached its peak. After premiering at Ansel bakery in New York, the cronut became the talk of the town and of the internet this summer. Before it's five minutes are up, though, I wanted to actually eat one -- not just hear about people in New York raving over them and lining up overnight.\u003c/p>\n\u003cp>Fortunately, as the frenzy for the croissant/donut (or is donut/croissant?) comes to a head, the tasty treats have finally made their way to San Francisco. Monday, intrepid dessert lovers wiped out shelves after reports surfaced of the city's first CroNot -- not Cronut. \u003ca href=\"http://www.theposhbakery.com/scripts/openExtra.asp?extra=30\">Posh Bakery\u003c/a>, in the South Bay, unveiled their version of the pastry, but -- because the original bakery that pioneered the treat has copyrighted the name Cronut -- what we get is a CroNot.\u003c/p>\n\u003cp>The question as people licked their lips: Is the not as good as the nut?\u003c/p>\n\u003cfigure id=\"attachment_67787\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cronuts2.jpg\">\u003cimg class=\"size-full wp-image-67787\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cronuts2.jpg\" alt=\"Posh's CroNots come in four flavors -- glazed, cinnamon-sugar, strawberry and chocolate. Photo: Kelly O'Mara\" width=\"1000\" height=\"563\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Posh's CroNots come in four flavors -- glazed, cinnamon-sugar, strawberry and chocolate. Photo: Kelly O'Mara\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_67785\" class=\"wp-caption aligncenter\" style=\"max-width: 906px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/crontus4.jpg\">\u003cimg class=\"size-full wp-image-67785\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/crontus4.jpg\" alt=\"Cronuts have flaky layers, like a croissant, but are fried and iced and rolled in sugar, like a donut. Photo: Kelly O'Mara\" width=\"906\" height=\"563\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cronuts have flaky layers, like a croissant, but are fried and iced and rolled in sugar, like a donut. Photo: Kelly O'Mara\u003c/figcaption>\u003c/figure>\n\u003cp>The Posh Bakery is a wholesaler, so its wares either have to be bought \u003ca href=\"http://www.theposhbakery.com/scripts/openExtra.asp?extra=2\">wholesale online\u003c/a> or purchased from a retail bakery that orders from Posh. To date, Posh's CroNots can be found at all \u003ca href=\"http://www.leesdeli.com/\">Lee's Deli\u003c/a> locations, which are primarily in the financial district, and at Java Trading Company at Fifth and Mission. (Posh's offerings will likely expand to other bakeries soon and then, once they're easy to find, they will no longer be cool. Obviously.) New CroNots are delivered each morning at these locations. But, be forewarned, I arrived at Lee's at 7:50 a.m. and they were very nearly sold out.\u003c/p>\n\u003cfigure id=\"attachment_67791\" class=\"wp-caption alignleft\" style=\"max-width: 163px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cronuts7.jpg\">\u003cimg class=\"size-medium wp-image-67791\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cronuts7-163x290.jpg\" alt=\"Lee's Deli on California in the financial district hand the elusive CroNots. All the Lee's locations get deliveries each morning. Photo: Kelly O'Mara\" width=\"163\" height=\"290\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lee's Deli on California in the financial district hand the elusive CroNots. All the Lee's locations get deliveries each morning. Photo: Kelly O'Mara\u003c/figcaption>\u003c/figure>\n\u003cp>After calling around before driving around, I found three CroNots at the Lee's at 550 California St. They come in individual plastic packages, with labels marking which of four flavors is inside. You can pick from glazed, cinnamon-sugar, strawberry or chocolate. While the unfilled variety appears to be more common, Posh Bakery also makes each of the flavors with cream filling.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>As the cronut craze has become mainstream, more and more bakeries across the country have tried their hand at their own non-copyrighted versions. You can make your own with \u003ca href=\"http://www.pillsbury.com/recipes/salted-caramel-crescent-doughnuts/aa82e7d1-c07f-4352-8f85-82fda77602d9\">Pillsbury's recipe\u003c/a> and \u003ca href=\"http://newsfeed.time.com/2013/07/31/dunkin-donuts-cashes-in-on-the-cronut-craze/\">even Dunkin' Donuts in South Korea has a cronut attempt\u003c/a>, the New York Pie Donut. In the Bay Area, Posh was reported to be the first and only cronut counterfeiter.\u003c/p>\n\u003cp>But, it turns out a small bakery in Marin County was already churning our croissant-donuts; they were just keeping it quiet. On a Twitter tip from a friend, before hitting up Lee's, I showed up bright and early at \u003ca href=\"http://www.beths.com/\">Beth's Community Kitchen in Mill Valley\u003c/a>. Beth's is a small bakery tucked in between other shops and I nearly walked past it at first. What they make may not be the original cronut -- \"it's our own take,\" said the baker -- and you may have to ask for it specifically from the back, but the cinnamon-sugar (cream-filled or sans cream) pastries have all the makings of a croissant combined with a donut.\u003c/p>\n\u003cfigure id=\"attachment_67789\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cronuts5.jpg\">\u003cimg class=\"size-full wp-image-67789\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cronuts5.jpg\" alt=\"Beth's Community Kitchen's cronuts were flakier and lighter than the CroNot variety. Photo: Kelly O'Mara\" width=\"1000\" height=\"563\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beth's Community Kitchen's cronuts were flakier and lighter than the CroNot variety. Photo: Kelly O'Mara\u003c/figcaption>\u003c/figure>\n\u003cp>Fully-loaded with five different cronuts, I began my taste testing.\u003c/p>\n\u003cp>The Beth's cronuts are more croissant-like than donut. The pastries are flaky and light, tasting like a chewy croissant that simply has a cinnamon-sugar shell. The cream in the cream-filled cronut from Beth's was similar to icing, sweet and slightly lemon-flavored.\u003c/p>\n\u003cfigure id=\"attachment_67788\" class=\"wp-caption alignleft\" style=\"max-width: 195px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cronuts3.jpg\">\u003cimg class=\"size-medium wp-image-67788\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cronuts3-195x290.jpg\" alt=\"The cinnamon-sugar CroNot, though heavier, still shows off the tell-tale croissant-like layers of dough. Photo: Kelly O'Mara\" width=\"195\" height=\"290\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The cinnamon-sugar CroNot, though heavier, still shows off the tell-tale croissant-like layers of dough. Photo: Kelly O'Mara\u003c/figcaption>\u003c/figure>\n\u003cp>By comparison, the Posh Bakery CroNot is more donut than croissant. The cinnamon-sugar options from each of the two bakeries offered the cleanest taste test comparison, since icing and flavors couldn't confuse the senses. Posh's version was heavier and more cake-like -- though both bakeries made their cronuts with layers of dough that flake away as you eat (making the sweets challenging to cut apart).\u003c/p>\n\u003cp>The iced CroNots tasted even more similar to donuts than the cinnamon-sugar version, with the sweetness of the icing making it difficult to tell what exactly you were eating. Is it a croissant? Is a donut? The strawberry-frosted CroNut was by far the sweetest of the five -- and bore only a passing resemblance to the breakfast meal.\u003c/p>\n\u003cp>Whether you'll prefer the more donut-like or the more croissant-like of the cronuts is really a question of what you're looking for in a morning dessert. I preferred the plain cinnamon-sugar from Beth's, as it tasted like a morning bun or some other unique, light pastry concoction. Eating a strawberry-iced layered cake thing before 9 a.m. just felt a little rough, so perhaps the Posh's CroNots are more of an evening breakfast dessert.\u003c/p>\n\u003cp>But, no matter which you choose, they're all intensely sweet.\u003c/p>\n\u003cp>Beth's offering costs $3.50 for the non-filled and $5 for the filled. Posh's variety (bought from Lee's) are just $2.50. Buy all the different kinds and compare -- though be forewarned it may be safer on your stomach to just eat one donut and one croissant separately.\u003c/p>\n\u003cp>Cronuts: combining the best (or worst?) of the donut and croissant since May 2013.\u003c/p>\n\u003cp>\u003cstrong>If you go:\u003c/strong>\u003c/p>\n\u003cp>Lee's Deli\u003cbr>\nmultiple locations\u003cbr>\n\u003ca href=\"http://www.leesdeli.com/\">www.leesdeli.com\u003c/a>\u003cbr>\nMost locations open Mon-Fri: 6 a.m. to 4 p.m. (hours vary)\u003c/p>\n\u003cp>Java Trading Company\u003cbr>\n100 5th St, San Francisco\u003cbr>\n415-243-9723\u003cbr>\nMon-Fri: 6:45 a.m. to 5 p.m.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Beth's Community Kitchen\u003cbr>\n34 Miller Ave., Mill Valley\u003cbr>\n415-383-3991\u003cbr>\n\u003ca href=\"http://www.beths.com/\">www.beths.com\u003c/a>\u003cbr>\nWeekdays: 7 a.m. to 5 p.m., closed Tuesday\u003cbr>\nWeekends: 8:30 a.m. to 5 p.m.\u003c/p>\n\u003cfigure id=\"attachment_67786\" class=\"wp-caption aligncenter\" style=\"max-width: 1057px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cronuts1.jpg\">\u003cimg class=\"size-full wp-image-67786\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cronuts1.jpg\" alt=\"The five cronuts after sampling. Photo: Kelly O'Mara\" width=\"1057\" height=\"971\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The five cronuts after sampling. Photo: Kelly O'Mara\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/67784/the-san-francisco-cronut-or-cronot-finding-sampling-and-taste-testing-donut-croissants",
"authors": [
"1459"
],
"categories": [
"bayareabites_1516",
"bayareabites_109",
"bayareabites_752",
"bayareabites_1653",
"bayareabites_4084",
"bayareabites_1875",
"bayareabites_10"
],
"tags": [
"bayareabites_12179",
"bayareabites_12012",
"bayareabites_12009",
"bayareabites_12011",
"bayareabites_8457"
],
"featImg": "bayareabites_67816",
"label": "bayareabites"
},
"bayareabites_66091": {
"type": "posts",
"id": "bayareabites_66091",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "66091",
"score": null,
"sort": [
1375804833000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1375804833,
"format": "aside",
"disqusTitle": "5 Bites: Grab A Slice At These East Bay Pizzerias",
"title": "5 Bites: Grab A Slice At These East Bay Pizzerias",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_66601\" class=\"wp-caption alignnone\" style=\"max-width: 1674px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/IMG_4564.jpg\">\u003cimg class=\"size-full wp-image-66601\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/IMG_4564.jpg\" alt=\"Rotten City Pizza Pork Belly Porchetta\" width=\"1674\" height=\"940\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rotten City Pizza's pork belly porchetta slice in Emeryville.\u003c/figcaption>\u003c/figure>\n\u003cp>Pizza's one of my all-time favorite foods. Ok, maybe I don't have a \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/07/25/157118940/pizza-museum-to-offer-a-slice-of-american-food-and-culture\" target=\"_blank\">\"totally saucesome\" tattoo\u003c/a> -- but that magical combo of dough, cheese and sauce quickly puts me in a state of gustatory euphoria. Here's five East Bay-based spots that I head to when I'm craving a solid slice of pizza. And let me know in the comments who's on the top of your list; and check out this related post on the best \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/07/14/bay-area-bites-guide-to-the-best-italian-style-pizzas-in-berkeley-and-oakland/\" target=\"_blank\">Italian-style pizzas\u003c/a> in Berkeley and Oakland.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"66580,66579,66582\" width=\"1000\"]\u003c/p>\n\u003cp>Whenever my husband and I visit Rotten City Pizza in Emeryville, we're paralyzed by indecision. We spend quite a bit of time salivating over what's ready to eat in their display case before we're finally ready to order. If we're in the mood for something decadent, the pork belly \u003cem>porchetta\u003c/em> slice with fresh \u003cem>mozzarella\u003c/em>, \u003cem>ricotta\u003c/em>, \u003cem>Parmigiano-Reggiano\u003c/em> and spicy \u003cem>salsa verde\u003c/em> fits the bill, although we're partial to their \u003cem>Calabrian\u003c/em> slice with housemade Italian sausage, \u003cem>Gaeta\u003c/em> olives, chilies, roasted fennel seeds, tomato sauce and a blend of cheeses. I also highly recommend their meatball sub sandwich that's made with slow-roasted beef, pork and veal, drenched with roasted tomato sauce, covered with tons of cheese and piled into an \u003ca href=\"http://www.acmebread.com/\" target=\"_blank\">Acme Bread Company\u003c/a> Italian roll. Everything's prepared with mostly organic, locally-sourced and sustainable ingredients. You can take-out or dine-in -- they have both upstairs and downstairs seating -- and they even deliver to select areas of Emeryville and Oakland.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.rottencitypizza.com/\" target=\"_blank\">Rotten City Pizza\u003c/a>\u003c/strong>\u003cbr>\n6613 Hollis St. [\u003ca href=\"http://goo.gl/maps/rEZEv\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nEmeryville, CA 94608\u003cbr>\nPh: (510) 655-2489\u003cbr>\nHours: Mon-Sat 11am-10pm; Sun 12-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/RottenCityPizza\" target=\"_blank\">Rotten City Pizza\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/rottencitypizza\" target=\"_blank\">@rottencitypizza\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under) \u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"66583,66584,66598\" width=\"1000\"]\u003c/p>\n\u003cp>Another great outpost for New York-style pizza can be found at Gioia Pizzeria in Berkeley. While their newer second location in San Francisco offers full lunch and dinner service, Gioia's original spot keeps it simple and just slings classic pies. Slices topped with their housemade Sicilian sausage and \u003cem>pecorino\u003c/em> cheese or roasted cremini mushrooms with thyme, parsley and garlic oil are wonderful options. Seating's limited as there's only one narrow dining counter inside the small space, so I recommend getting your slice to go.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.gioiapizzeria.com/\" target=\"_blank\">Gioia Pizzeria\u003c/a>\u003c/strong>\u003cbr>\n1586 Hopkins St. [\u003ca href=\"http://goo.gl/maps/xpekd\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94707\u003cbr>\nPh: (510) 528-4692\u003cbr>\nHours: Mon-Sat 11am-8pm; Sun 12-7pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Gioia-Pizzeria/119462351421274\" target=\"_blank\">Gioia Pizzeria\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/gioiapizzeria\" target=\"_blank\">@gioiapizzeria\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under) \u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"66956,66957,66958\" width=\"1000\"]\u003c/p>\n\u003cp>The Cheese Board Collective is the mother of a venerable cooperative empire that's spread throughout San Francisco and the East Bay (its sister operations run under the name \u003ca href=\"http://www.arizmendibakery.org/about\" target=\"_blank\">Arizmendi Bakery\u003c/a>). They've been serving seasonal, vegetarian white pizzas with a sourdough crust since the late '80s. In lieu of tomato sauce, pizzas are drizzled with flavored oils or housemade pestos. You can find out what's baking in their ovens everyday with their weekly \u003ca href=\"http://cheeseboardcollective.coop/pizza\" target=\"_blank\">online calendar\u003c/a>. Be sure to stop by their cheese shop and bakery for fresh bread, local cheeses and pastries.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://cheeseboardcollective.coop/\" target=\"_blank\">The Cheese Board Collective\u003c/a>\u003c/strong>\u003cbr>\n1512 Shattuck Ave. [\u003ca href=\"http://goo.gl/maps/2c07n\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94709\u003cbr>\nPh: (510) 549-3183\u003cbr>\nHours: Tue-Sat 11:30am-3pm; Tue-Sat 4:30-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/cheeseboard\" target=\"_blank\">Cheeseboard\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under) \u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"66586,66587,66588\" width=\"1000\"]\u003c/p>\n\u003cp>Chef Nick Yapor-Cox, owner of the eponymous Nick's Pizza, worked as a pastry chef in New York City and around the East Bay before opening up his own restaurant in the North Oakland neighborhood where he grew up. Inspired by his stint at Arizmendi, he serves up a similar hand-tossed, sourdough crust made with seasonal, organic and local ingredients. Unlike his vegetarian predecessor, he adds humanely-raised meats to his slices and pies, such as the bacon on his \"BGT\" slice with heirloom tomatoes and all-natural \u003cem>gorgonzola\u003c/em> and \u003cem>mozzarella\u003c/em> cheeses. The \"Mediterranean\" slice with roasted eggplant, red bell peppers, feta, \u003cem>mozzarella\u003c/em> and fresh mint is also delicious. Vegan options are available for select pies and slices, and try their assortment of homemade baked goods and desserts, too.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.oaklandstylepizza.com\" target=\"_blank\">Nick's Pizza\u003c/a>\u003c/strong>\u003cbr>\n6211 Shattuck Ave. [\u003ca href=\"http://goo.gl/maps/d9D9n\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 658-3903\u003cbr>\nHours: Tue-Thu 8am-9pm; Fri-Sat 8am-10pm; Sun 8am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/EatAtNicksPizza\" target=\"_blank\">Facebook.com/EatAtNicksPizza\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/nickspizza510\" target=\"_blank\">@nickspizza510\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under) \u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"66961,66962,66963\" width=\"1000\"]\u003c/p>\n\u003cp>Arinell's Berkeley location is a steady favorite of students and locals in search of a cheap, fast and basic slice. While it's not the perfect substitute for a real regular New York slice, it's not too greasy with a thin, crispy crust. Choose between a regular Neapolitan or thick Sicilian styles; assorted toppings are also available.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/arinell-pizza-berkeley-2\" target=\"_blank\">Arinell Pizza\u003c/a>\u003c/strong>\u003cbr>\n2119 Shattuck Ave. [\u003ca href=\"http://goo.gl/maps/Opl7y\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 841-4035 \u003cbr>\nHours: Mon 11am-9pm; Tue-Sat 11am-10pm; Sun 12-9pm\u003cbr>\nCash Only\u003cbr>\nPrice range: $ (Entrees $10 and under) \u003c/p>\n\n",
"disqusIdentifier": "66091 http://blogs.kqed.org/bayareabites/?p=66091",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/08/06/5-bites-grab-a-slice-at-these-east-bay-pizzerias/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 864,
"hasGoogleForm": false,
"hasGallery": true,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 18
},
"modified": 1438799947,
"excerpt": "Here's five spots in the East Bay that I head to when I'm craving a solid slice of pizza.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Here's five spots in the East Bay that I head to when I'm craving a solid slice of pizza.",
"title": "5 Bites: Grab A Slice At These East Bay Pizzerias | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "5 Bites: Grab A Slice At These East Bay Pizzerias",
"datePublished": "2013-08-06T09:00:33-07:00",
"dateModified": "2015-08-05T11:39:07-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "5-bites-grab-a-slice-at-these-east-bay-pizzerias",
"status": "publish",
"path": "/bayareabites/66091/5-bites-grab-a-slice-at-these-east-bay-pizzerias",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_66601\" class=\"wp-caption alignnone\" style=\"max-width: 1674px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/IMG_4564.jpg\">\u003cimg class=\"size-full wp-image-66601\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/IMG_4564.jpg\" alt=\"Rotten City Pizza Pork Belly Porchetta\" width=\"1674\" height=\"940\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rotten City Pizza's pork belly porchetta slice in Emeryville.\u003c/figcaption>\u003c/figure>\n\u003cp>Pizza's one of my all-time favorite foods. Ok, maybe I don't have a \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/07/25/157118940/pizza-museum-to-offer-a-slice-of-american-food-and-culture\" target=\"_blank\">\"totally saucesome\" tattoo\u003c/a> -- but that magical combo of dough, cheese and sauce quickly puts me in a state of gustatory euphoria. Here's five East Bay-based spots that I head to when I'm craving a solid slice of pizza. And let me know in the comments who's on the top of your list; and check out this related post on the best \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/07/14/bay-area-bites-guide-to-the-best-italian-style-pizzas-in-berkeley-and-oakland/\" target=\"_blank\">Italian-style pizzas\u003c/a> in Berkeley and Oakland.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "slideshow",
"link": "file",
"ids": "66580,66579,66582",
"width": "1000",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Whenever my husband and I visit Rotten City Pizza in Emeryville, we're paralyzed by indecision. We spend quite a bit of time salivating over what's ready to eat in their display case before we're finally ready to order. If we're in the mood for something decadent, the pork belly \u003cem>porchetta\u003c/em> slice with fresh \u003cem>mozzarella\u003c/em>, \u003cem>ricotta\u003c/em>, \u003cem>Parmigiano-Reggiano\u003c/em> and spicy \u003cem>salsa verde\u003c/em> fits the bill, although we're partial to their \u003cem>Calabrian\u003c/em> slice with housemade Italian sausage, \u003cem>Gaeta\u003c/em> olives, chilies, roasted fennel seeds, tomato sauce and a blend of cheeses. I also highly recommend their meatball sub sandwich that's made with slow-roasted beef, pork and veal, drenched with roasted tomato sauce, covered with tons of cheese and piled into an \u003ca href=\"http://www.acmebread.com/\" target=\"_blank\">Acme Bread Company\u003c/a> Italian roll. Everything's prepared with mostly organic, locally-sourced and sustainable ingredients. You can take-out or dine-in -- they have both upstairs and downstairs seating -- and they even deliver to select areas of Emeryville and Oakland.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.rottencitypizza.com/\" target=\"_blank\">Rotten City Pizza\u003c/a>\u003c/strong>\u003cbr>\n6613 Hollis St. [\u003ca href=\"http://goo.gl/maps/rEZEv\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nEmeryville, CA 94608\u003cbr>\nPh: (510) 655-2489\u003cbr>\nHours: Mon-Sat 11am-10pm; Sun 12-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/RottenCityPizza\" target=\"_blank\">Rotten City Pizza\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/rottencitypizza\" target=\"_blank\">@rottencitypizza\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under) \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "slideshow",
"link": "file",
"ids": "66583,66584,66598",
"width": "1000",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Another great outpost for New York-style pizza can be found at Gioia Pizzeria in Berkeley. While their newer second location in San Francisco offers full lunch and dinner service, Gioia's original spot keeps it simple and just slings classic pies. Slices topped with their housemade Sicilian sausage and \u003cem>pecorino\u003c/em> cheese or roasted cremini mushrooms with thyme, parsley and garlic oil are wonderful options. Seating's limited as there's only one narrow dining counter inside the small space, so I recommend getting your slice to go.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.gioiapizzeria.com/\" target=\"_blank\">Gioia Pizzeria\u003c/a>\u003c/strong>\u003cbr>\n1586 Hopkins St. [\u003ca href=\"http://goo.gl/maps/xpekd\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94707\u003cbr>\nPh: (510) 528-4692\u003cbr>\nHours: Mon-Sat 11am-8pm; Sun 12-7pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Gioia-Pizzeria/119462351421274\" target=\"_blank\">Gioia Pizzeria\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/gioiapizzeria\" target=\"_blank\">@gioiapizzeria\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under) \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "slideshow",
"link": "file",
"ids": "66956,66957,66958",
"width": "1000",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The Cheese Board Collective is the mother of a venerable cooperative empire that's spread throughout San Francisco and the East Bay (its sister operations run under the name \u003ca href=\"http://www.arizmendibakery.org/about\" target=\"_blank\">Arizmendi Bakery\u003c/a>). They've been serving seasonal, vegetarian white pizzas with a sourdough crust since the late '80s. In lieu of tomato sauce, pizzas are drizzled with flavored oils or housemade pestos. You can find out what's baking in their ovens everyday with their weekly \u003ca href=\"http://cheeseboardcollective.coop/pizza\" target=\"_blank\">online calendar\u003c/a>. Be sure to stop by their cheese shop and bakery for fresh bread, local cheeses and pastries.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://cheeseboardcollective.coop/\" target=\"_blank\">The Cheese Board Collective\u003c/a>\u003c/strong>\u003cbr>\n1512 Shattuck Ave. [\u003ca href=\"http://goo.gl/maps/2c07n\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94709\u003cbr>\nPh: (510) 549-3183\u003cbr>\nHours: Tue-Sat 11:30am-3pm; Tue-Sat 4:30-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/cheeseboard\" target=\"_blank\">Cheeseboard\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under) \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "slideshow",
"link": "file",
"ids": "66586,66587,66588",
"width": "1000",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Chef Nick Yapor-Cox, owner of the eponymous Nick's Pizza, worked as a pastry chef in New York City and around the East Bay before opening up his own restaurant in the North Oakland neighborhood where he grew up. Inspired by his stint at Arizmendi, he serves up a similar hand-tossed, sourdough crust made with seasonal, organic and local ingredients. Unlike his vegetarian predecessor, he adds humanely-raised meats to his slices and pies, such as the bacon on his \"BGT\" slice with heirloom tomatoes and all-natural \u003cem>gorgonzola\u003c/em> and \u003cem>mozzarella\u003c/em> cheeses. The \"Mediterranean\" slice with roasted eggplant, red bell peppers, feta, \u003cem>mozzarella\u003c/em> and fresh mint is also delicious. Vegan options are available for select pies and slices, and try their assortment of homemade baked goods and desserts, too.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.oaklandstylepizza.com\" target=\"_blank\">Nick's Pizza\u003c/a>\u003c/strong>\u003cbr>\n6211 Shattuck Ave. [\u003ca href=\"http://goo.gl/maps/d9D9n\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 658-3903\u003cbr>\nHours: Tue-Thu 8am-9pm; Fri-Sat 8am-10pm; Sun 8am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/EatAtNicksPizza\" target=\"_blank\">Facebook.com/EatAtNicksPizza\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/nickspizza510\" target=\"_blank\">@nickspizza510\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under) \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "slideshow",
"link": "file",
"ids": "66961,66962,66963",
"width": "1000",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Arinell's Berkeley location is a steady favorite of students and locals in search of a cheap, fast and basic slice. While it's not the perfect substitute for a real regular New York slice, it's not too greasy with a thin, crispy crust. Choose between a regular Neapolitan or thick Sicilian styles; assorted toppings are also available.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/arinell-pizza-berkeley-2\" target=\"_blank\">Arinell Pizza\u003c/a>\u003c/strong>\u003cbr>\n2119 Shattuck Ave. [\u003ca href=\"http://goo.gl/maps/Opl7y\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 841-4035 \u003cbr>\nHours: Mon 11am-9pm; Tue-Sat 11am-10pm; Sun 12-9pm\u003cbr>\nCash Only\u003cbr>\nPrice range: $ (Entrees $10 and under) \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/66091/5-bites-grab-a-slice-at-these-east-bay-pizzerias",
"authors": [
"2100"
],
"categories": [
"bayareabites_13036",
"bayareabites_109",
"bayareabites_752",
"bayareabites_13746",
"bayareabites_1875",
"bayareabites_1807",
"bayareabites_10"
],
"tags": [
"bayareabites_12119",
"bayareabites_723",
"bayareabites_12069",
"bayareabites_11449",
"bayareabites_12068",
"bayareabites_443",
"bayareabites_12142",
"bayareabites_9971",
"bayareabites_12141",
"bayareabites_12070"
],
"featImg": "bayareabites_66601",
"label": "bayareabites"
},
"bayareabites_67221": {
"type": "posts",
"id": "bayareabites_67221",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "67221",
"score": null,
"sort": [
1375462131000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1375462131,
"format": "aside",
"disqusTitle": "Old Weang Ping Village: Not a Business, a Sanctuary. ",
"title": "Old Weang Ping Village: Not a Business, a Sanctuary. ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_67319\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping.jpg\" alt=\"Old Weang Ping has been opened since 1983. Photo: Lauren Benichou\" width=\"1000\" height=\"664\" class=\"size-full wp-image-67319\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Old Weang Ping has been opened since 1983. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cp>If you’ve lived in Oakland long enough, you’ve probably heard about Old Weang Ping Village, the worst kept secret in town. Located in a residential neighborhood of East Oakland, right behind Mills College, this little shack-like restaurant offers some of the best Thai food I’ve ever eaten. But after 30 years of running this little gem, owners Pat and Jook Sawanwatana are finally retiring. Does this mean the end of Old Weang Ping? Certainly not. \u003c/p>\n\u003cfigure id=\"attachment_67320\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping1.jpg\" alt=\"You can't miss the place. Look for the "Country Cooking" sign over the thatched roof. Photo: Lauren Benichou\" width=\"1000\" height=\"664\" class=\"size-full wp-image-67320\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">You can't miss the place. Look for the \"Country Cooking\" sign over the thatched roof. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cp>Pat moved from Thailand to Oakland in the 1970s. He attended Lincoln University and got his B.A. in Political Science. After that, Pat took on a bunch of jobs until he decided it was time to do something new. \u003c/p>\n\u003cp>“Nobody was going to open a restaurant here,” Pat said. “I am the type of person who wants to do what nobody wants to do.” \u003c/p>\n\u003cfigure id=\"attachment_67335\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping18.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping18.jpg\" alt=\"The entrance at Old Weang Ping is covered in vegetation, Buddhist symbols and twinkle lights. Photo: Lauren Benichou\" width=\"1000\" height=\"664\" class=\"size-full wp-image-67335\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The entrance at Old Weang Ping is covered in vegetation, Buddhist symbols and twinkle lights. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cp>The Sawanwatanas opened the restaurant in 1983. But this investment was not about making a profit Pat told me.\u003c/p>\n\u003cp>“It’s not only a restaurant,\" he said. \"it’s promoting the community and providing a place to eat.” \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And you know he means it. The most expensive dish on the menu, including the specials, is $7.75. Pat never tried to promote the restaurant. He actually said that the busiest time he had in the last 30 years was after he registered the restaurant on \u003ca href=\"http://www.yelp.com/biz/old-weang-ping-oakland\">Yelp\u003c/a>. \u003c/p>\n\u003cfigure id=\"attachment_67322\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping4.jpg\" alt=\"Pat Sawanwatana is the owner of Old Weang Ping. Photo: Lauren Benichou. \" width=\"1000\" height=\"664\" class=\"size-full wp-image-67322\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pat Sawanwatana is the owner of Old Weang Ping. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cp>“It’s not a business, it’s a sanctuary,” he said. \u003c/p>\n\u003cp>Pat was born a Buddhist. While that aspect of his education definitely influenced his views on life, he isn’t the religious type. But his agreeable attitude and his joie de vivre transpire through the homey decor and the comforting food. \u003c/p>\n\u003cfigure id=\"attachment_67330\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping13.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping13.jpg\" alt=\"Pat decorated the place. The result is this kitschy bamboo decor. Photo: Lauren Benichou. \" width=\"1000\" height=\"664\" class=\"size-full wp-image-67330\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pat decorated the place. The result is this kitschy bamboo decor. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cp>To make sure you can actually enter the restaurant, you should call and let Pat know that you’re coming. It’s good manners and if it’s too full, Pat will let you know! Once in the front, you may have to knock at the door. Pat usually leaves it locked. Inside, a tropical jungle path composed of fake plants and Buddhist decorations leads to the main room, also lusciously decorated with kitschy bamboo walls and twinkle lights. Overall, it feels like your kitschy grandmother's home. \u003c/p>\n\u003cfigure id=\"attachment_67332\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping15.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping15.jpg\" alt=\"The unlimited Thai iced tea is on the house. Photo: Lauren Benichou.\" width=\"1000\" height=\"664\" class=\"size-full wp-image-67332\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The unlimited Thai iced tea is on the house. Photo: Lauren Benichou.\u003c/figcaption>\u003c/figure>\n\u003cp>The food menu lists the ingredients and it’s up to the hungry customers to combine them in whichever way they desire. Pick the meat or fish, choose the sautéed sauce from a list of eight sauces or simply pick a curry sauce. You may end up with something like this: roasted duck with sweet basil sauce; pad see ew with chicken; bamboo shoot, eggplant and mushroom in green curry with Thai sticky rice. In other words, the combinations are endless. But if you don’t feel like thinking too hard, you can also pick one of the specials. Some of the most popular dishes are the pumpkin curry and the roast coconut and curry prawn with Indian crepes. Oh, and did I mention the free unlimited Thai iced tea? \u003c/p>\n\u003cfigure id=\"attachment_67327\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping10.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping10.jpg\" alt=\"Coconut milk soup with chicken. Photo: Lauren Benichou\" width=\"1000\" height=\"664\" class=\"size-full wp-image-67327\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Coconut milk soup with chicken. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_67326\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping8.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping8.jpg\" alt=\"Vegetarian egg rolls. Photo: Lauren Benichou.\" width=\"1000\" height=\"664\" class=\"size-full wp-image-67326\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vegetarian egg rolls. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_67336\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping19.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping19.jpg\" alt=\"Roast coconut curry prawn with Indian crepe. Photo: Lauren Benichou. \" width=\"1000\" height=\"664\" class=\"size-full wp-image-67336\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Roast coconut curry prawn with Indian crepe. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_67337\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping9.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping9.jpg\" alt=\"Traditional pad thai with tofu and chicken. Photo: Lauren Benichou.\" width=\"1000\" height=\"664\" class=\"size-full wp-image-67337\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Traditional pad thai with tofu and chicken. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_67325\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping7.jpg\" alt=\"Vegetable combo with eggplant, baby corn, mushrooms and green beans. Photo: Lauren Benichou. \" width=\"1000\" height=\"664\" class=\"size-full wp-image-67325\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vegetable combo with eggplant, baby corn, mushrooms and green beans. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_67323\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping5.jpg\" alt=\"Thai sticky rice comes in a small basket. Photo: Lauren Benichou.\" width=\"1000\" height=\"664\" class=\"size-full wp-image-67323\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Thai sticky rice comes in a small basket. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cp>Every sanctuary needs a miracle-maker and that’s where Jook, Pat’s wife, comes in. I am careful not to use the word “cook” because she truly is a miracle-maker. According to Chris Peterson, the operator and, as of August 1, the new owner, Jook works with three burners, no timer and no measuring tools and she works alone.\u003c/p>\n\u003cp>“She is amazing,” Peterson said. “It’s incredible how quickly she does everything. It’s all accurate, fluid and always great.” \u003c/p>\n\u003cfigure id=\"attachment_67321\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping3.jpg\" alt=\"Chris Peterson is officially the new owner of Old Weang Ping as of August 1st, 2013. Photo: Lauren Benichou.\" width=\"1000\" height=\"663\" class=\"size-full wp-image-67321\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chris Peterson is officially the new owner of Old Weang Ping as of August 1st, 2013. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cp>The fact that the restaurant has had a following for nearly 30 years, that Pat is an incredible man who built his own cabin in the woods and that Jook sometimes cooks for over 30 people by herself, Peterson feels like taking over the restaurant while retaining its authenticity might be daunting. But he is willing to try his best. \u003c/p>\n\u003cp>“Both of them are wizards,” Peterson said. “But this place is going to stay the way it is. It’s about balance.” \u003c/p>\n\u003cp>Peterson met Pat through a friend and they immediately bonded. \u003c/p>\n\u003cp>“I came in every Wednesday for 10 years,” Peterson said.” I also came for birthdays and special events.” \u003c/p>\n\u003cfigure id=\"attachment_67347\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping20.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping20.jpg\" alt=\"Pat says "it's all about balance." Photo: Lauren Benichou\" width=\"1000\" height=\"664\" class=\"size-full wp-image-67347\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pat says \"it's all about balance.\" Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cp>Pat and Jook had been trying to retire for years and they failed to find anyone to keep the “balance” that they worked so hard on maintaining. One day, Pat mentioned his retirement to Peterson. \u003c/p>\n\u003cp>“I didn’t think he was asking anything of me,” Peterson said. “Then our common friends told me that Pat would never ask directly but it was his way to ask.”\u003c/p>\n\u003cp>Peterson hasn’t work in a restaurant since he was 23 and he was, until recently, an elementary school teacher. \u003c/p>\n\u003cp>“I decided to call up Pat and I said hey, is this crazy? Should I be the one taking over? Pat proceeded to tell me all the horrible things that happen when you run a restaurant and then I said yes.” \u003c/p>\n\u003cp>Peterson gave notice to his old job in April and started training with Jook. \u003c/p>\n\u003cp>“If I mess up, Jook pushes me out of the way laughing,” he says. “That’s how I am learning right now.” \u003c/p>\n\u003cfigure id=\"attachment_67333\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping16.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping16.jpg\" alt=\"Don't forget to lock the door behind you. Photo: Lauren Benichou.\" width=\"1000\" height=\"664\" class=\"size-full wp-image-67333\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Don't forget to lock the door behind you. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cp>Peterson says that he has put out many dishes already and that people finds them excellent. They can’t see the difference. \u003c/p>\n\u003cp>So faithful followers of Old Weong Ping, don’t you fret! Pat seems to have chosen the right guy to take over the enterprise and maintain the restaurant as the peaceful sanctuary that it is. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/old-weang-ping-oakland\">\u003cstrong>Old Weang Ping\u003c/strong>\u003c/a>\u003cbr>\nHours: Tue-Sun 5PM-9PM\u003cbr>\nCash Only!\u003cbr>\n6217 MacArthur Blvd (Between 62nd and 63rd Ave)\u003cbr>\nOakland, CA 94605 [\u003ca href=\"http://goo.gl/maps/O5NfI\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: (510) 430-8771\u003c/p>\n\n",
"disqusIdentifier": "67221 http://blogs.kqed.org/bayareabites/?p=67221",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/08/02/old-weang-ping-village-not-a-business-a-sanctuary/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1186,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 27
},
"modified": 1375551724,
"excerpt": "After 30 years of running the Thai restaurant Old Weang Ping, a locals' favorite in East Oakland, owners Pat and Jook Sawanwatana are finally retiring. Does this mean the end of Old Weang Ping Village as we know it? Certainly not. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "After 30 years of running the Thai restaurant Old Weang Ping, a locals' favorite in East Oakland, owners Pat and Jook Sawanwatana are finally retiring. Does this mean the end of Old Weang Ping Village as we know it? Certainly not. ",
"title": "Old Weang Ping Village: Not a Business, a Sanctuary. | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Old Weang Ping Village: Not a Business, a Sanctuary. ",
"datePublished": "2013-08-02T09:48:51-07:00",
"dateModified": "2013-08-03T10:42:04-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "old-weang-ping-village-not-a-business-a-sanctuary",
"status": "publish",
"path": "/bayareabites/67221/old-weang-ping-village-not-a-business-a-sanctuary",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_67319\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping.jpg\" alt=\"Old Weang Ping has been opened since 1983. Photo: Lauren Benichou\" width=\"1000\" height=\"664\" class=\"size-full wp-image-67319\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Old Weang Ping has been opened since 1983. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cp>If you’ve lived in Oakland long enough, you’ve probably heard about Old Weang Ping Village, the worst kept secret in town. Located in a residential neighborhood of East Oakland, right behind Mills College, this little shack-like restaurant offers some of the best Thai food I’ve ever eaten. But after 30 years of running this little gem, owners Pat and Jook Sawanwatana are finally retiring. Does this mean the end of Old Weang Ping? Certainly not. \u003c/p>\n\u003cfigure id=\"attachment_67320\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping1.jpg\" alt=\"You can't miss the place. Look for the "Country Cooking" sign over the thatched roof. Photo: Lauren Benichou\" width=\"1000\" height=\"664\" class=\"size-full wp-image-67320\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">You can't miss the place. Look for the \"Country Cooking\" sign over the thatched roof. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cp>Pat moved from Thailand to Oakland in the 1970s. He attended Lincoln University and got his B.A. in Political Science. After that, Pat took on a bunch of jobs until he decided it was time to do something new. \u003c/p>\n\u003cp>“Nobody was going to open a restaurant here,” Pat said. “I am the type of person who wants to do what nobody wants to do.” \u003c/p>\n\u003cfigure id=\"attachment_67335\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping18.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping18.jpg\" alt=\"The entrance at Old Weang Ping is covered in vegetation, Buddhist symbols and twinkle lights. Photo: Lauren Benichou\" width=\"1000\" height=\"664\" class=\"size-full wp-image-67335\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The entrance at Old Weang Ping is covered in vegetation, Buddhist symbols and twinkle lights. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cp>The Sawanwatanas opened the restaurant in 1983. But this investment was not about making a profit Pat told me.\u003c/p>\n\u003cp>“It’s not only a restaurant,\" he said. \"it’s promoting the community and providing a place to eat.” \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And you know he means it. The most expensive dish on the menu, including the specials, is $7.75. Pat never tried to promote the restaurant. He actually said that the busiest time he had in the last 30 years was after he registered the restaurant on \u003ca href=\"http://www.yelp.com/biz/old-weang-ping-oakland\">Yelp\u003c/a>. \u003c/p>\n\u003cfigure id=\"attachment_67322\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping4.jpg\" alt=\"Pat Sawanwatana is the owner of Old Weang Ping. Photo: Lauren Benichou. \" width=\"1000\" height=\"664\" class=\"size-full wp-image-67322\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pat Sawanwatana is the owner of Old Weang Ping. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cp>“It’s not a business, it’s a sanctuary,” he said. \u003c/p>\n\u003cp>Pat was born a Buddhist. While that aspect of his education definitely influenced his views on life, he isn’t the religious type. But his agreeable attitude and his joie de vivre transpire through the homey decor and the comforting food. \u003c/p>\n\u003cfigure id=\"attachment_67330\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping13.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping13.jpg\" alt=\"Pat decorated the place. The result is this kitschy bamboo decor. Photo: Lauren Benichou. \" width=\"1000\" height=\"664\" class=\"size-full wp-image-67330\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pat decorated the place. The result is this kitschy bamboo decor. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cp>To make sure you can actually enter the restaurant, you should call and let Pat know that you’re coming. It’s good manners and if it’s too full, Pat will let you know! Once in the front, you may have to knock at the door. Pat usually leaves it locked. Inside, a tropical jungle path composed of fake plants and Buddhist decorations leads to the main room, also lusciously decorated with kitschy bamboo walls and twinkle lights. Overall, it feels like your kitschy grandmother's home. \u003c/p>\n\u003cfigure id=\"attachment_67332\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping15.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping15.jpg\" alt=\"The unlimited Thai iced tea is on the house. Photo: Lauren Benichou.\" width=\"1000\" height=\"664\" class=\"size-full wp-image-67332\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The unlimited Thai iced tea is on the house. Photo: Lauren Benichou.\u003c/figcaption>\u003c/figure>\n\u003cp>The food menu lists the ingredients and it’s up to the hungry customers to combine them in whichever way they desire. Pick the meat or fish, choose the sautéed sauce from a list of eight sauces or simply pick a curry sauce. You may end up with something like this: roasted duck with sweet basil sauce; pad see ew with chicken; bamboo shoot, eggplant and mushroom in green curry with Thai sticky rice. In other words, the combinations are endless. But if you don’t feel like thinking too hard, you can also pick one of the specials. Some of the most popular dishes are the pumpkin curry and the roast coconut and curry prawn with Indian crepes. Oh, and did I mention the free unlimited Thai iced tea? \u003c/p>\n\u003cfigure id=\"attachment_67327\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping10.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping10.jpg\" alt=\"Coconut milk soup with chicken. Photo: Lauren Benichou\" width=\"1000\" height=\"664\" class=\"size-full wp-image-67327\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Coconut milk soup with chicken. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_67326\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping8.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping8.jpg\" alt=\"Vegetarian egg rolls. Photo: Lauren Benichou.\" width=\"1000\" height=\"664\" class=\"size-full wp-image-67326\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vegetarian egg rolls. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_67336\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping19.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping19.jpg\" alt=\"Roast coconut curry prawn with Indian crepe. Photo: Lauren Benichou. \" width=\"1000\" height=\"664\" class=\"size-full wp-image-67336\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Roast coconut curry prawn with Indian crepe. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_67337\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping9.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping9.jpg\" alt=\"Traditional pad thai with tofu and chicken. Photo: Lauren Benichou.\" width=\"1000\" height=\"664\" class=\"size-full wp-image-67337\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Traditional pad thai with tofu and chicken. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_67325\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping7.jpg\" alt=\"Vegetable combo with eggplant, baby corn, mushrooms and green beans. Photo: Lauren Benichou. \" width=\"1000\" height=\"664\" class=\"size-full wp-image-67325\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vegetable combo with eggplant, baby corn, mushrooms and green beans. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_67323\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping5.jpg\" alt=\"Thai sticky rice comes in a small basket. Photo: Lauren Benichou.\" width=\"1000\" height=\"664\" class=\"size-full wp-image-67323\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Thai sticky rice comes in a small basket. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cp>Every sanctuary needs a miracle-maker and that’s where Jook, Pat’s wife, comes in. I am careful not to use the word “cook” because she truly is a miracle-maker. According to Chris Peterson, the operator and, as of August 1, the new owner, Jook works with three burners, no timer and no measuring tools and she works alone.\u003c/p>\n\u003cp>“She is amazing,” Peterson said. “It’s incredible how quickly she does everything. It’s all accurate, fluid and always great.” \u003c/p>\n\u003cfigure id=\"attachment_67321\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping3.jpg\" alt=\"Chris Peterson is officially the new owner of Old Weang Ping as of August 1st, 2013. Photo: Lauren Benichou.\" width=\"1000\" height=\"663\" class=\"size-full wp-image-67321\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chris Peterson is officially the new owner of Old Weang Ping as of August 1st, 2013. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cp>The fact that the restaurant has had a following for nearly 30 years, that Pat is an incredible man who built his own cabin in the woods and that Jook sometimes cooks for over 30 people by herself, Peterson feels like taking over the restaurant while retaining its authenticity might be daunting. But he is willing to try his best. \u003c/p>\n\u003cp>“Both of them are wizards,” Peterson said. “But this place is going to stay the way it is. It’s about balance.” \u003c/p>\n\u003cp>Peterson met Pat through a friend and they immediately bonded. \u003c/p>\n\u003cp>“I came in every Wednesday for 10 years,” Peterson said.” I also came for birthdays and special events.” \u003c/p>\n\u003cfigure id=\"attachment_67347\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping20.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping20.jpg\" alt=\"Pat says "it's all about balance." Photo: Lauren Benichou\" width=\"1000\" height=\"664\" class=\"size-full wp-image-67347\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pat says \"it's all about balance.\" Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cp>Pat and Jook had been trying to retire for years and they failed to find anyone to keep the “balance” that they worked so hard on maintaining. One day, Pat mentioned his retirement to Peterson. \u003c/p>\n\u003cp>“I didn’t think he was asking anything of me,” Peterson said. “Then our common friends told me that Pat would never ask directly but it was his way to ask.”\u003c/p>\n\u003cp>Peterson hasn’t work in a restaurant since he was 23 and he was, until recently, an elementary school teacher. \u003c/p>\n\u003cp>“I decided to call up Pat and I said hey, is this crazy? Should I be the one taking over? Pat proceeded to tell me all the horrible things that happen when you run a restaurant and then I said yes.” \u003c/p>\n\u003cp>Peterson gave notice to his old job in April and started training with Jook. \u003c/p>\n\u003cp>“If I mess up, Jook pushes me out of the way laughing,” he says. “That’s how I am learning right now.” \u003c/p>\n\u003cfigure id=\"attachment_67333\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping16.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping16.jpg\" alt=\"Don't forget to lock the door behind you. Photo: Lauren Benichou.\" width=\"1000\" height=\"664\" class=\"size-full wp-image-67333\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Don't forget to lock the door behind you. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cp>Peterson says that he has put out many dishes already and that people finds them excellent. They can’t see the difference. \u003c/p>\n\u003cp>So faithful followers of Old Weong Ping, don’t you fret! Pat seems to have chosen the right guy to take over the enterprise and maintain the restaurant as the peaceful sanctuary that it is. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/old-weang-ping-oakland\">\u003cstrong>Old Weang Ping\u003c/strong>\u003c/a>\u003cbr>\nHours: Tue-Sun 5PM-9PM\u003cbr>\nCash Only!\u003cbr>\n6217 MacArthur Blvd (Between 62nd and 63rd Ave)\u003cbr>\nOakland, CA 94605 [\u003ca href=\"http://goo.gl/maps/O5NfI\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: (510) 430-8771\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/67221/old-weang-ping-village-not-a-business-a-sanctuary",
"authors": [
"5466"
],
"categories": [
"bayareabites_2998",
"bayareabites_109",
"bayareabites_752",
"bayareabites_1962",
"bayareabites_2090",
"bayareabites_1146",
"bayareabites_1875",
"bayareabites_1807",
"bayareabites_10",
"bayareabites_61"
],
"tags": [
"bayareabites_985",
"bayareabites_12156",
"bayareabites_12160",
"bayareabites_2891",
"bayareabites_11449",
"bayareabites_12159",
"bayareabites_14757",
"bayareabites_12155",
"bayareabites_12157",
"bayareabites_2633",
"bayareabites_1190",
"bayareabites_12158",
"bayareabites_2932"
],
"featImg": "bayareabites_67352",
"label": "bayareabites"
},
"bayareabites_67095": {
"type": "posts",
"id": "bayareabites_67095",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "67095",
"score": null,
"sort": [
1375312575000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1375312575,
"format": "aside",
"disqusTitle": "Tribune Tavern Opens for Brunch: A Sneak Peek",
"title": "Tribune Tavern Opens for Brunch: A Sneak Peek",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_67106\" class=\"wp-caption aligncenter\" style=\"max-width: 659px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/IMG_3232-659x439.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/IMG_3232-659x439.jpg\" alt=\"Currant Scone with Wild Plum Jam at Tribune Tavern brunch. Photo: Jonathan Darr\" width=\"659\" height=\"439\" class=\"size-full wp-image-67106\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Currant Scone with Wild Plum Jam at Tribune Tavern brunch. Photo: Jonathan Darr\u003c/figcaption>\u003c/figure>\n\u003ch3>Tribune Tavern brings brunch to 13th and Franklin in downtown Oakland.\u003c/h3>\n\u003cp>Post by \u003ca href=\"http://oaklandlocal.com/author/jondarr/\">Jonathan Darr\u003c/a>, \u003ca href=\"http://oaklandlocal.com/2013/07/tribunetavern/\">Oakland Local\u003c/a> (7/31/13)\u003c/p>\n\u003cp>I love a good brunch. At home, out or at a friend’s house, I love sharing a weekend meal when the whole day is ahead of me. Already a huge success at lunch and in the post-work dinner hours, Tribune Tavern is getting into the brunch business. My husband and I visited as guests of the restaurant to get a look at their new brunch menu and try a few dishes.\u003c/p>\n\u003ch2>THE SPOT\u003c/h2>\n\u003cp>We were greeted by General Manager Rob Soviero who was wearing a special retro baseball t-shirt the restaurant made with the folks from Oaklandish to celebrate the 1969 Oakland A’s. The whole staff was wearing the shirts that the A’s were distributing that day to 10,000 fans. On a quick tour, Rob told us some of the background of the restaurant’s design. Repurposed materials from the building’s basement, like lamps made from pipes and a table resting on massive dollies, might be easy to miss if you are focused on your meal, but we enjoyed taking a closer look. There were also a few reminders of the building’s storied past like these typeset letters.\u003c/p>\n\u003cfigure id=\"attachment_67105\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/IMG_3199.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/IMG_3199.jpg\" alt=\"Vintage typeset letters recall the building’s past as the home of the Oakland Tribune. Photo: Jonathan Darr\" width=\"800\" height=\"450\" class=\"size-full wp-image-67105\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vintage typeset letters recall the building’s past as the home of the Oakland Tribune. Photo: Jonathan Darr\u003c/figcaption>\u003c/figure>\n\u003ch2>DRINKS\u003c/h2>\n\u003cp>Tribune Tavern makes their own cocktail mixes, sodas and tonics. A quick trip through the kitchen revealed an entire prep and testing area for cocktails, complete with a wall of herbs to work with. We’ve had cocktails at dinner on previous visits, and it’s easy to see there is a real commitment to a creative, thoughtful set of offerings. Here’s a look at the bloody mary that arrived with a pickled asparagus spear, an olive and a lemon. The pint glass was rimmed with chile powder and salt, and it had a spicy kick. Their full cocktail, wine and beer menu is available at brunch.\u003c/p>\n\u003cfigure id=\"attachment_67101\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/DARRTribuneTavernBloodyMary.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/DARRTribuneTavernBloodyMary.jpg\" alt=\"Rimmed with chile powder and salt, the bloody mary comes with a spear of picked asparagus, olive and lemon. Photo: Jonathan Darr\" width=\"800\" height=\"450\" class=\"size-full wp-image-67101\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rimmed with chile powder and salt, the bloody mary comes with a spear of picked asparagus, olive and lemon. Photo: Jonathan Darr\u003c/figcaption>\u003c/figure>\n\u003ch2>FOOD\u003c/h2>\n\u003cp>While the brunch menu combines the familiar with the somewhat unexpected, Tribune never goes too far away. This is not about pushing yourself to unheard of flavor combinations. It’s not edgy. The food is honest without being simple, and interesting without showboating.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The Duck Confit Scramble with white cheddar, onions, and herbs is typical of Tribune’s style. I’m fairly certain I haven’t had duck confit with eggs, and it left me wondering why I waited so long. The small side of Italian parsley was lightly dressed with lemon and just enough salt to cut the bitterness of each bite. It also cut the richness of the confit without overpowering the dish. We also shared the Colcannon Hash with eggs sunny-side up, bacon and a Calabrian chile hollandaise. Again, a dish rooted in the familiar vein of well-executed comfort food with the chile hollandaise bringing an oozy kick.\u003c/p>\n\u003cfigure id=\"attachment_67102\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/DARRTribuneTavernConfitScramble.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/DARRTribuneTavernConfitScramble.jpg\" alt=\"Duck Confit Scramble served with Italian parsley dressed with lemon and salt. Photo: Jonathan Darr\" width=\"800\" height=\"450\" class=\"size-full wp-image-67102\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Duck Confit Scramble served with Italian parsley dressed with lemon and salt. Photo: Jonathan Darr\u003c/figcaption>\u003c/figure>\n\u003ch2>SALAD\u003c/h2>\n\u003cp>Salad in the morning? At Brunch? I’m one of those people who just can’t get enough salad and I’ve never been a fan of the idea that certain foods are only for certain times of day. While people may gravitate to the more starchy and heavy parts of the menu, Tribune’s salads are not to be missed and are generous in their portions. The salads, like the rest of the menu, rotate seasonally. Today’s version had arugula, spinach, roasted cauliflower, potatoes, walnuts, pickled onions and clothbound cheddar. We had the option of adding grilled chicken ($3) or poached yellowtail ($4).\u003c/p>\n\u003cfigure id=\"attachment_67103\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/DARRTribuneTavernSalad.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/DARRTribuneTavernSalad.jpg\" alt=\"Salad at Brunch? Why Not! Photo: Jonathan Darr\" width=\"800\" height=\"450\" class=\"size-full wp-image-67103\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Salad at Brunch? Why Not! Photo: Jonathan Darr\u003c/figcaption>\u003c/figure>\n\u003ch2>MORNING BREAD\u003c/h2>\n\u003cp>On our quick tour through the kitchen we saw a considerable baking operation taking place. Tribune makes their breads and scones fresh each day. We shared a currant scone that was served with plum jam and whipped butter. I thought I’d miss the clotted cream that I’m used to with scones, but the whipped butter works.\u003c/p>\n\u003cfigure id=\"attachment_67104\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/DarrTribuneTavernScone.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/DarrTribuneTavernScone.jpg\" alt=\"Currant Scone with Wild Plum Jam. Photo: Jonathan Darr\" width=\"800\" height=\"450\" class=\"size-full wp-image-67104\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Currant Scone with Wild Plum Jam. Photo: Jonathan Darr\u003c/figcaption>\u003c/figure>\n\u003cp>We enjoyed getting to talk to Executive Chef Huw Thornton and the staff of Tribune Tavern. Brunch service is new for the restaurant, and it will be interesting to see how the place fills in.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Tribune Tavern\u003c/strong>\u003cbr>\n401 13th Street\u003cbr>\n\u003ca href=\"http://tribunetavern.com/\">TribuneTavern.com\u003c/a>\u003cbr>\nBrunch: Sat. & Sun. 10:30 AM to 3:00 PM\u003cbr>\nLunch: Mon.-Fri. 11:30 AM to 3:00 PM\u003cbr>\nDinner: Mon.-Thu. and Sun. 5:00 PM to 10:00 PM\u003c/p>\n\n",
"disqusIdentifier": "67095 http://blogs.kqed.org/bayareabites/?p=67095",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/07/31/tribune-tavern-opens-for-brunch-a-sneak-peek/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 828,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 12
},
"modified": 1375312575,
"excerpt": "Tribune Tavern brings brunch to 13th and Franklin in downtown Oakland.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Tribune Tavern brings brunch to 13th and Franklin in downtown Oakland.",
"title": "Tribune Tavern Opens for Brunch: A Sneak Peek | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Tribune Tavern Opens for Brunch: A Sneak Peek",
"datePublished": "2013-07-31T16:16:15-07:00",
"dateModified": "2013-07-31T16:16:15-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "tribune-tavern-opens-for-brunch-a-sneak-peek",
"status": "publish",
"path": "/bayareabites/67095/tribune-tavern-opens-for-brunch-a-sneak-peek",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_67106\" class=\"wp-caption aligncenter\" style=\"max-width: 659px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/IMG_3232-659x439.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/IMG_3232-659x439.jpg\" alt=\"Currant Scone with Wild Plum Jam at Tribune Tavern brunch. Photo: Jonathan Darr\" width=\"659\" height=\"439\" class=\"size-full wp-image-67106\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Currant Scone with Wild Plum Jam at Tribune Tavern brunch. Photo: Jonathan Darr\u003c/figcaption>\u003c/figure>\n\u003ch3>Tribune Tavern brings brunch to 13th and Franklin in downtown Oakland.\u003c/h3>\n\u003cp>Post by \u003ca href=\"http://oaklandlocal.com/author/jondarr/\">Jonathan Darr\u003c/a>, \u003ca href=\"http://oaklandlocal.com/2013/07/tribunetavern/\">Oakland Local\u003c/a> (7/31/13)\u003c/p>\n\u003cp>I love a good brunch. At home, out or at a friend’s house, I love sharing a weekend meal when the whole day is ahead of me. Already a huge success at lunch and in the post-work dinner hours, Tribune Tavern is getting into the brunch business. My husband and I visited as guests of the restaurant to get a look at their new brunch menu and try a few dishes.\u003c/p>\n\u003ch2>THE SPOT\u003c/h2>\n\u003cp>We were greeted by General Manager Rob Soviero who was wearing a special retro baseball t-shirt the restaurant made with the folks from Oaklandish to celebrate the 1969 Oakland A’s. The whole staff was wearing the shirts that the A’s were distributing that day to 10,000 fans. On a quick tour, Rob told us some of the background of the restaurant’s design. Repurposed materials from the building’s basement, like lamps made from pipes and a table resting on massive dollies, might be easy to miss if you are focused on your meal, but we enjoyed taking a closer look. There were also a few reminders of the building’s storied past like these typeset letters.\u003c/p>\n\u003cfigure id=\"attachment_67105\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/IMG_3199.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/IMG_3199.jpg\" alt=\"Vintage typeset letters recall the building’s past as the home of the Oakland Tribune. Photo: Jonathan Darr\" width=\"800\" height=\"450\" class=\"size-full wp-image-67105\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vintage typeset letters recall the building’s past as the home of the Oakland Tribune. Photo: Jonathan Darr\u003c/figcaption>\u003c/figure>\n\u003ch2>DRINKS\u003c/h2>\n\u003cp>Tribune Tavern makes their own cocktail mixes, sodas and tonics. A quick trip through the kitchen revealed an entire prep and testing area for cocktails, complete with a wall of herbs to work with. We’ve had cocktails at dinner on previous visits, and it’s easy to see there is a real commitment to a creative, thoughtful set of offerings. Here’s a look at the bloody mary that arrived with a pickled asparagus spear, an olive and a lemon. The pint glass was rimmed with chile powder and salt, and it had a spicy kick. Their full cocktail, wine and beer menu is available at brunch.\u003c/p>\n\u003cfigure id=\"attachment_67101\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/DARRTribuneTavernBloodyMary.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/DARRTribuneTavernBloodyMary.jpg\" alt=\"Rimmed with chile powder and salt, the bloody mary comes with a spear of picked asparagus, olive and lemon. Photo: Jonathan Darr\" width=\"800\" height=\"450\" class=\"size-full wp-image-67101\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rimmed with chile powder and salt, the bloody mary comes with a spear of picked asparagus, olive and lemon. Photo: Jonathan Darr\u003c/figcaption>\u003c/figure>\n\u003ch2>FOOD\u003c/h2>\n\u003cp>While the brunch menu combines the familiar with the somewhat unexpected, Tribune never goes too far away. This is not about pushing yourself to unheard of flavor combinations. It’s not edgy. The food is honest without being simple, and interesting without showboating.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The Duck Confit Scramble with white cheddar, onions, and herbs is typical of Tribune’s style. I’m fairly certain I haven’t had duck confit with eggs, and it left me wondering why I waited so long. The small side of Italian parsley was lightly dressed with lemon and just enough salt to cut the bitterness of each bite. It also cut the richness of the confit without overpowering the dish. We also shared the Colcannon Hash with eggs sunny-side up, bacon and a Calabrian chile hollandaise. Again, a dish rooted in the familiar vein of well-executed comfort food with the chile hollandaise bringing an oozy kick.\u003c/p>\n\u003cfigure id=\"attachment_67102\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/DARRTribuneTavernConfitScramble.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/DARRTribuneTavernConfitScramble.jpg\" alt=\"Duck Confit Scramble served with Italian parsley dressed with lemon and salt. Photo: Jonathan Darr\" width=\"800\" height=\"450\" class=\"size-full wp-image-67102\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Duck Confit Scramble served with Italian parsley dressed with lemon and salt. Photo: Jonathan Darr\u003c/figcaption>\u003c/figure>\n\u003ch2>SALAD\u003c/h2>\n\u003cp>Salad in the morning? At Brunch? I’m one of those people who just can’t get enough salad and I’ve never been a fan of the idea that certain foods are only for certain times of day. While people may gravitate to the more starchy and heavy parts of the menu, Tribune’s salads are not to be missed and are generous in their portions. The salads, like the rest of the menu, rotate seasonally. Today’s version had arugula, spinach, roasted cauliflower, potatoes, walnuts, pickled onions and clothbound cheddar. We had the option of adding grilled chicken ($3) or poached yellowtail ($4).\u003c/p>\n\u003cfigure id=\"attachment_67103\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/DARRTribuneTavernSalad.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/DARRTribuneTavernSalad.jpg\" alt=\"Salad at Brunch? Why Not! Photo: Jonathan Darr\" width=\"800\" height=\"450\" class=\"size-full wp-image-67103\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Salad at Brunch? Why Not! Photo: Jonathan Darr\u003c/figcaption>\u003c/figure>\n\u003ch2>MORNING BREAD\u003c/h2>\n\u003cp>On our quick tour through the kitchen we saw a considerable baking operation taking place. Tribune makes their breads and scones fresh each day. We shared a currant scone that was served with plum jam and whipped butter. I thought I’d miss the clotted cream that I’m used to with scones, but the whipped butter works.\u003c/p>\n\u003cfigure id=\"attachment_67104\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/DarrTribuneTavernScone.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/DarrTribuneTavernScone.jpg\" alt=\"Currant Scone with Wild Plum Jam. Photo: Jonathan Darr\" width=\"800\" height=\"450\" class=\"size-full wp-image-67104\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Currant Scone with Wild Plum Jam. Photo: Jonathan Darr\u003c/figcaption>\u003c/figure>\n\u003cp>We enjoyed getting to talk to Executive Chef Huw Thornton and the staff of Tribune Tavern. Brunch service is new for the restaurant, and it will be interesting to see how the place fills in.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Tribune Tavern\u003c/strong>\u003cbr>\n401 13th Street\u003cbr>\n\u003ca href=\"http://tribunetavern.com/\">TribuneTavern.com\u003c/a>\u003cbr>\nBrunch: Sat. & Sun. 10:30 AM to 3:00 PM\u003cbr>\nLunch: Mon.-Fri. 11:30 AM to 3:00 PM\u003cbr>\nDinner: Mon.-Thu. and Sun. 5:00 PM to 10:00 PM\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/67095/tribune-tavern-opens-for-brunch-a-sneak-peek",
"authors": [
"5475"
],
"categories": [
"bayareabites_109",
"bayareabites_1244",
"bayareabites_12093",
"bayareabites_1807",
"bayareabites_10"
],
"tags": [
"bayareabites_1368",
"bayareabites_12134",
"bayareabites_12133",
"bayareabites_14757",
"bayareabites_12132",
"bayareabites_11850"
],
"featImg": "bayareabites_67106",
"label": "bayareabites"
},
"bayareabites_64207": {
"type": "posts",
"id": "bayareabites_64207",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "64207",
"score": null,
"sort": [
1375204471000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1375204471,
"format": "aside",
"disqusTitle": "5 Bites: Un-pho-gettable Vietnamese Food in Oakland",
"title": "5 Bites: Un-pho-gettable Vietnamese Food in Oakland",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_66460\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Beef-Pho1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Beef-Pho1000a.jpg\" alt=\"Beef Pho from Binh Minh Quan\" width=\"1000\" height=\"561\" class=\"size-full wp-image-66460\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beef Pho from Binh Minh Quan.\u003c/figcaption>\u003c/figure>\n\u003cp>Oakland's Chinatown isn't just home to great Chinese food. You'll also find numerous Vietnamese restaurants in this diverse neighborhood and in the adjacent \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/05/24/a-taste-of-laos-in-east-oakland/\" target=\"_blank\">Southeast Asian enclave of East Oakland\u003c/a>. Whether you're craving \u003cem>phở \u003c/em>or \u003cem>bánh mì\u003c/em>, check out these five favorite Vietnamese restaurants that are beloved by Bay Area natives. And be sure to tell us which places are at the top of your list in the comments.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"66333,66334,66344,66336,66331,66388\" width=\"1000\"]\u003c/p>\n\u003cp>Located in the Clinton neighborhood of East Oakland, Bún Mam Sóc Trang has some of the tastiest Vietnamese food you'll find in the East Bay. While the exterior of the restaurant looks like a nondescript office building, the wonderful smells emanating from the kitchen will draw you in. If you arrive after 4pm, you'll have to take your food to go (like on my last visit) -- but that doesn't detract at all from its deliciousness. Their namesake fish soup, \u003cem>bún mam dóc trang\u003c/em>, is one of their most popular dishes and made with fish, shrimp, steamed pork belly, roast pork and noodles. If you've never tried this soup before, the friendly proprietor recommends that you sample it for the first time in their dining room. She'll happily bring you an alternate dish if you find the pungent nature of its fermented fish paste too overwhelming. The \u003cem>cơm tấm\u003c/em>, or broken rice plates, are accompanied with great sides such as egg cakes (quiche-like squares filled with translucent noodles) and fried shrimp cakes with a light, crispy crust. If you're in the mood for BBQ, try the grilled pork that's topped with scallions and crispy pork belly bits. Stir-fried lemongrass beef with mint and vermicelli is also a solid choice or the \u003cem>mi kho\u003c/em>, an egg noodle dish sauteed with ground pork, shrimp, BBQ pork and fried fish cakes.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/b%C3%BAn-mam-s%C3%B3c-trang-oakland-2\" target=\"_blank\">Bún Mam Sóc Trang\u003c/a>\u003c/strong>\u003cbr>\n1326 E 18th St. [\u003ca href=\"http://goo.gl/maps/lCuGK\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94606\u003cbr>\nPh: (510) 534-2828\u003cbr>\nHours: Tue-Sun 8am-6pm; From 4-6pm, Take-Out Only\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003cbr>\nCash only\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"66441,66432,66429,66442,66440,66439,66426,66425,66437,66435,66427,66433,66438,66431,66430\" width=\"1000\"]\u003c/p>\n\u003cp>It's worth making the trek to the industrial section of International Avenue for Banh Mi Ba Le's Vietnamese sandwiches. While it's their specialty -- you'll be greeted by a colorful poster-sized menu of their full selection behind the counter -- they also offer a ton of lunch plates, dim sum and other delectables that are pre-packed and ready to go. Their standard \u003cem>bánh mì thịt\u003c/em> has sliced ham, garlicky pate, jalapeños, pickled radish, carrots, lemongrass and cucumber packed into a warm, crusty French roll. You can't go wrong with their grilled pork with lemongrass, and there's several vegetarian options also. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/banh-mi-ba-le-oakland\" target=\"_blank\">Banh Mi Ba Le\u003c/a>\u003c/strong>\u003cbr>\n1909 International Blvd. [\u003ca href=\"http://goo.gl/maps/t2ZCL\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94606\u003cbr>\nPh: (510) 261-9800\u003cbr>\nHours: Tue-Sat 6:30am-4pm; Sun 7am-4pm\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"65437,65436,65441,65440,65439,65433,65431,65438,65435\"]\u003c/p>\n\u003cp>A homey spot with cozy cabana decor, Binh Minh Quan offers a wide array of Vietnamese dishes. You can choose from their more adventurous offerings like grilled wild boar or deer, goat fire pot or curried frog. Or you can take the DIY route and roll your own \u003cem>bánh hỏ\u003c/em> at the table. A server will bring you a bowl of hot water to steam the rice paper, and you can add grilled meat (there's also a shrimp and pork version) from the overflowing platter of accompaniments: peanuts, fried onions, green onions, lettuce, mint and basil leaves, cucumber, pickled carrots and bean sprouts. Mini summer rolls made with ground chicken, mushroom, carrots, taro, onions and garlic, rice paper, lettuce, mint leaves and fish sauce are a tasty starter. And for a traditional stomach-warming entree, you can go with a big bowl of beef pho.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/binh-minh-quan-oakland\" target=\"_blank\">Binh Minh Quan\u003c/a>\u003c/strong>\u003cbr>\n338 12th St. [\u003ca href=\"http://goo.gl/maps/4QFJY\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: (510) 893-8136\u003cbr>\nHours: Mon-Sun 10am-10pm\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"65668,65667,65660,65661,65669,65666,65665,65664,65662\" width=\"1000\"]\u003c/p>\n\u003cp>Right around the corner from Binh Minh Quan is Tay Ho, which has an equally delicious selection of classic Vietnamese fare. I'm partial to their delicately flavored tumeric-coconut crispy crepe that's stuffed with pork, poached shrimp, mung beans, green onions and bean sprouts. A heaping plate of lettuce and fresh herbs accompanies the dish as well as their housemade \u003cem>nước mắm\u003c/em>, a sweet, fish sauce-based dressing. The same dressing is used on their green papaya salad which is topped with poached shrimp, fresh herbs and garnished with roasted peanuts. I also recommend their Buddha crispy spring rolls filled with tofu, taro, shiitake mushrooms and carrots. And if you'd like an alternate version of beef pho, try their roasted chicken pho that's made with rice noodles and a chicken-based broth. It's also served with roasted chicken on the side so you can savor its crispy skin.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/tay-ho-restaurant-and-bar-oakland-2\" target=\"_blank\">Tay Ho\u003c/a>\u003c/strong>\u003cbr>\n344 12th St. [\u003ca href=\"http://goo.gl/maps/OJn9B\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 836-6388\u003cbr>\nHours: Tue-Sat 11am-9pm; Sun 11am-5pm\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"66370,66374,66375,66369,66380,66372,66373,66371,66368,66367,66366,66365\" width=\"1000\"]\u003c/p>\n\u003cp>This tiny, no-frills Vietnamese deli is usually packed with hungry customers, especially during the lunchtime rush. And there's no shortage of food to choose from: a hot buffet of curries, soups and stir-fries; spring rolls and dozens of other street snacks; there's even a small assortment of dim sum, too. If you're looking for some bargain eats in Chinatown, their \u003cem>bánh mì\u003c/em> sandwiches are a hard deal to beat. They're all priced under $4 each, including the \u003cem>thịt nguội\u003c/em> -- their classic pork/pate combo (and there's grilled pork or chicken versions, too.) And they have a wide selection of sweet (and visually stunning) pearl teas in their coolers, too. If you're in East Oakland, stop by their \u003ca href=\"http://www.camhuong.com/\" target=\"_blank\">International Blvd.\u003c/a> location. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.camhuong.com/\" target=\"_blank\">Cam Huong\u003c/a> \u003c/strong>\u003cbr>\n920 Webster St. [\u003ca href=\"http://goo.gl/maps/LHhu0\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 444-8800\u003cbr>\nHours: Mon-Sun 7am-7pm\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003cbr>\nCash only\u003c/p>\n\n",
"disqusIdentifier": "64207 http://blogs.kqed.org/bayareabites/?p=64207",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/07/30/5-bites-un-pho-gettable-vietnamese-food-in-oakland/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1118,
"hasGoogleForm": false,
"hasGallery": true,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 18
},
"modified": 1445041640,
"excerpt": "Craving tasty Southeast Asian fare? Check out these five Vietnamese restaurants in Oakland.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Craving tasty Southeast Asian fare? Check out these five Vietnamese restaurants in Oakland.",
"title": "5 Bites: Un-pho-gettable Vietnamese Food in Oakland | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "5 Bites: Un-pho-gettable Vietnamese Food in Oakland",
"datePublished": "2013-07-30T10:14:31-07:00",
"dateModified": "2015-10-16T17:27:20-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "5-bites-un-pho-gettable-vietnamese-food-in-oakland",
"status": "publish",
"path": "/bayareabites/64207/5-bites-un-pho-gettable-vietnamese-food-in-oakland",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_66460\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Beef-Pho1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Beef-Pho1000a.jpg\" alt=\"Beef Pho from Binh Minh Quan\" width=\"1000\" height=\"561\" class=\"size-full wp-image-66460\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beef Pho from Binh Minh Quan.\u003c/figcaption>\u003c/figure>\n\u003cp>Oakland's Chinatown isn't just home to great Chinese food. You'll also find numerous Vietnamese restaurants in this diverse neighborhood and in the adjacent \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/05/24/a-taste-of-laos-in-east-oakland/\" target=\"_blank\">Southeast Asian enclave of East Oakland\u003c/a>. Whether you're craving \u003cem>phở \u003c/em>or \u003cem>bánh mì\u003c/em>, check out these five favorite Vietnamese restaurants that are beloved by Bay Area natives. And be sure to tell us which places are at the top of your list in the comments.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "slideshow",
"link": "file",
"ids": "66333,66334,66344,66336,66331,66388",
"width": "1000",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Located in the Clinton neighborhood of East Oakland, Bún Mam Sóc Trang has some of the tastiest Vietnamese food you'll find in the East Bay. While the exterior of the restaurant looks like a nondescript office building, the wonderful smells emanating from the kitchen will draw you in. If you arrive after 4pm, you'll have to take your food to go (like on my last visit) -- but that doesn't detract at all from its deliciousness. Their namesake fish soup, \u003cem>bún mam dóc trang\u003c/em>, is one of their most popular dishes and made with fish, shrimp, steamed pork belly, roast pork and noodles. If you've never tried this soup before, the friendly proprietor recommends that you sample it for the first time in their dining room. She'll happily bring you an alternate dish if you find the pungent nature of its fermented fish paste too overwhelming. The \u003cem>cơm tấm\u003c/em>, or broken rice plates, are accompanied with great sides such as egg cakes (quiche-like squares filled with translucent noodles) and fried shrimp cakes with a light, crispy crust. If you're in the mood for BBQ, try the grilled pork that's topped with scallions and crispy pork belly bits. Stir-fried lemongrass beef with mint and vermicelli is also a solid choice or the \u003cem>mi kho\u003c/em>, an egg noodle dish sauteed with ground pork, shrimp, BBQ pork and fried fish cakes.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/b%C3%BAn-mam-s%C3%B3c-trang-oakland-2\" target=\"_blank\">Bún Mam Sóc Trang\u003c/a>\u003c/strong>\u003cbr>\n1326 E 18th St. [\u003ca href=\"http://goo.gl/maps/lCuGK\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94606\u003cbr>\nPh: (510) 534-2828\u003cbr>\nHours: Tue-Sun 8am-6pm; From 4-6pm, Take-Out Only\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003cbr>\nCash only\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "slideshow",
"link": "file",
"ids": "66441,66432,66429,66442,66440,66439,66426,66425,66437,66435,66427,66433,66438,66431,66430",
"width": "1000",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It's worth making the trek to the industrial section of International Avenue for Banh Mi Ba Le's Vietnamese sandwiches. While it's their specialty -- you'll be greeted by a colorful poster-sized menu of their full selection behind the counter -- they also offer a ton of lunch plates, dim sum and other delectables that are pre-packed and ready to go. Their standard \u003cem>bánh mì thịt\u003c/em> has sliced ham, garlicky pate, jalapeños, pickled radish, carrots, lemongrass and cucumber packed into a warm, crusty French roll. You can't go wrong with their grilled pork with lemongrass, and there's several vegetarian options also. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/banh-mi-ba-le-oakland\" target=\"_blank\">Banh Mi Ba Le\u003c/a>\u003c/strong>\u003cbr>\n1909 International Blvd. [\u003ca href=\"http://goo.gl/maps/t2ZCL\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94606\u003cbr>\nPh: (510) 261-9800\u003cbr>\nHours: Tue-Sat 6:30am-4pm; Sun 7am-4pm\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "slideshow",
"link": "file",
"ids": "65437,65436,65441,65440,65439,65433,65431,65438,65435",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A homey spot with cozy cabana decor, Binh Minh Quan offers a wide array of Vietnamese dishes. You can choose from their more adventurous offerings like grilled wild boar or deer, goat fire pot or curried frog. Or you can take the DIY route and roll your own \u003cem>bánh hỏ\u003c/em> at the table. A server will bring you a bowl of hot water to steam the rice paper, and you can add grilled meat (there's also a shrimp and pork version) from the overflowing platter of accompaniments: peanuts, fried onions, green onions, lettuce, mint and basil leaves, cucumber, pickled carrots and bean sprouts. Mini summer rolls made with ground chicken, mushroom, carrots, taro, onions and garlic, rice paper, lettuce, mint leaves and fish sauce are a tasty starter. And for a traditional stomach-warming entree, you can go with a big bowl of beef pho.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/binh-minh-quan-oakland\" target=\"_blank\">Binh Minh Quan\u003c/a>\u003c/strong>\u003cbr>\n338 12th St. [\u003ca href=\"http://goo.gl/maps/4QFJY\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: (510) 893-8136\u003cbr>\nHours: Mon-Sun 10am-10pm\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "slideshow",
"link": "file",
"ids": "65668,65667,65660,65661,65669,65666,65665,65664,65662",
"width": "1000",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Right around the corner from Binh Minh Quan is Tay Ho, which has an equally delicious selection of classic Vietnamese fare. I'm partial to their delicately flavored tumeric-coconut crispy crepe that's stuffed with pork, poached shrimp, mung beans, green onions and bean sprouts. A heaping plate of lettuce and fresh herbs accompanies the dish as well as their housemade \u003cem>nước mắm\u003c/em>, a sweet, fish sauce-based dressing. The same dressing is used on their green papaya salad which is topped with poached shrimp, fresh herbs and garnished with roasted peanuts. I also recommend their Buddha crispy spring rolls filled with tofu, taro, shiitake mushrooms and carrots. And if you'd like an alternate version of beef pho, try their roasted chicken pho that's made with rice noodles and a chicken-based broth. It's also served with roasted chicken on the side so you can savor its crispy skin.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/tay-ho-restaurant-and-bar-oakland-2\" target=\"_blank\">Tay Ho\u003c/a>\u003c/strong>\u003cbr>\n344 12th St. [\u003ca href=\"http://goo.gl/maps/OJn9B\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 836-6388\u003cbr>\nHours: Tue-Sat 11am-9pm; Sun 11am-5pm\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "slideshow",
"link": "file",
"ids": "66370,66374,66375,66369,66380,66372,66373,66371,66368,66367,66366,66365",
"width": "1000",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This tiny, no-frills Vietnamese deli is usually packed with hungry customers, especially during the lunchtime rush. And there's no shortage of food to choose from: a hot buffet of curries, soups and stir-fries; spring rolls and dozens of other street snacks; there's even a small assortment of dim sum, too. If you're looking for some bargain eats in Chinatown, their \u003cem>bánh mì\u003c/em> sandwiches are a hard deal to beat. They're all priced under $4 each, including the \u003cem>thịt nguội\u003c/em> -- their classic pork/pate combo (and there's grilled pork or chicken versions, too.) And they have a wide selection of sweet (and visually stunning) pearl teas in their coolers, too. If you're in East Oakland, stop by their \u003ca href=\"http://www.camhuong.com/\" target=\"_blank\">International Blvd.\u003c/a> location. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.camhuong.com/\" target=\"_blank\">Cam Huong\u003c/a> \u003c/strong>\u003cbr>\n920 Webster St. [\u003ca href=\"http://goo.gl/maps/LHhu0\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 444-8800\u003cbr>\nHours: Mon-Sun 7am-7pm\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003cbr>\nCash only\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/64207/5-bites-un-pho-gettable-vietnamese-food-in-oakland",
"authors": [
"2100"
],
"categories": [
"bayareabites_13036",
"bayareabites_2998",
"bayareabites_109",
"bayareabites_13746",
"bayareabites_1875",
"bayareabites_1807",
"bayareabites_10"
],
"tags": [
"bayareabites_10749",
"bayareabites_1269",
"bayareabites_14757",
"bayareabites_1278",
"bayareabites_68"
],
"featImg": "bayareabites_66457",
"label": "bayareabites"
},
"bayareabites_64206": {
"type": "posts",
"id": "bayareabites_64206",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "64206",
"score": null,
"sort": [
1374169981000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1374169981,
"format": "aside",
"disqusTitle": "5 Bites: Chow Down in Oakland's Chinatown",
"title": "5 Bites: Chow Down in Oakland's Chinatown",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_65835\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Shrimp-Won-Ton-Soup-22.jpg\">\u003cimg class=\"size-full wp-image-65835\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Shrimp-Won-Ton-Soup-22.jpg\" alt=\"Shrimp Wonton Soup at Best Taste Restaurant\" width=\"1000\" height=\"561\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shrimp Wonton Soup at Best Taste Restaurant.\u003c/figcaption>\u003c/figure>\n\u003cp>Navigating the crowded corridors of any metropolitan Chinatown can be daunting, and Oakland is no exception. It can be overwhelming to try and find the best places to eat, especially since the small, unassuming restaurants sandwiched between busy produce vendors are usually the real culinary gems of the neighborhood. I keep a running tally of places that remain perennial favorites of my friends who've grown up in the Bay Area, and here are five restaurants that consistently receive thumbs up from locals. And luckily, they're all within easy walking distance of each other near Webster, Franklin and Harrison Streets. What are some of your favorites places to eat in Chinatown? Let us know in the comments.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"65625,65623,65626,65624,65622,65621\" width=\"1000\"]\u003c/p>\n\u003cp>A region in northeastern China whose name translates to \"mountain\" and \"east,\" the cuisine from the coastal province of Shandong belongs to the exalted \"\u003ca href=\"http://en.wikipedia.org/wiki/Chinese_cuisine#Lu_.28Shandong.29_.EF.BC.88.E9.AD.AF.E8.8F.9C.EF.BC.89\" target=\"_blank\">Eight Culinary Traditions\u003c/a>\" of China. Two delicious eponymous dishes -- Shan Dong beef and Shan Dong dumplings with pork and vegetables -- are generously portioned platters large enough to feed four hungry diners. The wonton noodle soup has a richly flavored broth chock-full of vegetables, chicken, beef and shrimp. For an extra dollar, you can substitute in their plump, homemade noodles -- which I recommend if you're ordering their spicy sesame paste noodles.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://sd.222.to/index.php\" target=\"_blank\">Shan Dong\u003c/a>\u003c/strong>\u003cbr>\n328 10th St., Ste 101 [\u003ca href=\"http://goo.gl/K798s\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 839-2299\u003cbr>\nHours: Tue-Thu, Sun 10am-9:30pm; Fri-Sat 10am-10pm\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"64859,64858,64855,65617,64862,64861,65616,65612,65613\" width=\"1000\"]\u003c/p>\n\u003cp>In the mood for fast, cheap and tasty \u003ca href=\"http://en.wikipedia.org/wiki/Cantonese_cuisine\" target=\"_blank\">Cantonese food\u003c/a>? This is a great go-to place, especially if you have late-night cravings for Chinese-style BBQ, claypot dishes, stir-fried noodles and soups. Scan their chef's specials if you want an exotic helping of snake soup or spare ribs with frogs, or peruse the hundreds of items in their phone book-sized menu. You can't go wrong with their big bowl of pork-shrimp wonton soup noodle soup, roasted duck over peppery white rice, sizzling claypot chicken with flecks of roast pork, onions, garlic and ginger and sauteed tender greens.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/new-gold-medal-restaurant-oakland\" target=\"_blank\">New Gold Medal\u003c/a>\u003c/strong>\u003cbr>\n389 8th St. [\u003ca href=\"http://goo.gl/rYRfw\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 465-1940\u003cbr>\nHours: Mon, Wed 12-1pm; Mon 7pm-3am; Tue 12pm-3am; Wed 5pm-3am; Thu-Sat 7pm-4am; Sun 9-3am\u003cbr>\nPrice range: $ (Entrees $10 and under) \u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"64948,64954,64952,64953,65644,65638,65648,64955,65640\" width=\"1000\"]\u003c/p>\n\u003cp>Located in the Pacific Renaissance Plaza mall, Gum Kuo is short on ambience but serves up some of the tastiest congee you'll find in Chinatown. Their chicken and mushroom rice porridge has the creamy consistency of risotto, while the roasted BBQ pork with rice, steamed greens and fried egg is a solid choice for breakfast, lunch or dinner. If you're in the mood for a fried delight, try the crispy salt and pepper shrimp that has a bit of a spicy kick. Roast duck and bok choy with a side of rice are another classic combo.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/gum-kuo-restaurant-oakland\" target=\"_blank\">Gum Kuo\u003c/a>\u003c/strong>\u003cbr>\n388 9th St., Ste 182 [\u003ca href=\"http://goo.gl/52sRq\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 268-1288\u003cbr>\nHours: Mon-Thu, Sun 7:30am-10pm; Fri-Sat 7:30-12 am\u003cbr>\nPrice range: $ (Entrees $10 and under) \u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"65420,65418,65630,65633,65417,65426\" width=\"1000\"]\u003c/p>\n\u003cp>This spot lives up to its name and brings on the heat with its spicy Szechuan menu. Items are rated between 1-3 levels of spiciness (look for the cute cartoon chili peppers next to the dishes.) The \"Kiss of Fire\" orange chicken or beef gets a double pepper designation, while the \"Gangsta\" casserole \"Murder Style\" earns triple peppers on the spiciness scale. Two highlights on the menu are the eggplant in garlic sauce and Szechuan fish with beans and tofu. If you have an acquired taste for pungent flavors, try any of their \"stinky\" dishes. The Ma-Po tofu with ground pork will certainly clear your sinuses.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/spices-3-oakland\" target=\"_blank\">Spices 3\u003c/a>\u003c/strong>\u003cbr>\n369 12th St. [\u003ca href=\"http://goo.gl/vOTI2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: (510) 625-8889\u003cbr>\nHours: Mon-Fri 10:30am-11pm; Sat-Sun 11:30am-11pm\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003cbr>\nCash Only\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"65574,65573,65577,65572, 65578,65570, 65579,65575,65576,65571\" width=\"1000\"]\u003c/p>\n\u003cp>A tiny, no-frills restaurant that specializes in standard southern Chinese fare, you'll find its patrons hunkered down before bowls of noodle soups, clay pots and congee while Chinese soap operas blare in the background. Be sure to try their BBQ pork, roasted pork and duck with rice and fresh shrimp wontons in soup. Most items on the menu are a real bargain, so you and a friend can eat well for $20 or less. Other standouts include the black mushrooms with mustard greens and beef short ribs with garlic.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/best-taste-restaurant-oakland\" target=\"_blank\">Best Taste Restaurant\u003c/a>\u003c/strong>\u003cbr>\n814 Franklin St. [\u003ca href=\"http://goo.gl/RjhY6\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: (510) 444-4983\u003cbr>\nHours: 7 days a week, 7am-7pm\u003cbr>\nPrice range: $ (Entrees $10 and under) \u003c/p>\n\n",
"disqusIdentifier": "64206 http://blogs.kqed.org/bayareabites/?p=64206",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/07/18/5-bites-chow-down-in-oaklands-chinatown/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 862,
"hasGoogleForm": false,
"hasGallery": true,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 18
},
"modified": 1454375989,
"excerpt": "Overwhelmed by the offerings in Oakland's Chinatown? Check out these five local favorites. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Overwhelmed by the offerings in Oakland's Chinatown? Check out these five local favorites. ",
"title": "5 Bites: Chow Down in Oakland's Chinatown | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "5 Bites: Chow Down in Oakland's Chinatown",
"datePublished": "2013-07-18T10:53:01-07:00",
"dateModified": "2016-02-01T17:19:49-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "5-bites-chow-down-in-oaklands-chinatown",
"status": "publish",
"path": "/bayareabites/64206/5-bites-chow-down-in-oaklands-chinatown",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_65835\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Shrimp-Won-Ton-Soup-22.jpg\">\u003cimg class=\"size-full wp-image-65835\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Shrimp-Won-Ton-Soup-22.jpg\" alt=\"Shrimp Wonton Soup at Best Taste Restaurant\" width=\"1000\" height=\"561\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shrimp Wonton Soup at Best Taste Restaurant.\u003c/figcaption>\u003c/figure>\n\u003cp>Navigating the crowded corridors of any metropolitan Chinatown can be daunting, and Oakland is no exception. It can be overwhelming to try and find the best places to eat, especially since the small, unassuming restaurants sandwiched between busy produce vendors are usually the real culinary gems of the neighborhood. I keep a running tally of places that remain perennial favorites of my friends who've grown up in the Bay Area, and here are five restaurants that consistently receive thumbs up from locals. And luckily, they're all within easy walking distance of each other near Webster, Franklin and Harrison Streets. What are some of your favorites places to eat in Chinatown? Let us know in the comments.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "slideshow",
"link": "file",
"ids": "65625,65623,65626,65624,65622,65621",
"width": "1000",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A region in northeastern China whose name translates to \"mountain\" and \"east,\" the cuisine from the coastal province of Shandong belongs to the exalted \"\u003ca href=\"http://en.wikipedia.org/wiki/Chinese_cuisine#Lu_.28Shandong.29_.EF.BC.88.E9.AD.AF.E8.8F.9C.EF.BC.89\" target=\"_blank\">Eight Culinary Traditions\u003c/a>\" of China. Two delicious eponymous dishes -- Shan Dong beef and Shan Dong dumplings with pork and vegetables -- are generously portioned platters large enough to feed four hungry diners. The wonton noodle soup has a richly flavored broth chock-full of vegetables, chicken, beef and shrimp. For an extra dollar, you can substitute in their plump, homemade noodles -- which I recommend if you're ordering their spicy sesame paste noodles.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://sd.222.to/index.php\" target=\"_blank\">Shan Dong\u003c/a>\u003c/strong>\u003cbr>\n328 10th St., Ste 101 [\u003ca href=\"http://goo.gl/K798s\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 839-2299\u003cbr>\nHours: Tue-Thu, Sun 10am-9:30pm; Fri-Sat 10am-10pm\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "slideshow",
"link": "file",
"ids": "64859,64858,64855,65617,64862,64861,65616,65612,65613",
"width": "1000",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In the mood for fast, cheap and tasty \u003ca href=\"http://en.wikipedia.org/wiki/Cantonese_cuisine\" target=\"_blank\">Cantonese food\u003c/a>? This is a great go-to place, especially if you have late-night cravings for Chinese-style BBQ, claypot dishes, stir-fried noodles and soups. Scan their chef's specials if you want an exotic helping of snake soup or spare ribs with frogs, or peruse the hundreds of items in their phone book-sized menu. You can't go wrong with their big bowl of pork-shrimp wonton soup noodle soup, roasted duck over peppery white rice, sizzling claypot chicken with flecks of roast pork, onions, garlic and ginger and sauteed tender greens.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/new-gold-medal-restaurant-oakland\" target=\"_blank\">New Gold Medal\u003c/a>\u003c/strong>\u003cbr>\n389 8th St. [\u003ca href=\"http://goo.gl/rYRfw\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 465-1940\u003cbr>\nHours: Mon, Wed 12-1pm; Mon 7pm-3am; Tue 12pm-3am; Wed 5pm-3am; Thu-Sat 7pm-4am; Sun 9-3am\u003cbr>\nPrice range: $ (Entrees $10 and under) \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "slideshow",
"link": "file",
"ids": "64948,64954,64952,64953,65644,65638,65648,64955,65640",
"width": "1000",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Located in the Pacific Renaissance Plaza mall, Gum Kuo is short on ambience but serves up some of the tastiest congee you'll find in Chinatown. Their chicken and mushroom rice porridge has the creamy consistency of risotto, while the roasted BBQ pork with rice, steamed greens and fried egg is a solid choice for breakfast, lunch or dinner. If you're in the mood for a fried delight, try the crispy salt and pepper shrimp that has a bit of a spicy kick. Roast duck and bok choy with a side of rice are another classic combo.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/gum-kuo-restaurant-oakland\" target=\"_blank\">Gum Kuo\u003c/a>\u003c/strong>\u003cbr>\n388 9th St., Ste 182 [\u003ca href=\"http://goo.gl/52sRq\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 268-1288\u003cbr>\nHours: Mon-Thu, Sun 7:30am-10pm; Fri-Sat 7:30-12 am\u003cbr>\nPrice range: $ (Entrees $10 and under) \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "slideshow",
"link": "file",
"ids": "65420,65418,65630,65633,65417,65426",
"width": "1000",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This spot lives up to its name and brings on the heat with its spicy Szechuan menu. Items are rated between 1-3 levels of spiciness (look for the cute cartoon chili peppers next to the dishes.) The \"Kiss of Fire\" orange chicken or beef gets a double pepper designation, while the \"Gangsta\" casserole \"Murder Style\" earns triple peppers on the spiciness scale. Two highlights on the menu are the eggplant in garlic sauce and Szechuan fish with beans and tofu. If you have an acquired taste for pungent flavors, try any of their \"stinky\" dishes. The Ma-Po tofu with ground pork will certainly clear your sinuses.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/spices-3-oakland\" target=\"_blank\">Spices 3\u003c/a>\u003c/strong>\u003cbr>\n369 12th St. [\u003ca href=\"http://goo.gl/vOTI2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: (510) 625-8889\u003cbr>\nHours: Mon-Fri 10:30am-11pm; Sat-Sun 11:30am-11pm\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003cbr>\nCash Only\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "slideshow",
"link": "file",
"ids": "65574,65573,65577,65572, 65578,65570, 65579,65575,65576,65571",
"width": "1000",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A tiny, no-frills restaurant that specializes in standard southern Chinese fare, you'll find its patrons hunkered down before bowls of noodle soups, clay pots and congee while Chinese soap operas blare in the background. Be sure to try their BBQ pork, roasted pork and duck with rice and fresh shrimp wontons in soup. Most items on the menu are a real bargain, so you and a friend can eat well for $20 or less. Other standouts include the black mushrooms with mustard greens and beef short ribs with garlic.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/best-taste-restaurant-oakland\" target=\"_blank\">Best Taste Restaurant\u003c/a>\u003c/strong>\u003cbr>\n814 Franklin St. [\u003ca href=\"http://goo.gl/RjhY6\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: (510) 444-4983\u003cbr>\nHours: 7 days a week, 7am-7pm\u003cbr>\nPrice range: $ (Entrees $10 and under) \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/64206/5-bites-chow-down-in-oaklands-chinatown",
"authors": [
"2100"
],
"categories": [
"bayareabites_13036",
"bayareabites_2998",
"bayareabites_109",
"bayareabites_13746",
"bayareabites_1875",
"bayareabites_10851",
"bayareabites_1807",
"bayareabites_10"
],
"tags": [
"bayareabites_1269",
"bayareabites_475",
"bayareabites_2386",
"bayareabites_1784",
"bayareabites_11449",
"bayareabites_3529",
"bayareabites_14757",
"bayareabites_11157"
],
"featImg": "bayareabites_65828",
"label": "bayareabites"
},
"bayareabites_63594": {
"type": "posts",
"id": "bayareabites_63594",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "63594",
"score": null,
"sort": [
1372105542000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1372105542,
"format": "aside",
"disqusTitle": "A Tribute to Old-Fashioned American Comfort Food and Classic British Fare at Oakland's Tribune Tavern",
"title": "A Tribute to Old-Fashioned American Comfort Food and Classic British Fare at Oakland's Tribune Tavern",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/tribune-tavern.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/tribune-tavern.jpg\" alt=\"tribune tavern\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-63610\">\u003c/a>\u003c/p>\n\u003cp>Housed in the historical building with the distinctive clock tower that's an architectural homage to St Mark's Campanile in Venice, Italy, Tribune Tavern is a throwback to both old-fashioned American comfort food and classic British pub fare. It's been several months since their opening in April, and I'd been meaning to stop by the latest venture from co-owner Chris Pastena that now resides in the former stomping grounds of the Oakland Tribune. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/tribunetowersign.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/tribunetowersign.jpg\" alt=\"tribunetowersign\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-63612\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/tribunetaverninterior.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/tribunetaverninterior.jpg\" alt=\"tribunetaverninterior\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-63611\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/exteriortribune.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/exteriortribune.jpg\" alt=\"exterior tribune tavern\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-63606\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/bar.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/bar.jpg\" alt=\"bar\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-63604\">\u003c/a>\u003c/p>\n\u003cp>From the stylized menu that resembles an old broadsheet and a wall lined with letterpress blocks, Pastena (Chop Bar, \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/02/08/coastal-italian-fare-comes-to-jack-london-square-with-lungomare/\" target=\"_blank\">Lungomare\u003c/a>) and Temoor Noor (Grand Tavern) teamed up with building owner Tom Henderson to recreate some of Oakland's storied past and merge it with present-day Californian cuisine. The interior reflects this old-meets-new mindset, with a liberal use of dark woods, leather and vintage-inspired light fixtures.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/menu.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/menu.jpg\" alt=\"menu\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-63600\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/letters.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/letters.jpg\" alt=\"letterpress\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-63599\">\u003c/a>\u003c/p>\n\u003cp>Carnivores will swoon over the meat-laden menu from Chef Huw Thornton (formerly of SPQR). Our group of 6 assembled an array of small plates to share: potted rabbit that you spooned from a miniature French canning jar onto toast with cornichons and mustard ($8); savory grilled ox tongue, cauliflower puree, tarragon, capers, radish ($11); creamy chicken liver pate served on toast points ($7). \u003c/p>\n\u003cfigure id=\"attachment_63609\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/rabbit.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/rabbit.jpg\" alt=\"rabbit\" width=\"1000\" height=\"561\" class=\"size-full wp-image-63609\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">potted rabbit\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_63608\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/ox-tongue.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/ox-tongue.jpg\" alt=\"ox tongue\" width=\"1000\" height=\"561\" class=\"size-full wp-image-63608\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">grilled ox tongue\u003c/figcaption>\u003c/figure>\n\u003cp>But to balance out the beginning of our meal, we also sampled some vegetarian options: carrot-ginger soup with crème fraiche and chevril ($8); goat cheese on toast with roasted corn, grilled romano beans and marinated summer squash ($9); kale, roasted cauliflower, Brussels sprouts, pickled onions, walnuts and clothbound cheddar ($10). \u003c/p>\n\u003cfigure id=\"attachment_63605\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/carrot.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/carrot.jpg\" alt=\"carrot ginger soup\" width=\"1000\" height=\"561\" class=\"size-full wp-image-63605\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">carrot-ginger soup\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_63607\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/kale.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/kale.jpg\" alt=\"kale\" width=\"1000\" height=\"561\" class=\"size-full wp-image-63607\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">kale salad\u003c/figcaption>\u003c/figure>\n\u003cp>All were delightful dishes, and I recommend starting off with the ox tongue and potted rabbit if you're seeking a unique set of starters to kick off your dinner.\u003c/p>\n\u003cfigure id=\"attachment_63602\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/smoked-trout.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/smoked-trout.jpg\" alt=\"smoked trout\" width=\"1000\" height=\"561\" class=\"size-full wp-image-63602\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">smoked trout salad\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_63603\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/steak1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/steak1.jpg\" alt=\"steak\" width=\"1000\" height=\"561\" class=\"size-full wp-image-63603\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">roasted beef sirloin\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_63627\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/shepherds-pie1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/shepherds-pie1.jpg\" alt=\"shepherd's pie\" width=\"1000\" height=\"561\" class=\"size-full wp-image-63627\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">shepherd's pie\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_63598\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/lamb-sausage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/lamb-sausage.jpg\" alt=\"lamb sausage\" width=\"1000\" height=\"561\" class=\"size-full wp-image-63598\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">grilled lamb sausage\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_63597\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/broccolini.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/broccolini.jpg\" alt=\"broccolini\" width=\"1000\" height=\"561\" class=\"size-full wp-image-63597\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">broccolini\u003c/figcaption>\u003c/figure>\n\u003cp>Moving onto the entrees, we ordered smoked trout salad over frises, escarole, beets and dill dressing ($11); roasted beef sirloin with barley pilaf, almonds, horseradish creme ($19); shepherd's pie with lamb mince, braised beef, English peas, broiled Parmesan mash ($16); lamb sausage with spiced chickpeas and braised spinach seasoned with cumin and mint ($17); roasted broccolini ($6). With the exception of the lamb sausage being a tad too salty, all of the plates were executed perfectly -- though our rich feast left us with no room for dessert. While their sidewalk seating was filled up to capacity on this summery evening, I predict even more diners will seek out Tribune Tavern during the winter season when their cravings for savory, stick-to-your-ribs food strikes on chillier days. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://tribunetavern.com/\" target=\"_blank\">Tribune Tavern\u003c/a>\u003c/strong>\u003cbr>\n401 13th Street Oakland, CA [\u003ca href=\"http://goo.gl/maps/fMTGF\">map\u003c/a>]\u003cbr>\nPh: (510) 452-8742\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Tribune-Tavern/472203259470358?ref=ts&fref=ts\" target=\"_blank\">Tribune Tavern\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/TribuneTavern\" target=\"_blank\">@TribuneTavern\u003c/a>\u003c/p>\n\n",
"disqusIdentifier": "63594 http://blogs.kqed.org/bayareabites/?p=63594",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/06/24/a-tribute-to-old-fashioned-american-comfort-food-and-classic-british-fare-at-oaklands-tribune-tavern/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 465,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 16
},
"modified": 1383234961,
"excerpt": "Tribune Tavern is a throwback to both old-fashioned American comfort food and classic British pub fare in downtown Oakland. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Tribune Tavern is a throwback to both old-fashioned American comfort food and classic British pub fare in downtown Oakland. ",
"title": "A Tribute to Old-Fashioned American Comfort Food and Classic British Fare at Oakland's Tribune Tavern | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "A Tribute to Old-Fashioned American Comfort Food and Classic British Fare at Oakland's Tribune Tavern",
"datePublished": "2013-06-24T13:25:42-07:00",
"dateModified": "2013-10-31T08:56:01-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "a-tribute-to-old-fashioned-american-comfort-food-and-classic-british-fare-at-oaklands-tribune-tavern",
"status": "publish",
"path": "/bayareabites/63594/a-tribute-to-old-fashioned-american-comfort-food-and-classic-british-fare-at-oaklands-tribune-tavern",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/tribune-tavern.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/tribune-tavern.jpg\" alt=\"tribune tavern\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-63610\">\u003c/a>\u003c/p>\n\u003cp>Housed in the historical building with the distinctive clock tower that's an architectural homage to St Mark's Campanile in Venice, Italy, Tribune Tavern is a throwback to both old-fashioned American comfort food and classic British pub fare. It's been several months since their opening in April, and I'd been meaning to stop by the latest venture from co-owner Chris Pastena that now resides in the former stomping grounds of the Oakland Tribune. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/tribunetowersign.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/tribunetowersign.jpg\" alt=\"tribunetowersign\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-63612\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/tribunetaverninterior.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/tribunetaverninterior.jpg\" alt=\"tribunetaverninterior\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-63611\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/exteriortribune.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/exteriortribune.jpg\" alt=\"exterior tribune tavern\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-63606\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/bar.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/bar.jpg\" alt=\"bar\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-63604\">\u003c/a>\u003c/p>\n\u003cp>From the stylized menu that resembles an old broadsheet and a wall lined with letterpress blocks, Pastena (Chop Bar, \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/02/08/coastal-italian-fare-comes-to-jack-london-square-with-lungomare/\" target=\"_blank\">Lungomare\u003c/a>) and Temoor Noor (Grand Tavern) teamed up with building owner Tom Henderson to recreate some of Oakland's storied past and merge it with present-day Californian cuisine. The interior reflects this old-meets-new mindset, with a liberal use of dark woods, leather and vintage-inspired light fixtures.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/menu.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/menu.jpg\" alt=\"menu\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-63600\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/letters.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/letters.jpg\" alt=\"letterpress\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-63599\">\u003c/a>\u003c/p>\n\u003cp>Carnivores will swoon over the meat-laden menu from Chef Huw Thornton (formerly of SPQR). Our group of 6 assembled an array of small plates to share: potted rabbit that you spooned from a miniature French canning jar onto toast with cornichons and mustard ($8); savory grilled ox tongue, cauliflower puree, tarragon, capers, radish ($11); creamy chicken liver pate served on toast points ($7). \u003c/p>\n\u003cfigure id=\"attachment_63609\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/rabbit.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/rabbit.jpg\" alt=\"rabbit\" width=\"1000\" height=\"561\" class=\"size-full wp-image-63609\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">potted rabbit\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_63608\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/ox-tongue.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/ox-tongue.jpg\" alt=\"ox tongue\" width=\"1000\" height=\"561\" class=\"size-full wp-image-63608\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">grilled ox tongue\u003c/figcaption>\u003c/figure>\n\u003cp>But to balance out the beginning of our meal, we also sampled some vegetarian options: carrot-ginger soup with crème fraiche and chevril ($8); goat cheese on toast with roasted corn, grilled romano beans and marinated summer squash ($9); kale, roasted cauliflower, Brussels sprouts, pickled onions, walnuts and clothbound cheddar ($10). \u003c/p>\n\u003cfigure id=\"attachment_63605\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/carrot.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/carrot.jpg\" alt=\"carrot ginger soup\" width=\"1000\" height=\"561\" class=\"size-full wp-image-63605\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">carrot-ginger soup\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_63607\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/kale.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/kale.jpg\" alt=\"kale\" width=\"1000\" height=\"561\" class=\"size-full wp-image-63607\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">kale salad\u003c/figcaption>\u003c/figure>\n\u003cp>All were delightful dishes, and I recommend starting off with the ox tongue and potted rabbit if you're seeking a unique set of starters to kick off your dinner.\u003c/p>\n\u003cfigure id=\"attachment_63602\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/smoked-trout.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/smoked-trout.jpg\" alt=\"smoked trout\" width=\"1000\" height=\"561\" class=\"size-full wp-image-63602\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">smoked trout salad\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_63603\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/steak1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/steak1.jpg\" alt=\"steak\" width=\"1000\" height=\"561\" class=\"size-full wp-image-63603\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">roasted beef sirloin\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_63627\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/shepherds-pie1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/shepherds-pie1.jpg\" alt=\"shepherd's pie\" width=\"1000\" height=\"561\" class=\"size-full wp-image-63627\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">shepherd's pie\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_63598\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/lamb-sausage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/lamb-sausage.jpg\" alt=\"lamb sausage\" width=\"1000\" height=\"561\" class=\"size-full wp-image-63598\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">grilled lamb sausage\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_63597\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/broccolini.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/broccolini.jpg\" alt=\"broccolini\" width=\"1000\" height=\"561\" class=\"size-full wp-image-63597\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">broccolini\u003c/figcaption>\u003c/figure>\n\u003cp>Moving onto the entrees, we ordered smoked trout salad over frises, escarole, beets and dill dressing ($11); roasted beef sirloin with barley pilaf, almonds, horseradish creme ($19); shepherd's pie with lamb mince, braised beef, English peas, broiled Parmesan mash ($16); lamb sausage with spiced chickpeas and braised spinach seasoned with cumin and mint ($17); roasted broccolini ($6). With the exception of the lamb sausage being a tad too salty, all of the plates were executed perfectly -- though our rich feast left us with no room for dessert. While their sidewalk seating was filled up to capacity on this summery evening, I predict even more diners will seek out Tribune Tavern during the winter season when their cravings for savory, stick-to-your-ribs food strikes on chillier days. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://tribunetavern.com/\" target=\"_blank\">Tribune Tavern\u003c/a>\u003c/strong>\u003cbr>\n401 13th Street Oakland, CA [\u003ca href=\"http://goo.gl/maps/fMTGF\">map\u003c/a>]\u003cbr>\nPh: (510) 452-8742\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Tribune-Tavern/472203259470358?ref=ts&fref=ts\" target=\"_blank\">Tribune Tavern\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/TribuneTavern\" target=\"_blank\">@TribuneTavern\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/63594/a-tribute-to-old-fashioned-american-comfort-food-and-classic-british-fare-at-oaklands-tribune-tavern",
"authors": [
"2100"
],
"categories": [
"bayareabites_109",
"bayareabites_752",
"bayareabites_10851",
"bayareabites_1807",
"bayareabites_10"
],
"tags": [
"bayareabites_11115",
"bayareabites_14757",
"bayareabites_11851",
"bayareabites_11850"
],
"featImg": "bayareabites_64014",
"label": "bayareabites"
},
"bayareabites_62285": {
"type": "posts",
"id": "bayareabites_62285",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "62285",
"score": null,
"sort": [
1369415372000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1369415372,
"format": "aside",
"disqusTitle": "Burger Bonanza in the East Bay",
"title": "Burger Bonanza in the East Bay",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/moxyburger2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/moxyburger2.jpg\" alt=\"Moxy burger\" width=\"1000\" height=\"561\" class=\"aligncenter size-full wp-image-62532\">\u003c/a>\u003c/p>\n\u003cp>These days, it seems like there's a new burger joint firing up a grill in the Bay Area every month. While there's three restaurants I consider my personal favorites -- \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/10/31/check-please-bay-area-reviews-roti-indian-bistro-chop-bar-park-tavern/\" target=\"_blank\">Chop Bar\u003c/a>'s at the top of my list, followed by \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/04/15/true-burger/\">Trueburger\u003c/a> and \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/05/29/actual-cafes-sal-bednarz-kickstarts-a-new-venture-victory-burger/\" target=\"_blank\">Victory Burger\u003c/a> -- I recently checked out some of the latest arrivals to see if there were any promising new additions to the East Bay burger scene.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/moxysign.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/moxysign.jpg\" alt=\"Moxy sign\" width=\"1000\" height=\"561\" class=\"aligncenter size-full wp-image-62531\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://moxybeergarden.com/\" target=\"_blank\">Moxy Beer Garden\u003c/a>\u003c/strong>\u003cbr>\n3136 Sacramento Street, Berkeley, CA [\u003ca href=\"http://goo.gl/maps/qpB3l\" target=\"_blank\">map\u003c/a>]\u003cbr>\n\u003cstrong>Phone:\u003c/strong> 510.547.6699\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/pages/Moxy/347734152001996\" target=\"_blank\">Moxy\u003c/a>\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Kitchen: 11:30am - 9:30pm; Bar: 11:30am - 11:30pm; Closed Mondays\u003c/p>\n\u003cp>Open since late April, Berkeley's Moxy Beer Garden has transformed the old Casa Vino wine bar into a spacious venue with plenty of seating for groups in their covered outdoor patio or near the main bar. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/moxypatio.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/moxypatio.jpg\" alt=\"Moxy patio\" width=\"1000\" height=\"561\" class=\"aligncenter size-full wp-image-62530\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/moxybar.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/moxybar.jpg\" alt=\"Moxy bar\" width=\"1000\" height=\"561\" class=\"aligncenter size-full wp-image-62535\">\u003c/a>\u003c/p>\n\u003cp>They offer a wide selection of beers on tap from Drake's, Black Diamond, Thirsty Bear, 21st Amendment and several other local breweries.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/moxybeer.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/moxybeer.jpg\" alt=\"Moxy beer\" width=\"1000\" height=\"561\" class=\"aligncenter size-full wp-image-62526\">\u003c/a>\u003c/p>\n\u003cp>All of their beef is sourced from \u003ca href=\"http://www.pacificpastures.com/\" target=\"_blank\">Pacific Pastures Farm\u003c/a> in Hydesville, CA, and bears the requisite imprimatur of quality meat: free-range, 100% grass-fed, hormone and antibiotic-free. Burgers are cooked medium rare unless you ask otherwise (and it's a nice touch when this is the default method of preparation.) \"The Burger\" ($9) comes with butter lettuce, ketchup, pickles and red onion on a soft bun with your choice of cheese -- I opted for Tillamook cheddar -- and it was excellent. Free from any extraneous garnishes and toppings, it was just a simple, juicy burger. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/moxyburger.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/moxyburger.jpg\" alt=\"Moxy burger\" width=\"1000\" height=\"561\" class=\"aligncenter size-full wp-image-62527\">\u003c/a>\u003c/p>\n\u003cp>A small order of house-cut garlic fries ($3.50) is plenty for two people and comes with a side of chipotle aioli; these were perfectly crispy and garlicky. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/moxygarlicfries.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/moxygarlicfries.jpg\" alt=\"Moxy garlic fries\" width=\"1000\" height=\"561\" class=\"aligncenter size-full wp-image-62528\">\u003c/a>\u003c/p>\n\u003cp>Their Moroccan lamb burger ($10) with pickled red onion & feta mustard aioli was a wonderful combination of savory flavors (and the server assured us the lamb came from sustainable source as well, although I don't recall seeing it listed on the menu.)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/moxylambburger.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/moxylambburger.jpg\" alt=\"Moxy lamb burger\" width=\"1000\" height=\"561\" class=\"aligncenter size-full wp-image-62529\">\u003c/a>\u003c/p>\n\u003cp>With great service, an appealing menu and equipped with their own private parking lot, I predict this will be a popular spot when summertime rolls around.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://thebureau510.com/\" target=\"_blank\">The Bureau 510\u003c/a>\u003c/strong>\u003cbr>\n5800 Hollis Street #150, Emeryville, CA [\u003ca href=\"http://goo.gl/maps/Ncsvn\" target=\"_blank\">map\u003c/a>]\u003cbr>\n\u003cstrong>Phone:\u003c/strong> 510.595.1000\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/theBureau510\" target=\"_blank\">TheBureau510\u003c/a>\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Mon - Fri 11am–2:30pm; 4:30pm–10:00pm; Sat 11am–10pm; Sun 11am–3pm\u003c/p>\n\u003cp>From the same owner of the sleek \u003ca href=\"http://summersummerthai.com/\" target=\"_blank\">Summer Summer Thai\u003c/a> restaurant located right across Hollis Street in Emeryville, The Bureau 510 began serving its Niman Ranch beef burgers last December. With the menu designed by chef \u003ca href=\"http://sf.eater.com/archives/2012/12/17/four_seasons_chef_does_burgers_at_the_bureau_510.php\" target=\"_blank\">Edward Higgins of Quattro at the Four Seasons\u003c/a>, its eclectic dishes reflect a fusion of classic Americana and Asian flavors. There's the Louisiana-inspired catfish fillet, \"The Bayou,\" ($9) with creole remoulade; the \"Chips n' Salsa,\" ($9.50) with jalapeño, tortilla chips, roasted tomato salsa, cilantro, butter lettuce and nacho cheese on Acme sesame bun; and the \"Tempura\" ($9.50), a fried rock shrimp patty seasoned with wasabi mayo, seaweed slaw and a 'bun' crafted out of pressed fried rice -- just to name a few of their offerings.\u003c/p>\n\u003cp>Their creamy Caesar salad ($7) is topped with marinated anchovies and tossed with a liberal helping of homemade croutons (I'm taking an educated guess here and believe they were made with toasted bits of Acme's herb slab).\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/bureau3.jpg\">\u003cimg class=\"alignnone size-full wp-image-62386\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/bureau3.jpg\" alt=\"Caesar Salad\" width=\"1000\" height=\"561\">\u003c/a>\u003c/p>\n\u003cp>The \"Nostalgia\" burger ($7.50) is a throwback to the basic burgers of drive-in diner days. Dressed with fresh butter lettuce, tomato, grilled onion and American cheese on an Acme bun, the Nostalgia burgers arrived with a side of housemade dill pickles and a piquant apple-poppy coleslaw. Overall the burgers were good, although there was more a bit more bun than burger; it took me a few bites before I reached the meat itself.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/bureau4.jpg\">\u003cimg class=\"alignnone size-full wp-image-62387\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/bureau4.jpg\" alt=\"Nostalgia\" width=\"1000\" height=\"561\">\u003c/a>\u003c/p>\n\u003cp>For another $2 you can add a crispy bucket of fries to your order; it's a generous helping that can easily accomodate 2-3 people and comes with a side of Sriracha mayonnaise. Or you can spring for the more decadent Parmesan fries for $3.50.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/bureau5.jpg\">\u003cimg class=\"alignnone size-full wp-image-62388\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/bureau5.jpg\" alt=\"Fries\" width=\"1000\" height=\"561\">\u003c/a>\u003c/p>\n\u003cp>With its spacious, modern interior and an outdoor patio for dining in warm weather, it's a fine spot for casual eats in Emeryville.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/bureau1.jpg\">\u003cimg class=\"alignnone size-full wp-image-62384\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/bureau1.jpg\" alt=\"Bureau 510 interior\" width=\"1000\" height=\"561\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/bureau2.jpg\">\u003cimg class=\"alignnone size-full wp-image-62385\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/bureau2.jpg\" alt=\"Bureau 510 interio\" width=\"1000\" height=\"561\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003cbr>\n\u003ca href=\"http://grazzyburgers.com/\" target=\"_blank\">Grazzy Burgers\u003c/a>\u003c/strong>\u003cbr>\n747 San Pablo Avenue, Albany, CA [\u003ca href=\"http://goo.gl/maps/wTJCE\" target=\"_blank\">map\u003c/a>]\u003cbr>\n\u003cstrong>Phone:\u003c/strong> 510.526.2999\u003cbr>\n\u003cstrong>Facebook\u003c/strong>: \u003ca href=\"https://www.facebook.com/GrazzyBurgers\" target=\"_blank\">GrazzyBurgers\u003c/a>\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Mon - Thurs & Sun: 11am - 10pm; Fri & Sat: 11am - 11pm\u003c/p>\n\u003cp>Grazzy Burgers debuted this past March and prides itself on using ingredients from Bay Area farms, including \"100% grass-fed, corn-free diet, locally-sourced and pasture-raised beef\" for their burgers. (You can also order bison, lamb, chicken and salmon as non-red meat options.) So while I was impressed by their earnest mission statement, the food wasn't nearly as stellar as their intentions. The \"Grazzy Classic\" ($7.50) made with a 100% grass-fed beef patty, butter leaf lettuce, tomatoes, red onions, housemade pickles and aioli on an Acme bun was a tad dry -- even with the addition of Swiss cheese -- and not as flavorful as I'd hoped.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/albanyburger2.jpg\">\u003cimg class=\"alignnone size-full wp-image-62287\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/albanyburger2.jpg\" alt=\"Grazzy Classic Burger\" width=\"1000\" height=\"561\">\u003c/a>\u003c/p>\n\u003cp>The Chicken Katsu Japanese-style breaded chicken breast sandwich ($8.75) was overwhelmed by its Asian slaw, roasted tomato and red onion toppings, although the chicken itself and the Thai basil aioli dressing were delicious.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/albanyburger3.jpg\">\u003cimg class=\"alignnone size-full wp-image-62288\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/albanyburger3.jpg\" alt=\"Chicken Katsu Burger\" width=\"1000\" height=\"561\">\u003c/a>\u003c/p>\n\u003cp>The hand-cut fries ($3.50, and you can top them with garlic, herbs or parmesan for an additional charge) were tasty, but the server brought them to me well after the burgers arrived. Unfortunately, service was somewhat uneven throughout the night, but hopefully they've smoothed out the glitches with their waitstaff since my visit in early April.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/albanyburger4.jpg\">\u003cimg class=\"alignnone size-full wp-image-62289\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/albanyburger4.jpg\" alt=\"Hand-cut fries\" width=\"1000\" height=\"561\">\u003c/a>\u003c/p>\n\u003cp>Grazzy Burgers is still a notch above your average bar fare and is adjacent to the \u003ca href=\"http://www.albanytaproom.com/\" target=\"_blank\">Albany Tap Room\u003c/a>, which has a diverse selection of beers on tap and for sale. You can order your food directly from one of the bar's servers while enjoying a Belgian blonde ale.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/albanyburger1.jpg\">\u003cimg class=\"alignnone size-full wp-image-62286\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/albanyburger1.jpg\" alt=\"The beer selection at Albany Tap Room\" width=\"1000\" height=\"561\">\u003c/a>\u003c/p>\n\n",
"disqusIdentifier": "62285 http://blogs.kqed.org/bayareabites/?p=62285",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/05/24/burger-bonanza-in-the-east-bay/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 988,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 38
},
"modified": 1412095328,
"excerpt": "Moxy Burger, The Bureau 510 and Grazzy Burgers are several of the latest arrivals to the East Bay burger scene.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Moxy Burger, The Bureau 510 and Grazzy Burgers are several of the latest arrivals to the East Bay burger scene.",
"title": "Burger Bonanza in the East Bay | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Burger Bonanza in the East Bay",
"datePublished": "2013-05-24T10:09:32-07:00",
"dateModified": "2014-09-30T09:42:08-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "burger-bonanza-in-the-east-bay",
"status": "publish",
"path": "/bayareabites/62285/burger-bonanza-in-the-east-bay",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/moxyburger2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/moxyburger2.jpg\" alt=\"Moxy burger\" width=\"1000\" height=\"561\" class=\"aligncenter size-full wp-image-62532\">\u003c/a>\u003c/p>\n\u003cp>These days, it seems like there's a new burger joint firing up a grill in the Bay Area every month. While there's three restaurants I consider my personal favorites -- \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/10/31/check-please-bay-area-reviews-roti-indian-bistro-chop-bar-park-tavern/\" target=\"_blank\">Chop Bar\u003c/a>'s at the top of my list, followed by \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/04/15/true-burger/\">Trueburger\u003c/a> and \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/05/29/actual-cafes-sal-bednarz-kickstarts-a-new-venture-victory-burger/\" target=\"_blank\">Victory Burger\u003c/a> -- I recently checked out some of the latest arrivals to see if there were any promising new additions to the East Bay burger scene.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/moxysign.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/moxysign.jpg\" alt=\"Moxy sign\" width=\"1000\" height=\"561\" class=\"aligncenter size-full wp-image-62531\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://moxybeergarden.com/\" target=\"_blank\">Moxy Beer Garden\u003c/a>\u003c/strong>\u003cbr>\n3136 Sacramento Street, Berkeley, CA [\u003ca href=\"http://goo.gl/maps/qpB3l\" target=\"_blank\">map\u003c/a>]\u003cbr>\n\u003cstrong>Phone:\u003c/strong> 510.547.6699\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/pages/Moxy/347734152001996\" target=\"_blank\">Moxy\u003c/a>\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Kitchen: 11:30am - 9:30pm; Bar: 11:30am - 11:30pm; Closed Mondays\u003c/p>\n\u003cp>Open since late April, Berkeley's Moxy Beer Garden has transformed the old Casa Vino wine bar into a spacious venue with plenty of seating for groups in their covered outdoor patio or near the main bar. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/moxypatio.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/moxypatio.jpg\" alt=\"Moxy patio\" width=\"1000\" height=\"561\" class=\"aligncenter size-full wp-image-62530\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/moxybar.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/moxybar.jpg\" alt=\"Moxy bar\" width=\"1000\" height=\"561\" class=\"aligncenter size-full wp-image-62535\">\u003c/a>\u003c/p>\n\u003cp>They offer a wide selection of beers on tap from Drake's, Black Diamond, Thirsty Bear, 21st Amendment and several other local breweries.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/moxybeer.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/moxybeer.jpg\" alt=\"Moxy beer\" width=\"1000\" height=\"561\" class=\"aligncenter size-full wp-image-62526\">\u003c/a>\u003c/p>\n\u003cp>All of their beef is sourced from \u003ca href=\"http://www.pacificpastures.com/\" target=\"_blank\">Pacific Pastures Farm\u003c/a> in Hydesville, CA, and bears the requisite imprimatur of quality meat: free-range, 100% grass-fed, hormone and antibiotic-free. Burgers are cooked medium rare unless you ask otherwise (and it's a nice touch when this is the default method of preparation.) \"The Burger\" ($9) comes with butter lettuce, ketchup, pickles and red onion on a soft bun with your choice of cheese -- I opted for Tillamook cheddar -- and it was excellent. Free from any extraneous garnishes and toppings, it was just a simple, juicy burger. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/moxyburger.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/moxyburger.jpg\" alt=\"Moxy burger\" width=\"1000\" height=\"561\" class=\"aligncenter size-full wp-image-62527\">\u003c/a>\u003c/p>\n\u003cp>A small order of house-cut garlic fries ($3.50) is plenty for two people and comes with a side of chipotle aioli; these were perfectly crispy and garlicky. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/moxygarlicfries.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/moxygarlicfries.jpg\" alt=\"Moxy garlic fries\" width=\"1000\" height=\"561\" class=\"aligncenter size-full wp-image-62528\">\u003c/a>\u003c/p>\n\u003cp>Their Moroccan lamb burger ($10) with pickled red onion & feta mustard aioli was a wonderful combination of savory flavors (and the server assured us the lamb came from sustainable source as well, although I don't recall seeing it listed on the menu.)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/moxylambburger.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/moxylambburger.jpg\" alt=\"Moxy lamb burger\" width=\"1000\" height=\"561\" class=\"aligncenter size-full wp-image-62529\">\u003c/a>\u003c/p>\n\u003cp>With great service, an appealing menu and equipped with their own private parking lot, I predict this will be a popular spot when summertime rolls around.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://thebureau510.com/\" target=\"_blank\">The Bureau 510\u003c/a>\u003c/strong>\u003cbr>\n5800 Hollis Street #150, Emeryville, CA [\u003ca href=\"http://goo.gl/maps/Ncsvn\" target=\"_blank\">map\u003c/a>]\u003cbr>\n\u003cstrong>Phone:\u003c/strong> 510.595.1000\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/theBureau510\" target=\"_blank\">TheBureau510\u003c/a>\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Mon - Fri 11am–2:30pm; 4:30pm–10:00pm; Sat 11am–10pm; Sun 11am–3pm\u003c/p>\n\u003cp>From the same owner of the sleek \u003ca href=\"http://summersummerthai.com/\" target=\"_blank\">Summer Summer Thai\u003c/a> restaurant located right across Hollis Street in Emeryville, The Bureau 510 began serving its Niman Ranch beef burgers last December. With the menu designed by chef \u003ca href=\"http://sf.eater.com/archives/2012/12/17/four_seasons_chef_does_burgers_at_the_bureau_510.php\" target=\"_blank\">Edward Higgins of Quattro at the Four Seasons\u003c/a>, its eclectic dishes reflect a fusion of classic Americana and Asian flavors. There's the Louisiana-inspired catfish fillet, \"The Bayou,\" ($9) with creole remoulade; the \"Chips n' Salsa,\" ($9.50) with jalapeño, tortilla chips, roasted tomato salsa, cilantro, butter lettuce and nacho cheese on Acme sesame bun; and the \"Tempura\" ($9.50), a fried rock shrimp patty seasoned with wasabi mayo, seaweed slaw and a 'bun' crafted out of pressed fried rice -- just to name a few of their offerings.\u003c/p>\n\u003cp>Their creamy Caesar salad ($7) is topped with marinated anchovies and tossed with a liberal helping of homemade croutons (I'm taking an educated guess here and believe they were made with toasted bits of Acme's herb slab).\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/bureau3.jpg\">\u003cimg class=\"alignnone size-full wp-image-62386\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/bureau3.jpg\" alt=\"Caesar Salad\" width=\"1000\" height=\"561\">\u003c/a>\u003c/p>\n\u003cp>The \"Nostalgia\" burger ($7.50) is a throwback to the basic burgers of drive-in diner days. Dressed with fresh butter lettuce, tomato, grilled onion and American cheese on an Acme bun, the Nostalgia burgers arrived with a side of housemade dill pickles and a piquant apple-poppy coleslaw. Overall the burgers were good, although there was more a bit more bun than burger; it took me a few bites before I reached the meat itself.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/bureau4.jpg\">\u003cimg class=\"alignnone size-full wp-image-62387\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/bureau4.jpg\" alt=\"Nostalgia\" width=\"1000\" height=\"561\">\u003c/a>\u003c/p>\n\u003cp>For another $2 you can add a crispy bucket of fries to your order; it's a generous helping that can easily accomodate 2-3 people and comes with a side of Sriracha mayonnaise. Or you can spring for the more decadent Parmesan fries for $3.50.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/bureau5.jpg\">\u003cimg class=\"alignnone size-full wp-image-62388\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/bureau5.jpg\" alt=\"Fries\" width=\"1000\" height=\"561\">\u003c/a>\u003c/p>\n\u003cp>With its spacious, modern interior and an outdoor patio for dining in warm weather, it's a fine spot for casual eats in Emeryville.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/bureau1.jpg\">\u003cimg class=\"alignnone size-full wp-image-62384\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/bureau1.jpg\" alt=\"Bureau 510 interior\" width=\"1000\" height=\"561\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/bureau2.jpg\">\u003cimg class=\"alignnone size-full wp-image-62385\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/bureau2.jpg\" alt=\"Bureau 510 interio\" width=\"1000\" height=\"561\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003cbr>\n\u003ca href=\"http://grazzyburgers.com/\" target=\"_blank\">Grazzy Burgers\u003c/a>\u003c/strong>\u003cbr>\n747 San Pablo Avenue, Albany, CA [\u003ca href=\"http://goo.gl/maps/wTJCE\" target=\"_blank\">map\u003c/a>]\u003cbr>\n\u003cstrong>Phone:\u003c/strong> 510.526.2999\u003cbr>\n\u003cstrong>Facebook\u003c/strong>: \u003ca href=\"https://www.facebook.com/GrazzyBurgers\" target=\"_blank\">GrazzyBurgers\u003c/a>\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Mon - Thurs & Sun: 11am - 10pm; Fri & Sat: 11am - 11pm\u003c/p>\n\u003cp>Grazzy Burgers debuted this past March and prides itself on using ingredients from Bay Area farms, including \"100% grass-fed, corn-free diet, locally-sourced and pasture-raised beef\" for their burgers. (You can also order bison, lamb, chicken and salmon as non-red meat options.) So while I was impressed by their earnest mission statement, the food wasn't nearly as stellar as their intentions. The \"Grazzy Classic\" ($7.50) made with a 100% grass-fed beef patty, butter leaf lettuce, tomatoes, red onions, housemade pickles and aioli on an Acme bun was a tad dry -- even with the addition of Swiss cheese -- and not as flavorful as I'd hoped.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/albanyburger2.jpg\">\u003cimg class=\"alignnone size-full wp-image-62287\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/albanyburger2.jpg\" alt=\"Grazzy Classic Burger\" width=\"1000\" height=\"561\">\u003c/a>\u003c/p>\n\u003cp>The Chicken Katsu Japanese-style breaded chicken breast sandwich ($8.75) was overwhelmed by its Asian slaw, roasted tomato and red onion toppings, although the chicken itself and the Thai basil aioli dressing were delicious.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/albanyburger3.jpg\">\u003cimg class=\"alignnone size-full wp-image-62288\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/albanyburger3.jpg\" alt=\"Chicken Katsu Burger\" width=\"1000\" height=\"561\">\u003c/a>\u003c/p>\n\u003cp>The hand-cut fries ($3.50, and you can top them with garlic, herbs or parmesan for an additional charge) were tasty, but the server brought them to me well after the burgers arrived. Unfortunately, service was somewhat uneven throughout the night, but hopefully they've smoothed out the glitches with their waitstaff since my visit in early April.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/albanyburger4.jpg\">\u003cimg class=\"alignnone size-full wp-image-62289\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/albanyburger4.jpg\" alt=\"Hand-cut fries\" width=\"1000\" height=\"561\">\u003c/a>\u003c/p>\n\u003cp>Grazzy Burgers is still a notch above your average bar fare and is adjacent to the \u003ca href=\"http://www.albanytaproom.com/\" target=\"_blank\">Albany Tap Room\u003c/a>, which has a diverse selection of beers on tap and for sale. You can order your food directly from one of the bar's servers while enjoying a Belgian blonde ale.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/albanyburger1.jpg\">\u003cimg class=\"alignnone size-full wp-image-62286\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/albanyburger1.jpg\" alt=\"The beer selection at Albany Tap Room\" width=\"1000\" height=\"561\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/62285/burger-bonanza-in-the-east-bay",
"authors": [
"2100"
],
"categories": [
"bayareabites_109",
"bayareabites_752",
"bayareabites_10851",
"bayareabites_1807",
"bayareabites_10"
],
"tags": [
"bayareabites_11754",
"bayareabites_14751",
"bayareabites_11759",
"bayareabites_1964",
"bayareabites_14773",
"bayareabites_11753",
"bayareabites_9807",
"bayareabites_2198",
"bayareabites_11760",
"bayareabites_14757"
],
"featImg": "bayareabites_62563",
"label": "bayareabites"
},
"bayareabites_61891": {
"type": "posts",
"id": "bayareabites_61891",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "61891",
"score": null,
"sort": [
1368676731000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1368676731,
"format": "aside",
"disqusTitle": "Hunan Home's Restaurant, Radius, Guerilla Café: Check, Please! Bay Area reviews ",
"title": "Hunan Home's Restaurant, Radius, Guerilla Café: Check, Please! Bay Area reviews ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_61905\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/cp806group-set1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/cp806group-set1000.jpg\" alt=\"Guests and host Leslie Sbrocco tape the sixth episode of Season 8 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-61905\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests and host Leslie Sbrocco tape the sixth episode of Season 8 of Check, Please! Bay Area at KQED.\u003cbr>Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area's\u003c/a> sixth episode of Season 8 airs on Thursday May 16 at 7:30pm on KQED 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\">View other airtimes and channels\u003c/a>.\u003c/p>\n\u003cp>You can watch individual restaurant segments as well as \u003ca href=\"http://blogs.kqed.org/checkplease/?p=8907\">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 sixth episode of Season 8 features these restaurants: \u003ca href=\"http://blogs.kqed.org/checkplease/?p=8927\">Hunan Home's Restaurant\u003c/a> (San Francisco), \u003ca href=\"http://blogs.kqed.org/checkplease/?p=8913\">Radius Restaurant and Café\u003c/a> (San Francisco) and \u003ca href=\"http://blogs.kqed.org/checkplease/?p=8942\">Guerilla Café\u003c/a> (Berkeley).\u003c/p>\n\u003cfigure id=\"attachment_61904\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/cp806group-greenroom1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/cp806group-greenroom1000.jpg\" alt=\"Fun in the greenroom after taping the sixth episode of Season 8 of Check, Please! Bay Area at KQED. Lyrics Born autographs Leslie's foot. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-61904\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fun in the greenroom after taping the sixth episode of Season 8 of Check, Please! Bay Area at KQED. Lyrics Born autographs Leslie's foot. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Watch Leslie Sbrocco share her Wine Tips about Santa Barbara County Wines:\u003c/strong>\u003c/p>\n\u003cp>[youtube http://www.youtube.com/watch?v=a6JlhKSJMdo]\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",
"disqusIdentifier": "61891 http://blogs.kqed.org/bayareabites/?p=61891",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/05/15/hunan-homes-restaurant-radius-guerilla-cafe-check-please-bay-area-reviews/",
"stats": {
"hasVideo": true,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 185,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 8
},
"modified": 1368811205,
"excerpt": "Restaurants reviewed: Hunan Home’s Restaurant (San Francisco), Radius Restaurant and Café (San Francisco) and Guerilla Café (Berkeley).",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Restaurants reviewed: Hunan Home’s Restaurant (San Francisco), Radius Restaurant and Café (San Francisco) and Guerilla Café (Berkeley).",
"title": "Hunan Home's Restaurant, Radius, Guerilla Café: Check, Please! Bay Area reviews | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Hunan Home's Restaurant, Radius, Guerilla Café: Check, Please! Bay Area reviews ",
"datePublished": "2013-05-15T20:58:51-07:00",
"dateModified": "2013-05-17T10:20:05-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "hunan-homes-restaurant-radius-guerilla-cafe-check-please-bay-area-reviews",
"status": "publish",
"path": "/bayareabites/61891/hunan-homes-restaurant-radius-guerilla-cafe-check-please-bay-area-reviews",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_61905\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/cp806group-set1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/cp806group-set1000.jpg\" alt=\"Guests and host Leslie Sbrocco tape the sixth episode of Season 8 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-61905\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests and host Leslie Sbrocco tape the sixth episode of Season 8 of Check, Please! Bay Area at KQED.\u003cbr>Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area's\u003c/a> sixth episode of Season 8 airs on Thursday May 16 at 7:30pm on KQED 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\">View other airtimes and channels\u003c/a>.\u003c/p>\n\u003cp>You can watch individual restaurant segments as well as \u003ca href=\"http://blogs.kqed.org/checkplease/?p=8907\">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 sixth episode of Season 8 features these restaurants: \u003ca href=\"http://blogs.kqed.org/checkplease/?p=8927\">Hunan Home's Restaurant\u003c/a> (San Francisco), \u003ca href=\"http://blogs.kqed.org/checkplease/?p=8913\">Radius Restaurant and Café\u003c/a> (San Francisco) and \u003ca href=\"http://blogs.kqed.org/checkplease/?p=8942\">Guerilla Café\u003c/a> (Berkeley).\u003c/p>\n\u003cfigure id=\"attachment_61904\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/cp806group-greenroom1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/cp806group-greenroom1000.jpg\" alt=\"Fun in the greenroom after taping the sixth episode of Season 8 of Check, Please! Bay Area at KQED. Lyrics Born autographs Leslie's foot. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-61904\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fun in the greenroom after taping the sixth episode of Season 8 of Check, Please! Bay Area at KQED. Lyrics Born autographs Leslie's foot. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Watch Leslie Sbrocco share her Wine Tips about Santa Barbara County 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/a6JlhKSJMdo'\n title='//www.youtube.com/embed/a6JlhKSJMdo'\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>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/61891/hunan-homes-restaurant-radius-guerilla-cafe-check-please-bay-area-reviews",
"authors": [
"5014"
],
"categories": [
"bayareabites_109",
"bayareabites_752",
"bayareabites_45",
"bayareabites_1807",
"bayareabites_10",
"bayareabites_90",
"bayareabites_1593",
"bayareabites_119"
],
"tags": [
"bayareabites_763",
"bayareabites_11709",
"bayareabites_11708",
"bayareabites_867",
"bayareabites_9653",
"bayareabites_11707",
"bayareabites_11578",
"bayareabites_9538"
],
"featImg": "bayareabites_61905",
"label": "bayareabites"
},
"bayareabites_60442": {
"type": "posts",
"id": "bayareabites_60442",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "60442",
"score": null,
"sort": [
1368568532000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1368568532,
"format": "aside",
"disqusTitle": "First Impression: Healdsburg SHED",
"title": "First Impression: Healdsburg SHED",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_61794\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/exterior1000-full.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/exterior1000-full.jpg\" alt=\"SHED exterior facade\" width=\"1000\" height=\"750\" class=\"size-full wp-image-61794\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">SHED exterior facade\u003c/figcaption>\u003c/figure>\n\u003cp>What would a locavore's paradise in wine country look like? For a certain type of well-heeled agrarian, a whole lot like \u003ca href=\"http://www.healdsburgshed.com\">SHED\u003c/a>, Healdsburg's 21st-century grange, grocery, farm store, cafe, bar and event space.\u003c/p>\n\u003cfigure id=\"attachment_61795\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/exterior1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/exterior1000.jpg\" alt=\"Healdsburg SHED exterior\" width=\"1000\" height=\"750\" class=\"size-full wp-image-61795\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Healdsburg SHED exterior\u003c/figcaption>\u003c/figure>\n\u003cp>At first glance, it looks like the prettiest airplane hanger you've ever been in, with its huge, boxy shape and garage-style doors, all metal and glass. Grab the handle of that spade doubling as a door handle, step inside, and the enormous space resolves itself into a luxuriously uncrowded farm-to-table playground.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/door1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/door1000-290x217.jpg\" alt=\"The Shed front door\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-61798\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/coffeebar1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/coffeebar1000a-290x217.jpg\" alt=\"The Shed - Coffee Bar\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-61803\">\u003c/a>\u003c/p>\n\u003cp>But first, grab a cappuccino from the coffee bar front and center, because everything looks rosier with a foam heart in hand. Admire the spotless white marble counters, the equally pristine bunches of frilly lettuce, the baskets of fresh-from-the-farm eggs, ecru to aqua.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/HomeFarm-Eggs1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/HomeFarm-Eggs1000-290x217.jpg\" alt=\"HomeFarm Eggs\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-61808\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/veggies1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/veggies1000-290x217.jpg\" alt=\"Veggies at SHED\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-61853\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Tall, pale wooden shelves display crayon-bright Japanese coffee pots and Spanish earthenware casseroles. On a wide slab of salvaged sycamore dubbed the \"story table,\" massive flower arrangements worthy of a \u003ca href=\"http://www.metmuseum.org/toah/works-of-art/71.6\">Dutch still life\u003c/a> spill their blossoms over an educational display of German-made alternative beehives. \u003c/p>\n\u003cfigure id=\"attachment_61847\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Bee-Table1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Bee-Table1000.jpg\" alt=\"Bee Table at SHED\" width=\"1000\" height=\"750\" class=\"size-full wp-image-61847\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bee Table at SHED\u003c/figcaption>\u003c/figure>\n\u003cp>Afternoon sunshine lights up the Dutch and English gardening tools hanging on the walls, glowing across the copper jam pots and hand-carved wooden tortilla presses. It all feels like a \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/04/30/brunch-at-heirloom-cafe-with-kinfolk-magazine/\">Kinfolk\u003c/a> magazine spread come to life and tastefully available for purchase. That soft-as-ricotta, brown-as-molasses yarn? Spun from gentle black sheep. The house-fermented cider vinegar? Tap it from the barrel, if you've remembered to bring your own bottle. Nothing is made of plastic; nothing has a plug.\u003c/p>\n\u003cfigure id=\"attachment_61824\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Vinegar-Barrels1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Vinegar-Barrels1000.jpg\" alt=\"Vinegar barrels at SHED\" width=\"1000\" height=\"750\" class=\"size-full wp-image-61824\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vinegar barrels at SHED\u003c/figcaption>\u003c/figure>\n\u003cp>This is not make-do, duct-tape DIY; everything here, from the beakers of fruit shrubs (sweet-tart, vinegar-based drinks, infused with fresh fruit and fizzed with soda water) and bright-magenta beet kvass at the fermentation bar to the galvanized buckets of peonies and the baskets loaded with chocolate-brown loaves of bread the size of watermelons has been curated with an eye for beauty, taste, and usefulness. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Flowers1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Flowers1000-290x217.jpg\" alt=\"Flowers from HomeFarm\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-61851\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Breads1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Breads1000-290x217.jpg\" alt=\"M.H. Bread and Butter's loaves\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-61807\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Dairy-Case1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Dairy-Case1000.jpg\" alt=\"Dairy case at SHED\" width=\"1000\" height=\"750\" class=\"aligncenter size-full wp-image-61850\">\u003c/a>\u003c/p>\n\u003cp>Take butter, for example, so necessary with those huge loaves from \u003ca href=\"http://www.facebook.com/MHBreadAndButter\">M.H. Bread and Butter\u003c/a>. (Baker Nathan Yanko used to work with bread star Chad Robertson at \u003ca href=\"http://www.tartinebakery.com\">Tartine\u003c/a> in the Mission, so his loaves are as close as the wine country gets to Robertson's cult-status levains.) Some half-dozen types of butter--cow, goat, sea salted and packed into ceramic crocks--reside in the dairy case. But is that too easy for you? Then pick up a bottle of organic cream, a hand-cranked German butter-making jar, and a couple of wooden butter paddles for shaping the result into decorative pats. What else could you have to do? \u003c/p>\n\u003cp>Duck into the cleaning nook nearby and you'll find all the necessaries for fulfilling those downstairs \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/06/downton-abbey-season-three-are-you-ready-to-tea-party/\">Downton Abbey\u003c/a> fantasies: plumy ostrich-feather dusters with 40-inch handles, perfect for polishing chandeliers; crooked hand-carved broomsticks, possibly too witchy to pass muster with Mrs. Hughes but absolutely \u003ca href=\"http://harrypotter.wikia.com/wiki/Quidditch\">Quidditch\u003c/a>-ready; wooden scrub brushes of which even Mr. Carson would approve, with nary an electric toaster in sight. \u003c/p>\n\u003cfigure id=\"attachment_61821\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Shed-Co-Owner-Cindy-Daniel1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Shed-Co-Owner-Cindy-Daniel1000.jpg\" alt=\"SHED co-owner Cindy Daniel\" width=\"1000\" height=\"750\" class=\"size-full wp-image-61821\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">SHED co-owner Cindy Daniel\u003c/figcaption>\u003c/figure>\n\u003cp>SHED is the vision of owners Doug and Cindy Daniel, who created it as a celebration of Sonoma's agricultural heritage, as a place where all kinds of crops are grown and products made, not just the wine that puts in on the map. The Daniels provide much of the vegetables, flowers, fruit, and eggs on display from their own 16 acres in the Dry Creek Valley, which they've dubbed \u003ca href=\"http://healdsburgshed.com/2012/05/21/216/\">HomeFarm\u003c/a>, where 11 acres are under mixed organic and biodynamic cultivation, and the other 5 as native riparian habitat. They have Rhone-varietal grapes growing for wine, French olive trees for oil, chickens, sheep, bees, heirloom-variety orchards, including curiosities like medlars, jujubes, and pineapple guavas, plus a market garden for vegetables and cut flowers. \"It's a patchwork of things that are all related,\" says Cindy, much like the store she and her husband have created. \u003c/p>\n\u003cfigure id=\"attachment_61859\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Mill1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Mill1000.jpg\" alt=\"Mill at SHED\" width=\"1000\" height=\"750\" class=\"size-full wp-image-61859\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mill at SHED\u003c/figcaption>\u003c/figure>\n\u003cp>She's particularly proud of the milling room, where small batches of locally grown, mostly heirloom strains of wheat and other grains are ground into flour every few days. (Most of the flour is sold in the shop; a portion of it goes to M.H. Butter for use in their breads.) The shop is also a pick-up point for grainshare subscribers to the \u003ca href=\"http://mendocinograin.net/\">Mendocino Grain Project\u003c/a>, a CSA for locally grown grains, including wheat, oats, rye, and barley. Inspired by Native Seeds' week-long \u003ca href=\"http://nativeseeds.org/events/seed-school\">Seed School\u003c/a> workshop, Cindy found herself ever more interested in promoting Sonoma's foodshed and encouraging self-sufficiency in the face of evolving climate change and energy crises. \"There used to be a grain mill in Healdsburg,\" she notes, glad to be reviving one of the area's agricultural traditions, even if just on a home cook's scale.\u003c/p>\n\u003cfigure id=\"attachment_61864\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Larder-Cheese-Aging-Room1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Larder-Cheese-Aging-Room1000.jpg\" alt=\"Larder at SHED\" width=\"1000\" height=\"750\" class=\"size-full wp-image-61864\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Larder at SHED\u003c/figcaption>\u003c/figure>\n\u003cp>Nearby, the cool larder is \"a room that talks about process,\" as Cindy says, where customers can peer through the glass wall at wooden shelves filled with pickles and krauts fermenting, and cheeses and cured meats aging. \u003c/p>\n\u003cfigure id=\"attachment_61852\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/hearth1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/hearth1000.jpg\" alt=\"Hearth at SHED\" width=\"1000\" height=\"750\" class=\"size-full wp-image-61852\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Hearth at SHED\u003c/figcaption>\u003c/figure>\n\u003cp>It could hardly be a true 21st-century kitchen without a live fire burning somewhere, and so, of course, flames flicker in the hearth behind the open kitchen where chef \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/04/12/chez-panisse-alum-cook-up-culinary-performance-art-evening/\">Niki Ford\u003c/a> oversees a daily-changing menu of eclectic breakfast and lunch fare. The heavy lifting of the kitchen gets done upstairs, in an additional production space off the main event room. The designer of \u003ca href=\"http://www.bouletteslarder.com/\">Boulette's Larder\u003c/a> in the Ferry Building consulted, and it shows: the spacious, pristine kitchen is lavished with All-Clad saucepans hanging from racks above the counters, while tall woven baskets bristle with whisks as long as shinbones and massive stock pots steam on the stove.\u003c/p>\n\u003cfigure id=\"attachment_61857\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Production-Kitchen1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Production-Kitchen1000.jpg\" alt=\"Production Kitchen at SHED\" width=\"1000\" height=\"750\" class=\"size-full wp-image-61857\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Production Kitchen at SHED\u003c/figcaption>\u003c/figure>\n\u003cp>In the morning, locals and visitors alike can perch at one of the blond-wood tables in the open cafe area, waiting for bowls of fiber-rich hot porridge slow-cooked overnight to reach a texture described by Ford as \"between gruel and chewy grains,\" lavished with butter, sea salt, and damson plum jam. Those that haven't yet foresworn gluten can treat themselves to a \"toast service\" of thick slabs of Yanko's bread, toasted with butter, jam by local \"jamstress\" \u003ca href=\"http://healdsburgshed.com/2012/11/12/elissa-rubin-mahon/\">Elissa Rubin-Mahon\u003c/a>, and housemade chocolate-hazelnut spread, or dig into \"Doug's poached eggs\" over toast with oregano, sea salt, and a drizzle of HomeFarm balsamic vinegar and olive oil. A Persian breakfast, inspired by the cooking of an Iranian friend of Ford's, is a mix-and-match assortment of feta cheese, walnuts, sour cherry jam, herbs, and more of that great bread. \u003c/p>\n\u003cfigure id=\"attachment_61862\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/fermentationbar1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/fermentationbar1000.jpg\" alt=\"Fermentation Bar at SHED\" width=\"1000\" height=\"750\" class=\"size-full wp-image-61862\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fermentation Bar at SHED\u003c/figcaption>\u003c/figure>\n\u003cp>Coming in at the civilized, city-brunch hour of 1pm, we're sorry to have missed the 11am cutoff for Ford's heirloom-grain waffles with quince jam and maple syrup. Instead, glasses of blueberry shrub in hand, we plunge straight into the savory side, with a briny bowl of clams bathed in cilantro and cream. A previous menu offered flatbread topped with nettles, cardoons, preserved lemon and local \u003ca href=\"http://www.valleyfordcheeseco.com/ourcheese.html\">Highway 1 cheese\u003c/a>, but today's offering is as straightforward as any 5 year old could desire: a pizza with tomato sauce and cheese, on a pleasantly puffy-chewy crust. At the fermentation bar--which pours not only both wine and beer on tap but kefir, kombucha, kvass, and cider--we catch up with Ellen Cavalli and Scott Heath of \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/11/22/local-hard-cider-for-thanksgiving-tilted-shed-ciderworks/\">Tilted Shed Ciderworks\u003c/a>, who are lunching with their young son. The bar serves their ciders, and also ferments some of it into cider vinegar, using it as a base for the shrubs and offering it in bulk from a barrel on the other side of the store.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/clams600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/clams600.jpg\" alt=\"Clam from SHED\" width=\"400\" class=\"aligncenter size-full wp-image-61816\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/pizza600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/pizza600.jpg\" alt=\"Pizza from SHED\" width=\"400\" class=\"aligncenter size-full wp-image-61818\">\u003c/a>\u003c/p>\n\u003cp>Ford, who shares a \u003ca href=\"http://www.chezpanisse.com\">Chez Panisse\u003c/a> pedigree (and friendship) with Suzanne Drexhange of \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/23/bartavelle-coffee-and-wine-bar/\">Bartavelle\u003c/a>, also shares a fondness for hand-carved boards laid out with savory deliciousness. Around us, many diners are nibbling the ploughman's lunch, generous slabs of \u003ca href=\"http://fiscalinicheese.com/\">Fiscalini cheddar\u003c/a> from Modesto, rye bread, apples, pickled onions, and chutney, or munching their way through the salads on the mezze plate, served with housemade crackers, feta, and olives. Nettle soup is greener than grass, bold as fresh money. \"We want to make a lot of room for grains, legumes, vegetables, roots,\" says Ford. \"There's a lot of sophistication in making vegetables.\" It's all part of an appreciation for \"what we have in our hands, being thoughtful about the ingredients,\" an attitude that Ford hopes the cooks will learn to share even during busy moments on the line, all deepened by the relationships they're building with the farmers and gardeners supplying the kitchen. \u003c/p>\n\u003cp>The Daniels have plans for frequent \u003ca href=\"http://healdsburgshed.com/gather/grange-events/\">events\u003c/a> upstairs; already, they've hosted Deborah Madison in conversation with local food writer and author Michele Anna Jordan about Madison's new book, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1607741911/kqedorg-20\">Vegetable Literacy\u003c/a>; sponsored a showing of Queen of the Sun, a documentary about the global bee crisis; and hosted a three-course, family-style Sunday Supper featuring the produce and farmers from \u003ca href=\"http://bernierfarms.com/\">Bernier Farms\u003c/a>. On May 18, bring your knives and brush up on your \u003ca href=\"http://healdsburgshed.com/gather/grange-events/\">Knife Skills with Rian Rinn\u003c/a>. On May 26, there will be an all-American family-style \u003ca href=\"http://www.brownpapertickets.com/event/389049\">Sunday Supper\u003c/a> out on the patio with live music. And on June 8, butcher Rinn will be hosting \u003ca href=\"http://www.brownpapertickets.com/event/389060\">Hog It Up\u003c/a>, a hog butchery demo & pop-up dinner with chefs Ian Mullen and Jason Smith of \u003ca href=\"http://www.mullenandsmith.com/\">Mullen & Smith\u003c/a>.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.healdsburgshed.com\">Healdsburg SHED\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/ghr8N\">Map\u003c/a>\u003cbr>\n25 North St\u003cbr>\nHealdsburg, CA 95448\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (707) 431-7433\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Mon-Sun 7am-7pm\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/pages/Healdsburg-SHED/224704807579176\">Healdsburg SHED\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/healdsburgshed\">@healdsburgshed\u003c/a>\u003c/p>\n\n",
"disqusIdentifier": "60442 http://blogs.kqed.org/bayareabites/?p=60442",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/05/14/first-impression-healdsburg-shed/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1631,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 23
},
"modified": 1368726981,
"excerpt": "What would a wine country locavore's paradise look like? Stephanie Rosenbaum talks to Cindy Daniel, owner of Healdsburg's new SHED, a 21st-century grange, store, and sustainable-living center. \r\n",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "What would a wine country locavore's paradise look like? Stephanie Rosenbaum talks to Cindy Daniel, owner of Healdsburg's new SHED, a 21st-century grange, store, and sustainable-living center. \r\n",
"title": "First Impression: Healdsburg SHED | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "First Impression: Healdsburg SHED",
"datePublished": "2013-05-14T14:55:32-07:00",
"dateModified": "2013-05-16T10:56:21-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "first-impression-healdsburg-shed",
"status": "publish",
"path": "/bayareabites/60442/first-impression-healdsburg-shed",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_61794\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/exterior1000-full.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/exterior1000-full.jpg\" alt=\"SHED exterior facade\" width=\"1000\" height=\"750\" class=\"size-full wp-image-61794\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">SHED exterior facade\u003c/figcaption>\u003c/figure>\n\u003cp>What would a locavore's paradise in wine country look like? For a certain type of well-heeled agrarian, a whole lot like \u003ca href=\"http://www.healdsburgshed.com\">SHED\u003c/a>, Healdsburg's 21st-century grange, grocery, farm store, cafe, bar and event space.\u003c/p>\n\u003cfigure id=\"attachment_61795\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/exterior1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/exterior1000.jpg\" alt=\"Healdsburg SHED exterior\" width=\"1000\" height=\"750\" class=\"size-full wp-image-61795\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Healdsburg SHED exterior\u003c/figcaption>\u003c/figure>\n\u003cp>At first glance, it looks like the prettiest airplane hanger you've ever been in, with its huge, boxy shape and garage-style doors, all metal and glass. Grab the handle of that spade doubling as a door handle, step inside, and the enormous space resolves itself into a luxuriously uncrowded farm-to-table playground.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/door1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/door1000-290x217.jpg\" alt=\"The Shed front door\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-61798\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/coffeebar1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/coffeebar1000a-290x217.jpg\" alt=\"The Shed - Coffee Bar\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-61803\">\u003c/a>\u003c/p>\n\u003cp>But first, grab a cappuccino from the coffee bar front and center, because everything looks rosier with a foam heart in hand. Admire the spotless white marble counters, the equally pristine bunches of frilly lettuce, the baskets of fresh-from-the-farm eggs, ecru to aqua.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/HomeFarm-Eggs1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/HomeFarm-Eggs1000-290x217.jpg\" alt=\"HomeFarm Eggs\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-61808\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/veggies1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/veggies1000-290x217.jpg\" alt=\"Veggies at SHED\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-61853\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Tall, pale wooden shelves display crayon-bright Japanese coffee pots and Spanish earthenware casseroles. On a wide slab of salvaged sycamore dubbed the \"story table,\" massive flower arrangements worthy of a \u003ca href=\"http://www.metmuseum.org/toah/works-of-art/71.6\">Dutch still life\u003c/a> spill their blossoms over an educational display of German-made alternative beehives. \u003c/p>\n\u003cfigure id=\"attachment_61847\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Bee-Table1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Bee-Table1000.jpg\" alt=\"Bee Table at SHED\" width=\"1000\" height=\"750\" class=\"size-full wp-image-61847\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bee Table at SHED\u003c/figcaption>\u003c/figure>\n\u003cp>Afternoon sunshine lights up the Dutch and English gardening tools hanging on the walls, glowing across the copper jam pots and hand-carved wooden tortilla presses. It all feels like a \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/04/30/brunch-at-heirloom-cafe-with-kinfolk-magazine/\">Kinfolk\u003c/a> magazine spread come to life and tastefully available for purchase. That soft-as-ricotta, brown-as-molasses yarn? Spun from gentle black sheep. The house-fermented cider vinegar? Tap it from the barrel, if you've remembered to bring your own bottle. Nothing is made of plastic; nothing has a plug.\u003c/p>\n\u003cfigure id=\"attachment_61824\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Vinegar-Barrels1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Vinegar-Barrels1000.jpg\" alt=\"Vinegar barrels at SHED\" width=\"1000\" height=\"750\" class=\"size-full wp-image-61824\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vinegar barrels at SHED\u003c/figcaption>\u003c/figure>\n\u003cp>This is not make-do, duct-tape DIY; everything here, from the beakers of fruit shrubs (sweet-tart, vinegar-based drinks, infused with fresh fruit and fizzed with soda water) and bright-magenta beet kvass at the fermentation bar to the galvanized buckets of peonies and the baskets loaded with chocolate-brown loaves of bread the size of watermelons has been curated with an eye for beauty, taste, and usefulness. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Flowers1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Flowers1000-290x217.jpg\" alt=\"Flowers from HomeFarm\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-61851\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Breads1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Breads1000-290x217.jpg\" alt=\"M.H. Bread and Butter's loaves\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-61807\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Dairy-Case1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Dairy-Case1000.jpg\" alt=\"Dairy case at SHED\" width=\"1000\" height=\"750\" class=\"aligncenter size-full wp-image-61850\">\u003c/a>\u003c/p>\n\u003cp>Take butter, for example, so necessary with those huge loaves from \u003ca href=\"http://www.facebook.com/MHBreadAndButter\">M.H. Bread and Butter\u003c/a>. (Baker Nathan Yanko used to work with bread star Chad Robertson at \u003ca href=\"http://www.tartinebakery.com\">Tartine\u003c/a> in the Mission, so his loaves are as close as the wine country gets to Robertson's cult-status levains.) Some half-dozen types of butter--cow, goat, sea salted and packed into ceramic crocks--reside in the dairy case. But is that too easy for you? Then pick up a bottle of organic cream, a hand-cranked German butter-making jar, and a couple of wooden butter paddles for shaping the result into decorative pats. What else could you have to do? \u003c/p>\n\u003cp>Duck into the cleaning nook nearby and you'll find all the necessaries for fulfilling those downstairs \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/06/downton-abbey-season-three-are-you-ready-to-tea-party/\">Downton Abbey\u003c/a> fantasies: plumy ostrich-feather dusters with 40-inch handles, perfect for polishing chandeliers; crooked hand-carved broomsticks, possibly too witchy to pass muster with Mrs. Hughes but absolutely \u003ca href=\"http://harrypotter.wikia.com/wiki/Quidditch\">Quidditch\u003c/a>-ready; wooden scrub brushes of which even Mr. Carson would approve, with nary an electric toaster in sight. \u003c/p>\n\u003cfigure id=\"attachment_61821\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Shed-Co-Owner-Cindy-Daniel1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Shed-Co-Owner-Cindy-Daniel1000.jpg\" alt=\"SHED co-owner Cindy Daniel\" width=\"1000\" height=\"750\" class=\"size-full wp-image-61821\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">SHED co-owner Cindy Daniel\u003c/figcaption>\u003c/figure>\n\u003cp>SHED is the vision of owners Doug and Cindy Daniel, who created it as a celebration of Sonoma's agricultural heritage, as a place where all kinds of crops are grown and products made, not just the wine that puts in on the map. The Daniels provide much of the vegetables, flowers, fruit, and eggs on display from their own 16 acres in the Dry Creek Valley, which they've dubbed \u003ca href=\"http://healdsburgshed.com/2012/05/21/216/\">HomeFarm\u003c/a>, where 11 acres are under mixed organic and biodynamic cultivation, and the other 5 as native riparian habitat. They have Rhone-varietal grapes growing for wine, French olive trees for oil, chickens, sheep, bees, heirloom-variety orchards, including curiosities like medlars, jujubes, and pineapple guavas, plus a market garden for vegetables and cut flowers. \"It's a patchwork of things that are all related,\" says Cindy, much like the store she and her husband have created. \u003c/p>\n\u003cfigure id=\"attachment_61859\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Mill1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Mill1000.jpg\" alt=\"Mill at SHED\" width=\"1000\" height=\"750\" class=\"size-full wp-image-61859\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mill at SHED\u003c/figcaption>\u003c/figure>\n\u003cp>She's particularly proud of the milling room, where small batches of locally grown, mostly heirloom strains of wheat and other grains are ground into flour every few days. (Most of the flour is sold in the shop; a portion of it goes to M.H. Butter for use in their breads.) The shop is also a pick-up point for grainshare subscribers to the \u003ca href=\"http://mendocinograin.net/\">Mendocino Grain Project\u003c/a>, a CSA for locally grown grains, including wheat, oats, rye, and barley. Inspired by Native Seeds' week-long \u003ca href=\"http://nativeseeds.org/events/seed-school\">Seed School\u003c/a> workshop, Cindy found herself ever more interested in promoting Sonoma's foodshed and encouraging self-sufficiency in the face of evolving climate change and energy crises. \"There used to be a grain mill in Healdsburg,\" she notes, glad to be reviving one of the area's agricultural traditions, even if just on a home cook's scale.\u003c/p>\n\u003cfigure id=\"attachment_61864\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Larder-Cheese-Aging-Room1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Larder-Cheese-Aging-Room1000.jpg\" alt=\"Larder at SHED\" width=\"1000\" height=\"750\" class=\"size-full wp-image-61864\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Larder at SHED\u003c/figcaption>\u003c/figure>\n\u003cp>Nearby, the cool larder is \"a room that talks about process,\" as Cindy says, where customers can peer through the glass wall at wooden shelves filled with pickles and krauts fermenting, and cheeses and cured meats aging. \u003c/p>\n\u003cfigure id=\"attachment_61852\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/hearth1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/hearth1000.jpg\" alt=\"Hearth at SHED\" width=\"1000\" height=\"750\" class=\"size-full wp-image-61852\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Hearth at SHED\u003c/figcaption>\u003c/figure>\n\u003cp>It could hardly be a true 21st-century kitchen without a live fire burning somewhere, and so, of course, flames flicker in the hearth behind the open kitchen where chef \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/04/12/chez-panisse-alum-cook-up-culinary-performance-art-evening/\">Niki Ford\u003c/a> oversees a daily-changing menu of eclectic breakfast and lunch fare. The heavy lifting of the kitchen gets done upstairs, in an additional production space off the main event room. The designer of \u003ca href=\"http://www.bouletteslarder.com/\">Boulette's Larder\u003c/a> in the Ferry Building consulted, and it shows: the spacious, pristine kitchen is lavished with All-Clad saucepans hanging from racks above the counters, while tall woven baskets bristle with whisks as long as shinbones and massive stock pots steam on the stove.\u003c/p>\n\u003cfigure id=\"attachment_61857\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Production-Kitchen1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Production-Kitchen1000.jpg\" alt=\"Production Kitchen at SHED\" width=\"1000\" height=\"750\" class=\"size-full wp-image-61857\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Production Kitchen at SHED\u003c/figcaption>\u003c/figure>\n\u003cp>In the morning, locals and visitors alike can perch at one of the blond-wood tables in the open cafe area, waiting for bowls of fiber-rich hot porridge slow-cooked overnight to reach a texture described by Ford as \"between gruel and chewy grains,\" lavished with butter, sea salt, and damson plum jam. Those that haven't yet foresworn gluten can treat themselves to a \"toast service\" of thick slabs of Yanko's bread, toasted with butter, jam by local \"jamstress\" \u003ca href=\"http://healdsburgshed.com/2012/11/12/elissa-rubin-mahon/\">Elissa Rubin-Mahon\u003c/a>, and housemade chocolate-hazelnut spread, or dig into \"Doug's poached eggs\" over toast with oregano, sea salt, and a drizzle of HomeFarm balsamic vinegar and olive oil. A Persian breakfast, inspired by the cooking of an Iranian friend of Ford's, is a mix-and-match assortment of feta cheese, walnuts, sour cherry jam, herbs, and more of that great bread. \u003c/p>\n\u003cfigure id=\"attachment_61862\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/fermentationbar1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/fermentationbar1000.jpg\" alt=\"Fermentation Bar at SHED\" width=\"1000\" height=\"750\" class=\"size-full wp-image-61862\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fermentation Bar at SHED\u003c/figcaption>\u003c/figure>\n\u003cp>Coming in at the civilized, city-brunch hour of 1pm, we're sorry to have missed the 11am cutoff for Ford's heirloom-grain waffles with quince jam and maple syrup. Instead, glasses of blueberry shrub in hand, we plunge straight into the savory side, with a briny bowl of clams bathed in cilantro and cream. A previous menu offered flatbread topped with nettles, cardoons, preserved lemon and local \u003ca href=\"http://www.valleyfordcheeseco.com/ourcheese.html\">Highway 1 cheese\u003c/a>, but today's offering is as straightforward as any 5 year old could desire: a pizza with tomato sauce and cheese, on a pleasantly puffy-chewy crust. At the fermentation bar--which pours not only both wine and beer on tap but kefir, kombucha, kvass, and cider--we catch up with Ellen Cavalli and Scott Heath of \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/11/22/local-hard-cider-for-thanksgiving-tilted-shed-ciderworks/\">Tilted Shed Ciderworks\u003c/a>, who are lunching with their young son. The bar serves their ciders, and also ferments some of it into cider vinegar, using it as a base for the shrubs and offering it in bulk from a barrel on the other side of the store.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/clams600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/clams600.jpg\" alt=\"Clam from SHED\" width=\"400\" class=\"aligncenter size-full wp-image-61816\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/pizza600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/pizza600.jpg\" alt=\"Pizza from SHED\" width=\"400\" class=\"aligncenter size-full wp-image-61818\">\u003c/a>\u003c/p>\n\u003cp>Ford, who shares a \u003ca href=\"http://www.chezpanisse.com\">Chez Panisse\u003c/a> pedigree (and friendship) with Suzanne Drexhange of \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/23/bartavelle-coffee-and-wine-bar/\">Bartavelle\u003c/a>, also shares a fondness for hand-carved boards laid out with savory deliciousness. Around us, many diners are nibbling the ploughman's lunch, generous slabs of \u003ca href=\"http://fiscalinicheese.com/\">Fiscalini cheddar\u003c/a> from Modesto, rye bread, apples, pickled onions, and chutney, or munching their way through the salads on the mezze plate, served with housemade crackers, feta, and olives. Nettle soup is greener than grass, bold as fresh money. \"We want to make a lot of room for grains, legumes, vegetables, roots,\" says Ford. \"There's a lot of sophistication in making vegetables.\" It's all part of an appreciation for \"what we have in our hands, being thoughtful about the ingredients,\" an attitude that Ford hopes the cooks will learn to share even during busy moments on the line, all deepened by the relationships they're building with the farmers and gardeners supplying the kitchen. \u003c/p>\n\u003cp>The Daniels have plans for frequent \u003ca href=\"http://healdsburgshed.com/gather/grange-events/\">events\u003c/a> upstairs; already, they've hosted Deborah Madison in conversation with local food writer and author Michele Anna Jordan about Madison's new book, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1607741911/kqedorg-20\">Vegetable Literacy\u003c/a>; sponsored a showing of Queen of the Sun, a documentary about the global bee crisis; and hosted a three-course, family-style Sunday Supper featuring the produce and farmers from \u003ca href=\"http://bernierfarms.com/\">Bernier Farms\u003c/a>. On May 18, bring your knives and brush up on your \u003ca href=\"http://healdsburgshed.com/gather/grange-events/\">Knife Skills with Rian Rinn\u003c/a>. On May 26, there will be an all-American family-style \u003ca href=\"http://www.brownpapertickets.com/event/389049\">Sunday Supper\u003c/a> out on the patio with live music. And on June 8, butcher Rinn will be hosting \u003ca href=\"http://www.brownpapertickets.com/event/389060\">Hog It Up\u003c/a>, a hog butchery demo & pop-up dinner with chefs Ian Mullen and Jason Smith of \u003ca href=\"http://www.mullenandsmith.com/\">Mullen & Smith\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.healdsburgshed.com\">Healdsburg SHED\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/ghr8N\">Map\u003c/a>\u003cbr>\n25 North St\u003cbr>\nHealdsburg, CA 95448\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (707) 431-7433\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Mon-Sun 7am-7pm\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/pages/Healdsburg-SHED/224704807579176\">Healdsburg SHED\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/healdsburgshed\">@healdsburgshed\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/60442/first-impression-healdsburg-shed",
"authors": [
"5038"
],
"categories": [
"bayareabites_109",
"bayareabites_752",
"bayareabites_188",
"bayareabites_64",
"bayareabites_2638",
"bayareabites_2554",
"bayareabites_1875",
"bayareabites_10851",
"bayareabites_10",
"bayareabites_119"
],
"tags": [
"bayareabites_1876",
"bayareabites_14753",
"bayareabites_583",
"bayareabites_14760",
"bayareabites_11706",
"bayareabites_11510",
"bayareabites_10146",
"bayareabites_1585",
"bayareabites_552",
"bayareabites_396",
"bayareabites_11705",
"bayareabites_11704",
"bayareabites_11638",
"bayareabites_356",
"bayareabites_11639",
"bayareabites_10888",
"bayareabites_3788"
],
"featImg": "bayareabites_61798",
"label": "bayareabites"
}
},
"podcastsReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"podcasts": {}
},
"radioProgramsReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"radioPrograms": {}
},
"radioSearchSegmentsReducer": {},
"programsReducer": {
"all-things-considered": {
"id": "all-things-considered",
"title": "All Things Considered",
"info": "Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.",
"airtime": "MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/all-things-considered/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/all-things-considered"
},
"american-suburb-podcast": {
"id": "american-suburb-podcast",
"title": "American Suburb: The Podcast",
"tagline": "The flip side of gentrification, told through one town",
"info": "Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg",
"officialWebsiteLink": "/news/series/american-suburb-podcast",
"meta": {
"site": "news",
"source": "kqed",
"order": 19
},
"link": "/news/series/american-suburb-podcast/",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/RBrW",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328",
"tuneIn": "https://tunein.com/radio/American-Suburb-p1086805/",
"rss": "https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"
}
},
"baycurious": {
"id": "baycurious",
"title": "Bay Curious",
"tagline": "Exploring the Bay Area, one question at a time",
"info": "KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Bay Curious",
"officialWebsiteLink": "/news/series/baycurious",
"meta": {
"site": "news",
"source": "kqed",
"order": 3
},
"link": "/podcasts/baycurious",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/bay-curious/id1172473406",
"npr": "https://www.npr.org/podcasts/500557090/bay-curious",
"rss": "https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast",
"amazon": "https://music.amazon.com/podcasts/9a90d476-aa04-455d-9a4c-0871ed6216d4/bay-curious",
"stitcher": "https://www.stitcher.com/podcast/kqed/bay-curious",
"spotify": "https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"
}
},
"bbc-world-service": {
"id": "bbc-world-service",
"title": "BBC World Service",
"info": "The day's top stories from BBC News compiled twice daily in the week, once at weekends.",
"airtime": "MON-FRI 9pm-10pm, TUE-FRI 1am-2am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.bbc.co.uk/sounds/play/live:bbc_world_service",
"meta": {
"site": "news",
"source": "BBC World Service"
},
"link": "/radio/program/bbc-world-service",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2",
"tuneIn": "https://tunein.com/radio/BBC-World-Service-p455581/",
"rss": "https://podcasts.files.bbci.co.uk/p02nq0gn.rss"
}
},
"californiareport": {
"id": "californiareport",
"title": "The California Report",
"tagline": "California, day by day",
"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The California Report",
"officialWebsiteLink": "/californiareport",
"meta": {
"site": "news",
"source": "kqed",
"order": 8
},
"link": "/californiareport",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/kqeds-the-california-report/id79681292",
"amazon": "https://music.amazon.com/podcasts/26099305-72af-4542-9dde-ac1807fe36d5/kqed-s-the-california-report",
"npr": "https://www.npr.org/podcasts/432285393/the-california-report",
"stitcher": "https://www.stitcher.com/podcast/kqedfm-kqeds-the-california-report-podcast-8838",
"rss": "https://ww2.kqed.org/news/tag/tcram/feed/podcast"
}
},
"californiareportmagazine": {
"id": "californiareportmagazine",
"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Magazine-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The California Report Magazine",
"officialWebsiteLink": "/californiareportmagazine",
"meta": {
"site": "news",
"source": "kqed",
"order": 10
},
"link": "/californiareportmagazine",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-california-report-magazine/id1314750545",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
"npr": "https://www.npr.org/podcasts/564733126/the-california-report-magazine",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-california-report-magazine",
"rss": "https://ww2.kqed.org/news/tag/tcrmag/feed/podcast"
}
},
"city-arts": {
"id": "city-arts",
"title": "City Arts & Lectures",
"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
"officialWebsiteLink": "https://www.cityarts.net/",
"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
"site": "news",
"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
"subscribe": {
"tuneIn": "https://tunein.com/radio/City-Arts-and-Lectures-p692/",
"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
"id": "closealltabs",
"title": "Close All Tabs",
"tagline": "Your irreverent guide to the trends redefining our world",
"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/02/CAT_2_Tile-scaled.jpg",
"imageAlt": "KQED Close All Tabs",
"officialWebsiteLink": "/podcasts/closealltabs",
"meta": {
"site": "news",
"source": "kqed",
"order": 1
},
"link": "/podcasts/closealltabs",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/close-all-tabs/id214663465",
"rss": "https://feeds.megaphone.fm/KQINC6993880386",
"amazon": "https://music.amazon.com/podcasts/92d9d4ac-67a3-4eed-b10a-fb45d45b1ef2/close-all-tabs",
"spotify": "https://open.spotify.com/show/6LAJFHnGK1pYXYzv6SIol6?si=deb0cae19813417c"
}
},
"code-switch-life-kit": {
"id": "code-switch-life-kit",
"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
"airtime": "SUN 9pm-10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/code-switch-life-kit",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy",
"spotify": "https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV",
"rss": "https://feeds.npr.org/510312/podcast.xml"
}
},
"commonwealth-club": {
"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.commonwealthclub.org/podcasts",
"meta": {
"site": "news",
"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2",
"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
"tuneIn": "https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"
}
},
"forum": {
"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
"officialWebsiteLink": "/forum",
"meta": {
"site": "news",
"source": "kqed",
"order": 9
},
"link": "/forum",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
"npr": "https://www.npr.org/podcasts/432307980/forum",
"stitcher": "https://www.stitcher.com/podcast/kqedfm-kqeds-forum-podcast",
"rss": "https://feeds.megaphone.fm/KQINC9557381633"
}
},
"freakonomics-radio": {
"id": "freakonomics-radio",
"title": "Freakonomics Radio",
"info": "Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/4s8b",
"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
"rss": "https://feeds.feedburner.com/freakonomicsradio"
}
},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
"airtime": "MON-FRI 7pm-8pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Fresh-Air-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/fresh-air/",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/fresh-air",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/4s8b",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Fresh-Air-p17/",
"rss": "https://feeds.npr.org/381444908/podcast.xml"
}
},
"here-and-now": {
"id": "here-and-now",
"title": "Here & Now",
"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
"airtime": "MON-THU 11am-12pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Here-And-Now-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "http://www.wbur.org/hereandnow",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/here-and-now",
"subsdcribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=426698661",
"tuneIn": "https://tunein.com/radio/Here--Now-p211/",
"rss": "https://feeds.npr.org/510051/podcast.xml"
}
},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/hiddenbrain.jpg",
"officialWebsiteLink": "https://www.npr.org/series/423302056/hidden-brain",
"airtime": "SUN 7pm-8pm",
"meta": {
"site": "news",
"source": "NPR"
},
"link": "/radio/program/hidden-brain",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/hidden-brain/id1028908750?mt=2",
"tuneIn": "https://tunein.com/podcasts/Science-Podcasts/Hidden-Brain-p787503/",
"rss": "https://feeds.npr.org/510308/podcast.xml"
}
},
"how-i-built-this": {
"id": "how-i-built-this",
"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/how-i-built-this",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
"tuneIn": "https://tunein.com/podcasts/Arts--Culture-Podcasts/How-I-Built-This-p910896/",
"rss": "https://feeds.npr.org/510313/podcast.xml"
}
},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
"imageAlt": "KQED Hyphenación",
"officialWebsiteLink": "/podcasts/hyphenacion",
"meta": {
"site": "news",
"source": "kqed",
"order": 15
},
"link": "/podcasts/hyphenacion",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/hyphenaci%C3%B3n/id1191591838",
"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
"youtube": "https://www.youtube.com/c/kqedarts",
"amazon": "https://music.amazon.com/podcasts/6c3dd23c-93fb-4aab-97ba-1725fa6315f1/hyphenaci%C3%B3n",
"rss": "https://feeds.megaphone.fm/KQINC2275451163"
}
},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Political Mind of Jerry Brown",
"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
"site": "news",
"source": "kqed",
"order": 18
},
"link": "/podcasts/jerrybrown",
"subscribe": {
"npr": "https://www.npr.org/podcasts/790253322/the-political-mind-of-jerry-brown",
"apple": "https://itunes.apple.com/us/podcast/id1492194549",
"rss": "https://ww2.kqed.org/news/series/jerrybrown/feed/podcast/",
"tuneIn": "http://tun.in/pjGcK",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-political-mind-of-jerry-brown",
"spotify": "https://open.spotify.com/show/54C1dmuyFyKMFttY6X2j6r?si=K8SgRCoISNK6ZbjpXrX5-w",
"amazon": "https://music.amazon.com/podcasts/44420f75-3b0e-4301-ab3b-16da6b09e543/the-political-mind-of-jerry-brown"
}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/latino-usa",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/xtTd",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Latino-USA-p621/",
"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201853034&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/APM-Marketplace-p88/",
"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Masters-of-Scale-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
"site": "radio",
"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
"site": "news",
"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
"npr": "https://www.npr.org/podcasts/464615685/mind-shift-podcast",
"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
"spotify": "https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"
}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
"npr": "https://rpb3r.app.goo.gl/onourwatch",
"spotify": "https://open.spotify.com/show/0OLWoyizopu6tY1XiuX70x",
"tuneIn": "https://tunein.com/radio/On-Our-Watch-p1436229/",
"stitcher": "https://www.stitcher.com/show/on-our-watch",
"rss": "https://feeds.npr.org/510360/podcast.xml"
}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
"site": "news",
"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
"meta": {
"site": "news",
"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
"imageAlt": "KQED Perspectives",
"officialWebsiteLink": "/perspectives/",
"meta": {
"site": "radio",
"source": "kqed",
"order": 14
},
"link": "/perspectives",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/id73801135",
"npr": "https://www.npr.org/podcasts/432309616/perspectives",
"rss": "https://ww2.kqed.org/perspectives/category/perspectives/feed/",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"
}
},
"planet-money": {
"id": "planet-money",
"title": "Planet Money",
"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
"officialWebsiteLink": "https://www.npr.org/sections/money/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/planet-money",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/M4f5",
"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
"tuneIn": "https://tunein.com/podcasts/Business--Economics-Podcasts/Planet-Money-p164680/",
"rss": "https://feeds.npr.org/510289/podcast.xml"
}
},
"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Political Breakdown",
"officialWebsiteLink": "/podcasts/politicalbreakdown",
"meta": {
"site": "radio",
"source": "kqed",
"order": 5
},
"link": "/podcasts/politicalbreakdown",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/political-breakdown/id1327641087",
"amazon": "https://music.amazon.com/podcasts/e0c2d153-ad36-4c8d-901d-f1da6a724824/political-breakdown",
"npr": "https://www.npr.org/podcasts/572155894/political-breakdown",
"stitcher": "https://www.stitcher.com/podcast/kqed/political-breakdown",
"spotify": "https://open.spotify.com/show/07RVyIjIdk2WDuVehvBMoN",
"rss": "https://ww2.kqed.org/news/tag/political-breakdown/feed/podcast"
}
},
"possible": {
"id": "possible",
"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.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.possible.fm/",
"meta": {
"site": "news",
"source": "Possible"
},
"link": "/radio/program/possible",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/possible/id1677184070",
"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
}
},
"pri-the-world": {
"id": "pri-the-world",
"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.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pri.org/programs/the-world",
"meta": {
"site": "news",
"source": "PRI"
},
"link": "/radio/program/pri-the-world",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pris-the-world-latest-edition/id278196007?mt=2",
"tuneIn": "https://tunein.com/podcasts/News--Politics-Podcasts/PRIs-The-World-p24/",
"rss": "http://feeds.feedburner.com/pri/theworld"
}
},
"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.",
"airtime": "SUN 12am-1am, SAT 2pm-3pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/radiolab1400.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/radiolab/",
"meta": {
"site": "science",
"source": "WNYC"
},
"link": "/radio/program/radiolab",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/radiolab/id152249110?mt=2",
"tuneIn": "https://tunein.com/radio/RadioLab-p68032/",
"rss": "https://feeds.wnyc.org/radiolab"
}
},
"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",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/reveal300px.png",
"officialWebsiteLink": "https://www.revealnews.org/episodes/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/reveal",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/reveal/id886009669",
"tuneIn": "https://tunein.com/radio/Reveal-p679597/",
"rss": "http://feeds.revealradio.org/revealpodcast"
}
},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Rightnowish-Podcast-Tile-500x500-1.jpg",
"imageAlt": "KQED Rightnowish with Pendarvis Harshaw",
"officialWebsiteLink": "/podcasts/rightnowish",
"meta": {
"site": "arts",
"source": "kqed",
"order": 16
},
"link": "/podcasts/rightnowish",
"subscribe": {
"npr": "https://www.npr.org/podcasts/721590300/rightnowish",
"rss": "https://ww2.kqed.org/arts/programs/rightnowish/feed/podcast",
"apple": "https://podcasts.apple.com/us/podcast/rightnowish/id1482187648",
"stitcher": "https://www.stitcher.com/podcast/kqed/rightnowish",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMxMjU5MTY3NDc4",
"spotify": "https://open.spotify.com/show/7kEJuafTzTVan7B78ttz1I"
}
},
"science-friday": {
"id": "science-friday",
"title": "Science Friday",
"info": "Science Friday is a weekly science talk show, broadcast live over public radio stations nationwide. Each week, the show focuses on science topics that are in the news and tries to bring an educated, balanced discussion to bear on the scientific issues at hand. Panels of expert guests join host Ira Flatow, a veteran science journalist, to discuss science and to take questions from listeners during the call-in portion of the program.",
"airtime": "FRI 11am-1pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Science-Friday-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/science-friday",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/science-friday",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=73329284&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Science-Friday-p394/",
"rss": "http://feeds.wnyc.org/science-friday"
}
},
"snap-judgment": {
"id": "snap-judgment",
"title": "Snap Judgment",
"tagline": "Real stories with killer beats",
"info": "The Snap Judgment radio show and podcast mixes real stories with killer beats to produce cinematic, dramatic radio. Snap's musical brand of storytelling dares listeners to see the world through the eyes of another. This is storytelling... with a BEAT!! Snap first aired on public radio stations nationwide in July 2010. Today, Snap Judgment airs on over 450 public radio stations and is brought to the airwaves by KQED & PRX.",
"airtime": "SAT 1pm-2pm, 9pm-10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/05/Snap-Judgment-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Snap Judgment",
"officialWebsiteLink": "https://snapjudgment.org",
"meta": {
"site": "arts",
"source": "kqed",
"order": 4
},
"link": "https://snapjudgment.org",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/snap-judgment/id283657561",
"npr": "https://www.npr.org/podcasts/449018144/snap-judgment",
"stitcher": "https://www.pandora.com/podcast/snap-judgment/PC:241?source=stitcher-sunset",
"spotify": "https://open.spotify.com/show/3Cct7ZWmxHNAtLgBTqjC5v",
"rss": "https://snap.feed.snapjudgment.org/"
}
},
"soldout": {
"id": "soldout",
"title": "SOLD OUT: Rethinking Housing in America",
"tagline": "A new future for housing",
"info": "Sold Out: Rethinking Housing in America",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Sold-Out-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Sold Out: Rethinking Housing in America",
"officialWebsiteLink": "/podcasts/soldout",
"meta": {
"site": "news",
"source": "kqed",
"order": 13
},
"link": "/podcasts/soldout",
"subscribe": {
"npr": "https://www.npr.org/podcasts/911586047/s-o-l-d-o-u-t-a-new-future-for-housing",
"apple": "https://podcasts.apple.com/us/podcast/introducing-sold-out-rethinking-housing-in-america/id1531354937",
"rss": "https://feeds.megaphone.fm/soldout",
"spotify": "https://open.spotify.com/show/38dTBSk2ISFoPiyYNoKn1X",
"stitcher": "https://www.stitcher.com/podcast/kqed/sold-out-rethinking-housing-in-america",
"tunein": "https://tunein.com/radio/SOLD-OUT-Rethinking-Housing-in-America-p1365871/"
}
},
"spooked": {
"id": "spooked",
"title": "Spooked",
"tagline": "True-life supernatural stories",
"info": "",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/10/Spooked-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Spooked",
"officialWebsiteLink": "https://spookedpodcast.org/",
"meta": {
"site": "news",
"source": "kqed",
"order": 7
},
"link": "https://spookedpodcast.org/",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/spooked/id1279361017",
"npr": "https://www.npr.org/podcasts/549547848/snap-judgment-presents-spooked",
"spotify": "https://open.spotify.com/show/76571Rfl3m7PLJQZKQIGCT",
"rss": "https://feeds.simplecast.com/TBotaapn"
}
},
"tech-nation": {
"id": "tech-nation",
"title": "Tech Nation Radio Podcast",
"info": "Tech Nation is a weekly public radio program, hosted by Dr. Moira Gunn. Founded in 1993, it has grown from a simple interview show to a multi-faceted production, featuring conversations with noted technology and science leaders, and a weekly science and technology-related commentary.",
"airtime": "FRI 10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Tech-Nation-Radio-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "http://technation.podomatic.com/",
"meta": {
"site": "science",
"source": "Tech Nation Media"
},
"link": "/radio/program/tech-nation",
"subscribe": {
"rss": "https://technation.podomatic.com/rss2.xml"
}
},
"ted-radio-hour": {
"id": "ted-radio-hour",
"title": "TED Radio Hour",
"info": "The TED Radio Hour is a journey through fascinating ideas, astonishing inventions, fresh approaches to old problems, and new ways to think and create.",
"airtime": "SUN 3pm-4pm, SAT 10pm-11pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/tedRadioHour.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/ted-radio-hour/?showDate=2018-06-22",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/ted-radio-hour",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/8vsS",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=523121474&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/TED-Radio-Hour-p418021/",
"rss": "https://feeds.npr.org/510298/podcast.xml"
}
},
"thebay": {
"id": "thebay",
"title": "The Bay",
"tagline": "Local news to keep you rooted",
"info": "Host Devin Katayama walks you through the biggest story of the day with reporters and newsmakers.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Bay-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Bay",
"officialWebsiteLink": "/podcasts/thebay",
"meta": {
"site": "radio",
"source": "kqed",
"order": 2
},
"link": "/podcasts/thebay",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-bay/id1350043452",
"amazon": "https://music.amazon.com/podcasts/d800ea4c-7a2c-42f2-b861-edaf78a5db0b/the-bay",
"npr": "https://www.npr.org/podcasts/586725995/the-bay",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-bay",
"spotify": "https://open.spotify.com/show/4BIKBKIujizLHlIlBNaAqQ",
"rss": "https://feeds.megaphone.fm/KQINC8259786327"
}
},
"thelatest": {
"id": "thelatest",
"title": "The Latest",
"tagline": "Trusted local news in real time",
"info": "",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/05/The-Latest-2025-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Latest",
"officialWebsiteLink": "/thelatest",
"meta": {
"site": "news",
"source": "kqed",
"order": 6
},
"link": "/thelatest",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-latest-from-kqed/id1197721799",
"npr": "https://www.npr.org/podcasts/1257949365/the-latest-from-k-q-e-d",
"spotify": "https://open.spotify.com/show/5KIIXMgM9GTi5AepwOYvIZ?si=bd3053fec7244dba",
"rss": "https://feeds.megaphone.fm/KQINC9137121918"
}
},
"theleap": {
"id": "theleap",
"title": "The Leap",
"tagline": "What if you closed your eyes, and jumped?",
"info": "Stories about people making dramatic, risky changes, told by award-winning public radio reporter Judy Campbell.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Leap-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Leap",
"officialWebsiteLink": "/podcasts/theleap",
"meta": {
"site": "news",
"source": "kqed",
"order": 17
},
"link": "/podcasts/theleap",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-leap/id1046668171",
"npr": "https://www.npr.org/podcasts/447248267/the-leap",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-leap",
"spotify": "https://open.spotify.com/show/3sSlVHHzU0ytLwuGs1SD1U",
"rss": "https://ww2.kqed.org/news/programs/the-leap/feed/podcast"
}
},
"the-moth-radio-hour": {
"id": "the-moth-radio-hour",
"title": "The Moth Radio Hour",
"info": "Since its launch in 1997, The Moth has presented thousands of true stories, told live and without notes, to standing-room-only crowds worldwide. Moth storytellers stand alone, under a spotlight, with only a microphone and a roomful of strangers. The storyteller and the audience embark on a high-wire act of shared experience which is both terrifying and exhilarating. Since 2008, The Moth podcast has featured many of our favorite stories told live on Moth stages around the country. For information on all of our programs and live events, visit themoth.org.",
"airtime": "SAT 8pm-9pm and SUN 11am-12pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/theMoth.jpg",
"officialWebsiteLink": "https://themoth.org/",
"meta": {
"site": "arts",
"source": "prx"
},
"link": "/radio/program/the-moth-radio-hour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/the-moth-podcast/id275699983?mt=2",
"tuneIn": "https://tunein.com/radio/The-Moth-p273888/",
"rss": "http://feeds.themoth.org/themothpodcast"
}
},
"the-new-yorker-radio-hour": {
"id": "the-new-yorker-radio-hour",
"title": "The New Yorker Radio Hour",
"info": "The New Yorker Radio Hour is a weekly program presented by the magazine's editor, David Remnick, and produced by WNYC Studios and The New Yorker. Each episode features a diverse mix of interviews, profiles, storytelling, and an occasional burst of humor inspired by the magazine, and shaped by its writers, artists, and editors. This isn't a radio version of a magazine, but something all its own, reflecting the rich possibilities of audio storytelling and conversation. Theme music for the show was composed and performed by Merrill Garbus of tUnE-YArDs.",
"airtime": "SAT 10am-11am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-New-Yorker-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/tnyradiohour",
"meta": {
"site": "arts",
"source": "WNYC"
},
"link": "/radio/program/the-new-yorker-radio-hour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/id1050430296",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/New-Yorker-Radio-Hour-p803804/",
"rss": "https://feeds.feedburner.com/newyorkerradiohour"
}
},
"the-sam-sanders-show": {
"id": "the-sam-sanders-show",
"title": "The Sam Sanders Show",
"info": "One of public radio's most dynamic voices, Sam Sanders helped launch The NPR Politics Podcast and hosted NPR's hit show It's Been A Minute. Now, the award-winning host returns with something brand new, The Sam Sanders Show. Every week, Sam Sanders and friends dig into the culture that shapes our lives: what's driving the biggest trends, how artists really think, and even the memes you can't stop scrolling past. Sam is beloved for his way of unpacking the world and bringing you up close to fresh currents and engaging conversations. The Sam Sanders Show is smart, funny and always a good time.",
"airtime": "FRI 12-1pm AND SAT 11am-12pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/11/The-Sam-Sanders-Show-Podcast-Tile-400x400-1.jpg",
"officialWebsiteLink": "https://www.kcrw.com/shows/the-sam-sanders-show/latest",
"meta": {
"site": "arts",
"source": "KCRW"
},
"link": "https://www.kcrw.com/shows/the-sam-sanders-show/latest",
"subscribe": {
"rss": "https://feed.cdnstream1.com/zjb/feed/download/ac/28/59/ac28594c-e1d0-4231-8728-61865cdc80e8.xml"
}
},
"the-splendid-table": {
"id": "the-splendid-table",
"title": "The Splendid Table",
"info": "\u003cem>The Splendid Table\u003c/em> hosts our nation's conversations about cooking, sustainability and food culture.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Splendid-Table-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.splendidtable.org/",
"airtime": "SUN 10-11 pm",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/the-splendid-table"
},
"this-american-life": {
"id": "this-american-life",
"title": "This American Life",
"info": "This American Life is a weekly public radio show, heard by 2.2 million people on more than 500 stations. Another 2.5 million people download the weekly podcast. It is hosted by Ira Glass, produced in collaboration with Chicago Public Media, delivered to stations by PRX The Public Radio Exchange, and has won all of the major broadcasting awards.",
"airtime": "SAT 12pm-1pm, 7pm-8pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/thisAmericanLife.png",
"officialWebsiteLink": "https://www.thisamericanlife.org/",
"meta": {
"site": "news",
"source": "wbez"
},
"link": "/radio/program/this-american-life",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201671138&at=11l79Y&ct=nprdirectory",
"rss": "https://www.thisamericanlife.org/podcast/rss.xml"
}
},
"tinydeskradio": {
"id": "tinydeskradio",
"title": "Tiny Desk Radio",
"info": "We're bringing the best of Tiny Desk to the airwaves, only on public radio.",
"airtime": "SUN 8pm and SAT 9pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/04/300x300-For-Member-Station-Logo-Tiny-Desk-Radio-@2x.png",
"officialWebsiteLink": "https://www.npr.org/series/g-s1-52030/tiny-desk-radio",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/tinydeskradio",
"subscribe": {
"rss": "https://feeds.npr.org/g-s1-52030/rss.xml"
}
},
"wait-wait-dont-tell-me": {
"id": "wait-wait-dont-tell-me",
"title": "Wait Wait... Don't Tell Me!",
"info": "Peter Sagal and Bill Kurtis host the weekly NPR News quiz show alongside some of the best and brightest news and entertainment personalities.",
"airtime": "SUN 10am-11am, SAT 11am-12pm, SAT 6pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Wait-Wait-Podcast-Tile-300x300-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/wait-wait-dont-tell-me/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/wait-wait-dont-tell-me",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/Xogv",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=121493804&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Wait-Wait-Dont-Tell-Me-p46/",
"rss": "https://feeds.npr.org/344098539/podcast.xml"
}
},
"weekend-edition-saturday": {
"id": "weekend-edition-saturday",
"title": "Weekend Edition Saturday",
"info": "Weekend Edition Saturday wraps up the week's news and offers a mix of analysis and features on a wide range of topics, including arts, sports, entertainment, and human interest stories. The two-hour program is hosted by NPR's Peabody Award-winning Scott Simon.",
"airtime": "SAT 5am-10am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Weekend-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/weekend-edition-saturday/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/weekend-edition-saturday"
},
"weekend-edition-sunday": {
"id": "weekend-edition-sunday",
"title": "Weekend Edition Sunday",
"info": "Weekend Edition Sunday features interviews with newsmakers, artists, scientists, politicians, musicians, writers, theologians and historians. The program has covered news events from Nelson Mandela's 1990 release from a South African prison to the capture of Saddam Hussein.",
"airtime": "SUN 5am-10am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Weekend-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/weekend-edition-sunday/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/weekend-edition-sunday"
}
},
"racesReducer": {},
"racesGenElectionReducer": {},
"racesGenElection2026Reducer": {},
"racesGenElection2026PresidentialReducer": {},
"radioSchedulesReducer": {},
"listsReducer": {
"posts/bayareabites?category=reviews": {
"isFetching": false,
"latestQuery": {
"from": 216,
"size": 12
},
"vitalsOnly": false,
"totalRequested": 12,
"isLoading": false,
"isLoadingMore": true,
"total": {
"value": 425,
"relation": "eq"
},
"items": [
"bayareabites_68408",
"bayareabites_68043",
"bayareabites_67784",
"bayareabites_66091",
"bayareabites_67221",
"bayareabites_67095",
"bayareabites_64207",
"bayareabites_64206",
"bayareabites_63594",
"bayareabites_62285",
"bayareabites_61891",
"bayareabites_60442"
],
"complete": true
}
},
"recallGuideReducer": {
"intros": {},
"policy": {},
"candidates": {}
},
"savedArticleReducer": {
"articles": [],
"status": {}
},
"newslettersReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"newsletters": {},
"isSubscribing": false,
"isUnsubscribing": false,
"subscribedNewsletters": {}
},
"termsReducer": {
"about": {
"name": "About",
"type": "terms",
"id": "about",
"slug": "about",
"link": "/about",
"taxonomy": "site"
},
"arts": {
"name": "Arts & Culture",
"grouping": [
"arts",
"pop",
"trulyca"
],
"description": "KQED Arts provides daily in-depth coverage of the Bay Area's music, art, film, performing arts, literature and arts news, as well as cultural commentary and criticism.",
"type": "terms",
"id": "arts",
"slug": "arts",
"link": "/arts",
"taxonomy": "site"
},
"artschool": {
"name": "Art School",
"parent": "arts",
"type": "terms",
"id": "artschool",
"slug": "artschool",
"link": "/artschool",
"taxonomy": "site"
},
"bayareabites": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"parent": "food",
"type": "terms",
"id": "bayareabites",
"slug": "bayareabites",
"link": "/food",
"taxonomy": "site"
},
"bayareahiphop": {
"name": "Bay Area Hiphop",
"type": "terms",
"id": "bayareahiphop",
"slug": "bayareahiphop",
"link": "/bayareahiphop",
"taxonomy": "site"
},
"campaign21": {
"name": "Campaign 21",
"type": "terms",
"id": "campaign21",
"slug": "campaign21",
"link": "/campaign21",
"taxonomy": "site"
},
"careers": {
"name": "Careers",
"type": "terms",
"id": "careers",
"slug": "careers",
"link": "/careers",
"taxonomy": "site"
},
"checkplease": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"parent": "food",
"type": "terms",
"id": "checkplease",
"slug": "checkplease",
"link": "/food",
"taxonomy": "site"
},
"education": {
"name": "Education",
"grouping": [
"education"
],
"type": "terms",
"id": "education",
"slug": "education",
"link": "/education",
"taxonomy": "site"
},
"elections": {
"name": "Elections",
"type": "terms",
"id": "elections",
"slug": "elections",
"link": "/elections",
"taxonomy": "site"
},
"events": {
"name": "Events",
"type": "terms",
"id": "events",
"slug": "events",
"link": "/events",
"taxonomy": "site"
},
"event": {
"name": "Event",
"alias": "events",
"type": "terms",
"id": "event",
"slug": "event",
"link": "/event",
"taxonomy": "site"
},
"filmschoolshorts": {
"name": "Film School Shorts",
"type": "terms",
"id": "filmschoolshorts",
"slug": "filmschoolshorts",
"link": "/filmschoolshorts",
"taxonomy": "site"
},
"food": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"type": "terms",
"id": "food",
"slug": "food",
"link": "/food",
"taxonomy": "site"
},
"forum": {
"name": "Forum",
"relatedContentQuery": "posts/forum?",
"parent": "news",
"type": "terms",
"id": "forum",
"slug": "forum",
"link": "/forum",
"taxonomy": "site"
},
"futureofyou": {
"name": "Future of You",
"grouping": [
"science",
"futureofyou"
],
"parent": "science",
"type": "terms",
"id": "futureofyou",
"slug": "futureofyou",
"link": "/futureofyou",
"taxonomy": "site"
},
"jpepinheart": {
"name": "KQED food",
"relatedContentQuery": "posts/food,bayareabites,checkplease",
"parent": "food",
"type": "terms",
"id": "jpepinheart",
"slug": "jpepinheart",
"link": "/food",
"taxonomy": "site"
},
"liveblog": {
"name": "Live Blog",
"type": "terms",
"id": "liveblog",
"slug": "liveblog",
"link": "/liveblog",
"taxonomy": "site"
},
"livetv": {
"name": "Live TV",
"parent": "tv",
"type": "terms",
"id": "livetv",
"slug": "livetv",
"link": "/livetv",
"taxonomy": "site"
},
"lowdown": {
"name": "The Lowdown",
"relatedContentQuery": "posts/lowdown?",
"parent": "news",
"type": "terms",
"id": "lowdown",
"slug": "lowdown",
"link": "/lowdown",
"taxonomy": "site"
},
"mindshift": {
"name": "Mindshift",
"parent": "news",
"description": "MindShift explores the future of education by highlighting the innovative – and sometimes counterintuitive – ways educators and parents are helping all children succeed.",
"type": "terms",
"id": "mindshift",
"slug": "mindshift",
"link": "/mindshift",
"taxonomy": "site"
},
"news": {
"name": "News",
"grouping": [
"news",
"forum"
],
"type": "terms",
"id": "news",
"slug": "news",
"link": "/news",
"taxonomy": "site"
},
"newsletters": {
"name": "newsletters",
"type": "terms",
"id": "newsletters",
"slug": "newsletters",
"link": "/newsletters",
"taxonomy": "site"
},
"perspectives": {
"name": "Perspectives",
"parent": "radio",
"type": "terms",
"id": "perspectives",
"slug": "perspectives",
"link": "/perspectives",
"taxonomy": "site"
},
"podcasts": {
"name": "Podcasts",
"type": "terms",
"id": "podcasts",
"slug": "podcasts",
"link": "/podcasts",
"taxonomy": "site"
},
"pop": {
"name": "Pop",
"parent": "arts",
"type": "terms",
"id": "pop",
"slug": "pop",
"link": "/pop",
"taxonomy": "site"
},
"pressroom": {
"name": "Pressroom",
"type": "terms",
"id": "pressroom",
"slug": "pressroom",
"link": "/pressroom",
"taxonomy": "site"
},
"quest": {
"name": "Quest",
"parent": "science",
"type": "terms",
"id": "quest",
"slug": "quest",
"link": "/quest",
"taxonomy": "site"
},
"radio": {
"name": "Radio",
"grouping": [
"forum",
"perspectives"
],
"description": "Listen to KQED Public Radio – home of Forum and The California Report – on 88.5 FM in San Francisco, 89.3 FM in Sacramento, 88.3 FM in Santa Rosa and 88.1 FM in Martinez.",
"type": "terms",
"id": "radio",
"slug": "radio",
"link": "/radio",
"taxonomy": "site"
},
"root": {
"name": "KQED",
"image": "https://ww2.kqed.org/app/uploads/2020/02/KQED-OG-Image@1x.png",
"imageWidth": 1200,
"imageHeight": 630,
"headData": {
"title": "KQED | News, Radio, Podcasts, TV | Public Media for Northern California",
"description": "KQED provides public radio, television, and independent reporting on issues that matter to the Bay Area. We’re the NPR and PBS member station for Northern California."
},
"type": "terms",
"id": "root",
"slug": "root",
"link": "/root",
"taxonomy": "site"
},
"science": {
"name": "Science",
"grouping": [
"science",
"futureofyou"
],
"description": "KQED Science brings you award-winning science and environment coverage from the Bay Area and beyond.",
"type": "terms",
"id": "science",
"slug": "science",
"link": "/science",
"taxonomy": "site"
},
"stateofhealth": {
"name": "State of Health",
"parent": "science",
"type": "terms",
"id": "stateofhealth",
"slug": "stateofhealth",
"link": "/stateofhealth",
"taxonomy": "site"
},
"support": {
"name": "Support",
"type": "terms",
"id": "support",
"slug": "support",
"link": "/support",
"taxonomy": "site"
},
"thedolist": {
"name": "The Do List",
"parent": "arts",
"type": "terms",
"id": "thedolist",
"slug": "thedolist",
"link": "/thedolist",
"taxonomy": "site"
},
"trulyca": {
"name": "Truly CA",
"grouping": [
"arts",
"pop",
"trulyca"
],
"parent": "arts",
"type": "terms",
"id": "trulyca",
"slug": "trulyca",
"link": "/trulyca",
"taxonomy": "site"
},
"tv": {
"name": "TV",
"type": "terms",
"id": "tv",
"slug": "tv",
"link": "/tv",
"taxonomy": "site"
},
"voterguide": {
"name": "Voter Guide",
"parent": "elections",
"alias": "elections",
"type": "terms",
"id": "voterguide",
"slug": "voterguide",
"link": "/voterguide",
"taxonomy": "site"
},
"guiaelectoral": {
"name": "Guia Electoral",
"parent": "elections",
"alias": "elections",
"type": "terms",
"id": "guiaelectoral",
"slug": "guiaelectoral",
"link": "/guiaelectoral",
"taxonomy": "site"
},
"bayareabites_category_reviews": {
"isLoading": true
},
"bayareabites_10": {
"type": "terms",
"id": "bayareabites_10",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10",
"found": true
},
"relationships": {},
"featImg": null,
"name": "reviews",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "reviews Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 24,
"slug": "reviews",
"isLoading": false,
"link": "/bayareabites/category/reviews"
},
"bayareabites_109": {
"type": "terms",
"id": "bayareabites_109",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "109",
"found": true
},
"relationships": {},
"featImg": null,
"name": "bay area",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "bay area Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 73,
"slug": "bay-area",
"isLoading": false,
"link": "/bayareabites/category/bay-area"
},
"bayareabites_1875": {
"type": "terms",
"id": "bayareabites_1875",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1875",
"found": true
},
"relationships": {},
"featImg": null,
"name": "local food businesses",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "local food businesses Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1453,
"slug": "local-food-businesses",
"isLoading": false,
"link": "/bayareabites/category/local-food-businesses"
},
"bayareabites_12093": {
"type": "terms",
"id": "bayareabites_12093",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12093",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Oakland Local",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Oakland Local Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6555,
"slug": "oakland-local",
"isLoading": false,
"link": "/bayareabites/category/oakland-local"
},
"bayareabites_1807": {
"type": "terms",
"id": "bayareabites_1807",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1807",
"found": true
},
"relationships": {},
"featImg": null,
"name": "restaurants, bars, cafes, pop-ups",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "restaurants, bars, cafes, pop-ups Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 56,
"slug": "restaurants-and-bars",
"isLoading": false,
"link": "/bayareabites/category/restaurants-and-bars"
},
"bayareabites_12242": {
"type": "terms",
"id": "bayareabites_12242",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12242",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Desco",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Desco Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6704,
"slug": "desco",
"isLoading": false,
"link": "/bayareabites/tag/desco"
},
"bayareabites_766": {
"type": "terms",
"id": "bayareabites_766",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "766",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Italian",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Italian Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 849,
"slug": "italian",
"isLoading": false,
"link": "/bayareabites/tag/italian"
},
"bayareabites_14757": {
"type": "terms",
"id": "bayareabites_14757",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14757",
"found": true
},
"relationships": {},
"featImg": null,
"name": "oakland",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "oakland Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 331,
"slug": "oakland",
"isLoading": false,
"link": "/bayareabites/tag/oakland"
},
"bayareabites_752": {
"type": "terms",
"id": "bayareabites_752",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "752",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Bay Area Bites Food + Drink",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Bay Area Bites Food + Drink Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1,
"slug": "food-and-drink",
"isLoading": false,
"link": "/bayareabites/category/food-and-drink"
},
"bayareabites_12198": {
"type": "terms",
"id": "bayareabites_12198",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12198",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Homestead Restaurant",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Homestead Restaurant Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6660,
"slug": "homestead-restaurant",
"isLoading": false,
"link": "/bayareabites/tag/homestead-restaurant"
},
"bayareabites_697": {
"type": "terms",
"id": "bayareabites_697",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "697",
"found": true
},
"relationships": {},
"featImg": null,
"name": "piedmont grocery",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "piedmont grocery Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 662,
"slug": "piedmont-grocery",
"isLoading": false,
"link": "/bayareabites/tag/piedmont-grocery"
},
"bayareabites_1516": {
"type": "terms",
"id": "bayareabites_1516",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1516",
"found": true
},
"relationships": {},
"featImg": null,
"name": "baking and bakeries",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "baking and bakeries Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1253,
"slug": "baking-and-bakeries",
"isLoading": false,
"link": "/bayareabites/category/baking-and-bakeries"
},
"bayareabites_1653": {
"type": "terms",
"id": "bayareabites_1653",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1653",
"found": true
},
"relationships": {},
"featImg": null,
"name": "dessert and chocolate",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "dessert and chocolate Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 12,
"slug": "dessert-and-chocolate",
"isLoading": false,
"link": "/bayareabites/category/dessert-and-chocolate"
},
"bayareabites_4084": {
"type": "terms",
"id": "bayareabites_4084",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "4084",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food trends and technology",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food trends and technology Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2573,
"slug": "food-and-technology",
"isLoading": false,
"link": "/bayareabites/category/food-and-technology"
},
"bayareabites_12179": {
"type": "terms",
"id": "bayareabites_12179",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12179",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Beth's Community Kitchen",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Beth's Community Kitchen Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6641,
"slug": "beths-community-kitchen",
"isLoading": false,
"link": "/bayareabites/tag/beths-community-kitchen"
},
"bayareabites_12012": {
"type": "terms",
"id": "bayareabites_12012",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12012",
"found": true
},
"relationships": {},
"featImg": null,
"name": "croissant",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "croissant Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6474,
"slug": "croissant",
"isLoading": false,
"link": "/bayareabites/tag/croissant"
},
"bayareabites_12009": {
"type": "terms",
"id": "bayareabites_12009",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12009",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cronut",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cronut Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6471,
"slug": "cronut",
"isLoading": false,
"link": "/bayareabites/tag/cronut"
},
"bayareabites_12011": {
"type": "terms",
"id": "bayareabites_12011",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12011",
"found": true
},
"relationships": {},
"featImg": null,
"name": "donut",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "donut Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6473,
"slug": "donut",
"isLoading": false,
"link": "/bayareabites/tag/donut"
},
"bayareabites_8457": {
"type": "terms",
"id": "bayareabites_8457",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8457",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Lee's deli",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Lee's deli Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2910,
"slug": "lees-deli",
"isLoading": false,
"link": "/bayareabites/tag/lees-deli"
},
"bayareabites_13036": {
"type": "terms",
"id": "bayareabites_13036",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13036",
"found": true
},
"relationships": {},
"featImg": null,
"name": "5 Bites Restaurant Roundups",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "5 Bites Restaurant Roundups Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7499,
"slug": "5-bites-restaurant-roundups",
"isLoading": false,
"link": "/bayareabites/category/5-bites-restaurant-roundups"
},
"bayareabites_13746": {
"type": "terms",
"id": "bayareabites_13746",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13746",
"found": true
},
"relationships": {},
"featImg": null,
"name": "guides",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "guides Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8219,
"slug": "guides-2",
"isLoading": false,
"link": "/bayareabites/category/guides-2"
},
"bayareabites_12119": {
"type": "terms",
"id": "bayareabites_12119",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12119",
"found": true
},
"relationships": {},
"featImg": null,
"name": "arinell",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "arinell Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6581,
"slug": "arinell",
"isLoading": false,
"link": "/bayareabites/tag/arinell"
},
"bayareabites_723": {
"type": "terms",
"id": "bayareabites_723",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "723",
"found": true
},
"relationships": {},
"featImg": null,
"name": "arizmendi",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "arizmendi Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 688,
"slug": "arizmendi",
"isLoading": false,
"link": "/bayareabites/tag/arizmendi"
},
"bayareabites_12069": {
"type": "terms",
"id": "bayareabites_12069",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12069",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cheeseboard collective",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cheeseboard collective Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6531,
"slug": "cheeseboard-collective",
"isLoading": false,
"link": "/bayareabites/tag/cheeseboard-collective"
},
"bayareabites_11449": {
"type": "terms",
"id": "bayareabites_11449",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11449",
"found": true
},
"relationships": {},
"featImg": null,
"name": "full-image",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "full-image Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5909,
"slug": "full-image",
"isLoading": false,
"link": "/bayareabites/tag/full-image"
},
"bayareabites_12068": {
"type": "terms",
"id": "bayareabites_12068",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12068",
"found": true
},
"relationships": {},
"featImg": null,
"name": "gioia",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "gioia Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6530,
"slug": "gioia",
"isLoading": false,
"link": "/bayareabites/tag/gioia"
},
"bayareabites_443": {
"type": "terms",
"id": "bayareabites_443",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "443",
"found": true
},
"relationships": {},
"featImg": null,
"name": "pizza",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "pizza Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 408,
"slug": "pizza",
"isLoading": false,
"link": "/bayareabites/tag/pizza"
},
"bayareabites_12142": {
"type": "terms",
"id": "bayareabites_12142",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12142",
"found": true
},
"relationships": {},
"featImg": null,
"name": "pizza slice",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "pizza slice Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6604,
"slug": "pizza-slice",
"isLoading": false,
"link": "/bayareabites/tag/pizza-slice"
},
"bayareabites_9971": {
"type": "terms",
"id": "bayareabites_9971",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9971",
"found": true
},
"relationships": {},
"featImg": null,
"name": "rotten city pizza",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "rotten city pizza Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4425,
"slug": "rotten-city-pizza",
"isLoading": false,
"link": "/bayareabites/tag/rotten-city-pizza"
},
"bayareabites_12141": {
"type": "terms",
"id": "bayareabites_12141",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12141",
"found": true
},
"relationships": {},
"featImg": null,
"name": "slice",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "slice Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6603,
"slug": "slice",
"isLoading": false,
"link": "/bayareabites/tag/slice"
},
"bayareabites_12070": {
"type": "terms",
"id": "bayareabites_12070",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12070",
"found": true
},
"relationships": {},
"featImg": null,
"name": "zachary's",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "zachary's Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6532,
"slug": "zacharys",
"isLoading": false,
"link": "/bayareabites/tag/zacharys"
},
"bayareabites_2998": {
"type": "terms",
"id": "bayareabites_2998",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2998",
"found": true
},
"relationships": {},
"featImg": null,
"name": "asian food and drink",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "asian food and drink Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 58,
"slug": "asian-food-and-drink",
"isLoading": false,
"link": "/bayareabites/category/asian-food-and-drink"
},
"bayareabites_1962": {
"type": "terms",
"id": "bayareabites_1962",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1962",
"found": true
},
"relationships": {},
"featImg": null,
"name": "economy and food costs",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "economy and food costs Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1488,
"slug": "economy-and-food-costs",
"isLoading": false,
"link": "/bayareabites/category/economy-and-food-costs"
},
"bayareabites_2090": {
"type": "terms",
"id": "bayareabites_2090",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2090",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food history and celebrities",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food history and celebrities Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1561,
"slug": "food-history-and-celebrities",
"isLoading": false,
"link": "/bayareabites/category/food-history-and-celebrities"
},
"bayareabites_1146": {
"type": "terms",
"id": "bayareabites_1146",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1146",
"found": true
},
"relationships": {},
"featImg": null,
"name": "hospitality",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "hospitality Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1460,
"slug": "hospitality",
"isLoading": false,
"link": "/bayareabites/category/hospitality"
},
"bayareabites_61": {
"type": "terms",
"id": "bayareabites_61",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "61",
"found": true
},
"relationships": {},
"featImg": null,
"name": "travel",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "travel Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1216,
"slug": "travel",
"isLoading": false,
"link": "/bayareabites/category/travel"
},
"bayareabites_985": {
"type": "terms",
"id": "bayareabites_985",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "985",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cheap eats",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cheap eats Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 895,
"slug": "cheap-eats",
"isLoading": false,
"link": "/bayareabites/tag/cheap-eats"
},
"bayareabites_12156": {
"type": "terms",
"id": "bayareabites_12156",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12156",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Chris Peterson",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Chris Peterson Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6618,
"slug": "chris-peterson",
"isLoading": false,
"link": "/bayareabites/tag/chris-peterson"
},
"bayareabites_12160": {
"type": "terms",
"id": "bayareabites_12160",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12160",
"found": true
},
"relationships": {},
"featImg": null,
"name": "country cooking",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "country cooking Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6622,
"slug": "country-cooking",
"isLoading": false,
"link": "/bayareabites/tag/country-cooking"
},
"bayareabites_2891": {
"type": "terms",
"id": "bayareabites_2891",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2891",
"found": true
},
"relationships": {},
"featImg": null,
"name": "east oakland",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "east oakland Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2021,
"slug": "east-oakland",
"isLoading": false,
"link": "/bayareabites/tag/east-oakland"
},
"bayareabites_12159": {
"type": "terms",
"id": "bayareabites_12159",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12159",
"found": true
},
"relationships": {},
"featImg": null,
"name": "hidden gem",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "hidden gem Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6621,
"slug": "hidden-gem",
"isLoading": false,
"link": "/bayareabites/tag/hidden-gem"
},
"bayareabites_12155": {
"type": "terms",
"id": "bayareabites_12155",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12155",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Old Weang Ping",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Old Weang Ping Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6617,
"slug": "old-weang-ping",
"isLoading": false,
"link": "/bayareabites/tag/old-weang-ping"
},
"bayareabites_12157": {
"type": "terms",
"id": "bayareabites_12157",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12157",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Pat Sawanwatana",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Pat Sawanwatana Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6619,
"slug": "pat-sawanwatana",
"isLoading": false,
"link": "/bayareabites/tag/pat-sawanwatana"
},
"bayareabites_2633": {
"type": "terms",
"id": "bayareabites_2633",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2633",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Thai",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Thai Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1875,
"slug": "thai",
"isLoading": false,
"link": "/bayareabites/tag/thai"
},
"bayareabites_1190": {
"type": "terms",
"id": "bayareabites_1190",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1190",
"found": true
},
"relationships": {},
"featImg": null,
"name": "thai food",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "thai food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1049,
"slug": "thai-food",
"isLoading": false,
"link": "/bayareabites/tag/thai-food"
},
"bayareabites_12158": {
"type": "terms",
"id": "bayareabites_12158",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12158",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Thai restaurant",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Thai restaurant Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6620,
"slug": "thai-restaurant",
"isLoading": false,
"link": "/bayareabites/tag/thai-restaurant"
},
"bayareabites_2932": {
"type": "terms",
"id": "bayareabites_2932",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2932",
"found": true
},
"relationships": {},
"featImg": null,
"name": "thailand",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "thailand Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2043,
"slug": "thailand",
"isLoading": false,
"link": "/bayareabites/tag/thailand"
},
"bayareabites_1244": {
"type": "terms",
"id": "bayareabites_1244",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1244",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cocktails and spirits",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cocktails and spirits Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 53,
"slug": "cocktails-and-spirits",
"isLoading": false,
"link": "/bayareabites/category/cocktails-and-spirits"
},
"bayareabites_1368": {
"type": "terms",
"id": "bayareabites_1368",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1368",
"found": true
},
"relationships": {},
"featImg": null,
"name": "brunch",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "brunch Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1182,
"slug": "brunch",
"isLoading": false,
"link": "/bayareabites/tag/brunch"
},
"bayareabites_12134": {
"type": "terms",
"id": "bayareabites_12134",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12134",
"found": true
},
"relationships": {},
"featImg": null,
"name": "downtown oakland",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "downtown oakland Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6596,
"slug": "downtown-oakland",
"isLoading": false,
"link": "/bayareabites/tag/downtown-oakland"
},
"bayareabites_12133": {
"type": "terms",
"id": "bayareabites_12133",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12133",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Jonathan Darr",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Jonathan Darr Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6595,
"slug": "jonathan-darr",
"isLoading": false,
"link": "/bayareabites/tag/jonathan-darr"
},
"bayareabites_12132": {
"type": "terms",
"id": "bayareabites_12132",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12132",
"found": true
},
"relationships": {},
"featImg": null,
"name": "oakland local",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "oakland local Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6594,
"slug": "oakland-local-2",
"isLoading": false,
"link": "/bayareabites/tag/oakland-local-2"
},
"bayareabites_11850": {
"type": "terms",
"id": "bayareabites_11850",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11850",
"found": true
},
"relationships": {},
"featImg": null,
"name": "tribune tavern",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "tribune tavern Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6312,
"slug": "tribune-tavern",
"isLoading": false,
"link": "/bayareabites/tag/tribune-tavern"
},
"bayareabites_10749": {
"type": "terms",
"id": "bayareabites_10749",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10749",
"found": true
},
"relationships": {},
"featImg": null,
"name": "banh mi",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "banh mi Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5203,
"slug": "banh-mi",
"isLoading": false,
"link": "/bayareabites/tag/banh-mi"
},
"bayareabites_1269": {
"type": "terms",
"id": "bayareabites_1269",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1269",
"found": true
},
"relationships": {},
"featImg": null,
"name": "chinatown",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "chinatown Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1112,
"slug": "chinatown",
"isLoading": false,
"link": "/bayareabites/tag/chinatown"
},
"bayareabites_1278": {
"type": "terms",
"id": "bayareabites_1278",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1278",
"found": true
},
"relationships": {},
"featImg": null,
"name": "pho",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "pho Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1119,
"slug": "pho",
"isLoading": false,
"link": "/bayareabites/tag/pho"
},
"bayareabites_68": {
"type": "terms",
"id": "bayareabites_68",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "68",
"found": true
},
"relationships": {},
"featImg": null,
"name": "vietnamese",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "vietnamese Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 32,
"slug": "vietnamese",
"isLoading": false,
"link": "/bayareabites/tag/vietnamese"
},
"bayareabites_10851": {
"type": "terms",
"id": "bayareabites_10851",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10851",
"found": true
},
"relationships": {},
"featImg": null,
"name": "photo gallery",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "photo gallery Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5305,
"slug": "photo-gallery",
"isLoading": false,
"link": "/bayareabites/category/photo-gallery"
},
"bayareabites_475": {
"type": "terms",
"id": "bayareabites_475",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "475",
"found": true
},
"relationships": {},
"featImg": null,
"name": "chinese",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "chinese Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 440,
"slug": "chinese",
"isLoading": false,
"link": "/bayareabites/tag/chinese"
},
"bayareabites_2386": {
"type": "terms",
"id": "bayareabites_2386",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2386",
"found": true
},
"relationships": {},
"featImg": null,
"name": "chinese food",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "chinese food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1773,
"slug": "chinese-food",
"isLoading": false,
"link": "/bayareabites/tag/chinese-food"
},
"bayareabites_1784": {
"type": "terms",
"id": "bayareabites_1784",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1784",
"found": true
},
"relationships": {},
"featImg": null,
"name": "chinese new year",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "chinese new year Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1399,
"slug": "chinese-new-year",
"isLoading": false,
"link": "/bayareabites/tag/chinese-new-year"
},
"bayareabites_3529": {
"type": "terms",
"id": "bayareabites_3529",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3529",
"found": true
},
"relationships": {},
"featImg": null,
"name": "lunar new year",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "lunar new year Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2343,
"slug": "lunar-new-year",
"isLoading": false,
"link": "/bayareabites/tag/lunar-new-year"
},
"bayareabites_11157": {
"type": "terms",
"id": "bayareabites_11157",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11157",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Oakland Chinatown",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Oakland Chinatown Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5616,
"slug": "oakland-chinatown",
"isLoading": false,
"link": "/bayareabites/tag/oakland-chinatown"
},
"bayareabites_11115": {
"type": "terms",
"id": "bayareabites_11115",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11115",
"found": true
},
"relationships": {},
"featImg": null,
"name": "chris pastena",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "chris pastena Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5574,
"slug": "chris-pastena",
"isLoading": false,
"link": "/bayareabites/tag/chris-pastena"
},
"bayareabites_11851": {
"type": "terms",
"id": "bayareabites_11851",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11851",
"found": true
},
"relationships": {},
"featImg": null,
"name": "temoor noor",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "temoor noor Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6313,
"slug": "temoor-noor",
"isLoading": false,
"link": "/bayareabites/tag/temoor-noor"
},
"bayareabites_11754": {
"type": "terms",
"id": "bayareabites_11754",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11754",
"found": true
},
"relationships": {},
"featImg": null,
"name": "albany tap room",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "albany tap room Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6216,
"slug": "albany-tap-room",
"isLoading": false,
"link": "/bayareabites/tag/albany-tap-room"
},
"bayareabites_14751": {
"type": "terms",
"id": "bayareabites_14751",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14751",
"found": true
},
"relationships": {},
"featImg": null,
"name": "berkeley",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "berkeley Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 229,
"slug": "berkeley",
"isLoading": false,
"link": "/bayareabites/tag/berkeley"
},
"bayareabites_11759": {
"type": "terms",
"id": "bayareabites_11759",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11759",
"found": true
},
"relationships": {},
"featImg": null,
"name": "bureau 510",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "bureau 510 Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6221,
"slug": "bureau-510",
"isLoading": false,
"link": "/bayareabites/tag/bureau-510"
},
"bayareabites_1964": {
"type": "terms",
"id": "bayareabites_1964",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1964",
"found": true
},
"relationships": {},
"featImg": null,
"name": "burgers",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "burgers Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1489,
"slug": "burgers",
"isLoading": false,
"link": "/bayareabites/tag/burgers"
},
"bayareabites_14773": {
"type": "terms",
"id": "bayareabites_14773",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14773",
"found": true
},
"relationships": {},
"featImg": null,
"name": "east bay",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "east bay Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3223,
"slug": "east-bay",
"isLoading": false,
"link": "/bayareabites/tag/east-bay"
},
"bayareabites_11753": {
"type": "terms",
"id": "bayareabites_11753",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11753",
"found": true
},
"relationships": {},
"featImg": null,
"name": "grazzy burgers",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "grazzy burgers Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6215,
"slug": "grazzy-burgers",
"isLoading": false,
"link": "/bayareabites/tag/grazzy-burgers"
},
"bayareabites_9807": {
"type": "terms",
"id": "bayareabites_9807",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9807",
"found": true
},
"relationships": {},
"featImg": null,
"name": "hamburger",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "hamburger Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4261,
"slug": "hamburger",
"isLoading": false,
"link": "/bayareabites/tag/hamburger"
},
"bayareabites_2198": {
"type": "terms",
"id": "bayareabites_2198",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2198",
"found": true
},
"relationships": {},
"featImg": null,
"name": "memorial day",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "memorial day Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1634,
"slug": "memorial-day",
"isLoading": false,
"link": "/bayareabites/tag/memorial-day"
},
"bayareabites_11760": {
"type": "terms",
"id": "bayareabites_11760",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11760",
"found": true
},
"relationships": {},
"featImg": null,
"name": "moxy beer garden",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "moxy beer garden Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6222,
"slug": "moxy-beer-garden",
"isLoading": false,
"link": "/bayareabites/tag/moxy-beer-garden"
},
"bayareabites_45": {
"type": "terms",
"id": "bayareabites_45",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "45",
"found": true
},
"relationships": {},
"featImg": null,
"name": "KQED",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "KQED Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7,
"slug": "kqed",
"isLoading": false,
"link": "/bayareabites/category/kqed"
},
"bayareabites_90": {
"type": "terms",
"id": "bayareabites_90",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "90",
"found": true
},
"relationships": {},
"featImg": null,
"name": "san francisco",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "san francisco Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 54,
"slug": "san-francisco",
"isLoading": false,
"link": "/bayareabites/category/san-francisco"
},
"bayareabites_1593": {
"type": "terms",
"id": "bayareabites_1593",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1593",
"found": true
},
"relationships": {},
"featImg": null,
"name": "tv, film, video, photography",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "tv, film, video, photography Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 9,
"slug": "tv-film-video",
"isLoading": false,
"link": "/bayareabites/category/tv-film-video"
},
"bayareabites_119": {
"type": "terms",
"id": "bayareabites_119",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "119",
"found": true
},
"relationships": {},
"featImg": null,
"name": "wine",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "wine Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 83,
"slug": "wine",
"isLoading": false,
"link": "/bayareabites/category/wine"
},
"bayareabites_763": {
"type": "terms",
"id": "bayareabites_763",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "763",
"found": true
},
"relationships": {},
"featImg": null,
"name": "check please bay area",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "check please bay area Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2241,
"slug": "check-please-bay-area",
"isLoading": false,
"link": "/bayareabites/tag/check-please-bay-area"
},
"bayareabites_11709": {
"type": "terms",
"id": "bayareabites_11709",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11709",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Guerilla Cafe",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Guerilla Cafe Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6171,
"slug": "guerilla-cafe",
"isLoading": false,
"link": "/bayareabites/tag/guerilla-cafe"
},
"bayareabites_11708": {
"type": "terms",
"id": "bayareabites_11708",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11708",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Hunan Home’s Restaurant",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Hunan Home’s Restaurant Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6170,
"slug": "hunan-homes-restaurant",
"isLoading": false,
"link": "/bayareabites/tag/hunan-homes-restaurant"
},
"bayareabites_867": {
"type": "terms",
"id": "bayareabites_867",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "867",
"found": true
},
"relationships": {},
"featImg": null,
"name": "leslie sbrocco",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "leslie sbrocco Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2242,
"slug": "leslie-sbrocco",
"isLoading": false,
"link": "/bayareabites/tag/leslie-sbrocco"
},
"bayareabites_9653": {
"type": "terms",
"id": "bayareabites_9653",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9653",
"found": true
},
"relationships": {},
"featImg": null,
"name": "radius",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "radius Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4107,
"slug": "radius",
"isLoading": false,
"link": "/bayareabites/tag/radius"
},
"bayareabites_11707": {
"type": "terms",
"id": "bayareabites_11707",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11707",
"found": true
},
"relationships": {},
"featImg": null,
"name": "santa barbara wines",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "santa barbara wines Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6169,
"slug": "santa-barbara-wines",
"isLoading": false,
"link": "/bayareabites/tag/santa-barbara-wines"
},
"bayareabites_11578": {
"type": "terms",
"id": "bayareabites_11578",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11578",
"found": true
},
"relationships": {},
"featImg": null,
"name": "season 8",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "season 8 Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6040,
"slug": "season-8",
"isLoading": false,
"link": "/bayareabites/tag/season-8"
},
"bayareabites_9538": {
"type": "terms",
"id": "bayareabites_9538",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9538",
"found": true
},
"relationships": {},
"featImg": null,
"name": "wine tips",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "wine tips Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3992,
"slug": "wine-tips",
"isLoading": false,
"link": "/bayareabites/tag/wine-tips"
},
"bayareabites_188": {
"type": "terms",
"id": "bayareabites_188",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "188",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cheese",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cheese Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5989,
"slug": "cheese",
"isLoading": false,
"link": "/bayareabites/category/cheese"
},
"bayareabites_64": {
"type": "terms",
"id": "bayareabites_64",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "64",
"found": true
},
"relationships": {},
"featImg": null,
"name": "culinary education and classes",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "culinary education and classes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 28,
"slug": "culinary-education",
"isLoading": false,
"link": "/bayareabites/category/culinary-education"
},
"bayareabites_2638": {
"type": "terms",
"id": "bayareabites_2638",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2638",
"found": true
},
"relationships": {},
"featImg": null,
"name": "DIY, foraging, urban homesteading",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "DIY, foraging, urban homesteading Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1880,
"slug": "diy-and-urban-homesteading",
"isLoading": false,
"link": "/bayareabites/category/diy-and-urban-homesteading"
},
"bayareabites_2554": {
"type": "terms",
"id": "bayareabites_2554",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2554",
"found": true
},
"relationships": {},
"featImg": null,
"name": "gardening and urban farming",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "gardening and urban farming Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1016,
"slug": "gardening-and-urban-farming",
"isLoading": false,
"link": "/bayareabites/category/gardening-and-urban-farming"
},
"bayareabites_1876": {
"type": "terms",
"id": "bayareabites_1876",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1876",
"found": true
},
"relationships": {},
"featImg": null,
"name": "beekeeping",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "beekeeping Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1454,
"slug": "beekeeping",
"isLoading": false,
"link": "/bayareabites/tag/beekeeping"
},
"bayareabites_14753": {
"type": "terms",
"id": "bayareabites_14753",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14753",
"found": true
},
"relationships": {},
"featImg": null,
"name": "beer",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "beer Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 266,
"slug": "beer",
"isLoading": false,
"link": "/bayareabites/tag/beer"
},
"bayareabites_583": {
"type": "terms",
"id": "bayareabites_583",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "583",
"found": true
},
"relationships": {},
"featImg": null,
"name": "chez panisse",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "chez panisse Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 548,
"slug": "chez-panisse",
"isLoading": false,
"link": "/bayareabites/tag/chez-panisse"
},
"bayareabites_14760": {
"type": "terms",
"id": "bayareabites_14760",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14760",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cider",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cider Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1166,
"slug": "cider",
"isLoading": false,
"link": "/bayareabites/tag/cider"
},
"bayareabites_11706": {
"type": "terms",
"id": "bayareabites_11706",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11706",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Cindy Daniel",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Cindy Daniel Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6168,
"slug": "cindy-daniel",
"isLoading": false,
"link": "/bayareabites/tag/cindy-daniel"
},
"bayareabites_11510": {
"type": "terms",
"id": "bayareabites_11510",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11510",
"found": true
},
"relationships": {},
"featImg": null,
"name": "fermentation",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "fermentation Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5971,
"slug": "fermentation",
"isLoading": false,
"link": "/bayareabites/tag/fermentation"
},
"bayareabites_10146": {
"type": "terms",
"id": "bayareabites_10146",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10146",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Healdsburg",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Healdsburg Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4600,
"slug": "healdsburg",
"isLoading": false,
"link": "/bayareabites/tag/healdsburg"
},
"bayareabites_1585": {
"type": "terms",
"id": "bayareabites_1585",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1585",
"found": true
},
"relationships": {},
"featImg": null,
"name": "kombucha",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "kombucha Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1287,
"slug": "kombucha",
"isLoading": false,
"link": "/bayareabites/tag/kombucha"
},
"bayareabites_552": {
"type": "terms",
"id": "bayareabites_552",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "552",
"found": true
},
"relationships": {},
"featImg": null,
"name": "locavore",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "locavore Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 517,
"slug": "locavore",
"isLoading": false,
"link": "/bayareabites/tag/locavore"
},
"bayareabites_396": {
"type": "terms",
"id": "bayareabites_396",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "396",
"found": true
},
"relationships": {},
"featImg": null,
"name": "locavores",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "locavores Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 361,
"slug": "locavores",
"isLoading": false,
"link": "/bayareabites/tag/locavores"
},
"bayareabites_11705": {
"type": "terms",
"id": "bayareabites_11705",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11705",
"found": true
},
"relationships": {},
"featImg": null,
"name": "M.H. Bread and Butter",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "M.H. Bread and Butter Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6167,
"slug": "m-h-bread-and-butter",
"isLoading": false,
"link": "/bayareabites/tag/m-h-bread-and-butter"
},
"bayareabites_11704": {
"type": "terms",
"id": "bayareabites_11704",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11704",
"found": true
},
"relationships": {},
"featImg": null,
"name": "NikiBartavelle",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "NikiBartavelle Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6166,
"slug": "nikibartavelle",
"isLoading": false,
"link": "/bayareabites/tag/nikibartavelle"
},
"bayareabites_11638": {
"type": "terms",
"id": "bayareabites_11638",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11638",
"found": true
},
"relationships": {},
"featImg": null,
"name": "shed",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "shed Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6100,
"slug": "shed",
"isLoading": false,
"link": "/bayareabites/tag/shed"
},
"bayareabites_356": {
"type": "terms",
"id": "bayareabites_356",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "356",
"found": true
},
"relationships": {},
"featImg": null,
"name": "sonoma",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "sonoma Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 321,
"slug": "sonoma",
"isLoading": false,
"link": "/bayareabites/tag/sonoma"
},
"bayareabites_11639": {
"type": "terms",
"id": "bayareabites_11639",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11639",
"found": true
},
"relationships": {},
"featImg": null,
"name": "tilted shed",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "tilted shed Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6101,
"slug": "tilted-shed",
"isLoading": false,
"link": "/bayareabites/tag/tilted-shed"
},
"bayareabites_10888": {
"type": "terms",
"id": "bayareabites_10888",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10888",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Tilted Shed Ciderworks",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Tilted Shed Ciderworks Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5346,
"slug": "tilted-shed-ciderworks",
"isLoading": false,
"link": "/bayareabites/tag/tilted-shed-ciderworks"
},
"bayareabites_3788": {
"type": "terms",
"id": "bayareabites_3788",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3788",
"found": true
},
"relationships": {},
"featImg": null,
"name": "wine country",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "wine country Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2468,
"slug": "wine-country",
"isLoading": false,
"link": "/bayareabites/tag/wine-country"
}
},
"userPermissionsReducer": {
"wpLoggedIn": false
},
"eventsReducer": {},
"fssReducer": {},
"tvDailyScheduleReducer": {},
"tvWeeklyScheduleReducer": {},
"tvPrimetimeScheduleReducer": {},
"tvMonthlyScheduleReducer": {},
"userAccountReducer": {
"user": {
"email": null,
"emailStatus": "EMAIL_UNVALIDATED",
"loggedStatus": "LOGGED_OUT",
"loggingChecked": false,
"articles": [],
"firstName": null,
"lastName": null,
"phoneNumber": null,
"fetchingMembership": false,
"membershipError": false,
"memberships": [
{
"id": null,
"startDate": null,
"firstName": null,
"lastName": null,
"familyNumber": null,
"memberNumber": null,
"memberSince": null,
"expirationDate": null,
"pfsEligible": false,
"isSustaining": false,
"membershipLevel": "Prospect",
"membershipStatus": "Non Member",
"lastGiftDate": null,
"renewalDate": null,
"lastDonationAmount": null
}
]
},
"authModal": {
"isOpen": false,
"view": "LANDING_VIEW"
},
"error": null
},
"youthMediaReducer": {},
"checkPleaseReducer": {
"filterData": {
"region": {
"key": "Restaurant Region",
"filters": [
"Any Region"
]
},
"cuisine": {
"key": "Restaurant Cuisine",
"filters": [
"Any Cuisine"
]
}
},
"restaurantDataById": {},
"restaurantIdsSorted": [],
"error": null
},
"userAgentReducer": {
"userAgent": "Mozilla/5.0 AppleWebKit/537.36 (KHTML, like Gecko; compatible; ClaudeBot/1.0; +claudebot@anthropic.com)",
"isBot": true
},
"requestOutcomesReducer": {
"notFound": []
},
"navPromosReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": true,
"promos": {
"news": {
"name": "2026 Voter Guide",
"link": "/voterguide",
"imageURL": "https://cdn.kqed.org/wp-content/uploads/2026/10/Nav-News-Nov2026ElectionCoverage@2x-7bd4aad4.png",
"description": "Get informed in minutes with our Voter Guide for California’s November 3 election."
},
"podcasts-radio": {},
"video-tv": {},
"events": {},
"support": {}
}
}
}
