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"bio": "Elaine spent 12 years as a producer, writer, and correspondent for television and radio both in the Bay Area (KPIX/CBS 5, KSAN FM, KTCT AM) and in Asia (Metro Radio, MTV Asia). She has been nominated for three Emmy Award nominations for her work on the program “Evening Magazine.” She then moved on to Silicon Valley where she managed social media, public relations, and event planning for various tech companies such as Intuit, BlogHer, Rocket Fuel, and Vocera.\r\n\r\n \r\n\r\nIn 2007, Elaine started her own blog (then called “VirgoBlue”) highlighting some of her favorite restaurants around the Bay Area. These days, her blog “\u003ca href=\"http://www.virgoinwonderland.wordpress.com\">Virgo in Wonderland\u003c/a>” still reflects her love of food, as well as travel, fascinating people she’s met, and her family’s Disneyland adventures. Her food dislikes include okra, lamb, sweet potatoes, and yellow cheese on pizza. Follow her on Instagram @virgoinwonderland",
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"disqusTitle": "Brunch at M. Wells (Long Island City, NY)",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/2011_05_m_wells-8.jpg\">\u003cimg class=\"alignnone size-full wp-image-29387\" title=\"M. Wells, Long Island City\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/2011_05_m_wells-8.jpg\" alt=\"M. Wells, Long Island City\" width=\"500\" height=\"333\">\u003c/a>\u003cbr>\n\u003cem>M. Wells, Long Island City\u003c/em>\u003c/p>\n\u003cp>I'm guilty of \u003cem>\u003cstrong>outer-borough-itis\u003c/strong>: fear or reluctance of traveling out of Manhattan\u003c/em> (also see \"\u003cstrong>\u003cem>laziness\u003c/em>\u003c/strong>\").\u003c/p>\n\u003cp>Over the 4 years I lived in New York, I could probably count on one hand the number of times I traveled out of borough to hang out. But what about all the amazing food in Brooklyn! The killer Chinese in Flushing?! Indian in Jackson Heights??! I know…I'm ashamed I didn't take full advantage of how close I was to so many ethnic enclaves, rich with culture and good eats. On my last visit to NYC, I decided to make up for my younger self's shortcomings and said yes to waking up early (\u003cem>gasp, the horror\u003c/em>) and trekking out to Long Island City (that is in \u003cem>Queens\u003c/em>, people) for brunch at \u003ca href=\"http://mwellsdiner.com/\">M. Wells\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/2011_05_m_wells-26.jpg\">\u003cimg class=\"alignnone size-full wp-image-29389\" title=\"M. Wells\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/2011_05_m_wells-26.jpg\" alt=\"M. Wells\" width=\"500\" height=\"333\">\u003c/a>\u003cbr>\n\u003cem>All's well at M. Wells\u003c/em>\u003c/p>\n\u003cp>If the 7 train is running normally, it's actually a pretty straightforward shot from the city -- the Hunters Point stop lets you out right at the corner where the diner is. However, if you're dealing with an abnormal weekend service schedule, and not paying attention because you're too busy yammering away with an old friend…it may take you a bit longer to get to your destination. A few detours and a shuttle bus ride later, we arrived at \u003cstrong>M. Wells\u003c/strong>, a gleaming \"gastrodiner\" that is swiftly curing Manhattanites of \u003cem>outer-borough-itis\u003c/em> with its quirky charm and food so good not even threat of a burning building could tear \u003cem>New York Times\u003c/em> restaurant critic \u003ca href=\"http://www.nytimes.com/2011/04/06/dining/reviews/06rest.html\">Sam Sifton\u003c/a> away from his plate of \u003cstrong>Escargot & Bone Marrow\u003c/strong>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/2011_05_m_wells-1.jpg\">\u003cimg class=\"alignnone size-full wp-image-29386\" title=\"M. Wells\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/2011_05_m_wells-1.jpg\" alt=\"M. Wells\" width=\"333\" height=\"500\">\u003c/a>\u003cbr>\n\u003cem>The \"M\" in M. Wells stands for magasin, which means \"store\" in French. Wells is the middle name of co-owner Sarah Obraitis.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Hugue Dufour\u003c/strong> is the man behind creative gourmet comfort dishes like \u003cstrong>Seafood Cobbler\u003c/strong> with bechamel, gruyere, and biscuits, \u003cstrong>Pickled Pork Tongue\u003c/strong>, and \u003cstrong>soup \u003cem>du jour\u003c/em>\u003c/strong> served with \u003cstrong>\u003cem>foie gras\u003c/em>\u003c/strong>. Prior to opening \u003cstrong>M. Wells\u003c/strong> with his wife, \u003cstrong>Sarah Obraitis\u003c/strong>, Dufour cooked at \u003ca href=\"http://www.restaurantaupieddecochon.ca/\">Au Pied de Cochon\u003c/a> in Montreal. His food reflects an influence of Québécois cuisine…and a love of flavorful animal fat.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/mwells-collage-1.jpg\">\u003cimg class=\"alignnone size-full wp-image-29394\" title=\"M. Wells Diner\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/mwells-collage-1.jpg\" alt=\"M. Wells Diner\" width=\"500\" height=\"776\">\u003c/a>\u003cbr>\n\u003cem>M. Wells Diner\u003c/em>\u003c/p>\n\u003cp>The vibe of the place is foodie-hipster meets the \u003ca href=\"http://90210.wikia.com/wiki/The_Peach_Pit\">Peach Pit\u003c/a>. The food is homey and full of soul.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/2011_05_m_wells-23.jpg\">\u003cimg class=\"alignnone size-full wp-image-29388\" title=\"Biscuit and Rhubarb Jam\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/2011_05_m_wells-23.jpg\" alt=\"Biscuit and Rhubarb Jam\" width=\"333\" height=\"500\">\u003c/a>\u003cbr>\n\u003cem>Biscuit and Rhubarb Jam\u003c/em>\u003c/p>\n\u003cp>We started with a side of homemade \u003cstrong>Biscuits\u003c/strong> slathered with sweet-tart \u003cstrong>Rhubarb Jam\u003c/strong>. The buttery biscuits tasted like someone's Southern grandma made them that morning.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/mwells-1.jpg\">\u003cimg class=\"alignnone size-full wp-image-29395\" title=\"Egg-Sausage Sandwich\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/mwells-1.jpg\" alt=\"Egg-Sausage Sandwich\" width=\"500\" height=\"355\">\u003c/a>\u003cbr>\n\u003cem>Egg-Sausage Sandwich\u003c/em>\u003c/p>\n\u003cp>We had a hard time deciding what to get -- everything sounded so good. Our server sold us on the \u003cstrong>Egg-Sausage Sandwich\u003c/strong>, topped with cheddar, tomato, and house-pickled jalapeno, all squished inside a fatty English muffin. The sausage had some nice seasoning it, but the English muffin was a bit dense. Next time, I'd try one of the more out-there items on the menu.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/2011_05_m_wells-35.jpg\">\u003cimg class=\"alignnone size-full wp-image-29390\" title=\"Gravlax Pie\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/2011_05_m_wells-35.jpg\" alt=\"Gravlax Pie\" width=\"333\" height=\"500\">\u003c/a>\u003cbr>\n\u003cem>Gravlax Pie\u003c/em>\u003c/p>\n\u003cp>The \u003cstrong>Gravlax Pie\u003c/strong> on the other hand…total WIN. A flaky, butter-rich pot pie filled with cubes of roasted potatoes, draped with a thick blanket of gravlax and smothered in \u003cem>crème fraiche\u003c/em>. Spoonfuls of salmon roe sat glittering on top, spilling over into gorgeous pools of salmon-ness around the plate. An artful drizzle of pale green parsley oil, bits of dill, and pretty purple chive blossoms decorated the dish.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/2011_05_m_wells-37.jpg\">\u003cimg class=\"alignnone size-full wp-image-29391\" title=\"Banana Cream Pie\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/2011_05_m_wells-37.jpg\" alt=\"Banana Cream Pie\" width=\"333\" height=\"500\">\u003c/a>\u003cbr>\n\u003cem>Banana Cream Pie\u003c/em>\u003c/p>\n\u003cp>Mercifully devoid of any hint of Jell-O Pudding, the \u003cstrong>Banana Cream Pie\u003c/strong> was sweet and simple. Slices of ripe banana, freshly whipped cream, and homemade crust. While were waiting for our table, we actually watched the pie crusts being made. Based on the insanely mouthwatering scent of baking butter coming out of that oven, we had high expectations for the pie. We wished the crust was as divine as that of the pastry from the Gravlax Pie…alas, not so. It was on the tough side, and oddly, didn't have that rich butter flavor we were expecting. Sad times.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/2011_05_m_wells-55.jpg\">\u003cimg class=\"alignnone size-full wp-image-29393\" title=\"5 Pointz, Queens\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/2011_05_m_wells-55.jpg\" alt=\"5 Pointz, Queens\" width=\"500\" height=\"333\">\u003c/a>\u003cbr>\n\u003cem>5 Pointz, Queens\u003c/em>\u003c/p>\n\u003cp>After our meal, we decided to make the most of our field trip and swung by \u003ca href=\"http://5ptz.com/graff/\">5 Pointz\u003c/a>, which is just a few blocks away (down the street from \u003ca href=\"http://www.ps1.org/\">MoMA PS1\u003c/a>). If you haven't been there before, \u003cstrong>5 Pointz\u003c/strong> is absolutely worth checking out. It's a 200,000 square foot warehouse that has been turned into a legal graffiti building/outdoor art space. Street artist from around the world have painted the walls here. It's a cool scene, especially on a nice day when you can watch artists doing their thing and maybe even stage an early 80's style hip hop photo shoot of your own.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/2011_05_mwells-855.jpg\">\u003cimg class=\"alignnone size-full wp-image-29397\" title=\"5 Pointz, graffiti art\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/2011_05_mwells-855.jpg\" alt=\"5 Pointz, graffiti art\" width=\"333\" height=\"500\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/2011_05_mwells-857.jpg\">\u003cimg class=\"alignnone size-full wp-image-29398\" title=\"5 Pointz, graffiti art\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/2011_05_mwells-857.jpg\" alt=\"5 Pointz, graffiti art\" width=\"333\" height=\"500\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/2011_05_mwells-858.jpg\">\u003cimg class=\"alignnone size-full wp-image-29399\" title=\"5 Pointz, graffiti art\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/2011_05_mwells-858.jpg\" alt=\"5 Pointz, graffiti art\" width=\"500\" height=\"333\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://mwellsdiner.com/\">M. Wells\u003c/a>\u003cbr>\n21-17 49th Ave\u003cbr>\nLong Island City, NY 11101\u003cbr>\n(718) 425-6917\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://5ptz.com/graff/\">5 Pointz\u003c/a>\u003cbr>\n46-23 Crane Street\u003cbr>\nLong Island City, NY 11101\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/24/2011/06/2011_05_m_wells-8.jpg\">\u003cimg class=\"alignnone size-full wp-image-29387\" title=\"M. Wells, Long Island City\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/2011_05_m_wells-8.jpg\" alt=\"M. Wells, Long Island City\" width=\"500\" height=\"333\">\u003c/a>\u003cbr>\n\u003cem>M. Wells, Long Island City\u003c/em>\u003c/p>\n\u003cp>I'm guilty of \u003cem>\u003cstrong>outer-borough-itis\u003c/strong>: fear or reluctance of traveling out of Manhattan\u003c/em> (also see \"\u003cstrong>\u003cem>laziness\u003c/em>\u003c/strong>\").\u003c/p>\n\u003cp>Over the 4 years I lived in New York, I could probably count on one hand the number of times I traveled out of borough to hang out. But what about all the amazing food in Brooklyn! The killer Chinese in Flushing?! Indian in Jackson Heights??! I know…I'm ashamed I didn't take full advantage of how close I was to so many ethnic enclaves, rich with culture and good eats. On my last visit to NYC, I decided to make up for my younger self's shortcomings and said yes to waking up early (\u003cem>gasp, the horror\u003c/em>) and trekking out to Long Island City (that is in \u003cem>Queens\u003c/em>, people) for brunch at \u003ca href=\"http://mwellsdiner.com/\">M. Wells\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/2011_05_m_wells-26.jpg\">\u003cimg class=\"alignnone size-full wp-image-29389\" title=\"M. Wells\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/2011_05_m_wells-26.jpg\" alt=\"M. Wells\" width=\"500\" height=\"333\">\u003c/a>\u003cbr>\n\u003cem>All's well at M. Wells\u003c/em>\u003c/p>\n\u003cp>If the 7 train is running normally, it's actually a pretty straightforward shot from the city -- the Hunters Point stop lets you out right at the corner where the diner is. However, if you're dealing with an abnormal weekend service schedule, and not paying attention because you're too busy yammering away with an old friend…it may take you a bit longer to get to your destination. A few detours and a shuttle bus ride later, we arrived at \u003cstrong>M. Wells\u003c/strong>, a gleaming \"gastrodiner\" that is swiftly curing Manhattanites of \u003cem>outer-borough-itis\u003c/em> with its quirky charm and food so good not even threat of a burning building could tear \u003cem>New York Times\u003c/em> restaurant critic \u003ca href=\"http://www.nytimes.com/2011/04/06/dining/reviews/06rest.html\">Sam Sifton\u003c/a> away from his plate of \u003cstrong>Escargot & Bone Marrow\u003c/strong>.\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/24/2011/06/2011_05_m_wells-1.jpg\">\u003cimg class=\"alignnone size-full wp-image-29386\" title=\"M. Wells\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/2011_05_m_wells-1.jpg\" alt=\"M. Wells\" width=\"333\" height=\"500\">\u003c/a>\u003cbr>\n\u003cem>The \"M\" in M. Wells stands for magasin, which means \"store\" in French. Wells is the middle name of co-owner Sarah Obraitis.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Hugue Dufour\u003c/strong> is the man behind creative gourmet comfort dishes like \u003cstrong>Seafood Cobbler\u003c/strong> with bechamel, gruyere, and biscuits, \u003cstrong>Pickled Pork Tongue\u003c/strong>, and \u003cstrong>soup \u003cem>du jour\u003c/em>\u003c/strong> served with \u003cstrong>\u003cem>foie gras\u003c/em>\u003c/strong>. Prior to opening \u003cstrong>M. Wells\u003c/strong> with his wife, \u003cstrong>Sarah Obraitis\u003c/strong>, Dufour cooked at \u003ca href=\"http://www.restaurantaupieddecochon.ca/\">Au Pied de Cochon\u003c/a> in Montreal. His food reflects an influence of Québécois cuisine…and a love of flavorful animal fat.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/mwells-collage-1.jpg\">\u003cimg class=\"alignnone size-full wp-image-29394\" title=\"M. Wells Diner\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/mwells-collage-1.jpg\" alt=\"M. Wells Diner\" width=\"500\" height=\"776\">\u003c/a>\u003cbr>\n\u003cem>M. Wells Diner\u003c/em>\u003c/p>\n\u003cp>The vibe of the place is foodie-hipster meets the \u003ca href=\"http://90210.wikia.com/wiki/The_Peach_Pit\">Peach Pit\u003c/a>. The food is homey and full of soul.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/2011_05_m_wells-23.jpg\">\u003cimg class=\"alignnone size-full wp-image-29388\" title=\"Biscuit and Rhubarb Jam\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/2011_05_m_wells-23.jpg\" alt=\"Biscuit and Rhubarb Jam\" width=\"333\" height=\"500\">\u003c/a>\u003cbr>\n\u003cem>Biscuit and Rhubarb Jam\u003c/em>\u003c/p>\n\u003cp>We started with a side of homemade \u003cstrong>Biscuits\u003c/strong> slathered with sweet-tart \u003cstrong>Rhubarb Jam\u003c/strong>. The buttery biscuits tasted like someone's Southern grandma made them that morning.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/mwells-1.jpg\">\u003cimg class=\"alignnone size-full wp-image-29395\" title=\"Egg-Sausage Sandwich\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/mwells-1.jpg\" alt=\"Egg-Sausage Sandwich\" width=\"500\" height=\"355\">\u003c/a>\u003cbr>\n\u003cem>Egg-Sausage Sandwich\u003c/em>\u003c/p>\n\u003cp>We had a hard time deciding what to get -- everything sounded so good. Our server sold us on the \u003cstrong>Egg-Sausage Sandwich\u003c/strong>, topped with cheddar, tomato, and house-pickled jalapeno, all squished inside a fatty English muffin. The sausage had some nice seasoning it, but the English muffin was a bit dense. Next time, I'd try one of the more out-there items on the menu.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/2011_05_m_wells-35.jpg\">\u003cimg class=\"alignnone size-full wp-image-29390\" title=\"Gravlax Pie\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/2011_05_m_wells-35.jpg\" alt=\"Gravlax Pie\" width=\"333\" height=\"500\">\u003c/a>\u003cbr>\n\u003cem>Gravlax Pie\u003c/em>\u003c/p>\n\u003cp>The \u003cstrong>Gravlax Pie\u003c/strong> on the other hand…total WIN. A flaky, butter-rich pot pie filled with cubes of roasted potatoes, draped with a thick blanket of gravlax and smothered in \u003cem>crème fraiche\u003c/em>. Spoonfuls of salmon roe sat glittering on top, spilling over into gorgeous pools of salmon-ness around the plate. An artful drizzle of pale green parsley oil, bits of dill, and pretty purple chive blossoms decorated the dish.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/2011_05_m_wells-37.jpg\">\u003cimg class=\"alignnone size-full wp-image-29391\" title=\"Banana Cream Pie\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/2011_05_m_wells-37.jpg\" alt=\"Banana Cream Pie\" width=\"333\" height=\"500\">\u003c/a>\u003cbr>\n\u003cem>Banana Cream Pie\u003c/em>\u003c/p>\n\u003cp>Mercifully devoid of any hint of Jell-O Pudding, the \u003cstrong>Banana Cream Pie\u003c/strong> was sweet and simple. Slices of ripe banana, freshly whipped cream, and homemade crust. While were waiting for our table, we actually watched the pie crusts being made. Based on the insanely mouthwatering scent of baking butter coming out of that oven, we had high expectations for the pie. We wished the crust was as divine as that of the pastry from the Gravlax Pie…alas, not so. It was on the tough side, and oddly, didn't have that rich butter flavor we were expecting. Sad times.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/2011_05_m_wells-55.jpg\">\u003cimg class=\"alignnone size-full wp-image-29393\" title=\"5 Pointz, Queens\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/2011_05_m_wells-55.jpg\" alt=\"5 Pointz, Queens\" width=\"500\" height=\"333\">\u003c/a>\u003cbr>\n\u003cem>5 Pointz, Queens\u003c/em>\u003c/p>\n\u003cp>After our meal, we decided to make the most of our field trip and swung by \u003ca href=\"http://5ptz.com/graff/\">5 Pointz\u003c/a>, which is just a few blocks away (down the street from \u003ca href=\"http://www.ps1.org/\">MoMA PS1\u003c/a>). If you haven't been there before, \u003cstrong>5 Pointz\u003c/strong> is absolutely worth checking out. It's a 200,000 square foot warehouse that has been turned into a legal graffiti building/outdoor art space. Street artist from around the world have painted the walls here. It's a cool scene, especially on a nice day when you can watch artists doing their thing and maybe even stage an early 80's style hip hop photo shoot of your own.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/2011_05_mwells-855.jpg\">\u003cimg class=\"alignnone size-full wp-image-29397\" title=\"5 Pointz, graffiti art\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/2011_05_mwells-855.jpg\" alt=\"5 Pointz, graffiti art\" width=\"333\" height=\"500\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/2011_05_mwells-857.jpg\">\u003cimg class=\"alignnone size-full wp-image-29398\" title=\"5 Pointz, graffiti art\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/2011_05_mwells-857.jpg\" alt=\"5 Pointz, graffiti art\" width=\"333\" height=\"500\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/2011_05_mwells-858.jpg\">\u003cimg class=\"alignnone size-full wp-image-29399\" title=\"5 Pointz, graffiti art\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/2011_05_mwells-858.jpg\" alt=\"5 Pointz, graffiti art\" width=\"500\" height=\"333\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://mwellsdiner.com/\">M. Wells\u003c/a>\u003cbr>\n21-17 49th Ave\u003cbr>\nLong Island City, NY 11101\u003cbr>\n(718) 425-6917\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://5ptz.com/graff/\">5 Pointz\u003c/a>\u003cbr>\n46-23 Crane Street\u003cbr>\nLong Island City, NY 11101\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Gluten-Free Vegan Options in the Bay Area: Yes, They Are Out There",
"title": "Gluten-Free Vegan Options in the Bay Area: Yes, They Are Out There",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://www.gluten.net/gfco/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Certified-Gluten_Free-Logo300.jpg\" alt=\"Certified Gluten-Free Logo\" title=\"Certified Gluten-Free Logo\" width=\"300\" height=\"241\" class=\"alignleft size-full wp-image-29519\">\u003c/a>People are giving up gluten. It may be because of a diagnosis of \u003ca href=\"http://en.wikipedia.org/wiki/Coeliac_disease\">celiac disease\u003c/a> or finding out you have a genetic predisposition to it. It may be a wheat allergy or from simply experiencing gluten intolerance whenever you eat it. Or it may just be a lifestyle choice after reading how gluten is a \u003ca href=\"http://www.freefromgluten.com/blogs/health-and-welness/2790712-the-history-of-gluten-in-the-human-diet\">very recent addition to the human diet\u003c/a> and that the medical community is realizing that the prevalence of celiac disease seems to have \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/19362553\">increased dramatically in recent years\u003c/a>.\u003c/p>\n\u003cp>Unfortunately, testing for celiac disease and gluten intolerance is not perfect, so many individuals rely on their own instincts and bodies and embark on a complete makeover of their eating habits, realizing that they just feel better when they don't eat gluten. \u003c/p>\n\u003cp>Gluten and gluten-contaminated products are everywhere. And, often, they are in the foods we love the most. Bread, pasta, and cake are the most obvious culprits. But what about the wheat in soy sauce (used in the fermentation process), creamed soups (in the roux), or cola (via the caramel color)? Or malt vinegar, barley, rye, oats, triticale, and beer? Gluten hides in the most unexpected places.\u003c/p>\n\u003cp>Now imagine if you are gluten intolerant AND vegan. As I mentioned in \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/06/15/gluten-free-vegan-macaroni-and-cheese/\">a previous post\u003c/a>, just because a vegan has to or chooses to avoid gluten, his or her ethical stance about animal products doesn't change. So, the elimination of gluten gets added to the vegan lifestyle. Luckily, awareness about gluten intolerance is becoming more prominent, making it easier for everyone to find food that works for them. Mainstream grocery stores like Safeway are \u003ca href=\"http://www.safeway.com/IFL/Grocery/SimpleNutrition-Program-Tags\">tagging\u003c/a> their gluten-free items. More and more exclusively vegan companies, like \u003ca href=\"http://www.eatpastry.com/html/products\">Eat Pastry\u003c/a> are offering gluten-free products. Churches are even offering \u003ca href=\"http://blog.chron.com/believeitornot/2011/06/christians-with-celiacs-rejoice-more-churches-adopt-gluten-free-communion/\">gluten-free wafers\u003c/a> for communion. Allyson Kramer of \u003ca href=\"http://www.manifestvegan.com/\">Manifest Vegan\u003c/a> transformed her vegan food blog to a gluten-free vegan food blog when she was diagnosed with celiac disease in 2009. And a recently launched blog called \u003ca href=\"http://xgfx.org/\">xgfx\u003c/a> offers up animal-friendly, gluten-free recipes and resources because \"While there are plenty of great resources out there for vegans, and many for the gluten-free crowd, there seem to be very few for folks like us who dwell in both camps.\" So, it’s easier than ever to find recipes and products that are safe and restaurants that are sensitive to the topic. But it's still rare enough that a little advice doesn't hurt.\u003c/p>\n\u003cp>In the Bay Area, several restaurants offer gluten-free vegan options that are definitely worth checking out. If you have celiac disease, or are severely gluten intolerant, I recommend calling ahead to see what practices they have in place in their kitchens to avoid contamination. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.gracias-madre.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Gracias-Outdoor-Patio.jpg\" alt=\"Gracias Outdoor Patio\" title=\"Gracias Outdoor Patio\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-29409\">\u003c/a>\u003cbr>\n\u003cem>Photo Credit: Gracias Madre\u003c/em>\u003c/p>\n\u003cp>Most of \u003ca href=\"http://www.gracias-madre.com/web/\">Gracias Madre\u003c/a>'s menu is gluten-free. There are only a few items that aren’t. I recommend… everything! But The Papas al Horno, Quesadillas de Camote, Enchiladas con Mole, Platillo de Legumbres, and whatever cheesecake they have at the moment should be the first things you try. Can you tell \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/05/02/an-interview-with-gracias-madres-eva-ackerman/\">this is my favorite restaurant\u003c/a>? \u003c/p>\n\u003cp>\u003ca href=\"http://www.souleyvegan.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/souley-vegan-collage.jpg\" alt=\"souley vegan collage\" title=\"souley vegan collage\" width=\"500\" height=\"387\" class=\"alignnone size-full wp-image-29501\">\u003c/a>\u003cbr>\n\u003cem>Souley Vegan's Fried Okra, Yams, Mustard Greens, Potato Salad, and Cayenne Lemonade\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.souleyvegan.com/Home.html\">Souley Vegan\u003c/a> is your destination for comforting, healthy, simple soul food in a truly caring and down-to-earth environment. You can tell that owner \u003ca href=\"http://www.souleyvegan.com/About.html\">Tamearra Dyson\u003c/a> built this restaurant out of love and it's become a destination for home cooking for the community surrounding it, vegan or not. Souley Vegan labels the items on the menu that contain wheat. My recommendations are the crispy and light fried okra, the simple and tender yams, and the mustard greens. And make sure to grab a cayenne lemonade to sip on!\u003c/p>\n\u003cp>\u003ca href=\"http://www.cafegratitude.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Gratitude-Collage1.jpg\" alt=\"Gratitude Collage\" title=\"Gratitude Collage\" width=\"500\" height=\"387\" class=\"alignnone size-full wp-image-29411\">\u003c/a>\u003cbr>\n\u003cem>Cafe Gratitude's \"I Am Thriving\" creamy tomato soup, \"I Am Hearty\" deep-dish pizza, \"I Am Fortified\" quinoa bowl, and \"I Am Awakening\" raw key lime pie\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.cafegratitude.com/\">Café Gratitude\u003c/a> recently went through a \u003ca href=\"http://www.cafegratitude.com/images/Cafe_Gratitude/Posters_Fliers/menuhbmc5.19.11.pdf\">menu\u003c/a> change (they are not exclusively raw anymore and have expanded to include cooked items). They've also lowered their prices by 24% in response to the rising cost of food and healthcare. They even offer a community-supported \"I am Grateful\" grain bowl where payment for the bowl is by donation ($7 recommended) and no one is turned away. The bowl was created \"to allow for those in financial need to have access to organic vegan food.\" You don't see many restaurants offering that kind of service to their community. \u003c/p>\n\u003cp>They also happen to offer great gluten-free options -- as in pretty much the entire menu. Live mac and cheese, maple coconut \"bacon\" BLTs, and raw deep dish pizza. The creativity at Gratitude never ceases to amaze me. \u003cstrong>Important tip:\u003c/strong> make sure to eat dessert there (key lime pie highly recommended). \u003c/p>\n\u003cp>\u003ca href=\"http://www.source-sf.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Source-Collage.jpg\" alt=\"Source Collage\" title=\"Source Collage\" width=\"500\" height=\"387\" class=\"alignnone size-full wp-image-29424\">\u003c/a>\u003cbr>\n\u003cem>Source's Dan Dan Noodles, Truffle Macaroni & Cheese, and Baked Vegan Spinach Artichoke Fondue\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.source-sf.com/our_food.php/\">Source\u003c/a> is one of the most health-conscious, allergy-conscious, vegan-conscious places I have ever experienced. The staff is beyond kind and patient as you ask them over and over your usual \"does this have...?\" questions. Their cashew-cheese-based mac and cheese is gluten-free (if you ask for no breadcrumbs) and insanely yummy with truffle oil and a red pepper sauce drizzle. The gorgeous Dan Dan noodles are creamy and satisfying in an almond sweet soy sauce. And ask for live chips to go with an order of the Baked Vegan Spinach Artichoke Fondue to make it gluten-free. You won’t be disappointed. \u003c/p>\n\u003cp>\u003ca href=\"http://www.vikschaatcorner.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/viks1.jpg\" alt=\"Vik's Chaat Corner\" title=\"Vik's Chaat Corner\" width=\"500\" height=\"374\" class=\"alignnone size-full wp-image-29430\">\u003c/a>\u003cbr>\n\u003cem>VIK's Mix Vegetable Pakoras, Idli, and Masala Dosa.\u003c/em>\u003c/p>\n\u003cp>I love \u003ca href=\"http://www.vikschaatcorner.com/\">VIK's\u003c/a>. It's one of my favorite destinations on the weekend. Take \u003ca href=\"http://www.flickr.com/photos/vizahajszky/5492197601/in/photostream\">the pup\u003c/a> to \u003ca href=\"http://www.yelp.com/biz/point-isabel-dog-park-richmond\">Point Isabel\u003c/a>, then pick up some Indian \u003ca href=\"http://en.wikipedia.org/wiki/Chaat\">chaat\u003c/a> and reminisce about my trip to Mumbai and Goa a few years back when I was too afraid to try anything served on the street. What’s great is that they recently started labeling their online \u003ca href=\"http://www.vikschaatcorner.com/menu.htm\">menu\u003c/a> with symbols for what's vegan and gluten-free, and luckily they have several items that are both—namely the Mix Vegetable Pakoras, Vegetable or Masala Dosa, Uttapam, and the Idli.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Here are a few additional places to check out:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>The Buddha Girl Roll at \u003ca href=\"http://www.sushirrito.com/food/\">Sushirrito\u003c/a> is gluten-free and vegan and has a delectable combination of \u003ca href=\"http://hodosoy.com/products/grab-and-go/\">Hodo Soy Spicy Tofu Strips\u003c/a>, roasted garnet yams, shiitake mushroom, shaved cabbage, avocado, green onions, and crumbled rice chips.\u003c/li>\n\u003cli>Vegan restaurant chain, \u003ca href=\"http://lovinghut.us/sf_westfield/\">Loving Hut\u003c/a>, is happy to accommodate gluten-free guests. My fave is the Spicy Royal Noodle Soup at Westfield Centre. Just ask for gluten-free and they adjust the order for you. \u003c/li>\n\u003cli>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/03/02/vegans-vegetarians-carnivores-dine-together-at-gather/\">Gather\u003c/a> in Berkeley clearly marks their menu for gluten-free and vegan options, and urges guests to notify servers of any dietary restrictions so that they can be accommodated. Some of the gluten-free/vegan options currently include yuba \"pappardelle\" in a mushroom \"Bolognese\" sauce; a young carrot plate with hen of the woods mushrooms, hay-carrot top pesto, fava beans, dehydrated kale, charred peel, and espelette peppers; and their \u003ca href=\"http://vegansaurus.com/post/963303120/vegan-charcuterie-at-gather\">famous vegan \"charcuterie.\"\u003c/a> \u003c/li>\n\u003cli>Vegetarian (and super vegan-friendly) restaurant \u003ca href=\"http://ubuntunapa.com/food-wine/\">Ubuntu\u003c/a> in Napa (named the #2 best new restaurant in the country by \u003ca href=\"http://www.nytimes.com/2008/03/19/dining/19two.html?_r=1&scp=2&sq=Ubuntu+and+Bruni+&st=nyt\">New York Times\u003c/a> when it opened in 2008) has a lot of gluten-sensitive guests so they happily offer many options. \u003c/li>\n\u003cli>\u003ca href=\"http://www.millenniumrestaurant.com/index.html\">Millennium\u003c/a> is a great destination for gluten-free vegan eating. The restaurant even held a \u003ca href=\"http://vegansaurus.com/post/3771532827/give-it-to-me-gluten-free-winemaker-dinner-at\">Gluten-Free Winemaker Dinner\u003c/a> back in March. A must-eat is their plate of Crusted Oyster Mushrooms (with chickpea flour & thyme dredge, radish salad with ginger aioli, and grapefruit-habanero chile jam). \u003c/li>\n\u003cli>\u003ca href=\"http://shangri-lavegan.com/\">Shangri-La Vegan\u003c/a> in Oakland offers some of the cleanest food you can imagine. They post their menu daily on their website and most of the time the entire menu is gluten-free. With a Macrobiotic/Tibetan/Buddhist/100% organic menu (at very affordable prices), you will leave satisfied, light, and guilt-free.\u003c/li>\n\u003cp> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/shangri-la-moderate.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/shangri-la-moderate.jpg\" alt=\"Shangri-La moderate meal\" title=\"Shangri-La moderate meal\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-29505\">\u003c/a>\u003cbr>\n\u003cem>Shangri-La Vegan moderate meal. Photo Credit: Wendy Goodfriend\u003c/em>\n\u003c/p>\u003c/ul>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.gluten.net/gfco/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Certified-Gluten_Free-Logo300.jpg\" alt=\"Certified Gluten-Free Logo\" title=\"Certified Gluten-Free Logo\" width=\"300\" height=\"241\" class=\"alignleft size-full wp-image-29519\">\u003c/a>People are giving up gluten. It may be because of a diagnosis of \u003ca href=\"http://en.wikipedia.org/wiki/Coeliac_disease\">celiac disease\u003c/a> or finding out you have a genetic predisposition to it. It may be a wheat allergy or from simply experiencing gluten intolerance whenever you eat it. Or it may just be a lifestyle choice after reading how gluten is a \u003ca href=\"http://www.freefromgluten.com/blogs/health-and-welness/2790712-the-history-of-gluten-in-the-human-diet\">very recent addition to the human diet\u003c/a> and that the medical community is realizing that the prevalence of celiac disease seems to have \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/19362553\">increased dramatically in recent years\u003c/a>.\u003c/p>\n\u003cp>Unfortunately, testing for celiac disease and gluten intolerance is not perfect, so many individuals rely on their own instincts and bodies and embark on a complete makeover of their eating habits, realizing that they just feel better when they don't eat gluten. \u003c/p>\n\u003cp>Gluten and gluten-contaminated products are everywhere. And, often, they are in the foods we love the most. Bread, pasta, and cake are the most obvious culprits. But what about the wheat in soy sauce (used in the fermentation process), creamed soups (in the roux), or cola (via the caramel color)? Or malt vinegar, barley, rye, oats, triticale, and beer? Gluten hides in the most unexpected places.\u003c/p>\n\u003cp>Now imagine if you are gluten intolerant AND vegan. As I mentioned in \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/06/15/gluten-free-vegan-macaroni-and-cheese/\">a previous post\u003c/a>, just because a vegan has to or chooses to avoid gluten, his or her ethical stance about animal products doesn't change. So, the elimination of gluten gets added to the vegan lifestyle. Luckily, awareness about gluten intolerance is becoming more prominent, making it easier for everyone to find food that works for them. Mainstream grocery stores like Safeway are \u003ca href=\"http://www.safeway.com/IFL/Grocery/SimpleNutrition-Program-Tags\">tagging\u003c/a> their gluten-free items. More and more exclusively vegan companies, like \u003ca href=\"http://www.eatpastry.com/html/products\">Eat Pastry\u003c/a> are offering gluten-free products. Churches are even offering \u003ca href=\"http://blog.chron.com/believeitornot/2011/06/christians-with-celiacs-rejoice-more-churches-adopt-gluten-free-communion/\">gluten-free wafers\u003c/a> for communion. Allyson Kramer of \u003ca href=\"http://www.manifestvegan.com/\">Manifest Vegan\u003c/a> transformed her vegan food blog to a gluten-free vegan food blog when she was diagnosed with celiac disease in 2009. And a recently launched blog called \u003ca href=\"http://xgfx.org/\">xgfx\u003c/a> offers up animal-friendly, gluten-free recipes and resources because \"While there are plenty of great resources out there for vegans, and many for the gluten-free crowd, there seem to be very few for folks like us who dwell in both camps.\" So, it’s easier than ever to find recipes and products that are safe and restaurants that are sensitive to the topic. But it's still rare enough that a little advice doesn't hurt.\u003c/p>\n\u003cp>In the Bay Area, several restaurants offer gluten-free vegan options that are definitely worth checking out. If you have celiac disease, or are severely gluten intolerant, I recommend calling ahead to see what practices they have in place in their kitchens to avoid contamination. \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.gracias-madre.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Gracias-Outdoor-Patio.jpg\" alt=\"Gracias Outdoor Patio\" title=\"Gracias Outdoor Patio\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-29409\">\u003c/a>\u003cbr>\n\u003cem>Photo Credit: Gracias Madre\u003c/em>\u003c/p>\n\u003cp>Most of \u003ca href=\"http://www.gracias-madre.com/web/\">Gracias Madre\u003c/a>'s menu is gluten-free. There are only a few items that aren’t. I recommend… everything! But The Papas al Horno, Quesadillas de Camote, Enchiladas con Mole, Platillo de Legumbres, and whatever cheesecake they have at the moment should be the first things you try. Can you tell \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/05/02/an-interview-with-gracias-madres-eva-ackerman/\">this is my favorite restaurant\u003c/a>? \u003c/p>\n\u003cp>\u003ca href=\"http://www.souleyvegan.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/souley-vegan-collage.jpg\" alt=\"souley vegan collage\" title=\"souley vegan collage\" width=\"500\" height=\"387\" class=\"alignnone size-full wp-image-29501\">\u003c/a>\u003cbr>\n\u003cem>Souley Vegan's Fried Okra, Yams, Mustard Greens, Potato Salad, and Cayenne Lemonade\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.souleyvegan.com/Home.html\">Souley Vegan\u003c/a> is your destination for comforting, healthy, simple soul food in a truly caring and down-to-earth environment. You can tell that owner \u003ca href=\"http://www.souleyvegan.com/About.html\">Tamearra Dyson\u003c/a> built this restaurant out of love and it's become a destination for home cooking for the community surrounding it, vegan or not. Souley Vegan labels the items on the menu that contain wheat. My recommendations are the crispy and light fried okra, the simple and tender yams, and the mustard greens. And make sure to grab a cayenne lemonade to sip on!\u003c/p>\n\u003cp>\u003ca href=\"http://www.cafegratitude.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Gratitude-Collage1.jpg\" alt=\"Gratitude Collage\" title=\"Gratitude Collage\" width=\"500\" height=\"387\" class=\"alignnone size-full wp-image-29411\">\u003c/a>\u003cbr>\n\u003cem>Cafe Gratitude's \"I Am Thriving\" creamy tomato soup, \"I Am Hearty\" deep-dish pizza, \"I Am Fortified\" quinoa bowl, and \"I Am Awakening\" raw key lime pie\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.cafegratitude.com/\">Café Gratitude\u003c/a> recently went through a \u003ca href=\"http://www.cafegratitude.com/images/Cafe_Gratitude/Posters_Fliers/menuhbmc5.19.11.pdf\">menu\u003c/a> change (they are not exclusively raw anymore and have expanded to include cooked items). They've also lowered their prices by 24% in response to the rising cost of food and healthcare. They even offer a community-supported \"I am Grateful\" grain bowl where payment for the bowl is by donation ($7 recommended) and no one is turned away. The bowl was created \"to allow for those in financial need to have access to organic vegan food.\" You don't see many restaurants offering that kind of service to their community. \u003c/p>\n\u003cp>They also happen to offer great gluten-free options -- as in pretty much the entire menu. Live mac and cheese, maple coconut \"bacon\" BLTs, and raw deep dish pizza. The creativity at Gratitude never ceases to amaze me. \u003cstrong>Important tip:\u003c/strong> make sure to eat dessert there (key lime pie highly recommended). \u003c/p>\n\u003cp>\u003ca href=\"http://www.source-sf.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Source-Collage.jpg\" alt=\"Source Collage\" title=\"Source Collage\" width=\"500\" height=\"387\" class=\"alignnone size-full wp-image-29424\">\u003c/a>\u003cbr>\n\u003cem>Source's Dan Dan Noodles, Truffle Macaroni & Cheese, and Baked Vegan Spinach Artichoke Fondue\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.source-sf.com/our_food.php/\">Source\u003c/a> is one of the most health-conscious, allergy-conscious, vegan-conscious places I have ever experienced. The staff is beyond kind and patient as you ask them over and over your usual \"does this have...?\" questions. Their cashew-cheese-based mac and cheese is gluten-free (if you ask for no breadcrumbs) and insanely yummy with truffle oil and a red pepper sauce drizzle. The gorgeous Dan Dan noodles are creamy and satisfying in an almond sweet soy sauce. And ask for live chips to go with an order of the Baked Vegan Spinach Artichoke Fondue to make it gluten-free. You won’t be disappointed. \u003c/p>\n\u003cp>\u003ca href=\"http://www.vikschaatcorner.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/viks1.jpg\" alt=\"Vik's Chaat Corner\" title=\"Vik's Chaat Corner\" width=\"500\" height=\"374\" class=\"alignnone size-full wp-image-29430\">\u003c/a>\u003cbr>\n\u003cem>VIK's Mix Vegetable Pakoras, Idli, and Masala Dosa.\u003c/em>\u003c/p>\n\u003cp>I love \u003ca href=\"http://www.vikschaatcorner.com/\">VIK's\u003c/a>. It's one of my favorite destinations on the weekend. Take \u003ca href=\"http://www.flickr.com/photos/vizahajszky/5492197601/in/photostream\">the pup\u003c/a> to \u003ca href=\"http://www.yelp.com/biz/point-isabel-dog-park-richmond\">Point Isabel\u003c/a>, then pick up some Indian \u003ca href=\"http://en.wikipedia.org/wiki/Chaat\">chaat\u003c/a> and reminisce about my trip to Mumbai and Goa a few years back when I was too afraid to try anything served on the street. What’s great is that they recently started labeling their online \u003ca href=\"http://www.vikschaatcorner.com/menu.htm\">menu\u003c/a> with symbols for what's vegan and gluten-free, and luckily they have several items that are both—namely the Mix Vegetable Pakoras, Vegetable or Masala Dosa, Uttapam, and the Idli.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Here are a few additional places to check out:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>The Buddha Girl Roll at \u003ca href=\"http://www.sushirrito.com/food/\">Sushirrito\u003c/a> is gluten-free and vegan and has a delectable combination of \u003ca href=\"http://hodosoy.com/products/grab-and-go/\">Hodo Soy Spicy Tofu Strips\u003c/a>, roasted garnet yams, shiitake mushroom, shaved cabbage, avocado, green onions, and crumbled rice chips.\u003c/li>\n\u003cli>Vegan restaurant chain, \u003ca href=\"http://lovinghut.us/sf_westfield/\">Loving Hut\u003c/a>, is happy to accommodate gluten-free guests. My fave is the Spicy Royal Noodle Soup at Westfield Centre. Just ask for gluten-free and they adjust the order for you. \u003c/li>\n\u003cli>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/03/02/vegans-vegetarians-carnivores-dine-together-at-gather/\">Gather\u003c/a> in Berkeley clearly marks their menu for gluten-free and vegan options, and urges guests to notify servers of any dietary restrictions so that they can be accommodated. Some of the gluten-free/vegan options currently include yuba \"pappardelle\" in a mushroom \"Bolognese\" sauce; a young carrot plate with hen of the woods mushrooms, hay-carrot top pesto, fava beans, dehydrated kale, charred peel, and espelette peppers; and their \u003ca href=\"http://vegansaurus.com/post/963303120/vegan-charcuterie-at-gather\">famous vegan \"charcuterie.\"\u003c/a> \u003c/li>\n\u003cli>Vegetarian (and super vegan-friendly) restaurant \u003ca href=\"http://ubuntunapa.com/food-wine/\">Ubuntu\u003c/a> in Napa (named the #2 best new restaurant in the country by \u003ca href=\"http://www.nytimes.com/2008/03/19/dining/19two.html?_r=1&scp=2&sq=Ubuntu+and+Bruni+&st=nyt\">New York Times\u003c/a> when it opened in 2008) has a lot of gluten-sensitive guests so they happily offer many options. \u003c/li>\n\u003cli>\u003ca href=\"http://www.millenniumrestaurant.com/index.html\">Millennium\u003c/a> is a great destination for gluten-free vegan eating. The restaurant even held a \u003ca href=\"http://vegansaurus.com/post/3771532827/give-it-to-me-gluten-free-winemaker-dinner-at\">Gluten-Free Winemaker Dinner\u003c/a> back in March. A must-eat is their plate of Crusted Oyster Mushrooms (with chickpea flour & thyme dredge, radish salad with ginger aioli, and grapefruit-habanero chile jam). \u003c/li>\n\u003cli>\u003ca href=\"http://shangri-lavegan.com/\">Shangri-La Vegan\u003c/a> in Oakland offers some of the cleanest food you can imagine. They post their menu daily on their website and most of the time the entire menu is gluten-free. With a Macrobiotic/Tibetan/Buddhist/100% organic menu (at very affordable prices), you will leave satisfied, light, and guilt-free.\u003c/li>\n\u003cp> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/shangri-la-moderate.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/shangri-la-moderate.jpg\" alt=\"Shangri-La moderate meal\" title=\"Shangri-La moderate meal\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-29505\">\u003c/a>\u003cbr>\n\u003cem>Shangri-La Vegan moderate meal. Photo Credit: Wendy Goodfriend\u003c/em>\n\u003c/p>\u003c/ul>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Is Tyler Florence's Wayfare Tavern Worth the Hype?",
"title": "Is Tyler Florence's Wayfare Tavern Worth the Hype?",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/wayfare-tavern.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/wayfare-tavern.jpg\" alt=\"Open kitchen at Wayfare Tavern\" title=\"Open kitchen at Wayfare Tavern\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-28863\">\u003c/a>\u003cbr>\n\u003cem>Open kitchen at Wayfare Tavern\u003c/em>\u003c/p>\n\u003cp>Okay, I'll admit it: I was never a big Tyler Florence fan. Sure, Forbes recently reported that he's worth more than \u003ca href=\"http://blogs.forbes.com/kymmcnicholas/2011/05/18/tyler-florence-is-cooking-up-an-entrepreneurial-empire\">50 million dollars\u003c/a>, but I always saw him as more of a television personality than a chef. Before 2010, he never even ran his own restaurant and now he's got THREE in less than two years! (\u003ca href=\"http://www.wayfaretavern.com/\">Wayfare Tavern\u003c/a>, \u003ca href=\"http://rotisserieandwine.com/\">Rotisserie and Wine\u003c/a>, & \u003ca href=\"http://www.elpaseomillvalley.com/\">El Paseo\u003c/a>) He's clearly cashing in on his television fame. \u003c/p>\n\u003cp>These days, he's getting plenty of press attention, both \u003ca href=\"http://sf.eater.com/archives/2011/02/07/hot_chefs_round_1_hollingsworth_kostow_black_puccio_florence.php\">good\u003c/a> AND \u003ca href=\"http://sf.eater.com/archives/2011/06/06/tyler_florence_sued_by_bar_florence_partners.php\">bad\u003c/a>. And I haven't taken the critic's \u003ca href=\"http://sf.eater.com/archives/2010/08/30/tyler_florence_gets_25_from_bauer_unterman_likes_zero_zeros_margherita_and_ippukus_sausage_is_nottom.php\">giddy reviews\u003c/a> over his flagship restaurant, Wayfare Tavern, very seriously. He used to be a \u003ca href=\"http://www.slashfood.com/2006/09/01/tyler-florence-teams-up-with-applebees/\">spokesperson for Applebee's\u003c/a> for goodness sake. It must be his over 290,000 fans on \u003ca href=\"http://twitter.com/#!/tylerflorence\">Twitter\u003c/a> making a big deal about this new hotspot for local celebrity sightings. They’re the ones raving about how the Fried Chicken and Macaroni and Cheese are to die for. \u003c/p>\n\u003cp>Wait, did you say Fried Chicken and Macaroni and Cheese? Maybe I should check this place out.\u003c/p>\n\u003cp>The atmosphere of the restaurant is classic old world San Francisco with its golden eagle emblem, black and dark colored wood accents, brushed metal plates and cushy booths. The service is as welcoming as Tyler Florence’s television persona, itself. Our server was at once knowledgeable, warm and genuinely excited about the food coming out of the kitchen. All this positivity was starting to wear off on me.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The menu is a greatest hits compilation of sophisticated American comfort food with a slight French slant, ranging from Deviled Eggs to Steak Tartare to Pork Hash. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/avocado-heartpalm.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/avocado-heartpalm.jpg\" alt=\"Avocado and Hearts of Palm Salad\" title=\"Avocado and Hearts of Palm Salad\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-28866\">\u003c/a>\u003cbr>\n\u003cem>Avocado and Hearts of Palm Salad\u003c/em>\u003c/p>\n\u003cp>The meal started with a homemade popover that was light, tangy and just plain impressive. Then we ordered the Organic Butter Lettuce Salad with the Palace Hotel's Green Goddess dressing, and the Avocado and Hearts of Palm Salad with shaved red onions, cucumbers and lime-cilantro dressing. The Green Goddess dressing and radishes were the perfect foil for the delicate butter lettuce. But it was the combination of the fresh, citrusy dressing and creamy, buttery avocado that really sang to me. It was a delightfully bright yet simple salad.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/buttermilk-fried-chix.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/buttermilk-fried-chix.jpg\" alt=\"Buttermilk Fried Chicken\" title=\"Buttermilk Fried Chicken\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-28867\">\u003c/a>\u003cbr>\n\u003cem>Buttermilk Fried Chicken\u003c/em>\u003c/p>\n\u003cp>Then came the much hyped Buttermilk Brined Fried Chicken that came with a mound of fried herbs, including rosemary and sage, and a wedge of lemon. I’d seen Tyler Florence make fried sage on his show \u003ca href=\"http://www.foodnetwork.com/tylers-ultimate/index.html\">Tyler’s Ultimate\u003c/a>, but never expected to enjoy the mellow almost nutty flavor to pair so well with the chicken’s perfectly thin, crisp crust. The flavorful chicken benefited from the buttermilk brine, creating a moist, tangy meat. I’ve tried a lot of fried chicken at various places around San Francisco, but this was clearly the best in my book.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/mac-n-cheese.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/mac-n-cheese.jpg\" alt=\"Macaroni and Cheese\" title=\"Macaroni and Cheese\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-28872\">\u003c/a>\u003cbr>\n\u003cem>Macaroni and Cheese\u003c/em>\u003c/p>\n\u003cp>The Mac and Cheese was smooth and creamy, just the way I like it. I’m not a fan of baked, clumpy, greasy versions of the dish. And the mild yet distinct garlic flavor was prevalent in the breadcrumbs, which is a good thing. I wish, though, that the cheese had more kick and depth. The jack cheese didn’t give it enough flavor power like I’d hoped. Regardless, it was still a decadent pleasure.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/carrot-cake.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/carrot-cake.jpg\" alt=\"Carrot Cake\" title=\"Carrot Cake\" width=\"500\" height=\"667\" class=\"alignnone size-full wp-image-28873\">\u003c/a>\u003cbr>\n\u003cem>Carrot Cake\u003c/em>\u003c/p>\n\u003cp>Since we were clearly going for gluttony, we finished our meal off with three different desserts: the Key Steamed Lime Pudding Cake with Buttermilk Ice Cream, Gooseberry Goat Cheese Cheesecake, and Carrot Cake. \u003c/p>\n\u003cp>The goat cheese cheesecake was a bit intense for me, though it was lightened by the gooseberries. And though the buttermilk ice cream was absolutely delicious, the pudding cake was a little grainier than I’d expected. I wanted something smoother, though the flavor and creaminess was there.\u003c/p>\n\u003cp>The most impressive dessert was the Carrot Cake, not because of the cake itself, though it was rich and moist the way it should be, but because of the pool of carrot syrup that surrounded it. Everyone at the table wanted to drink it straight! It tasted like spiced cider, rich with cinnamon and cloves. It was sweet, spicy and heavenly.\u003c/p>\n\u003cp>I’d mentioned to our server in passing that one of my dining companions was celebrating a birthday, and she smiled and proceeded to bring over my friend’s dessert with the obligatory lit candle on it. But it was the accompanying notecard signed personally by Tyler Florence, that impressed us. He wasn’t even in town let alone in the restaurant at the time of our meal, but it’s these personal touches in the service, the food, and décor that make this restaurant standout. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/notecard500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/notecard500.jpg\" alt=\"notecard signed personally by Tyler Florence\" title=\"notecard signed personally by Tyler Florence\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-28874\">\u003c/a>\u003cbr>\n\u003cem>Notecard signed personally by Tyler Florence\u003c/em>\u003c/p>\n\u003cp>I didn't want to prove myself wrong, but I have to say, I enjoyed every minute of it. And yes, I might just have become a fan of Chef Florence.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.wayfaretavern.com/\">Wayfare Tavern\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Wayfare+Tavern,+Sacramento+Street,+San+Francisco,+CA&aq=0&sll=37.0625,-95.677068&sspn=58.425119,75.322266&ie=UTF8&hq=Wayfare+Tavern,&hnear=Sacramento+St,+San+Francisco,+California&z=14&iwloc=A\">Map\u003c/a>\u003cbr>\n558 Sacramento Street\u003cbr>\nSan Francisco, CA 94111\u003cbr>\n\u003cstrong>Phone:\u003c/strong> 415-772-9060\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Mon.- Sat. 11am-11pm, Sun. 5pm- 11pm\u003c/p>\n\n",
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"excerpt": "Elaine Wu visits Celebrity Chef Tyler Florence's \"Wayfare Tavern\" in San Francisco to find out if it's worth all the hype.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/wayfare-tavern.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/wayfare-tavern.jpg\" alt=\"Open kitchen at Wayfare Tavern\" title=\"Open kitchen at Wayfare Tavern\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-28863\">\u003c/a>\u003cbr>\n\u003cem>Open kitchen at Wayfare Tavern\u003c/em>\u003c/p>\n\u003cp>Okay, I'll admit it: I was never a big Tyler Florence fan. Sure, Forbes recently reported that he's worth more than \u003ca href=\"http://blogs.forbes.com/kymmcnicholas/2011/05/18/tyler-florence-is-cooking-up-an-entrepreneurial-empire\">50 million dollars\u003c/a>, but I always saw him as more of a television personality than a chef. Before 2010, he never even ran his own restaurant and now he's got THREE in less than two years! (\u003ca href=\"http://www.wayfaretavern.com/\">Wayfare Tavern\u003c/a>, \u003ca href=\"http://rotisserieandwine.com/\">Rotisserie and Wine\u003c/a>, & \u003ca href=\"http://www.elpaseomillvalley.com/\">El Paseo\u003c/a>) He's clearly cashing in on his television fame. \u003c/p>\n\u003cp>These days, he's getting plenty of press attention, both \u003ca href=\"http://sf.eater.com/archives/2011/02/07/hot_chefs_round_1_hollingsworth_kostow_black_puccio_florence.php\">good\u003c/a> AND \u003ca href=\"http://sf.eater.com/archives/2011/06/06/tyler_florence_sued_by_bar_florence_partners.php\">bad\u003c/a>. And I haven't taken the critic's \u003ca href=\"http://sf.eater.com/archives/2010/08/30/tyler_florence_gets_25_from_bauer_unterman_likes_zero_zeros_margherita_and_ippukus_sausage_is_nottom.php\">giddy reviews\u003c/a> over his flagship restaurant, Wayfare Tavern, very seriously. He used to be a \u003ca href=\"http://www.slashfood.com/2006/09/01/tyler-florence-teams-up-with-applebees/\">spokesperson for Applebee's\u003c/a> for goodness sake. It must be his over 290,000 fans on \u003ca href=\"http://twitter.com/#!/tylerflorence\">Twitter\u003c/a> making a big deal about this new hotspot for local celebrity sightings. They’re the ones raving about how the Fried Chicken and Macaroni and Cheese are to die for. \u003c/p>\n\u003cp>Wait, did you say Fried Chicken and Macaroni and Cheese? Maybe I should check this place out.\u003c/p>\n\u003cp>The atmosphere of the restaurant is classic old world San Francisco with its golden eagle emblem, black and dark colored wood accents, brushed metal plates and cushy booths. The service is as welcoming as Tyler Florence’s television persona, itself. Our server was at once knowledgeable, warm and genuinely excited about the food coming out of the kitchen. All this positivity was starting to wear off on me.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The menu is a greatest hits compilation of sophisticated American comfort food with a slight French slant, ranging from Deviled Eggs to Steak Tartare to Pork Hash. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/avocado-heartpalm.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/avocado-heartpalm.jpg\" alt=\"Avocado and Hearts of Palm Salad\" title=\"Avocado and Hearts of Palm Salad\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-28866\">\u003c/a>\u003cbr>\n\u003cem>Avocado and Hearts of Palm Salad\u003c/em>\u003c/p>\n\u003cp>The meal started with a homemade popover that was light, tangy and just plain impressive. Then we ordered the Organic Butter Lettuce Salad with the Palace Hotel's Green Goddess dressing, and the Avocado and Hearts of Palm Salad with shaved red onions, cucumbers and lime-cilantro dressing. The Green Goddess dressing and radishes were the perfect foil for the delicate butter lettuce. But it was the combination of the fresh, citrusy dressing and creamy, buttery avocado that really sang to me. It was a delightfully bright yet simple salad.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/buttermilk-fried-chix.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/buttermilk-fried-chix.jpg\" alt=\"Buttermilk Fried Chicken\" title=\"Buttermilk Fried Chicken\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-28867\">\u003c/a>\u003cbr>\n\u003cem>Buttermilk Fried Chicken\u003c/em>\u003c/p>\n\u003cp>Then came the much hyped Buttermilk Brined Fried Chicken that came with a mound of fried herbs, including rosemary and sage, and a wedge of lemon. I’d seen Tyler Florence make fried sage on his show \u003ca href=\"http://www.foodnetwork.com/tylers-ultimate/index.html\">Tyler’s Ultimate\u003c/a>, but never expected to enjoy the mellow almost nutty flavor to pair so well with the chicken’s perfectly thin, crisp crust. The flavorful chicken benefited from the buttermilk brine, creating a moist, tangy meat. I’ve tried a lot of fried chicken at various places around San Francisco, but this was clearly the best in my book.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/mac-n-cheese.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/mac-n-cheese.jpg\" alt=\"Macaroni and Cheese\" title=\"Macaroni and Cheese\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-28872\">\u003c/a>\u003cbr>\n\u003cem>Macaroni and Cheese\u003c/em>\u003c/p>\n\u003cp>The Mac and Cheese was smooth and creamy, just the way I like it. I’m not a fan of baked, clumpy, greasy versions of the dish. And the mild yet distinct garlic flavor was prevalent in the breadcrumbs, which is a good thing. I wish, though, that the cheese had more kick and depth. The jack cheese didn’t give it enough flavor power like I’d hoped. Regardless, it was still a decadent pleasure.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/carrot-cake.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/carrot-cake.jpg\" alt=\"Carrot Cake\" title=\"Carrot Cake\" width=\"500\" height=\"667\" class=\"alignnone size-full wp-image-28873\">\u003c/a>\u003cbr>\n\u003cem>Carrot Cake\u003c/em>\u003c/p>\n\u003cp>Since we were clearly going for gluttony, we finished our meal off with three different desserts: the Key Steamed Lime Pudding Cake with Buttermilk Ice Cream, Gooseberry Goat Cheese Cheesecake, and Carrot Cake. \u003c/p>\n\u003cp>The goat cheese cheesecake was a bit intense for me, though it was lightened by the gooseberries. And though the buttermilk ice cream was absolutely delicious, the pudding cake was a little grainier than I’d expected. I wanted something smoother, though the flavor and creaminess was there.\u003c/p>\n\u003cp>The most impressive dessert was the Carrot Cake, not because of the cake itself, though it was rich and moist the way it should be, but because of the pool of carrot syrup that surrounded it. Everyone at the table wanted to drink it straight! It tasted like spiced cider, rich with cinnamon and cloves. It was sweet, spicy and heavenly.\u003c/p>\n\u003cp>I’d mentioned to our server in passing that one of my dining companions was celebrating a birthday, and she smiled and proceeded to bring over my friend’s dessert with the obligatory lit candle on it. But it was the accompanying notecard signed personally by Tyler Florence, that impressed us. He wasn’t even in town let alone in the restaurant at the time of our meal, but it’s these personal touches in the service, the food, and décor that make this restaurant standout. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/notecard500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/notecard500.jpg\" alt=\"notecard signed personally by Tyler Florence\" title=\"notecard signed personally by Tyler Florence\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-28874\">\u003c/a>\u003cbr>\n\u003cem>Notecard signed personally by Tyler Florence\u003c/em>\u003c/p>\n\u003cp>I didn't want to prove myself wrong, but I have to say, I enjoyed every minute of it. And yes, I might just have become a fan of Chef Florence.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.wayfaretavern.com/\">Wayfare Tavern\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Wayfare+Tavern,+Sacramento+Street,+San+Francisco,+CA&aq=0&sll=37.0625,-95.677068&sspn=58.425119,75.322266&ie=UTF8&hq=Wayfare+Tavern,&hnear=Sacramento+St,+San+Francisco,+California&z=14&iwloc=A\">Map\u003c/a>\u003cbr>\n558 Sacramento Street\u003cbr>\nSan Francisco, CA 94111\u003cbr>\n\u003cstrong>Phone:\u003c/strong> 415-772-9060\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Mon.- Sat. 11am-11pm, Sun. 5pm- 11pm\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Dining in DC: Komi",
"title": "Dining in DC: Komi",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/2011_05_komi_dc-4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/2011_05_komi_dc-4.jpg\" alt=\"Komi DC\" title=\"Komi DC\" width=\"373\" height=\"500\" class=\"alignnone size-full wp-image-28833\">\u003c/a>\u003cbr>\n\u003cem>Komi Restaurant\u003c/em>\u003c/p>\n\u003cp>I had been dying to eat at \u003ca href=\"http://komirestaurant.com/\">Komi\u003c/a> ever since \u003ca href=\"http://lickmyspoon.com/news/sf-hearts-ruth-reichl/\">Ruth Reichl\u003c/a> named it as her most recent \"wow\" dining experience. She recounted a \u003cstrong>Cromesquis of Caesar Salad\u003c/strong> she had, a small breaded and fried square containing the elements of a Caesar salad that burst in a flood of creaminess and a slight crunch of lettuce.\u003c/p>\n\u003cp>When we found ourselves in DC, we asked friends and locals where we should eat, and \u003cstrong>Komi\u003c/strong> was at the top of every list we received. Chef/owner \u003cstrong>Johnny Monis\u003c/strong> has created something great here, a premier dining destination for food lovers that is refined and playful at the same time. There is no printed menu at \u003cstrong>Komi\u003c/strong>, and photos of the food are not allowed (to maintain the element of surprise for future diners). After I got over the distress of not being able to take pictures of my food, it was all quite liberating. \u003c/p>\n\u003cp>The dishes change from day to day, depending on what is in season, or what Monis feels like making for you. For the set price of $135, you can expect a flurry of Mediterranean/Greek-inspired small tastings that start with light, fresh \u003cem>crudo\u003c/em> and build up to heartier flavors, pastas, and a family-style meat \u003cem>entrée\u003c/em>, followed by a cheese course and desserts. There is also an optional wine pairing for $70 that they allow you to split, which is nice. \u003c/p>\n\u003cp>The restaurant is built in a Dupont Circle rowhouse, so the dining room is small and the décor is pretty sparse (simple white tablecloths, warm yellow walls and a few candlelit sconces). I can only imagine the buzz about the place when the \u003ca href=\"http://www.huffingtonpost.com/2010/05/07/obama-komi-date-night-pre_n_568634.html#s89088\">Obamas had their date night here\u003c/a> last year. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The overall vibe of the place is pretty laid back and comfortable. Our servers were friendly, super knowledgeable, and enthusiastically chatted with us about the food when we engaged them with questions.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/2011_05_komi_dc-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/2011_05_komi_dc-1.jpg\" alt=\"Komi wine list\" title=\"Komi wine list\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-28832\">\u003c/a>\u003cbr>\n\u003cem>The key to the house cellar\u003c/em>\u003c/p>\n\u003cp>Now is right about when I happily packed away the camera and settled in for my taste buds to be delighted over the next 3 hours. Here's what we had: \u003c/p>\n\u003cp>\u003cstrong>TARAMOSALATA\u003c/strong>\u003cbr>\nThe first \u003cem>amuse bouche\u003c/em> was a doll-sized steamed brioche, topped with a dollop of Greek yogurt and fire orange trout roe that burst delicately on my tongue.\u003c/p>\n\u003cp>\u003cstrong>SEA URCHIN\u003c/strong>\u003cbr>\nNext came a thin slice of Hiramasa New Zealand kingfish \u003cem>sashimi\u003c/em> topped with Alaskan sea urchin. Fresh and appetite inducing.\u003c/p>\n\u003cp>\u003cstrong>SCALLOP\u003c/strong>\u003cbr>\nScallop \u003cem>crudo\u003c/em> two ways. A thin disk of scallop \u003cstrong>sashimi\u003c/strong> arrived, laid inside a large pearly white shell the size of my hand, garnished with a slice of rhubarb and a sprinkle of lemon salt. Next to it was a spoonful of scallop tartar, diced into a fine \u003cem>brunoise\u003c/em>, combined with thick coconut milk mixed with caramelized coconut. A tiny purple chive blossom graced the top of the mound. I loved the luxurious texture, slippery and rich, perfumed with coconut and finished with an herbaceous oniony punch. \u003c/p>\n\u003cp>\u003cstrong>SALMON\u003c/strong>\u003cbr>\nThis bite reminded me of a perfect salmon bialy. A slice of house-cured Scottish salmon on top of black squid ink toast, garnished with \u003ca href=\"http://en.wikipedia.org/wiki/Tatsoi\">tatsoi\u003c/a> microgreens and red-veined sorrel leaf. A little bit sweet, a little bit crunchy…a lovely bite.\u003c/p>\n\u003cp>\u003cstrong>ASPARAGUS\u003c/strong>\u003cbr>\n\u003cem>Burrata\u003c/em> was served with asparagus so lightly grilled it was almost still raw. The fresh crunch of it played well with the cool, creamy cheese, and a sprinkle of garlicky, lemony breadcrumbs on top added a nice dimension to the dish. \u003c/p>\n\u003cp>\u003cstrong>SPANAKOPITA\u003c/strong>\u003cbr>\n\u003cem>Ah-ha\u003c/em>! The dish that wooed Ruth Reichl! Although a different version (she had a \"Caesar salad\" cube, we got a \"spanakopita\" cube), the concept was the same. Our server came, bearing two small deep-fried, breaded cubes. We were instructed to eat it in one bite. As I bit into it, a warm gush of emulsified spinach and feta cream flooded my mouth. What a stunner. One little square, full of spinach-feta-yogurt-dill-ness, crafted just so, poised and ready to explode in your mouth. What kind of voodoo is Monis working back there, \u003cem>hmm\u003c/em>? \u003c/p>\n\u003cp>\u003cstrong>EGG\u003c/strong>\u003cbr>\nOur first pasta dish was a beautiful, perfectly round \u003cem>raviolo\u003c/em> filled with a runny yolk inside. Smoked tuna shavings (like \u003cem>bonito\u003c/em>) danced on top, the residual heat making it eerily wave back and forth over the butter sauce and accompanying ramps.\u003c/p>\n\u003cp>\u003cstrong>HALF SMOKE\u003c/strong>\u003cbr>\nOne of Komi's signature dishes in which they pay homage to a DC staple -- the \u003ca href=\"http://en.wikipedia.org/wiki/Half-smoke\">half-smoke\u003c/a>. Similar to a hot dog, but meatier and spicier, the half-smoke is traditionally made with half pork, half beef. Komi's version is all pork, and is cut to the size of about a quarter of a dog, so I guess technically it's a quarter-smoke. It is butterflied, nestled into a buttered, grilled bun, and topped with tomato jam and an Old Bay-dusted \u003cem>chicharrone\u003c/em>. You really can't enjoy a hot dog without a beer, so the kind folks at Komi serve this bite with a glass of \u003ca href=\"http://hitachinonest.com/\">Hitachino Nest Ale\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>FOIE GRAS\u003c/strong>\u003cbr>\nFrom hot dogs to \u003cem>foie gras\u003c/em>, next up was a house-cured and smoked \u003cem>foie gras\u003c/em> terrine. Pink, buttery, and smooth as silk, it was served over sautéed mushrooms, slices of kumquat and peashoots.\u003c/p>\n\u003cp>\u003cstrong>DATES\u003c/strong>\u003cbr>\nA little \u003cem>intermezzo\u003c/em> before we moved onto the heftier courses, we had a sweet taste of roasted dates filled with mascarpone cheese, generously dusted with coarse sea salt, and drizzled with olive oil.\u003c/p>\n\u003cp>\u003cstrong>GNOCCHI\u003c/strong>\u003cbr>\nYukon gold potato gnocchi in sea urchin butter sauce –- I had heard whisperings of this divine dish and had my fingers crossed that it would grace our table this evening. Apparently it had been off the menu for awhile, but lucky for us, the dish has been brought back! The \u003cem>uni\u003c/em> butter was as heavenly as I had imagined, and infused the gnocchi with a rich sweetness of the sea. A confetti of chives decorated the dish, and a little bit of \u003cem>habanero\u003c/em> spiked the sauce, bringing a soft glow to the back of my throat. \u003c/p>\n\u003cp>\u003cstrong>TAGLIATELLE\u003c/strong>\u003cbr>\nA small tangled nest of house-made tagliatelle came next, served with salt cod, thin shavings of flash-fried nutty caper berries, tiny currants, and pine nuts in a tomato sauce -- sweet, salty, tangy...so good!! The crispy disks of caper berry added some briny crisp to the mix, and the sauce had a pleasant vinegary twang to it. A touch of chili here also piggybacked well off the lingering glow of the habanero in the prior dish.\u003c/p>\n\u003cp>\u003cstrong>KATSIKAKI \u003c/strong>\u003cbr>\nThe \u003cem>pièce de résistance\u003c/em> of the meal was the Katsikaki -- a massive serving of an entire bone-in leg of baby goat, slow roasted for four hours. We were blown away by the depth of flavor and range of texture in this hunk of lovin'. The entire outer surface had a crazy crispy sear, the meat was juicy and tender as can be--the texture of pulled pork--and there was a bit of rich stickiness from what I guess was melted cartilage. I'm pretty sensitive to gamier meats, so when this came out, I was a bit apprehensive. But there was zero gaminess. Just pure awesomeness. The meat was served with homemade pita and a whole plate of condiments, creating a DIY gyro station at our fingertips! \u003cem>Accoutrement\u003c/em> included preserved lemon sea salt, red onion mustard, slightly pickled Fresno peppers, homemade \u003cem>tzatziki\u003c/em>, and delicate translucent slices of baby radishes.\u003c/p>\n\u003cp>\u003cstrong>MYZITHRA\u003c/strong>\u003cbr>\nNext came what looked like a \u003cem>macaron\u003c/em> but was in fact a teeny tiny biscuit sandwich of sheep's milk \u003cem>myzithra\u003c/em> cheese garnished with candied fennel. The curd comes from a local farm and the cheese is made in-house. It was the one dish of the meal I didn't care for -- the cheese was really pungent and presented a bit of a challenge for me. \u003c/p>\n\u003cp>\u003cstrong>OLIVE OIL\u003c/strong>\u003cbr>\nA creative take on some classic flavor pairings, our first dessert consisted of strawberry segments tossed in balsamic vinegar, topped with a \u003cem>quenelle\u003c/em> of olive oil gelato, and a thin cracker-like piece of lemon shortbread that shattered at the poke of a spoon. \u003c/p>\n\u003cp>\u003cstrong>CHOCOLATE\u003c/strong>\u003cbr>\nAnd since no meal is complete without a little chocolate, our meal wound down with a square of dark chocolate \u003cem>ganache\u003c/em> and salted caramel layered over a crust of peanut butter crunchies/praline. Both the chocolate and caramel were surprisingly light and melted away without the slightest effort in spite of how full I was. Alongside the chocolate-caramel square was a bit of roasted banana crowned with coconut ice cream and a sprinkle of curry.\u003c/p>\n\u003cp>\u003cstrong>LOLLIPOPS\u003c/strong>\u003cbr>\nOur parting gift was a pair of elderberry lollipops. A member of the honeysuckle family, elderberries have an intriguing floral-grapey flavor.\u003c/p>\n\u003cp>After our meal, we were invited to peek into the kitchen and shake the hand of the mastermind behind our fantastic meal. Arlington native, \u003cstrong>Johnny Monis\u003c/strong> opened \u003cstrong>Komi\u003c/strong> at the ripe age of 24. Seven years later, it's clear he has more than hit his stride, creating food that is not only impeccably executed but full of personality and a little attitude.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/2011_05_komi_dc-6.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/2011_05_komi_dc-6.jpg\" alt=\"komi menu\" title=\"komi menu\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-28834\">\u003c/a>\u003cbr>\n\u003cem>Johnny was kind enough to handwrite our menu for the evening as a keepsake.\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://komirestaurant.com/\">Komi\u003c/a>\u003cbr>\n1509 17th Street\u003cbr>\n(between P & Q Streets)\u003cbr>\nWashington, DC 20036\u003cbr>\n(202) 332-9200\u003c/p>\n\n",
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"excerpt": "Dinner at Komi (Washington, DC). I wonder of the Obamas enjoyed that slow-roasted baby goat leg as much as I did. My guess is yes.",
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"description": "Dinner at Komi (Washington, DC). I wonder of the Obamas enjoyed that slow-roasted baby goat leg as much as I did. My guess is yes.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/2011_05_komi_dc-4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/2011_05_komi_dc-4.jpg\" alt=\"Komi DC\" title=\"Komi DC\" width=\"373\" height=\"500\" class=\"alignnone size-full wp-image-28833\">\u003c/a>\u003cbr>\n\u003cem>Komi Restaurant\u003c/em>\u003c/p>\n\u003cp>I had been dying to eat at \u003ca href=\"http://komirestaurant.com/\">Komi\u003c/a> ever since \u003ca href=\"http://lickmyspoon.com/news/sf-hearts-ruth-reichl/\">Ruth Reichl\u003c/a> named it as her most recent \"wow\" dining experience. She recounted a \u003cstrong>Cromesquis of Caesar Salad\u003c/strong> she had, a small breaded and fried square containing the elements of a Caesar salad that burst in a flood of creaminess and a slight crunch of lettuce.\u003c/p>\n\u003cp>When we found ourselves in DC, we asked friends and locals where we should eat, and \u003cstrong>Komi\u003c/strong> was at the top of every list we received. Chef/owner \u003cstrong>Johnny Monis\u003c/strong> has created something great here, a premier dining destination for food lovers that is refined and playful at the same time. There is no printed menu at \u003cstrong>Komi\u003c/strong>, and photos of the food are not allowed (to maintain the element of surprise for future diners). After I got over the distress of not being able to take pictures of my food, it was all quite liberating. \u003c/p>\n\u003cp>The dishes change from day to day, depending on what is in season, or what Monis feels like making for you. For the set price of $135, you can expect a flurry of Mediterranean/Greek-inspired small tastings that start with light, fresh \u003cem>crudo\u003c/em> and build up to heartier flavors, pastas, and a family-style meat \u003cem>entrée\u003c/em>, followed by a cheese course and desserts. There is also an optional wine pairing for $70 that they allow you to split, which is nice. \u003c/p>\n\u003cp>The restaurant is built in a Dupont Circle rowhouse, so the dining room is small and the décor is pretty sparse (simple white tablecloths, warm yellow walls and a few candlelit sconces). I can only imagine the buzz about the place when the \u003ca href=\"http://www.huffingtonpost.com/2010/05/07/obama-komi-date-night-pre_n_568634.html#s89088\">Obamas had their date night here\u003c/a> last year. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The overall vibe of the place is pretty laid back and comfortable. Our servers were friendly, super knowledgeable, and enthusiastically chatted with us about the food when we engaged them with questions.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/2011_05_komi_dc-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/2011_05_komi_dc-1.jpg\" alt=\"Komi wine list\" title=\"Komi wine list\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-28832\">\u003c/a>\u003cbr>\n\u003cem>The key to the house cellar\u003c/em>\u003c/p>\n\u003cp>Now is right about when I happily packed away the camera and settled in for my taste buds to be delighted over the next 3 hours. Here's what we had: \u003c/p>\n\u003cp>\u003cstrong>TARAMOSALATA\u003c/strong>\u003cbr>\nThe first \u003cem>amuse bouche\u003c/em> was a doll-sized steamed brioche, topped with a dollop of Greek yogurt and fire orange trout roe that burst delicately on my tongue.\u003c/p>\n\u003cp>\u003cstrong>SEA URCHIN\u003c/strong>\u003cbr>\nNext came a thin slice of Hiramasa New Zealand kingfish \u003cem>sashimi\u003c/em> topped with Alaskan sea urchin. Fresh and appetite inducing.\u003c/p>\n\u003cp>\u003cstrong>SCALLOP\u003c/strong>\u003cbr>\nScallop \u003cem>crudo\u003c/em> two ways. A thin disk of scallop \u003cstrong>sashimi\u003c/strong> arrived, laid inside a large pearly white shell the size of my hand, garnished with a slice of rhubarb and a sprinkle of lemon salt. Next to it was a spoonful of scallop tartar, diced into a fine \u003cem>brunoise\u003c/em>, combined with thick coconut milk mixed with caramelized coconut. A tiny purple chive blossom graced the top of the mound. I loved the luxurious texture, slippery and rich, perfumed with coconut and finished with an herbaceous oniony punch. \u003c/p>\n\u003cp>\u003cstrong>SALMON\u003c/strong>\u003cbr>\nThis bite reminded me of a perfect salmon bialy. A slice of house-cured Scottish salmon on top of black squid ink toast, garnished with \u003ca href=\"http://en.wikipedia.org/wiki/Tatsoi\">tatsoi\u003c/a> microgreens and red-veined sorrel leaf. A little bit sweet, a little bit crunchy…a lovely bite.\u003c/p>\n\u003cp>\u003cstrong>ASPARAGUS\u003c/strong>\u003cbr>\n\u003cem>Burrata\u003c/em> was served with asparagus so lightly grilled it was almost still raw. The fresh crunch of it played well with the cool, creamy cheese, and a sprinkle of garlicky, lemony breadcrumbs on top added a nice dimension to the dish. \u003c/p>\n\u003cp>\u003cstrong>SPANAKOPITA\u003c/strong>\u003cbr>\n\u003cem>Ah-ha\u003c/em>! The dish that wooed Ruth Reichl! Although a different version (she had a \"Caesar salad\" cube, we got a \"spanakopita\" cube), the concept was the same. Our server came, bearing two small deep-fried, breaded cubes. We were instructed to eat it in one bite. As I bit into it, a warm gush of emulsified spinach and feta cream flooded my mouth. What a stunner. One little square, full of spinach-feta-yogurt-dill-ness, crafted just so, poised and ready to explode in your mouth. What kind of voodoo is Monis working back there, \u003cem>hmm\u003c/em>? \u003c/p>\n\u003cp>\u003cstrong>EGG\u003c/strong>\u003cbr>\nOur first pasta dish was a beautiful, perfectly round \u003cem>raviolo\u003c/em> filled with a runny yolk inside. Smoked tuna shavings (like \u003cem>bonito\u003c/em>) danced on top, the residual heat making it eerily wave back and forth over the butter sauce and accompanying ramps.\u003c/p>\n\u003cp>\u003cstrong>HALF SMOKE\u003c/strong>\u003cbr>\nOne of Komi's signature dishes in which they pay homage to a DC staple -- the \u003ca href=\"http://en.wikipedia.org/wiki/Half-smoke\">half-smoke\u003c/a>. Similar to a hot dog, but meatier and spicier, the half-smoke is traditionally made with half pork, half beef. Komi's version is all pork, and is cut to the size of about a quarter of a dog, so I guess technically it's a quarter-smoke. It is butterflied, nestled into a buttered, grilled bun, and topped with tomato jam and an Old Bay-dusted \u003cem>chicharrone\u003c/em>. You really can't enjoy a hot dog without a beer, so the kind folks at Komi serve this bite with a glass of \u003ca href=\"http://hitachinonest.com/\">Hitachino Nest Ale\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>FOIE GRAS\u003c/strong>\u003cbr>\nFrom hot dogs to \u003cem>foie gras\u003c/em>, next up was a house-cured and smoked \u003cem>foie gras\u003c/em> terrine. Pink, buttery, and smooth as silk, it was served over sautéed mushrooms, slices of kumquat and peashoots.\u003c/p>\n\u003cp>\u003cstrong>DATES\u003c/strong>\u003cbr>\nA little \u003cem>intermezzo\u003c/em> before we moved onto the heftier courses, we had a sweet taste of roasted dates filled with mascarpone cheese, generously dusted with coarse sea salt, and drizzled with olive oil.\u003c/p>\n\u003cp>\u003cstrong>GNOCCHI\u003c/strong>\u003cbr>\nYukon gold potato gnocchi in sea urchin butter sauce –- I had heard whisperings of this divine dish and had my fingers crossed that it would grace our table this evening. Apparently it had been off the menu for awhile, but lucky for us, the dish has been brought back! The \u003cem>uni\u003c/em> butter was as heavenly as I had imagined, and infused the gnocchi with a rich sweetness of the sea. A confetti of chives decorated the dish, and a little bit of \u003cem>habanero\u003c/em> spiked the sauce, bringing a soft glow to the back of my throat. \u003c/p>\n\u003cp>\u003cstrong>TAGLIATELLE\u003c/strong>\u003cbr>\nA small tangled nest of house-made tagliatelle came next, served with salt cod, thin shavings of flash-fried nutty caper berries, tiny currants, and pine nuts in a tomato sauce -- sweet, salty, tangy...so good!! The crispy disks of caper berry added some briny crisp to the mix, and the sauce had a pleasant vinegary twang to it. A touch of chili here also piggybacked well off the lingering glow of the habanero in the prior dish.\u003c/p>\n\u003cp>\u003cstrong>KATSIKAKI \u003c/strong>\u003cbr>\nThe \u003cem>pièce de résistance\u003c/em> of the meal was the Katsikaki -- a massive serving of an entire bone-in leg of baby goat, slow roasted for four hours. We were blown away by the depth of flavor and range of texture in this hunk of lovin'. The entire outer surface had a crazy crispy sear, the meat was juicy and tender as can be--the texture of pulled pork--and there was a bit of rich stickiness from what I guess was melted cartilage. I'm pretty sensitive to gamier meats, so when this came out, I was a bit apprehensive. But there was zero gaminess. Just pure awesomeness. The meat was served with homemade pita and a whole plate of condiments, creating a DIY gyro station at our fingertips! \u003cem>Accoutrement\u003c/em> included preserved lemon sea salt, red onion mustard, slightly pickled Fresno peppers, homemade \u003cem>tzatziki\u003c/em>, and delicate translucent slices of baby radishes.\u003c/p>\n\u003cp>\u003cstrong>MYZITHRA\u003c/strong>\u003cbr>\nNext came what looked like a \u003cem>macaron\u003c/em> but was in fact a teeny tiny biscuit sandwich of sheep's milk \u003cem>myzithra\u003c/em> cheese garnished with candied fennel. The curd comes from a local farm and the cheese is made in-house. It was the one dish of the meal I didn't care for -- the cheese was really pungent and presented a bit of a challenge for me. \u003c/p>\n\u003cp>\u003cstrong>OLIVE OIL\u003c/strong>\u003cbr>\nA creative take on some classic flavor pairings, our first dessert consisted of strawberry segments tossed in balsamic vinegar, topped with a \u003cem>quenelle\u003c/em> of olive oil gelato, and a thin cracker-like piece of lemon shortbread that shattered at the poke of a spoon. \u003c/p>\n\u003cp>\u003cstrong>CHOCOLATE\u003c/strong>\u003cbr>\nAnd since no meal is complete without a little chocolate, our meal wound down with a square of dark chocolate \u003cem>ganache\u003c/em> and salted caramel layered over a crust of peanut butter crunchies/praline. Both the chocolate and caramel were surprisingly light and melted away without the slightest effort in spite of how full I was. Alongside the chocolate-caramel square was a bit of roasted banana crowned with coconut ice cream and a sprinkle of curry.\u003c/p>\n\u003cp>\u003cstrong>LOLLIPOPS\u003c/strong>\u003cbr>\nOur parting gift was a pair of elderberry lollipops. A member of the honeysuckle family, elderberries have an intriguing floral-grapey flavor.\u003c/p>\n\u003cp>After our meal, we were invited to peek into the kitchen and shake the hand of the mastermind behind our fantastic meal. Arlington native, \u003cstrong>Johnny Monis\u003c/strong> opened \u003cstrong>Komi\u003c/strong> at the ripe age of 24. Seven years later, it's clear he has more than hit his stride, creating food that is not only impeccably executed but full of personality and a little attitude.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/2011_05_komi_dc-6.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/2011_05_komi_dc-6.jpg\" alt=\"komi menu\" title=\"komi menu\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-28834\">\u003c/a>\u003cbr>\n\u003cem>Johnny was kind enough to handwrite our menu for the evening as a keepsake.\u003c/em>\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://komirestaurant.com/\">Komi\u003c/a>\u003cbr>\n1509 17th Street\u003cbr>\n(between P & Q Streets)\u003cbr>\nWashington, DC 20036\u003cbr>\n(202) 332-9200\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Ramen Roundup",
"title": "Ramen Roundup",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Many Americans tend to associate instant ramen with college dorm life, poverty and hangovers. And who hasn't had a meal of Cup-O-Noodles born out of desperation and lack of resources?\u003c/p>\n\u003cp>But in Japan, ramen is comfort food. It's what many consider their national dish. And after the recent \u003ca href=\"http://www.nytimes.com/2011/03/20/weekinreview/20noodles.html?_r=1\">Earthquake and Tsunami\u003c/a>, ramen served as a sign of normalcy and nourishment. Ramen houses are everywhere in Japan, and it's one of the most affordable and filling meals you can get there.\u003c/p>\n\u003cp>These days, especially in the Bay Area, ramen is becoming somewhat of a \"\u003ca href=\"http://blogs.sfweekly.com/foodie/2011/05/more_ramen_week_kasumis_ramen.php\">trend\u003c/a>.\" Recently, I've also noticed more places serving up different variations of the dish, all of which are fairly common in Japan.\u003c/p>\n\u003cp>Here are a few ramen houses outside San Francisco that serve three distinctly different varieties of these tasty soup noodles.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Santa-Ramen500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Santa-Ramen500.jpg\" alt=\"Shoyu Ramen w/pork and kimchi from Santa Ramen\" title=\"Shoyu Ramen w/pork and kimchi from Santa Ramen\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-28465\">\u003c/a>\u003cbr>\n\u003cem> Shoyu (soy sauce) Ramen w/pork and kimchi from Santa Ramen\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/santa-ramen-san-mateo-2\">Santa Ramen\u003c/a> -- 1944 S. El Camino Real, San Mateo, 650-344-5918\u003cbr>\nThis place serves up the classic bowl of Japanese ramen with the typical three broths to choose from: miso (soybean paste), shoyu (soy sauce), and pork. It used to be THE place for Japanese natives to get an authentic bowl of ramen, but since moving to their newer location in a strip mall, the quality has declined.\u003c/p>\n\u003cp>Their broth and pork slices used to both taste like they took hours to make. However, on my most recent visit, the pork was actually cold. The noodles still had their classic chewy texture, but lacked depth and flavor. I was glad I had decided to add a little corn and kimchi for extra texture and kick. It’s still a decent bowl of noodles, but the joint’s lost some of its luster.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Maru-Ichi-Kuro-Ramen500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Maru-Ichi-Kuro-Ramen500.jpg\" alt=\"Maru Ichi Kuro Ramen\" title=\"Maru Ichi Kuro Ramen\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-28469\">\u003c/a>\u003cbr>\n\u003cem>Kuro (black garlic) Ramen from Maru Ichi\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/maru-ichi-mountain-view\">Maru Ichi\u003c/a> -- 368 Castro St, Mountain View, 650-564-9931\u003cbr>\nI chose this place for two reasons: 1) they make their own noodles in house, 2) they're known for a specific kind of ramen called \"kuro\" ramen, or \"black\" ramen. The black color comes from the browned garlic and was a kind of ramen developed in Japan in the 1960s, as the menu describes. The black garlic oil sits on top of the pork broth like an oil spill. It looks more like a film of dirt and soot floating on top of the bowl, but thankfully it doesn't taste that way. The rich garlic flavor is distinct but didn't completely overwhelm. You do, however, have to be a fan of garlic to enjoy the rich, hearty broth.\u003c/p>\n\u003cp>Their housemade noodles are thinner than most, but you can taste their freshness. It's something you don’t usually get at other ramen houses. It’s worth trying just to compare the difference in texture and flavor. \u003c/p>\n\u003cp>Overall, Maru Ichi's kuro ramen definitely isn't your typical bowl of ramen, and it was a nice change from the usual.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Dojo-Ramen500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Dojo-Ramen500.jpg\" alt=\"Garlic Pork Ramen with corn from Dojo Ramen\" title=\"Garlic Pork Ramen with corn from Dojo Ramen\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-28471\">\u003c/a>\u003cbr>\n\u003cem>Garlic Pork Ramen with corn from Dojo Ramen\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/ramen-dojo-san-mateo\">Dojo Ramen\u003c/a> -- 805 South B St, San Mateo, 650-401-6568\u003cbr>\nThis place is actually in the spot where the old Santa Ramen used to be, and is owned by the same folks. But the differences are vast.\u003c/p>\n\u003cp>They specialize in something called \"sutamina\" ramen, which literally means \"stamina\" ramen. I'd call it \"extreme\" ramen because of the loads of garlic, spice and heat (which you can request to be even spicier), amount of fixings, and sheer fattiness of the broth. It’s like ramen on steroids. Everything is bolder and richer. \u003c/p>\n\u003cp>And don't come here if you don’t like spicy food.\u003c/p>\n\u003cp>The meat that comes with the Garlic Pork broth variation is impressive. There were two big thick slices of pork belly that could serve as an appetizer at a four-star restaurant. I was kicking myself for not ordering extra. It was simply wonderful; fatty and meaty, just like the broth.\u003c/p>\n\u003cp>And the noodles were the most impressive of any of the other places I visited. Their texture was perfectly chewy without being too firm or too soggy, and had great flavor.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>So even without the \"sutamina\" label, Dojo's was my favorite bowl of ramen simply based on the strength of its noodles and broth, which is really the sign of a superior bowl of ramen no matter where you are.\u003c/p>\n\n",
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"excerpt": "Elaine Wu visits a few Bay Area spots where you can find three distinctly different versions of authentic Japanese soup noodles, and finds out why ramen is Japan's favorite comfort food.\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Many Americans tend to associate instant ramen with college dorm life, poverty and hangovers. And who hasn't had a meal of Cup-O-Noodles born out of desperation and lack of resources?\u003c/p>\n\u003cp>But in Japan, ramen is comfort food. It's what many consider their national dish. And after the recent \u003ca href=\"http://www.nytimes.com/2011/03/20/weekinreview/20noodles.html?_r=1\">Earthquake and Tsunami\u003c/a>, ramen served as a sign of normalcy and nourishment. Ramen houses are everywhere in Japan, and it's one of the most affordable and filling meals you can get there.\u003c/p>\n\u003cp>These days, especially in the Bay Area, ramen is becoming somewhat of a \"\u003ca href=\"http://blogs.sfweekly.com/foodie/2011/05/more_ramen_week_kasumis_ramen.php\">trend\u003c/a>.\" Recently, I've also noticed more places serving up different variations of the dish, all of which are fairly common in Japan.\u003c/p>\n\u003cp>Here are a few ramen houses outside San Francisco that serve three distinctly different varieties of these tasty soup noodles.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Santa-Ramen500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Santa-Ramen500.jpg\" alt=\"Shoyu Ramen w/pork and kimchi from Santa Ramen\" title=\"Shoyu Ramen w/pork and kimchi from Santa Ramen\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-28465\">\u003c/a>\u003cbr>\n\u003cem> Shoyu (soy sauce) Ramen w/pork and kimchi from Santa Ramen\u003c/em>\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.yelp.com/biz/santa-ramen-san-mateo-2\">Santa Ramen\u003c/a> -- 1944 S. El Camino Real, San Mateo, 650-344-5918\u003cbr>\nThis place serves up the classic bowl of Japanese ramen with the typical three broths to choose from: miso (soybean paste), shoyu (soy sauce), and pork. It used to be THE place for Japanese natives to get an authentic bowl of ramen, but since moving to their newer location in a strip mall, the quality has declined.\u003c/p>\n\u003cp>Their broth and pork slices used to both taste like they took hours to make. However, on my most recent visit, the pork was actually cold. The noodles still had their classic chewy texture, but lacked depth and flavor. I was glad I had decided to add a little corn and kimchi for extra texture and kick. It’s still a decent bowl of noodles, but the joint’s lost some of its luster.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Maru-Ichi-Kuro-Ramen500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Maru-Ichi-Kuro-Ramen500.jpg\" alt=\"Maru Ichi Kuro Ramen\" title=\"Maru Ichi Kuro Ramen\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-28469\">\u003c/a>\u003cbr>\n\u003cem>Kuro (black garlic) Ramen from Maru Ichi\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/maru-ichi-mountain-view\">Maru Ichi\u003c/a> -- 368 Castro St, Mountain View, 650-564-9931\u003cbr>\nI chose this place for two reasons: 1) they make their own noodles in house, 2) they're known for a specific kind of ramen called \"kuro\" ramen, or \"black\" ramen. The black color comes from the browned garlic and was a kind of ramen developed in Japan in the 1960s, as the menu describes. The black garlic oil sits on top of the pork broth like an oil spill. It looks more like a film of dirt and soot floating on top of the bowl, but thankfully it doesn't taste that way. The rich garlic flavor is distinct but didn't completely overwhelm. You do, however, have to be a fan of garlic to enjoy the rich, hearty broth.\u003c/p>\n\u003cp>Their housemade noodles are thinner than most, but you can taste their freshness. It's something you don’t usually get at other ramen houses. It’s worth trying just to compare the difference in texture and flavor. \u003c/p>\n\u003cp>Overall, Maru Ichi's kuro ramen definitely isn't your typical bowl of ramen, and it was a nice change from the usual.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Dojo-Ramen500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Dojo-Ramen500.jpg\" alt=\"Garlic Pork Ramen with corn from Dojo Ramen\" title=\"Garlic Pork Ramen with corn from Dojo Ramen\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-28471\">\u003c/a>\u003cbr>\n\u003cem>Garlic Pork Ramen with corn from Dojo Ramen\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/ramen-dojo-san-mateo\">Dojo Ramen\u003c/a> -- 805 South B St, San Mateo, 650-401-6568\u003cbr>\nThis place is actually in the spot where the old Santa Ramen used to be, and is owned by the same folks. But the differences are vast.\u003c/p>\n\u003cp>They specialize in something called \"sutamina\" ramen, which literally means \"stamina\" ramen. I'd call it \"extreme\" ramen because of the loads of garlic, spice and heat (which you can request to be even spicier), amount of fixings, and sheer fattiness of the broth. It’s like ramen on steroids. Everything is bolder and richer. \u003c/p>\n\u003cp>And don't come here if you don’t like spicy food.\u003c/p>\n\u003cp>The meat that comes with the Garlic Pork broth variation is impressive. There were two big thick slices of pork belly that could serve as an appetizer at a four-star restaurant. I was kicking myself for not ordering extra. It was simply wonderful; fatty and meaty, just like the broth.\u003c/p>\n\u003cp>And the noodles were the most impressive of any of the other places I visited. Their texture was perfectly chewy without being too firm or too soggy, and had great flavor.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>So even without the \"sutamina\" label, Dojo's was my favorite bowl of ramen simply based on the strength of its noodles and broth, which is really the sign of a superior bowl of ramen no matter where you are.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Danger Dogs Invade Oakland At Xolo Taqueria",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/XOLO-coming-soon.jpg\" alt=\"xolo taqueria\" title=\"xolo taqueria\" width=\"206\" height=\"300\" class=\"alignleft size-full wp-image-13954\">\u003c/p>\n\u003cp>As I'm a big fan of the burgeoning Mexican food empire of Thomas Schnetz and Donna Savitsky (\u003ca href=\"http://floraoakland.com/flashsite/\">Flora\u003c/a>, \u003ca href=\"http://tacubaya.net/\">Tacubaya\u003c/a> and \u003ca href=\"http://www.donatomas.com/\">Doña Tomás\u003c/a>), when news that another restaurant had been added to their East Bay family last month--\u003ca href=\"http://www.xolotaqueria.com/\">Xolo Taqueria\u003c/a>--I was drooling with anticipation just like their \u003ca href=\"http://www.dogbreedinfo.com/xoloitzcuintle.htm\">canine logo\u003c/a>. \u003c/p>\n\u003cp>I invited a group of fellow foodie friends to join me after work one day to check out their latest venture located in Oakland's Uptown District. Xolo offers a simpler and more budget-conscious menu than its sister restaurants (all items are under $10) and includes burritos, tacos, salads and sides, with a special goat stew, or \u003ca href=\"http://en.wikipedia.org/wiki/Birria\">\u003cem>birria\u003c/em>\u003c/a>, served up on weekends. \u003c/p>\n\u003cp>Seating our large group of seven was a bit of a challenge, but we put together two tables in the small outdoor courtyard located in the back of the restaurant. There's plenty of room for smaller parties in the bright blue interior space that has two floors of seating. \u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/tacos.jpg\" alt=\"xolo tacos\" width=\"300\" height=\"225\" class=\"alignright size-full wp-image-13954\">We ordered an array of dishes to sample: \u003cem>camarones\u003c/em> tacos with battered-fried shrimp, arbol aioli, cilantro, cabbage and lime; \u003cem>hongos\u003c/em> tacos with crimini mushrooms, cheese, tomatillo-arbol salsa, pico de gallo, avocado, \u003ca href=\"http://en.wikipedia.org/wiki/Epazote\">epazote\u003c/a>; and a \u003cem>vampiro \u003ca href=\"http://en.wikipedia.org/wiki/Al_pastor\">al pastor\u003c/a>\u003c/em> pork taco with salsa ranchera, red onions, serranos, cilantro served up on a fried cheese tortilla for an extra decadent touch. There's also tacos made with grilled achiote-marinated chicken thighs, \u003cem>chile verde\u003c/em> pork, and shredded beef to choose from.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I decided to go big and opted for the \"big ranch\" burrito which was stuffed with \u003cem>al pastor\u003c/em> pork, pintos, cheese, tomatillo arbol chile salsa, pico de gallo, and avocado. The tender pork was cooked to perfection and the ingredients melded together perfectly for a rich, savory dish that, true to its name, was big on flavor. \u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/dangerdog.jpg\" alt=\"danger dog\" title=\"danger dog\" width=\"300\" height=\"225\" class=\"alignleft size-full wp-image-13954\">After wolfing down our first round of food, we were ready for round two: the \"danger dog,\" a nod to the bacon-wrapped hot dogs sold by street vendors in the Mission. Their bacon-wrapped version was dressed with mayonnaise, mustard, pinto beans, cheese, pickled jalapenos, avocado on a fluffy bolillo roll. As Xolo is open until 11pm on weeknights and midnight on Fridays and Saturdays, I can imagine this being a favorite with late-night crowds. \u003c/p>\n\u003cp>We certainly didn't leave any room in our bellies for dessert. The mini-doughnuts, or \u003cem>churritos\u003c/em>, were definitely a temptation, as well as the Mexican chocolate brownies. And there's a number of other alluring items we didn't get to try, such as the \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Posole\">posole\u003c/a>\u003c/em>, or hominy soup, \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Chile_relleno\">chile rellenos\u003c/a>\u003c/em>, or the \u003cem>machaca\u003c/em> burrito made with slow-cooked shredded beef. I suspect round three is not too far off in my future.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.xolotaqueria.com/\">Xolo Taqueria\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Xolo+Taqueria+oakland&aq=&sll=37.0625,-95.677068&sspn=56.462693,69.433594&ie=UTF8&hq=Xolo+Taqueria&hnear=Oakland,+Alameda,+California&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\n1916 Telegraph Ave\u003cbr>\n(between 19th & William Streets)\u003cbr>\nOakland, CA 94612\u003cbr>\nPhone: (510) 986-0151\u003cbr>\nHours: Mon-Thu: 11am-11pm, Fri & Sat: 11am-midnight, closed Sun \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/XOLO-coming-soon.jpg\" alt=\"xolo taqueria\" title=\"xolo taqueria\" width=\"206\" height=\"300\" class=\"alignleft size-full wp-image-13954\">\u003c/p>\n\u003cp>As I'm a big fan of the burgeoning Mexican food empire of Thomas Schnetz and Donna Savitsky (\u003ca href=\"http://floraoakland.com/flashsite/\">Flora\u003c/a>, \u003ca href=\"http://tacubaya.net/\">Tacubaya\u003c/a> and \u003ca href=\"http://www.donatomas.com/\">Doña Tomás\u003c/a>), when news that another restaurant had been added to their East Bay family last month--\u003ca href=\"http://www.xolotaqueria.com/\">Xolo Taqueria\u003c/a>--I was drooling with anticipation just like their \u003ca href=\"http://www.dogbreedinfo.com/xoloitzcuintle.htm\">canine logo\u003c/a>. \u003c/p>\n\u003cp>I invited a group of fellow foodie friends to join me after work one day to check out their latest venture located in Oakland's Uptown District. Xolo offers a simpler and more budget-conscious menu than its sister restaurants (all items are under $10) and includes burritos, tacos, salads and sides, with a special goat stew, or \u003ca href=\"http://en.wikipedia.org/wiki/Birria\">\u003cem>birria\u003c/em>\u003c/a>, served up on weekends. \u003c/p>\n\u003cp>Seating our large group of seven was a bit of a challenge, but we put together two tables in the small outdoor courtyard located in the back of the restaurant. There's plenty of room for smaller parties in the bright blue interior space that has two floors of seating. \u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/tacos.jpg\" alt=\"xolo tacos\" width=\"300\" height=\"225\" class=\"alignright size-full wp-image-13954\">We ordered an array of dishes to sample: \u003cem>camarones\u003c/em> tacos with battered-fried shrimp, arbol aioli, cilantro, cabbage and lime; \u003cem>hongos\u003c/em> tacos with crimini mushrooms, cheese, tomatillo-arbol salsa, pico de gallo, avocado, \u003ca href=\"http://en.wikipedia.org/wiki/Epazote\">epazote\u003c/a>; and a \u003cem>vampiro \u003ca href=\"http://en.wikipedia.org/wiki/Al_pastor\">al pastor\u003c/a>\u003c/em> pork taco with salsa ranchera, red onions, serranos, cilantro served up on a fried cheese tortilla for an extra decadent touch. There's also tacos made with grilled achiote-marinated chicken thighs, \u003cem>chile verde\u003c/em> pork, and shredded beef to choose from.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I decided to go big and opted for the \"big ranch\" burrito which was stuffed with \u003cem>al pastor\u003c/em> pork, pintos, cheese, tomatillo arbol chile salsa, pico de gallo, and avocado. The tender pork was cooked to perfection and the ingredients melded together perfectly for a rich, savory dish that, true to its name, was big on flavor. \u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/dangerdog.jpg\" alt=\"danger dog\" title=\"danger dog\" width=\"300\" height=\"225\" class=\"alignleft size-full wp-image-13954\">After wolfing down our first round of food, we were ready for round two: the \"danger dog,\" a nod to the bacon-wrapped hot dogs sold by street vendors in the Mission. Their bacon-wrapped version was dressed with mayonnaise, mustard, pinto beans, cheese, pickled jalapenos, avocado on a fluffy bolillo roll. As Xolo is open until 11pm on weeknights and midnight on Fridays and Saturdays, I can imagine this being a favorite with late-night crowds. \u003c/p>\n\u003cp>We certainly didn't leave any room in our bellies for dessert. The mini-doughnuts, or \u003cem>churritos\u003c/em>, were definitely a temptation, as well as the Mexican chocolate brownies. And there's a number of other alluring items we didn't get to try, such as the \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Posole\">posole\u003c/a>\u003c/em>, or hominy soup, \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Chile_relleno\">chile rellenos\u003c/a>\u003c/em>, or the \u003cem>machaca\u003c/em> burrito made with slow-cooked shredded beef. I suspect round three is not too far off in my future.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.xolotaqueria.com/\">Xolo Taqueria\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Xolo+Taqueria+oakland&aq=&sll=37.0625,-95.677068&sspn=56.462693,69.433594&ie=UTF8&hq=Xolo+Taqueria&hnear=Oakland,+Alameda,+California&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\n1916 Telegraph Ave\u003cbr>\n(between 19th & William Streets)\u003cbr>\nOakland, CA 94612\u003cbr>\nPhone: (510) 986-0151\u003cbr>\nHours: Mon-Thu: 11am-11pm, Fri & Sat: 11am-midnight, closed Sun \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Book Review: Tender, by Nigel Slater",
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"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1592402348/kqedorg-20\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/tender-book.jpg\" alt=\"Tender - Nigel Slater\" title=\"Tender - Nigel Slater\" width=\"211\" height=\"292\" class=\"alignleft size-full wp-image-27877\">\u003c/a>We may be a nation of individualists, every man and woman a maverick in his or her own heart, but you'd never know it to read our recipes, so rigidly do we adhere to a generic, codified blandness in laying our how-tos.\u003c/p>\n\u003cp>By contrast, those stiff-upper-lip Brits kick over the traces when they start to mix and fry. Nigella Lawson, Sybil Kapoor, Tamsin Day-Lewis, Hugh Fearnley-Whittingstall, Dan Lepard, even \u003ca href=\"http://en.wikipedia.org/wiki/%C3%89minence_grise\">\u003cem>éminences grises\u003c/em>\u003c/a> like Elizabeth David and Patience Gray: not for these writers the strict nothing-but-the-facts-ma'am method of American cookbooks. Across the pond, lively verbs and their adverbial companions shimmy freely in recipe methods. Even adjectives get their due. My favorite? \u003cstrong>Moreish\u003c/strong>, because whatever it is, you \u003cem>must\u003c/em> have one more bite. Where Americans are folksy, British writers are droll. \u003c/p>\n\u003cp>Granted, I tend to read those written by authors with literary or journalistic backgrounds, who sift and measure their prose with as much diligence as they do their self-rising flour and diced courgettes. (Ah, those courgettes! Those aubergines! That black treacle! All almost the same as zucchini, eggplant, and molasses, but linguistically shifted just enough to nudge the reader into a right-hand driver's seat.)\u003c/p>\n\u003cp>And one of the best is Nigel Slater, whose latest work \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1607740370/kqedorg-20\">Tender: A Cook and His Vegetable Patch\u003c/a> was just released in an American edition by Berkeley's Ten Speed Press. This beautifully designed, chocolate-brown clothbound volume (complete with silvery place-keeping ribbon) is a celebration of the production of the slim but plant-packed garden of Slater's London townhouse. As dedicated an organic gardener as he may be, Slater makes no pretensions to urban self-sufficiency in his smallish backyard. As he writes, \u003c/p>\n\u003cblockquote>\u003cp>\n\"I have sown somewhat more than I have reaped. But as somewhere to watch things grow, a place to tend and nurture, to sit and eat, to drink and think, to taste and smell, and most importantly to understand the unity of growing, cooking, and eating, it is a monumental success. At least it is to me.\"\u003c/p>\u003c/blockquote>\n\u003cp>Slater, a longtime columnist for \u003ca href=\"http://www.guardian.co.uk/profile/nigelslater\">The Observer\u003c/a> and the \u003ca href=\"http://www.amazon.com/Nigel-Slater/e/B001HCZOLK/ref=ntt_athr_dp_pel_pop_1\">author of 10 cookbooks\u003c/a>, is known in this country (if he's known at all) for his two most personal books, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1592402348/kqedorg-20\">The Kitchen Diaries\u003c/a>, a week-by-week seasonal calendar of what he was cooking and eating at home, and the childhood memoir \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1592401619/kqedorg-20\">Toast--The Story of a Boy's Hunger\u003c/a>. His writing style is vivid and individual without being exactly personal. Reading this book is like wandering though an idiosyncratically decorated house: this lamp, this shell, this book reveals taste and history more succinctly than any long-winded curriculum vitae. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Slater can wax rhapsodic as Alice Waters about the dewy-fresh beauties of homegrown veg. But like his countryman Fergus Henderson, author of the excellent (and drily humorous) \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0060585366/kqedorg-20\">The Whole Beast: Nose to Tail Eating\u003c/a>, Slater has a well-honed wit and an unshakeable set of opinions about just about everything in and out of the kitchen, and he's not shy about telling us what he really thinks. \u003c/p>\n\u003cp>\u003cstrong>On spinach:\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\"When spinach is truly fresh, it squeaks as you rummage around in the pile, like the sound of wet Wellingtons on a rubber floor.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>On carrots:\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\"Not for me the pile of buttered carrots on the plate. Too sweet, too orange, (too bloody cheerful more like it).\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>On cauliflower:\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\"Sometimes I think it wouldn't bother me if I never saw one again.\"\n\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>On the box hedges surrounding his vegetable plots:\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\"Hedges, however neatly they frame your peas, beans, and swaying sunflowers, are also snail hotels, providing a home for hundreds of gastropods who come out at night, drink from your beer traps, then go on a drunken rampage.\"\n\u003c/p>\u003c/blockquote>\n\u003cp>Insults may be a cheap form of wit, but Slater also takes the time to point out the virtues of even his less-favorite things.\u003c/p>\n\u003cp>Despite the too-many snails who \"have partied on [his] carefully nurtured seedlings,\" he's still a sucker for aesthetics. \"I sometimes think the hedges would have gone long ago if it wasn't for the achingly beautiful sight of them covered in snow,\" he writes, and an accompanying photograph of their tidy snow-piled geometry proves his point. \u003c/p>\n\u003cp>Winter can also make even cauliflower worth eating. Just after slagging off this unloved brassica, he admits,\"Yet I occasionally long for a simple white bowl of cauliflower cheese on a frosty day, especially when it has been made with love, and the sauce has been improved with bay and clove and the cheese is of the robust sort that makes veins on the roof of your mouth stand out.\" (And thank you, Nigel, for providing a new yardstick for judging cheese. \"Ah, this Montgomery cheddar. Piquant, yes, but the veins on the roof of my mouth are unmoved.\") \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The book is part gardener's handbook, with growing tips and lists of his favorite, often heirloom, varieties to grow. There are useful lists of seasonings, accompaniments, and companions for each vegetable (cauliflower loves cream, caraway, juniper, anchovies, and gin), tips on harvesting, choosing, and storing, and lastly, delicious recipes for lovely-sounding things, like \u003cem>A Soup the Color of Marigolds\u003c/em> (made from carrots and yellow tomatoes); \u003cem>An Extremely Moist Chocolate-Beet Cake with Creme Fraiche and Poppy Seeds\u003c/em>; and \u003cem>Spinach, Melted Cheese, and Lightly Burned Toast\u003c/em>. This is a vegetable cookbook, but not a vegetarian one; while many of the recipes are purely plant-based, there are plenty of dishes made to feature or accompany a whole steamed fish or a hunk of grilled lamb. The recipes are bold-flavored and straightforward, with a Middle Eastern touch there, a hit of Thai or Indian here, and some unmistakablly British comfort food (like that aforementioned cauliflower in cheese sauce, an English school-lunch dish if every there was one). It's a lot of how we eat now: lots of plants, geared towards the seasons, not too fussy, globally inspired. Moreish, I'd say. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1592402348/kqedorg-20\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/tender-book.jpg\" alt=\"Tender - Nigel Slater\" title=\"Tender - Nigel Slater\" width=\"211\" height=\"292\" class=\"alignleft size-full wp-image-27877\">\u003c/a>We may be a nation of individualists, every man and woman a maverick in his or her own heart, but you'd never know it to read our recipes, so rigidly do we adhere to a generic, codified blandness in laying our how-tos.\u003c/p>\n\u003cp>By contrast, those stiff-upper-lip Brits kick over the traces when they start to mix and fry. Nigella Lawson, Sybil Kapoor, Tamsin Day-Lewis, Hugh Fearnley-Whittingstall, Dan Lepard, even \u003ca href=\"http://en.wikipedia.org/wiki/%C3%89minence_grise\">\u003cem>éminences grises\u003c/em>\u003c/a> like Elizabeth David and Patience Gray: not for these writers the strict nothing-but-the-facts-ma'am method of American cookbooks. Across the pond, lively verbs and their adverbial companions shimmy freely in recipe methods. Even adjectives get their due. My favorite? \u003cstrong>Moreish\u003c/strong>, because whatever it is, you \u003cem>must\u003c/em> have one more bite. Where Americans are folksy, British writers are droll. \u003c/p>\n\u003cp>Granted, I tend to read those written by authors with literary or journalistic backgrounds, who sift and measure their prose with as much diligence as they do their self-rising flour and diced courgettes. (Ah, those courgettes! Those aubergines! That black treacle! All almost the same as zucchini, eggplant, and molasses, but linguistically shifted just enough to nudge the reader into a right-hand driver's seat.)\u003c/p>\n\u003cp>And one of the best is Nigel Slater, whose latest work \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1607740370/kqedorg-20\">Tender: A Cook and His Vegetable Patch\u003c/a> was just released in an American edition by Berkeley's Ten Speed Press. This beautifully designed, chocolate-brown clothbound volume (complete with silvery place-keeping ribbon) is a celebration of the production of the slim but plant-packed garden of Slater's London townhouse. As dedicated an organic gardener as he may be, Slater makes no pretensions to urban self-sufficiency in his smallish backyard. As he writes, \u003c/p>\n\u003cblockquote>\u003cp>\n\"I have sown somewhat more than I have reaped. But as somewhere to watch things grow, a place to tend and nurture, to sit and eat, to drink and think, to taste and smell, and most importantly to understand the unity of growing, cooking, and eating, it is a monumental success. At least it is to me.\"\u003c/p>\u003c/blockquote>\n\u003cp>Slater, a longtime columnist for \u003ca href=\"http://www.guardian.co.uk/profile/nigelslater\">The Observer\u003c/a> and the \u003ca href=\"http://www.amazon.com/Nigel-Slater/e/B001HCZOLK/ref=ntt_athr_dp_pel_pop_1\">author of 10 cookbooks\u003c/a>, is known in this country (if he's known at all) for his two most personal books, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1592402348/kqedorg-20\">The Kitchen Diaries\u003c/a>, a week-by-week seasonal calendar of what he was cooking and eating at home, and the childhood memoir \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1592401619/kqedorg-20\">Toast--The Story of a Boy's Hunger\u003c/a>. His writing style is vivid and individual without being exactly personal. Reading this book is like wandering though an idiosyncratically decorated house: this lamp, this shell, this book reveals taste and history more succinctly than any long-winded curriculum vitae. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Slater can wax rhapsodic as Alice Waters about the dewy-fresh beauties of homegrown veg. But like his countryman Fergus Henderson, author of the excellent (and drily humorous) \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0060585366/kqedorg-20\">The Whole Beast: Nose to Tail Eating\u003c/a>, Slater has a well-honed wit and an unshakeable set of opinions about just about everything in and out of the kitchen, and he's not shy about telling us what he really thinks. \u003c/p>\n\u003cp>\u003cstrong>On spinach:\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\"When spinach is truly fresh, it squeaks as you rummage around in the pile, like the sound of wet Wellingtons on a rubber floor.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>On carrots:\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\"Not for me the pile of buttered carrots on the plate. Too sweet, too orange, (too bloody cheerful more like it).\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>On cauliflower:\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\"Sometimes I think it wouldn't bother me if I never saw one again.\"\n\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>On the box hedges surrounding his vegetable plots:\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\"Hedges, however neatly they frame your peas, beans, and swaying sunflowers, are also snail hotels, providing a home for hundreds of gastropods who come out at night, drink from your beer traps, then go on a drunken rampage.\"\n\u003c/p>\u003c/blockquote>\n\u003cp>Insults may be a cheap form of wit, but Slater also takes the time to point out the virtues of even his less-favorite things.\u003c/p>\n\u003cp>Despite the too-many snails who \"have partied on [his] carefully nurtured seedlings,\" he's still a sucker for aesthetics. \"I sometimes think the hedges would have gone long ago if it wasn't for the achingly beautiful sight of them covered in snow,\" he writes, and an accompanying photograph of their tidy snow-piled geometry proves his point. \u003c/p>\n\u003cp>Winter can also make even cauliflower worth eating. Just after slagging off this unloved brassica, he admits,\"Yet I occasionally long for a simple white bowl of cauliflower cheese on a frosty day, especially when it has been made with love, and the sauce has been improved with bay and clove and the cheese is of the robust sort that makes veins on the roof of your mouth stand out.\" (And thank you, Nigel, for providing a new yardstick for judging cheese. \"Ah, this Montgomery cheddar. Piquant, yes, but the veins on the roof of my mouth are unmoved.\") \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The book is part gardener's handbook, with growing tips and lists of his favorite, often heirloom, varieties to grow. There are useful lists of seasonings, accompaniments, and companions for each vegetable (cauliflower loves cream, caraway, juniper, anchovies, and gin), tips on harvesting, choosing, and storing, and lastly, delicious recipes for lovely-sounding things, like \u003cem>A Soup the Color of Marigolds\u003c/em> (made from carrots and yellow tomatoes); \u003cem>An Extremely Moist Chocolate-Beet Cake with Creme Fraiche and Poppy Seeds\u003c/em>; and \u003cem>Spinach, Melted Cheese, and Lightly Burned Toast\u003c/em>. This is a vegetable cookbook, but not a vegetarian one; while many of the recipes are purely plant-based, there are plenty of dishes made to feature or accompany a whole steamed fish or a hunk of grilled lamb. The recipes are bold-flavored and straightforward, with a Middle Eastern touch there, a hit of Thai or Indian here, and some unmistakablly British comfort food (like that aforementioned cauliflower in cheese sauce, an English school-lunch dish if every there was one). It's a lot of how we eat now: lots of plants, geared towards the seasons, not too fussy, globally inspired. Moreish, I'd say. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Southern Marin Welcomes Bar Bocce With Open Arms",
"title": "Southern Marin Welcomes Bar Bocce With Open Arms",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_03971.jpg\" alt=\"bar bocce\" title=\"bar bocce\" width=\"500\" height=\"373\" class=\"alignnone size-full wp-image-27201\">\u003c/p>\n\u003cp>Dining in Marin is tough. I've said it before and I'll say it again: there's just not a whole lot to choose from when you're seeking really good quality food without twenty-seven small children running amuck in a spot that's actually open past 9 p.m. Because my folks live in Marin and I visit often, I'm always on the lookout for new restaurant openings and places to try, and ever since\u003ca href=\"http://barbocce.com/\"> Bar Bocce\u003c/a> opened a few months back, it's been at the top of my list. Wood-fired pizzas, beautiful patio right on the water, bocce ball courts, inexpensive/local wine list, kind of infamous brownie? This had to be mostly hype, right? \u003c/p>\n\u003cp>First thing's first: Bar Bocce has the menu and the kitchen staff under control. The menu is a simple, straight-forward and inspired mix of American and Mediterranean food and Robert Price (former\u003ca href=\"http://www.buckeyeroadhouse.com/\"> Buckeye Roadhouse\u003c/a> chef) is manning the kitchen. So far, life is good. The appetizers are all small plates--perfect for sharing--and we found the pizza to be an ideal size for two people as long as you're ordering a few other things for the table. So we did. I suggested the meatballs; my mom was dying to try the oven-roasted asparagus with pecorino. And the pizza? It was a unanimous choice with the Dungeness crab pizza with Meyer lemon and avocado creme fraiche. \u003c/p>\n\u003cp>After ordering, we had a chance to take in the scenery, the amazing view, and the crowd inside the restaurant. There's no way to quibble with the fact that the 22-person outdoor seating area is one of the more beautiful in the county. It sits right next to the Bay with a dramatic pergola and an inviting fire pit and bocce ball court. This is the new spot to gather for happy hour drinks and watch the sun drift off into another day. The best news? There weren't twenty-seven screaming toddlers. But after experiencing the dramatic outdoor space, there's something about coming inside that seems a bit anticlimactic. It's almost as if they literally ran out of money before they began developing and designing the interior space. It looks much more like an average pizza shop, complete with large televisions broadcasting live sports games. We could've lived without this. \u003c/p>\n\u003cp>But when it all comes down to it, the food is what will bring people back. And Bar Bocce has the food down. Our meatballs--a blend of three different kinds of meat, bread crumbs, and a secret blend of spices-- were incredibly flavorful and left us actually wishing we'd ordered the meatball pizza. The asparagus was perfectly roasted, and the Crab pizza was \u003cem>almost\u003c/em> an order-again. The sourdough crust was perfectly chewy with a nice, slight char on the edges. Just the way it should be. But the crab itself was a little sparse and we thought the creme fraiche just came off as a little showy. A Dungeness crab pizza should stand on its own. And this one could, absolutely, with just a few tweaks. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/bar-bocce.jpg\" alt=\"bar bocce\" title=\"bar bocce\" width=\"500\" height=\"460\" class=\"alignnone size-full wp-image-27204\">\u003cbr>\n\u003cem>Left: Roasted Asparagus and a Meatball; Right: Dungeness Crab Pizza\u003c/em>\u003c/p>\n\u003cp>In addition to refreshingly good Marin food, I'd return for the atmosphere alone. Especially in the summer when that outdoor patio will be just a smidge warmer and early mornings at work don't seem quite as urgent. And you won't feel nearly as guilty about spending $8 on a brownie. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_04051.jpg\" alt=\"bar bocce brownie\" title=\"bar bocce brownie\" width=\"477\" height=\"500\" class=\"alignnone size-full wp-image-27234\">\u003cbr>\n\u003cem>Bar Bocce's Brownie\u003c/em>\u003c/p>\n\u003cp>I just couldn't resist trying the Bar Bocce brownie served with a cognac whipped cream. I asked our server what the story was with it and she explained that it's made with a dark, dark cocoa powder and includes espresso powder to enhance the depth even further. Now there are two types of people in this world: people who enjoy chewier, fudgy brownies and others who enjoy cakey brownies. I think both will be pleased here. The Bar Bocce brownie falls comfortably in between the two camps with a fudgy center, chewy edges and the ever-lovely mound of whipped cream.\u003c/p>\n\u003cp>Need a new place to try in Marin? Inspiration for your next date night? Patio-hopping after a long hike? Bar Bocce can (and will, in time) answer all of these questions. I'm willing to go out on a limb here and say that summers in Sausalito just got a whole lot sweeter. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://barbocce.com/index.html\">Bar Bocce\u003c/a>\u003cbr>\n1250 Bridgeway 1, Sausalito CA 94965\u003cbr>\n(415) 331-0555\u003cbr>\nMonday-Saturday 11:30 a.m. - 10 p.m.\u003cbr>\nSunday 10:30 a.m. -10 p.m.; Brunch on Sat. and Sun. served until 2:30 p.m.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_03971.jpg\" alt=\"bar bocce\" title=\"bar bocce\" width=\"500\" height=\"373\" class=\"alignnone size-full wp-image-27201\">\u003c/p>\n\u003cp>Dining in Marin is tough. I've said it before and I'll say it again: there's just not a whole lot to choose from when you're seeking really good quality food without twenty-seven small children running amuck in a spot that's actually open past 9 p.m. Because my folks live in Marin and I visit often, I'm always on the lookout for new restaurant openings and places to try, and ever since\u003ca href=\"http://barbocce.com/\"> Bar Bocce\u003c/a> opened a few months back, it's been at the top of my list. Wood-fired pizzas, beautiful patio right on the water, bocce ball courts, inexpensive/local wine list, kind of infamous brownie? This had to be mostly hype, right? \u003c/p>\n\u003cp>First thing's first: Bar Bocce has the menu and the kitchen staff under control. The menu is a simple, straight-forward and inspired mix of American and Mediterranean food and Robert Price (former\u003ca href=\"http://www.buckeyeroadhouse.com/\"> Buckeye Roadhouse\u003c/a> chef) is manning the kitchen. So far, life is good. The appetizers are all small plates--perfect for sharing--and we found the pizza to be an ideal size for two people as long as you're ordering a few other things for the table. So we did. I suggested the meatballs; my mom was dying to try the oven-roasted asparagus with pecorino. And the pizza? It was a unanimous choice with the Dungeness crab pizza with Meyer lemon and avocado creme fraiche. \u003c/p>\n\u003cp>After ordering, we had a chance to take in the scenery, the amazing view, and the crowd inside the restaurant. There's no way to quibble with the fact that the 22-person outdoor seating area is one of the more beautiful in the county. It sits right next to the Bay with a dramatic pergola and an inviting fire pit and bocce ball court. This is the new spot to gather for happy hour drinks and watch the sun drift off into another day. The best news? There weren't twenty-seven screaming toddlers. But after experiencing the dramatic outdoor space, there's something about coming inside that seems a bit anticlimactic. It's almost as if they literally ran out of money before they began developing and designing the interior space. It looks much more like an average pizza shop, complete with large televisions broadcasting live sports games. We could've lived without this. \u003c/p>\n\u003cp>But when it all comes down to it, the food is what will bring people back. And Bar Bocce has the food down. Our meatballs--a blend of three different kinds of meat, bread crumbs, and a secret blend of spices-- were incredibly flavorful and left us actually wishing we'd ordered the meatball pizza. The asparagus was perfectly roasted, and the Crab pizza was \u003cem>almost\u003c/em> an order-again. The sourdough crust was perfectly chewy with a nice, slight char on the edges. Just the way it should be. But the crab itself was a little sparse and we thought the creme fraiche just came off as a little showy. A Dungeness crab pizza should stand on its own. And this one could, absolutely, with just a few tweaks. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/bar-bocce.jpg\" alt=\"bar bocce\" title=\"bar bocce\" width=\"500\" height=\"460\" class=\"alignnone size-full wp-image-27204\">\u003cbr>\n\u003cem>Left: Roasted Asparagus and a Meatball; Right: Dungeness Crab Pizza\u003c/em>\u003c/p>\n\u003cp>In addition to refreshingly good Marin food, I'd return for the atmosphere alone. Especially in the summer when that outdoor patio will be just a smidge warmer and early mornings at work don't seem quite as urgent. And you won't feel nearly as guilty about spending $8 on a brownie. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_04051.jpg\" alt=\"bar bocce brownie\" title=\"bar bocce brownie\" width=\"477\" height=\"500\" class=\"alignnone size-full wp-image-27234\">\u003cbr>\n\u003cem>Bar Bocce's Brownie\u003c/em>\u003c/p>\n\u003cp>I just couldn't resist trying the Bar Bocce brownie served with a cognac whipped cream. I asked our server what the story was with it and she explained that it's made with a dark, dark cocoa powder and includes espresso powder to enhance the depth even further. Now there are two types of people in this world: people who enjoy chewier, fudgy brownies and others who enjoy cakey brownies. I think both will be pleased here. The Bar Bocce brownie falls comfortably in between the two camps with a fudgy center, chewy edges and the ever-lovely mound of whipped cream.\u003c/p>\n\u003cp>Need a new place to try in Marin? Inspiration for your next date night? Patio-hopping after a long hike? Bar Bocce can (and will, in time) answer all of these questions. I'm willing to go out on a limb here and say that summers in Sausalito just got a whole lot sweeter. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://barbocce.com/index.html\">Bar Bocce\u003c/a>\u003cbr>\n1250 Bridgeway 1, Sausalito CA 94965\u003cbr>\n(415) 331-0555\u003cbr>\nMonday-Saturday 11:30 a.m. - 10 p.m.\u003cbr>\nSunday 10:30 a.m. -10 p.m.; Brunch on Sat. and Sun. served until 2:30 p.m.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "An Interview with Gracias Madre's Eva Ackerman",
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"content": "\u003cp>\u003ca href=\"http://www.gracias-madre.com/web/index.php\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Madre.jpg\" alt=\"Gracias Madre\" title=\"Gracias Madre\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-26483\">\u003c/a>\u003cbr>\n\u003ca href=\"http://www.gracias-madre.com/web/index.php\">Gracias Madre\u003c/a> is my favorite restaurant. It's homey, it's vibrant, and it's the only place where I can eat just a bowl of kale and feel satisfied. The staff is welcoming, and the dishes are simple and flavorful, relying not on meat substitutes or intricate concoctions, but on just REALLY good ingredients -- which truly makes all the difference when it comes to taste. Everything is organic and vegan (and still totally affordable!), with the majority of their produce grown at their very own organic, biodynamic \u003ca href=\"http://www.belovefarm.com/\">Be Love Farm\u003c/a> in Vacaville. That includes non-GMO varieties of heirloom corn used to make handmade tortillas and tamales. \u003c/p>\n\u003cp>But instead of me going on and on, let's instead have General Manager Eva Ackerman fill you in on the details about this \u003ca href=\"http://pages.citebite.com/s5m1v7m2citx\">award-winning\u003c/a> (and not even in a vegan category!) restaurant. Below are her answers to my questions about the inspiration behind Gracias Madre, her views on the current Bay Area vegan scene, what the restaurant is planning for the future, and much more. \u003c/p>\n\u003cp>Eva Ackerman has been with the \u003ca href=\"http://www.cafegratitude.com/\">Café Gratitude\u003c/a> family (Gracias Madre's sister group of restaurants) since 2006. But her experience with the Spanish language and Spanish and Latin American culture goes back to her childhood days in Tucson. At the age of 16 she was already studying abroad in Bilbao, Spain and then went on to receive a degree in Spanish and Latin American Studies. Fluent in Spanish, she has performed as a translator for two non-profit organizations based in fair trade and sustainable development. So it's no surprise that her current venture with Gracias Madre is a labor of love. She's become an unofficial “company translator,\" bridging communication between employees and members of the community, and leads Café Gratitude's \u003ca href=\"http://www.cafegratitude.com/events/workshops\">transformational workshops\u003c/a> in Spanish. \u003c/p>\n\u003col>\n\u003cli>\u003cstrong>What is the inspiration behind Gracias Madre?\u003c/strong>\u003cbr>\n\u003cblockquote>\u003cp>Café Gratitude and Gracias Madre is an amazing cross-cultural, bilingual community, comprised mainly of North and South Americans. A lot of us LOVE eating Mexican food, but there really are no organic, vegan options available. So we thought it would be amazing to create a restaurant with 100% organic, vegan, Mexican fare where people could eat the food they love without compromising their values. We also wanted it to be a place to honor Mother Earth and all mothers everywhere, as well as the qualities of the Divine Feminine that we can all express like Love, Compassion, Patience, Service and Generosity. Gracias Madre is a place to celebrate life, to celebrate ourselves and each other, and to give thanks for the myriad ways in which the Earth provides for us every day!\u003c/p>\u003c/blockquote>\n\u003c/li>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Gracias-Madre-Bar.jpg\" alt=\"Gracias Madre Bar\" title=\"Gracias Madre Bar\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-26514\">\u003c/p>\n\u003cli>\u003cstrong>Are all of the staff at the restaurant vegan?\u003c/strong>\u003cbr>\n\u003cblockquote>\u003cp>No. Gracias Madre is a source of diet and health education for many of our employees. There are people here from all across the diet spectrum, and what we offer is support in making healthier choices overall, regardless of your personal diet, as well as encouragement to support organic, local food choices. Many people have made significant changes in their diets since working here, and several have embarked on their very first cleanse! We are also successful in modeling the fact that healthy, vegan food can be completely hearty, rich, and satisfying. It’s fun and exciting.\u003c/p>\u003c/blockquote>\n\u003c/li>\n\u003cli>\u003cstrong>What is Gracias Madre’s relationship to Café Gratitude? \u003c/strong>\u003cbr>\n\u003cblockquote>\u003cp>We are one and the same! We are the same company, same community, have the same philosophy and commitment to transformation and love. We also share the same Central Kitchen and both enjoy the bounty of the Be Love Farm, owned by Matthew and Terces Engelhart, our owners. Most of the management and some of the employees transferred to Gracias Madre from Café Gratitude when we opened. Sometimes I say Gracias Madre is Café Gratitude’s “hermanita,” or “little sister.” We are simply a different expression of the same mission.\u003c/p>\u003c/blockquote>\n\u003c/li>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Empanada-del-Dia-new.jpg\" alt=\"Empanada del Dia\" title=\"Empanada del Dia\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-27132\">\u003cbr>\n\u003cem>Empanada del Dia\u003c/em>\u003c/p>\n\u003cli>\u003cstrong>How do you feel about the vegan scene in the Bay Area and where it is going? Is there anything in particular you would like to see happen (or not happen)?\u003c/strong>\u003cbr>\n\u003cblockquote>\u003cp>\nI feel excited about the direction it’s taking. It is becoming easier and easier to be vegan and eat out. My experience is that you can actually find more and more interesting and tasty options. My hope is that this pattern increases, and also that the trend moves away from processed soy products (meat substitutions) and instead towards fresh delicious choices that simply don’t contain meat or dairy.\u003c/p>\u003c/blockquote>\n\u003c/li>\n\u003cli>\u003cstrong>What is your favorite dish on the menu?\u003c/strong>\u003cbr>\n\u003cblockquote>\u003cp>Wow, that’s a tough one! I love all of our dishes so much! But if I had to pick one, it would be our Enchiladas con Mole. Our homemade tortillas are cooked in our fabulous traditional mole sauce, topped with garlic roasted mushrooms, cashew cream and cilantro, and served with sautéed kale and our famous black beans. It is truly a beautiful dish, both in terms of aesthetics and taste. I recommend it often, and people always thank me afterwards for suggesting it!\u003c/p>\u003c/blockquote>\n\u003c/li>\n\u003cli>\u003cstrong>What are your favorite vegan spots and dishes in the Bay Area (outside of Gracias Madre)?\u003c/strong>\u003cbr>\n\u003cblockquote>\u003cp>Well, first would be Café Gratitude, of course! After that I enjoy \u003ca href=\"http://www.gatherrestaurant.com/\">Gather\u003c/a> in Berkeley, which is not vegan but they are organic and mostly local, and about 25% of their menu is vegan. \u003ca href=\"http://www.millenniumrestaurant.com/\">Millennium\u003c/a> is a classic favorite, and I also enjoy the \u003ca href=\"http://www.slanteddoor.com/\">Slanted Door\u003c/a>. Just like Gather, the Slanted Door is not vegan, but it’s very easy to be vegan and feel completely satisfied there!\u003c/p>\u003c/blockquote>\n\u003c/li>\n\u003cli>\u003cstrong>What cookbooks do you use most often at home?\u003c/strong>\u003cbr>\n\u003cblockquote>\u003cp>I honestly don’t use cookbooks. But my girlfriend Chandra is the executive chef here and an incredible cook, so any questions I have about technique, ingredients or idea, I just need to ask her! I am so lucky.\u003c/p>\u003c/blockquote>\n\u003c/li>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Papas-al-Horno-new.jpg\" alt=\"Papas al Horno\" title=\"Papas al Horno\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-27133\">\u003cbr>\n\u003cem>Papas al Horno\u003c/em>\u003c/p>\n\u003cli>\n\u003cstrong>Do you think Gracias Madre will ever give out their secret recipe for that amazing cashew nacho cheese? If not, are there any other food tips you are willing to share with us… please?\u003c/strong>\n\u003cblockquote>\u003cp>We are planning to put out a cookbook in the future, and if we do, then it will certainly include the nacho cheese! \u003c/p>\n\u003col>\nI have two pieces of food/cooking advice to share: \n\u003cli>Use good ingredients! I believe that one of the reasons people love our food so much is because they can really TASTE the glory of each vegetable we use. We use 100% organic, locally farmed ingredients, including our olive oil! If you compare these ingredients to their conventional counterparts at mainstream grocery stores, it tastes almost as if they are from different species. Starting with the right ingredients will immediately make any dish brighter and more flavorful.\u003c/li>\n\u003cli>Keep it Simple! Our dishes are really quite simple. Overcomplication can really take a meal in the wrong way. So my advice here is to see what are a few ingredients that you think will make your dish shine. What will bring out the natural flavors of the vegetable you are cooking? Keep it at that, and let the produce speak for itself.\u003c/li>\n\u003c/ol>\n\u003c/blockquote>\n\u003c/li>\n\u003cli>\u003cstrong>What are your future plans for the restaurant?\u003c/strong>\u003cbr>\n\u003cblockquote>\u003cp>Well, like I said, a cookbook is in the future plans. We also plan to develop an externship program with some of the local schools, in which students will be able to come to our Be Love Farm and learn about organic farming, and then come and learn about preparing the food in our kitchen right here at Gracias Madre! Those are two of the projects on the horizon.\u003c/p>\u003c/blockquote>\n\u003c/li>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Mocha-Cheesecake-new.jpg\" alt=\"Mocha Cheesecake\" title=\"Mocha Cheesecake\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-27134\">\u003cbr>\n\u003cem>Mocha Cheesecake\u003c/em>\u003c/p>\n\u003cli>\u003cstrong>When will you start a dessert of the month club? And can I be your cheesecake/flan tester?\u003c/strong>\u003cbr>\n\u003cblockquote>\u003cp>Heehee! Well, that’s a great idea. Please come in and taste the flan and cheesecake as much as you possibly can! Strawberries are starting to make their way back in season, so come try our new Strawberry Cheesecake!\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>I'm on it!\u003c/strong>\n\u003c/p>\u003c/li>\u003c/ol>\n\n\u003chr>\n\u003cp>\u003ca href=\"http://www.gracias-madre.com/web/index.php\">Gracias Madre\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Gracias+Madre,+Mission+Street,+San+Francisco,+CA+94110&aq=0&sll=37.0625,-95.677068&sspn=36.778911,69.169922&ie=UTF8&hq=Gracias+Madre,&hnear=Mission+St,+San+Francisco,+California+94110&ll=37.764948,-122.418938&spn=0.034197,0.067549&z=14&iwloc=A\">Map\u003c/a>\u003cbr>\n2211 Mission Street\u003cbr>\nSan Francisco, CA 94110\u003cbr>\nPhone: 415-683-1336\u003cbr>\nHours: Open Daily 11am-11pm\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/#!/graciasmadre\">@GraciasMadre\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Gracias-Madre/188814372875\">Gracias Madre\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>[ad floatright]\u003c/p>\n",
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"excerpt": "Vi Zahajszky interviews Eva Ackerman, the General Manager of Gracias Madre, a vegan organic Mexican restaurant in the Mission. The restaurant is the \"little sister\" to Cafe Gratitude, a local raw vegan restaurant and a majority of their produce is grown on the company-owned organic biodynamic farm in Vacaville, Be Love Farm.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.gracias-madre.com/web/index.php\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Madre.jpg\" alt=\"Gracias Madre\" title=\"Gracias Madre\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-26483\">\u003c/a>\u003cbr>\n\u003ca href=\"http://www.gracias-madre.com/web/index.php\">Gracias Madre\u003c/a> is my favorite restaurant. It's homey, it's vibrant, and it's the only place where I can eat just a bowl of kale and feel satisfied. The staff is welcoming, and the dishes are simple and flavorful, relying not on meat substitutes or intricate concoctions, but on just REALLY good ingredients -- which truly makes all the difference when it comes to taste. Everything is organic and vegan (and still totally affordable!), with the majority of their produce grown at their very own organic, biodynamic \u003ca href=\"http://www.belovefarm.com/\">Be Love Farm\u003c/a> in Vacaville. That includes non-GMO varieties of heirloom corn used to make handmade tortillas and tamales. \u003c/p>\n\u003cp>But instead of me going on and on, let's instead have General Manager Eva Ackerman fill you in on the details about this \u003ca href=\"http://pages.citebite.com/s5m1v7m2citx\">award-winning\u003c/a> (and not even in a vegan category!) restaurant. Below are her answers to my questions about the inspiration behind Gracias Madre, her views on the current Bay Area vegan scene, what the restaurant is planning for the future, and much more. \u003c/p>\n\u003cp>Eva Ackerman has been with the \u003ca href=\"http://www.cafegratitude.com/\">Café Gratitude\u003c/a> family (Gracias Madre's sister group of restaurants) since 2006. But her experience with the Spanish language and Spanish and Latin American culture goes back to her childhood days in Tucson. At the age of 16 she was already studying abroad in Bilbao, Spain and then went on to receive a degree in Spanish and Latin American Studies. Fluent in Spanish, she has performed as a translator for two non-profit organizations based in fair trade and sustainable development. So it's no surprise that her current venture with Gracias Madre is a labor of love. She's become an unofficial “company translator,\" bridging communication between employees and members of the community, and leads Café Gratitude's \u003ca href=\"http://www.cafegratitude.com/events/workshops\">transformational workshops\u003c/a> in Spanish. \u003c/p>\n\u003col>\n\u003cli>\u003cstrong>What is the inspiration behind Gracias Madre?\u003c/strong>\u003cbr>\n\u003cblockquote>\u003cp>Café Gratitude and Gracias Madre is an amazing cross-cultural, bilingual community, comprised mainly of North and South Americans. A lot of us LOVE eating Mexican food, but there really are no organic, vegan options available. So we thought it would be amazing to create a restaurant with 100% organic, vegan, Mexican fare where people could eat the food they love without compromising their values. We also wanted it to be a place to honor Mother Earth and all mothers everywhere, as well as the qualities of the Divine Feminine that we can all express like Love, Compassion, Patience, Service and Generosity. Gracias Madre is a place to celebrate life, to celebrate ourselves and each other, and to give thanks for the myriad ways in which the Earth provides for us every day!\u003c/p>\u003c/blockquote>\n\u003c/li>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Gracias-Madre-Bar.jpg\" alt=\"Gracias Madre Bar\" title=\"Gracias Madre Bar\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-26514\">\u003c/p>\n\u003cli>\u003cstrong>Are all of the staff at the restaurant vegan?\u003c/strong>\u003cbr>\n\u003cblockquote>\u003cp>No. Gracias Madre is a source of diet and health education for many of our employees. There are people here from all across the diet spectrum, and what we offer is support in making healthier choices overall, regardless of your personal diet, as well as encouragement to support organic, local food choices. Many people have made significant changes in their diets since working here, and several have embarked on their very first cleanse! We are also successful in modeling the fact that healthy, vegan food can be completely hearty, rich, and satisfying. It’s fun and exciting.\u003c/p>\u003c/blockquote>\n\u003c/li>\n\u003cli>\u003cstrong>What is Gracias Madre’s relationship to Café Gratitude? \u003c/strong>\u003cbr>\n\u003cblockquote>\u003cp>We are one and the same! We are the same company, same community, have the same philosophy and commitment to transformation and love. We also share the same Central Kitchen and both enjoy the bounty of the Be Love Farm, owned by Matthew and Terces Engelhart, our owners. Most of the management and some of the employees transferred to Gracias Madre from Café Gratitude when we opened. Sometimes I say Gracias Madre is Café Gratitude’s “hermanita,” or “little sister.” We are simply a different expression of the same mission.\u003c/p>\u003c/blockquote>\n\u003c/li>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Empanada-del-Dia-new.jpg\" alt=\"Empanada del Dia\" title=\"Empanada del Dia\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-27132\">\u003cbr>\n\u003cem>Empanada del Dia\u003c/em>\u003c/p>\n\u003cli>\u003cstrong>How do you feel about the vegan scene in the Bay Area and where it is going? Is there anything in particular you would like to see happen (or not happen)?\u003c/strong>\u003cbr>\n\u003cblockquote>\u003cp>\nI feel excited about the direction it’s taking. It is becoming easier and easier to be vegan and eat out. My experience is that you can actually find more and more interesting and tasty options. My hope is that this pattern increases, and also that the trend moves away from processed soy products (meat substitutions) and instead towards fresh delicious choices that simply don’t contain meat or dairy.\u003c/p>\u003c/blockquote>\n\u003c/li>\n\u003cli>\u003cstrong>What is your favorite dish on the menu?\u003c/strong>\u003cbr>\n\u003cblockquote>\u003cp>Wow, that’s a tough one! I love all of our dishes so much! But if I had to pick one, it would be our Enchiladas con Mole. Our homemade tortillas are cooked in our fabulous traditional mole sauce, topped with garlic roasted mushrooms, cashew cream and cilantro, and served with sautéed kale and our famous black beans. It is truly a beautiful dish, both in terms of aesthetics and taste. I recommend it often, and people always thank me afterwards for suggesting it!\u003c/p>\u003c/blockquote>\n\u003c/li>\n\u003cli>\u003cstrong>What are your favorite vegan spots and dishes in the Bay Area (outside of Gracias Madre)?\u003c/strong>\u003cbr>\n\u003cblockquote>\u003cp>Well, first would be Café Gratitude, of course! After that I enjoy \u003ca href=\"http://www.gatherrestaurant.com/\">Gather\u003c/a> in Berkeley, which is not vegan but they are organic and mostly local, and about 25% of their menu is vegan. \u003ca href=\"http://www.millenniumrestaurant.com/\">Millennium\u003c/a> is a classic favorite, and I also enjoy the \u003ca href=\"http://www.slanteddoor.com/\">Slanted Door\u003c/a>. Just like Gather, the Slanted Door is not vegan, but it’s very easy to be vegan and feel completely satisfied there!\u003c/p>\u003c/blockquote>\n\u003c/li>\n\u003cli>\u003cstrong>What cookbooks do you use most often at home?\u003c/strong>\u003cbr>\n\u003cblockquote>\u003cp>I honestly don’t use cookbooks. But my girlfriend Chandra is the executive chef here and an incredible cook, so any questions I have about technique, ingredients or idea, I just need to ask her! I am so lucky.\u003c/p>\u003c/blockquote>\n\u003c/li>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Papas-al-Horno-new.jpg\" alt=\"Papas al Horno\" title=\"Papas al Horno\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-27133\">\u003cbr>\n\u003cem>Papas al Horno\u003c/em>\u003c/p>\n\u003cli>\n\u003cstrong>Do you think Gracias Madre will ever give out their secret recipe for that amazing cashew nacho cheese? If not, are there any other food tips you are willing to share with us… please?\u003c/strong>\n\u003cblockquote>\u003cp>We are planning to put out a cookbook in the future, and if we do, then it will certainly include the nacho cheese! \u003c/p>\n\u003col>\nI have two pieces of food/cooking advice to share: \n\u003cli>Use good ingredients! I believe that one of the reasons people love our food so much is because they can really TASTE the glory of each vegetable we use. We use 100% organic, locally farmed ingredients, including our olive oil! If you compare these ingredients to their conventional counterparts at mainstream grocery stores, it tastes almost as if they are from different species. Starting with the right ingredients will immediately make any dish brighter and more flavorful.\u003c/li>\n\u003cli>Keep it Simple! Our dishes are really quite simple. Overcomplication can really take a meal in the wrong way. So my advice here is to see what are a few ingredients that you think will make your dish shine. What will bring out the natural flavors of the vegetable you are cooking? Keep it at that, and let the produce speak for itself.\u003c/li>\n\u003c/ol>\n\u003c/blockquote>\n\u003c/li>\n\u003cli>\u003cstrong>What are your future plans for the restaurant?\u003c/strong>\u003cbr>\n\u003cblockquote>\u003cp>Well, like I said, a cookbook is in the future plans. We also plan to develop an externship program with some of the local schools, in which students will be able to come to our Be Love Farm and learn about organic farming, and then come and learn about preparing the food in our kitchen right here at Gracias Madre! Those are two of the projects on the horizon.\u003c/p>\u003c/blockquote>\n\u003c/li>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Mocha-Cheesecake-new.jpg\" alt=\"Mocha Cheesecake\" title=\"Mocha Cheesecake\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-27134\">\u003cbr>\n\u003cem>Mocha Cheesecake\u003c/em>\u003c/p>\n\u003cli>\u003cstrong>When will you start a dessert of the month club? And can I be your cheesecake/flan tester?\u003c/strong>\u003cbr>\n\u003cblockquote>\u003cp>Heehee! Well, that’s a great idea. Please come in and taste the flan and cheesecake as much as you possibly can! Strawberries are starting to make their way back in season, so come try our new Strawberry Cheesecake!\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>I'm on it!\u003c/strong>\n\u003c/p>\u003c/li>\u003c/ol>\n\n\u003chr>\n\u003cp>\u003ca href=\"http://www.gracias-madre.com/web/index.php\">Gracias Madre\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Gracias+Madre,+Mission+Street,+San+Francisco,+CA+94110&aq=0&sll=37.0625,-95.677068&sspn=36.778911,69.169922&ie=UTF8&hq=Gracias+Madre,&hnear=Mission+St,+San+Francisco,+California+94110&ll=37.764948,-122.418938&spn=0.034197,0.067549&z=14&iwloc=A\">Map\u003c/a>\u003cbr>\n2211 Mission Street\u003cbr>\nSan Francisco, CA 94110\u003cbr>\nPhone: 415-683-1336\u003cbr>\nHours: Open Daily 11am-11pm\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/#!/graciasmadre\">@GraciasMadre\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Gracias-Madre/188814372875\">Gracias Madre\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/seating.jpg\" alt=\"Curry Up Now restaurant interior\" title=\"Curry Up Now restaurant interior\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-26465\">\u003c/p>\n\u003cp>The popular Indian food truck \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/10/food-trucks-curry-up-now-is-here-to-stay/\">Curry Up Now\u003c/a> has hit the big time. Their first brick and mortar restaurant opened this past Saturday in downtown San Mateo to \u003ca href=\"http://curryupnow.posterous.com/love-our-fans-theyve-been-lining-up?ref=nf\">long lines out the door\u003c/a>. Fortunately, they invited some friends, family and food bloggers for a sneak peak the day before they opened to the public. \u003c/p>\n\u003cp>“Everything’s the same except now we have a restaurant,” said staffer, Jessica Hui. Their four food trucks will continue serving their versions of Indian street food all over the Bay Area. “The restaurant is more of a sit down place to eat, whereas the trucks are for people who just want to grab and go,” although takeout is always an option at the restaurant as well. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/menu-counter.jpg\" alt=\"Counter and menu at Curry Up Now restaurant\" title=\"Counter and menu at Curry Up Now restaurant\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-26467\">\u003c/p>\n\u003cp>Customers order from the oversized menu on the wall and pay at the counter. You then scribble your name on one of the mini chalkboards they’ll give you, and take it to your table so the food can be delivered to you there. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The menu looks almost like a mural, becoming a focal point for the entire room. “The fonts on the chalkboard menu are inspired by hit \u003ca href=\"http://en.wikipedia.org/wiki/Bollywood\">Bollywood\u003c/a> movies,” says owner Rana Kapoor. That, along with their newly redesigned pink and orange logo, add a pop of color and character to the otherwise clean, simple, yet comfortable setting. And there is definitely an urban feel from the distressed wood and brushed metal accents that is on par with their street food roots. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/blackboard-menu.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/blackboard-menu.jpg\" alt=\"blackboard menu at Curry Up Now restaurant\" title=\"blackboard menu at Curry Up Now restaurant\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-26469\">\u003c/a>\u003c/p>\n\u003cp>The menu is almost identical to what you’d find on one of their trucks, including fan favorites like Chicken Tikka Masala Burritos, Kathi Rolls, and \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/10/food-trucks-curry-up-now-is-here-to-stay/\">Deconstructed Samosas\u003c/a>. They plan to do different specials everyday to change things up a bit.\u003c/p>\n\u003cp>The biggest differences are the selection of Thalis, which are like dinner/lunch plates, and include saffron basmati rice and parantha (a sort of flatbread) and small salad. Diners choose from either two or three items from the list of options, which include Kadhai chicken, paneer or tofu, and Keema Matar Aloo. Fans of the Curry Up Now trucks and those familiar with Indian food will have no problem maneuvering through the menu. Those who aren’t will need some handholding from the friendly staff.\u003c/p>\n\u003cp>The other difference from the truck is the addition of a kids menu. Since this is a suburban brick and mortar joint, the need for this was obvious. “I didn’t know what to put on the kids menu so I asked my kids what I should do,” says Kapoor. “They said, ‘Mom, just serve them what you serve us!’” Hence the three options of either a quesadilla, Tandoori chicken or paneer, or Kathi Roll, and a side order of fries or broccoli.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/chix-parantha-quesadillix.jpg\" alt=\"Chicken Parantha Quesadillix with yogurt\" title=\"Chicken Parantha Quesadillix with yogurt\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-26471\">\u003cbr>\n\u003cem>Chicken Parantha Quesadillix with yogurt\u003c/em>\u003c/p>\n\u003cp>Like any other restaurant, there’s no point in judging the food on the very first day of operation, but I’m glad to say all the items I ordered were completely consistent with the taste and quality of the food on any of their trucks, including the Chana Masala, a spicy stew of chickpeas and classic Indian spices, and the Chicken Parantha Quesadillix with yogurt on the side and that famous green sauce.\u003c/p>\n\u003cp>Curry Up Now’s over 4000 \u003ca href=\"https://www.facebook.com/curryupnow\">Facebook\u003c/a> and almost 6000 \u003ca href=\"http://twitter.com/#!/CurryUpNow\">Twitter\u003c/a> followers will surely be excited at the thought of grabbing a Kathi Roll whenever they want now. And with a stable location, new fans won’t have to have a Twitter account to find their food.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.curryupnow.com/\">Curry Up Now\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=129+South+B+Street,+San+Mateo,+CA&aq=0&sll=37.598187,-122.250878&sspn=0.545121,1.260681&ie=UTF8&hq=&hnear=129+S+B+St,+San+Mateo,+California+94401&ll=37.567321,-122.323472&spn=0.008521,0.019698&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\n129 South B Street\u003cbr>\nSan Mateo, CA 94401\u003cbr>\n650-477-1001\u003cbr>\n\u003cstrong>Restaurant Hours:\u003c/strong> Tuesday-Sunday, 11am-10pm\u003cbr>\n\u003ca href=\"https://www.facebook.com/curryupnow\">Facebook.com/curryupnow\u003c/a>\u003cbr>\n\u003ca href=\"http://twitter.com/#!/CurryUpNow\">@curryupnow\u003c/a>\u003c/p>\n\n",
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"excerpt": "The popular Indian food truck \u003cem>Curry Up Now\u003c/em> has hit the big time. Their first brick and mortar restaurant opened this past Saturday in downtown San Mateo to long lines out the door. Fortunately, they invited some friends, family and food bloggers for a sneak peak the day before they opened to the public.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/seating.jpg\" alt=\"Curry Up Now restaurant interior\" title=\"Curry Up Now restaurant interior\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-26465\">\u003c/p>\n\u003cp>The popular Indian food truck \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/10/food-trucks-curry-up-now-is-here-to-stay/\">Curry Up Now\u003c/a> has hit the big time. Their first brick and mortar restaurant opened this past Saturday in downtown San Mateo to \u003ca href=\"http://curryupnow.posterous.com/love-our-fans-theyve-been-lining-up?ref=nf\">long lines out the door\u003c/a>. Fortunately, they invited some friends, family and food bloggers for a sneak peak the day before they opened to the public. \u003c/p>\n\u003cp>“Everything’s the same except now we have a restaurant,” said staffer, Jessica Hui. Their four food trucks will continue serving their versions of Indian street food all over the Bay Area. “The restaurant is more of a sit down place to eat, whereas the trucks are for people who just want to grab and go,” although takeout is always an option at the restaurant as well. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/menu-counter.jpg\" alt=\"Counter and menu at Curry Up Now restaurant\" title=\"Counter and menu at Curry Up Now restaurant\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-26467\">\u003c/p>\n\u003cp>Customers order from the oversized menu on the wall and pay at the counter. You then scribble your name on one of the mini chalkboards they’ll give you, and take it to your table so the food can be delivered to you there. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The menu looks almost like a mural, becoming a focal point for the entire room. “The fonts on the chalkboard menu are inspired by hit \u003ca href=\"http://en.wikipedia.org/wiki/Bollywood\">Bollywood\u003c/a> movies,” says owner Rana Kapoor. That, along with their newly redesigned pink and orange logo, add a pop of color and character to the otherwise clean, simple, yet comfortable setting. And there is definitely an urban feel from the distressed wood and brushed metal accents that is on par with their street food roots. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/blackboard-menu.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/blackboard-menu.jpg\" alt=\"blackboard menu at Curry Up Now restaurant\" title=\"blackboard menu at Curry Up Now restaurant\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-26469\">\u003c/a>\u003c/p>\n\u003cp>The menu is almost identical to what you’d find on one of their trucks, including fan favorites like Chicken Tikka Masala Burritos, Kathi Rolls, and \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/10/food-trucks-curry-up-now-is-here-to-stay/\">Deconstructed Samosas\u003c/a>. They plan to do different specials everyday to change things up a bit.\u003c/p>\n\u003cp>The biggest differences are the selection of Thalis, which are like dinner/lunch plates, and include saffron basmati rice and parantha (a sort of flatbread) and small salad. Diners choose from either two or three items from the list of options, which include Kadhai chicken, paneer or tofu, and Keema Matar Aloo. Fans of the Curry Up Now trucks and those familiar with Indian food will have no problem maneuvering through the menu. Those who aren’t will need some handholding from the friendly staff.\u003c/p>\n\u003cp>The other difference from the truck is the addition of a kids menu. Since this is a suburban brick and mortar joint, the need for this was obvious. “I didn’t know what to put on the kids menu so I asked my kids what I should do,” says Kapoor. “They said, ‘Mom, just serve them what you serve us!’” Hence the three options of either a quesadilla, Tandoori chicken or paneer, or Kathi Roll, and a side order of fries or broccoli.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/chix-parantha-quesadillix.jpg\" alt=\"Chicken Parantha Quesadillix with yogurt\" title=\"Chicken Parantha Quesadillix with yogurt\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-26471\">\u003cbr>\n\u003cem>Chicken Parantha Quesadillix with yogurt\u003c/em>\u003c/p>\n\u003cp>Like any other restaurant, there’s no point in judging the food on the very first day of operation, but I’m glad to say all the items I ordered were completely consistent with the taste and quality of the food on any of their trucks, including the Chana Masala, a spicy stew of chickpeas and classic Indian spices, and the Chicken Parantha Quesadillix with yogurt on the side and that famous green sauce.\u003c/p>\n\u003cp>Curry Up Now’s over 4000 \u003ca href=\"https://www.facebook.com/curryupnow\">Facebook\u003c/a> and almost 6000 \u003ca href=\"http://twitter.com/#!/CurryUpNow\">Twitter\u003c/a> followers will surely be excited at the thought of grabbing a Kathi Roll whenever they want now. And with a stable location, new fans won’t have to have a Twitter account to find their food.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.curryupnow.com/\">Curry Up Now\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=129+South+B+Street,+San+Mateo,+CA&aq=0&sll=37.598187,-122.250878&sspn=0.545121,1.260681&ie=UTF8&hq=&hnear=129+S+B+St,+San+Mateo,+California+94401&ll=37.567321,-122.323472&spn=0.008521,0.019698&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\n129 South B Street\u003cbr>\nSan Mateo, CA 94401\u003cbr>\n650-477-1001\u003cbr>\n\u003cstrong>Restaurant Hours:\u003c/strong> Tuesday-Sunday, 11am-10pm\u003cbr>\n\u003ca href=\"https://www.facebook.com/curryupnow\">Facebook.com/curryupnow\u003c/a>\u003cbr>\n\u003ca href=\"http://twitter.com/#!/CurryUpNow\">@curryupnow\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Pizza and Pasta Rule at Osteria Coppa",
"title": "Pizza and Pasta Rule at Osteria Coppa",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/osteria-coppa-interior.jpg\" alt=\"Osteria Coppa interior\" title=\"Osteria Coppa interior\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-25692\">\u003cbr>\n\u003cem>Osteria Coppa bar interior\u003c/em>\u003c/p>\n\u003cp>Perfectly acceptable pasta and mediocre slices of pizza are easy to find. If you haven't had a decent interpretation of either in a while, you can easily forget what a great version tastes like. \u003c/p>\n\u003cp>Let's just say I've now been reminded.\u003c/p>\n\u003cp>\u003ca href=\"http://osteriacoppa.com/\">Osteria Coppa\u003c/a> in San Mateo is owned by the folks who run \u003ca href=\"http://www.samschowderhouse.com/\">Sam's Chowder House\u003c/a> in Half Moon Bay; a Peninsula institution. Executive Chef Chanan Kamen takes pride in his handmade pastas and hand-stretched pizzas, and it shows. His resume includes Michelin-starred Quince and Jardinere in San Francisco, and Picholine and Tabla in New York City.\u003c/p>\n\u003cp>Osteria Coppa is a farm-to-table restaurant, meaning they use organic, locally sourced, artisanal ingredients. They cure their salumi in-house, fire up hand-made pizzas in their stone ovens, and artfully make their own pastas.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I paid two visits to the restaurant and each time focused solely on the pizzas and pastas. The pastas in particular have gotten rave reviews in the \u003ca href=\"http://articles.sfgate.com/2010-12-16/entertainment/25193914_1_pasta-osteria-coppa-chanan-kamen\">San Francisco Chronicle\u003c/a>, the \u003ca href=\"http://www.mercurynews.com/restaurants/ci_16734369?nclick_check=1\">San Jose Mercury News\u003c/a> and \u003ca href=\"http://www.sfexaminer.com/entertainment/food-and-wine/2011/03/osteria-coppa-makes-pasta-simply-die\">The San Francisco Examiner\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/pizza500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/pizza500.jpg\" alt=\"Braised Radicchio, Panchetta and Aged Balsamico Pizza\" title=\"Braised Radicchio, Panchetta and Aged Balsamico Pizza\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-25695\">\u003c/a>\u003cbr>\n\u003cem>Braised Radicchio, Panchetta and Aged Balsamico Pizza\u003c/em>\u003c/p>\n\u003cp>I tried both the house-made sausage, speck and crimini mushroom pizza, as well as the pancetta, braised radicchio and aged balsamico. Both thin-crust, Neapolitan-style pies were fantastic for this simple reason: the fresh, creative topping combinations worked perfectly on an exceptional crust.\u003c/p>\n\u003cp>The flavors on both pizzas were well conceived, but I was particularly impressed with the pancetta, braised radicchio and aged balsamico pie. It was one of the best pizzas I have had in a while. I fell in love with the wonderfully tangy sweetness of the balsamico. It made me wonder why I hadn't tasted balsamic vinegar on a pizza before! It was the perfect match for the meaty, fatty goodness of the pancetta bits. And the radicchio was an edgier stand-in for the typical red onions.\u003c/p>\n\u003cp>My dining companion at one point declared, \"Even the crust is great on this pizza!\" The crust was perfectly crisp and charred on the bottom, pillowy soft and sweet on the inside. If you order just one pie while you're there, this is the one.\u003c/p>\n\u003cp>As far as Osteria Coppa's pastas go, the San Jose Mercury News has called them \"\u003ca href=\"http://www.mercurynews.com/restaurants/ci_16734369?nclick_check=1\">exquisite\u003c/a>,\" and even named the Tagliatelle Bolognese one of the \u003ca href=\"http://www.osteriacoppa.com/component/content/article/86-san-jose-mercury-news-review-10-best-dishes.html\">Top Ten Dishes of 2010\u003c/a>.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/pasta500.jpg\" alt=\"Tagliatelle Bolognese\" title=\"Tagliatelle Bolognese\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-25693\">\u003cbr>\n\u003cem>Tagliatelle Bolognese\u003c/em>\u003c/p>\n\u003cp>There are plenty of places that make their own pastas, but they either make the mistake of overcooking it so that it becomes mushy (fresh pasta should take no longer than a few minutes to cook), or the flavor is way too doughy and floury, without enough focus on fresh, quality ingredients.\u003c/p>\n\u003cp>There's no risk of either here. Preparation, ingredients and technique all have equal importance. The Fettuccine Marinara with cauliflower and broccoli rabe was perfectly al dente, and the noodles were delicious with a wonderful eggy, almost buttery flavor. The freshness of the vegetables was obvious and actually made the dish seem light.\u003c/p>\n\u003cp>But I can confirm that the recent attention on the Tagliatelle Bolognese is well warranted. The dish was nothing short of fabulous with its smooth, rich pork and deliciously creamy sauce. And once again, the noodles themselves were the star in both texture and taste. But for all the richness of this dish, it never seemed overly heavy.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/bloodorange-lemonade300.jpg\" alt=\"Blood Orange Lemonade\" title=\"Blood Orange Lemonade\" width=\"300\" height=\"400\" class=\"alignnone size-full wp-image-25696\">\u003cbr>\n\u003cem>Blood Orange Lemonade\u003c/em>\u003c/p>\n\u003cp>Aside from the pizzas and pastas, the house-made blood orange lemonade is more proof of the inventive items on the menu. It's a fun twist on the typical lemonade and it shows how the restaurant takes advantage of having access to a wealth of fruits and vegetables. They use unconventional ingredients and combine them in a way that makes you feel like every item is fully realized.\u003c/p>\n\u003cp>Service is casual but professional. There's no pretentiousness from the staff, and families are welcome. In the Bay Area, that's a welcome change for a restaurant of this caliber. They've done a successful job creating a warm, sophisticated yet relaxed atmosphere. Chef Kaman was an expert pasta maker while at Quince, and the peninsula is lucky he's decided to bring his four-star talents to suburbia.\u003c/p>\n\u003cp>\u003ca href=\"http://osteriacoppa.com/\">Osteria Coppa\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Osteria+Coppa,+South+B+Street,+San+Mateo,+CA&aq=1&sll=37.0625,-95.677068&sspn=57.815136,63.457031&ie=UTF8&hq=Osteria+Coppa,+South+B+Street,&hnear=Osteria+Coppa,+139+S+B+St,+San+Mateo,+California+94401&ll=37.567644,-122.323408&spn=0.05565,0.06197&z=14&iwloc=A\">Map\u003c/a>\u003cbr>\n139 South B Street\u003cbr>\nSan Mateo, CA 94401\u003cbr>\n\u003cstrong>Phone:\u003c/strong> 650-579-6021\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Lunch 11:30-2:30, Mon-Fri (closed for lunch on weekends)\u003cbr>\nDinner 5:30-9:30pm Mon-Thurs, 5-10pm Fri-Sat, and 5-9 Sun\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/OsteriaCoppa\">Osteria Coppa\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"http://twitter.com/#!/osteriacoppa/\">@osteriacoppa\u003c/a>\u003c/p>\n\n",
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"excerpt": "Osteria Coppa in San Mateo is owned by the folks who run Sam's Chowder House in Half Moon Bay; a Peninsula institution. Executive Chef Chanan Kamen takes pride in his handmade pastas and hand-stretched pizzas, and it shows. His resume includes Michelin-starred Quince and Jardinere in San Francisco, and Picholine and Tabla in New York City.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/osteria-coppa-interior.jpg\" alt=\"Osteria Coppa interior\" title=\"Osteria Coppa interior\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-25692\">\u003cbr>\n\u003cem>Osteria Coppa bar interior\u003c/em>\u003c/p>\n\u003cp>Perfectly acceptable pasta and mediocre slices of pizza are easy to find. If you haven't had a decent interpretation of either in a while, you can easily forget what a great version tastes like. \u003c/p>\n\u003cp>Let's just say I've now been reminded.\u003c/p>\n\u003cp>\u003ca href=\"http://osteriacoppa.com/\">Osteria Coppa\u003c/a> in San Mateo is owned by the folks who run \u003ca href=\"http://www.samschowderhouse.com/\">Sam's Chowder House\u003c/a> in Half Moon Bay; a Peninsula institution. Executive Chef Chanan Kamen takes pride in his handmade pastas and hand-stretched pizzas, and it shows. His resume includes Michelin-starred Quince and Jardinere in San Francisco, and Picholine and Tabla in New York City.\u003c/p>\n\u003cp>Osteria Coppa is a farm-to-table restaurant, meaning they use organic, locally sourced, artisanal ingredients. They cure their salumi in-house, fire up hand-made pizzas in their stone ovens, and artfully make their own pastas.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I paid two visits to the restaurant and each time focused solely on the pizzas and pastas. The pastas in particular have gotten rave reviews in the \u003ca href=\"http://articles.sfgate.com/2010-12-16/entertainment/25193914_1_pasta-osteria-coppa-chanan-kamen\">San Francisco Chronicle\u003c/a>, the \u003ca href=\"http://www.mercurynews.com/restaurants/ci_16734369?nclick_check=1\">San Jose Mercury News\u003c/a> and \u003ca href=\"http://www.sfexaminer.com/entertainment/food-and-wine/2011/03/osteria-coppa-makes-pasta-simply-die\">The San Francisco Examiner\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/pizza500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/pizza500.jpg\" alt=\"Braised Radicchio, Panchetta and Aged Balsamico Pizza\" title=\"Braised Radicchio, Panchetta and Aged Balsamico Pizza\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-25695\">\u003c/a>\u003cbr>\n\u003cem>Braised Radicchio, Panchetta and Aged Balsamico Pizza\u003c/em>\u003c/p>\n\u003cp>I tried both the house-made sausage, speck and crimini mushroom pizza, as well as the pancetta, braised radicchio and aged balsamico. Both thin-crust, Neapolitan-style pies were fantastic for this simple reason: the fresh, creative topping combinations worked perfectly on an exceptional crust.\u003c/p>\n\u003cp>The flavors on both pizzas were well conceived, but I was particularly impressed with the pancetta, braised radicchio and aged balsamico pie. It was one of the best pizzas I have had in a while. I fell in love with the wonderfully tangy sweetness of the balsamico. It made me wonder why I hadn't tasted balsamic vinegar on a pizza before! It was the perfect match for the meaty, fatty goodness of the pancetta bits. And the radicchio was an edgier stand-in for the typical red onions.\u003c/p>\n\u003cp>My dining companion at one point declared, \"Even the crust is great on this pizza!\" The crust was perfectly crisp and charred on the bottom, pillowy soft and sweet on the inside. If you order just one pie while you're there, this is the one.\u003c/p>\n\u003cp>As far as Osteria Coppa's pastas go, the San Jose Mercury News has called them \"\u003ca href=\"http://www.mercurynews.com/restaurants/ci_16734369?nclick_check=1\">exquisite\u003c/a>,\" and even named the Tagliatelle Bolognese one of the \u003ca href=\"http://www.osteriacoppa.com/component/content/article/86-san-jose-mercury-news-review-10-best-dishes.html\">Top Ten Dishes of 2010\u003c/a>.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/pasta500.jpg\" alt=\"Tagliatelle Bolognese\" title=\"Tagliatelle Bolognese\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-25693\">\u003cbr>\n\u003cem>Tagliatelle Bolognese\u003c/em>\u003c/p>\n\u003cp>There are plenty of places that make their own pastas, but they either make the mistake of overcooking it so that it becomes mushy (fresh pasta should take no longer than a few minutes to cook), or the flavor is way too doughy and floury, without enough focus on fresh, quality ingredients.\u003c/p>\n\u003cp>There's no risk of either here. Preparation, ingredients and technique all have equal importance. The Fettuccine Marinara with cauliflower and broccoli rabe was perfectly al dente, and the noodles were delicious with a wonderful eggy, almost buttery flavor. The freshness of the vegetables was obvious and actually made the dish seem light.\u003c/p>\n\u003cp>But I can confirm that the recent attention on the Tagliatelle Bolognese is well warranted. The dish was nothing short of fabulous with its smooth, rich pork and deliciously creamy sauce. And once again, the noodles themselves were the star in both texture and taste. But for all the richness of this dish, it never seemed overly heavy.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/bloodorange-lemonade300.jpg\" alt=\"Blood Orange Lemonade\" title=\"Blood Orange Lemonade\" width=\"300\" height=\"400\" class=\"alignnone size-full wp-image-25696\">\u003cbr>\n\u003cem>Blood Orange Lemonade\u003c/em>\u003c/p>\n\u003cp>Aside from the pizzas and pastas, the house-made blood orange lemonade is more proof of the inventive items on the menu. It's a fun twist on the typical lemonade and it shows how the restaurant takes advantage of having access to a wealth of fruits and vegetables. They use unconventional ingredients and combine them in a way that makes you feel like every item is fully realized.\u003c/p>\n\u003cp>Service is casual but professional. There's no pretentiousness from the staff, and families are welcome. In the Bay Area, that's a welcome change for a restaurant of this caliber. They've done a successful job creating a warm, sophisticated yet relaxed atmosphere. Chef Kaman was an expert pasta maker while at Quince, and the peninsula is lucky he's decided to bring his four-star talents to suburbia.\u003c/p>\n\u003cp>\u003ca href=\"http://osteriacoppa.com/\">Osteria Coppa\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Osteria+Coppa,+South+B+Street,+San+Mateo,+CA&aq=1&sll=37.0625,-95.677068&sspn=57.815136,63.457031&ie=UTF8&hq=Osteria+Coppa,+South+B+Street,&hnear=Osteria+Coppa,+139+S+B+St,+San+Mateo,+California+94401&ll=37.567644,-122.323408&spn=0.05565,0.06197&z=14&iwloc=A\">Map\u003c/a>\u003cbr>\n139 South B Street\u003cbr>\nSan Mateo, CA 94401\u003cbr>\n\u003cstrong>Phone:\u003c/strong> 650-579-6021\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Lunch 11:30-2:30, Mon-Fri (closed for lunch on weekends)\u003cbr>\nDinner 5:30-9:30pm Mon-Thurs, 5-10pm Fri-Sat, and 5-9 Sun\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/OsteriaCoppa\">Osteria Coppa\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"http://twitter.com/#!/osteriacoppa/\">@osteriacoppa\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Wise Sons Pop-Up Deli",
"title": "Wise Sons Pop-Up Deli",
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"content": "\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_25581\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/ollies-bialy-wisesonsdeli300.jpg\" alt=\"Ollies Bialy\" title=\"Ollies Bialy\" width=\"300\" height=\"225\" class=\"size-full wp-image-25581\">\u003cfigcaption class=\"wp-caption-text\">Ollie's Bialy\u003c/figcaption>\u003c/figure>\n\u003cp>Bring me your bialys, your chocolate babkas, your lox, capers, and schmears yearning to be free! It's a cliche, perhaps, to kvetch about the Bay Area's lack of decent Jewish deli food, when we can find just about everything else here from Burmese tea salad to Himalayan momos. But try telling that to a nostalgic deli-lover. An empanada is not a knish; a wonton is not a kreplach; a morning bun, however glorious, is not a slice of babka. \u003c/p>\n\u003cp>Yes, there are pockets here and there: \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/02/21/who-owns-the-deli/\">Saul's\u003c/a> in Berkeley, of course, and \u003ca href=\"http://www.millersdelisf.com\">Miller's East Coast Deli\u003c/a> on Polk Street in SF, a few halfway-decent bagel shops, the Russian grocery stores and bakeries on Clement Street that stock sour pickles, rye bread, farmer cheese and stuffed cabbage. But where to bask in the kibbitzing atmosphere of Manhattan's \u003ca href=\"http://www.barneygreengrass.com\">Barney Greengrass\u003c/a> on a Saturday morning, where platters of salami-and-eggs or whitefish salad are smacked down on Formica tables? Where can we inhale a perfume like the heady aroma inside \u003ca href=\"http://www.russanddaughters.com\">Russ and Daughters\u003c/a> on a Friday afternoon, equal parts smoked fish and buttery-cinnamony rugalach, with a hint of onion bagel? \u003c/p>\n\u003cp>But the Bay Area is a land more attuned to kale and lardo than chicken liver and schmaltz. Then again, if every other ethnic cuisine, no matter how obscure, can find its niche, why not this one? So far, the success of \u003ca href=\"http://www.wisesonsdeli.com\">Wise Sons Deli\u003c/a>, Evan Bloom's and Leo Beckerman's 10-week-old pop-up restaurant, bodes well for saving the deli. Started as a popular offering at \u003ca href=\"http://offthegridsf.com/\">Off the Grid\u003c/a>, Beckerman and Bloom are now setting up shop at Jackie's Cafe on every Saturday morning from 9am to 2pm, turning the marble-tabled Valencia Street spot into their own version of \u003ca href=\"http://www.langersdeli.com\">Langer's\u003c/a>. \u003c/p>\n\u003cp>The menu is short, a mixture of specials (mushroom-and-barley soup, corned-beef knishes) and staples (schmaltz on rye, housemade corned beef and pastrami sandwiches). No egg creams or Cel-Ray tonic, just Bolyan's sodas, De La Paz coffee and Mexican Cokes. Neither Wise Son has a restaurant background (Bloom has a degree in architecture; Beckerman worked in public health) but they're learning fast. Beckerman takes the orders while Bloom and his small crew slices pastrami and assembles sandwiches in a plugged-in, makeshift semi-kitchen where a bucket of potato salad jostles against a bin of bialys near a couple of Reubens toasting on a jerry-rigged griddle. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>It's not an ideal set-up (says Bloom dryly, \"I'd like to be able to boil water\") but somehow, everything comes out delicious: thick-cut, lavishly fatty corned beef and pastrami sandwiches on springy, caraway-flecked sour rye bread, buttressed with heaps of fresh and crunchy coleslaw and sour pickles; a yeasty-chewy toasted bialy slathered with caper cream cheese and red onions, piled lavishly with \u003ca href=\"http://www.acmesmokedfish.com\">Acme\u003c/a> smoked salmon from the Polish neighborhood of Greenpoint in Brooklyn; plates of sunny yellow noodle kugel and hunks of babka densely ribboned with chocolate and caramel. They're working hard to rehabilitate schmaltz (chicken fat); after all, why should lardo and duck fat get all the foodie love? Already, regulars are asking to have their Reubens griddled in schmaltz. \"We're like In-N-Out! It's our \u003ca href=\"http://www.in-n-out.com/secretmenu.asp\">animal style\u003c/a>,\" they laugh. \u003c/p>\n\u003cp>All the prep work--baking the breads, brining and smoking the meats, making the kugels, and more--is done in the community kitchens at \u003ca href=\"http://www.lacocinasf.org/\">La Cocina\u003c/a>. Working there, they share the kitchens with an international mix of small-scale entrepreneurs, many of them women from Central and South America. It makes them think of all kinds of Mission-ready mash-ups--why not a corned beef pupusa? Or a dulce de leche hamantashen? A kale knish? How about a meatless Reuben stuffed with smoked shiitake mushrooms? (These last two have already been adopted on the menu, with great success.)\u003c/p>\n\u003cp>\"I'd say the majority of our clientele isn't Jewish,\" says Bloom, and doing a quick one-over of the room on a recent Saturday morning, I'd agree with him; the mix is a resolutely urban one, united in a love for corned beef. Beckerman and Bloom have plans to get bigger and better. \"We'd like to be open more than just on Shabbas,\" jokes Beckerman, although they're certainly positioned to scoop up the after-services crowd from nearby \u003ca href=\"http://www.shaarzahav.org\">Congregation Sha'ar Zahav\u003c/a>. They've been pounding the pavement looking for a permanent location in the Mission for the past six months, and will be hosting a Passover Seder dinner at \u003ca href=\"http://www.coffeebar-usa.com\">Coffee Bar\u003c/a> on Tuesday, April 19th. They've also got a full Passover catering menu in place for April 18th and 19th, the first two nights of Passover. Let all who are hungry, come and eat brisket. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.wisesonsdeli.com/\">Wise Sons Deli\u003c/a>, 105 Valencia at McCoppin Sts, SF. Saturday, 9am-2pm. Cash only. Phone: 415 787-DELI.\u003cbr>\nTwitter: \u003ca href=\"http://www.wisesonsdeli.com/\">@WiseSonsDeli\u003c/a>\u003c/p>\n\n",
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"excerpt": "Wise Sons, a pop-up Jewish deli, arrives on Valencia Street, ready to spearhead the schmaltz revolution one Reuben at a time. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_25581\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/ollies-bialy-wisesonsdeli300.jpg\" alt=\"Ollies Bialy\" title=\"Ollies Bialy\" width=\"300\" height=\"225\" class=\"size-full wp-image-25581\">\u003cfigcaption class=\"wp-caption-text\">Ollie's Bialy\u003c/figcaption>\u003c/figure>\n\u003cp>Bring me your bialys, your chocolate babkas, your lox, capers, and schmears yearning to be free! It's a cliche, perhaps, to kvetch about the Bay Area's lack of decent Jewish deli food, when we can find just about everything else here from Burmese tea salad to Himalayan momos. But try telling that to a nostalgic deli-lover. An empanada is not a knish; a wonton is not a kreplach; a morning bun, however glorious, is not a slice of babka. \u003c/p>\n\u003cp>Yes, there are pockets here and there: \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/02/21/who-owns-the-deli/\">Saul's\u003c/a> in Berkeley, of course, and \u003ca href=\"http://www.millersdelisf.com\">Miller's East Coast Deli\u003c/a> on Polk Street in SF, a few halfway-decent bagel shops, the Russian grocery stores and bakeries on Clement Street that stock sour pickles, rye bread, farmer cheese and stuffed cabbage. But where to bask in the kibbitzing atmosphere of Manhattan's \u003ca href=\"http://www.barneygreengrass.com\">Barney Greengrass\u003c/a> on a Saturday morning, where platters of salami-and-eggs or whitefish salad are smacked down on Formica tables? Where can we inhale a perfume like the heady aroma inside \u003ca href=\"http://www.russanddaughters.com\">Russ and Daughters\u003c/a> on a Friday afternoon, equal parts smoked fish and buttery-cinnamony rugalach, with a hint of onion bagel? \u003c/p>\n\u003cp>But the Bay Area is a land more attuned to kale and lardo than chicken liver and schmaltz. Then again, if every other ethnic cuisine, no matter how obscure, can find its niche, why not this one? So far, the success of \u003ca href=\"http://www.wisesonsdeli.com\">Wise Sons Deli\u003c/a>, Evan Bloom's and Leo Beckerman's 10-week-old pop-up restaurant, bodes well for saving the deli. Started as a popular offering at \u003ca href=\"http://offthegridsf.com/\">Off the Grid\u003c/a>, Beckerman and Bloom are now setting up shop at Jackie's Cafe on every Saturday morning from 9am to 2pm, turning the marble-tabled Valencia Street spot into their own version of \u003ca href=\"http://www.langersdeli.com\">Langer's\u003c/a>. \u003c/p>\n\u003cp>The menu is short, a mixture of specials (mushroom-and-barley soup, corned-beef knishes) and staples (schmaltz on rye, housemade corned beef and pastrami sandwiches). No egg creams or Cel-Ray tonic, just Bolyan's sodas, De La Paz coffee and Mexican Cokes. Neither Wise Son has a restaurant background (Bloom has a degree in architecture; Beckerman worked in public health) but they're learning fast. Beckerman takes the orders while Bloom and his small crew slices pastrami and assembles sandwiches in a plugged-in, makeshift semi-kitchen where a bucket of potato salad jostles against a bin of bialys near a couple of Reubens toasting on a jerry-rigged griddle. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It's not an ideal set-up (says Bloom dryly, \"I'd like to be able to boil water\") but somehow, everything comes out delicious: thick-cut, lavishly fatty corned beef and pastrami sandwiches on springy, caraway-flecked sour rye bread, buttressed with heaps of fresh and crunchy coleslaw and sour pickles; a yeasty-chewy toasted bialy slathered with caper cream cheese and red onions, piled lavishly with \u003ca href=\"http://www.acmesmokedfish.com\">Acme\u003c/a> smoked salmon from the Polish neighborhood of Greenpoint in Brooklyn; plates of sunny yellow noodle kugel and hunks of babka densely ribboned with chocolate and caramel. They're working hard to rehabilitate schmaltz (chicken fat); after all, why should lardo and duck fat get all the foodie love? Already, regulars are asking to have their Reubens griddled in schmaltz. \"We're like In-N-Out! It's our \u003ca href=\"http://www.in-n-out.com/secretmenu.asp\">animal style\u003c/a>,\" they laugh. \u003c/p>\n\u003cp>All the prep work--baking the breads, brining and smoking the meats, making the kugels, and more--is done in the community kitchens at \u003ca href=\"http://www.lacocinasf.org/\">La Cocina\u003c/a>. Working there, they share the kitchens with an international mix of small-scale entrepreneurs, many of them women from Central and South America. It makes them think of all kinds of Mission-ready mash-ups--why not a corned beef pupusa? Or a dulce de leche hamantashen? A kale knish? How about a meatless Reuben stuffed with smoked shiitake mushrooms? (These last two have already been adopted on the menu, with great success.)\u003c/p>\n\u003cp>\"I'd say the majority of our clientele isn't Jewish,\" says Bloom, and doing a quick one-over of the room on a recent Saturday morning, I'd agree with him; the mix is a resolutely urban one, united in a love for corned beef. Beckerman and Bloom have plans to get bigger and better. \"We'd like to be open more than just on Shabbas,\" jokes Beckerman, although they're certainly positioned to scoop up the after-services crowd from nearby \u003ca href=\"http://www.shaarzahav.org\">Congregation Sha'ar Zahav\u003c/a>. They've been pounding the pavement looking for a permanent location in the Mission for the past six months, and will be hosting a Passover Seder dinner at \u003ca href=\"http://www.coffeebar-usa.com\">Coffee Bar\u003c/a> on Tuesday, April 19th. They've also got a full Passover catering menu in place for April 18th and 19th, the first two nights of Passover. Let all who are hungry, come and eat brisket. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.wisesonsdeli.com/\">Wise Sons Deli\u003c/a>, 105 Valencia at McCoppin Sts, SF. Saturday, 9am-2pm. Cash only. Phone: 415 787-DELI.\u003cbr>\nTwitter: \u003ca href=\"http://www.wisesonsdeli.com/\">@WiseSonsDeli\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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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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"mindshift": {
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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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"order": 12
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
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"possible": {
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"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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},
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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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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
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},
"reveal": {
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