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"content": "\u003cfigure id=\"attachment_60480\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/cp803-group1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/cp803-group1000.jpg\" alt=\"Guests and host Leslie Sbrocco tape the third episode of Season 8 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-60480\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests and host Leslie Sbrocco tape the third 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> third episode of Season 8 airs on Thursday April 25 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=8407\">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 third episode of Season 8 features these restaurants: \u003ca href=\"http://blogs.kqed.org/checkplease/?p=8463\">Maverick\u003c/a> (San Francisco), \u003ca href=\"http://blogs.kqed.org/checkplease/?p=8479\">Izakaya Yuzuki\u003c/a> (San Francisco) and \u003ca href=\"http://blogs.kqed.org/checkplease/?p=8497\">Souk Savanh\u003c/a> (Oakland).\u003c/p>\n\u003cp>\u003cstrong>Watch Leslie Sbrocco share her Wine & Spirits Tips about Sake:\u003c/strong>\u003c/p>\n\u003cp>[youtube http://www.youtube.com/watch?v=r5LLodzNPq4]\u003c/p>\n\u003cp>\u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\">View more Wine Tips at Check, Please! Bay Area\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Check, Please! Bay Area reviews these restaurants: Maverick (San Francisco), Izakaya Yuzuki (San Francisco), Souk Savanh (Oakland). Leslie Sbrocco's Wine Tips this episode are about Sake.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_60480\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/cp803-group1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/cp803-group1000.jpg\" alt=\"Guests and host Leslie Sbrocco tape the third episode of Season 8 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-60480\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests and host Leslie Sbrocco tape the third 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> third episode of Season 8 airs on Thursday April 25 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=8407\">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 third episode of Season 8 features these restaurants: \u003ca href=\"http://blogs.kqed.org/checkplease/?p=8463\">Maverick\u003c/a> (San Francisco), \u003ca href=\"http://blogs.kqed.org/checkplease/?p=8479\">Izakaya Yuzuki\u003c/a> (San Francisco) and \u003ca href=\"http://blogs.kqed.org/checkplease/?p=8497\">Souk Savanh\u003c/a> (Oakland).\u003c/p>\n\u003cp>\u003cstrong>Watch Leslie Sbrocco share her Wine & Spirits Tips about Sake:\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/r5LLodzNPq4'\n title='//www.youtube.com/embed/r5LLodzNPq4'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\">View more Wine Tips at Check, Please! Bay Area\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Art as Food as Art: Caitlin Freeman and her \"Modern Art Desserts\"",
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"content": "\u003cfigure id=\"attachment_60359\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Freeman_Caitlin1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Freeman_Caitlin1000.jpg\" alt=\"Caitlin Freeman. Photo: Charles Villyard\" width=\"1000\" height=\"664\" class=\"size-full wp-image-60359\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Caitlin Freeman. Photo: Charles Villyard\u003c/figcaption>\u003c/figure>\n\u003cp>Andy Warhol as Jell-O, Jeff Koons as a gilded white hot chocolate, and Cindy Sherman as a pink ice cream float dusted with glitter are just a few of the edible art concepts cooked up by Caitlin Freeman, an artist who creates confections and fancy snacks based on special exhibitions at SFMOMA. Her new book, \"Modern Art Desserts,\" details recipes and stories from her self-made dream job: responding to art through food.\u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/Modern-Art-Desserts-Recipes-Confections/dp/1607743906\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Free_Modern-Art-Desserts600.jpg\" alt=\"Modern Art Desserts by Caitlin Freeman\" width=\"400\" class=\"aligncenter size-full wp-image-60357\">\u003c/a>\u003c/p>\n\u003cp>Freeman co-owned Miette pastry shops before opening the \u003ca href=\"http://www.bluebottlecoffee.com/\">Blue Bottle Coffee\u003c/a> bar at SFMOMA’s rooftop garden with her husband \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/07/30/bay-area-coffee-roasters-food-wine-this-week/\">James\u003c/a>. From Miette, she brought along artist and pastry chef \u003ca href=\"http://www.leahrosenberg.com\">Leah Rosenberg\u003c/a>, and assistant Tess Wilson. The team’s desserts are innovative, creative and sometimes controversial. A cookie plate inspired by Richard Serra’s massive steel sculptures is likely the \u003ca href=\"http://www.bluebottlecoffee.com/2013/04/setting-the-serra-story-straight/\">first dessert to have ever received a cease and desist letter\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Thiebaud-Pink-Cake600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Thiebaud-Pink-Cake600-190x190.jpg\" title=\"Thiebaud Pink Cake\" alt=\"Thiebaud Pink Cake. Photo: Clay McLachlan (c) 2013\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-60362\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Sherman-Ice-Cream-Float600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Sherman-Ice-Cream-Float600-190x190.jpg\" title=\"Sherman Ice Cream Float\" alt=\"Sherman Ice Cream Float. Photo: Clay McLachlan (c) 2013\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-60361\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Koons-White-Hot-Chocolate600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Koons-White-Hot-Chocolate600-190x190.jpg\" title=\"Koons White Hot Chocolate with Lillet Marshmallows\" alt=\"Koons White Hot Chocolate with Lillet Marshmallows. Photo: Clay McLachlan (c) 2013\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-60360\">\u003c/a>\u003cbr>\n\u003cem>\u003c/em> \u003c/p>\n\u003cp>Freeman credits painter \u003ca href=\"http://www.kqed.org/arts/programs/spark/profile.jsp?essid=24225\">Wayne Thiebaud\u003c/a> with inspiring her to become a baker, and says the book is a love letter to him. Her favorite cakes to bake are buttercream party cakes, and that’s exactly what Thiebaud is known for painting. The two cake-loving artists haven’t met yet, but Freeman throws a birthday party for him every year at the cafe. Besides her most popular cakes modeled after works by Thiebaud and Piet Mondrian, 70 modern art desserts have been created over the past four years. Textile artist Ruth Laskey’s two-color weavings became conceptual sodas where flavors were assigned to each color, creating combinations like \u003ca href=\"http://www.epicurious.com/recipes/food/views/Laskey-Lemon-Soda-with-Bay-Ice-Cubes-51159600\">lemon soda with bay ice cubes\u003c/a>, and bubblegum soda (made from Dubble Bubble gum concentrate) with violet ice cubes. Freeman was interested in the overlap between colors and flavors, a concept that went through some trial and error when she focused on Andy Warhol’s self portrait in green, blue, red, and yellow. She tried to make a Bloody Mary gelée and explains, “I didn’t want to use food coloring but I figured we could use blue curacao. We made Campbell’s tomato soup Jell-O, celery, horseradish and Worcester Jell-O, and it was revolting. It shouldn’t be a surprise, but that was the one recipe that didn’t really work out.” Her aversion to food coloring had to be overcome for her Mondrian cake, a chocolate ganache grid with primary-colored cake blocks, but she’s not the only one who is wary of unnatural-looking cake dye. She says, “People easily gobble up the yellow and red, but often they’ll leave the blue square on the plate.”\u003c/p>\n\u003cfigure id=\"attachment_60486\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/winogrand-cake1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/winogrand-cake1000.jpg\" alt=\"Dessert is based on Garry Winogrand's "Kerrville, Texas" (1977). Photo: Willa Koerner.\" width=\"1000\" height=\"667\" class=\"size-full wp-image-60486\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dessert is based on Garry Winogrand's \"Kerrville, Texas\" (1977). Photo: Willa Koerner.\u003c/figcaption>\u003c/figure>\n\u003cp>Freeman’s latest concoction, inspired by a \u003ca href=\"http://www.kqed.org/arts/visualarts/article.jsp?essid=117645\">Gary Winogrand\u003c/a> photograph, is an ambitious multimedia project. As she describes it, “The piece we chose is these two people dancing on a platform that looks just like an ice cream cake. So we’re making this ridiculous multimedia cake that involves Stevie Wonder’s “Sir Duke” playing from an MP3 player inside the plate, which happened to be the number seventeen song the year the photo was taken, and looks exactly like the song they would’ve been dancing to. We’ll have two images laser-cut as cake toppers that will be dancing on the cake.” The desserts are often conceptual, and sometimes literal, like the Jasper Johns-inspired grilled cheese that looks like his piece, \u003ca href=\"http://www.washingtonpost.com/rf/image_606w/2010-2019/WashingtonPost/2012/05/29/Style/Images/KENNCOTT002_1338319201.jpg\">Bread\u003c/a>. As Freeman describes the project, “The piece is a lead panel with a piece of bread on it, so we made a grilled cheese and served it on a to-scale board painted to look like lead. It was a giant, oversized board people would have to carry back to their table.” She likes that her creations can help make the art more accessible, and says that when she walks into a gallery of California painters, “especially Diebenkorn and Thiebaud,” she often wants to take the paintings home, and says: \u003c/p>\n\u003cblockquote>\u003cp>“Making desserts is my way of owning something, of really pretending that I’m stealing it, and making it my own.”\u003c/p>\u003c/blockquote>\n\u003cp>[vimeo 63069294] \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"\u003ca href=\"http://www.amazon.com/Modern-Art-Desserts-Recipes-Confections/dp/1607743906\">Modern Art Desserts\u003c/a>\" was released this month by Ten Speed Press. Freeman’s Mondrian cakes will soon be available for purchase online (available for delivery, packed in dry ice). Keep up with her projects at \u003ca href=\"http://www.modernartdesserts.com/\">modernartdesserts.com\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Photos of desserts reprinted with permission from Modern Art Desserts: Recipes for Cakes, Cookies, Confections, and Frozen Treats Based on Iconic Works of Art, by Caitlin Freeman, copyright (c) 2013. Published by Ten Speed Press, a division of Random House, Inc. Photo credit: Clay McLachlan (c) 2013\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_60359\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Freeman_Caitlin1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Freeman_Caitlin1000.jpg\" alt=\"Caitlin Freeman. Photo: Charles Villyard\" width=\"1000\" height=\"664\" class=\"size-full wp-image-60359\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Caitlin Freeman. Photo: Charles Villyard\u003c/figcaption>\u003c/figure>\n\u003cp>Andy Warhol as Jell-O, Jeff Koons as a gilded white hot chocolate, and Cindy Sherman as a pink ice cream float dusted with glitter are just a few of the edible art concepts cooked up by Caitlin Freeman, an artist who creates confections and fancy snacks based on special exhibitions at SFMOMA. Her new book, \"Modern Art Desserts,\" details recipes and stories from her self-made dream job: responding to art through food.\u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/Modern-Art-Desserts-Recipes-Confections/dp/1607743906\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Free_Modern-Art-Desserts600.jpg\" alt=\"Modern Art Desserts by Caitlin Freeman\" width=\"400\" class=\"aligncenter size-full wp-image-60357\">\u003c/a>\u003c/p>\n\u003cp>Freeman co-owned Miette pastry shops before opening the \u003ca href=\"http://www.bluebottlecoffee.com/\">Blue Bottle Coffee\u003c/a> bar at SFMOMA’s rooftop garden with her husband \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/07/30/bay-area-coffee-roasters-food-wine-this-week/\">James\u003c/a>. From Miette, she brought along artist and pastry chef \u003ca href=\"http://www.leahrosenberg.com\">Leah Rosenberg\u003c/a>, and assistant Tess Wilson. The team’s desserts are innovative, creative and sometimes controversial. A cookie plate inspired by Richard Serra’s massive steel sculptures is likely the \u003ca href=\"http://www.bluebottlecoffee.com/2013/04/setting-the-serra-story-straight/\">first dessert to have ever received a cease and desist letter\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Thiebaud-Pink-Cake600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Thiebaud-Pink-Cake600-190x190.jpg\" title=\"Thiebaud Pink Cake\" alt=\"Thiebaud Pink Cake. Photo: Clay McLachlan (c) 2013\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-60362\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Sherman-Ice-Cream-Float600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Sherman-Ice-Cream-Float600-190x190.jpg\" title=\"Sherman Ice Cream Float\" alt=\"Sherman Ice Cream Float. Photo: Clay McLachlan (c) 2013\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-60361\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Koons-White-Hot-Chocolate600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Koons-White-Hot-Chocolate600-190x190.jpg\" title=\"Koons White Hot Chocolate with Lillet Marshmallows\" alt=\"Koons White Hot Chocolate with Lillet Marshmallows. Photo: Clay McLachlan (c) 2013\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-60360\">\u003c/a>\u003cbr>\n\u003cem>\u003c/em> \u003c/p>\n\u003cp>Freeman credits painter \u003ca href=\"http://www.kqed.org/arts/programs/spark/profile.jsp?essid=24225\">Wayne Thiebaud\u003c/a> with inspiring her to become a baker, and says the book is a love letter to him. Her favorite cakes to bake are buttercream party cakes, and that’s exactly what Thiebaud is known for painting. The two cake-loving artists haven’t met yet, but Freeman throws a birthday party for him every year at the cafe. Besides her most popular cakes modeled after works by Thiebaud and Piet Mondrian, 70 modern art desserts have been created over the past four years. Textile artist Ruth Laskey’s two-color weavings became conceptual sodas where flavors were assigned to each color, creating combinations like \u003ca href=\"http://www.epicurious.com/recipes/food/views/Laskey-Lemon-Soda-with-Bay-Ice-Cubes-51159600\">lemon soda with bay ice cubes\u003c/a>, and bubblegum soda (made from Dubble Bubble gum concentrate) with violet ice cubes. Freeman was interested in the overlap between colors and flavors, a concept that went through some trial and error when she focused on Andy Warhol’s self portrait in green, blue, red, and yellow. She tried to make a Bloody Mary gelée and explains, “I didn’t want to use food coloring but I figured we could use blue curacao. We made Campbell’s tomato soup Jell-O, celery, horseradish and Worcester Jell-O, and it was revolting. It shouldn’t be a surprise, but that was the one recipe that didn’t really work out.” Her aversion to food coloring had to be overcome for her Mondrian cake, a chocolate ganache grid with primary-colored cake blocks, but she’s not the only one who is wary of unnatural-looking cake dye. She says, “People easily gobble up the yellow and red, but often they’ll leave the blue square on the plate.”\u003c/p>\n\u003cfigure id=\"attachment_60486\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/winogrand-cake1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/winogrand-cake1000.jpg\" alt=\"Dessert is based on Garry Winogrand's "Kerrville, Texas" (1977). Photo: Willa Koerner.\" width=\"1000\" height=\"667\" class=\"size-full wp-image-60486\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dessert is based on Garry Winogrand's \"Kerrville, Texas\" (1977). Photo: Willa Koerner.\u003c/figcaption>\u003c/figure>\n\u003cp>Freeman’s latest concoction, inspired by a \u003ca href=\"http://www.kqed.org/arts/visualarts/article.jsp?essid=117645\">Gary Winogrand\u003c/a> photograph, is an ambitious multimedia project. As she describes it, “The piece we chose is these two people dancing on a platform that looks just like an ice cream cake. So we’re making this ridiculous multimedia cake that involves Stevie Wonder’s “Sir Duke” playing from an MP3 player inside the plate, which happened to be the number seventeen song the year the photo was taken, and looks exactly like the song they would’ve been dancing to. We’ll have two images laser-cut as cake toppers that will be dancing on the cake.” The desserts are often conceptual, and sometimes literal, like the Jasper Johns-inspired grilled cheese that looks like his piece, \u003ca href=\"http://www.washingtonpost.com/rf/image_606w/2010-2019/WashingtonPost/2012/05/29/Style/Images/KENNCOTT002_1338319201.jpg\">Bread\u003c/a>. As Freeman describes the project, “The piece is a lead panel with a piece of bread on it, so we made a grilled cheese and served it on a to-scale board painted to look like lead. It was a giant, oversized board people would have to carry back to their table.” She likes that her creations can help make the art more accessible, and says that when she walks into a gallery of California painters, “especially Diebenkorn and Thiebaud,” she often wants to take the paintings home, and says: \u003c/p>\n\u003cblockquote>\u003cp>“Making desserts is my way of owning something, of really pretending that I’m stealing it, and making it my own.”\u003c/p>\u003c/blockquote>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"\u003ca href=\"http://www.amazon.com/Modern-Art-Desserts-Recipes-Confections/dp/1607743906\">Modern Art Desserts\u003c/a>\" was released this month by Ten Speed Press. Freeman’s Mondrian cakes will soon be available for purchase online (available for delivery, packed in dry ice). Keep up with her projects at \u003ca href=\"http://www.modernartdesserts.com/\">modernartdesserts.com\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Photos of desserts reprinted with permission from Modern Art Desserts: Recipes for Cakes, Cookies, Confections, and Frozen Treats Based on Iconic Works of Art, by Caitlin Freeman, copyright (c) 2013. Published by Ten Speed Press, a division of Random House, Inc. Photo credit: Clay McLachlan (c) 2013\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Check, Please! Bay Area reviews: Zaré at Fly Trap, Barrio Fiesta, Flora",
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"content": "\u003cfigure id=\"attachment_60008\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/cp802group1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/cp802group1000.jpg\" alt=\"Guests and host Leslie Sbrocco tape the second episode of Season 8 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-60008\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests and host Leslie Sbrocco tape the second episode of Season 8 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area's\u003c/a> second episode of Season 8 airs on Thursday April 18 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=8226\">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 second episode of Season 8 features these restaurants: \u003ca href=\"http://blogs.kqed.org/checkplease/?p=8271\">Zaré at Fly Trap\u003c/a> (San Francisco), \u003ca href=\"http://blogs.kqed.org/checkplease/?p=8317\">Barrio Fiesta Restaurant\u003c/a> (Milpitas) and \u003ca href=\"http://blogs.kqed.org/checkplease/?p=8296\">Flora\u003c/a> (Oakland).\u003c/p>\n\u003cp>\u003cstrong>Watch Leslie Sbrocco share her Wine & Spirits Tips about Whiskey:\u003c/strong>\u003c/p>\n\u003cp>[youtube http://www.youtube.com/watch?v=A9glQ2CyJJg]\u003c/p>\n\u003cp>\u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\">View more Wine Tips at Check, Please! Bay Area\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cfigure id=\"attachment_59771\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/cp801-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/cp801-1000.jpg\" alt=\"Guests and host Leslie Sbrocco taping the 100th episode of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"1000\" height=\"670\" class=\"size-full wp-image-59771\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests and host Leslie Sbrocco taping the 100th episode 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> 100th episode kicks off Season 8 on Thursday April 11 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=8039\">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 tips with each episode.\u003c/p>\n\u003cp>The first episode of Season 8 features these San Francisco restaurants: \u003ca href=\"http://blogs.kqed.org/checkplease/?p=8094\">Angkor Borei\u003c/a>, \u003ca href=\"http://blogs.kqed.org/checkplease/?p=8104\">Indigo Restaurant\u003c/a> and \u003ca href=\"http://blogs.kqed.org/checkplease/?p=8117\">Farallon\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Watch Leslie Sbrocco share her Wine Tips about California Wine Regions:\u003c/strong>\u003c/p>\n\u003cp>[youtube http://www.youtube.com/watch?v=Bqkq7hYRdzg]\u003c/p>\n\u003cp>\u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\">View more Wine Tips at Check, Please! Bay Area\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_59771\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/cp801-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/cp801-1000.jpg\" alt=\"Guests and host Leslie Sbrocco taping the 100th episode of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"1000\" height=\"670\" class=\"size-full wp-image-59771\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests and host Leslie Sbrocco taping the 100th episode 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> 100th episode kicks off Season 8 on Thursday April 11 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=8039\">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 tips with each episode.\u003c/p>\n\u003cp>The first episode of Season 8 features these San Francisco restaurants: \u003ca href=\"http://blogs.kqed.org/checkplease/?p=8094\">Angkor Borei\u003c/a>, \u003ca href=\"http://blogs.kqed.org/checkplease/?p=8104\">Indigo Restaurant\u003c/a> and \u003ca href=\"http://blogs.kqed.org/checkplease/?p=8117\">Farallon\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Watch Leslie Sbrocco share her Wine Tips about California Wine Regions:\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/Bqkq7hYRdzg'\n title='//www.youtube.com/embed/Bqkq7hYRdzg'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\">View more Wine Tips at Check, Please! Bay Area\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Shorty Goldstein's: A New Jewish Deli in San Francisco's FiDi",
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"content": "\u003cp>Now that you've all broken your week of unleavened, unfermented Passover eating with pizza and beer, it's time to jump back on the pastrami-sandwich bandwagon with a trip to San Francisco's newest Jewish-style deli, \u003ca href=\"http://www.shortygoldsteins.com\">Shorty Goldstein's\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_59581\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/michael1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/michael1000.jpg\" alt=\"Owner of Shorty Goldstein's, Michael Siegel\" width=\"1000\" height=\"750\" class=\"size-full wp-image-59581\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Michael Siegel, owner of Shorty Goldstein's\u003c/figcaption>\u003c/figure>\n\u003cp>First, the name. Wince-worthy as it seemed on first hearing, owner Michael Siegel came by it honestly: Shorty was the nickname of his great-grandmother, Pauline Goldstein, and no Jewish deli-meister can hope for success without paying hommage to his \u003cem>bubbe.\u003c/em> Born in Tucson, Arizona, Siegel, who worked as a chef de cuisine at Betelnut for 5 years before jumping into restaurant ownership this year, grew up on the Jewish comfort food made by his Philadelphia and New York-bred relatives. Every year, \"Shorty\" would come visit for a month, enlisting the young Michael as her helper in rolling and stuffing the dozens of potato knishes she'd make for the family. Afterwards, Siegel's grandmother would dole them out, one at a time, making them last. \u003c/p>\n\u003cp>Throughout his culinary career, through training in French, Mediterranean, and Asian cuisines, Siegel kept returning, in his mind, to the familiar briskets, latkes, and stuffed cabbages of his youth. And now, here they are, only done with a San Francisco spin, so that the cauliflower and beets are pickled in-house, the chopped chicken livers are packed in jam jars, and the rugulach are filled with apples and cardamom or strawberries and black pepper. (The small, fluffy knishes, however, are true to their originals.) So far, it's working: open for breakfast and lunch weekdays only in the Financial District, Shorty's has been enviably busy since its opening day. \u003c/p>\n\u003cfigure id=\"attachment_59594\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/frontcounter1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/frontcounter1000.jpg\" alt=\"Front counter at Shorty Goldstein's\" width=\"1000\" height=\"750\" class=\"size-full wp-image-59594\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Front counter at Shorty Goldstein's\u003c/figcaption>\u003c/figure>\n\u003cp>During the first week, the line of suits and skirts-and-heels stretched back past the door by the dozens. Always curious about the next new thing--and never one to turn down the chance of tasty pastrami without the need for a plane ticket to New York or LA--we grabbed a counterside seat next to two nice ladies of a certain age. They were the kind who, in my New Jersey youth, would have been ace \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/10/26/grandmas-rugelach/\">rugelach\u003c/a> bakers active in the synagogue sisterhood. Here, they were enjoying a corned beef sandwich and a tongue sandwich (a Thursday-only special), respectively. This being San Francisco, there's just no way to relate their enthusiasm for the tongue sandwich without it sounding irredeemably but unintentionally dirty, so I won't try, but suffice it say, it was a nice tongue sandwich, very much appreciated.\u003c/p>\n\u003cp>Although there's room for tables in the wood-floored, chalkboard-walled room, seats are limited to metal stools ranged along narrow counters clinging to the edges of the exposed brick walls. Despite friendly servers and pleasant amenities--cutlery with a nice heft to it, a tall glass dispenser of spa-like cucumber-mint water--the setup that doesn't encourage lingering, or ordering more than can fit in a single-plate line in front of you. \u003c/p>\n\u003cfigure id=\"attachment_59585\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/chocolateeggcream-cornedbeef600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/chocolateeggcream-cornedbeef600.jpg\" alt=\"Chocolate egg cream and Corned Beef sandwich\" width=\"400\" class=\"size-full wp-image-59585\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chocolate egg cream and Corned Beef sandwich\u003c/figcaption>\u003c/figure>\n\u003cp>According to Siegel, their house-cured pastrami is their top seller, outselling even the popular corned beef two to one. And, like the corned beef, it's some good stuff, flavorful and moist, maybe cut a little too thick, not quite as magically spicy/fatty/umami-fantastic as \u003ca href=\"http://www.wisesonsdeli.com\">Wise Sons'\u003c/a>, but still an excellent reason to leave your desk. (They'll also double the meat, should you need the full mouth-stretching, Carnegie-Deli experience.) If only the bread were better. This beige, fluffy stuff hardly tastes of rye, and there's not a caraway seed in sight. Why not \u003ca href=\"http://www.semifreddis.com/products\">Semifreddi's Odessa Rye\u003c/a>, or \u003ca href=\"http://acmebread.com/bread/rye\">Acme Bread's New York Rye\u003c/a>? After all, if the kitchen's going to all the trouble to make the Fridays-only tuna salad from super-scratch, using seared fresh albacore bound with house-made mayonnaise loaded with dill, red onions and celery, it should be embraced by bread that's worthy. \u003c/p>\n\u003cfigure id=\"attachment_59596\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/chickenliver500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/chickenliver500-290x217.jpg\" alt=\"Chopped Chicken Liver, Toast and Pickled Baby Fennel\" width=\"290\" height=\"217\" class=\"size-medium wp-image-59596\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chopped Chicken Liver, Toast and Pickled Baby Fennel\u003c/figcaption>\u003c/figure>\n\u003cp>The bread is certainly better toasted, when small squares serve as a delivery vehicle for a jar of satisfyingly dense chopped chicken-liver spread, paired with surprisingly elegant wisps of pickled baby fennel. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Since the open kitchen at the back of the restaurant has only a small flattop grill, making toasted sandwiches by the hundreds isn't an option; so far, the only hot sandwiches are the daily grilled cheese along with Wednesday's Rachel, which Siegel describes as a sister to the Reuben, made with pastrami, cole slaw, and Swiss. \u003c/p>\n\u003cfigure id=\"attachment_59587\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/kitchen1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/kitchen1000.jpg\" alt=\"Open Kitchen at Shorty Goldstein's \" width=\"1000\" height=\"750\" class=\"size-full wp-image-59587\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Open Kitchen at Shorty Goldstein's\u003c/figcaption>\u003c/figure>\n\u003cp>There's a very nice looking bowl of chicken soup with matzoh balls, although we were still having too much of a matzoh hangover from the past 8 days of Passover to try it. And while Shorty's is no \u003ca href=\"http://gracias-madre.com/\">Gracias Madre\u003c/a>, there is a daily vegetarian soup (potato-green garlic on a recent visit), the aforementioned grilled cheese and veggie sandwich, a well-stocked farmer's market salad (recently, baby lettuces, artichoke, avocado and \u003ca href=\"http://www.cypressgrovechevre.com/our-cheese/aged-cheeses/midnight-moon.html#.UWElmDcTSx0\">Midnight Moon\u003c/a> gouda, in a raisin-molasses dressing) and a pickle plate (currently, some pleasantly crisp cauliflower, tender asparagus and regrettably mushy, over-vinegared beets). \u003c/p>\n\u003cp>But enough of that. How's the egg cream? An egg cream, I must point out to you kombucha-swilling West Coasters, contains neither eggs nor cream. Essentially, it's an ice cream soda with no ice cream, made with a few fingers of chocolate syrup (purists swear by Brooklyn-born \u003ca href=\"http://www.foxs-syrups.com/\">Fox's U-Bet\u003c/a>) and milk foamed into a frothy, bubbly drink by a powerful jet of seltzer. Seltzer that's released, properly, from a glass siphon bottle, not a soda gun or worse, a screw-top bottle of lazy sparkling water. A real egg cream needs a sting behind it, the bubbles crisp and sharp on your tongue; otherwise, you might as well be drinking \u003ca href=\"http://www.drinkyoo-hoo.com/\">Yoo-hoo\u003c/a>. So far, no one in the Bay Area gets it right, to my taste--they're always too flat, too rich, too chocolatey-sweet. \u003c/p>\n\u003cfigure id=\"attachment_59589\" class=\"wp-caption alignright\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/carameleggcream.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/carameleggcream-290x217.jpg\" alt=\"Salted Caramel Egg Cream\" width=\"290\" height=\"217\" class=\"size-medium wp-image-59589\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Salted Caramel Egg Cream\u003c/figcaption>\u003c/figure>\n\u003cp>Shorty's is getting close, although by my lights, their seltzer, even though it comes correctly out of a siphon, isn't quite powerfully fizzy enough. During opening week, the egg cream was an eyebrow-raising $5, making the comparison to \u003ca href=\"http://www.youtube.com/watch?v=zoJAc_aSM7E\">Pulp Fiction's $5 milkshake\u003c/a> inevitable. (It's since been dropped to $4.) But Siegel makes up for any lack of bubbles by offering seasonal flavors to go with the typical chocolate and vanilla. Right now, there's strawberry, made from a jammy concoction of fresh berries from \u003ca href=\"https://twitter.com/Yerenafarms\">Yerena Farms\u003c/a> sweetened with agave syrup, and the pretty spectacular salted caramel, which is just as good as you'd think. Take that, New York!\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/SGFIDI\">Shorty Goldstein's\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/SGoldsteins\">@SGoldsteins\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/6WlZm\">Map\u003c/a>\u003cbr>\n126 Sutter St\u003cbr>\nSan Francisco, CA 94104\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (415) 986-2676\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Mon-Fri 8am-4pm \u003c/p>\n\n",
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"excerpt": "Salted caramel egg creams? Fresh albacore tuna salad? Michael Siegel, formerly a chef at Betelnut, gets back to his roots, San Francisco-style, at his new FiDi deli, Shorty Goldstein's. Stephanie Rosenbaum reports back on a pair of recent visits.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Now that you've all broken your week of unleavened, unfermented Passover eating with pizza and beer, it's time to jump back on the pastrami-sandwich bandwagon with a trip to San Francisco's newest Jewish-style deli, \u003ca href=\"http://www.shortygoldsteins.com\">Shorty Goldstein's\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_59581\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/michael1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/michael1000.jpg\" alt=\"Owner of Shorty Goldstein's, Michael Siegel\" width=\"1000\" height=\"750\" class=\"size-full wp-image-59581\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Michael Siegel, owner of Shorty Goldstein's\u003c/figcaption>\u003c/figure>\n\u003cp>First, the name. Wince-worthy as it seemed on first hearing, owner Michael Siegel came by it honestly: Shorty was the nickname of his great-grandmother, Pauline Goldstein, and no Jewish deli-meister can hope for success without paying hommage to his \u003cem>bubbe.\u003c/em> Born in Tucson, Arizona, Siegel, who worked as a chef de cuisine at Betelnut for 5 years before jumping into restaurant ownership this year, grew up on the Jewish comfort food made by his Philadelphia and New York-bred relatives. Every year, \"Shorty\" would come visit for a month, enlisting the young Michael as her helper in rolling and stuffing the dozens of potato knishes she'd make for the family. Afterwards, Siegel's grandmother would dole them out, one at a time, making them last. \u003c/p>\n\u003cp>Throughout his culinary career, through training in French, Mediterranean, and Asian cuisines, Siegel kept returning, in his mind, to the familiar briskets, latkes, and stuffed cabbages of his youth. And now, here they are, only done with a San Francisco spin, so that the cauliflower and beets are pickled in-house, the chopped chicken livers are packed in jam jars, and the rugulach are filled with apples and cardamom or strawberries and black pepper. (The small, fluffy knishes, however, are true to their originals.) So far, it's working: open for breakfast and lunch weekdays only in the Financial District, Shorty's has been enviably busy since its opening day. \u003c/p>\n\u003cfigure id=\"attachment_59594\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/frontcounter1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/frontcounter1000.jpg\" alt=\"Front counter at Shorty Goldstein's\" width=\"1000\" height=\"750\" class=\"size-full wp-image-59594\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Front counter at Shorty Goldstein's\u003c/figcaption>\u003c/figure>\n\u003cp>During the first week, the line of suits and skirts-and-heels stretched back past the door by the dozens. Always curious about the next new thing--and never one to turn down the chance of tasty pastrami without the need for a plane ticket to New York or LA--we grabbed a counterside seat next to two nice ladies of a certain age. They were the kind who, in my New Jersey youth, would have been ace \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/10/26/grandmas-rugelach/\">rugelach\u003c/a> bakers active in the synagogue sisterhood. Here, they were enjoying a corned beef sandwich and a tongue sandwich (a Thursday-only special), respectively. This being San Francisco, there's just no way to relate their enthusiasm for the tongue sandwich without it sounding irredeemably but unintentionally dirty, so I won't try, but suffice it say, it was a nice tongue sandwich, very much appreciated.\u003c/p>\n\u003cp>Although there's room for tables in the wood-floored, chalkboard-walled room, seats are limited to metal stools ranged along narrow counters clinging to the edges of the exposed brick walls. Despite friendly servers and pleasant amenities--cutlery with a nice heft to it, a tall glass dispenser of spa-like cucumber-mint water--the setup that doesn't encourage lingering, or ordering more than can fit in a single-plate line in front of you. \u003c/p>\n\u003cfigure id=\"attachment_59585\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/chocolateeggcream-cornedbeef600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/chocolateeggcream-cornedbeef600.jpg\" alt=\"Chocolate egg cream and Corned Beef sandwich\" width=\"400\" class=\"size-full wp-image-59585\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chocolate egg cream and Corned Beef sandwich\u003c/figcaption>\u003c/figure>\n\u003cp>According to Siegel, their house-cured pastrami is their top seller, outselling even the popular corned beef two to one. And, like the corned beef, it's some good stuff, flavorful and moist, maybe cut a little too thick, not quite as magically spicy/fatty/umami-fantastic as \u003ca href=\"http://www.wisesonsdeli.com\">Wise Sons'\u003c/a>, but still an excellent reason to leave your desk. (They'll also double the meat, should you need the full mouth-stretching, Carnegie-Deli experience.) If only the bread were better. This beige, fluffy stuff hardly tastes of rye, and there's not a caraway seed in sight. Why not \u003ca href=\"http://www.semifreddis.com/products\">Semifreddi's Odessa Rye\u003c/a>, or \u003ca href=\"http://acmebread.com/bread/rye\">Acme Bread's New York Rye\u003c/a>? After all, if the kitchen's going to all the trouble to make the Fridays-only tuna salad from super-scratch, using seared fresh albacore bound with house-made mayonnaise loaded with dill, red onions and celery, it should be embraced by bread that's worthy. \u003c/p>\n\u003cfigure id=\"attachment_59596\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/chickenliver500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/chickenliver500-290x217.jpg\" alt=\"Chopped Chicken Liver, Toast and Pickled Baby Fennel\" width=\"290\" height=\"217\" class=\"size-medium wp-image-59596\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chopped Chicken Liver, Toast and Pickled Baby Fennel\u003c/figcaption>\u003c/figure>\n\u003cp>The bread is certainly better toasted, when small squares serve as a delivery vehicle for a jar of satisfyingly dense chopped chicken-liver spread, paired with surprisingly elegant wisps of pickled baby fennel. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Since the open kitchen at the back of the restaurant has only a small flattop grill, making toasted sandwiches by the hundreds isn't an option; so far, the only hot sandwiches are the daily grilled cheese along with Wednesday's Rachel, which Siegel describes as a sister to the Reuben, made with pastrami, cole slaw, and Swiss. \u003c/p>\n\u003cfigure id=\"attachment_59587\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/kitchen1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/kitchen1000.jpg\" alt=\"Open Kitchen at Shorty Goldstein's \" width=\"1000\" height=\"750\" class=\"size-full wp-image-59587\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Open Kitchen at Shorty Goldstein's\u003c/figcaption>\u003c/figure>\n\u003cp>There's a very nice looking bowl of chicken soup with matzoh balls, although we were still having too much of a matzoh hangover from the past 8 days of Passover to try it. And while Shorty's is no \u003ca href=\"http://gracias-madre.com/\">Gracias Madre\u003c/a>, there is a daily vegetarian soup (potato-green garlic on a recent visit), the aforementioned grilled cheese and veggie sandwich, a well-stocked farmer's market salad (recently, baby lettuces, artichoke, avocado and \u003ca href=\"http://www.cypressgrovechevre.com/our-cheese/aged-cheeses/midnight-moon.html#.UWElmDcTSx0\">Midnight Moon\u003c/a> gouda, in a raisin-molasses dressing) and a pickle plate (currently, some pleasantly crisp cauliflower, tender asparagus and regrettably mushy, over-vinegared beets). \u003c/p>\n\u003cp>But enough of that. How's the egg cream? An egg cream, I must point out to you kombucha-swilling West Coasters, contains neither eggs nor cream. Essentially, it's an ice cream soda with no ice cream, made with a few fingers of chocolate syrup (purists swear by Brooklyn-born \u003ca href=\"http://www.foxs-syrups.com/\">Fox's U-Bet\u003c/a>) and milk foamed into a frothy, bubbly drink by a powerful jet of seltzer. Seltzer that's released, properly, from a glass siphon bottle, not a soda gun or worse, a screw-top bottle of lazy sparkling water. A real egg cream needs a sting behind it, the bubbles crisp and sharp on your tongue; otherwise, you might as well be drinking \u003ca href=\"http://www.drinkyoo-hoo.com/\">Yoo-hoo\u003c/a>. So far, no one in the Bay Area gets it right, to my taste--they're always too flat, too rich, too chocolatey-sweet. \u003c/p>\n\u003cfigure id=\"attachment_59589\" class=\"wp-caption alignright\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/carameleggcream.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/carameleggcream-290x217.jpg\" alt=\"Salted Caramel Egg Cream\" width=\"290\" height=\"217\" class=\"size-medium wp-image-59589\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Salted Caramel Egg Cream\u003c/figcaption>\u003c/figure>\n\u003cp>Shorty's is getting close, although by my lights, their seltzer, even though it comes correctly out of a siphon, isn't quite powerfully fizzy enough. During opening week, the egg cream was an eyebrow-raising $5, making the comparison to \u003ca href=\"http://www.youtube.com/watch?v=zoJAc_aSM7E\">Pulp Fiction's $5 milkshake\u003c/a> inevitable. (It's since been dropped to $4.) But Siegel makes up for any lack of bubbles by offering seasonal flavors to go with the typical chocolate and vanilla. Right now, there's strawberry, made from a jammy concoction of fresh berries from \u003ca href=\"https://twitter.com/Yerenafarms\">Yerena Farms\u003c/a> sweetened with agave syrup, and the pretty spectacular salted caramel, which is just as good as you'd think. Take that, New York!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/SGFIDI\">Shorty Goldstein's\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/SGoldsteins\">@SGoldsteins\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/6WlZm\">Map\u003c/a>\u003cbr>\n126 Sutter St\u003cbr>\nSan Francisco, CA 94104\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (415) 986-2676\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Mon-Fri 8am-4pm \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Botanical Sodas, Love Potions at The Fizzary ",
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"content": "\u003cfigure id=\"attachment_56853\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/T_A6001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/T_A6001.jpg\" alt=\"The Fizzary owners Taylor Peck and Aaron Dolson. Photo courtesy of Cassie Destino/The Fizzary\" width=\"300\" class=\"size-full wp-image-56853\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Fizzary owners Taylor Peck and Aaron Dolson. Photo courtesy of Cassie Destino/The Fizzary\u003c/figcaption>\u003c/figure>\n\u003cp>A full tilt soda scene is happening at a Mission storefront, where shoppers can find over 900 sodas and beverages in every shade and from many eras. There’s an appealing array of old fashioned candies with a friendly crew at The Fizzary Soda Menagerie, on a once sleepy stretch of Mission Street between 25th and 26th. \u003ca href=\"http://www.fizzary.com/\">The Fizzary\u003c/a> serves up a vibrant and social shopping scene complete with free taffy with purchase and a mysterious looking soda chiller that brings soda to the perfect cold temperature in five minutes. Many guests on a recent visit would buy a bottle or two of a soda like \u003ca href=\"http://www.greenriversoda.com/chicago/\">Green River\u003c/a> lime soda that seemed to illustrate a return to a sweet childhood memory. I was tempted to buy a six pack of \u003ca href=\"http://en.wikipedia.org/wiki/Jolt_Cola\">Jolt cola\u003c/a> as a reminder of my own memorable 1986 slumber birthday party that included scary movies, tee-peeing and talking into the wee morning hours. The Fizzary opened last year and is operated by Aaron Dolson and Taylor Peck, who started \u003ca href=\"http://taylorstonics.com/\">Taylor’s Tonics\u003c/a> in Santa Cruz before moving their operation to the City.\u003c/p>\n\u003cp>The duo is a NorCal success story, and have the words “San Francisco/Santa Cruz” emblazoned on each Taylor’s Tonics bottle. They use Square for payments at The Fizzary and received a visit from Square Grand Poobah Jack Dorsey recently, who brought a camera crew along. Back in 2009, Peck embarked on a quest to make organic fizzy treats. With a little seed money provided by San Francisco based David Rio Tea Company, Peck and Dolson joined forces and Taylor’s Tonics Botanical Soda Kitchen was created. The product line is sold for $2 a bottle at the Fizzary (like all the other products there) and has elixirs that includes \u003ca href=\"http://blogs.sfweekly.com/foodie/2009/08/drink_of_the_week_taylors_toni.php\">Chai Cola\u003c/a>, Mate’ Mojito, and a holiday collection. Taylor’s Tonics did steady business at last month’s Fancy Food Show, and can be found in 40 states and 600 retail locations. \u003c/p>\n\u003cfigure id=\"attachment_56863\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/THE-FIZZARRY-STEVE-MURDOCK1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/THE-FIZZARRY-STEVE-MURDOCK1000.jpg\" alt=\"Array of beverages at The Fizzary Photo: Steve Murdock\" width=\"1000\" height=\"667\" class=\"size-full wp-image-56863\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Array of beverages at The Fizzary Photo: Steve Murdock\u003c/figcaption>\u003c/figure>\n\u003cp>Peck said the Fizzary exists “to bring as many independent, domestic brands as possible under one roof for retail display.” He has helped folks who are new to the soda and retail world in a “pay it forward” style that fits his outgoing personality. Bay Area Bites caught up with these young soda kings to find out about their new business, what soda's they recommend and their thoughts on anti-soda legislation. Their comments have been edited for content and clarity.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Why do the Fizzary in San Francisco? Or even in the Mission District?\u003c/strong>\u003cbr>\n\u003cstrong>Peck:\u003c/strong> We started in Santa Cruz as a tea company and wanted a little more taste of the big city. So we moved the whole operation up here. \u003ca href=\"http://www.davidrio.com/\">David Rio\u003c/a> helped us finance our Chai Cola and we ran the soda line out of a suite near Rainbow Grocery. Then we were at 7th and Brannan but that burned down. So we set up operations in Bayshore temporarily. \u003c/p>\n\u003cp>We looked for property in SOMA and Mission exclusively. This location couldn’t be more perfect. We appreciate Valencia and the deep Mission and knew we had a stand-alone ‘go-to’ destination. Our plan was to turn into a brewing area for our herbal concentrates and have the public see the process and the treats we have in here. We needed foot traffic, visibility and a minimally industrial showroom workshop. It was literally a long run. There has been a lot of turnover on this something of a sleepy block. We’ve gotten a very warm reception with our neighbors and we are very outgoing and colorful. This space gives us a little more opportunity to shine with our DIY vibe rather than being somewhere in Fisherman’s Wharf, Valencia Street or Union Square.\u003c/p>\n\u003cfigure id=\"attachment_56860\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Fizzary-Cassie-Destino600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Fizzary-Cassie-Destino600.jpg\" alt=\"The Fizzary exterior. Photo: Cassie Destino\" width=\"400\" class=\"size-full wp-image-56860\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Fizzary exterior. Photo: Cassie Destino\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites: \u003cstrong>You had plans to use this as an event space. Is that still the case?\u003c/strong>\u003cbr>\n\u003cstrong>Peck:\u003c/strong> Yes and no. We have a bottling workshop and are able to do events for 100 people or so that are much more specialized and custom. The event needs to be able to integrate well into our production space in back. There is definitely room for both but it is not just an open conference space. If you want to do a performance by a giant steel kettle, that’ll work here. Having uplit LED lights on our apparatus is actually pretty cool, and we’ve done that since moving here. There can be a bar set up back there and folks can start with a soda up front with us. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>What are your bestsellers? What's best for daytime sipping versus nighttime? \u003c/strong>\u003cbr>\n\u003cstrong>Dolson:\u003c/strong> People like the uncategorized and the unique: cucumber, ouzo, rhubarb, red hot, Dr. Brown's \u003ca href=\"http://en.wikipedia.org/wiki/Cel-Ray\">Cel-Ray\u003c/a>, butterscotch, and even bug barf. People also shop based on the look of the label, whether it is antique or generic.\u003c/p>\n\u003cp>\u003cstrong>Peck:\u003c/strong> I have to recommend Taylor’s Tonics, Café Azteca and Espresso Cola—-our shop is set up to subtly recommend our product line. \u003ca href=\"http://www.joialife.com/products/\">Joia\u003c/a> all natural soda from Minnesota is more like a fruit drink. Root beer and ginger ale are absolutely the top sellers. We intentionally set up the space so root beer and ginger ale are on different sides. You can see on the weekends how people split, with root beer over there and ginger ale over there.\u003c/p>\n\u003cp>\u003cstrong>Dolson:\u003c/strong> For daytime sipping, some people come here right when we open for Dr. Pepper to start the day. There is Dublin Dr. Pepper, which is special. We bought the last pallet of them. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Are there any sodas that have potential aphrodisiac properties and would good for dates and special occasions like Valentine’s Day?\u003c/strong>\u003cbr>\n\u003cstrong>Peck:\u003c/strong> There’s \u003ca href=\"http://en.wikipedia.org/wiki/Nexcite\">Nexcite\u003c/a>, which is a Swedish love potion. \u003ca href=\"http://www.sodapopstop.com/products/detail.cfm?link=205\">Love Potion No. 69\u003c/a> also works! \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>You had a booth at the \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/22/fancy-food-show-trends-and-slideshow/\">Fancy Food Show\u003c/a> and BAB's Stephanie Hua covered your \"Untraditional Sodas.\" How did the show go? Had you been before? \u003c/strong>\u003cbr>\n\u003cstrong>Peck:\u003c/strong> We had not gone as exhibitors but had been there as attendees for many years. The show is in our backyard and we talked to a lot of people and had good sales. The natural food products show in Anaheim is our main show. \u003c/p>\n\u003cfigure id=\"attachment_56861\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/fizzary-stephanie-hua.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/fizzary-stephanie-hua.jpg\" alt=\"Fizzary at SF Fancy Food Show\" width=\"1000\" height=\"916\" class=\"size-full wp-image-56861\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fizzary at SF Fancy Food Show. Photo: Stephanie Hua\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites: \u003cstrong>How do most of your customers find the shop? \u003c/strong>\u003cbr>\n\u003cstrong>Peck: \u003c/strong>I’ve been surprised at how many people have searched us out. We get 60 percent foot and 40 percent destination shoppers. That’s a testament to food bloggers who wrote about us when we first opened -- everyone came to visit from that. We don’t take anything for granted. We had a national wholesale operation for four years yet our media coverage now is far more than anything during those years. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>What is the sugar content of your Taylor’s Tonics? \u003c/strong>\u003cbr>\n\u003cstrong>Peck:\u003c/strong> All have unrefined organic sugar cane and a small dose of stevia to get the sugar level down and keep the drink to under ten calories. About two years ago it would’ve been 50-50. We have a lot of transition batches in the shop where folks are cycling through and getting sugar used. Our sugar price went up for organic from 60 cents to now a $1.30 a pound, which is a complete reaction to the consumer. We joke that we shot ourselves in the foot. The upside is we are stuck in the same boat with our competitors.\u003c/p>\n\u003cfigure id=\"attachment_56864\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/The-Fizzary-Aaron-Dolson1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/The-Fizzary-Aaron-Dolson1000.jpg\" alt=\"The Fizzary's Sweets. Photo: Aaron Dolson\" width=\"1000\" height=\"810\" class=\"size-full wp-image-56864\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Fizzary's Sweets. Photo: Aaron Dolson\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites: \u003cstrong>How do you feel about the proposed soda tax and move against sodas in Richmond, CA and New York state?\u003c/strong>\u003cbr>\n\u003cstrong>Peck:\u003c/strong> We’re not opposed to it. Soda is a luxury, an indulgence. I drink copious amounts of it. I think the legislation is wisely written to tax over a certain ounce. I don’t believe it should be vilified. It’s an indulgence – when you attack based on sugar and carbonation, just think about some unfiltered apple juice that has more sugar for comparison. The informed consumer is able to enjoy what’s in the shop. We set up our model to be a four pack. At the same time you can’t get a mixed pack like that at Safeway. We’re not so afraid of the legislation. The only time you get more than 12 ounces here, you’re paying for it. We offer sugar free and other options. The legislation changes will affect the corner bodega or Safeway more. \u003c/p>\n\u003cp>\u003cstrong>Related Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.fizzary.com/\">The Fizzary\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/yQ0UU\">Map\u003c/a>\u003cbr>\n2949 Mission St.\u003cbr>\nSan Francisco, CA 94110\u003cbr>\n(877) 368-4608\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/TheFizzary\">@TheFizzary\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/pages/The-Fizzary/339456179471253\">The Fizzary\u003c/a>\u003c/p>\n\n",
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"excerpt": "A visit to The Fizzary Soda Menagerie, where Aaron Dolson and Taylor Peck sell soda, beverages, tonics and old-fashioned style candies in the Mission District. The duo also operate Taylor’s Tonics beverage company. They shared their thoughts on the soda and beverage scene and sugar legislation.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_56853\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/T_A6001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/T_A6001.jpg\" alt=\"The Fizzary owners Taylor Peck and Aaron Dolson. Photo courtesy of Cassie Destino/The Fizzary\" width=\"300\" class=\"size-full wp-image-56853\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Fizzary owners Taylor Peck and Aaron Dolson. Photo courtesy of Cassie Destino/The Fizzary\u003c/figcaption>\u003c/figure>\n\u003cp>A full tilt soda scene is happening at a Mission storefront, where shoppers can find over 900 sodas and beverages in every shade and from many eras. There’s an appealing array of old fashioned candies with a friendly crew at The Fizzary Soda Menagerie, on a once sleepy stretch of Mission Street between 25th and 26th. \u003ca href=\"http://www.fizzary.com/\">The Fizzary\u003c/a> serves up a vibrant and social shopping scene complete with free taffy with purchase and a mysterious looking soda chiller that brings soda to the perfect cold temperature in five minutes. Many guests on a recent visit would buy a bottle or two of a soda like \u003ca href=\"http://www.greenriversoda.com/chicago/\">Green River\u003c/a> lime soda that seemed to illustrate a return to a sweet childhood memory. I was tempted to buy a six pack of \u003ca href=\"http://en.wikipedia.org/wiki/Jolt_Cola\">Jolt cola\u003c/a> as a reminder of my own memorable 1986 slumber birthday party that included scary movies, tee-peeing and talking into the wee morning hours. The Fizzary opened last year and is operated by Aaron Dolson and Taylor Peck, who started \u003ca href=\"http://taylorstonics.com/\">Taylor’s Tonics\u003c/a> in Santa Cruz before moving their operation to the City.\u003c/p>\n\u003cp>The duo is a NorCal success story, and have the words “San Francisco/Santa Cruz” emblazoned on each Taylor’s Tonics bottle. They use Square for payments at The Fizzary and received a visit from Square Grand Poobah Jack Dorsey recently, who brought a camera crew along. Back in 2009, Peck embarked on a quest to make organic fizzy treats. With a little seed money provided by San Francisco based David Rio Tea Company, Peck and Dolson joined forces and Taylor’s Tonics Botanical Soda Kitchen was created. The product line is sold for $2 a bottle at the Fizzary (like all the other products there) and has elixirs that includes \u003ca href=\"http://blogs.sfweekly.com/foodie/2009/08/drink_of_the_week_taylors_toni.php\">Chai Cola\u003c/a>, Mate’ Mojito, and a holiday collection. Taylor’s Tonics did steady business at last month’s Fancy Food Show, and can be found in 40 states and 600 retail locations. \u003c/p>\n\u003cfigure id=\"attachment_56863\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/THE-FIZZARRY-STEVE-MURDOCK1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/THE-FIZZARRY-STEVE-MURDOCK1000.jpg\" alt=\"Array of beverages at The Fizzary Photo: Steve Murdock\" width=\"1000\" height=\"667\" class=\"size-full wp-image-56863\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Array of beverages at The Fizzary Photo: Steve Murdock\u003c/figcaption>\u003c/figure>\n\u003cp>Peck said the Fizzary exists “to bring as many independent, domestic brands as possible under one roof for retail display.” He has helped folks who are new to the soda and retail world in a “pay it forward” style that fits his outgoing personality. Bay Area Bites caught up with these young soda kings to find out about their new business, what soda's they recommend and their thoughts on anti-soda legislation. Their comments have been edited for content and clarity.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Why do the Fizzary in San Francisco? Or even in the Mission District?\u003c/strong>\u003cbr>\n\u003cstrong>Peck:\u003c/strong> We started in Santa Cruz as a tea company and wanted a little more taste of the big city. So we moved the whole operation up here. \u003ca href=\"http://www.davidrio.com/\">David Rio\u003c/a> helped us finance our Chai Cola and we ran the soda line out of a suite near Rainbow Grocery. Then we were at 7th and Brannan but that burned down. So we set up operations in Bayshore temporarily. \u003c/p>\n\u003cp>We looked for property in SOMA and Mission exclusively. This location couldn’t be more perfect. We appreciate Valencia and the deep Mission and knew we had a stand-alone ‘go-to’ destination. Our plan was to turn into a brewing area for our herbal concentrates and have the public see the process and the treats we have in here. We needed foot traffic, visibility and a minimally industrial showroom workshop. It was literally a long run. There has been a lot of turnover on this something of a sleepy block. We’ve gotten a very warm reception with our neighbors and we are very outgoing and colorful. This space gives us a little more opportunity to shine with our DIY vibe rather than being somewhere in Fisherman’s Wharf, Valencia Street or Union Square.\u003c/p>\n\u003cfigure id=\"attachment_56860\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Fizzary-Cassie-Destino600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Fizzary-Cassie-Destino600.jpg\" alt=\"The Fizzary exterior. Photo: Cassie Destino\" width=\"400\" class=\"size-full wp-image-56860\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Fizzary exterior. Photo: Cassie Destino\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites: \u003cstrong>You had plans to use this as an event space. Is that still the case?\u003c/strong>\u003cbr>\n\u003cstrong>Peck:\u003c/strong> Yes and no. We have a bottling workshop and are able to do events for 100 people or so that are much more specialized and custom. The event needs to be able to integrate well into our production space in back. There is definitely room for both but it is not just an open conference space. If you want to do a performance by a giant steel kettle, that’ll work here. Having uplit LED lights on our apparatus is actually pretty cool, and we’ve done that since moving here. There can be a bar set up back there and folks can start with a soda up front with us. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>What are your bestsellers? What's best for daytime sipping versus nighttime? \u003c/strong>\u003cbr>\n\u003cstrong>Dolson:\u003c/strong> People like the uncategorized and the unique: cucumber, ouzo, rhubarb, red hot, Dr. Brown's \u003ca href=\"http://en.wikipedia.org/wiki/Cel-Ray\">Cel-Ray\u003c/a>, butterscotch, and even bug barf. People also shop based on the look of the label, whether it is antique or generic.\u003c/p>\n\u003cp>\u003cstrong>Peck:\u003c/strong> I have to recommend Taylor’s Tonics, Café Azteca and Espresso Cola—-our shop is set up to subtly recommend our product line. \u003ca href=\"http://www.joialife.com/products/\">Joia\u003c/a> all natural soda from Minnesota is more like a fruit drink. Root beer and ginger ale are absolutely the top sellers. We intentionally set up the space so root beer and ginger ale are on different sides. You can see on the weekends how people split, with root beer over there and ginger ale over there.\u003c/p>\n\u003cp>\u003cstrong>Dolson:\u003c/strong> For daytime sipping, some people come here right when we open for Dr. Pepper to start the day. There is Dublin Dr. Pepper, which is special. We bought the last pallet of them. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Are there any sodas that have potential aphrodisiac properties and would good for dates and special occasions like Valentine’s Day?\u003c/strong>\u003cbr>\n\u003cstrong>Peck:\u003c/strong> There’s \u003ca href=\"http://en.wikipedia.org/wiki/Nexcite\">Nexcite\u003c/a>, which is a Swedish love potion. \u003ca href=\"http://www.sodapopstop.com/products/detail.cfm?link=205\">Love Potion No. 69\u003c/a> also works! \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>You had a booth at the \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/22/fancy-food-show-trends-and-slideshow/\">Fancy Food Show\u003c/a> and BAB's Stephanie Hua covered your \"Untraditional Sodas.\" How did the show go? Had you been before? \u003c/strong>\u003cbr>\n\u003cstrong>Peck:\u003c/strong> We had not gone as exhibitors but had been there as attendees for many years. The show is in our backyard and we talked to a lot of people and had good sales. The natural food products show in Anaheim is our main show. \u003c/p>\n\u003cfigure id=\"attachment_56861\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/fizzary-stephanie-hua.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/fizzary-stephanie-hua.jpg\" alt=\"Fizzary at SF Fancy Food Show\" width=\"1000\" height=\"916\" class=\"size-full wp-image-56861\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fizzary at SF Fancy Food Show. Photo: Stephanie Hua\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites: \u003cstrong>How do most of your customers find the shop? \u003c/strong>\u003cbr>\n\u003cstrong>Peck: \u003c/strong>I’ve been surprised at how many people have searched us out. We get 60 percent foot and 40 percent destination shoppers. That’s a testament to food bloggers who wrote about us when we first opened -- everyone came to visit from that. We don’t take anything for granted. We had a national wholesale operation for four years yet our media coverage now is far more than anything during those years. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>What is the sugar content of your Taylor’s Tonics? \u003c/strong>\u003cbr>\n\u003cstrong>Peck:\u003c/strong> All have unrefined organic sugar cane and a small dose of stevia to get the sugar level down and keep the drink to under ten calories. About two years ago it would’ve been 50-50. We have a lot of transition batches in the shop where folks are cycling through and getting sugar used. Our sugar price went up for organic from 60 cents to now a $1.30 a pound, which is a complete reaction to the consumer. We joke that we shot ourselves in the foot. The upside is we are stuck in the same boat with our competitors.\u003c/p>\n\u003cfigure id=\"attachment_56864\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/The-Fizzary-Aaron-Dolson1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/The-Fizzary-Aaron-Dolson1000.jpg\" alt=\"The Fizzary's Sweets. Photo: Aaron Dolson\" width=\"1000\" height=\"810\" class=\"size-full wp-image-56864\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Fizzary's Sweets. Photo: Aaron Dolson\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites: \u003cstrong>How do you feel about the proposed soda tax and move against sodas in Richmond, CA and New York state?\u003c/strong>\u003cbr>\n\u003cstrong>Peck:\u003c/strong> We’re not opposed to it. Soda is a luxury, an indulgence. I drink copious amounts of it. I think the legislation is wisely written to tax over a certain ounce. I don’t believe it should be vilified. It’s an indulgence – when you attack based on sugar and carbonation, just think about some unfiltered apple juice that has more sugar for comparison. The informed consumer is able to enjoy what’s in the shop. We set up our model to be a four pack. At the same time you can’t get a mixed pack like that at Safeway. We’re not so afraid of the legislation. The only time you get more than 12 ounces here, you’re paying for it. We offer sugar free and other options. The legislation changes will affect the corner bodega or Safeway more. \u003c/p>\n\u003cp>\u003cstrong>Related Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.fizzary.com/\">The Fizzary\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/yQ0UU\">Map\u003c/a>\u003cbr>\n2949 Mission St.\u003cbr>\nSan Francisco, CA 94110\u003cbr>\n(877) 368-4608\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/TheFizzary\">@TheFizzary\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/pages/The-Fizzary/339456179471253\">The Fizzary\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Coastal Italian Fare Comes to Jack London Square with Lungomare",
"title": "Coastal Italian Fare Comes to Jack London Square with Lungomare",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/lungomare-ext.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/lungomare-ext.jpg\" alt=\"lungomare exterior\" width=\"314\" height=\"560\" class=\"alignleft size-full wp-image-56229\">\u003c/a>\u003c/p>\n\u003cp>I've \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/07/18/getting-drunk-on-swine-at-chop-bars-pig-roast-party/\" target=\"_blank\">said before\u003c/a> that \u003ca href=\"http://www.oaklandchopbar.com/\" target=\"_blank\">Chop Bar\u003c/a> is one of my all-time favorite restaurants in Oakland -- especially when I don't want to stray too far from home to get a savory cheeseburger or a cast iron skillet brimming with mac-and-cheese. So when I heard that one of the co-owners, Chris Pastena, was branching out to open \u003ca href=\"http://lungomareoakland.com/\" target=\"_blank\">Lungomare\u003c/a> in Jack London Square (along with partners Tom Henderson and Temoor Noor of Oakland's \u003ca href=\"http://www.grandtavern.net/\" target=\"_blank\">Grand Tavern\u003c/a>), I couldn't wait to book a reservation. \u003c/p>\n\u003cp>Lungomare means “waterfront” or “promenade” in Italian, and the restaurant occupies the former space of Miss Pearl's Jam House & Lounge. Bay Area Bites editor Wendy Goodfriend and I stopped by yesterday evening for their opening night dinner service.\u003c/p>\n\u003cp>Via email, Pastena said the inspiration behind his new venture was a trip he took to Italy two years prior. He journeyed along the coast and felt that the climates and food were similar to the Bay Area and thus could source comparable ingredients locally. \u003c/p>\n\u003cp>The spacious 120-seat restaurant -- with an additional 80 seats in the outdoor patio -- is adjacent to the Waterfront Hotel. While its newly renovated interior has removed all traces of its Caribbean predecessor, it now has the generic, rather bland ambiance that one would expect to find in a hotel restaurant. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/dining-room.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/dining-room.jpg\" alt=\"dining room\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56221\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/patio.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/patio.jpg\" alt=\"patio\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56231\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/dining-room-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/dining-room-2.jpg\" alt=\"lungomare dining room\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56219\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/lounge.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/lounge.jpg\" alt=\"lounge\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56228\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bar.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bar.jpg\" alt=\"bar\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56217\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/dining-room-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/dining-room-3.jpg\" alt=\"lungomare dining room\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56220\">\u003c/a>\u003c/p>\n\u003cp>It's quite a different feel from the rustic, intimate atmosphere of Chop Bar, but Pastena is hoping to cater to both locals and tourists with this spot. \"I enjoy Jack London Square as a business owner and resident and feel that the more we can expose people to this great area the better.\"\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/italian-75-cocktail.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/italian-75-cocktail.jpg\" alt=\"italian 75 cocktail\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56225\">\u003c/a>\u003c/p>\n\u003cp>I kicked things off with the cocktail \"Italian 75,\" devised by bar manager Paul Christensen formerly of \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/01/10/let-them-cook-for-you-haven/\" target=\"_blank\">Haven\u003c/a>: Col di Rocca prosecco, \u003ca href=\"http://en.wikipedia.org/wiki/Cocchi_Americano\" target=\"_blank\">Cocchi Americano\u003c/a>, lemoncello and kumquat bitters ($9). It was a rather unmemorable cocktail that was neither sweet nor dry and tasted only faintly of the lemoncello. \u003c/p>\n\u003cp>Housemade fountain sodas, spirits, wines from Italy, Portugal and Argentina as well as an assortment of international beers round out the restaurant's liquid offerings -- including special custom beers made by the neighboring \u003ca href=\"http://www.lindenbeer.com/\" target=\"_blank\">Linden Street Brewery\u003c/a>. \u003c/p>\n\u003cp>Chef Craig DiFonzo, previously of the now-shuttered Cantinetto Piero, researched Italian cooking techniques and has filled the menu with dishes that evoke Tuscany and Liguria: handmade pasta, seafood and shellfish, cured meats and wood-fired pizzas. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/fish-station.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/fish-station.jpg\" alt=\"fish station\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56222\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/pizza-station.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/pizza-station.jpg\" alt=\"pizza station\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56233\">\u003c/a>\u003c/p>\n\u003cp>The fluke crudo accompanied with grapefruit and mint ($8) was by far the most flavorful course we sampled over the course of our meal. Dressed in a rich, fruity olive oil and a sprinkling of sea salt, the simple dish shone on the merits of its tasty ingredients. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/fluke-crudo.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/fluke-crudo.jpg\" alt=\"fluke crudo\" width=\"560\" height=\"359\" class=\"alignleft size-full wp-image-56223\">\u003c/a>\u003c/p>\n\u003cp>The mussels with chickpeas and Tuscan kale served in a tomato broth seasoned with Calabrian chili, however, lacked the freshness of our appetizer ($11). The chickpeas were undercooked and didn't pair well with the shellfish; we left most of them behind in the bowl as we made our way through the mussels. We weren't tempted to sop up the broth with the buttered toast, which is usually one of the highlights of ordering this dish. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mussels.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mussels.jpg\" alt=\"mussels\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-56230\">\u003c/a>\u003c/p>\n\u003cp>The lamb meatball pizza with sweet peppers, Calabrian chili, fresh mozzarella and goat cheese (which was omitted from the description on the menu) was far too salty, but the light and airy crust was cooked to perfection ($14). \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/pizza.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/pizza.jpg\" alt=\"lamb sausage pizza\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56234\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/pizza-slice.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/pizza-slice.jpg\" alt=\"lamb sausage pizza slice\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56232\">\u003c/a>\u003c/p>\n\u003cp>I moved onto my next drink, the \"Italian Job,\" mixed with Rittenhouse rye, \u003ca href=\"http://www.nocino.com/nocino.shtml\" target=\"_blank\">Christina Nocino\u003c/a>, coffee \u003ca href=\"http://en.wikipedia.org/wiki/Falernum\" target=\"_blank\">falernum\u003c/a> and chocolate bitters ($11). It was the complete opposite of my first cocktail; heavy on the rye, I couldn't discern between the different notes of walnut, chocolate and coffee -- it was a muddled and overpowering drink. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/italian-job.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/italian-job.jpg\" alt=\"italian job cocktail\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56226\">\u003c/a>\u003c/p>\n\u003cp>A pillowy-soft gnocchi, surrounded by a rich pork cheek ragu, golden raisins and pine nuts was a bit pricey ($16) for the size of the serving but was buttery and delicious.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/gnocchi.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/gnocchi.jpg\" alt=\"pork ragu gnocchi\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56224\">\u003c/a>\u003c/p>\n\u003cp>The big disappointment of the night was our main entree, the Berkshire porchetta with caramelized sunchokes, farro and chard ($22). I consider \u003ca href=\"http://www.roliroti.com/\" target=\"_blank\">Roli Roti's juicy version with an abundance of crispy skin\u003c/a> to be the gold standard of locally-produced porchetta. Lungomare's version was slightly dry, uniform in taste and texture and underwhelming in flavor. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/porchetta.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/porchetta.jpg\" alt=\"porchetta\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56235\">\u003c/a>\u003c/p>\n\u003cp>The dessert selection was a typical array of Italian confections -- cheesecake, apple tart or panna cotta -- so we chose the chocolate mousse-like budino with salted caramel and sea salt ($8). It was perfectly adequate, though certainly not a stellar conclusion to our meal. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/dessert.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/dessert.jpg\" alt=\"dessert\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56218\">\u003c/a>\u003c/p>\n\u003cp>Throughout the evening, the smooth sounds of Dean Martin crooned from the overhead speakers. We were expecting a live performance from \u003ca href=\"http://www.karynpaige.com/\" target=\"_blank\">Karyn Paige\u003c/a> and the Scoundrels, but they were nowhere to be seen; perhaps they'll make an appearance during the remainder of the opening weekend festivities. \u003c/p>\n\u003cp>While our first impressions of Lungomare are that the food -- as well as the service, which alternated between attentive and spotty -- will continue to evolve over time as they find the flow of their new locale. I hope it eventually equals the steadfast charm of Chop Bar and becomes a mainstay of the Jack London Square culinary scene. \u003c/p>\n\u003cp>And Lungomare is only the first of several projects on Pastena's plate; two other places are in the works in the next two years: Tribune Tavern will open in the ground floor of the Tribune Tower this spring, and he plans to open a fine-dining Mexican restaurant in the Uptown neighborhood in 2014. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://lungomareoakland.com/\" target=\"_blank\">Lungomare\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/G3iPY\" target=\"_blank\">Map\u003c/a>\u003cbr>\nOne Broadway\u003cbr>\nOakland,CA\u003cbr>\nPh: 510-444‐7171\u003c/p>\n\u003cp>\u003cstrong>Schedule:\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Lungomare Grand Opening Weekend Schedule\u003c/em>\u003c/p>\n\u003cp>Friday, February 8: dinner, 5:30–11:00 PM; lounge 5:30PM–1:30AM\u003cbr>\nSaturday, February 9: dinner, 5:30–11:00 PM; lounge 5:30PM–1:30AM\u003cbr>\nSunday, February 10: dinner, 5:30–10:00 PM\u003c/p>\n\u003cp>\u003cem>Reservations are recommended and can be made online, as the restaurant will have limited seating for the opening weekend.\u003c/em>\u003c/p>\n\u003cp>\u003cem>Regular hours begin Monday, Feb. 11, serving breakfast (in the cafe), lunch and dinner seven days a week. \u003c/em>\u003c/p>\n\u003cp>Monday-‐Thursday:\u003cbr>\nLunch 11am-‐3pm; Mid-Day 3pm-‐5:30pm; Dinner 5:30pm-‐10pm\u003cbr>\nThurs - Sat 11am to 11pm\u003cbr>\nFriday: same hours, dinner until 11pm\u003cbr>\nSaturday & Sunday: Brunch 8am-‐3pm; Mid-‐Day 3pm-‐5:30pm\u003cbr>\nSaturday dinner 5:30pm-‐11pm; Sunday dinner: 5:30pm-‐10pm\u003c/p>\n\u003cp>Cafe Hours:\u003cbr>\nMonday-‐Friday, 7am-‐2pm;\u003cbr>\nSaturday & Sunday, 8am-‐3pm\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/pages/Lungomare/487570204611097\">Lungomare\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/LungomareOakJLS\">@LungomareOakJLS\u003c/a>\u003c/p>\n\n",
"disqusIdentifier": "55625 http://blogs.kqed.org/bayareabites/?p=55625",
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"excerpt": "A first impression of Lungomare, Jack London Square's new Italian-inspired restaurant from Chop Bar's Chris Pastena.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/lungomare-ext.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/lungomare-ext.jpg\" alt=\"lungomare exterior\" width=\"314\" height=\"560\" class=\"alignleft size-full wp-image-56229\">\u003c/a>\u003c/p>\n\u003cp>I've \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/07/18/getting-drunk-on-swine-at-chop-bars-pig-roast-party/\" target=\"_blank\">said before\u003c/a> that \u003ca href=\"http://www.oaklandchopbar.com/\" target=\"_blank\">Chop Bar\u003c/a> is one of my all-time favorite restaurants in Oakland -- especially when I don't want to stray too far from home to get a savory cheeseburger or a cast iron skillet brimming with mac-and-cheese. So when I heard that one of the co-owners, Chris Pastena, was branching out to open \u003ca href=\"http://lungomareoakland.com/\" target=\"_blank\">Lungomare\u003c/a> in Jack London Square (along with partners Tom Henderson and Temoor Noor of Oakland's \u003ca href=\"http://www.grandtavern.net/\" target=\"_blank\">Grand Tavern\u003c/a>), I couldn't wait to book a reservation. \u003c/p>\n\u003cp>Lungomare means “waterfront” or “promenade” in Italian, and the restaurant occupies the former space of Miss Pearl's Jam House & Lounge. Bay Area Bites editor Wendy Goodfriend and I stopped by yesterday evening for their opening night dinner service.\u003c/p>\n\u003cp>Via email, Pastena said the inspiration behind his new venture was a trip he took to Italy two years prior. He journeyed along the coast and felt that the climates and food were similar to the Bay Area and thus could source comparable ingredients locally. \u003c/p>\n\u003cp>The spacious 120-seat restaurant -- with an additional 80 seats in the outdoor patio -- is adjacent to the Waterfront Hotel. While its newly renovated interior has removed all traces of its Caribbean predecessor, it now has the generic, rather bland ambiance that one would expect to find in a hotel restaurant. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/dining-room.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/dining-room.jpg\" alt=\"dining room\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56221\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/patio.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/patio.jpg\" alt=\"patio\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56231\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/dining-room-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/dining-room-2.jpg\" alt=\"lungomare dining room\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56219\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/lounge.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/lounge.jpg\" alt=\"lounge\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56228\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bar.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bar.jpg\" alt=\"bar\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56217\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/dining-room-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/dining-room-3.jpg\" alt=\"lungomare dining room\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56220\">\u003c/a>\u003c/p>\n\u003cp>It's quite a different feel from the rustic, intimate atmosphere of Chop Bar, but Pastena is hoping to cater to both locals and tourists with this spot. \"I enjoy Jack London Square as a business owner and resident and feel that the more we can expose people to this great area the better.\"\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/italian-75-cocktail.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/italian-75-cocktail.jpg\" alt=\"italian 75 cocktail\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56225\">\u003c/a>\u003c/p>\n\u003cp>I kicked things off with the cocktail \"Italian 75,\" devised by bar manager Paul Christensen formerly of \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/01/10/let-them-cook-for-you-haven/\" target=\"_blank\">Haven\u003c/a>: Col di Rocca prosecco, \u003ca href=\"http://en.wikipedia.org/wiki/Cocchi_Americano\" target=\"_blank\">Cocchi Americano\u003c/a>, lemoncello and kumquat bitters ($9). It was a rather unmemorable cocktail that was neither sweet nor dry and tasted only faintly of the lemoncello. \u003c/p>\n\u003cp>Housemade fountain sodas, spirits, wines from Italy, Portugal and Argentina as well as an assortment of international beers round out the restaurant's liquid offerings -- including special custom beers made by the neighboring \u003ca href=\"http://www.lindenbeer.com/\" target=\"_blank\">Linden Street Brewery\u003c/a>. \u003c/p>\n\u003cp>Chef Craig DiFonzo, previously of the now-shuttered Cantinetto Piero, researched Italian cooking techniques and has filled the menu with dishes that evoke Tuscany and Liguria: handmade pasta, seafood and shellfish, cured meats and wood-fired pizzas. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/fish-station.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/fish-station.jpg\" alt=\"fish station\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56222\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/pizza-station.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/pizza-station.jpg\" alt=\"pizza station\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56233\">\u003c/a>\u003c/p>\n\u003cp>The fluke crudo accompanied with grapefruit and mint ($8) was by far the most flavorful course we sampled over the course of our meal. Dressed in a rich, fruity olive oil and a sprinkling of sea salt, the simple dish shone on the merits of its tasty ingredients. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/fluke-crudo.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/fluke-crudo.jpg\" alt=\"fluke crudo\" width=\"560\" height=\"359\" class=\"alignleft size-full wp-image-56223\">\u003c/a>\u003c/p>\n\u003cp>The mussels with chickpeas and Tuscan kale served in a tomato broth seasoned with Calabrian chili, however, lacked the freshness of our appetizer ($11). The chickpeas were undercooked and didn't pair well with the shellfish; we left most of them behind in the bowl as we made our way through the mussels. We weren't tempted to sop up the broth with the buttered toast, which is usually one of the highlights of ordering this dish. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mussels.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mussels.jpg\" alt=\"mussels\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-56230\">\u003c/a>\u003c/p>\n\u003cp>The lamb meatball pizza with sweet peppers, Calabrian chili, fresh mozzarella and goat cheese (which was omitted from the description on the menu) was far too salty, but the light and airy crust was cooked to perfection ($14). \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/pizza.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/pizza.jpg\" alt=\"lamb sausage pizza\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56234\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/pizza-slice.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/pizza-slice.jpg\" alt=\"lamb sausage pizza slice\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56232\">\u003c/a>\u003c/p>\n\u003cp>I moved onto my next drink, the \"Italian Job,\" mixed with Rittenhouse rye, \u003ca href=\"http://www.nocino.com/nocino.shtml\" target=\"_blank\">Christina Nocino\u003c/a>, coffee \u003ca href=\"http://en.wikipedia.org/wiki/Falernum\" target=\"_blank\">falernum\u003c/a> and chocolate bitters ($11). It was the complete opposite of my first cocktail; heavy on the rye, I couldn't discern between the different notes of walnut, chocolate and coffee -- it was a muddled and overpowering drink. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/italian-job.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/italian-job.jpg\" alt=\"italian job cocktail\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56226\">\u003c/a>\u003c/p>\n\u003cp>A pillowy-soft gnocchi, surrounded by a rich pork cheek ragu, golden raisins and pine nuts was a bit pricey ($16) for the size of the serving but was buttery and delicious.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/gnocchi.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/gnocchi.jpg\" alt=\"pork ragu gnocchi\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56224\">\u003c/a>\u003c/p>\n\u003cp>The big disappointment of the night was our main entree, the Berkshire porchetta with caramelized sunchokes, farro and chard ($22). I consider \u003ca href=\"http://www.roliroti.com/\" target=\"_blank\">Roli Roti's juicy version with an abundance of crispy skin\u003c/a> to be the gold standard of locally-produced porchetta. Lungomare's version was slightly dry, uniform in taste and texture and underwhelming in flavor. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/porchetta.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/porchetta.jpg\" alt=\"porchetta\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56235\">\u003c/a>\u003c/p>\n\u003cp>The dessert selection was a typical array of Italian confections -- cheesecake, apple tart or panna cotta -- so we chose the chocolate mousse-like budino with salted caramel and sea salt ($8). It was perfectly adequate, though certainly not a stellar conclusion to our meal. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/dessert.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/dessert.jpg\" alt=\"dessert\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56218\">\u003c/a>\u003c/p>\n\u003cp>Throughout the evening, the smooth sounds of Dean Martin crooned from the overhead speakers. We were expecting a live performance from \u003ca href=\"http://www.karynpaige.com/\" target=\"_blank\">Karyn Paige\u003c/a> and the Scoundrels, but they were nowhere to be seen; perhaps they'll make an appearance during the remainder of the opening weekend festivities. \u003c/p>\n\u003cp>While our first impressions of Lungomare are that the food -- as well as the service, which alternated between attentive and spotty -- will continue to evolve over time as they find the flow of their new locale. I hope it eventually equals the steadfast charm of Chop Bar and becomes a mainstay of the Jack London Square culinary scene. \u003c/p>\n\u003cp>And Lungomare is only the first of several projects on Pastena's plate; two other places are in the works in the next two years: Tribune Tavern will open in the ground floor of the Tribune Tower this spring, and he plans to open a fine-dining Mexican restaurant in the Uptown neighborhood in 2014. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://lungomareoakland.com/\" target=\"_blank\">Lungomare\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/G3iPY\" target=\"_blank\">Map\u003c/a>\u003cbr>\nOne Broadway\u003cbr>\nOakland,CA\u003cbr>\nPh: 510-444‐7171\u003c/p>\n\u003cp>\u003cstrong>Schedule:\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Lungomare Grand Opening Weekend Schedule\u003c/em>\u003c/p>\n\u003cp>Friday, February 8: dinner, 5:30–11:00 PM; lounge 5:30PM–1:30AM\u003cbr>\nSaturday, February 9: dinner, 5:30–11:00 PM; lounge 5:30PM–1:30AM\u003cbr>\nSunday, February 10: dinner, 5:30–10:00 PM\u003c/p>\n\u003cp>\u003cem>Reservations are recommended and can be made online, as the restaurant will have limited seating for the opening weekend.\u003c/em>\u003c/p>\n\u003cp>\u003cem>Regular hours begin Monday, Feb. 11, serving breakfast (in the cafe), lunch and dinner seven days a week. \u003c/em>\u003c/p>\n\u003cp>Monday-‐Thursday:\u003cbr>\nLunch 11am-‐3pm; Mid-Day 3pm-‐5:30pm; Dinner 5:30pm-‐10pm\u003cbr>\nThurs - Sat 11am to 11pm\u003cbr>\nFriday: same hours, dinner until 11pm\u003cbr>\nSaturday & Sunday: Brunch 8am-‐3pm; Mid-‐Day 3pm-‐5:30pm\u003cbr>\nSaturday dinner 5:30pm-‐11pm; Sunday dinner: 5:30pm-‐10pm\u003c/p>\n\u003cp>Cafe Hours:\u003cbr>\nMonday-‐Friday, 7am-‐2pm;\u003cbr>\nSaturday & Sunday, 8am-‐3pm\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/pages/Lungomare/487570204611097\">Lungomare\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/LungomareOakJLS\">@LungomareOakJLS\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bartavelle Coffee and Wine Bar",
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"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_55125\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-door1000.jpg\">\u003cimg class=\"size-full wp-image-55125\" alt=\"Bartavelle Coffee and Wine Bar door. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-door1000.jpg\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bartavelle Coffee and Wine Bar door. All Photos: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cdiv align=\"center\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-suzanne-drexhage1000.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-55129\" alt=\"Bartavelle owner Suzanne Drexhage. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-suzanne-drexhage1000-150x150.jpg\" width=\"150\" height=\"150\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-interior600.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-55152\" alt=\"Bartavelle interior and menu. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-interior600-150x150.jpg\" width=\"150\" height=\"150\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-interior1000c.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-55127\" alt=\"Bartavelle interior- mother and son team - Suzanne Drexhage and Sam Sobolewski. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-interior1000c-150x150.jpg\" width=\"150\" height=\"150\">\u003c/a>\u003c/div>\n\n\u003cp>Let's just get this out of the way: There are no poached eggs on the menu anymore, not at the skinny little cafe on San Pablo and Hopkins, wedged between \u003ca href=\"http://www.acmebread.com/\">Acme Bread\u003c/a> and \u003ca href=\"http://kermitlynch.com/\">Kermit Lynch Wine Merchant\u003c/a>. You won't find granola there, or buckwheat crepes. No beignets. No baked-goat cheese salad. The coffee doesn't come in a bowl. Cafe Fanny, the tenant for 28 well-loved years, had a great run, and now \u003ca href=\"http://www.berkeleyside.com/2012/03/09/its-the-end-of-a-generation-fanny-has-grown-up/\">it's gone\u003c/a>.\u003c/p>\n\u003cp>What has sprung up in its place is \u003ca href=\"http://www.facebook.com/BartavelleCoffeeWine\">Bartavelle Coffee and Wine Bar\u003c/a>, a new venture for chef-owner Suzanne Drexhage. For Fanny fans, the first impression is reassuring: walls creamy-white, a zinc-clad bar, the comforting smell of fresh coffee and toast, tables and chairs catching the morning sun outside.\u003c/p>\n\u003cfigure id=\"attachment_55130\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-suzanne-drexhage1000a.jpg\">\u003cimg class=\"size-full wp-image-55130\" alt=\"Bartavelle owner Suzanne Drexhage. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-suzanne-drexhage1000a.jpg\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bartavelle owner Suzanne Drexhage.\u003c/figcaption>\u003c/figure>\n\u003cp>Settle in to sip a \u003ca href=\"http://sightglasscoffee.com/\">Sightglass\u003c/a> cortado made by Drexhage's friendly, Blue Bottle-trained barista son, Sam Sobolewski, however, and you'll start noticing the spiffed-up details: subway-style tiles on the wall behind the kitchen prep area, copper-framed mirrors, shelves displaying neat arrangements of Sightglass coffee bags, \u003ca href=\"http://www.redblossomtea.com/\">Red Blossom Tea\u003c/a> tins, Mediterranean-inspired cookbooks and sunny jars of preserved lemons. It's all light and bright, warm and welcoming.\u003c/p>\n\u003cfigure id=\"attachment_55122\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-coffee1000.jpg\">\u003cimg class=\"size-full wp-image-55122\" alt=\"Bartavelle Coffee and Wine Bar - Coffee Director and Barista Sam Sobolewski. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-coffee1000.jpg\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bartavelle Coffee and Wine Bar - Coffee Director and Barista Sam Sobolewski.\u003c/figcaption>\u003c/figure>\n\u003cdiv align=\"center\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-coffee1000c.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-55141\" alt=\"Bartavelle - Sam Sobolewski, coffee barista at work. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-coffee1000c-150x150.jpg\" width=\"150\" height=\"150\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-coffee1000b.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-55140\" alt=\"Bartavelle - Sam Sobolewski, coffee barista at work. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-coffee1000b-150x150.jpg\" width=\"150\" height=\"150\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-coffee1000a.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-55139\" alt=\"Bartavelle coffee. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-coffee1000a-150x150.jpg\" width=\"150\" height=\"150\">\u003c/a>\u003c/div>\n\n\u003cp>Of course, when Drexhage first opened the doors, on October 23 of last year, some regulars seemed surprised to discover that she planned to run her own business rather than the one \u003ca href=\"https://twitter.com/AliceWaters\">Alice Waters\u003c/a>, Jim Masur, and Sharon Jones opened in 1984. Keep a business going long enough, and your customers start to assume it's theirs, a community-based extension of their living rooms.\u003c/p>\n\u003cp>But Drexhage has every intention of becoming that living room again, in her own style. She's already a familiar face to many in the Bay Area, having worked in the dining room at San Francisco's \u003ca href=\"http://www.slowclub.com/\">Slow Club\u003c/a> throughout the 1990s, when it was an everyday hangout for the many media businesses in the Northeast Mission. Later, she spent two years as a waiter at \u003ca href=\"http://www.chezpanisse.com/intro.php\">Chez Panisse\u003c/a>, then became a wine importer for Kermit Lynch. It was a good job, she said--interesting work, a steady paycheck, benefits--but as the years ticked by into her 40s, she feared being caught in a desk job forever.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In 2008, she started putting together a business plan for a cafe/restaurant in Berkeley. Just before she started looking for financing, the economy tanked--and the business plan went into a drawer. She returned to Chez Panisse, this time to do a year-long internship in the kitchen downstairs. She did some catering, some private cheffing, cooked at pop-up dinners and events with \u003ca href=\"http://openrestaurant.org/\">OPENrestaurant\u003c/a>, with \u003ca href=\"http://saminnosrat.com/\">Samin Nostrat\u003c/a> at \u003ca href=\"http://www.ciaosamin.com/p/tartine-afterhours.html\">Tartine AfterHours\u003c/a>, at \u003ca href=\"http://local123cafe.com/\">Local 123\u003c/a>. She loved being the kitchen, but couldn't see herself working as just another line cook. Then, a colleague told her about the closure of Cafe Fanny, and how the original owners were looking for a new tenant. It seemed almost too good to be true, but she dusted off her plan, scaled it back to the casual, coffee-and-small-bites business she'd originally envisioned, re-did the numbers and hoped.\u003c/p>\n\u003cp>Before long, Alice Waters was calling from France: she loved Drexhage's vision. There was just one thing: She hated the name Drexhage had chosen. Could she think of a new one? Knowing that it's always wise to keep Alice happy when you're running a food business in Berkeley, Drexhage and Waters went back and forth until they agreed on Bartavelle, the French word for rock partridge, a plump, quail-like game bird.\u003c/p>\n\u003cfigure id=\"attachment_55124\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-cards1000.jpg\">\u003cimg class=\"size-full wp-image-55124\" alt=\"Bartavelle business cards. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-cards1000.jpg\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bartavelle business cards.\u003c/figcaption>\u003c/figure>\n\u003cdiv align=\"center\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-interior1000a.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-55187\" alt=\"Bartavelle interior. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-interior1000a-150x150.jpg\" width=\"150\" height=\"150\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-interior1000.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-55188\" alt=\"Bartavelle interior. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-interior1000-150x150.jpg\" width=\"150\" height=\"150\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-cafe-exterior1000a.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-55190\" alt=\"Bartavelle cafe exterior. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-cafe-exterior1000a-150x150.jpg\" width=\"150\" height=\"150\">\u003c/a>\u003c/div>\n\n\u003cp>Without the separate commissary kitchen that Fanny had relied on, Drexhage had to build more storage, refrigeration, and workspace into the narrow open kitchen. Adding in some new Health Department-mandated sinks revealed plumbing issues that required tearing up and replacing the entire floor. \"My husband Stan, my dad, my brother--everyone helped out,\" said Drexhage. \"I have some amazing artisan friends who did some amazing, wonderful things, a lot for trade.\" Eric Stark put up new counters, inside and outside, along with a tall cabinet at the back of the restaurant that discretely hides both dry storage and a refrigerator, while Paco Prieto and Pacassa Studios added zinc and copper cladding for both the counters and the outdoor tabletops.\u003c/p>\n\u003cfigure id=\"attachment_55137\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-platter600b.jpg\">\u003cimg class=\"size-full wp-image-55137\" alt=\"Bartavelle smoked trout platter. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-platter600b.jpg\" width=\"400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bartavelle smoked trout platter.\u003c/figcaption>\u003c/figure>\n\u003cp>Over the past two months, the brief opening menu of coffee, wine, and crostini has expanded into a appetite-whetting, seasonally-inspired list of sandwiches, small bites, and sweet and savory-topped toasts. Beautiful wooden boards, hand-carved by Prieto, are loaded with assortments of fresh and house-made pickled vegetables, cheeses, cured meats or smoked fish, with Acme bread on the side. In the morning, there's a whole-grain (and gluten-free) porridge of brown and red rice, red quinoa, amaranth and flax seed, served sweet, with butter, milk, brown sugar or maple syrup, or salty, dribbled with ghee and sea salt or sesame oil and \u003ca href=\"http://en.wikipedia.org/wiki/Gomashio\">gomaiso\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_55136\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-platter1000.jpg\">\u003cimg class=\"size-full wp-image-55136\" alt=\"Bartavelle smoked trout platter. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-platter1000.jpg\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bartavelle smoked trout platter.\u003c/figcaption>\u003c/figure>\n\u003cp>Almost every purchasing dollar gets spent locally: at \u003ca href=\"http://www.montereyfish.com/\">Monterey Fish\u003c/a> nearby, for local ling cod she salts and dries for brandade; at Sightglass Coffee Roasters and Red Blossom Tea, both based in San Francisco; at Marin's organic \u003ca href=\"http://strausfamilycreamery.com/\">Straus Creamery\u003c/a> for butter; at \u003ca href=\"http://www.tomaterofarm.com/\">Tomatero Farm\u003c/a>, Full Belly, Capay, and Happy Boy Farms for organic vegetables. Gorgeous eggs, with their marigold-yellow yolks bathed in olive oil, sea salt and marash pepper, or enriched with aioli and anchovy, come from a friend out in Clayton, who raises chickens on a biodynamic farm and Waldorf school called \u003ca href=\"http://www.beelovedfarm.com\">Beeloved Farm\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_55135\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-sandwich1000.jpg\">\u003cimg class=\"size-full wp-image-55135\" alt=\"Bartavelle - Sheeps milk ricotta kale sandwich. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-sandwich1000.jpg\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bartavelle - Sheep's milk ricotta and kale sandwich.\u003c/figcaption>\u003c/figure>\n\u003cp>Next door, Acme bakes an irresistibly chewy-crunchy Roman-style pizza bianca--a cross between ciabatta and pizza crust--only for Bartavelle, where it's used for sandwiches like this one spread with Bellwether sheep's milk ricotta from Marin, sauteed kale and fresh arugula, seasoned with preserved lemons and shallot vinaigrette.\u003c/p>\n\u003cp>The coffee program is run by her son, Sam Sobolewski, who started his coffee career at 15 as Blue Bottle's third employee, stamping bags and making drip coffees at the farmers' market. After several years with Blue Bottle, he went to New York to work for Joe: the Art of Coffee, returning last year to help out on the beverage side of Bartavelle.\u003c/p>\n\u003cp>Why Sightglass? Most importantly, it's taste: Sobolewski loves their coffee. Local 123, the nearest coffee shop, serves Four Barrel; Bartavelle is Sightglass's first account in Berkeley. There's no one coffee roaster that makes the \"best\" coffee, says Sobolewski, just like there's no one winemaker making the \"best\" red wine. It's all a matter of taste and style, and one that so far, even slow-to-change Berkeley is embracing at Bartavelle.\u003c/p>\n\u003cfigure id=\"attachment_55154\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-interior-coffeemachine1000.jpg\">\u003cimg class=\"size-full wp-image-55154\" alt=\"Bartavelle espresso machine. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-interior-coffeemachine1000.jpg\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bartavelle espresso machine.\u003c/figcaption>\u003c/figure>\n\u003cdiv align=\"center\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-wine.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-55176\" alt=\"Bartavelle wine. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-wine-150x150.jpg\" width=\"150\" height=\"150\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-sightglass-coffee1000.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-55134\" alt=\"Sightglass coffee at Bartavelle. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-sightglass-coffee1000-150x150.jpg\" width=\"150\" height=\"150\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-suzanne600c.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-55133\" alt=\"Bartavelle owner Suzanne Drexhage with son and coffee director Sam Sobolewski in background. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-suzanne600c-150x150.jpg\" width=\"150\" height=\"150\">\u003c/a>\u003c/div>\n\n\u003cp>On this sunny, suddenly warm afternoon in January, Sobolewski looks up from his espresso machine to the wine bottles ranged in front of him as the golden-hour light sluices through the tall front windows, glowing through the pale salmon of the Abbatucci Gris Imperial. A day like this, it's almost rosé weather, I say. Absolutely, he agrees.\u003c/p>\n\u003cp>\"It's rosé o'clock at Bartavelle!\"\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/BartavelleCoffeeWine\">Bartavelle Coffee and Wine Bar\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/Z3xtG\">Map\u003c/a>\u003cbr>\n1603 San Pablo Ave\u003cbr>\nBerkeley, CA 94702\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (510) 524-2473\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Tues-Sat 7am-6pm, Sun 8am-4pm\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>All Photos by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/strong>\u003c/p>\n\n",
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"excerpt": "Long live Bartavelle Coffee and Wine Bar! Owner Suzanne Drexhage talks with Stephanie Rosenbaum about the joys and challenges of opening her new Berkeley cafe on the site of the old Cafe Fanny. ",
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"description": "Long live Bartavelle Coffee and Wine Bar! Owner Suzanne Drexhage talks with Stephanie Rosenbaum about the joys and challenges of opening her new Berkeley cafe on the site of the old Cafe Fanny. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_55125\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-door1000.jpg\">\u003cimg class=\"size-full wp-image-55125\" alt=\"Bartavelle Coffee and Wine Bar door. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-door1000.jpg\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bartavelle Coffee and Wine Bar door. All Photos: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cdiv align=\"center\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-suzanne-drexhage1000.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-55129\" alt=\"Bartavelle owner Suzanne Drexhage. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-suzanne-drexhage1000-150x150.jpg\" width=\"150\" height=\"150\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-interior600.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-55152\" alt=\"Bartavelle interior and menu. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-interior600-150x150.jpg\" width=\"150\" height=\"150\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-interior1000c.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-55127\" alt=\"Bartavelle interior- mother and son team - Suzanne Drexhage and Sam Sobolewski. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-interior1000c-150x150.jpg\" width=\"150\" height=\"150\">\u003c/a>\u003c/div>\n\n\u003cp>Let's just get this out of the way: There are no poached eggs on the menu anymore, not at the skinny little cafe on San Pablo and Hopkins, wedged between \u003ca href=\"http://www.acmebread.com/\">Acme Bread\u003c/a> and \u003ca href=\"http://kermitlynch.com/\">Kermit Lynch Wine Merchant\u003c/a>. You won't find granola there, or buckwheat crepes. No beignets. No baked-goat cheese salad. The coffee doesn't come in a bowl. Cafe Fanny, the tenant for 28 well-loved years, had a great run, and now \u003ca href=\"http://www.berkeleyside.com/2012/03/09/its-the-end-of-a-generation-fanny-has-grown-up/\">it's gone\u003c/a>.\u003c/p>\n\u003cp>What has sprung up in its place is \u003ca href=\"http://www.facebook.com/BartavelleCoffeeWine\">Bartavelle Coffee and Wine Bar\u003c/a>, a new venture for chef-owner Suzanne Drexhage. For Fanny fans, the first impression is reassuring: walls creamy-white, a zinc-clad bar, the comforting smell of fresh coffee and toast, tables and chairs catching the morning sun outside.\u003c/p>\n\u003cfigure id=\"attachment_55130\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-suzanne-drexhage1000a.jpg\">\u003cimg class=\"size-full wp-image-55130\" alt=\"Bartavelle owner Suzanne Drexhage. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-suzanne-drexhage1000a.jpg\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bartavelle owner Suzanne Drexhage.\u003c/figcaption>\u003c/figure>\n\u003cp>Settle in to sip a \u003ca href=\"http://sightglasscoffee.com/\">Sightglass\u003c/a> cortado made by Drexhage's friendly, Blue Bottle-trained barista son, Sam Sobolewski, however, and you'll start noticing the spiffed-up details: subway-style tiles on the wall behind the kitchen prep area, copper-framed mirrors, shelves displaying neat arrangements of Sightglass coffee bags, \u003ca href=\"http://www.redblossomtea.com/\">Red Blossom Tea\u003c/a> tins, Mediterranean-inspired cookbooks and sunny jars of preserved lemons. It's all light and bright, warm and welcoming.\u003c/p>\n\u003cfigure id=\"attachment_55122\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-coffee1000.jpg\">\u003cimg class=\"size-full wp-image-55122\" alt=\"Bartavelle Coffee and Wine Bar - Coffee Director and Barista Sam Sobolewski. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-coffee1000.jpg\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bartavelle Coffee and Wine Bar - Coffee Director and Barista Sam Sobolewski.\u003c/figcaption>\u003c/figure>\n\u003cdiv align=\"center\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-coffee1000c.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-55141\" alt=\"Bartavelle - Sam Sobolewski, coffee barista at work. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-coffee1000c-150x150.jpg\" width=\"150\" height=\"150\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-coffee1000b.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-55140\" alt=\"Bartavelle - Sam Sobolewski, coffee barista at work. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-coffee1000b-150x150.jpg\" width=\"150\" height=\"150\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-coffee1000a.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-55139\" alt=\"Bartavelle coffee. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-coffee1000a-150x150.jpg\" width=\"150\" height=\"150\">\u003c/a>\u003c/div>\n\n\u003cp>Of course, when Drexhage first opened the doors, on October 23 of last year, some regulars seemed surprised to discover that she planned to run her own business rather than the one \u003ca href=\"https://twitter.com/AliceWaters\">Alice Waters\u003c/a>, Jim Masur, and Sharon Jones opened in 1984. Keep a business going long enough, and your customers start to assume it's theirs, a community-based extension of their living rooms.\u003c/p>\n\u003cp>But Drexhage has every intention of becoming that living room again, in her own style. She's already a familiar face to many in the Bay Area, having worked in the dining room at San Francisco's \u003ca href=\"http://www.slowclub.com/\">Slow Club\u003c/a> throughout the 1990s, when it was an everyday hangout for the many media businesses in the Northeast Mission. Later, she spent two years as a waiter at \u003ca href=\"http://www.chezpanisse.com/intro.php\">Chez Panisse\u003c/a>, then became a wine importer for Kermit Lynch. It was a good job, she said--interesting work, a steady paycheck, benefits--but as the years ticked by into her 40s, she feared being caught in a desk job forever.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In 2008, she started putting together a business plan for a cafe/restaurant in Berkeley. Just before she started looking for financing, the economy tanked--and the business plan went into a drawer. She returned to Chez Panisse, this time to do a year-long internship in the kitchen downstairs. She did some catering, some private cheffing, cooked at pop-up dinners and events with \u003ca href=\"http://openrestaurant.org/\">OPENrestaurant\u003c/a>, with \u003ca href=\"http://saminnosrat.com/\">Samin Nostrat\u003c/a> at \u003ca href=\"http://www.ciaosamin.com/p/tartine-afterhours.html\">Tartine AfterHours\u003c/a>, at \u003ca href=\"http://local123cafe.com/\">Local 123\u003c/a>. She loved being the kitchen, but couldn't see herself working as just another line cook. Then, a colleague told her about the closure of Cafe Fanny, and how the original owners were looking for a new tenant. It seemed almost too good to be true, but she dusted off her plan, scaled it back to the casual, coffee-and-small-bites business she'd originally envisioned, re-did the numbers and hoped.\u003c/p>\n\u003cp>Before long, Alice Waters was calling from France: she loved Drexhage's vision. There was just one thing: She hated the name Drexhage had chosen. Could she think of a new one? Knowing that it's always wise to keep Alice happy when you're running a food business in Berkeley, Drexhage and Waters went back and forth until they agreed on Bartavelle, the French word for rock partridge, a plump, quail-like game bird.\u003c/p>\n\u003cfigure id=\"attachment_55124\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-cards1000.jpg\">\u003cimg class=\"size-full wp-image-55124\" alt=\"Bartavelle business cards. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-cards1000.jpg\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bartavelle business cards.\u003c/figcaption>\u003c/figure>\n\u003cdiv align=\"center\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-interior1000a.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-55187\" alt=\"Bartavelle interior. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-interior1000a-150x150.jpg\" width=\"150\" height=\"150\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-interior1000.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-55188\" alt=\"Bartavelle interior. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-interior1000-150x150.jpg\" width=\"150\" height=\"150\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-cafe-exterior1000a.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-55190\" alt=\"Bartavelle cafe exterior. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-cafe-exterior1000a-150x150.jpg\" width=\"150\" height=\"150\">\u003c/a>\u003c/div>\n\n\u003cp>Without the separate commissary kitchen that Fanny had relied on, Drexhage had to build more storage, refrigeration, and workspace into the narrow open kitchen. Adding in some new Health Department-mandated sinks revealed plumbing issues that required tearing up and replacing the entire floor. \"My husband Stan, my dad, my brother--everyone helped out,\" said Drexhage. \"I have some amazing artisan friends who did some amazing, wonderful things, a lot for trade.\" Eric Stark put up new counters, inside and outside, along with a tall cabinet at the back of the restaurant that discretely hides both dry storage and a refrigerator, while Paco Prieto and Pacassa Studios added zinc and copper cladding for both the counters and the outdoor tabletops.\u003c/p>\n\u003cfigure id=\"attachment_55137\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-platter600b.jpg\">\u003cimg class=\"size-full wp-image-55137\" alt=\"Bartavelle smoked trout platter. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-platter600b.jpg\" width=\"400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bartavelle smoked trout platter.\u003c/figcaption>\u003c/figure>\n\u003cp>Over the past two months, the brief opening menu of coffee, wine, and crostini has expanded into a appetite-whetting, seasonally-inspired list of sandwiches, small bites, and sweet and savory-topped toasts. Beautiful wooden boards, hand-carved by Prieto, are loaded with assortments of fresh and house-made pickled vegetables, cheeses, cured meats or smoked fish, with Acme bread on the side. In the morning, there's a whole-grain (and gluten-free) porridge of brown and red rice, red quinoa, amaranth and flax seed, served sweet, with butter, milk, brown sugar or maple syrup, or salty, dribbled with ghee and sea salt or sesame oil and \u003ca href=\"http://en.wikipedia.org/wiki/Gomashio\">gomaiso\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_55136\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-platter1000.jpg\">\u003cimg class=\"size-full wp-image-55136\" alt=\"Bartavelle smoked trout platter. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-platter1000.jpg\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bartavelle smoked trout platter.\u003c/figcaption>\u003c/figure>\n\u003cp>Almost every purchasing dollar gets spent locally: at \u003ca href=\"http://www.montereyfish.com/\">Monterey Fish\u003c/a> nearby, for local ling cod she salts and dries for brandade; at Sightglass Coffee Roasters and Red Blossom Tea, both based in San Francisco; at Marin's organic \u003ca href=\"http://strausfamilycreamery.com/\">Straus Creamery\u003c/a> for butter; at \u003ca href=\"http://www.tomaterofarm.com/\">Tomatero Farm\u003c/a>, Full Belly, Capay, and Happy Boy Farms for organic vegetables. Gorgeous eggs, with their marigold-yellow yolks bathed in olive oil, sea salt and marash pepper, or enriched with aioli and anchovy, come from a friend out in Clayton, who raises chickens on a biodynamic farm and Waldorf school called \u003ca href=\"http://www.beelovedfarm.com\">Beeloved Farm\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_55135\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-sandwich1000.jpg\">\u003cimg class=\"size-full wp-image-55135\" alt=\"Bartavelle - Sheeps milk ricotta kale sandwich. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-sandwich1000.jpg\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bartavelle - Sheep's milk ricotta and kale sandwich.\u003c/figcaption>\u003c/figure>\n\u003cp>Next door, Acme bakes an irresistibly chewy-crunchy Roman-style pizza bianca--a cross between ciabatta and pizza crust--only for Bartavelle, where it's used for sandwiches like this one spread with Bellwether sheep's milk ricotta from Marin, sauteed kale and fresh arugula, seasoned with preserved lemons and shallot vinaigrette.\u003c/p>\n\u003cp>The coffee program is run by her son, Sam Sobolewski, who started his coffee career at 15 as Blue Bottle's third employee, stamping bags and making drip coffees at the farmers' market. After several years with Blue Bottle, he went to New York to work for Joe: the Art of Coffee, returning last year to help out on the beverage side of Bartavelle.\u003c/p>\n\u003cp>Why Sightglass? Most importantly, it's taste: Sobolewski loves their coffee. Local 123, the nearest coffee shop, serves Four Barrel; Bartavelle is Sightglass's first account in Berkeley. There's no one coffee roaster that makes the \"best\" coffee, says Sobolewski, just like there's no one winemaker making the \"best\" red wine. It's all a matter of taste and style, and one that so far, even slow-to-change Berkeley is embracing at Bartavelle.\u003c/p>\n\u003cfigure id=\"attachment_55154\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-interior-coffeemachine1000.jpg\">\u003cimg class=\"size-full wp-image-55154\" alt=\"Bartavelle espresso machine. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-interior-coffeemachine1000.jpg\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bartavelle espresso machine.\u003c/figcaption>\u003c/figure>\n\u003cdiv align=\"center\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-wine.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-55176\" alt=\"Bartavelle wine. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-wine-150x150.jpg\" width=\"150\" height=\"150\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-sightglass-coffee1000.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-55134\" alt=\"Sightglass coffee at Bartavelle. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-sightglass-coffee1000-150x150.jpg\" width=\"150\" height=\"150\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-suzanne600c.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-55133\" alt=\"Bartavelle owner Suzanne Drexhage with son and coffee director Sam Sobolewski in background. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-suzanne600c-150x150.jpg\" width=\"150\" height=\"150\">\u003c/a>\u003c/div>\n\n\u003cp>On this sunny, suddenly warm afternoon in January, Sobolewski looks up from his espresso machine to the wine bottles ranged in front of him as the golden-hour light sluices through the tall front windows, glowing through the pale salmon of the Abbatucci Gris Imperial. A day like this, it's almost rosé weather, I say. Absolutely, he agrees.\u003c/p>\n\u003cp>\"It's rosé o'clock at Bartavelle!\"\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/BartavelleCoffeeWine\">Bartavelle Coffee and Wine Bar\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/Z3xtG\">Map\u003c/a>\u003cbr>\n1603 San Pablo Ave\u003cbr>\nBerkeley, CA 94702\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (510) 524-2473\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Tues-Sat 7am-6pm, Sun 8am-4pm\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>All Photos by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/strong>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bean to Bar to Glass: Dandelion Chocolate Opens a Café in the Mission",
"title": "Bean to Bar to Glass: Dandelion Chocolate Opens a Café in the Mission",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_54674\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/signage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/signage.jpg\" alt=\"Dandelion Small-Batch Chocolate cafe front door. Photo: Molly DeCoudreaux\" title=\"Dandelion Small-Batch Chocolate cafe front door. Photo: Molly DeCoudreaux\" width=\"560\" class=\"size-full wp-image-54674\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dandelion Small-Batch Chocolate cafe front door. Photo: Molly DeCoudreaux\u003c/figcaption>\u003c/figure>\n\u003cp>This week \u003ca href=\"http://www.dandelionchocolate.com/\">Dandelion Chocolate\u003c/a> officially opened its café. The new spot is a fabulous place to watch chocolate being made as well as savor the opportunity to sip and slurp artisan hot chocolate, cacao fruit smoothies, Tisano cacao husk tea and Four Barrel coffee. Dandelion is run by Todd Masonis, Cameron Ring and Alice Nystrom, a team of passionate chocolate makers who are adamant about using beans that are sourced directly from quality small farms. Masonis and Ring are the co-founders and have a background in technology. Dandelion’s chocolate bars are not too sweet, and the company garnered a \u003ca href=\"http://www.goodfoodawards.org/\">Good Food Award\u003c/a> last year. They are again in the running for another Good Food Award -- hold your breath til Friday night, when the winners are announced. \u003c/p>\n\u003cp>\u003cstrong>Breaking news 1/18/13: Dandelion won a \u003ca href=\"http://www.goodfoodawards.org/\">2013 Good Food Award\u003c/a> for its 70% Madagascar chocolate.\u003c/strong> \u003c/p>\n\u003cfigure id=\"attachment_54664\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/dandelion-trio1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/dandelion-trio1000.jpg\" alt=\"Dandelion team: Todd Masonis, Cameron Ring, Alice Nystrom\" title=\"Dandelion team: Todd Masonis, Cameron Ring, Alice Nystrom\" width=\"560\" class=\"size-full wp-image-54664\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dandelion team: Todd Masonis, Cameron Ring, Alice Nystrom\u003c/figcaption>\u003c/figure>\n\u003cp>Masonis and Nystrom took time out of their bustling schedule to catch up with Bay Area Bites. The opening day café was crowded and folks were admiring the cacao pods, \u003ca href=\"http://www.davidlebovitz.com/\">David Lebovitz\u003c/a> chocolate books and sharing plates of fresh pastries from Dandelion’s pastry chef, Phil Ogiela.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>The café is modeled after the chocolate houses found in Europe years ago. How and why did you go with this concept?\u003c/strong>\u003cbr>\n\u003cstrong>Masonis:\u003c/strong> We did our research. There are a couple of different places like Bernachon in France. For 100 something years, they have been making chocolate from the bean in small batches. At \u003ca href=\"http://www.bernachon.com/\">Bernachon\u003c/a>, they have a little patisserie and make treats in the back. It’s unique and interesting, not like anything here. From what we read, there used to be chocolate houses and coffee house all over Europe. Locally, you tend to see a chocolate or truffle shop but there’s nowhere to experience chocolate. We want to have a place where people can hang out. Hopefully over time people will say: “Oh they’re melanging and \u003ca href=\"http://en.wikipedia.org/wiki/Conching\">conching\u003c/a>,” while they’re here and we’ll get a real relationship with customers.\u003c/p>\n\u003cdiv align=\"center\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/dandelion-exterior.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/dandelion-exterior-150x150.jpg\" alt=\"Dandelion Chocolate cafe exterior. Photo: Molly DeCoudreaux\" title=\"Dandelion Chocolate cafe exterior. Photo: Molly DeCoudreaux\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54688\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/dandelion-interior.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/dandelion-interior-150x150.jpg\" alt=\"Dandelion Chocolate cafe interior. Photo: Molly DeCoudreaux\" title=\"Dandelion Chocolate cafe interior. Photo: Molly DeCoudreaux\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54690\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/dandelion-interior.2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/dandelion-interior.2-150x150.jpg\" alt=\"Dandelion Chocolate cafe interior. Photo: Molly DeCoudreaux\" title=\"Dandelion Chocolate cafe interior. Photo: Molly DeCoudreaux\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54689\">\u003c/a>\u003c/div>\n\n\u003cp>Bay Area Bites: \u003cstrong>Why do a chocolate café in the Mission?\u003c/strong>\u003cbr>\n\u003cstrong>Masonis:\u003c/strong> We felt like there are a lot of chocolate shops in the area and wanted to create a place for the community, not just for tourists. We felt sad when \u003ca href=\"http://www.scharffenberger.com/beans/history/\">Scharffen Berger\u003c/a> got bought. Valencia Street has such vibrant food and there’s a lot of stuff happening here: \u003ca href=\"http://fourbarrelcoffee.com/\">Four Barrel\u003c/a>, \u003ca href=\"http://craftsman-wolves.com/\">Craftsman & Wolves\u003c/a>. We found the space two years ago and since then, the whole area has expanded. We got a little lucky and had a really great real estate broker but didn’t realize with commercial spots you don’t just find things right away. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Nystrom:\u003c/strong> Why \u003cem>not\u003c/em> do the café here? [Laughs]. We didn’t know what we had when we found it. They rented it in 2010 and then it turned into the best block. I lived at the South end of the Mission and have seen this area change phenomenally. It’s exciting. People are doing really amazing things with food and also things for the community. I’d love to do both.\u003c/p>\n\u003cdiv align=\"center\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Dandelion-choc-126.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Dandelion-choc-126-150x150.jpg\" alt=\"Dandelion Chocolate drink. Photo: Molly DeCoudreaux\" title=\"Dandelion Chocolate drink. Photo: Molly DeCoudreaux\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54701\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Dandelion-choc-103.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Dandelion-choc-103-150x150.jpg\" alt=\"Dandelion Chocolate drink. Photo: Molly DeCoudreaux\" title=\"Dandelion Chocolate drink. Photo: Molly DeCoudreaux\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54703\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Dandelion-choc-026.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Dandelion-choc-026-150x150.jpg\" alt=\"Dandelion Chocolate drink. Photo: Molly DeCoudreaux\" title=\"Dandelion Chocolate drink. Photo: Molly DeCoudreaux\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54702\">\u003c/a>\u003c/div>\n\n\u003cp>Bay Area Bites: \u003cstrong>Do you drink chocolate daily?\u003c/strong>\u003cbr>\n\u003cstrong>Masonis:\u003c/strong> I try not to. I used to be a fan of the really thick European style drinking chocolate. Our pastry chef spent two months to develop the recipes. The Mission version is unique. The iced chocolate is like tea, and is a thin and light style of chocolate drink. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Your bars are straightforward and do not have fillers or a lot of sugar. Describe the bean to bar process and why you do things that way.\u003c/strong>\u003cbr>\n\u003cstrong>Masonis:\u003c/strong> Our process starts with really good cocoa beans. That starts with finding good beans. Then we get a bunch of beans. After that, it takes awhile to figure out what works, so we do taste test after taste test. Then we roast, remove the shells, grind, temper, mold and finally turn the beans into chocolate bars. We really like to highlight the bean. A lot of chocolate companies are concerned with price and consistency. We work really hard by keeping the sugar levels the same (low) so you can taste the bean. \u003c/p>\n\u003cfigure id=\"attachment_54665\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/3-chocolates.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/3-chocolates.jpg\" alt=\"Three Varieties of Dandelion Chocolate Bars. Photo: Molly DeCoudreaux\" title=\"Three Varieties of Dandelion Chocolate Bars. Photo: Molly DeCoudreaux\" width=\"560\" class=\"size-full wp-image-54665\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Three Varieties of Dandelion Chocolate Bars. Photo: Photo: Molly DeCoudreaux\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites: \u003cstrong>You won a prestigious Good Food Award last year for your Costa Rica 70% bar and are nominated this year for your Madagascar 70%, Dominican Republic 70% and Venezuela 70% bars. How does the Good Food Award drive your success and make a difference in sales? What was the process like?\u003c/strong>\u003cbr>\n\u003cstrong>Masonis:\u003c/strong> The way it works is you do a blind taste test & submit up to three bars. We were selected as finalists for all three. On Friday, they announce the winners. The winners know if they’ve won via email. Some people say “We’re going to SF to the awards,” and then you know something’s up.\u003c/p>\n\u003cp>\u003cstrong>Nystrom:\u003c/strong> When we were in a tiny commercial kitchen, I had this big scheme of getting us into the Ferry Building Farmers’ Market. First thing I said is, “We need a Good Food award.” Once we won, there was a huge change in terms of volume and exposure. It was really huge for us to make those bars; we made it when we were doing 25 bars a day. When we won we had our first employee and winning was our first real visible sign of progress. We didn’t get into the Ferry Building, but we did win.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Todd & Cameron have a background in technology. How does that affect your way of thinking and doing business?\u003c/strong>\u003cbr>\n\u003cstrong>Masonis:\u003c/strong> The main thing is that we weren’t afraid to try new things and events -- how to do it. When we started, we’d hear things like, “It’s going to take 30 yrs to learn how to roast.” If you do things in the traditional way, maybe that’s true. But one of the things we learned was using scientific method and technology will move things a lot faster, and we were able to find and create the flavors we like. We focused 100% on flavor and price and consistency were secondary.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>With items like cacao fruit smoothies, cacao husk tea and iced chocolate, you have things that are likely new to many consumers. How did you come up with the menu?\u003c/strong>\u003cbr>\n\u003cstrong>Masonis:\u003c/strong> There were a bunch of things we wanted to do and having amazing hot chocolate is one of them. In France, they have a tradition of hot chocolate. We wanted to bring that yet also have things that are unique. \u003c/p>\n\u003cp>The cacao smoothies are very difficult to import. They have to freeze. We managed to find an importer to bring the pulp. That’s something that only one other place in America has.\u003c/p>\n\u003cp>We’ve told our pastry chef, “Here’s a chance to think about the flavors and from there invent them.” With good chocolate, an experienced pastry chef and a lot of time, it leads to amazing flavors.\u003c/p>\n\u003cp>\u003cstrong>Nystrom:\u003c/strong> We have things you can’t get elsewhere. They’re all new to me. With the fruit smoothie, I’ve only tried the cacao fruit on the farm, when it’s sticky, warm and goopy. Seeing it when it’s cold and delicious means a different kind of drink. People get so excited with the chocolate tea, when they know there’s a less rich option than hot chocolate. It’s also exciting for us to explain the process and get people interested that way.\u003c/p>\n\u003cp>For the chocolate tea, we worked with our pastry chef. For his first batch of ideas, he came back and none of us were happy. It turned out we all had these different visions, including Phil. I’m really happy because it hasn’t been done before and the end product is one that none of us expected.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>You collaborated with \u003ca href=\"http://www.almanacbeer.com\">Almanac Beer\u003c/a> for your Biere de Chocolat. How did the beer come about?\u003c/strong>\u003cbr>\n\u003cstrong>Masonis:\u003c/strong> Someone knocked on someone’s door. One of our employees is really into beer and said, “We should do something with them.” We worked hard and made lots and lots of nibs. Our volume is different than theirs, and we had to roast lots of beans. We would deliver 25lb. bags of beans, and it was definitely a lot of work. I’m not a huge beer drinker yet we’re pretty thrilled at how it turned out.\u003c/p>\n\u003cp>As much as this block is interesting, Dogpatch is as or even more interesting. Walk down the hall there and there are seven chocolatiers, as well as beer makers, photographers, and artists. I know of some other chocolate makers who are in the middle of the country. That can be so much harder. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/beerpack-chocolate640.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/beerpack-chocolate640.jpg\" alt=\"Farm to Bottle - Almanac Biere de Chocolat\" title=\"Farm to Bottle - Almanac Biere de Chocolat\" width=\"400\" class=\"aligncenter size-full wp-image-54666\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Nystrom:\u003c/strong> The chocolate beer was due to one of our newest production employees, Tyler. He had just got here from Boston and took a class with them. He took them some nibs. It turned out they could use it and in a serendipitous way for the whole thing: the beer is delicious. It’s fun to work with another SF institution.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Do you have any Valentine’s Day recommendations?\u003c/strong>\u003cbr>\n\u003cstrong>Masonis:\u003c/strong> Our publicist Jennifer Roy and Alice are working on some events. There’s a local paper mill that is so new -- Pam DeLuco made paper out of cacao bags and on Valentine’s Day we will let people get creative outside our store, on the sidewalk. It’d be awesome to do late night desserts but this year we’re definitely not ready for the pressure of messing up someone’s Valentine’s Day. We are in the process of creating some special chocolate treats, too.\u003c/p>\n\u003cp>\u003cstrong>Nystrom:\u003c/strong> Pam is a farmers’ market customer and she makes paper with papers sacks. She helped us hire our fulfillment lead. Hopefully it’ll be a playful Valentine’s Day activity. We’d love to be open late and have dessert flights but can’t right now. This way we can do something with the neighborhood.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Where do you go to eat and drink?\u003c/strong>\u003cbr>\n\u003cstrong>Masonis:\u003c/strong> I finished work on Sunday at midnight and the only thing open was Mel’s Drive-in, on Geary. I do like \u003ca href=\"http://www.rangesf.com/\">Range\u003c/a>. Their pastry chef is amazing. I’ve certainly gone to my fair share of pastry places and have a sweet tooth.\u003c/p>\n\u003cp>\u003ca href=\"http://craftsman-wolves.com/\">Craftsman & Wolves\u003c/a> is our neighbor and their caramels are amazing.\u003c/p>\n\u003cp>I love the SF brunch culture. The lines anywhere are nuts. We noticed when people see a line, they just get in line. \u003c/p>\n\u003cp>\u003cstrong>Nystrom:\u003c/strong> \u003ca href=\"http://missioncheese.net/\">Mission Cheese\u003c/a> is one of my favorites. I live near \u003ca href=\"http://www.dinos-sf.com/\">Dino’s\u003c/a> -- it’s a red-checkered tablecloth kind of pizza place. I frequent there a lot -- the warm eggplant salad is delicious. \u003c/p>\n\u003cp>\u003cstrong>Related Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.dandelionchocolate.com/\">Dandelion Chocolate\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/68KCI\">Map\u003c/a>\u003cbr>\n740 Valencia Street\u003cbr>\nSan Francisco, CA 94110\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (415) 349-0942\u003c/p>\n\u003cp>\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/DandelionChoco\">@DandelionChoco\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/DandelionChocolate\">Dandelion Chocolate\u003c/a> \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ciframe src=\"http://player.vimeo.com/video/57463461\" width=\"560\" height=\"315\" frameborder=\"0\" webkitallowfullscreen mozallowfullscreen allowfullscreen>\u003c/iframe> \u003c/p>\n\n",
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"excerpt": "Mary Ladd visits Dandelion Chocolate's new cafe, where a team of passionate chocolate makers use beans that are sourced directly from quality small farms to make chocolate bars, smoothies, tea and iced chocolate drinks.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_54674\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/signage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/signage.jpg\" alt=\"Dandelion Small-Batch Chocolate cafe front door. Photo: Molly DeCoudreaux\" title=\"Dandelion Small-Batch Chocolate cafe front door. Photo: Molly DeCoudreaux\" width=\"560\" class=\"size-full wp-image-54674\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dandelion Small-Batch Chocolate cafe front door. Photo: Molly DeCoudreaux\u003c/figcaption>\u003c/figure>\n\u003cp>This week \u003ca href=\"http://www.dandelionchocolate.com/\">Dandelion Chocolate\u003c/a> officially opened its café. The new spot is a fabulous place to watch chocolate being made as well as savor the opportunity to sip and slurp artisan hot chocolate, cacao fruit smoothies, Tisano cacao husk tea and Four Barrel coffee. Dandelion is run by Todd Masonis, Cameron Ring and Alice Nystrom, a team of passionate chocolate makers who are adamant about using beans that are sourced directly from quality small farms. Masonis and Ring are the co-founders and have a background in technology. Dandelion’s chocolate bars are not too sweet, and the company garnered a \u003ca href=\"http://www.goodfoodawards.org/\">Good Food Award\u003c/a> last year. They are again in the running for another Good Food Award -- hold your breath til Friday night, when the winners are announced. \u003c/p>\n\u003cp>\u003cstrong>Breaking news 1/18/13: Dandelion won a \u003ca href=\"http://www.goodfoodawards.org/\">2013 Good Food Award\u003c/a> for its 70% Madagascar chocolate.\u003c/strong> \u003c/p>\n\u003cfigure id=\"attachment_54664\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/dandelion-trio1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/dandelion-trio1000.jpg\" alt=\"Dandelion team: Todd Masonis, Cameron Ring, Alice Nystrom\" title=\"Dandelion team: Todd Masonis, Cameron Ring, Alice Nystrom\" width=\"560\" class=\"size-full wp-image-54664\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dandelion team: Todd Masonis, Cameron Ring, Alice Nystrom\u003c/figcaption>\u003c/figure>\n\u003cp>Masonis and Nystrom took time out of their bustling schedule to catch up with Bay Area Bites. The opening day café was crowded and folks were admiring the cacao pods, \u003ca href=\"http://www.davidlebovitz.com/\">David Lebovitz\u003c/a> chocolate books and sharing plates of fresh pastries from Dandelion’s pastry chef, Phil Ogiela.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>The café is modeled after the chocolate houses found in Europe years ago. How and why did you go with this concept?\u003c/strong>\u003cbr>\n\u003cstrong>Masonis:\u003c/strong> We did our research. There are a couple of different places like Bernachon in France. For 100 something years, they have been making chocolate from the bean in small batches. At \u003ca href=\"http://www.bernachon.com/\">Bernachon\u003c/a>, they have a little patisserie and make treats in the back. It’s unique and interesting, not like anything here. From what we read, there used to be chocolate houses and coffee house all over Europe. Locally, you tend to see a chocolate or truffle shop but there’s nowhere to experience chocolate. We want to have a place where people can hang out. Hopefully over time people will say: “Oh they’re melanging and \u003ca href=\"http://en.wikipedia.org/wiki/Conching\">conching\u003c/a>,” while they’re here and we’ll get a real relationship with customers.\u003c/p>\n\u003cdiv align=\"center\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/dandelion-exterior.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/dandelion-exterior-150x150.jpg\" alt=\"Dandelion Chocolate cafe exterior. Photo: Molly DeCoudreaux\" title=\"Dandelion Chocolate cafe exterior. Photo: Molly DeCoudreaux\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54688\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/dandelion-interior.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/dandelion-interior-150x150.jpg\" alt=\"Dandelion Chocolate cafe interior. Photo: Molly DeCoudreaux\" title=\"Dandelion Chocolate cafe interior. Photo: Molly DeCoudreaux\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54690\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/dandelion-interior.2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/dandelion-interior.2-150x150.jpg\" alt=\"Dandelion Chocolate cafe interior. Photo: Molly DeCoudreaux\" title=\"Dandelion Chocolate cafe interior. Photo: Molly DeCoudreaux\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54689\">\u003c/a>\u003c/div>\n\n\u003cp>Bay Area Bites: \u003cstrong>Why do a chocolate café in the Mission?\u003c/strong>\u003cbr>\n\u003cstrong>Masonis:\u003c/strong> We felt like there are a lot of chocolate shops in the area and wanted to create a place for the community, not just for tourists. We felt sad when \u003ca href=\"http://www.scharffenberger.com/beans/history/\">Scharffen Berger\u003c/a> got bought. Valencia Street has such vibrant food and there’s a lot of stuff happening here: \u003ca href=\"http://fourbarrelcoffee.com/\">Four Barrel\u003c/a>, \u003ca href=\"http://craftsman-wolves.com/\">Craftsman & Wolves\u003c/a>. We found the space two years ago and since then, the whole area has expanded. We got a little lucky and had a really great real estate broker but didn’t realize with commercial spots you don’t just find things right away. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Nystrom:\u003c/strong> Why \u003cem>not\u003c/em> do the café here? [Laughs]. We didn’t know what we had when we found it. They rented it in 2010 and then it turned into the best block. I lived at the South end of the Mission and have seen this area change phenomenally. It’s exciting. People are doing really amazing things with food and also things for the community. I’d love to do both.\u003c/p>\n\u003cdiv align=\"center\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Dandelion-choc-126.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Dandelion-choc-126-150x150.jpg\" alt=\"Dandelion Chocolate drink. Photo: Molly DeCoudreaux\" title=\"Dandelion Chocolate drink. Photo: Molly DeCoudreaux\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54701\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Dandelion-choc-103.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Dandelion-choc-103-150x150.jpg\" alt=\"Dandelion Chocolate drink. Photo: Molly DeCoudreaux\" title=\"Dandelion Chocolate drink. Photo: Molly DeCoudreaux\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54703\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Dandelion-choc-026.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Dandelion-choc-026-150x150.jpg\" alt=\"Dandelion Chocolate drink. Photo: Molly DeCoudreaux\" title=\"Dandelion Chocolate drink. Photo: Molly DeCoudreaux\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54702\">\u003c/a>\u003c/div>\n\n\u003cp>Bay Area Bites: \u003cstrong>Do you drink chocolate daily?\u003c/strong>\u003cbr>\n\u003cstrong>Masonis:\u003c/strong> I try not to. I used to be a fan of the really thick European style drinking chocolate. Our pastry chef spent two months to develop the recipes. The Mission version is unique. The iced chocolate is like tea, and is a thin and light style of chocolate drink. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Your bars are straightforward and do not have fillers or a lot of sugar. Describe the bean to bar process and why you do things that way.\u003c/strong>\u003cbr>\n\u003cstrong>Masonis:\u003c/strong> Our process starts with really good cocoa beans. That starts with finding good beans. Then we get a bunch of beans. After that, it takes awhile to figure out what works, so we do taste test after taste test. Then we roast, remove the shells, grind, temper, mold and finally turn the beans into chocolate bars. We really like to highlight the bean. A lot of chocolate companies are concerned with price and consistency. We work really hard by keeping the sugar levels the same (low) so you can taste the bean. \u003c/p>\n\u003cfigure id=\"attachment_54665\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/3-chocolates.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/3-chocolates.jpg\" alt=\"Three Varieties of Dandelion Chocolate Bars. Photo: Molly DeCoudreaux\" title=\"Three Varieties of Dandelion Chocolate Bars. Photo: Molly DeCoudreaux\" width=\"560\" class=\"size-full wp-image-54665\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Three Varieties of Dandelion Chocolate Bars. Photo: Photo: Molly DeCoudreaux\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites: \u003cstrong>You won a prestigious Good Food Award last year for your Costa Rica 70% bar and are nominated this year for your Madagascar 70%, Dominican Republic 70% and Venezuela 70% bars. How does the Good Food Award drive your success and make a difference in sales? What was the process like?\u003c/strong>\u003cbr>\n\u003cstrong>Masonis:\u003c/strong> The way it works is you do a blind taste test & submit up to three bars. We were selected as finalists for all three. On Friday, they announce the winners. The winners know if they’ve won via email. Some people say “We’re going to SF to the awards,” and then you know something’s up.\u003c/p>\n\u003cp>\u003cstrong>Nystrom:\u003c/strong> When we were in a tiny commercial kitchen, I had this big scheme of getting us into the Ferry Building Farmers’ Market. First thing I said is, “We need a Good Food award.” Once we won, there was a huge change in terms of volume and exposure. It was really huge for us to make those bars; we made it when we were doing 25 bars a day. When we won we had our first employee and winning was our first real visible sign of progress. We didn’t get into the Ferry Building, but we did win.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Todd & Cameron have a background in technology. How does that affect your way of thinking and doing business?\u003c/strong>\u003cbr>\n\u003cstrong>Masonis:\u003c/strong> The main thing is that we weren’t afraid to try new things and events -- how to do it. When we started, we’d hear things like, “It’s going to take 30 yrs to learn how to roast.” If you do things in the traditional way, maybe that’s true. But one of the things we learned was using scientific method and technology will move things a lot faster, and we were able to find and create the flavors we like. We focused 100% on flavor and price and consistency were secondary.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>With items like cacao fruit smoothies, cacao husk tea and iced chocolate, you have things that are likely new to many consumers. How did you come up with the menu?\u003c/strong>\u003cbr>\n\u003cstrong>Masonis:\u003c/strong> There were a bunch of things we wanted to do and having amazing hot chocolate is one of them. In France, they have a tradition of hot chocolate. We wanted to bring that yet also have things that are unique. \u003c/p>\n\u003cp>The cacao smoothies are very difficult to import. They have to freeze. We managed to find an importer to bring the pulp. That’s something that only one other place in America has.\u003c/p>\n\u003cp>We’ve told our pastry chef, “Here’s a chance to think about the flavors and from there invent them.” With good chocolate, an experienced pastry chef and a lot of time, it leads to amazing flavors.\u003c/p>\n\u003cp>\u003cstrong>Nystrom:\u003c/strong> We have things you can’t get elsewhere. They’re all new to me. With the fruit smoothie, I’ve only tried the cacao fruit on the farm, when it’s sticky, warm and goopy. Seeing it when it’s cold and delicious means a different kind of drink. People get so excited with the chocolate tea, when they know there’s a less rich option than hot chocolate. It’s also exciting for us to explain the process and get people interested that way.\u003c/p>\n\u003cp>For the chocolate tea, we worked with our pastry chef. For his first batch of ideas, he came back and none of us were happy. It turned out we all had these different visions, including Phil. I’m really happy because it hasn’t been done before and the end product is one that none of us expected.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>You collaborated with \u003ca href=\"http://www.almanacbeer.com\">Almanac Beer\u003c/a> for your Biere de Chocolat. How did the beer come about?\u003c/strong>\u003cbr>\n\u003cstrong>Masonis:\u003c/strong> Someone knocked on someone’s door. One of our employees is really into beer and said, “We should do something with them.” We worked hard and made lots and lots of nibs. Our volume is different than theirs, and we had to roast lots of beans. We would deliver 25lb. bags of beans, and it was definitely a lot of work. I’m not a huge beer drinker yet we’re pretty thrilled at how it turned out.\u003c/p>\n\u003cp>As much as this block is interesting, Dogpatch is as or even more interesting. Walk down the hall there and there are seven chocolatiers, as well as beer makers, photographers, and artists. I know of some other chocolate makers who are in the middle of the country. That can be so much harder. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/beerpack-chocolate640.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/beerpack-chocolate640.jpg\" alt=\"Farm to Bottle - Almanac Biere de Chocolat\" title=\"Farm to Bottle - Almanac Biere de Chocolat\" width=\"400\" class=\"aligncenter size-full wp-image-54666\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Nystrom:\u003c/strong> The chocolate beer was due to one of our newest production employees, Tyler. He had just got here from Boston and took a class with them. He took them some nibs. It turned out they could use it and in a serendipitous way for the whole thing: the beer is delicious. It’s fun to work with another SF institution.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Do you have any Valentine’s Day recommendations?\u003c/strong>\u003cbr>\n\u003cstrong>Masonis:\u003c/strong> Our publicist Jennifer Roy and Alice are working on some events. There’s a local paper mill that is so new -- Pam DeLuco made paper out of cacao bags and on Valentine’s Day we will let people get creative outside our store, on the sidewalk. It’d be awesome to do late night desserts but this year we’re definitely not ready for the pressure of messing up someone’s Valentine’s Day. We are in the process of creating some special chocolate treats, too.\u003c/p>\n\u003cp>\u003cstrong>Nystrom:\u003c/strong> Pam is a farmers’ market customer and she makes paper with papers sacks. She helped us hire our fulfillment lead. Hopefully it’ll be a playful Valentine’s Day activity. We’d love to be open late and have dessert flights but can’t right now. This way we can do something with the neighborhood.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Where do you go to eat and drink?\u003c/strong>\u003cbr>\n\u003cstrong>Masonis:\u003c/strong> I finished work on Sunday at midnight and the only thing open was Mel’s Drive-in, on Geary. I do like \u003ca href=\"http://www.rangesf.com/\">Range\u003c/a>. Their pastry chef is amazing. I’ve certainly gone to my fair share of pastry places and have a sweet tooth.\u003c/p>\n\u003cp>\u003ca href=\"http://craftsman-wolves.com/\">Craftsman & Wolves\u003c/a> is our neighbor and their caramels are amazing.\u003c/p>\n\u003cp>I love the SF brunch culture. The lines anywhere are nuts. We noticed when people see a line, they just get in line. \u003c/p>\n\u003cp>\u003cstrong>Nystrom:\u003c/strong> \u003ca href=\"http://missioncheese.net/\">Mission Cheese\u003c/a> is one of my favorites. I live near \u003ca href=\"http://www.dinos-sf.com/\">Dino’s\u003c/a> -- it’s a red-checkered tablecloth kind of pizza place. I frequent there a lot -- the warm eggplant salad is delicious. \u003c/p>\n\u003cp>\u003cstrong>Related Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.dandelionchocolate.com/\">Dandelion Chocolate\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/68KCI\">Map\u003c/a>\u003cbr>\n740 Valencia Street\u003cbr>\nSan Francisco, CA 94110\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (415) 349-0942\u003c/p>\n\u003cp>\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/DandelionChoco\">@DandelionChoco\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/DandelionChocolate\">Dandelion Chocolate\u003c/a> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Sweet Bar Bakery: Sweets and Savories for Uptown Oakland",
"title": "Sweet Bar Bakery: Sweets and Savories for Uptown Oakland",
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"content": "\u003cfigure id=\"attachment_54479\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/sampler1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/sampler560.jpg\" alt='An assortment of Sweet Bar sweets: Front row: snickerdoodle, pumpkin ginger cupcake, \"the sweet bar\" (chocolate-dipped almond shortbread) Back row: slice of lemon tart, chocolate peanut butter cupcake' title='An assortment of Sweet Bar sweets: Front row: snickerdoodle, pumpkin ginger cupcake, \"the sweet bar\" (chocolate-dipped almond shortbread) Back row: slice of lemon tart, chocolate peanut butter cupcake' width=\"560\" height=\"420\" class=\"size-full wp-image-54479\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An assortment of Sweet Bar sweets: Front row: snickerdoodle, pumpkin ginger cupcake, \"the sweet bar\" (chocolate-dipped almond shortbread) Back row: slice of lemon tart, chocolate peanut butter cupcake\u003c/figcaption>\u003c/figure>\n\u003cp>Who doesn't love a neighborhood bakery? The sugary-buttery-birthday cake-y smells wafting out, the coffee-buzzed camaraderie between neighbors picking up muffins for the office or cupcakes for a birthday party, the chance of scoring a loaf of bread hot from the oven: no matter how many boxed-up cakes are stacked up near the entrance to Whole Foods or Safeway, nothing replaces a real bakery as part of the pleasure of a neighborhood. \u003c/p>\n\u003cp>Uptown Oakland, for all its monthly \u003ca href=\"http://www.kqed.org/a/forum/R201211011030\">First Friday Art-Murmur buzz\u003c/a> and recent restaurant openings, isn't exactly the cozy-quaint setting that you might think a scone-driven, latte-fueled business like the new \u003ca href=\"http://www.sweetbarbakery.com\">Sweet Bar Bakery\u003c/a> would require. This ain't no Elmwood, after all; this ain't no Rockridge. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/cafe1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/cafe1000.jpg\" alt=\"Cafe interior of Sweet Bar Bakery\" title=\"Cafe interior of Sweet Bar Bakery\" width=\"1000\" height=\"750\" class=\"alignnone size-full wp-image-54474\">\u003c/a>\u003c/p>\n\u003cp>Any would-be bakery owner, looking to sign a lease, has to ask himself if there's enough locals ready to swing by every morning for a bacon-gorgonzola scone and a cup of authentically Punjabi-style chai, or prepared to linger at lunchtime over a portobello-and-tofu sandwich, a ginger-miso chicken salad, and a couple of gluten-free chocolate-peanut butter cupcakes. To longtime professional baker, food-industry professional, and cookbook author Mani Niall, the answer was a definite yes: the 2200-square-foot space he'd found at the corner of Broadway and 24th St had everything his new cafe and bakery would need. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/counter1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/counter1000.jpg\" alt=\"Sweet Bar Bakery counter\" title=\"Sweet Bar Bakery counter\" width=\"1000\" height=\"750\" class=\"alignnone size-full wp-image-54475\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Huge, wrap-around glass walls and a corner location would let light pour in, adding to the sense of visible street life. Hot restaurants and bars--Ozumo, Pican, Plum, Plum Bar--were growing the dining-and-nightlife reputation of this stretch of Broadway. The chic high-rise condos that now-Governor Jerry Brown pushed for during his time as Oakland's mayor were now built, sold, and fully occupied--with no other cafe nearby offering house-baked, all-day sweet and savory items on the menu from early morning to early evening. A busy \u003ca href=\"http://oakland.ymcaeastbay.org/\">YMCA gym\u003c/a> nearby would even help cookie-lovers stay svelte. There might not be, as Niall put it, \"throngs of New York-style pedestrians,\" but there were definitely enough people living and working nearby to support--and deserve--a good neighborhood bakery and cafe. \u003c/p>\n\u003cblockquote>\u003cp>\"I remember when I read, or heard, about how during the Iraq war, the insurgents, in order to show that the Americans were doing a poor job, they shut down garbage pickup and bakeries. Because if people couldn't get bread, they were stranded. So what does that say? The reverse way to look at it is that bakeries are a heart and soul [business]. They're a daily touchstone.\"\n\u003c/p>\u003c/blockquote>\n\u003cfigure id=\"attachment_54525\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mani-denise-wakemen.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mani-denise-wakemen.jpg\" alt=\"Mani Niall at Sweet Bar Bakery. Photo credit: Denise Wakemen\" title=\"Mani Niall at Sweet Bar Bakery. Photo credit: Denise Wakemen\" width=\"560\" class=\"size-full wp-image-54525\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mani Niall at Sweet Bar Bakery. Photo: Denise Wakemen\u003c/figcaption>\u003c/figure>\n\u003cp>To get Sweet Bar up and running by November of 2012, Niall drew on his twenty-plus years of experience as both baker and businessman. In Los Angeles, after years working as a private chef in the film and entertainment industry (his most famous client being Michael Jackson), he opened Mani's in 1990, specializing in healthy baked goods, often featuring whole grains and alternative sweeteners like maple and agave syrups. (Creating low-fat sweets was the big challenge then; now, it's making them vegan or gluten-free.) The bakery thrived until he eventually sold out to his business partner in 1998. He moved north to the Bay Area in 1999, and the bakery continued, without its namesake, until 2008. He became the executive chef for Just Desserts, worked as a consultant and recipe developer for the National Honey Board and Clabber Girl baking powder, wrote cookbooks, and did commercial product development for restaurants and food manufacturers. He was busy, professionally fulfilled, but he knew that he would be a boss again, with another business to run. \u003c/p>\n\u003cp>Having signed the lease for the space, Niall started a \u003ca href=\"http://www.kickstarter.com/projects/sweetbar/sweet-bar-bakery\">Kickstarter campaign\u003c/a> to raise both awareness of the upcoming business and a portion of the needed funds. The crowds swarming into the neighborhood for \u003ca href=\"http://oaklandartmurmur.org/\">First Fridays Art Murmur\u003c/a> offered a great chance for market research and community brand-building, all in one sugar-dusted, cardamom-scented package. Starting in July of last year, said Niall, \"I brought this little portable bar from home, set it up in the doorway there, popped the doors open, made cookies and cupcakes, bacon scones, and was blown away. It's just grown from there: wonderful support, diverse clientele, great neighborhood. It's very exciting.\" \u003c/p>\n\u003cp>For a person who's spent his life around buttercream, Niall manages a cheerful balance between his dedication to healthier, whole-foods eating and his love for and professional familiarity with all-American sweets. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/cupcake1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/cupcake1000.jpg\" alt=\"Dark Chocolate Raspberry Cupcake\" title=\"Dark Chocolate Raspberry Cupcake\" width=\"1000\" height=\"750\" class=\"alignnone size-full wp-image-54476\">\u003c/a>\u003c/p>\n\u003cp>The sleekly designed labels on each item are his way of expressing that balance. Divided into \"grain,\" \"sweetener,\" \"butter/oil,\" and \"dairy/eggs\" sections, the labels offer ingredient details and their provenances to those concerned, letting customers know that the eggs are from pastured hens, for example, or that the crust on the lemon tart is made from whole-wheat flour, without getting too preachy (or \u003ca href=\"http://www.youtube.com/watch?v=l2LBICPEK6w\">Portlandian\u003c/a>) about it. There are also small, stamped letters--O for organic, V for vegan, GF for gluten-free--that alert those who are looking, and can be ignored by those who aren't. Niall has also developed vegan and/or gluten-free versions of many of his popular baked goods for special order. Recently, he cheered up several Thanksgiving tables with vegan pumpkin-sweet potato pies, while vegan guests at a Christmas party enjoyed a lavish raspberry chocolate fortress cake, topped with a rich almond-based chocolate ganache. \u003c/p>\n\u003cp>There's no roped-off section for the vegan or gluten-free sweets; as Niall told me, most of the customers seduced by his chocolate-dipped, peanut butter-frosted chocolate cupcake don't even notice that it's gluten-free. Instead, they fall for it because it hits the sweet spot where a Reese's Peanut Butter Cup, a chocolate cupcake, and a \u003ca href=\"http://www.fostersfreeze.com/soft-serve_cones.html\">chocolate-dipped Foster's Freeze cone\u003c/a> all converge. Same for the chocolate raspberry cupcake: delicious first, vegan second. (Because the bakery isn't exclusively gluten-free--there's a lot of wheat flour flying around that kitchen--the bakery's gluten-free treats may be geared more towards those who are gluten-free by choice, rather than those with severe gluten allergies or intolerances.) \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/label1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/label1000.jpg\" alt=\"The Sweet Bar \" title=\"The Sweet Bar \" width=\"1000\" height=\"750\" class=\"alignnone size-full wp-image-54477\">\u003c/a>\u003c/p>\n\u003cp>Right now, my favorite is the bakery's signature Sweet Bar, a densely crunchy, almond-rich tablet of shortbread dipped in dark Guittard chocolate. It goes perfectly with Niall's favorite afternoon pick-me-up, a Buenos Aires-inspired \u003cem>cortado\u003c/em> made with a shot of espresso, lightly sweetened with a spoonful of turbinado sugar, topped with steamed milk (almond milk, in Niall's case) and served in a small, flared glass. \u003c/p>\n\u003cp>This being Oakland, where diversity is the norm, the popularity contest for best-selling breakfast pastry is almost always a neck-and-neck tie between the doughnut-like \"fauxnuts\" (vegan, whole-wheat banana muffins baked in doughnut-shaped mini Bundt pans, dipped in warm agave syrup, and rolled in cinnamon-cardamom sugar) and the funky, savory, buttery bacon-gorgonzola scones. Close behind are pumpkin-cranberry muffins and the fruit-topped cornmeal upside-down cakes, crowned with blueberries, apricots, or peaches, depending on the season. \u003c/p>\n\u003cp>Niall plans to add more savory breakfast items soon, including frittatas and egg sandwiches on house-baked foccacia. There are already sandwiches, salads, flatbreads, and soup on the all-day menu, but he's testing out pizzas, mostly for the First Friday crowds, who throng the place for beer, wine, pizza, and sweets. \u003c/p>\n\u003cp>More yeasted breads are \"on the front burner\" of projects he'd like to see on the menu; as the bakery catches on with the neighborhood, he'd like to start staying open later in the evening, catching the restaurant-hopping and post-Fox and Paramount Theater crowds for dessert, wine, and coffee, not to mention serving the brownie cravings of the pizza-and-a-movie crowd strolling to and from the \u003ca href=\"http://www.thenewparkway.com/\">New Parkway\u003c/a> down the block. \u003c/p>\n\u003cp>\u003ca href=\"http://www.sweetbarbakery.com\" title=\"Sweet Bar Bakery\">\u003cstrong>Sweet Bar Bakery\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/msfbG\">Map\u003c/a>\u003cbr>\n2355 Broadway\u003cbr>\nOakland, CA\u003cbr>\nPhone: 510-788-4997\u003c/p>\n\u003cp>\u003cstrong>Hours:\u003c/strong>\u003cbr>\nMon – Fri: 7am to 7pm\u003cbr>\nSat: 8am to 7pm\u003cbr>\nSun: 9am to 5pm\u003c/p>\n\u003cp>\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/SweetBarBakery\">Sweet Bar Bakery\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/sweetbarbakery\">@sweetbarbakery\u003c/a>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Bay Area Flash Mob performs Thriller at the Grand Opening of Sweet Bar Bakery in Oakland on Jan. 13, 2013.\u003cbr>\n[youtube http://www.youtube.com/watch?v=b9moMyyoe3k]\u003c/p>\n\n",
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"excerpt": "Sweet Bar Bakery brings all-day sweets and savories to Uptown Oakland, offering everything from bacon-gorgonzola scones to gluten-free cupcakes and vegan \"fauxnuts.\" Stephanie Rosenbaum talks with baker-owner Mani Niall. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_54479\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/sampler1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/sampler560.jpg\" alt='An assortment of Sweet Bar sweets: Front row: snickerdoodle, pumpkin ginger cupcake, \"the sweet bar\" (chocolate-dipped almond shortbread) Back row: slice of lemon tart, chocolate peanut butter cupcake' title='An assortment of Sweet Bar sweets: Front row: snickerdoodle, pumpkin ginger cupcake, \"the sweet bar\" (chocolate-dipped almond shortbread) Back row: slice of lemon tart, chocolate peanut butter cupcake' width=\"560\" height=\"420\" class=\"size-full wp-image-54479\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An assortment of Sweet Bar sweets: Front row: snickerdoodle, pumpkin ginger cupcake, \"the sweet bar\" (chocolate-dipped almond shortbread) Back row: slice of lemon tart, chocolate peanut butter cupcake\u003c/figcaption>\u003c/figure>\n\u003cp>Who doesn't love a neighborhood bakery? The sugary-buttery-birthday cake-y smells wafting out, the coffee-buzzed camaraderie between neighbors picking up muffins for the office or cupcakes for a birthday party, the chance of scoring a loaf of bread hot from the oven: no matter how many boxed-up cakes are stacked up near the entrance to Whole Foods or Safeway, nothing replaces a real bakery as part of the pleasure of a neighborhood. \u003c/p>\n\u003cp>Uptown Oakland, for all its monthly \u003ca href=\"http://www.kqed.org/a/forum/R201211011030\">First Friday Art-Murmur buzz\u003c/a> and recent restaurant openings, isn't exactly the cozy-quaint setting that you might think a scone-driven, latte-fueled business like the new \u003ca href=\"http://www.sweetbarbakery.com\">Sweet Bar Bakery\u003c/a> would require. This ain't no Elmwood, after all; this ain't no Rockridge. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/cafe1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/cafe1000.jpg\" alt=\"Cafe interior of Sweet Bar Bakery\" title=\"Cafe interior of Sweet Bar Bakery\" width=\"1000\" height=\"750\" class=\"alignnone size-full wp-image-54474\">\u003c/a>\u003c/p>\n\u003cp>Any would-be bakery owner, looking to sign a lease, has to ask himself if there's enough locals ready to swing by every morning for a bacon-gorgonzola scone and a cup of authentically Punjabi-style chai, or prepared to linger at lunchtime over a portobello-and-tofu sandwich, a ginger-miso chicken salad, and a couple of gluten-free chocolate-peanut butter cupcakes. To longtime professional baker, food-industry professional, and cookbook author Mani Niall, the answer was a definite yes: the 2200-square-foot space he'd found at the corner of Broadway and 24th St had everything his new cafe and bakery would need. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/counter1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/counter1000.jpg\" alt=\"Sweet Bar Bakery counter\" title=\"Sweet Bar Bakery counter\" width=\"1000\" height=\"750\" class=\"alignnone size-full wp-image-54475\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Huge, wrap-around glass walls and a corner location would let light pour in, adding to the sense of visible street life. Hot restaurants and bars--Ozumo, Pican, Plum, Plum Bar--were growing the dining-and-nightlife reputation of this stretch of Broadway. The chic high-rise condos that now-Governor Jerry Brown pushed for during his time as Oakland's mayor were now built, sold, and fully occupied--with no other cafe nearby offering house-baked, all-day sweet and savory items on the menu from early morning to early evening. A busy \u003ca href=\"http://oakland.ymcaeastbay.org/\">YMCA gym\u003c/a> nearby would even help cookie-lovers stay svelte. There might not be, as Niall put it, \"throngs of New York-style pedestrians,\" but there were definitely enough people living and working nearby to support--and deserve--a good neighborhood bakery and cafe. \u003c/p>\n\u003cblockquote>\u003cp>\"I remember when I read, or heard, about how during the Iraq war, the insurgents, in order to show that the Americans were doing a poor job, they shut down garbage pickup and bakeries. Because if people couldn't get bread, they were stranded. So what does that say? The reverse way to look at it is that bakeries are a heart and soul [business]. They're a daily touchstone.\"\n\u003c/p>\u003c/blockquote>\n\u003cfigure id=\"attachment_54525\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mani-denise-wakemen.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mani-denise-wakemen.jpg\" alt=\"Mani Niall at Sweet Bar Bakery. Photo credit: Denise Wakemen\" title=\"Mani Niall at Sweet Bar Bakery. Photo credit: Denise Wakemen\" width=\"560\" class=\"size-full wp-image-54525\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mani Niall at Sweet Bar Bakery. Photo: Denise Wakemen\u003c/figcaption>\u003c/figure>\n\u003cp>To get Sweet Bar up and running by November of 2012, Niall drew on his twenty-plus years of experience as both baker and businessman. In Los Angeles, after years working as a private chef in the film and entertainment industry (his most famous client being Michael Jackson), he opened Mani's in 1990, specializing in healthy baked goods, often featuring whole grains and alternative sweeteners like maple and agave syrups. (Creating low-fat sweets was the big challenge then; now, it's making them vegan or gluten-free.) The bakery thrived until he eventually sold out to his business partner in 1998. He moved north to the Bay Area in 1999, and the bakery continued, without its namesake, until 2008. He became the executive chef for Just Desserts, worked as a consultant and recipe developer for the National Honey Board and Clabber Girl baking powder, wrote cookbooks, and did commercial product development for restaurants and food manufacturers. He was busy, professionally fulfilled, but he knew that he would be a boss again, with another business to run. \u003c/p>\n\u003cp>Having signed the lease for the space, Niall started a \u003ca href=\"http://www.kickstarter.com/projects/sweetbar/sweet-bar-bakery\">Kickstarter campaign\u003c/a> to raise both awareness of the upcoming business and a portion of the needed funds. The crowds swarming into the neighborhood for \u003ca href=\"http://oaklandartmurmur.org/\">First Fridays Art Murmur\u003c/a> offered a great chance for market research and community brand-building, all in one sugar-dusted, cardamom-scented package. Starting in July of last year, said Niall, \"I brought this little portable bar from home, set it up in the doorway there, popped the doors open, made cookies and cupcakes, bacon scones, and was blown away. It's just grown from there: wonderful support, diverse clientele, great neighborhood. It's very exciting.\" \u003c/p>\n\u003cp>For a person who's spent his life around buttercream, Niall manages a cheerful balance between his dedication to healthier, whole-foods eating and his love for and professional familiarity with all-American sweets. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/cupcake1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/cupcake1000.jpg\" alt=\"Dark Chocolate Raspberry Cupcake\" title=\"Dark Chocolate Raspberry Cupcake\" width=\"1000\" height=\"750\" class=\"alignnone size-full wp-image-54476\">\u003c/a>\u003c/p>\n\u003cp>The sleekly designed labels on each item are his way of expressing that balance. Divided into \"grain,\" \"sweetener,\" \"butter/oil,\" and \"dairy/eggs\" sections, the labels offer ingredient details and their provenances to those concerned, letting customers know that the eggs are from pastured hens, for example, or that the crust on the lemon tart is made from whole-wheat flour, without getting too preachy (or \u003ca href=\"http://www.youtube.com/watch?v=l2LBICPEK6w\">Portlandian\u003c/a>) about it. There are also small, stamped letters--O for organic, V for vegan, GF for gluten-free--that alert those who are looking, and can be ignored by those who aren't. Niall has also developed vegan and/or gluten-free versions of many of his popular baked goods for special order. Recently, he cheered up several Thanksgiving tables with vegan pumpkin-sweet potato pies, while vegan guests at a Christmas party enjoyed a lavish raspberry chocolate fortress cake, topped with a rich almond-based chocolate ganache. \u003c/p>\n\u003cp>There's no roped-off section for the vegan or gluten-free sweets; as Niall told me, most of the customers seduced by his chocolate-dipped, peanut butter-frosted chocolate cupcake don't even notice that it's gluten-free. Instead, they fall for it because it hits the sweet spot where a Reese's Peanut Butter Cup, a chocolate cupcake, and a \u003ca href=\"http://www.fostersfreeze.com/soft-serve_cones.html\">chocolate-dipped Foster's Freeze cone\u003c/a> all converge. Same for the chocolate raspberry cupcake: delicious first, vegan second. (Because the bakery isn't exclusively gluten-free--there's a lot of wheat flour flying around that kitchen--the bakery's gluten-free treats may be geared more towards those who are gluten-free by choice, rather than those with severe gluten allergies or intolerances.) \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/label1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/label1000.jpg\" alt=\"The Sweet Bar \" title=\"The Sweet Bar \" width=\"1000\" height=\"750\" class=\"alignnone size-full wp-image-54477\">\u003c/a>\u003c/p>\n\u003cp>Right now, my favorite is the bakery's signature Sweet Bar, a densely crunchy, almond-rich tablet of shortbread dipped in dark Guittard chocolate. It goes perfectly with Niall's favorite afternoon pick-me-up, a Buenos Aires-inspired \u003cem>cortado\u003c/em> made with a shot of espresso, lightly sweetened with a spoonful of turbinado sugar, topped with steamed milk (almond milk, in Niall's case) and served in a small, flared glass. \u003c/p>\n\u003cp>This being Oakland, where diversity is the norm, the popularity contest for best-selling breakfast pastry is almost always a neck-and-neck tie between the doughnut-like \"fauxnuts\" (vegan, whole-wheat banana muffins baked in doughnut-shaped mini Bundt pans, dipped in warm agave syrup, and rolled in cinnamon-cardamom sugar) and the funky, savory, buttery bacon-gorgonzola scones. Close behind are pumpkin-cranberry muffins and the fruit-topped cornmeal upside-down cakes, crowned with blueberries, apricots, or peaches, depending on the season. \u003c/p>\n\u003cp>Niall plans to add more savory breakfast items soon, including frittatas and egg sandwiches on house-baked foccacia. There are already sandwiches, salads, flatbreads, and soup on the all-day menu, but he's testing out pizzas, mostly for the First Friday crowds, who throng the place for beer, wine, pizza, and sweets. \u003c/p>\n\u003cp>More yeasted breads are \"on the front burner\" of projects he'd like to see on the menu; as the bakery catches on with the neighborhood, he'd like to start staying open later in the evening, catching the restaurant-hopping and post-Fox and Paramount Theater crowds for dessert, wine, and coffee, not to mention serving the brownie cravings of the pizza-and-a-movie crowd strolling to and from the \u003ca href=\"http://www.thenewparkway.com/\">New Parkway\u003c/a> down the block. \u003c/p>\n\u003cp>\u003ca href=\"http://www.sweetbarbakery.com\" title=\"Sweet Bar Bakery\">\u003cstrong>Sweet Bar Bakery\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/msfbG\">Map\u003c/a>\u003cbr>\n2355 Broadway\u003cbr>\nOakland, CA\u003cbr>\nPhone: 510-788-4997\u003c/p>\n\u003cp>\u003cstrong>Hours:\u003c/strong>\u003cbr>\nMon – Fri: 7am to 7pm\u003cbr>\nSat: 8am to 7pm\u003cbr>\nSun: 9am to 5pm\u003c/p>\n\u003cp>\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/SweetBarBakery\">Sweet Bar Bakery\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/sweetbarbakery\">@sweetbarbakery\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"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",
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"source": "kqed",
"order": 8
},
"link": "/californiareport",
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"amazon": "https://music.amazon.com/podcasts/26099305-72af-4542-9dde-ac1807fe36d5/kqed-s-the-california-report",
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"rss": "https://ww2.kqed.org/news/tag/tcram/feed/podcast"
}
},
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"id": "californiareportmagazine",
"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Magazine-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/californiareportmagazine",
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"order": 10
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
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"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",
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"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
"id": "closealltabs",
"title": "Close All Tabs",
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"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",
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"officialWebsiteLink": "/podcasts/closealltabs",
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"order": 1
},
"link": "/podcasts/closealltabs",
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"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 />",
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"meta": {
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"meta": {
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"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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}
},
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"source": "kqed",
"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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},
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"id": "freakonomics-radio",
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"info": "Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
"rss": "https://feeds.feedburner.com/freakonomicsradio"
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},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
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"link": "/radio/program/fresh-air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/381444908/podcast.xml"
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"here-and-now": {
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"rss": "https://feeds.npr.org/510051/podcast.xml"
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},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/hiddenbrain.jpg",
"officialWebsiteLink": "https://www.npr.org/series/423302056/hidden-brain",
"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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"rss": "https://feeds.npr.org/510308/podcast.xml"
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},
"how-i-built-this": {
"id": "how-i-built-this",
"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
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"source": "npr"
},
"link": "/radio/program/how-i-built-this",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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"rss": "https://feeds.npr.org/510313/podcast.xml"
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},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"officialWebsiteLink": "/podcasts/hyphenacion",
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"order": 15
},
"link": "/podcasts/hyphenacion",
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"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
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"amazon": "https://music.amazon.com/podcasts/6c3dd23c-93fb-4aab-97ba-1725fa6315f1/hyphenaci%C3%B3n",
"rss": "https://feeds.megaphone.fm/KQINC2275451163"
}
},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"source": "kqed",
"order": 18
},
"link": "/podcasts/jerrybrown",
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"apple": "https://itunes.apple.com/us/podcast/id1492194549",
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
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"source": "npr"
},
"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
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"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
"npr": "https://www.npr.org/podcasts/464615685/mind-shift-podcast",
"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
"meta": {
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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"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": {
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"source": "wnyc"
},
"link": "/radio/program/on-the-media",
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