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"content": "\u003cfigure id=\"attachment_54410\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/ramenshop1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/ramenshop560.jpg\" alt=\"Recently opened Ramen Shop in Oakland's Rockridge. Photo: Jenny Oh\" title=\"Recently opened Ramen Shop in Oakland's Rockridge. Photo: Jenny Oh\" width=\"560\" height=\"314\" class=\"size-full wp-image-54410\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recently opened Ramen Shop in Oakland's Rockridge. Photo: Jenny Oh\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to KQED's Forum: Restaurant Roundup\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.kqed.org/a/forum/R201301031000\">Original Broadcast\u003c/a>: Thu, Jan 10, 2013 -- 10:00 AM\u003cbr>\n [audio src=\"http://www.kqed.org/.stream/anon/radio/forum/2013/01/20130110bforum.mp3\"] \u003c/p>\n\u003cp>From grass-fed shaking beef to locally sourced golden chanterelles to salt-roasted pear sorbet, San Francisco has long been a hub of dining innovation. What new restaurants or old standbys are your favorites? KQED's Forum get the latest from dining critics on the best cuisine and dining trends in the Bay Area.\u003c/p>\n\u003cul>\n\u003cstrong>Host:\u003c/strong> Michael Krasny\n\u003cp>\u003cstrong>Guests:\u003c/strong>\u003c/p>\n\u003cli>Carolyn Jung, dining blogger at FoodGal.com and former food writer and editor for the San Jose Mercury News\u003c/li>\n\u003cli>Jonathan Kauffman, San Francisco editor for TastingTable.com and former restaurant critic for the East Bay Express, the Seattle Weekly and the SF Weekly\u003c/li>\n\u003cli>Michael Bauer, executive food and wine editor and restaurant critic for The San Francisco Chronicle and member of the James Beard Foundation Restaurant Awards Committee\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>More info:\u003c/strong>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/\">Bay Area Bites\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.foodgal.com/\">Food Gal\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.tastingtable.com/entry_by_section/sf/dining?setPrefEditionName=sf\">Tasting Table\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.theawl.com/2013/01/san-francisco-almost-as-good-as-new-york#comments\">Is New York Losing the Restaurant War to the Bay Area? (The Awl)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Restaurants Recommended by Food Critics and Bloggers\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>SAN FRANCISCO\u003c/strong>\u003c/p>\n\u003cp>Marlowe\u003cbr>\nPläj\u003cbr>\nBenu (chef Corey Lee)\u003cbr>\nPark Tavern\u003cbr>\nAziza\u003cbr>\nBar Tartine\u003cbr>\nQuince\u003cbr>\nSandbox Bakery (opened by former chef at Slanted Door)\u003cbr>\nDeli Board\u003cbr>\nOuterlands\u003cbr>\nCommonwealth\u003cbr>\nKokkari\u003cbr>\nCraftsman and Wolves\u003cbr>\nLai Hong Lounge in Chinatown (branch of Kong Kong Lounge)\u003cbr>\nM.Y. China in Westfield Mall\u003cbr>\nHakkasan\u003cbr>\nMandalay\u003cbr>\nCharles Phan's Hard Water (not yet opened)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>EAST BAY\u003c/strong>\u003c/p>\n\u003cp>Miss Ollie's in Oakland\u003cbr>\nFlora Restaurant and Bar in Oakland\u003cbr>\nHopscotch Restaurant and Bar in Oakland\u003cbr>\nDuende in Oakland\u003cbr>\nCosecha in Oakland\u003cbr>\nIppuku in Berkeley (chef Christian Geideman)\u003cbr>\nCafe Gratitude in Berkeley\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/11/26/east-bay-bagel-smackdown-beautys-vs-authentic-bagel-co/\">Beauty's Bagel Shop in Oakland\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/11/26/east-bay-bagel-smackdown-beautys-vs-authentic-bagel-co/\">Authentic Bagel Company in Oakland\u003c/a>\u003cbr>\nBartavelle Coffee and Wine Bar in Berkeley\u003cbr>\nChez Panisse in Berkeley\u003cbr>\nSlow Hand BBQ in Pleasant Hill\u003cbr>\nComal in Berkeley (former chef at Delfina's)\u003cbr>\nTamarindo Antojeria Mexicana in Oakland\u003cbr>\nGather in Berkeley\u003cbr>\nSaul's Restaurant and Delicatessen in Berkeley\u003cbr>\nA16 (currently in San Francisco. Set to open another location in the East Bay)\u003c/p>\n\u003cp>\u003cstrong>PENINSULA AND SOUTH BAY\u003c/strong>\u003c/p>\n\u003cp>Chez TJ in Mountain View\u003cbr>\nAlexander's Steakhouse in San Francisco and Silicon Valley\u003cbr>\nThe Sea in Palo Alto\u003cbr>\nAttic in San Mateo\u003cbr>\nManresa in Los Gatos\u003cbr>\nAll Spice in San Mateo\u003c/p>\n\u003cp>\u003cstrong>NORTH BAY\u003c/strong>\u003c/p>\n\u003cp>Mill Valley Beerworks in Mill Valley\u003cbr>\nTerrapin Crossroads in San Rafael (founding owner of member Grateful Dead)\u003cbr>\nThe Tavern at Lark Creek in Larkspur\u003cbr>\nPicco in Larkspur\u003c/p>\n\u003cp>\u003cstrong>Restaurants Recommended by Callers\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>SAN FRANCISCO\u003c/strong>\u003c/p>\n\u003cp>Halu in the Inner Richmond\u003cbr>\nDixie\u003cbr>\nArang Korean Restaurant\u003cbr>\nAyulta in the Mission\u003cbr>\nSaha\u003cbr>\nEl Nopalito\u003cbr>\nOriginal Joe's Italian\u003cbr>\nThe Slanted Door\u003cbr>\nZuni Café\u003cbr>\nGoat Hill Pizza\u003c/p>\n\u003cp>\u003cstrong>EAST BAY\u003c/strong>\u003c/p>\n\u003cp>Hot Basil Café in Concord\u003cbr>\nThe Compass Star in Martinez\u003cbr>\nArtisan Bistro in Lafayette\u003cbr>\nTaqueria El Farolito in Oakland\u003cbr>\nLa Costa in Oakland\u003cbr>\nFentons Creamery in Oakland\u003cbr>\nChampa Garden in Oakland\u003cbr>\nDisco Volante in Oakland\u003cbr>\nBrown Sugar Kitchen in Oakland\u003c/p>\n\u003cp>\u003cstrong>PENINSULA AND SOUTH BAY\u003c/strong>\u003c/p>\n\u003cp>31st Union in San Mateo\u003cbr>\nCasCal in Mountain View\u003cbr>\nBuda Thai in Mountain View\u003cbr>\nHeavenly Cafe in Scotts Valley\u003c/p>\n\u003cp>\u003cstrong>NORTH BAY\u003c/strong>\u003c/p>\n\u003cp>Yanni's Sausage Grill of Penngrove\u003cbr>\nRosso Pizzeria and Mozzarella Bar (good gluten-free crust)\u003cbr>\nHole in the Wall Restaurant in Sebastopol\u003cbr>\nThe Spinster Sisters in Santa Rosa\u003cbr>\nBackyard in Forestville\u003cbr>\nThe Thomas and Fagiani's Bar at The Thomas in Napa\u003cbr>\nGoose and Gander in Saint Helena\u003cbr>\nScopa in Healdsburg\u003cbr>\nSpoonbar in Healdsburg\u003c/p>\n\u003cp>\u003cstrong>Google Map of Forum's Restaurant Roundup\u003c/strong>\u003cbr>\nBlue markers indicate restaurants that were recommended by show guests: Michael Bauer of The San Francisco Chronicle, Carolyn Jung of FoodGal.com, and Jonathan Kauffman of TastingTable.com. Yellow markers represent restaurants recommended by Forum listeners and Facebook fans.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"500\" frameborder=\"0\" scrolling=\"no\" marginheight=\"0\" marginwidth=\"0\" src=\"https://maps.google.com/maps/ms?msa=0&msid=210391678436407834483.0004d30970826b24d5660&hl=en&ie=UTF8&t=m&source=embed&ll=37.83148,-122.387695&spn=2.169249,3.076172&z=8&output=embed\">\u003c/iframe>\u003cbr>\u003csmall>View \u003ca href=\"https://maps.google.com/maps/ms?msa=0&msid=210391678436407834483.0004d30970826b24d5660&hl=en&ie=UTF8&t=m&source=embed&ll=37.83148,-122.387695&spn=2.169249,3.076172&z=8\" style=\"color:#0000FF;text-align:left\">KQED Forum's Bay Area Restaurant Roundup\u003c/a> in a larger map\u003c/small>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>EAST BAY\u003c/strong>\u003c/p>\n\u003cp>Miss Ollie's in Oakland\u003cbr>\nFlora Restaurant and Bar in Oakland\u003cbr>\nHopscotch Restaurant and Bar in Oakland\u003cbr>\nDuende in Oakland\u003cbr>\nCosecha in Oakland\u003cbr>\nIppuku in Berkeley (chef Christian Geideman)\u003cbr>\nCafe Gratitude in Berkeley\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/11/26/east-bay-bagel-smackdown-beautys-vs-authentic-bagel-co/\">Beauty's Bagel Shop in Oakland\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/11/26/east-bay-bagel-smackdown-beautys-vs-authentic-bagel-co/\">Authentic Bagel Company in Oakland\u003c/a>\u003cbr>\nBartavelle Coffee and Wine Bar in Berkeley\u003cbr>\nChez Panisse in Berkeley\u003cbr>\nSlow Hand BBQ in Pleasant Hill\u003cbr>\nComal in Berkeley (former chef at Delfina's)\u003cbr>\nTamarindo Antojeria Mexicana in Oakland\u003cbr>\nGather in Berkeley\u003cbr>\nSaul's Restaurant and Delicatessen in Berkeley\u003cbr>\nA16 (currently in San Francisco. Set to open another location in the East Bay)\u003c/p>\n\u003cp>\u003cstrong>PENINSULA AND SOUTH BAY\u003c/strong>\u003c/p>\n\u003cp>Chez TJ in Mountain View\u003cbr>\nAlexander's Steakhouse in San Francisco and Silicon Valley\u003cbr>\nThe Sea in Palo Alto\u003cbr>\nAttic in San Mateo\u003cbr>\nManresa in Los Gatos\u003cbr>\nAll Spice in San Mateo\u003c/p>\n\u003cp>\u003cstrong>NORTH BAY\u003c/strong>\u003c/p>\n\u003cp>Mill Valley Beerworks in Mill Valley\u003cbr>\nTerrapin Crossroads in San Rafael (founding owner of member Grateful Dead)\u003cbr>\nThe Tavern at Lark Creek in Larkspur\u003cbr>\nPicco in Larkspur\u003c/p>\n\u003cp>\u003cstrong>Restaurants Recommended by Callers\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>SAN FRANCISCO\u003c/strong>\u003c/p>\n\u003cp>Halu in the Inner Richmond\u003cbr>\nDixie\u003cbr>\nArang Korean Restaurant\u003cbr>\nAyulta in the Mission\u003cbr>\nSaha\u003cbr>\nEl Nopalito\u003cbr>\nOriginal Joe's Italian\u003cbr>\nThe Slanted Door\u003cbr>\nZuni Café\u003cbr>\nGoat Hill Pizza\u003c/p>\n\u003cp>\u003cstrong>EAST BAY\u003c/strong>\u003c/p>\n\u003cp>Hot Basil Café in Concord\u003cbr>\nThe Compass Star in Martinez\u003cbr>\nArtisan Bistro in Lafayette\u003cbr>\nTaqueria El Farolito in Oakland\u003cbr>\nLa Costa in Oakland\u003cbr>\nFentons Creamery in Oakland\u003cbr>\nChampa Garden in Oakland\u003cbr>\nDisco Volante in Oakland\u003cbr>\nBrown Sugar Kitchen in Oakland\u003c/p>\n\u003cp>\u003cstrong>PENINSULA AND SOUTH BAY\u003c/strong>\u003c/p>\n\u003cp>31st Union in San Mateo\u003cbr>\nCasCal in Mountain View\u003cbr>\nBuda Thai in Mountain View\u003cbr>\nHeavenly Cafe in Scotts Valley\u003c/p>\n\u003cp>\u003cstrong>NORTH BAY\u003c/strong>\u003c/p>\n\u003cp>Yanni's Sausage Grill of Penngrove\u003cbr>\nRosso Pizzeria and Mozzarella Bar (good gluten-free crust)\u003cbr>\nHole in the Wall Restaurant in Sebastopol\u003cbr>\nThe Spinster Sisters in Santa Rosa\u003cbr>\nBackyard in Forestville\u003cbr>\nThe Thomas and Fagiani's Bar at The Thomas in Napa\u003cbr>\nGoose and Gander in Saint Helena\u003cbr>\nScopa in Healdsburg\u003cbr>\nSpoonbar in Healdsburg\u003c/p>\n\u003cp>\u003cstrong>Google Map of Forum's Restaurant Roundup\u003c/strong>\u003cbr>\nBlue markers indicate restaurants that were recommended by show guests: Michael Bauer of The San Francisco Chronicle, Carolyn Jung of FoodGal.com, and Jonathan Kauffman of TastingTable.com. Yellow markers represent restaurants recommended by Forum listeners and Facebook fans.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"500\" frameborder=\"0\" scrolling=\"no\" marginheight=\"0\" marginwidth=\"0\" src=\"https://maps.google.com/maps/ms?msa=0&msid=210391678436407834483.0004d30970826b24d5660&hl=en&ie=UTF8&t=m&source=embed&ll=37.83148,-122.387695&spn=2.169249,3.076172&z=8&output=embed\">\u003c/iframe>\u003cbr>\u003csmall>View \u003ca href=\"https://maps.google.com/maps/ms?msa=0&msid=210391678436407834483.0004d30970826b24d5660&hl=en&ie=UTF8&t=m&source=embed&ll=37.83148,-122.387695&spn=2.169249,3.076172&z=8\" style=\"color:#0000FF;text-align:left\">KQED Forum's Bay Area Restaurant Roundup\u003c/a> in a larger map\u003c/small>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Rosamundes-Downtown-Oakland-Sausage-Grill.jpg\">\u003cimg class=\"size-full wp-image-54286\" title=\"Rosamunde Downtown Oakland Sausage Grill\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Rosamundes-Downtown-Oakland-Sausage-Grill.jpg\" alt=\"Rosamunde Downtown Oakland Sausage Grill\">\u003c/a>Save your BART fare, East Bay residents: following the recent trend of popular San Francisco-based restaurants such as \u003ca href=\"http://blogs.kqed.org/checkplease/2006/01/12/burma-superstar-reviews/\" target=\"_blank\">Burma Superstar\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/02/05/ikes-lair-opens-in-uptown-oaklands-franklin-square/\" target=\"_blank\">Ike's Lair\u003c/a> and \u003ca href=\"http://blogs.kqed.org/checkplease/2006/11/16/little-star-pizza-reviews/\" target=\"_blank\">Little Star Pizza\u003c/a> that have opened up sister spots across the bay, \u003ca href=\"http://rosamundesausagegrill.com/downtown-oakland/\" target=\"_blank\">Rosamunde Sausage Grill\u003c/a> debuted its latest location last night in downtown's Old Oakland neighborhood.\u003c/p>\n\u003cp>[gallery include=\"54279, 54304, 54289\" size=\"medium\"]\u003c/p>\n\u003cp>Rosamunde is conveniently located right next to \u003ca href=\"http://www.yelp.com/biz/taylors-sausage-oakland\" target=\"_blank\">Taylor's Sausage\u003c/a> in Swan's Marketplace, a venerable 20-year-old institution that will be supplying some of its delicious meats to its new neighbor.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Will-wait-for-sausages.jpg\">\u003cimg class=\"size-full wp-image-54294\" title=\"Will wait for sausages\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Will-wait-for-sausages.jpg\" alt=\"Will wait for sausages\">\u003c/a>The opening night menu only featured Taylor's turkey sausage and spicy Louisiana hot links, but \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/12/30/qa-with-rosamunde%E2%80%99s-josh-margolis/\" target=\"_blank\">co-owner Jennifer Tucci\u003c/a> (who also recently opened Lake Merritt's \u003ca href=\"http://www.portaloakland.com/\" target=\"_blank\">Portal\u003c/a>) said, \"We'll be running other specials from Taylor's. And if you want to get a sausage from there, you can bring it over here and we'll cook it for you anytime.\"\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Co-owner-Jennifer-Tucci.jpg\">\u003cimg class=\"size-full wp-image-54275\" title=\"Co-owner Jennifer Tucci\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Co-owner-Jennifer-Tucci.jpg\" alt=\"Co-owner Jennifer Tucci\">\u003c/a>As the main room was packed to maximum capacity, Tucci said the opening night crowd was \"pretty overwhelming. I knew it was going to be a good crowd, but this is excellent!\" The main reason she opened up this new venue was that \"a lot of people wanted us to. And I love Oakland and think it's a booming, upcoming city. A lot of my friends have moved over here; it's the place to be. I still live in the city, but I'm thinking about moving here!\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[gallery include=\"54281, 54280, 54285\" size=\"medium\"]\u003c/p>\n\u003cp>$1 dollar beers from West Oakland's \u003ca href=\"http://www.lindenbeer.com/\" target=\"_blank\">Linden Street Brewery\u003c/a> were highlighted as the grand opening special -- Urban Peoples Common Lager and Burning Oak Black Lager -- but they also have 16 craft beers on tap.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Taylors-turkey-and-Lousiana-hot-link-sausage-plate-.jpg\">\u003cimg class=\"size-full wp-image-54290\" title=\"Taylor's turkey and Lousiana hot link sausage plate\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Taylors-turkey-and-Lousiana-hot-link-sausage-plate-.jpg\" alt=\"Taylor's turkey and Lousiana hot link sausage plate\">\u003c/a>[gallery include=\"54284, 54285, 54287, 54292, 54293, 54291, 54288, 54277, 54273, 54278, 54276, 54282 \" size=\"medium\"]The sausages were just as delicious on this side of the bay, and Rosamunde Downtown Oakland will certainly remain just as busy as its crowded counterparts in the Lower Haight and Mission.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://rosamundesausagegrill.com/downtown-oakland/\" target=\"_blank\">Rosamunde Downtown Oakland\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/MXJba\" target=\"_blank\">Map\u003c/a>\u003c/p>\n\u003cp>Swan's Marketplace\u003cbr>\n911 Washington Street\u003cbr>\nOakland, CA\u003cbr>\nPh: 510-338-3108\u003c/p>\n\u003cp>\u003cstrong>Schedule:\u003c/strong>\u003cbr>\nSun - Wed 11am to 10pm\u003cbr>\nThurs - Sat 11am to 11pm\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/RosamundeSausageGrillSF\">Rosamunde SausageGrill SF\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/rosamundesf\">@rosamundesf\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Rosamunde is conveniently located right next to \u003ca href=\"http://www.yelp.com/biz/taylors-sausage-oakland\" target=\"_blank\">Taylor's Sausage\u003c/a> in Swan's Marketplace, a venerable 20-year-old institution that will be supplying some of its delicious meats to its new neighbor.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Will-wait-for-sausages.jpg\">\u003cimg class=\"size-full wp-image-54294\" title=\"Will wait for sausages\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Will-wait-for-sausages.jpg\" alt=\"Will wait for sausages\">\u003c/a>The opening night menu only featured Taylor's turkey sausage and spicy Louisiana hot links, but \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/12/30/qa-with-rosamunde%E2%80%99s-josh-margolis/\" target=\"_blank\">co-owner Jennifer Tucci\u003c/a> (who also recently opened Lake Merritt's \u003ca href=\"http://www.portaloakland.com/\" target=\"_blank\">Portal\u003c/a>) said, \"We'll be running other specials from Taylor's. And if you want to get a sausage from there, you can bring it over here and we'll cook it for you anytime.\"\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Co-owner-Jennifer-Tucci.jpg\">\u003cimg class=\"size-full wp-image-54275\" title=\"Co-owner Jennifer Tucci\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Co-owner-Jennifer-Tucci.jpg\" alt=\"Co-owner Jennifer Tucci\">\u003c/a>As the main room was packed to maximum capacity, Tucci said the opening night crowd was \"pretty overwhelming. I knew it was going to be a good crowd, but this is excellent!\" The main reason she opened up this new venue was that \"a lot of people wanted us to. And I love Oakland and think it's a booming, upcoming city. A lot of my friends have moved over here; it's the place to be. I still live in the city, but I'm thinking about moving here!\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>$1 dollar beers from West Oakland's \u003ca href=\"http://www.lindenbeer.com/\" target=\"_blank\">Linden Street Brewery\u003c/a> were highlighted as the grand opening special -- Urban Peoples Common Lager and Burning Oak Black Lager -- but they also have 16 craft beers on tap.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Taylors-turkey-and-Lousiana-hot-link-sausage-plate-.jpg\">\u003cimg class=\"size-full wp-image-54290\" title=\"Taylor's turkey and Lousiana hot link sausage plate\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Taylors-turkey-and-Lousiana-hot-link-sausage-plate-.jpg\" alt=\"Taylor's turkey and Lousiana hot link sausage plate\">\u003c/a>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>The sausages were just as delicious on this side of the bay, and Rosamunde Downtown Oakland will certainly remain just as busy as its crowded counterparts in the Lower Haight and Mission.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://rosamundesausagegrill.com/downtown-oakland/\" target=\"_blank\">Rosamunde Downtown Oakland\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/MXJba\" target=\"_blank\">Map\u003c/a>\u003c/p>\n\u003cp>Swan's Marketplace\u003cbr>\n911 Washington Street\u003cbr>\nOakland, CA\u003cbr>\nPh: 510-338-3108\u003c/p>\n\u003cp>\u003cstrong>Schedule:\u003c/strong>\u003cbr>\nSun - Wed 11am to 10pm\u003cbr>\nThurs - Sat 11am to 11pm\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/RosamundeSausageGrillSF\">Rosamunde SausageGrill SF\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/rosamundesf\">@rosamundesf\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "First Impressions: Rockridge's Ramen Shop",
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"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Ramen is one of those dishes that evokes obsessive tendencies with its fans. As seen in the Japanese cult classic film \u003ca href=\"http://en.wikipedia.org/wiki/Tampopo\" target=\"_blank\">\u003cem>Tampopo\u003c/em>\u003c/a>, you don't just love ramen -- you are fanatically in love with ramen. And while there's plenty of \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/06/06/ramen-roundup/\" target=\"_blank\">ramen to go around\u003c/a> in the Bay Area, \u003ca href=\"http://www.ramenshop.com/\" target=\"_blank\">Ramen Shop\u003c/a> may be the first venture that will inspire ramen mania in the East Bay. \u003ca href=\"http://www.sfgate.com/food/insidescoop/article/Chez-Panisse-alumni-to-open-Ramen-Shop-3841856.php\" target=\"_blank\">After months of planning\u003c/a>, Chez Panisse alumni Sam White, Jerry Jaksich and Rayneil De Guzman officially opened the doors of their new restaurant in Rockridge tonight. \u003c/p>\n\u003cfigure id=\"attachment_53937\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Ramen-Shop.jpg\" alt=\"Ramen Shop\" width=\"1000\" height=\"561\" class=\"size-full wp-image-53937\">\u003cfigcaption class=\"wp-caption-text\">Ramen Shop \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With its plate glass windows shrouded in brown paper, Ramen Shop still seemed to be operating in soft launch mode. Perhaps they wanted to remain somewhat incognito to keep the crowds at a minimum, although by 5 o'clock we were told there was already an hour and a half wait for a table. \u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"53934, 53928, 53938\"]\u003c/p>\n\u003cp>We didn't mind waiting in the roomy lounge, which was furnished with old schooldesks and fixtures reminiscent of dimly lit ramen shops in Japan. \u003c/p>\n\u003cp>But luckily our wait time was cut in half as several large groups cleared out within 45 minutes, and I and my two dinner companions were able to snag three seats at the beautiful long wooden counter -- crafted from \u003ca href=\"http://sf.eater.com/archives/2013/01/03/ramen_shop_ready_to_roll_tomorrow_in_oakland.php\" target=\"_blank\">Oregon Douglas fir\u003c/a> -- that faced the kitchen. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Apparently the magic at Ramen Shop happens in threes, just like the trio of owners. Each course -- appetizers, ramen and dessert -- listed only three items, so we decided to be decadent diners and order the entire menu. We began with a plate of pickled vegetables that included an assortment of foraged wild matsutake mushrooms, broccoli stems, carrots and watermelon radishes ($5). This starter was followed by a delicious little gems lettuce and grapefruit salad tossed with green goddess dressing and brightened by hints of fish sauce, mint and cilantro ($10). The wild nettle fried rice with Monterey Bay squid and chili paste ($9) was my personal favorite with its mildly spicy and savory flavors. \u003c/p>\n\u003cfigure id=\"attachment_53916\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Assorted-pickles-matsutake-mushrooms-broccoli-stems-carrots-and-watermelon-radishes.jpg\" alt=\"Assorted pickles: matsutake mushrooms, broccoli stems, carrots and watermelon radishes\" width=\"1000\" height=\"561\" class=\"size-full wp-image-53916\">\u003cfigcaption class=\"wp-caption-text\">Assorted pickles: matsutake mushrooms, broccoli stems, carrots and watermelon radishes \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_53918\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Little-gems-lettuce-salad-with-green-goddess-dressing-fish-sauce-and-cilantro.jpg\" alt=\"Little gems lettuce salad with green goddess dressing, fish sauce and cilantro\" width=\"1000\" height=\"561\" class=\"size-full wp-image-53918\">\u003cfigcaption class=\"wp-caption-text\">Little gems lettuce salad with green goddess dressing, fish sauce and cilantro \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_53942\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Wild-nettle-fried-rice-with-Monterey-Bay-squid-and-chili-paste.jpg\" alt=\"Wild nettle fried rice with Monterey Bay squid and chili paste\" width=\"1000\" height=\"561\" class=\"size-full wp-image-53942\">\u003cfigcaption class=\"wp-caption-text\">Wild nettle fried rice with Monterey Bay squid and chili paste \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Onto the signature dish: the ramen, which arrived in deep, \u003ca href=\"http://sf.eater.com/archives/2013/01/03/ramen_shop_ready_to_roll_tomorrow_in_oakland.php\" target=\"_blank\">handmade ceramic bowls\u003c/a>. The evening specials featured a vegetarian miso ramen with matsusake mushrooms, Mendocino nori, salt-cured egg, sesame and green garlic ($13); Meyer lemon ramen with salt-cured egg, spit-roasted \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Char_siu\" target=\"_blank\">chashu\u003c/a> \u003c/em> and mizuna ($15); \u003cem>Tonkotsu\u003c/em> (pork bone) ramen with soy-marinated egg, spit-roasted \u003cem>chashu\u003c/em>, \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Garland_chrysanthemum\" target=\"_blank\">shungiku\u003c/a>\u003c/em> and black garlic oil ($16). \u003c/p>\n\u003cp>The chefs' Californian sensibility was most evident with the Meyer lemon ramen. Despite its unusual citrusy notes, I found the broth to be too understated in its flavors -- especially in comparison to the other ramen dishes. The Tonkotsu's soup was smoky and truly imparted the salty, rich taste of pork, while the miso ramen's broth was densely packed with complex flavors. There was definitely much care and preparation in the noodles -- due to the \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2012/09/06/ramen-shop-guys-talk-epic-bowls-japan-experiences-and-local-ramen/\" target=\"_blank\">tutelage the chefs received overseas\u003c/a> -- which were perfectly light and springy. The eggs and vegetable garnishes were fine accompaniments, although we were admittedly disappointed by the serving of only one slice of the pork with the non-vegetarian ramen.\u003c/p>\n\u003cfigure id=\"attachment_53941\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Veggie-miso-ramen.jpg\" alt=\"Veggie miso ramen with mushrooms, Mendocino nori, salt-cured egg, sesame and green garlic\" width=\"1000\" height=\"561\" class=\"size-full wp-image-53941\">\u003cfigcaption class=\"wp-caption-text\">Veggie miso ramen with mushrooms, Mendocino nori, salt-cured egg, sesame and green garlic \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_53940\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Tonkotsu-ramen.jpg\" alt=\"Tonkotsu ramen with soy-marinated egg, spit-roasted chashu, shungiku and black garlic oil\" width=\"1000\" height=\"561\" class=\"size-full wp-image-53940\">\u003cfigcaption class=\"wp-caption-text\">Tonkotsu ramen with soy-marinated egg, spit-roasted chashu, shungiku and black garlic oil \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_53919\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Meyer-lemon-ramen.jpg\" alt=\"Meyer lemon ramen with salt-cured egg, spit-roasted chashu and mizuna\" width=\"1000\" height=\"561\" class=\"size-full wp-image-53919\">\u003cfigcaption class=\"wp-caption-text\">Meyer lemon ramen with salt-cured egg, spit-roasted chashu and mizuna \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Dessert was a trio of ice cream sandwiches, all were $5 each and presented with a side of Meyer lemon gelée: black sesame ice cream with a brown sugar cookie; amarena cherry ice cream with a chocolate cookie; pineapple lime ice cream with a vanilla cookie. The pineapple confection was far too sweet and piña colada-esque for our taste, but the other two were among the highlights of our meal. \u003c/p>\n\u003cfigure id=\"attachment_53917\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Black-sesame-ice-cream-with-brown-sugar-cookie.jpg\" alt=\"Black sesame ice cream with brown sugar cookie\" width=\"1000\" height=\"561\" class=\"size-full wp-image-53917\">\u003cfigcaption class=\"wp-caption-text\">Black sesame ice cream with brown sugar cookie \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_53915\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Amarena-cherry-ice-cream-with-chocolate-cookie.jpg\" alt=\"Amarena cherry ice cream with chocolate cookie\" width=\"1000\" height=\"561\" class=\"size-full wp-image-53915\">\u003cfigcaption class=\"wp-caption-text\">Amarena cherry ice cream with chocolate cookie \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_53920\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Pineapple-lime-ice-cream-with-vanilla-cookie.jpg\" alt=\"Pineapple lime ice cream with vanilla cookie\" width=\"1000\" height=\"561\" class=\"size-full wp-image-53920\">\u003cfigcaption class=\"wp-caption-text\">Pineapple lime ice cream with vanilla cookie \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As we finished up our dinner, we noticed the lounge had filled up to capacity with patrons eagerly waiting for an empty table. I'm sure Ramen Shop's locally-sourced, seasonally-driven take on these beloved noodles will become a neighborhood staple, just like the perennially popular Zachary's Pizza located right across the street. Maybe even some South Bay folks will travel northward to see how it compares to their own nearby favorites. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.ramenshop.com/\" target=\"_blank\">Ramen Shop\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/i4DP7\" target=\"_blank\">Map\u003c/a>\u003c/p>\n\u003cp>5812 College Avenue\u003cbr>\nOakland, CA\u003cbr>\nPh: 510-788-6370\u003c/p>\n\u003cp>\u003cstrong>Schedule:\u003c/strong>\u003cbr>\n4PM to midnight, except Tuesdays\u003cbr>\nNo reservations\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/ramenoakland\">@ramenoakland\u003c/a>\u003c/p>\n\n",
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"excerpt": "After months of planning, Chez Panisse alumni Sam White, Jerry Jaksich and Rayneil De Guzman officially opened the doors of Ramen Shop in Rockridge tonight. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Ramen is one of those dishes that evokes obsessive tendencies with its fans. As seen in the Japanese cult classic film \u003ca href=\"http://en.wikipedia.org/wiki/Tampopo\" target=\"_blank\">\u003cem>Tampopo\u003c/em>\u003c/a>, you don't just love ramen -- you are fanatically in love with ramen. And while there's plenty of \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/06/06/ramen-roundup/\" target=\"_blank\">ramen to go around\u003c/a> in the Bay Area, \u003ca href=\"http://www.ramenshop.com/\" target=\"_blank\">Ramen Shop\u003c/a> may be the first venture that will inspire ramen mania in the East Bay. \u003ca href=\"http://www.sfgate.com/food/insidescoop/article/Chez-Panisse-alumni-to-open-Ramen-Shop-3841856.php\" target=\"_blank\">After months of planning\u003c/a>, Chez Panisse alumni Sam White, Jerry Jaksich and Rayneil De Guzman officially opened the doors of their new restaurant in Rockridge tonight. \u003c/p>\n\u003cfigure id=\"attachment_53937\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Ramen-Shop.jpg\" alt=\"Ramen Shop\" width=\"1000\" height=\"561\" class=\"size-full wp-image-53937\">\u003cfigcaption class=\"wp-caption-text\">Ramen Shop \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With its plate glass windows shrouded in brown paper, Ramen Shop still seemed to be operating in soft launch mode. Perhaps they wanted to remain somewhat incognito to keep the crowds at a minimum, although by 5 o'clock we were told there was already an hour and a half wait for a table. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>We didn't mind waiting in the roomy lounge, which was furnished with old schooldesks and fixtures reminiscent of dimly lit ramen shops in Japan. \u003c/p>\n\u003cp>But luckily our wait time was cut in half as several large groups cleared out within 45 minutes, and I and my two dinner companions were able to snag three seats at the beautiful long wooden counter -- crafted from \u003ca href=\"http://sf.eater.com/archives/2013/01/03/ramen_shop_ready_to_roll_tomorrow_in_oakland.php\" target=\"_blank\">Oregon Douglas fir\u003c/a> -- that faced the kitchen. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Apparently the magic at Ramen Shop happens in threes, just like the trio of owners. Each course -- appetizers, ramen and dessert -- listed only three items, so we decided to be decadent diners and order the entire menu. We began with a plate of pickled vegetables that included an assortment of foraged wild matsutake mushrooms, broccoli stems, carrots and watermelon radishes ($5). This starter was followed by a delicious little gems lettuce and grapefruit salad tossed with green goddess dressing and brightened by hints of fish sauce, mint and cilantro ($10). The wild nettle fried rice with Monterey Bay squid and chili paste ($9) was my personal favorite with its mildly spicy and savory flavors. \u003c/p>\n\u003cfigure id=\"attachment_53916\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Assorted-pickles-matsutake-mushrooms-broccoli-stems-carrots-and-watermelon-radishes.jpg\" alt=\"Assorted pickles: matsutake mushrooms, broccoli stems, carrots and watermelon radishes\" width=\"1000\" height=\"561\" class=\"size-full wp-image-53916\">\u003cfigcaption class=\"wp-caption-text\">Assorted pickles: matsutake mushrooms, broccoli stems, carrots and watermelon radishes \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_53918\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Little-gems-lettuce-salad-with-green-goddess-dressing-fish-sauce-and-cilantro.jpg\" alt=\"Little gems lettuce salad with green goddess dressing, fish sauce and cilantro\" width=\"1000\" height=\"561\" class=\"size-full wp-image-53918\">\u003cfigcaption class=\"wp-caption-text\">Little gems lettuce salad with green goddess dressing, fish sauce and cilantro \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_53942\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Wild-nettle-fried-rice-with-Monterey-Bay-squid-and-chili-paste.jpg\" alt=\"Wild nettle fried rice with Monterey Bay squid and chili paste\" width=\"1000\" height=\"561\" class=\"size-full wp-image-53942\">\u003cfigcaption class=\"wp-caption-text\">Wild nettle fried rice with Monterey Bay squid and chili paste \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Onto the signature dish: the ramen, which arrived in deep, \u003ca href=\"http://sf.eater.com/archives/2013/01/03/ramen_shop_ready_to_roll_tomorrow_in_oakland.php\" target=\"_blank\">handmade ceramic bowls\u003c/a>. The evening specials featured a vegetarian miso ramen with matsusake mushrooms, Mendocino nori, salt-cured egg, sesame and green garlic ($13); Meyer lemon ramen with salt-cured egg, spit-roasted \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Char_siu\" target=\"_blank\">chashu\u003c/a> \u003c/em> and mizuna ($15); \u003cem>Tonkotsu\u003c/em> (pork bone) ramen with soy-marinated egg, spit-roasted \u003cem>chashu\u003c/em>, \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Garland_chrysanthemum\" target=\"_blank\">shungiku\u003c/a>\u003c/em> and black garlic oil ($16). \u003c/p>\n\u003cp>The chefs' Californian sensibility was most evident with the Meyer lemon ramen. Despite its unusual citrusy notes, I found the broth to be too understated in its flavors -- especially in comparison to the other ramen dishes. The Tonkotsu's soup was smoky and truly imparted the salty, rich taste of pork, while the miso ramen's broth was densely packed with complex flavors. There was definitely much care and preparation in the noodles -- due to the \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2012/09/06/ramen-shop-guys-talk-epic-bowls-japan-experiences-and-local-ramen/\" target=\"_blank\">tutelage the chefs received overseas\u003c/a> -- which were perfectly light and springy. The eggs and vegetable garnishes were fine accompaniments, although we were admittedly disappointed by the serving of only one slice of the pork with the non-vegetarian ramen.\u003c/p>\n\u003cfigure id=\"attachment_53941\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Veggie-miso-ramen.jpg\" alt=\"Veggie miso ramen with mushrooms, Mendocino nori, salt-cured egg, sesame and green garlic\" width=\"1000\" height=\"561\" class=\"size-full wp-image-53941\">\u003cfigcaption class=\"wp-caption-text\">Veggie miso ramen with mushrooms, Mendocino nori, salt-cured egg, sesame and green garlic \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_53940\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Tonkotsu-ramen.jpg\" alt=\"Tonkotsu ramen with soy-marinated egg, spit-roasted chashu, shungiku and black garlic oil\" width=\"1000\" height=\"561\" class=\"size-full wp-image-53940\">\u003cfigcaption class=\"wp-caption-text\">Tonkotsu ramen with soy-marinated egg, spit-roasted chashu, shungiku and black garlic oil \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_53919\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Meyer-lemon-ramen.jpg\" alt=\"Meyer lemon ramen with salt-cured egg, spit-roasted chashu and mizuna\" width=\"1000\" height=\"561\" class=\"size-full wp-image-53919\">\u003cfigcaption class=\"wp-caption-text\">Meyer lemon ramen with salt-cured egg, spit-roasted chashu and mizuna \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Dessert was a trio of ice cream sandwiches, all were $5 each and presented with a side of Meyer lemon gelée: black sesame ice cream with a brown sugar cookie; amarena cherry ice cream with a chocolate cookie; pineapple lime ice cream with a vanilla cookie. The pineapple confection was far too sweet and piña colada-esque for our taste, but the other two were among the highlights of our meal. \u003c/p>\n\u003cfigure id=\"attachment_53917\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Black-sesame-ice-cream-with-brown-sugar-cookie.jpg\" alt=\"Black sesame ice cream with brown sugar cookie\" width=\"1000\" height=\"561\" class=\"size-full wp-image-53917\">\u003cfigcaption class=\"wp-caption-text\">Black sesame ice cream with brown sugar cookie \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_53915\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Amarena-cherry-ice-cream-with-chocolate-cookie.jpg\" alt=\"Amarena cherry ice cream with chocolate cookie\" width=\"1000\" height=\"561\" class=\"size-full wp-image-53915\">\u003cfigcaption class=\"wp-caption-text\">Amarena cherry ice cream with chocolate cookie \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_53920\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Pineapple-lime-ice-cream-with-vanilla-cookie.jpg\" alt=\"Pineapple lime ice cream with vanilla cookie\" width=\"1000\" height=\"561\" class=\"size-full wp-image-53920\">\u003cfigcaption class=\"wp-caption-text\">Pineapple lime ice cream with vanilla cookie \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As we finished up our dinner, we noticed the lounge had filled up to capacity with patrons eagerly waiting for an empty table. I'm sure Ramen Shop's locally-sourced, seasonally-driven take on these beloved noodles will become a neighborhood staple, just like the perennially popular Zachary's Pizza located right across the street. Maybe even some South Bay folks will travel northward to see how it compares to their own nearby favorites. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.ramenshop.com/\" target=\"_blank\">Ramen Shop\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/i4DP7\" target=\"_blank\">Map\u003c/a>\u003c/p>\n\u003cp>5812 College Avenue\u003cbr>\nOakland, CA\u003cbr>\nPh: 510-788-6370\u003c/p>\n\u003cp>\u003cstrong>Schedule:\u003c/strong>\u003cbr>\n4PM to midnight, except Tuesdays\u003cbr>\nNo reservations\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/ramenoakland\">@ramenoakland\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The American Grilled Cheese Kitchen Brings Its Melted Goodness To The Mission",
"title": "The American Grilled Cheese Kitchen Brings Its Melted Goodness To The Mission",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_53845\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mousetrap.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mousetrap.jpg\" alt=\"The American Grilled Cheese Mousetrap\" title=\"The American Grilled Cheese Mousetrap\" width=\"560\" class=\"size-full wp-image-53845\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The American Grilled Cheese Mousetrap\u003c/figcaption>\u003c/figure>\n\u003cp>My colleagues and I at KQED are starting to get spoiled by all of the new tasty food offerings that have been steadily popping up in our neighborhood. \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/05/08/mission-dispatch-street-food-pod-launches-in-san-francisco/\" target=\"_blank\">Mission Dispatch\u003c/a>, \u003ca href=\"http://www.salumeriasf.com/\" target=\"_blank\">Salumeria\u003c/a>, \u003ca href=\"http://missionbowlingclub.com/info\" target=\"_blank\">Mission Bowling Club\u003c/a> and the \u003ca href=\"http://www.bluebottlecoffee.com/locations/heath/\" target=\"_blank\">Blue Bottle location\u003c/a> at Heath and have all cropped up in the past year. \u003c/p>\n\u003cfigure id=\"attachment_53836\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/blackboard.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/blackboard.jpg\" alt=\"The American Grilled Cheese Kitchen blackboard\" title=\"The American Grilled Cheese Kitchen blackboard\" width=\"560\" class=\"size-full wp-image-53836\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The American Grilled Cheese Kitchen blackboard\u003c/figcaption>\u003c/figure>\n\u003cdiv align=\"center\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/sign.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/sign-150x150.jpg\" alt=\"The American Grilled Cheese Kitchen sign\" title=\"The American Grilled Cheese Kitchen sign\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-53852\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mini-blackboard.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mini-blackboard-150x150.jpg\" alt=\"The American Grilled Cheese Kitchen mini blackboard\" title=\"The American Grilled Cheese Kitchen mini blackboard\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-53844\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/menu.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/menu-150x150.jpg\" alt=\"The American Grilled Cheese Kitchen menu\" title=\"The American Grilled Cheese Kitchen menu\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-53843\">\u003c/a>\u003c/div>\n\n\u003cp>Now \u003ca href=\"http://theamericansf.com/\" target=\"_blank\">The American Grilled Cheese Kitchen\u003c/a> has moved in at 20th and Harrison across the street from \u003ca href=\"http://www.flourandwater.com/\" target=\"_blank\">flour + water\u003c/a>. Their cheesy creations are the polar opposite of their predecessors, the vegan / raw food restaurant \u003ca href=\"http://cafegratitude.com/\" target=\"_blank\">Cafe Gratitude\u003c/a>, the former occupants of the space. \u003c/p>\n\u003cfigure id=\"attachment_53846\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/natepollak.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/natepollak.jpg\" alt=\"Co-Owner Nate Pollak\" title=\"Co-Owner Nate Pollak\" width=\"560\" class=\"size-full wp-image-53846\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Co-Owner Nate Pollak\u003c/figcaption>\u003c/figure>\n\u003cp>Several of us stopped in this afternoon for their soft launch opening. Co-owner Nate Pollak was busy attending to the lunch rush, but stopped to briefly chat with us about his excitement over his new location. Their menu will continue to evolve and expand over the coming weeks, and they'll have longer hours and dinner service as well. \u003c/p>\n\u003cdiv align=\"center\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/counter2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/counter2-150x150.jpg\" alt=\"The counter at The American Grilled Cheese Kitchen\" title=\"The counter at The American Grilled Cheese Kitchen\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-53839\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/tables2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/tables2-150x150.jpg\" alt=\"Lunchtime patrons\" title=\"Lunchtime patrons\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-53855\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/pickup.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/pickup-150x150.jpg\" alt=\"Lunchtime patrons\" title=\"Lunchtime patrons\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-53848\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/painting.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/painting-150x150.jpg\" alt=\"Zebra Rooster painting\" title=\"Zebra Rooster painting\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-53847\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/pomegranatelemonade.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/pomegranatelemonade-150x150.jpg\" alt=\"Pomegranate Lemonade\" title=\"Pomegranate Lemonade\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-53849\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/counter1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/counter1-150x150.jpg\" alt=\"Baked Goods\" title=\"Baked Goods\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-53838\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/scones.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/scones-150x150.jpg\" alt=\"Bacon-Jalapeno Biscuits\" title=\"Bacon-Jalapeno Biscuits\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-53851\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/deliciouscheese.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/deliciouscheese-150x150.jpg\" alt=\"Delicious American Cheese\" title=\"Delicious American Cheese\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-53840\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/counter.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/counter-150x150.jpg\" alt=\"The actual kitchen for The American Grilled Cheese Kitchen\" title=\"The actual kitchen for The American Grilled Cheese Kitchen\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-53837\">\u003c/a>\u003c/div>\n\n\u003cfigure id=\"attachment_53853\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/soup.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/soup.jpg\" alt=\"Smoky Tomato Soup\" title=\"Smoky Tomato Soup\" width=\"560\" class=\"size-full wp-image-53853\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Smoky Tomato Soup\u003c/figcaption>\u003c/figure>\n\u003cp>My co-workers and I ordered their Smoky Tomato Soup ($4.50), served with garlicky croutons, a perfect complement to their grilled cheese sandwiches. Two of us ordered the Mousetrap (Tillamook sharp cheddar, havarti and Monterey jack cheese on sourdough -- $6), while the rest of us tried the Mushroom Gruyère (fontina, gruyère, roasted wild mushrooms, roasted potatoes, melted leeks, caramelized onions, thyme butter on levain -- $9). All were served on \u003ca href=\"http://pinkiesbakerysf.com/\" target=\"_blank\">Pinkie's Bakery\u003c/a> bread, the fine foundation of their grilled delights. And a side of fresh seasonal fruit -- in this case, juicy tangerines -- accompanied our meals.\u003c/p>\n\u003cfigure id=\"attachment_53841\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/gruyeremushroom.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/gruyeremushroom.jpg\" alt=\"Mushroom Gruyère\" title=\"Mushroom Gruyère\" width=\"560\" class=\"size-full wp-image-53841\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mushroom Gruyère\u003c/figcaption>\u003c/figure>\n\u003cp>Unfortunately, we didn't have time for dessert -- although we did try one of their \u003ca href=\"http://www.delapazcoffee.com/\" target=\"_blank\">De La Paz\u003c/a> lattes -- but we'll be back to sample their baked goods, breakfast fare and other items in the near future. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://theamericansf.com/mission/lunch/\" target=\"_blank\">The American Grilled Cheese Kitchen (The Mission)\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/D4gC5\" target=\"_blank\">Map\u003c/a>\u003cbr>\n2400 Harrison St.\u003cbr>\nSan Francisco, CA\u003c/p>\n\u003cp>\u003cstrong>Opening Month(s) Schedule:\u003c/strong>\u003cbr>\nW-F 8AM-6PM\u003cbr>\nSat. & Sun. 10AM-6PM\u003cbr>\nClosed Mon. & Tues. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/theamericansf\">@TheAmericanSF\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/theamericansf\">The American Grilled Cheese Kitchen\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_53845\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mousetrap.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mousetrap.jpg\" alt=\"The American Grilled Cheese Mousetrap\" title=\"The American Grilled Cheese Mousetrap\" width=\"560\" class=\"size-full wp-image-53845\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The American Grilled Cheese Mousetrap\u003c/figcaption>\u003c/figure>\n\u003cp>My colleagues and I at KQED are starting to get spoiled by all of the new tasty food offerings that have been steadily popping up in our neighborhood. \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/05/08/mission-dispatch-street-food-pod-launches-in-san-francisco/\" target=\"_blank\">Mission Dispatch\u003c/a>, \u003ca href=\"http://www.salumeriasf.com/\" target=\"_blank\">Salumeria\u003c/a>, \u003ca href=\"http://missionbowlingclub.com/info\" target=\"_blank\">Mission Bowling Club\u003c/a> and the \u003ca href=\"http://www.bluebottlecoffee.com/locations/heath/\" target=\"_blank\">Blue Bottle location\u003c/a> at Heath and have all cropped up in the past year. \u003c/p>\n\u003cfigure id=\"attachment_53836\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/blackboard.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/blackboard.jpg\" alt=\"The American Grilled Cheese Kitchen blackboard\" title=\"The American Grilled Cheese Kitchen blackboard\" width=\"560\" class=\"size-full wp-image-53836\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The American Grilled Cheese Kitchen blackboard\u003c/figcaption>\u003c/figure>\n\u003cdiv align=\"center\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/sign.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/sign-150x150.jpg\" alt=\"The American Grilled Cheese Kitchen sign\" title=\"The American Grilled Cheese Kitchen sign\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-53852\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mini-blackboard.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mini-blackboard-150x150.jpg\" alt=\"The American Grilled Cheese Kitchen mini blackboard\" title=\"The American Grilled Cheese Kitchen mini blackboard\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-53844\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/menu.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/menu-150x150.jpg\" alt=\"The American Grilled Cheese Kitchen menu\" title=\"The American Grilled Cheese Kitchen menu\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-53843\">\u003c/a>\u003c/div>\n\n\u003cp>Now \u003ca href=\"http://theamericansf.com/\" target=\"_blank\">The American Grilled Cheese Kitchen\u003c/a> has moved in at 20th and Harrison across the street from \u003ca href=\"http://www.flourandwater.com/\" target=\"_blank\">flour + water\u003c/a>. Their cheesy creations are the polar opposite of their predecessors, the vegan / raw food restaurant \u003ca href=\"http://cafegratitude.com/\" target=\"_blank\">Cafe Gratitude\u003c/a>, the former occupants of the space. \u003c/p>\n\u003cfigure id=\"attachment_53846\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/natepollak.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/natepollak.jpg\" alt=\"Co-Owner Nate Pollak\" title=\"Co-Owner Nate Pollak\" width=\"560\" class=\"size-full wp-image-53846\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Co-Owner Nate Pollak\u003c/figcaption>\u003c/figure>\n\u003cp>Several of us stopped in this afternoon for their soft launch opening. Co-owner Nate Pollak was busy attending to the lunch rush, but stopped to briefly chat with us about his excitement over his new location. Their menu will continue to evolve and expand over the coming weeks, and they'll have longer hours and dinner service as well. \u003c/p>\n\u003cdiv align=\"center\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/counter2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/counter2-150x150.jpg\" alt=\"The counter at The American Grilled Cheese Kitchen\" title=\"The counter at The American Grilled Cheese Kitchen\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-53839\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/tables2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/tables2-150x150.jpg\" alt=\"Lunchtime patrons\" title=\"Lunchtime patrons\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-53855\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/pickup.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/pickup-150x150.jpg\" alt=\"Lunchtime patrons\" title=\"Lunchtime patrons\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-53848\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/painting.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/painting-150x150.jpg\" alt=\"Zebra Rooster painting\" title=\"Zebra Rooster painting\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-53847\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/pomegranatelemonade.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/pomegranatelemonade-150x150.jpg\" alt=\"Pomegranate Lemonade\" title=\"Pomegranate Lemonade\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-53849\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/counter1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/counter1-150x150.jpg\" alt=\"Baked Goods\" title=\"Baked Goods\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-53838\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/scones.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/scones-150x150.jpg\" alt=\"Bacon-Jalapeno Biscuits\" title=\"Bacon-Jalapeno Biscuits\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-53851\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/deliciouscheese.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/deliciouscheese-150x150.jpg\" alt=\"Delicious American Cheese\" title=\"Delicious American Cheese\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-53840\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/counter.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/counter-150x150.jpg\" alt=\"The actual kitchen for The American Grilled Cheese Kitchen\" title=\"The actual kitchen for The American Grilled Cheese Kitchen\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-53837\">\u003c/a>\u003c/div>\n\n\u003cfigure id=\"attachment_53853\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/soup.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/soup.jpg\" alt=\"Smoky Tomato Soup\" title=\"Smoky Tomato Soup\" width=\"560\" class=\"size-full wp-image-53853\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Smoky Tomato Soup\u003c/figcaption>\u003c/figure>\n\u003cp>My co-workers and I ordered their Smoky Tomato Soup ($4.50), served with garlicky croutons, a perfect complement to their grilled cheese sandwiches. Two of us ordered the Mousetrap (Tillamook sharp cheddar, havarti and Monterey jack cheese on sourdough -- $6), while the rest of us tried the Mushroom Gruyère (fontina, gruyère, roasted wild mushrooms, roasted potatoes, melted leeks, caramelized onions, thyme butter on levain -- $9). All were served on \u003ca href=\"http://pinkiesbakerysf.com/\" target=\"_blank\">Pinkie's Bakery\u003c/a> bread, the fine foundation of their grilled delights. And a side of fresh seasonal fruit -- in this case, juicy tangerines -- accompanied our meals.\u003c/p>\n\u003cfigure id=\"attachment_53841\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/gruyeremushroom.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/gruyeremushroom.jpg\" alt=\"Mushroom Gruyère\" title=\"Mushroom Gruyère\" width=\"560\" class=\"size-full wp-image-53841\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mushroom Gruyère\u003c/figcaption>\u003c/figure>\n\u003cp>Unfortunately, we didn't have time for dessert -- although we did try one of their \u003ca href=\"http://www.delapazcoffee.com/\" target=\"_blank\">De La Paz\u003c/a> lattes -- but we'll be back to sample their baked goods, breakfast fare and other items in the near future. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://theamericansf.com/mission/lunch/\" target=\"_blank\">The American Grilled Cheese Kitchen (The Mission)\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/D4gC5\" target=\"_blank\">Map\u003c/a>\u003cbr>\n2400 Harrison St.\u003cbr>\nSan Francisco, CA\u003c/p>\n\u003cp>\u003cstrong>Opening Month(s) Schedule:\u003c/strong>\u003cbr>\nW-F 8AM-6PM\u003cbr>\nSat. & Sun. 10AM-6PM\u003cbr>\nClosed Mon. & Tues. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/theamericansf\">@TheAmericanSF\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/theamericansf\">The American Grilled Cheese Kitchen\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "A Cozy Coffee Spot in Oakland's Temescal Alley: The CRO Cafe",
"title": "A Cozy Coffee Spot in Oakland's Temescal Alley: The CRO Cafe",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/luigi-doorway.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/luigi-doorway.jpg\" alt=\"luigi doorway\" title=\"luigi doorway\" width=\"560\" class=\"alignnone size-full wp-image-53341\">\u003c/a>\u003c/p>\n\u003cp>Tucked away inside a cozy storefront along the quaint corridor of Temescal Alley is north Oakland's newest coffee shop, \u003ca href=\"http://luigioldani.org/\" target=\"_blank\">The CRO Cafe\u003c/a>. Owner Luigi Oldani named his business after his daughter, Camille Rosemary, and officially opened its doors on a First Friday art walk this past November. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/sign.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/sign.jpg\" alt=\"sign\" title=\"sign\" width=\"560\" class=\"alignnone size-full wp-image-53331\">\u003c/a>\u003c/p>\n\u003cp>Prior to having a permanent brick-and-mortar location, Oldani held pop-ups at the now-defunct Cafe Fanny in Berkeley (currently the home of \u003ca href=\"https://www.facebook.com/BartavelleCoffeeWine\" target=\"_blank\">Bartavelle\u003c/a>). While they were remodeling, Oldani rolled in with his coffee cart everyday for three months during the summer. \u003c/p>\n\u003cp>He'd also host open houses with espresso at his metal fabrication shop, Oldani Art Studio, where he runs his other full-time enterprise creating custom furnishings for local businesses. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"The shop is a spot where we make anything and everything,\" he says. \"Mostly the big jobs have been build-outs for cafes and restaurants. We opened up three La Boulange restaurants right before they sold out to Starbucks. We did a whole bunch of tables, counters, bars, handrails, stairways -- lots of architectural details. Our showpiece space is the work that we did at \u003ca href=\"http://sightglasscoffee.com/\" target=\"_blank\">Sightglass\u003c/a>, which was collaborative. We didn't do all of the metalwork over there, but we did some.\"\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/joseph-luigi.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/joseph-luigi.jpg\" alt=\"Joseph Luigi\" title=\"Joseph Luigi\" width=\"560\" class=\"alignnone size-full wp-image-53384\">\u003c/a>\u003c/p>\n\u003cp>Oldani is a former mechanical engineer, so he enjoys the process of coming up with solutions for spaces -- especially for his own tiny cafe. \u003c/p>\n\u003cp>\"It's 170-square-feet, so there's not a lot of electricity or amenities. It was a challenge to figure out how to get in and operate.\" He and the group of friends he regularly works with at his studio designed everything for the interior just a few weeks before opening. Oldani says there's still lots of items on his to-do list, including adding more shelving for retail products, finishing up planter boxes for vines that will snake up towards the counter, an awning, producing a copper-clad storefront using scraps from his dad's art studio, and most importantly, \"get a sign so that people can see that there's a little hole-in-the-wall spot to get coffee.\" \u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"53301,53299,53302,53307,53309,53324,53332, 53333,53340,53303\"]\u003c/p>\n\u003cp>\"I wanted to do a coffee business long before I knew what good coffee was,\" Oldani chuckles. Disenchanted with his engineering job, he started to look for a different outlet. Oldani got the idea that, \"running a coffee shop would get me a better work-life balance where I'd get to interact with people on a more personal level and hand my work product directly over to the person who was going to be consuming it. And to really be able to do that in a much shorter cycle than I was able to do as an engineer.\" \u003c/p>\n\u003cp>Oldani's former job did help inform his next career path. \"With coffee, there's a bit of an idealization of the machinery. Coffee people tend to take their gear and their preparation really seriously. Coffee in itself is a volatile and tricky product to prepare well. And so the disciplined process and art of production and equipment appealed to me.\" \u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"53300,53336,53316,53329,53337,53306,53317\"]\u003c/p>\n\u003cp>His work at \u003ca href=\"http://sightglasscoffee.com/\">Sightglass\u003c/a> helped inspire him to transition out of his engineering job and pursue coffee as one of his next ventures. It was through his interactions with its proprietors that Oldani became serious about how he tasted and brewed coffee. He attended their training sessions to supplement his own independent study efforts and practiced brewing coffee at his art studio for two years. Oldani slowly acquired his equipment over time, including a vintage La San Marco espresso coffee machine that was formerly used at \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/09/21/processing-the-pig-a-weekly-ritual-at-oliveto/\" target=\"_blank\">Oliveto\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/luigi-pour-milk.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/luigi-pour-milk.jpg\" alt=\"luigi pour milk\" title=\"luigi pour milk\" width=\"560\" class=\"alignnone size-full wp-image-53318\">\u003c/a>\u003c/p>\n\u003cp>\"I have an affinity for the lever mechanism. A lot of the new machines are trying to duplicate what the old machines inherently do with the lever. There's a quick, ramping up of pressure at the beginning of the shot which tapers off to a lower pressure at the end. And the newer machines try to do it by controlling pumps and a lot of electronics, whereas this machine is almost all mechanism. And it does a really beautiful job of the exact same thing mechanically, which also happens to make it a really great machine for doing portable business as it requires less electricity and is more of a workhorse.\"\u003c/p>\n\u003cp>In addition to its coffee drinks, CRO Cafe also serves up a delicious hot chocolate. Oldani's fiancee and business partner, Sacha Badme, honed her culinary skills by taking a chocolate class at \u003ca href=\"http://tantemarie.com/\" target=\"_blank\">Tante Marie's cooking school\u003c/a>. She uses unsweetened TCHO chocolate as the base and creates her own custom blend that imparts a rich sweetness to their warm confection. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/hot-chocolate-overhead.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/hot-chocolate-overhead.jpg\" alt=\"hot chocolate overhead\" title=\"hot chocolate overhead\" width=\"560\" class=\"alignnone size-full wp-image-53311\">\u003c/a>\u003c/p>\n\u003cp>Looking ahead to the future, Oldani is currently converting an antique milk truck into a mobile espresso truck and hopes to roll it out in the East Bay in the near future. He's also building food service tricycles for the Exploratorium and hopes the experience will spur his ability to finish the truck soon. While he has no plans to roast his own coffee -- \"although I could totally see a time when that would be really compelling and could see myself becoming obsessed with it\" -- Oldani plans to keep a limited menu at CRO Cafe to keep the focus on serving great espresso drinks. \u003c/p>\n\u003cp>\"The thing that is compelling to me is that there's so much mediocre coffee available and maybe it's a better business model. But there's a growing interest in fanatical preparation and sourcing the highest quality ingredients. It feels like we're serving people who are only interested in that, although that's a much smaller segment of the market. The larger roasteries and multiple cafe outlets really control the cost of a cup of coffee and have the advantage of bigger vertical integration in that they source, roast and distribute on a larger scale so their margins are better than ours. But if you spend a lot of time and money trying to make the best coffee, people do appreciate it. I'm hoping that this market will increase, and I'm really excited to see that growth and be a part of that.\" \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/red-espresso-blue-mug.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/red-espresso-blue-mug.jpg\" alt=\"red espresso blue mug\" title=\"red espresso blue mug\" width=\"560\" class=\"alignnone size-full wp-image-53385\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/rainy-day-customers.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/rainy-day-customers.jpg\" alt=\"rainy day customers\" title=\"rainy day customers\" width=\"560\" class=\"alignnone size-full wp-image-53323\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://thecrocafe.com/\" target=\"_blank\">Cro Cafe\u003c/a>\u003c/strong>\u003cbr>\nTemescal Alley 49 (\u003ca href=\"https://goo.gl/maps/WL7KJ\">Map\u003c/a>)\u003cbr>\nOakland, CA 94609\u003cbr>\nHours: Everyday 7am-6pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/The-CRO-Cafe/172739959429223\" target=\"_blank\">The CRO Cafe\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/TheCROCafe\" target=\"_blank\">@TheCROCafe\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/luigi-doorway.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/luigi-doorway.jpg\" alt=\"luigi doorway\" title=\"luigi doorway\" width=\"560\" class=\"alignnone size-full wp-image-53341\">\u003c/a>\u003c/p>\n\u003cp>Tucked away inside a cozy storefront along the quaint corridor of Temescal Alley is north Oakland's newest coffee shop, \u003ca href=\"http://luigioldani.org/\" target=\"_blank\">The CRO Cafe\u003c/a>. Owner Luigi Oldani named his business after his daughter, Camille Rosemary, and officially opened its doors on a First Friday art walk this past November. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/sign.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/sign.jpg\" alt=\"sign\" title=\"sign\" width=\"560\" class=\"alignnone size-full wp-image-53331\">\u003c/a>\u003c/p>\n\u003cp>Prior to having a permanent brick-and-mortar location, Oldani held pop-ups at the now-defunct Cafe Fanny in Berkeley (currently the home of \u003ca href=\"https://www.facebook.com/BartavelleCoffeeWine\" target=\"_blank\">Bartavelle\u003c/a>). While they were remodeling, Oldani rolled in with his coffee cart everyday for three months during the summer. \u003c/p>\n\u003cp>He'd also host open houses with espresso at his metal fabrication shop, Oldani Art Studio, where he runs his other full-time enterprise creating custom furnishings for local businesses. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"The shop is a spot where we make anything and everything,\" he says. \"Mostly the big jobs have been build-outs for cafes and restaurants. We opened up three La Boulange restaurants right before they sold out to Starbucks. We did a whole bunch of tables, counters, bars, handrails, stairways -- lots of architectural details. Our showpiece space is the work that we did at \u003ca href=\"http://sightglasscoffee.com/\" target=\"_blank\">Sightglass\u003c/a>, which was collaborative. We didn't do all of the metalwork over there, but we did some.\"\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/joseph-luigi.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/joseph-luigi.jpg\" alt=\"Joseph Luigi\" title=\"Joseph Luigi\" width=\"560\" class=\"alignnone size-full wp-image-53384\">\u003c/a>\u003c/p>\n\u003cp>Oldani is a former mechanical engineer, so he enjoys the process of coming up with solutions for spaces -- especially for his own tiny cafe. \u003c/p>\n\u003cp>\"It's 170-square-feet, so there's not a lot of electricity or amenities. It was a challenge to figure out how to get in and operate.\" He and the group of friends he regularly works with at his studio designed everything for the interior just a few weeks before opening. Oldani says there's still lots of items on his to-do list, including adding more shelving for retail products, finishing up planter boxes for vines that will snake up towards the counter, an awning, producing a copper-clad storefront using scraps from his dad's art studio, and most importantly, \"get a sign so that people can see that there's a little hole-in-the-wall spot to get coffee.\" \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"I wanted to do a coffee business long before I knew what good coffee was,\" Oldani chuckles. Disenchanted with his engineering job, he started to look for a different outlet. Oldani got the idea that, \"running a coffee shop would get me a better work-life balance where I'd get to interact with people on a more personal level and hand my work product directly over to the person who was going to be consuming it. And to really be able to do that in a much shorter cycle than I was able to do as an engineer.\" \u003c/p>\n\u003cp>Oldani's former job did help inform his next career path. \"With coffee, there's a bit of an idealization of the machinery. Coffee people tend to take their gear and their preparation really seriously. Coffee in itself is a volatile and tricky product to prepare well. And so the disciplined process and art of production and equipment appealed to me.\" \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>His work at \u003ca href=\"http://sightglasscoffee.com/\">Sightglass\u003c/a> helped inspire him to transition out of his engineering job and pursue coffee as one of his next ventures. It was through his interactions with its proprietors that Oldani became serious about how he tasted and brewed coffee. He attended their training sessions to supplement his own independent study efforts and practiced brewing coffee at his art studio for two years. Oldani slowly acquired his equipment over time, including a vintage La San Marco espresso coffee machine that was formerly used at \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/09/21/processing-the-pig-a-weekly-ritual-at-oliveto/\" target=\"_blank\">Oliveto\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/luigi-pour-milk.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/luigi-pour-milk.jpg\" alt=\"luigi pour milk\" title=\"luigi pour milk\" width=\"560\" class=\"alignnone size-full wp-image-53318\">\u003c/a>\u003c/p>\n\u003cp>\"I have an affinity for the lever mechanism. A lot of the new machines are trying to duplicate what the old machines inherently do with the lever. There's a quick, ramping up of pressure at the beginning of the shot which tapers off to a lower pressure at the end. And the newer machines try to do it by controlling pumps and a lot of electronics, whereas this machine is almost all mechanism. And it does a really beautiful job of the exact same thing mechanically, which also happens to make it a really great machine for doing portable business as it requires less electricity and is more of a workhorse.\"\u003c/p>\n\u003cp>In addition to its coffee drinks, CRO Cafe also serves up a delicious hot chocolate. Oldani's fiancee and business partner, Sacha Badme, honed her culinary skills by taking a chocolate class at \u003ca href=\"http://tantemarie.com/\" target=\"_blank\">Tante Marie's cooking school\u003c/a>. She uses unsweetened TCHO chocolate as the base and creates her own custom blend that imparts a rich sweetness to their warm confection. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/hot-chocolate-overhead.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/hot-chocolate-overhead.jpg\" alt=\"hot chocolate overhead\" title=\"hot chocolate overhead\" width=\"560\" class=\"alignnone size-full wp-image-53311\">\u003c/a>\u003c/p>\n\u003cp>Looking ahead to the future, Oldani is currently converting an antique milk truck into a mobile espresso truck and hopes to roll it out in the East Bay in the near future. He's also building food service tricycles for the Exploratorium and hopes the experience will spur his ability to finish the truck soon. While he has no plans to roast his own coffee -- \"although I could totally see a time when that would be really compelling and could see myself becoming obsessed with it\" -- Oldani plans to keep a limited menu at CRO Cafe to keep the focus on serving great espresso drinks. \u003c/p>\n\u003cp>\"The thing that is compelling to me is that there's so much mediocre coffee available and maybe it's a better business model. But there's a growing interest in fanatical preparation and sourcing the highest quality ingredients. It feels like we're serving people who are only interested in that, although that's a much smaller segment of the market. The larger roasteries and multiple cafe outlets really control the cost of a cup of coffee and have the advantage of bigger vertical integration in that they source, roast and distribute on a larger scale so their margins are better than ours. But if you spend a lot of time and money trying to make the best coffee, people do appreciate it. I'm hoping that this market will increase, and I'm really excited to see that growth and be a part of that.\" \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/red-espresso-blue-mug.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/red-espresso-blue-mug.jpg\" alt=\"red espresso blue mug\" title=\"red espresso blue mug\" width=\"560\" class=\"alignnone size-full wp-image-53385\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/rainy-day-customers.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/rainy-day-customers.jpg\" alt=\"rainy day customers\" title=\"rainy day customers\" width=\"560\" class=\"alignnone size-full wp-image-53323\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://thecrocafe.com/\" target=\"_blank\">Cro Cafe\u003c/a>\u003c/strong>\u003cbr>\nTemescal Alley 49 (\u003ca href=\"https://goo.gl/maps/WL7KJ\">Map\u003c/a>)\u003cbr>\nOakland, CA 94609\u003cbr>\nHours: Everyday 7am-6pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/The-CRO-Cafe/172739959429223\" target=\"_blank\">The CRO Cafe\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/TheCROCafe\" target=\"_blank\">@TheCROCafe\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Cooking Up Refinement with Jacques Pépin's New Complete Techniques",
"title": "Cooking Up Refinement with Jacques Pépin's New Complete Techniques",
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"content": "\u003cp>\u003ca href=\"http://www.amazon.com/Jacques-P%C3%A9pin-New-Complete-Techniques/dp/1579129110\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/JPbookcover400.jpg\" alt=\"Jacques Pepin Techniques book cover\" title=\"Jacques Pepin Techniques book cover\" width=\"400\" height=\"464\" class=\"aligncenter size-full wp-image-52300\">\u003c/a>\u003c/p>\n\u003cp>As an English major and culinary school grad, the idea of consommé both enchants and terrifies me. In stacks of novels, elegant ladies sup on consommé served in fragile bone china bowls before traipsing across polished floors to wilt onto fainting couches. And because the ideal consommé contains nothing other than exquisitely clear and sublimely seasoned liquid (possibly served with equally exquisite garnishes, like airy quenelles or tiny raviolini) it's basically the most refined soup ever. \u003c/p>\n\u003cp>That's my romantic ideal of consommé. And it's one which jockeys impossibly with the complex reality handed to me in culinary school. There was so much emphasis on breaking (yet not breaking) the clarifying \"raft,\" the insistence on never allowing the stock to boil, and the overwhelming feeling that if you looked cross-eyed at your consommé you'd ruin it. As a result, during those nine sweaty months, I both longed for and dreaded making this genteel dish. \u003c/p>\n\u003cp>Enter \u003ca href=\"http://www.amazon.com/Jacques-P%C3%A9pin-New-Complete-Techniques/dp/1579129110\">\u003cem>Jacques Pépin Complete New Techniques\u003c/em>\u003c/a>, which, weighing in at close to six pounds, is a serious book for serious cooks. This hefty addition to my bookshelf (courtesy a review copy from my editor at KQED's Bay Area Bites) is Jacques' latest culinary tome. It's an updated version of his 2001 \u003cem>Complete Techniques\u003c/em>, which was itself a compilation of \u003cem>La Technique\u003c/em> (1976) and \u003cem>La Methode\u003c/em> (1979), and it's admittedly one that filled me with skepticism. Being more of a hands-on person when it comes to learning, I didn't think I could truly learn techniques from the pages of a book -- even one from a culinary master such as Jacques Pépin.\u003c/p>\n\u003cp>The burnished amber liquid now resting in my refrigerator is proof that I am wrong.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/consume500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/consume500.jpg\" alt=\"Consomme\" title=\"Consomme\" width=\"500\" height=\"375\" class=\"aligncenter size-full wp-image-52302\">\u003c/a>\u003c/p>\n\u003cp>First of all, the recipe and technique for consommé is found in the book's \"The Basics\" section, which gave me the extra fillip I needed to attempt it. Having it there was as if Jacques was telling me, \"See, it's basic, you can make the elegant soup of your literary dreams, Stephanie, I believe in you!\" Secondly, it really is a \"throw everything in the pot, stir, bring to a boil and wait\" sort of recipe, which was unexpected. It's true that dealing with the raft -- the flotsam that forms during the cooking process -- is slightly tricky, but not nearly as painstaking as I thought it would be, especially since you ladle all the consommé through a dampened cheese cloth-lined sieve for additional straining.\u003c/p>\n\u003cp>As to how it tasted, well, it was delicate but not bland. Full of flavor, but not overpowering. It was all I dreamed of and more.\u003c/p>\n\u003cp>A few notes: the recipe called for \"diced celery leaves,\" but not knowing how to dice leaves, I went for a rough chop. Also, in their efforts to be helpful, more and more grocery stores are selling their celery already topped (without the leaves) and giving us only the hearts. I scrounged up just enough for this recipe, but be forewarned.\u003c/p>\n\u003cp>I'm was so bolstered by my consommé success that I actually considered diving into the book's Presentation section and flicking out a few consommé-worthy garnishes with my paring knife, like the fluted mushrooms or carrot butterflies. However, I controlled myself and moved on to another technique-driven recipe: scrambled eggs.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/eggs500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/eggs500.jpg\" alt=\"Scrambled Eggs\" title=\"Scrambled Eggs\" width=\"500\" height=\"375\" class=\"aligncenter size-full wp-image-52303\">\u003c/a>\u003c/p>\n\u003cp>Unlike my consommé foray, I know how to make scrambled eggs, and my usual way of making them is using a wooden spoon to scrape the beaten eggs and milk in a butter-slicked skillet over moderate heat. I will be honest and admit right off that I do like my way, which yields a significantly larger curd and a far less soft and creamy texture, but I still decided to try Jacques' essentially French method. \u003c/p>\n\u003cp>The most surprising part of the technique was not using a whisk to keep the curd small, nor was it adding 1/4 cup raw beaten egg and the cream at the end, it was replacing my low-sided skillet with a saucepan. This has the effect of holding in the heat when the raw egg is added off the burner, which, in turn keeps the mixture creamy.\u003c/p>\n\u003cp>Between my creamy scrambled eggs with their sublimely small curd and pure consommé, tonight's dinner made me feel a bit like \u003ca href=\"http://www.pbs.org/wgbh/masterpiece/downtonabbey/season2_characters_mary.html\">Lady Mary Crawley\u003c/a>, eldest daughter of the \u003ca href=\"http://www.pbs.org/wgbh/masterpiece/downtonabbey/season2_characters_robert.html\">Earl of Grantham\u003c/a>. (Point of order: \u003ca href=\"http://www.pbs.org/wgbh/masterpiece/downtonabbey/season2_characters_patmore.html\">Mrs. Patmore\u003c/a> would never send scrambled eggs up to the \u003ca href=\"http://www.pbs.org/wgbh/masterpiece/downtonabbey/index.html\">Downton Abbey\u003c/a> dinner table, and consommé was only ever an early course, not one half of the main. Horrors!)\u003c/p>\n\u003cp>I quite like Jacques' technique of making scrambled eggs and can definitely see myself using it when I want a fancier breakfast, a soothing solitary dinner, or have a spare white truffle lying around. (No way I'd waste that sucker on \u003cem>my\u003c/em> version of scrambled eggs.) But I'll probably go back to breaking out my skillet and wooden spoon on the days I have my three-year-old tearing through the kitchen bellowing about trains and LEGO. That said, I'm making the consommé in bulk and freezing it for those emergency nights I need to dine like a Lady.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Thanks, Jacques.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.amazon.com/Jacques-P%C3%A9pin-New-Complete-Techniques/dp/1579129110\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/JPbookcover400.jpg\" alt=\"Jacques Pepin Techniques book cover\" title=\"Jacques Pepin Techniques book cover\" width=\"400\" height=\"464\" class=\"aligncenter size-full wp-image-52300\">\u003c/a>\u003c/p>\n\u003cp>As an English major and culinary school grad, the idea of consommé both enchants and terrifies me. In stacks of novels, elegant ladies sup on consommé served in fragile bone china bowls before traipsing across polished floors to wilt onto fainting couches. And because the ideal consommé contains nothing other than exquisitely clear and sublimely seasoned liquid (possibly served with equally exquisite garnishes, like airy quenelles or tiny raviolini) it's basically the most refined soup ever. \u003c/p>\n\u003cp>That's my romantic ideal of consommé. And it's one which jockeys impossibly with the complex reality handed to me in culinary school. There was so much emphasis on breaking (yet not breaking) the clarifying \"raft,\" the insistence on never allowing the stock to boil, and the overwhelming feeling that if you looked cross-eyed at your consommé you'd ruin it. As a result, during those nine sweaty months, I both longed for and dreaded making this genteel dish. \u003c/p>\n\u003cp>Enter \u003ca href=\"http://www.amazon.com/Jacques-P%C3%A9pin-New-Complete-Techniques/dp/1579129110\">\u003cem>Jacques Pépin Complete New Techniques\u003c/em>\u003c/a>, which, weighing in at close to six pounds, is a serious book for serious cooks. This hefty addition to my bookshelf (courtesy a review copy from my editor at KQED's Bay Area Bites) is Jacques' latest culinary tome. It's an updated version of his 2001 \u003cem>Complete Techniques\u003c/em>, which was itself a compilation of \u003cem>La Technique\u003c/em> (1976) and \u003cem>La Methode\u003c/em> (1979), and it's admittedly one that filled me with skepticism. Being more of a hands-on person when it comes to learning, I didn't think I could truly learn techniques from the pages of a book -- even one from a culinary master such as Jacques Pépin.\u003c/p>\n\u003cp>The burnished amber liquid now resting in my refrigerator is proof that I am wrong.\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/24/2012/12/consume500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/consume500.jpg\" alt=\"Consomme\" title=\"Consomme\" width=\"500\" height=\"375\" class=\"aligncenter size-full wp-image-52302\">\u003c/a>\u003c/p>\n\u003cp>First of all, the recipe and technique for consommé is found in the book's \"The Basics\" section, which gave me the extra fillip I needed to attempt it. Having it there was as if Jacques was telling me, \"See, it's basic, you can make the elegant soup of your literary dreams, Stephanie, I believe in you!\" Secondly, it really is a \"throw everything in the pot, stir, bring to a boil and wait\" sort of recipe, which was unexpected. It's true that dealing with the raft -- the flotsam that forms during the cooking process -- is slightly tricky, but not nearly as painstaking as I thought it would be, especially since you ladle all the consommé through a dampened cheese cloth-lined sieve for additional straining.\u003c/p>\n\u003cp>As to how it tasted, well, it was delicate but not bland. Full of flavor, but not overpowering. It was all I dreamed of and more.\u003c/p>\n\u003cp>A few notes: the recipe called for \"diced celery leaves,\" but not knowing how to dice leaves, I went for a rough chop. Also, in their efforts to be helpful, more and more grocery stores are selling their celery already topped (without the leaves) and giving us only the hearts. I scrounged up just enough for this recipe, but be forewarned.\u003c/p>\n\u003cp>I'm was so bolstered by my consommé success that I actually considered diving into the book's Presentation section and flicking out a few consommé-worthy garnishes with my paring knife, like the fluted mushrooms or carrot butterflies. However, I controlled myself and moved on to another technique-driven recipe: scrambled eggs.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/eggs500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/eggs500.jpg\" alt=\"Scrambled Eggs\" title=\"Scrambled Eggs\" width=\"500\" height=\"375\" class=\"aligncenter size-full wp-image-52303\">\u003c/a>\u003c/p>\n\u003cp>Unlike my consommé foray, I know how to make scrambled eggs, and my usual way of making them is using a wooden spoon to scrape the beaten eggs and milk in a butter-slicked skillet over moderate heat. I will be honest and admit right off that I do like my way, which yields a significantly larger curd and a far less soft and creamy texture, but I still decided to try Jacques' essentially French method. \u003c/p>\n\u003cp>The most surprising part of the technique was not using a whisk to keep the curd small, nor was it adding 1/4 cup raw beaten egg and the cream at the end, it was replacing my low-sided skillet with a saucepan. This has the effect of holding in the heat when the raw egg is added off the burner, which, in turn keeps the mixture creamy.\u003c/p>\n\u003cp>Between my creamy scrambled eggs with their sublimely small curd and pure consommé, tonight's dinner made me feel a bit like \u003ca href=\"http://www.pbs.org/wgbh/masterpiece/downtonabbey/season2_characters_mary.html\">Lady Mary Crawley\u003c/a>, eldest daughter of the \u003ca href=\"http://www.pbs.org/wgbh/masterpiece/downtonabbey/season2_characters_robert.html\">Earl of Grantham\u003c/a>. (Point of order: \u003ca href=\"http://www.pbs.org/wgbh/masterpiece/downtonabbey/season2_characters_patmore.html\">Mrs. Patmore\u003c/a> would never send scrambled eggs up to the \u003ca href=\"http://www.pbs.org/wgbh/masterpiece/downtonabbey/index.html\">Downton Abbey\u003c/a> dinner table, and consommé was only ever an early course, not one half of the main. Horrors!)\u003c/p>\n\u003cp>I quite like Jacques' technique of making scrambled eggs and can definitely see myself using it when I want a fancier breakfast, a soothing solitary dinner, or have a spare white truffle lying around. (No way I'd waste that sucker on \u003cem>my\u003c/em> version of scrambled eggs.) But I'll probably go back to breaking out my skillet and wooden spoon on the days I have my three-year-old tearing through the kitchen bellowing about trains and LEGO. That said, I'm making the consommé in bulk and freezing it for those emergency nights I need to dine like a Lady.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Thanks, Jacques.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "East Bay Bagel Smackdown: Beauty's vs. Authentic Bagel Co.",
"title": "East Bay Bagel Smackdown: Beauty's vs. Authentic Bagel Co.",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Authentic1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Authentic1000.jpg\" alt=\"Authentic Bagels\" title=\"Authentic Bagels\" width=\"277\" class=\"alignnone size-full wp-image-52022\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/beautys-bagels-group1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/beautys-bagels-group1000.jpg\" alt=\"Beauty's Bagels\" title=\"Beauty's Bagels\" width=\"277\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>All Photos:\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">\u003cstrong>Wendy Goodfriend\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>Food trends go in waves, even right in your neighborhood. Upscale frozen desserts, creative doughnuts, thin-crust pizza, retro cocktails with three kinds of artisanal bitters in them: they aren't there, and then, suddenly, five places selling them spring up within a handful of blocks. \u003ca href=\"https://www.facebook.com/donutsavant\">Donut Savant\u003c/a> begets \u003ca href=\"http://www.facebook.com/DoughnutDolly\">Doughnut Dolly\u003c/a>, \u003ca href=\"http://www.facebook.com/icicream\">Ici's\u003c/a> banana-curry ice cream is followed by \u003ca href=\"http://www.facebook.com/screamsorbet\">Scream's\u003c/a> coconut-Thai basil sorbet. \u003c/p>\n\u003cfigure id=\"attachment_52042\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/beautys1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/beautys1000.jpg\" alt=\"Beauty's Bagels interior\" title=\"Beauty's Bagels interior\" width=\"560\" class=\"size-full wp-image-52042\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beauty's Bagels interior\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/beautys-bagels-sign1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/beautys-bagels-sign1000.jpg\" alt=\"Beauty's Bagels exterior with sign\" title=\"Beauty's Bagels exterior with sign\" width=\"277\" class=\"alignnone size-full wp-image-52058\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/tomatoes-over-beautys1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/tomatoes-over-beautys1000.jpg\" alt=\"Beauty's Bagels front counter\" title=\"Beauty's Bagels front counter\" width=\"277\" class=\"alignnone size-full wp-image-52066\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/baking-bagels-beautys1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/baking-bagels-beautys1000.jpg\" alt=\"Blake Joffe making bagels at Beauty's Bagels\" title=\"Blake Joffe making bagels at Beauty's Bagels\" width=\"277\" class=\"alignnone size-full wp-image-52056\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/beautys-bagel-toss1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/beautys-bagel-toss1000.jpg\" alt=\"Blake Joffe about to toss bagels at Beauty's Bagels\" title=\"Blake Joffe about to toss bagels at Beauty's Bagels\" width=\"277\" class=\"alignnone size-full wp-image-52059\">\u003c/a>\u003c/p>\n\u003cp>Right now bagels, humble and homey as they are, are having their moment. After months of weekend-only deliveries to \u003ca href=\"http://www.wisesonsdeli.com\">Wise Sons Deli\u003c/a>, and much anticipation in the press, \u003ca href=\"http://www.facebook.com/beautysbagelshop\">Beauty's Bagel Shop\u003c/a> opened on the southern stretch of Telegraph at 38th, not far from Homeroom, mecca of mac-and-cheese. This isn't the vegan-cheese, $20-pizza, $12-quesadillas part of Telegraph; it's the part where beauty-supply shops alternate with nail salons and Chinese take-out joints, and billboards overhead tout credit repair and help getting your GED. But the Mission-East Temescal contingent have found their way inside, with all the tattoos and t-shirt irony that implies. (On one counter worker: a t-shirt emblazoned \"Heaven knows I'm miserable now.\" Yes, I get the Smiths' reference, and anyone who's worked a counter can sympathize, but is that really the best choice of attire for service with a smile?)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/beautys-blake-joffe700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/beautys-blake-joffe700.jpg\" alt=\"Blake Joffe bagelmaker and co-owner of Beauty's Bagels\" title=\"Blake Joffe bagelmaker and co-owner of Beauty's Bagels\" width=\"277\" class=\"alignnone size-full wp-image-52060\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/bagels-oven700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/bagels-oven700.jpg\" alt=\"Blake Joffe slides bagels into the wood-fire oven\" title=\"Blake Joffe slides bagels into the wood-fire oven\" width=\"277\" class=\"alignnone size-full wp-image-52095\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/rolling-bagels-beautys700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/rolling-bagels-beautys700.jpg\" alt=\"Rolling and weighing out bagels at Beauty's Bagels\" title=\"Rolling and weighing out bagels at Beauty's Bagels\" width=\"277\" class=\"alignnone size-full wp-image-52064\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/beauty-bagels700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/beauty-bagels700.jpg\" alt=\"Beauty's Bagels\" title=\"Beauty's Bagels\" width=\"277\" class=\"size-full wp-image-52041\">\u003c/a>\u003c/p>\n\u003cp>Bagels come out in waves, baked in a wood-fired oven and expertly, showily flipped by Beauty owner-baker Blake Joffe into a long, seed-scattered chute before filling the bins behind the cash register, still oven-hot. (The flip is really just for show, the bagel-baker's version of the Pike Place Market salmon toss.\"Kids love it,\" he deadpans.) Any bagel is delicious fresh out of the oven, and these don't disappoint. They're nicely sized, not puffed-up behemoths. The crust is a slim, shiny coating instead of a sink-your-teeth-in-and-pull that I remember as a highlight of the bagels of my New York/New York childhood, but the crumb has just the right balance of density and loft. And the whole-wheat bagels, both sesame and \"everything\" (fennel, caraway, poppy, and sesame seeds, plus salt, pepper, and onion), manage to taste both healthy and bagel-y, with a full whole-grain taste that nonetheless still pushes the right bagel button, even if the green, licorice-y flavor of fennel isn't exactly part of the typical salty-savory everything-bagel experience. \u003c/p>\n\u003cfigure id=\"attachment_52063\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/beautys-owners1000a1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/beautys-owners1000a1.jpg\" alt=\"Owners of Beauty's Bagels - Blake Joffe and Amy Remsen\" title=\"Owners of Beauty's Bagels - Blake Joffe and Amy Remsen\" width=\"560\" class=\"size-full wp-image-52063\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Owners of Beauty's Bagels - Blake Joffe and Amy Remsen\u003c/figcaption>\u003c/figure>\n\u003cp>\"It's a hybrid bagel,\" says Joffe.\"Not exactly Montreal, not exactly New York.\" Having moved to Oakland from Philadelphia, Joffe and his co-owner and partner Amy Remsen also plan to offer some tastes of Pennsylvania on their menu, like scrapple and sticky buns. \u003c/p>\n\u003cp>Now that local tomatoes are out of season, they're off the menu, which is a sad loss for the otherwise tasty lox sandwich, thick slices of Scottish-salmon lox from \u003ca href=\"http://water2table.com/\">Water 2 Table\u003c/a>, swathed over pleasantly tangy Sierra Nevada cream cheese (no relation to the beer), with red onions and plenty of capers. The two tiny half-moon pickle slices alongside seem stingy until I ask Remsen and Joffe, who admit that many customers leave them on the plate. Since the pickles are made in house, it pains Joffe and Remsen to see so many get tossed, especially since, to my pickle palate, they're delicious. \u003c/p>\n\u003cfigure id=\"attachment_52053\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/bagel-lox1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/bagel-lox1000a.jpg\" alt=\"Sesame bagel with Scottish-salmon lox, cream cheese, onions, capers and housemade pickles\" title=\"Sesame bagel with Scottish-salmon lox, cream cheese, onions, capers and housemade pickles\" width=\"560\" height=\"815\" class=\"size-full wp-image-52053\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sesame bagel with Scottish-salmon lox, cream cheese, onions, capers and housemade pickles\u003c/figcaption>\u003c/figure>\n\u003cp>Joffe, a former line cook from Delfina, has the weary eyes of a man whose kitchen workday starts at 4am and doesn't end until some 12 hours later. While Joffe and Remsen aren't paying themselves yet, the business is breaking even now, and supporting 10 employees. \"That's one of the things I'm most proud of,\" says Remsen, of the jobs her business has created in the neighborhood. \u003c/p>\n\u003cp>When they first started baking, they got sage advice from Wise Sons' Evan Bloom, himself a self-taught baker of rye and challah. It's bread, and it will break your heart, he told them: different every day, subject to deep, unpredictable whims, subtle shifts in temperature, moisture, even weather changing a perfect batch into a temper tantrum of intractable dough. \u003c/p>\n\u003cp>Getting the bagels consistent, learning to work with the new, larger-scale equipment needed to keep up with the shop's demand: it's been a steep learning curve, but now, says Joffe, the bagels are almost where he wants them to be, most days. They've added bialys, not very many yet, so they sell out fast whenever they appear. There are plans for an expanded breakfast and lunch menu, not just bagels. Joffe imagines a salad of green apples, Brie, and onions charred in schmaltz, topped with roasted chicken skin. Already, a fried chicken-and-slaw sandwich, a bagel version of the popular lunchtime offering up the street at \u003ca href=\"http://www.bakesalebetty.com/\">Bakesale Betty\u003c/a>'s, is a hit, as is the matzoh-ball soup. \u003c/p>\n\u003cp>Leaving Beauty's, drop south towards the waterfront, and if it's Friday, Saturday, or Sunday, you can swing by the bare-bones retail space for \u003ca href=\"http://abagelcompany.com/\">Authentic Bagel Company\u003c/a> in Jack London Square, run by the Providence, Rhode Island-born brothers Jason and Mark Scott. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/authentic-bagel-exterior1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/authentic-bagel-exterior1000.jpg\" alt=\"Authentic Bagel exterior\" title=\"Authentic Bagel exterior\" width=\"277\" class=\"alignnone size-full wp-image-52100\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/authentic-bagel-interior1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/authentic-bagel-interior1000.jpg\" alt=\"Authentic Bagel interior\" title=\"Authentic Bagel interior\" width=\"277\" class=\"alignnone size-full wp-image-52101\">\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_52025\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/authentic-owners700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/authentic-owners700.jpg\" alt=\"Authentic Bagel owners - Jason and Mark Scott\" title=\"Authentic Bagel owners - Jason and Mark Scott\" width=\"400\" class=\"size-full wp-image-52025\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Authentic Bagel owners - Jason and Mark Scott\u003c/figcaption>\u003c/figure>\n\u003cp>With bare, scuffed walls, a chest-high stack of flour bags in the window and a clutter of mixers and ovens in the back, it's easy to see that the room is mostly the brothers' production kitchen, hastily made over into a retail space three days a week. As a two-man operation with a heap of wholesale accounts, ABC bakes all its bagels in one early-morning shift. By 4am, bagels are coming out of the oven, ready to be delivered to 15 or 20 cafes and businesses around the East Bay. Three days a week, the rest go onto the trays at the retail shop. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/authentic-bagels-owner1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/authentic-bagels-owner1000.jpg\" alt=\"Jason Scott co-owner of Authentic Bagel\" title=\"Jason Scott co-owner of Authentic Bagel\" width=\"277\" class=\"alignnone size-full wp-image-52037\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/mark-scott-authentic-bagels1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/mark-scott-authentic-bagels1000.jpg\" alt=\"Mark Scott co-owner of Authentic Bagel\" title=\"Mark Scott co-owner of Authentic Bagel\" width=\"277\" class=\"alignnone size-full wp-image-52106\">\u003c/a>\u003c/p>\n\u003cp>So, no hot bagels here. But the bagels are made to be a little more durable, using a slow-risen sourdough base that's held for 24 hours to develop flavor and texture, then boiled and baked. Bigger and a little chewier than Beauty's, they have a craggy, handmade look to them, no small feat when the bakery's turning out anywhere from 300 to 1000 bagels a day. \"We wanted to marry a New York bagel with a San Francisco sourdough,\" says Mark, who, like his brother, has a culinary degree from \u003ca href=\"http://www.jwu.edu\">Johnson and Wales.\u003c/a> \u003c/p>\n\u003cfigure id=\"attachment_52027\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Authentic1000b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Authentic1000b.jpg\" alt=\"Authentic Bagels\" title=\"Authentic Bagels\" width=\"560\" class=\"size-full wp-image-52027\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Authentic Bagels\u003c/figcaption>\u003c/figure>\n\u003cp>From Italian restaurants in Providence, they moved to managing and cooking in restaurants in Berkeley and Portland, then to Monaghan's on the Hill in the Oakland Hills. For a Mother's Day brunch menu one year, they decided to offer housemade bagel sandwiches, which were a hit. For the Sunday-afternoon football crowd, more bagel sandwiches, until customers started asking where they got their bagels, and could they buy a dozen to take home? They starting using the Monaghan's kitchen to bake during their off hours, then, last November, they left the restaurant and started their own bagel business, first baking in a commercial kitchen in Emeryville, now in what was once a hot-dog shop in Jack London Square. Their plans? More retail hours, more cafe clients, maybe an employee or two. But mostly, just keep making the bagels.\u003c/p>\n\u003cp>\u003ca href=\"http://www.beautysbagelshop.com\">Beauty's Bagel Shop\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/Zb4kt\">Map\u003c/a>\u003cbr>\n3838 Telegraph Ave.\u003cbr>\nOakland, CA 94609\u003cbr>\n\u003cstrong>Phone: \u003c/strong> (510) 788-6098\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/beautysbagelshop\">Beauty's Bagel Shop\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/beautysbagel\">@beautysbagel\u003c/a>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.abagelcompany.com\">Authentic Bagel Company\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/2p7wI\">Map\u003c/a>\u003cbr>\n463 2nd St\u003cbr>\nOakland, CA 94607\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (510) 459-1201\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/abagelco\">Authentic Bagel Company\u003c/a>\u003cbr>\n\u003cstrong>Twitter: \u003c/strong>\u003ca href=\"https://twitter.com/BagelCo\"> @bagelco\u003c/a>\u003c/p>\n\n",
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"excerpt": "Humble and homey, bagels are having their moment in Oakland. Beauty's Bagel Shop and Authentic Bagel Company offer two new spots for Oaklanders to get their schmear on. ",
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"headline": "East Bay Bagel Smackdown: Beauty's vs. Authentic Bagel Co.",
"datePublished": "2012-11-26T08:00:12-08:00",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Authentic1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Authentic1000.jpg\" alt=\"Authentic Bagels\" title=\"Authentic Bagels\" width=\"277\" class=\"alignnone size-full wp-image-52022\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/beautys-bagels-group1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/beautys-bagels-group1000.jpg\" alt=\"Beauty's Bagels\" title=\"Beauty's Bagels\" width=\"277\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>All Photos:\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">\u003cstrong>Wendy Goodfriend\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>Food trends go in waves, even right in your neighborhood. Upscale frozen desserts, creative doughnuts, thin-crust pizza, retro cocktails with three kinds of artisanal bitters in them: they aren't there, and then, suddenly, five places selling them spring up within a handful of blocks. \u003ca href=\"https://www.facebook.com/donutsavant\">Donut Savant\u003c/a> begets \u003ca href=\"http://www.facebook.com/DoughnutDolly\">Doughnut Dolly\u003c/a>, \u003ca href=\"http://www.facebook.com/icicream\">Ici's\u003c/a> banana-curry ice cream is followed by \u003ca href=\"http://www.facebook.com/screamsorbet\">Scream's\u003c/a> coconut-Thai basil sorbet. \u003c/p>\n\u003cfigure id=\"attachment_52042\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/beautys1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/beautys1000.jpg\" alt=\"Beauty's Bagels interior\" title=\"Beauty's Bagels interior\" width=\"560\" class=\"size-full wp-image-52042\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beauty's Bagels interior\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/beautys-bagels-sign1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/beautys-bagels-sign1000.jpg\" alt=\"Beauty's Bagels exterior with sign\" title=\"Beauty's Bagels exterior with sign\" width=\"277\" class=\"alignnone size-full wp-image-52058\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/tomatoes-over-beautys1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/tomatoes-over-beautys1000.jpg\" alt=\"Beauty's Bagels front counter\" title=\"Beauty's Bagels front counter\" width=\"277\" class=\"alignnone size-full wp-image-52066\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/baking-bagels-beautys1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/baking-bagels-beautys1000.jpg\" alt=\"Blake Joffe making bagels at Beauty's Bagels\" title=\"Blake Joffe making bagels at Beauty's Bagels\" width=\"277\" class=\"alignnone size-full wp-image-52056\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/beautys-bagel-toss1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/beautys-bagel-toss1000.jpg\" alt=\"Blake Joffe about to toss bagels at Beauty's Bagels\" title=\"Blake Joffe about to toss bagels at Beauty's Bagels\" width=\"277\" class=\"alignnone size-full wp-image-52059\">\u003c/a>\u003c/p>\n\u003cp>Right now bagels, humble and homey as they are, are having their moment. After months of weekend-only deliveries to \u003ca href=\"http://www.wisesonsdeli.com\">Wise Sons Deli\u003c/a>, and much anticipation in the press, \u003ca href=\"http://www.facebook.com/beautysbagelshop\">Beauty's Bagel Shop\u003c/a> opened on the southern stretch of Telegraph at 38th, not far from Homeroom, mecca of mac-and-cheese. This isn't the vegan-cheese, $20-pizza, $12-quesadillas part of Telegraph; it's the part where beauty-supply shops alternate with nail salons and Chinese take-out joints, and billboards overhead tout credit repair and help getting your GED. But the Mission-East Temescal contingent have found their way inside, with all the tattoos and t-shirt irony that implies. (On one counter worker: a t-shirt emblazoned \"Heaven knows I'm miserable now.\" Yes, I get the Smiths' reference, and anyone who's worked a counter can sympathize, but is that really the best choice of attire for service with a smile?)\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/24/2012/11/beautys-blake-joffe700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/beautys-blake-joffe700.jpg\" alt=\"Blake Joffe bagelmaker and co-owner of Beauty's Bagels\" title=\"Blake Joffe bagelmaker and co-owner of Beauty's Bagels\" width=\"277\" class=\"alignnone size-full wp-image-52060\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/bagels-oven700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/bagels-oven700.jpg\" alt=\"Blake Joffe slides bagels into the wood-fire oven\" title=\"Blake Joffe slides bagels into the wood-fire oven\" width=\"277\" class=\"alignnone size-full wp-image-52095\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/rolling-bagels-beautys700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/rolling-bagels-beautys700.jpg\" alt=\"Rolling and weighing out bagels at Beauty's Bagels\" title=\"Rolling and weighing out bagels at Beauty's Bagels\" width=\"277\" class=\"alignnone size-full wp-image-52064\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/beauty-bagels700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/beauty-bagels700.jpg\" alt=\"Beauty's Bagels\" title=\"Beauty's Bagels\" width=\"277\" class=\"size-full wp-image-52041\">\u003c/a>\u003c/p>\n\u003cp>Bagels come out in waves, baked in a wood-fired oven and expertly, showily flipped by Beauty owner-baker Blake Joffe into a long, seed-scattered chute before filling the bins behind the cash register, still oven-hot. (The flip is really just for show, the bagel-baker's version of the Pike Place Market salmon toss.\"Kids love it,\" he deadpans.) Any bagel is delicious fresh out of the oven, and these don't disappoint. They're nicely sized, not puffed-up behemoths. The crust is a slim, shiny coating instead of a sink-your-teeth-in-and-pull that I remember as a highlight of the bagels of my New York/New York childhood, but the crumb has just the right balance of density and loft. And the whole-wheat bagels, both sesame and \"everything\" (fennel, caraway, poppy, and sesame seeds, plus salt, pepper, and onion), manage to taste both healthy and bagel-y, with a full whole-grain taste that nonetheless still pushes the right bagel button, even if the green, licorice-y flavor of fennel isn't exactly part of the typical salty-savory everything-bagel experience. \u003c/p>\n\u003cfigure id=\"attachment_52063\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/beautys-owners1000a1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/beautys-owners1000a1.jpg\" alt=\"Owners of Beauty's Bagels - Blake Joffe and Amy Remsen\" title=\"Owners of Beauty's Bagels - Blake Joffe and Amy Remsen\" width=\"560\" class=\"size-full wp-image-52063\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Owners of Beauty's Bagels - Blake Joffe and Amy Remsen\u003c/figcaption>\u003c/figure>\n\u003cp>\"It's a hybrid bagel,\" says Joffe.\"Not exactly Montreal, not exactly New York.\" Having moved to Oakland from Philadelphia, Joffe and his co-owner and partner Amy Remsen also plan to offer some tastes of Pennsylvania on their menu, like scrapple and sticky buns. \u003c/p>\n\u003cp>Now that local tomatoes are out of season, they're off the menu, which is a sad loss for the otherwise tasty lox sandwich, thick slices of Scottish-salmon lox from \u003ca href=\"http://water2table.com/\">Water 2 Table\u003c/a>, swathed over pleasantly tangy Sierra Nevada cream cheese (no relation to the beer), with red onions and plenty of capers. The two tiny half-moon pickle slices alongside seem stingy until I ask Remsen and Joffe, who admit that many customers leave them on the plate. Since the pickles are made in house, it pains Joffe and Remsen to see so many get tossed, especially since, to my pickle palate, they're delicious. \u003c/p>\n\u003cfigure id=\"attachment_52053\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/bagel-lox1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/bagel-lox1000a.jpg\" alt=\"Sesame bagel with Scottish-salmon lox, cream cheese, onions, capers and housemade pickles\" title=\"Sesame bagel with Scottish-salmon lox, cream cheese, onions, capers and housemade pickles\" width=\"560\" height=\"815\" class=\"size-full wp-image-52053\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sesame bagel with Scottish-salmon lox, cream cheese, onions, capers and housemade pickles\u003c/figcaption>\u003c/figure>\n\u003cp>Joffe, a former line cook from Delfina, has the weary eyes of a man whose kitchen workday starts at 4am and doesn't end until some 12 hours later. While Joffe and Remsen aren't paying themselves yet, the business is breaking even now, and supporting 10 employees. \"That's one of the things I'm most proud of,\" says Remsen, of the jobs her business has created in the neighborhood. \u003c/p>\n\u003cp>When they first started baking, they got sage advice from Wise Sons' Evan Bloom, himself a self-taught baker of rye and challah. It's bread, and it will break your heart, he told them: different every day, subject to deep, unpredictable whims, subtle shifts in temperature, moisture, even weather changing a perfect batch into a temper tantrum of intractable dough. \u003c/p>\n\u003cp>Getting the bagels consistent, learning to work with the new, larger-scale equipment needed to keep up with the shop's demand: it's been a steep learning curve, but now, says Joffe, the bagels are almost where he wants them to be, most days. They've added bialys, not very many yet, so they sell out fast whenever they appear. There are plans for an expanded breakfast and lunch menu, not just bagels. Joffe imagines a salad of green apples, Brie, and onions charred in schmaltz, topped with roasted chicken skin. Already, a fried chicken-and-slaw sandwich, a bagel version of the popular lunchtime offering up the street at \u003ca href=\"http://www.bakesalebetty.com/\">Bakesale Betty\u003c/a>'s, is a hit, as is the matzoh-ball soup. \u003c/p>\n\u003cp>Leaving Beauty's, drop south towards the waterfront, and if it's Friday, Saturday, or Sunday, you can swing by the bare-bones retail space for \u003ca href=\"http://abagelcompany.com/\">Authentic Bagel Company\u003c/a> in Jack London Square, run by the Providence, Rhode Island-born brothers Jason and Mark Scott. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/authentic-bagel-exterior1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/authentic-bagel-exterior1000.jpg\" alt=\"Authentic Bagel exterior\" title=\"Authentic Bagel exterior\" width=\"277\" class=\"alignnone size-full wp-image-52100\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/authentic-bagel-interior1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/authentic-bagel-interior1000.jpg\" alt=\"Authentic Bagel interior\" title=\"Authentic Bagel interior\" width=\"277\" class=\"alignnone size-full wp-image-52101\">\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_52025\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/authentic-owners700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/authentic-owners700.jpg\" alt=\"Authentic Bagel owners - Jason and Mark Scott\" title=\"Authentic Bagel owners - Jason and Mark Scott\" width=\"400\" class=\"size-full wp-image-52025\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Authentic Bagel owners - Jason and Mark Scott\u003c/figcaption>\u003c/figure>\n\u003cp>With bare, scuffed walls, a chest-high stack of flour bags in the window and a clutter of mixers and ovens in the back, it's easy to see that the room is mostly the brothers' production kitchen, hastily made over into a retail space three days a week. As a two-man operation with a heap of wholesale accounts, ABC bakes all its bagels in one early-morning shift. By 4am, bagels are coming out of the oven, ready to be delivered to 15 or 20 cafes and businesses around the East Bay. Three days a week, the rest go onto the trays at the retail shop. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/authentic-bagels-owner1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/authentic-bagels-owner1000.jpg\" alt=\"Jason Scott co-owner of Authentic Bagel\" title=\"Jason Scott co-owner of Authentic Bagel\" width=\"277\" class=\"alignnone size-full wp-image-52037\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/mark-scott-authentic-bagels1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/mark-scott-authentic-bagels1000.jpg\" alt=\"Mark Scott co-owner of Authentic Bagel\" title=\"Mark Scott co-owner of Authentic Bagel\" width=\"277\" class=\"alignnone size-full wp-image-52106\">\u003c/a>\u003c/p>\n\u003cp>So, no hot bagels here. But the bagels are made to be a little more durable, using a slow-risen sourdough base that's held for 24 hours to develop flavor and texture, then boiled and baked. Bigger and a little chewier than Beauty's, they have a craggy, handmade look to them, no small feat when the bakery's turning out anywhere from 300 to 1000 bagels a day. \"We wanted to marry a New York bagel with a San Francisco sourdough,\" says Mark, who, like his brother, has a culinary degree from \u003ca href=\"http://www.jwu.edu\">Johnson and Wales.\u003c/a> \u003c/p>\n\u003cfigure id=\"attachment_52027\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Authentic1000b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Authentic1000b.jpg\" alt=\"Authentic Bagels\" title=\"Authentic Bagels\" width=\"560\" class=\"size-full wp-image-52027\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Authentic Bagels\u003c/figcaption>\u003c/figure>\n\u003cp>From Italian restaurants in Providence, they moved to managing and cooking in restaurants in Berkeley and Portland, then to Monaghan's on the Hill in the Oakland Hills. For a Mother's Day brunch menu one year, they decided to offer housemade bagel sandwiches, which were a hit. For the Sunday-afternoon football crowd, more bagel sandwiches, until customers started asking where they got their bagels, and could they buy a dozen to take home? They starting using the Monaghan's kitchen to bake during their off hours, then, last November, they left the restaurant and started their own bagel business, first baking in a commercial kitchen in Emeryville, now in what was once a hot-dog shop in Jack London Square. Their plans? More retail hours, more cafe clients, maybe an employee or two. But mostly, just keep making the bagels.\u003c/p>\n\u003cp>\u003ca href=\"http://www.beautysbagelshop.com\">Beauty's Bagel Shop\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/Zb4kt\">Map\u003c/a>\u003cbr>\n3838 Telegraph Ave.\u003cbr>\nOakland, CA 94609\u003cbr>\n\u003cstrong>Phone: \u003c/strong> (510) 788-6098\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/beautysbagelshop\">Beauty's Bagel Shop\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/beautysbagel\">@beautysbagel\u003c/a>\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://www.abagelcompany.com\">Authentic Bagel Company\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/2p7wI\">Map\u003c/a>\u003cbr>\n463 2nd St\u003cbr>\nOakland, CA 94607\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (510) 459-1201\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/abagelco\">Authentic Bagel Company\u003c/a>\u003cbr>\n\u003cstrong>Twitter: \u003c/strong>\u003ca href=\"https://twitter.com/BagelCo\"> @bagelco\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Nido Expands Its Nest in Oakland",
"title": "Nido Expands Its Nest in Oakland",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/nido01.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/nido01.jpg\" alt=\"nido exterior\" title=\"nido exterior\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-50927\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.nidooakland.com/#!home/mainPage\">Nido\u003c/a>, a relatively new arrival to Oakland's culinary scene, launched their dinner service this past week. \u003ca href=\"http://www.kickstarter.com/projects/438776021/nido-a-synergy-of-food-drink-and-community-in-oakl?ref=live\" target=\"_blank\">Kickstarted\u003c/a> into existence earlier this year, Nido (which means 'nest') serves up \"farm-to-table\" Mexican fare from the husband-and-wife team Silvia and Cory McCollow. Silvia, a former sous chef at Cosecha, melds elements from her Mexican culinary roots with a Bay Area focus on sustainability. The restaurant's decor uses reclaimed materials and reflects the industrial nature of the neighborhood -- sections of shipping containers adorn the walls -- and its ingredients are sourced from local purveyors. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/nido02.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/nido02.jpg\" alt=\"nido interior\" title=\"nido02\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-50928\">\u003c/a>\u003c/p>\n\u003cp>Nido is a little off the beaten path in Jack London Square, and it was a little quiet on the Saturday night that my husband and our friend Aaron stopped in for dinner. We were seated right away by our attentive server at one of the rustic wooden tables in the back of the dining room. Scanning their drink menu, the Flamingo Rosado cocktail ($8) sounded most appealing. As they don't have their full liquor license yet, the drink was made with \u003ca href=\"http://en.wikipedia.org/wiki/Manzanilla_(wine)\" target=\"_blank\">manzanilla\u003c/a>, grapefruit, bitters, agave, ginger beer and mint. It was light and refreshing and served casually in a glass jar. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/nido03.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/nido03.jpg\" alt=\"cocktail\" title=\"cocktail\" width=\"350\" class=\"alignnone size-full wp-image-50929\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>We started off our meal with the standard platter of chips, guacamole and pico de gallo. The homemade chips were delicious, but the side dishes were a bit scant for the $6 price tag and disappeared quickly between the three of us.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/nido04.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/nido04.jpg\" alt=\"chips and salsa\" title=\"chips and salsa\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-50930\">\u003c/a>\u003c/p>\n\u003cp>The Quesadillitas Coloraditas, prepared with chile California tortillas, Oaxacan and Cotija cheeses, red onion and cilantro, were up next ($7). They were too deep fried for my taste and seemed saturated with oil, while the accompanying salsa was somewhat on the bland side. The Ensalada Nido, a simple green salad dressed with coconut-habanero vinaigrette, cucumber, apple, avocado and \u003ca href=\"http://en.wikipedia.org/wiki/Pepita\" target=\"_blank\">pepitas\u003c/a>, was a rather ordinary starter ($8). \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/nido06.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/nido06.jpg\" alt=\"quesadillitas\" title=\"quesadillitas\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-50932\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/nido05.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/nido05.jpg\" alt=\"salad\" title=\"salad\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-50931\">\u003c/a>\u003c/p>\n\u003cp>While the appetizers were a bit lackluster, Nido's entrees are where they shine. The Pollo Sobado, a generous half-portion of juicy roasted chicken served with escabeche \u003ca href=\"http://en.wikipedia.org/wiki/Opuntia_matudae\" target=\"_blank\">xoconostle\u003c/a>-tomatillo salsa, was excellent ($14). The only disappointment was that my friend discovered only one tortilla, instead of the customary three or four, tucked away in the foil packet. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/nido07.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/nido07.jpg\" alt=\"roasted chicken\" title=\"roasted chicken\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-50933\">\u003c/a>\u003c/p>\n\u003cp>The roasted pork chop, or Chuleta de Puerco, was a succulent cut surrounded by a pool of spicy chile-almond sauce. A slice of roasted squash and scallion garnished the platter, with a sweet corn tamale on the side ($16).\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/nido08.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/nido08.jpg\" alt=\"grilled pork chop\" title=\"grilled pork chop\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-50934\">\u003c/a>\u003c/p>\n\u003cp>The braised chicken tamales with raisins, chiles and assorted vegetables were a savory delight and paired well with the pomegranate seed green salad ($12). \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/nido09.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/nido09.jpg\" alt=\"chicken tamales\" title=\"chicken tamales\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-50935\">\u003c/a>\u003c/p>\n\u003cp>After dinner, we still had room for some pie from \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/11/10/a-slice-of-life-two-women-pie-and-the-search-for-home/\" target=\"_blank\">Jaynelle St. Jean's\u003c/a> \u003ca href=\"http://www.pietisserie.com/\" target=\"_blank\">Pietisserie\u003c/a>, the neighboring establishment that shares the space. Unable to choose among the evening's specials, we ordered one of each: Okinawan sweet potato, chocolate cream with a pretzel crust and kabocha squash with a chocolate crust ($6/slice). The chocolate cream pie was my personal favorite, as the salty and sweet flavors were a perfect duo. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/nido10.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/nido10.jpg\" alt=\"pietisserie pies\" title=\"pietisserie pies\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-50936\">\u003c/a>\u003c/p>\n\u003cp>Despite feeling somewhat underwhelmed by their starters, the excellent service, coupled with a relaxed atmosphere and homey cooking, makes Nido another welcome addition to the neighborhood. I'll make a point to try their brunch in the future and look forward to seeing how their menu evolves over the coming year.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.nidooakland.com/#!home/mainPage\">Nido\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"https://maps.google.com/maps?q=444+Oak+St,+oakland,+ca&hl=en&sll=37.774507,-122.426708&sspn=0.01077,0.021651&gl=us&hnear=444+Oak+St,+Oakland,+California+94607&t=m&z=16\" target=\"_blank\">Map\u003c/a>\u003cbr>\n444 Oak St. (btwn 4th & 5th Streets)\u003cbr>\nOakland, CA 94607\u003cbr>\n\u003cstrong>Phone:\u003c/strong> 510.444.6436\u003cbr>\n\u003cstrong>Hours:\u003c/strong> CLOSED Mondays\u003cbr>\nLunch: Tuesday-Friday 11am-3pm\u003cbr>\nHappy Hour: Tuesday-Friday 3pm-6pm\u003cbr>\nDinner: Tuesday-Thursday 5:30pm-9:30pm, Friday & Saturday 5:30pm-10:30pm\u003cbr>\nBrunch: Saturday & Sunday 9am-2pm\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/Nido510\">Nido\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/nido510\">@nido510\u003c/a>\u003c/p>\n\n",
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"excerpt": "Nido, a relatively new arrival to Oakland's culinary scene, launched their dinner service this past week.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/nido01.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/nido01.jpg\" alt=\"nido exterior\" title=\"nido exterior\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-50927\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.nidooakland.com/#!home/mainPage\">Nido\u003c/a>, a relatively new arrival to Oakland's culinary scene, launched their dinner service this past week. \u003ca href=\"http://www.kickstarter.com/projects/438776021/nido-a-synergy-of-food-drink-and-community-in-oakl?ref=live\" target=\"_blank\">Kickstarted\u003c/a> into existence earlier this year, Nido (which means 'nest') serves up \"farm-to-table\" Mexican fare from the husband-and-wife team Silvia and Cory McCollow. Silvia, a former sous chef at Cosecha, melds elements from her Mexican culinary roots with a Bay Area focus on sustainability. The restaurant's decor uses reclaimed materials and reflects the industrial nature of the neighborhood -- sections of shipping containers adorn the walls -- and its ingredients are sourced from local purveyors. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/nido02.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/nido02.jpg\" alt=\"nido interior\" title=\"nido02\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-50928\">\u003c/a>\u003c/p>\n\u003cp>Nido is a little off the beaten path in Jack London Square, and it was a little quiet on the Saturday night that my husband and our friend Aaron stopped in for dinner. We were seated right away by our attentive server at one of the rustic wooden tables in the back of the dining room. Scanning their drink menu, the Flamingo Rosado cocktail ($8) sounded most appealing. As they don't have their full liquor license yet, the drink was made with \u003ca href=\"http://en.wikipedia.org/wiki/Manzanilla_(wine)\" target=\"_blank\">manzanilla\u003c/a>, grapefruit, bitters, agave, ginger beer and mint. It was light and refreshing and served casually in a glass jar. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/nido03.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/nido03.jpg\" alt=\"cocktail\" title=\"cocktail\" width=\"350\" class=\"alignnone size-full wp-image-50929\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>We started off our meal with the standard platter of chips, guacamole and pico de gallo. The homemade chips were delicious, but the side dishes were a bit scant for the $6 price tag and disappeared quickly between the three of us.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/nido04.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/nido04.jpg\" alt=\"chips and salsa\" title=\"chips and salsa\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-50930\">\u003c/a>\u003c/p>\n\u003cp>The Quesadillitas Coloraditas, prepared with chile California tortillas, Oaxacan and Cotija cheeses, red onion and cilantro, were up next ($7). They were too deep fried for my taste and seemed saturated with oil, while the accompanying salsa was somewhat on the bland side. The Ensalada Nido, a simple green salad dressed with coconut-habanero vinaigrette, cucumber, apple, avocado and \u003ca href=\"http://en.wikipedia.org/wiki/Pepita\" target=\"_blank\">pepitas\u003c/a>, was a rather ordinary starter ($8). \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/nido06.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/nido06.jpg\" alt=\"quesadillitas\" title=\"quesadillitas\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-50932\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/nido05.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/nido05.jpg\" alt=\"salad\" title=\"salad\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-50931\">\u003c/a>\u003c/p>\n\u003cp>While the appetizers were a bit lackluster, Nido's entrees are where they shine. The Pollo Sobado, a generous half-portion of juicy roasted chicken served with escabeche \u003ca href=\"http://en.wikipedia.org/wiki/Opuntia_matudae\" target=\"_blank\">xoconostle\u003c/a>-tomatillo salsa, was excellent ($14). The only disappointment was that my friend discovered only one tortilla, instead of the customary three or four, tucked away in the foil packet. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/nido07.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/nido07.jpg\" alt=\"roasted chicken\" title=\"roasted chicken\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-50933\">\u003c/a>\u003c/p>\n\u003cp>The roasted pork chop, or Chuleta de Puerco, was a succulent cut surrounded by a pool of spicy chile-almond sauce. A slice of roasted squash and scallion garnished the platter, with a sweet corn tamale on the side ($16).\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/nido08.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/nido08.jpg\" alt=\"grilled pork chop\" title=\"grilled pork chop\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-50934\">\u003c/a>\u003c/p>\n\u003cp>The braised chicken tamales with raisins, chiles and assorted vegetables were a savory delight and paired well with the pomegranate seed green salad ($12). \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/nido09.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/nido09.jpg\" alt=\"chicken tamales\" title=\"chicken tamales\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-50935\">\u003c/a>\u003c/p>\n\u003cp>After dinner, we still had room for some pie from \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/11/10/a-slice-of-life-two-women-pie-and-the-search-for-home/\" target=\"_blank\">Jaynelle St. Jean's\u003c/a> \u003ca href=\"http://www.pietisserie.com/\" target=\"_blank\">Pietisserie\u003c/a>, the neighboring establishment that shares the space. Unable to choose among the evening's specials, we ordered one of each: Okinawan sweet potato, chocolate cream with a pretzel crust and kabocha squash with a chocolate crust ($6/slice). The chocolate cream pie was my personal favorite, as the salty and sweet flavors were a perfect duo. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/nido10.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/nido10.jpg\" alt=\"pietisserie pies\" title=\"pietisserie pies\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-50936\">\u003c/a>\u003c/p>\n\u003cp>Despite feeling somewhat underwhelmed by their starters, the excellent service, coupled with a relaxed atmosphere and homey cooking, makes Nido another welcome addition to the neighborhood. I'll make a point to try their brunch in the future and look forward to seeing how their menu evolves over the coming year.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.nidooakland.com/#!home/mainPage\">Nido\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"https://maps.google.com/maps?q=444+Oak+St,+oakland,+ca&hl=en&sll=37.774507,-122.426708&sspn=0.01077,0.021651&gl=us&hnear=444+Oak+St,+Oakland,+California+94607&t=m&z=16\" target=\"_blank\">Map\u003c/a>\u003cbr>\n444 Oak St. (btwn 4th & 5th Streets)\u003cbr>\nOakland, CA 94607\u003cbr>\n\u003cstrong>Phone:\u003c/strong> 510.444.6436\u003cbr>\n\u003cstrong>Hours:\u003c/strong> CLOSED Mondays\u003cbr>\nLunch: Tuesday-Friday 11am-3pm\u003cbr>\nHappy Hour: Tuesday-Friday 3pm-6pm\u003cbr>\nDinner: Tuesday-Thursday 5:30pm-9:30pm, Friday & Saturday 5:30pm-10:30pm\u003cbr>\nBrunch: Saturday & Sunday 9am-2pm\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/Nido510\">Nido\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/nido510\">@nido510\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Check, Please! Bay Area reviews: Roti Indian Bistro, Chop Bar, Park Tavern",
"title": "Check, Please! Bay Area reviews: Roti Indian Bistro, Chop Bar, Park Tavern",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/CP712-group560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/CP712-group560.jpg\" alt=\"Guests and host Leslie Sbrocco taping episode 712 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" title=\"Guests and host Leslie Sbrocco taping episode 712 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-50606\">\u003c/a>\u003cbr>\n\u003cem>Guests Andrea Kissack, KQED Science Editor; Raj Mathai, News Anchor; Thuy Vu, Journalist / Program Host and host Leslie Sbrocco taping episode 712 of Check, Please! Bay Area at KQED.\u003c/em>\u003cbr>\n\u003cstrong>Photos: Wendy Goodfriend\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area\u003c/a> Season 7 episode 12 (712) airs Thursday November 1 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=7860\">view the entire episode online\u003c/a>. The website also provides restaurant information not specified on the show, written reviews from the guests and restaurant recipes. If you have opinions on the restaurants featured please feel free to share your thoughts. This season, Leslie Sbrocco will continue to share wine tips with each episode.\u003c/p>\n\u003cp>The twelfth and final episode of Season 7 features these restaurants: \u003ca href=\"http://blogs.kqed.org/checkplease/?p=7868\">Roti Indian Bistro\u003c/a> (Burlingame), \u003ca href=\"http://blogs.kqed.org/checkplease/?p=7877\">Chop Bar\u003c/a> (Oakland) and \u003ca href=\"http://blogs.kqed.org/checkplease/?p=7890\">Park Tavern\u003c/a> (San Francisco).\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/CP712-group560b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/CP712-group560b.jpg\" alt=\"Guests and host Leslie Sbrocco in greenroom after taping episode 712 of Check, Please! Bay Area at KQED.\" title=\"Guests and host Leslie Sbrocco in greenroom after taping episode 712 of Check, Please! Bay Area at KQED.\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-50608\">\u003c/a>\u003cbr>\n\u003cem>Guests and host Leslie Sbrocco in green room after taping episode 712 of Check, Please! Bay Area at KQED.\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Watch Leslie Sbrocco share her Wine Tips about Pinot Envy:\u003c/strong>\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/nJIOfMyDk90\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003c/p>\n\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\n",
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"excerpt": "Restaurants reviewed for final episode of Season 7: Roti Indian Bistro (Burlingame), Chop Bar (Oakland), Park Tavern (San Francisco). This special episode included guests: Andrea Kissack, Senior Science Editor at KQED; Raj Mathai, News Anchor; and Thuy Vu, Journalist / Program Host. Host Leslie Sbrocco shares her wine tips about Pinot Envy.",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/cp709group-greenroom1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/cp709group-greenroom1000.jpg\" alt=\"Guests and host Leslie Sbrocco in green room after taping episode 709 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" title=\"Guests and host Leslie Sbrocco in green room after taping episode 709 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-49642\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Guests and host Leslie Sbrocco in green room after taping episode 709 of Check, Please! Bay Area at KQED.\u003c/strong>\u003cbr>\nPhoto: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area\u003c/a> Season 7 episode 9 (709) airs Thursday October 4 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=7474\">view the entire episode online\u003c/a>. The website also provides restaurant information not specified on the show, written reviews from the guests and restaurant recipes. If you have opinions on the restaurants featured please feel free to share your thoughts. This season, Leslie Sbrocco will continue to share wine tips with each episode.\u003c/p>\n\u003cp>The ninth episode of the season features these restaurants: \u003ca href=\"http://blogs.kqed.org/checkplease/?p=7478\">Café Borrone\u003c/a> (Menlo Park), \u003ca href=\"http://blogs.kqed.org/checkplease/?p=7487\">Wexler's\u003c/a> (San Francisco) and \u003ca href=\"http://blogs.kqed.org/checkplease/?p=7495\">Big 4 Restaurant\u003c/a> (San Francisco).\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco: \u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\">Check, Please! Wine Tips: About Cabernet Sauvignon\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/tmPUn1iBd1k\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003c/p>\n\n",
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"excerpt": "Restaurants reviewed: Café Borrone (Italian American cuisine in Menlo Park), Wexler's (American BBQ in San Francisco), Big 4 Restaurant (New American cuisine in San Francisco). Host Leslie Sbrocco shares her wine tips about Cabernet Sauvignon.",
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
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"possible": {
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"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"pri-the-world": {
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"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
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},
"radiolab": {
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"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
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"reveal": {
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"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
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"officialWebsiteLink": "https://www.revealnews.org/episodes/",
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},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
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