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"disqusTitle": "The Time is Now For 'Dumpling Time' in San Francisco",
"title": "The Time is Now For 'Dumpling Time' in San Francisco",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>So, you thought you knew dumplings, from the xiao long bao requiring an hour wait at Din Tai Fung to the har gow at dim sum specialists?\u003c/p>\n\u003cp>Well, how about Xi’an dumplings? Gyoza? Pork buns?\u003c/p>\n\u003cp>Ok, the first are not well-known dumplings. The second technically are potstickers, which, in theory, are dumplings, but you never call “dumplings.” The last ones — well, that’s a stretch to be called a dumpling. Pork buns are pork buns. Who doesn’t want to tear off a piece of sweet, fatty pork belly with fluffy bread? That sounds more tempting than some deep question about what is a dumpling.\u003c/p>\n\u003cfigure id=\"attachment_117599\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/dumplingtime-ensemble.jpg\" alt=\"A variety of dishes at Dumpling Time.\" width=\"1280\" height=\"960\" class=\"size-full wp-image-117599\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-ensemble.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-ensemble-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-ensemble-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-ensemble-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-ensemble-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-ensemble-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-ensemble-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-ensemble-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-ensemble-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-ensemble-520x390.jpg 520w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003cfigcaption class=\"wp-caption-text\">A variety of dishes at Dumpling Time. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There aren’t \u003cem>a lot\u003c/em> of dumplings at Dumpling Time, a full-service restaurant that opened last week with no shortage of fanfare and classic SF hour-plus long lines for the next big food thing. There is a good range of dumplings, however. Those dumplings happen to be pretty stellar as a whole, made by hand in a glass-enclosed room to the side of the entrance (à la Din Tai Fung) and in front of small counter seating (awesome view but they feel detached from the dining room action).\u003c/p>\n\u003cfigure id=\"attachment_117598\" class=\"wp-caption aligncenter\" style=\"max-width: 1632px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/dumplingtime-dumplingroom.jpg\" alt=\"Dumplings being made by hand in a glass-enclosed room to the side of the entrance.\" width=\"1632\" height=\"1224\" class=\"size-full wp-image-117598\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-dumplingroom.jpg 1632w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-dumplingroom-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-dumplingroom-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-dumplingroom-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-dumplingroom-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-dumplingroom-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-dumplingroom-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-dumplingroom-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-dumplingroom-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-dumplingroom-520x390.jpg 520w\" sizes=\"(max-width: 1632px) 100vw, 1632px\">\u003cfigcaption class=\"wp-caption-text\">Dumplings being made by hand in a glass-enclosed room to the side of the entrance. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_117605\" class=\"wp-caption aligncenter\" style=\"max-width: 1632px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/interior-1-dumplingtime.jpg\" alt=\"The open kitchen counter at Dumpling Time.\" width=\"1632\" height=\"1224\" class=\"size-full wp-image-117605\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/interior-1-dumplingtime.jpg 1632w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/interior-1-dumplingtime-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/interior-1-dumplingtime-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/interior-1-dumplingtime-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/interior-1-dumplingtime-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/interior-1-dumplingtime-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/interior-1-dumplingtime-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/interior-1-dumplingtime-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/interior-1-dumplingtime-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/interior-1-dumplingtime-520x390.jpg 520w\" sizes=\"(max-width: 1632px) 100vw, 1632px\">\u003cfigcaption class=\"wp-caption-text\">The open kitchen counter at Dumpling Time. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Dumpling Time is the third Japanese dining project from Kash Feng and his Omakase Group in this SoMa-Design District-edge of Potrero area Google Maps calls SoMissPo but no SF resident has ever referred to that phrase before. The neighborhood is known best for being where there’s a rare traffic circle, Adobe offices and Zynga headquarters. The flagship of the group, Omakase, is a serene, exquisite sushi venue where a meal clocks in at a $150 minimum. A few steps down the formality latter, Okane is the group’s izakaya that really is less izakaya and more just all parts of Japanese cuisine. Now, there’s Dumpling Time, even further towards the casual side. You could hear a pin drop at Omakase. At Dumpling Time, it’s hip hop beats on the soundtrack with a bass that literally rattles the wall when you’re in the bathroom (a bathroom dance party?). \u003c/p>\n\u003cfigure id=\"attachment_117600\" class=\"wp-caption aligncenter\" style=\"max-width: 1632px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/dumplingtime-exterior.jpg\" alt=\"People lined up to get into Dumpling Time.\" width=\"1632\" height=\"1224\" class=\"size-full wp-image-117600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-exterior.jpg 1632w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-exterior-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-exterior-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-exterior-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-exterior-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-exterior-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-exterior-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-exterior-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-exterior-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-exterior-520x390.jpg 520w\" sizes=\"(max-width: 1632px) 100vw, 1632px\">\u003cfigcaption class=\"wp-caption-text\">People lined up to get into Dumpling Time. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Omakase Group should get immense credit for not riding the trend waves. They recognize a niche needed in SF dining, a neighborhood with huge potential and snatch it just at the right time. That worked with Omakase, where omakase meals are surging everywhere because $200 for perfect raw fish isn’t apparently out of reach for a huge market. Okane and izakayas, well, let’s just say izakayas are what “local, neighborhood bistros” were five years ago. They’re everywhere. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Dumplings haven’t had the spotlight yet in the city. Yes, down south in Santa Clara at Din Tai Fung, they’re worshipped. We have dumplings at the aforementioned dim sum restaurants. But, for not the first time but definitely the brightest spotlight red carpet opening, dumplings are what we’re resolutely focused on here. Feng didn’t mess around, bringing in a dumpling chef, Do Leung, who previously cooked for one of the Peninsula’s premier dim sum destinations, Tai Wu in Millbrae. Din Tai Fung’s lands have been transplanted to SoMissPo expecting the same life-changing dumplings. Your life will not change. But, those dumplings are either great or excellent.\u003c/p>\n\u003cp>They’re in four major categories, generally priced $6-7 for a serving. Sizes vary, so you’ll get a different number of gyoza compared to xiao long bao, for example.\u003c/p>\n\u003cfigure id=\"attachment_117604\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/dumplingtime-xiaolongbao.jpg\" alt=\"Tom Yum-style shrimp and pork xiao long bao at Dumpling Time.\" width=\"1280\" height=\"960\" class=\"size-full wp-image-117604\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-xiaolongbao.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-xiaolongbao-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-xiaolongbao-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-xiaolongbao-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-xiaolongbao-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-xiaolongbao-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-xiaolongbao-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-xiaolongbao-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-xiaolongbao-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-xiaolongbao-520x390.jpg 520w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003cfigcaption class=\"wp-caption-text\">\"Tom Yum-style\" shrimp and pork xiao long bao at Dumpling Time. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Without question, the xiao long bao are the ones you’re almost guaranteed to find on every table. The regular pork soup filled version aren’t quite as transcendent texture-wise as Din Tai Fung’s esteemed version. Still, they’re the best version in the city of San Francisco (several tiers above Yank Sing and China Live) — multi-dimensions playing off the taut skin and deep, rustic porky rush of flavor upon the single bite. A version filled “tom yum-style” with shrimp and pork belly is even more riveting courtesy of a final coconut milk surge. They come with the skin lightly beet-stained and it neither really looks or tastes like beets are involved. For single diners, why not try the giant xiao long bao with a menu description that says you’ll need a straw? Challenge accepted if it tastes like the mini version. You can already tell this will be a listicle must-try darling dish at the end of the year.\u003c/p>\n\u003cfigure id=\"attachment_117607\" class=\"wp-caption aligncenter\" style=\"max-width: 1632px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/xian-dumplings-dumplingtime.jpg\" alt=\"Xi’an dumplings at Dumpling Time.\" width=\"1632\" height=\"1224\" class=\"size-full wp-image-117607\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/xian-dumplings-dumplingtime.jpg 1632w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/xian-dumplings-dumplingtime-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/xian-dumplings-dumplingtime-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/xian-dumplings-dumplingtime-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/xian-dumplings-dumplingtime-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/xian-dumplings-dumplingtime-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/xian-dumplings-dumplingtime-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/xian-dumplings-dumplingtime-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/xian-dumplings-dumplingtime-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/xian-dumplings-dumplingtime-520x390.jpg 520w\" sizes=\"(max-width: 1632px) 100vw, 1632px\">\u003cfigcaption class=\"wp-caption-text\">Xi’an dumplings at Dumpling Time. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Xi’an dumplings are the wild card and absolutely worth an order since Feng is from the inland China town and the recipe comes directly from his mother. They’re like non-fried potstickers in shape and texture — plump, nearly bursting at the seams with pork or (a slightly boring) carrots, mushrooms and greens vegetarians version. Both beg for the accompanying red chili sauce. After a gentle dip, the whole Xi’an dumpling experience changes from safe and routine to downright exciting.\u003c/p>\n\u003cfigure id=\"attachment_117601\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/dumplingtime-gyoza.jpg\" alt=\"Seafood Gyoza at Dumpling Time.\" width=\"1280\" height=\"960\" class=\"size-full wp-image-117601\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-gyoza.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-gyoza-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-gyoza-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-gyoza-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-gyoza-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-gyoza-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-gyoza-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-gyoza-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-gyoza-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-gyoza-520x390.jpg 520w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003cfigcaption class=\"wp-caption-text\">Seafood Gyoza at Dumpling Time. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The trio of gyoza options are actually considered the “signature” dumplings. There are more expected pork and chicken renditions. What you really want is the seafood one, where the forest green spinach dumpling skin encases a mixture of crab, shrimp and scallop. With a light dunk in a spiced chili butter sauce, everything clicks. \u003c/p>\n\u003cfigure id=\"attachment_117602\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/dumplingtime-hargow.jpg\" alt=\"Steamed har gow at Dumpling Time.\" width=\"1280\" height=\"960\" class=\"size-full wp-image-117602\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-hargow.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-hargow-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-hargow-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-hargow-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-hargow-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-hargow-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-hargow-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-hargow-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-hargow-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-hargow-520x390.jpg 520w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003cfigcaption class=\"wp-caption-text\">Steamed har gow at Dumpling Time. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Steamed har gow, the third category, are familiar to dim sum-goers but seldom seem outside of that experience. Here, they’re spot-on versions, from the almost transparent partially gummy skin to the full chunks of shrimp with fragrant cilantro leaves — a perfect match. These can’t be improved upon, especially because of the cilantro dipping sauce that was so refreshing I started dunking pieces of buns in it.\u003c/p>\n\u003cfigure id=\"attachment_117597\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/dumplingtime-bao.jpg\" alt=\"Bao at Dumpling Time.\" width=\"1280\" height=\"960\" class=\"size-full wp-image-117597\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-bao.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-bao-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-bao-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-bao-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-bao-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-bao-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-bao-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-bao-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-bao-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-bao-520x390.jpg 520w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003cfigcaption class=\"wp-caption-text\">Bao at Dumpling Time. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Speaking of buns, they’re less thrilling but perfectly fine and extremely Instagram-friendly as a contrast to the various dumpling shapes and colors. Both the barbecue pork belly bun (a few too many pure fat nubs) and ginger-heavy chicken and wood ear mushroom rendition are too skewed towards bread in the vital bread to filling ratio. The fillings are balanced beautifully, though, in terms of seasonings.\u003c/p>\n\u003cfigure id=\"attachment_117595\" class=\"wp-caption aligncenter\" style=\"max-width: 1632px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/appetizers-dumplingtime.jpg\" alt=\"Appetizer salads at Dumpling Time.\" width=\"1632\" height=\"1224\" class=\"size-full wp-image-117595\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/appetizers-dumplingtime.jpg 1632w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/appetizers-dumplingtime-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/appetizers-dumplingtime-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/appetizers-dumplingtime-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/appetizers-dumplingtime-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/appetizers-dumplingtime-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/appetizers-dumplingtime-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/appetizers-dumplingtime-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/appetizers-dumplingtime-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/appetizers-dumplingtime-520x390.jpg 520w\" sizes=\"(max-width: 1632px) 100vw, 1632px\">\u003cfigcaption class=\"wp-caption-text\">Appetizer salads at Dumpling Time. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Starters include shrimp toast and shrimp-filled wontons should you need shrimp in non-dumpling form. A pair of noodles includes a vegetarian option and a curious offering of Beijing noodles inspired by zha jiang mian, combining pork and black bean paste (an outrageously popular dish I noticed from my visit to Beijing not long ago and one we almost never see here in SF). Really, it’s not about noodles or starters. Unless you’re a large group, focus on the namesake items and round out the meal with some of the $3 cold small vegetables bites like Fresno chile-enhanced cucumber slices and a sensational garlic seaweed ensemble. Desserts are various buns (egg yolk, beet and taro, green tea or steamed egg custard but, not surprisingly given the tempting savory options, I didn’t see anyone decide to save room for them. \u003c/p>\n\u003cp>Another similarity of Omakase, Okane and Dumpling Time, besides the neighborhood and great food, are an underwhelming wine and beer selection. Right now, it’s BYOB but the restaurant calls itself a dumpling-and-beer house. When there are ten beers listed and Lagunitas IPA might be the most adventurous selection, the beer choices need serious work. It will need to be better in a few weeks when the liquor license becomes reality. Otherwise, stick to tea and sake.\u003c/p>\n\u003cfigure id=\"attachment_117596\" class=\"wp-caption aligncenter\" style=\"max-width: 1632px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/dumpling-time-sign.jpg\" alt=\"Dumpling Time neon sign.\" width=\"1632\" height=\"1224\" class=\"size-full wp-image-117596\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumpling-time-sign.jpg 1632w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumpling-time-sign-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumpling-time-sign-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumpling-time-sign-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumpling-time-sign-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumpling-time-sign-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumpling-time-sign-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumpling-time-sign-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumpling-time-sign-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumpling-time-sign-520x390.jpg 520w\" sizes=\"(max-width: 1632px) 100vw, 1632px\">\u003cfigcaption class=\"wp-caption-text\">Dumpling Time neon sign. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The roughly 70-seat restaurant has a mix of eight-seat communal tables and a handful of four-tops. Both the communal table theme and neon-lit Dumpling time logo (great design, by the way) are a fun nod to the vibrant, late night nature of Asia’s night markets. An open kitchen greets diners at the door, a complete inverse of most layouts where the kitchen tends to be the background for the central dining room. The ceiling is low, the energy is high but not a rowdy noisefest luckily. Let’s give a round of applause to designer Aya Jessani (who also did Okane and Omakase) for pulling off all of these elements, and most notably, the doodle-style black and white wall mural that is a mash-up of San Francisco and Asia (hello Karl the Fog and Shanghai’s TV Tower). \u003c/p>\n\u003cfigure id=\"attachment_117603\" class=\"wp-caption aligncenter\" style=\"max-width: 1632px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/dumplingtime-interior-2.jpg\" alt=\"The dining area at Dumpling Time.\" width=\"1632\" height=\"1224\" class=\"size-full wp-image-117603\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-interior-2.jpg 1632w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-interior-2-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-interior-2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-interior-2-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-interior-2-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-interior-2-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-interior-2-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-interior-2-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-interior-2-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-interior-2-520x390.jpg 520w\" sizes=\"(max-width: 1632px) 100vw, 1632px\">\u003cfigcaption class=\"wp-caption-text\">The dining area at Dumpling Time. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Service is good-hearted but obviously overwhelmed with the opening need to turn tables. Details still need to be worked out. The share plates are way too small — word of caution, don’t put sauces on them unless you want gyoza sauce for Xi’an dumplings. Tables need more napkins and, in classic 2017 SF fashion, the small water glasses will drive most diners insane. Service pacing is scattered. Three sets of dumplings arrive in the same minute. Then a half hour later, we were about to give up on Xi’an dumplings and hand over a credit card for the bill before they magically arrived. \u003c/p>\n\u003cp>These are all details that get swept away in a feverish dumpling frenzy but will be important as the restaurant settles in. San Francisco diners clearly wanted a multi-style dumpling-themed restaurant in spotless surroundings, whether they knew it or not. The one they’ve got clearly shows the time — and place — for dumplings is right.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/dumpling-time-logo.jpg\" alt=\"Dumpling Time logo\" width=\"300\" height=\"300\" class=\"aligncenter size-full wp-image-117618\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumpling-time-logo.jpg 300w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumpling-time-logo-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumpling-time-logo-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumpling-time-logo-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumpling-time-logo-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumpling-time-logo-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumpling-time-logo-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumpling-time-logo-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumpling-time-logo-150x150.jpg 150w\" sizes=\"(max-width: 300px) 100vw, 300px\">\u003cbr>\n\u003ca href=\"https://www.dumplingtimesf.com/\" target=\"_blank\">\u003cstrong>Dumpling Time\u003c/strong>\u003c/a>\u003cbr>\n11 Division St., San Francisco, CA 94103 [\u003ca href=\"https://www.google.com/maps/place/Dumpling+Time/@37.7696425,-122.4023465,15z/data=!4m2!3m1!1s0x0:0xdfc2e8f08d41ff7f?sa=X&ved=0ahUKEwizve_H9YLUAhUs_4MKHRNXASIQ_BIIfjAM\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: 415-525-4797\u003cbr>\nHours: Open Mon-Sat. Lunch from 11:30am to sold out. Dinner from 5:30pm to sold out.\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/DumplingTime/\" target=\"_blank\">Dumpling Time\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/dumplingtime_sf/\" target=\"_blank\">dumplingtime_sf\u003c/a>\u003cbr>\nPrice Range: $$ ($15-20 a person)\u003c/p>\n\n",
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"excerpt": "Dumplings are set to be SF’s next trend wave thanks to a SoMa newcomer.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>So, you thought you knew dumplings, from the xiao long bao requiring an hour wait at Din Tai Fung to the har gow at dim sum specialists?\u003c/p>\n\u003cp>Well, how about Xi’an dumplings? Gyoza? Pork buns?\u003c/p>\n\u003cp>Ok, the first are not well-known dumplings. The second technically are potstickers, which, in theory, are dumplings, but you never call “dumplings.” The last ones — well, that’s a stretch to be called a dumpling. Pork buns are pork buns. Who doesn’t want to tear off a piece of sweet, fatty pork belly with fluffy bread? That sounds more tempting than some deep question about what is a dumpling.\u003c/p>\n\u003cfigure id=\"attachment_117599\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/dumplingtime-ensemble.jpg\" alt=\"A variety of dishes at Dumpling Time.\" width=\"1280\" height=\"960\" class=\"size-full wp-image-117599\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-ensemble.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-ensemble-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-ensemble-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-ensemble-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-ensemble-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-ensemble-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-ensemble-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-ensemble-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-ensemble-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-ensemble-520x390.jpg 520w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003cfigcaption class=\"wp-caption-text\">A variety of dishes at Dumpling Time. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There aren’t \u003cem>a lot\u003c/em> of dumplings at Dumpling Time, a full-service restaurant that opened last week with no shortage of fanfare and classic SF hour-plus long lines for the next big food thing. There is a good range of dumplings, however. Those dumplings happen to be pretty stellar as a whole, made by hand in a glass-enclosed room to the side of the entrance (à la Din Tai Fung) and in front of small counter seating (awesome view but they feel detached from the dining room action).\u003c/p>\n\u003cfigure id=\"attachment_117598\" class=\"wp-caption aligncenter\" style=\"max-width: 1632px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/dumplingtime-dumplingroom.jpg\" alt=\"Dumplings being made by hand in a glass-enclosed room to the side of the entrance.\" width=\"1632\" height=\"1224\" class=\"size-full wp-image-117598\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-dumplingroom.jpg 1632w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-dumplingroom-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-dumplingroom-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-dumplingroom-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-dumplingroom-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-dumplingroom-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-dumplingroom-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-dumplingroom-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-dumplingroom-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-dumplingroom-520x390.jpg 520w\" sizes=\"(max-width: 1632px) 100vw, 1632px\">\u003cfigcaption class=\"wp-caption-text\">Dumplings being made by hand in a glass-enclosed room to the side of the entrance. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_117605\" class=\"wp-caption aligncenter\" style=\"max-width: 1632px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/interior-1-dumplingtime.jpg\" alt=\"The open kitchen counter at Dumpling Time.\" width=\"1632\" height=\"1224\" class=\"size-full wp-image-117605\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/interior-1-dumplingtime.jpg 1632w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/interior-1-dumplingtime-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/interior-1-dumplingtime-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/interior-1-dumplingtime-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/interior-1-dumplingtime-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/interior-1-dumplingtime-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/interior-1-dumplingtime-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/interior-1-dumplingtime-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/interior-1-dumplingtime-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/interior-1-dumplingtime-520x390.jpg 520w\" sizes=\"(max-width: 1632px) 100vw, 1632px\">\u003cfigcaption class=\"wp-caption-text\">The open kitchen counter at Dumpling Time. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Dumpling Time is the third Japanese dining project from Kash Feng and his Omakase Group in this SoMa-Design District-edge of Potrero area Google Maps calls SoMissPo but no SF resident has ever referred to that phrase before. The neighborhood is known best for being where there’s a rare traffic circle, Adobe offices and Zynga headquarters. The flagship of the group, Omakase, is a serene, exquisite sushi venue where a meal clocks in at a $150 minimum. A few steps down the formality latter, Okane is the group’s izakaya that really is less izakaya and more just all parts of Japanese cuisine. Now, there’s Dumpling Time, even further towards the casual side. You could hear a pin drop at Omakase. At Dumpling Time, it’s hip hop beats on the soundtrack with a bass that literally rattles the wall when you’re in the bathroom (a bathroom dance party?). \u003c/p>\n\u003cfigure id=\"attachment_117600\" class=\"wp-caption aligncenter\" style=\"max-width: 1632px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/dumplingtime-exterior.jpg\" alt=\"People lined up to get into Dumpling Time.\" width=\"1632\" height=\"1224\" class=\"size-full wp-image-117600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-exterior.jpg 1632w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-exterior-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-exterior-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-exterior-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-exterior-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-exterior-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-exterior-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-exterior-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-exterior-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-exterior-520x390.jpg 520w\" sizes=\"(max-width: 1632px) 100vw, 1632px\">\u003cfigcaption class=\"wp-caption-text\">People lined up to get into Dumpling Time. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Omakase Group should get immense credit for not riding the trend waves. They recognize a niche needed in SF dining, a neighborhood with huge potential and snatch it just at the right time. That worked with Omakase, where omakase meals are surging everywhere because $200 for perfect raw fish isn’t apparently out of reach for a huge market. Okane and izakayas, well, let’s just say izakayas are what “local, neighborhood bistros” were five years ago. They’re everywhere. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Dumplings haven’t had the spotlight yet in the city. Yes, down south in Santa Clara at Din Tai Fung, they’re worshipped. We have dumplings at the aforementioned dim sum restaurants. But, for not the first time but definitely the brightest spotlight red carpet opening, dumplings are what we’re resolutely focused on here. Feng didn’t mess around, bringing in a dumpling chef, Do Leung, who previously cooked for one of the Peninsula’s premier dim sum destinations, Tai Wu in Millbrae. Din Tai Fung’s lands have been transplanted to SoMissPo expecting the same life-changing dumplings. Your life will not change. But, those dumplings are either great or excellent.\u003c/p>\n\u003cp>They’re in four major categories, generally priced $6-7 for a serving. Sizes vary, so you’ll get a different number of gyoza compared to xiao long bao, for example.\u003c/p>\n\u003cfigure id=\"attachment_117604\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/dumplingtime-xiaolongbao.jpg\" alt=\"Tom Yum-style shrimp and pork xiao long bao at Dumpling Time.\" width=\"1280\" height=\"960\" class=\"size-full wp-image-117604\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-xiaolongbao.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-xiaolongbao-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-xiaolongbao-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-xiaolongbao-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-xiaolongbao-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-xiaolongbao-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-xiaolongbao-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-xiaolongbao-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-xiaolongbao-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-xiaolongbao-520x390.jpg 520w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003cfigcaption class=\"wp-caption-text\">\"Tom Yum-style\" shrimp and pork xiao long bao at Dumpling Time. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Without question, the xiao long bao are the ones you’re almost guaranteed to find on every table. The regular pork soup filled version aren’t quite as transcendent texture-wise as Din Tai Fung’s esteemed version. Still, they’re the best version in the city of San Francisco (several tiers above Yank Sing and China Live) — multi-dimensions playing off the taut skin and deep, rustic porky rush of flavor upon the single bite. A version filled “tom yum-style” with shrimp and pork belly is even more riveting courtesy of a final coconut milk surge. They come with the skin lightly beet-stained and it neither really looks or tastes like beets are involved. For single diners, why not try the giant xiao long bao with a menu description that says you’ll need a straw? Challenge accepted if it tastes like the mini version. You can already tell this will be a listicle must-try darling dish at the end of the year.\u003c/p>\n\u003cfigure id=\"attachment_117607\" class=\"wp-caption aligncenter\" style=\"max-width: 1632px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/xian-dumplings-dumplingtime.jpg\" alt=\"Xi’an dumplings at Dumpling Time.\" width=\"1632\" height=\"1224\" class=\"size-full wp-image-117607\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/xian-dumplings-dumplingtime.jpg 1632w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/xian-dumplings-dumplingtime-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/xian-dumplings-dumplingtime-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/xian-dumplings-dumplingtime-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/xian-dumplings-dumplingtime-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/xian-dumplings-dumplingtime-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/xian-dumplings-dumplingtime-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/xian-dumplings-dumplingtime-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/xian-dumplings-dumplingtime-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/xian-dumplings-dumplingtime-520x390.jpg 520w\" sizes=\"(max-width: 1632px) 100vw, 1632px\">\u003cfigcaption class=\"wp-caption-text\">Xi’an dumplings at Dumpling Time. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Xi’an dumplings are the wild card and absolutely worth an order since Feng is from the inland China town and the recipe comes directly from his mother. They’re like non-fried potstickers in shape and texture — plump, nearly bursting at the seams with pork or (a slightly boring) carrots, mushrooms and greens vegetarians version. Both beg for the accompanying red chili sauce. After a gentle dip, the whole Xi’an dumpling experience changes from safe and routine to downright exciting.\u003c/p>\n\u003cfigure id=\"attachment_117601\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/dumplingtime-gyoza.jpg\" alt=\"Seafood Gyoza at Dumpling Time.\" width=\"1280\" height=\"960\" class=\"size-full wp-image-117601\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-gyoza.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-gyoza-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-gyoza-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-gyoza-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-gyoza-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-gyoza-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-gyoza-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-gyoza-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-gyoza-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-gyoza-520x390.jpg 520w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003cfigcaption class=\"wp-caption-text\">Seafood Gyoza at Dumpling Time. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The trio of gyoza options are actually considered the “signature” dumplings. There are more expected pork and chicken renditions. What you really want is the seafood one, where the forest green spinach dumpling skin encases a mixture of crab, shrimp and scallop. With a light dunk in a spiced chili butter sauce, everything clicks. \u003c/p>\n\u003cfigure id=\"attachment_117602\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/dumplingtime-hargow.jpg\" alt=\"Steamed har gow at Dumpling Time.\" width=\"1280\" height=\"960\" class=\"size-full wp-image-117602\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-hargow.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-hargow-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-hargow-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-hargow-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-hargow-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-hargow-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-hargow-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-hargow-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-hargow-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-hargow-520x390.jpg 520w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003cfigcaption class=\"wp-caption-text\">Steamed har gow at Dumpling Time. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Steamed har gow, the third category, are familiar to dim sum-goers but seldom seem outside of that experience. Here, they’re spot-on versions, from the almost transparent partially gummy skin to the full chunks of shrimp with fragrant cilantro leaves — a perfect match. These can’t be improved upon, especially because of the cilantro dipping sauce that was so refreshing I started dunking pieces of buns in it.\u003c/p>\n\u003cfigure id=\"attachment_117597\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/dumplingtime-bao.jpg\" alt=\"Bao at Dumpling Time.\" width=\"1280\" height=\"960\" class=\"size-full wp-image-117597\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-bao.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-bao-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-bao-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-bao-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-bao-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-bao-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-bao-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-bao-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-bao-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-bao-520x390.jpg 520w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003cfigcaption class=\"wp-caption-text\">Bao at Dumpling Time. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Speaking of buns, they’re less thrilling but perfectly fine and extremely Instagram-friendly as a contrast to the various dumpling shapes and colors. Both the barbecue pork belly bun (a few too many pure fat nubs) and ginger-heavy chicken and wood ear mushroom rendition are too skewed towards bread in the vital bread to filling ratio. The fillings are balanced beautifully, though, in terms of seasonings.\u003c/p>\n\u003cfigure id=\"attachment_117595\" class=\"wp-caption aligncenter\" style=\"max-width: 1632px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/appetizers-dumplingtime.jpg\" alt=\"Appetizer salads at Dumpling Time.\" width=\"1632\" height=\"1224\" class=\"size-full wp-image-117595\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/appetizers-dumplingtime.jpg 1632w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/appetizers-dumplingtime-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/appetizers-dumplingtime-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/appetizers-dumplingtime-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/appetizers-dumplingtime-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/appetizers-dumplingtime-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/appetizers-dumplingtime-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/appetizers-dumplingtime-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/appetizers-dumplingtime-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/appetizers-dumplingtime-520x390.jpg 520w\" sizes=\"(max-width: 1632px) 100vw, 1632px\">\u003cfigcaption class=\"wp-caption-text\">Appetizer salads at Dumpling Time. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Starters include shrimp toast and shrimp-filled wontons should you need shrimp in non-dumpling form. A pair of noodles includes a vegetarian option and a curious offering of Beijing noodles inspired by zha jiang mian, combining pork and black bean paste (an outrageously popular dish I noticed from my visit to Beijing not long ago and one we almost never see here in SF). Really, it’s not about noodles or starters. Unless you’re a large group, focus on the namesake items and round out the meal with some of the $3 cold small vegetables bites like Fresno chile-enhanced cucumber slices and a sensational garlic seaweed ensemble. Desserts are various buns (egg yolk, beet and taro, green tea or steamed egg custard but, not surprisingly given the tempting savory options, I didn’t see anyone decide to save room for them. \u003c/p>\n\u003cp>Another similarity of Omakase, Okane and Dumpling Time, besides the neighborhood and great food, are an underwhelming wine and beer selection. Right now, it’s BYOB but the restaurant calls itself a dumpling-and-beer house. When there are ten beers listed and Lagunitas IPA might be the most adventurous selection, the beer choices need serious work. It will need to be better in a few weeks when the liquor license becomes reality. Otherwise, stick to tea and sake.\u003c/p>\n\u003cfigure id=\"attachment_117596\" class=\"wp-caption aligncenter\" style=\"max-width: 1632px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/dumpling-time-sign.jpg\" alt=\"Dumpling Time neon sign.\" width=\"1632\" height=\"1224\" class=\"size-full wp-image-117596\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumpling-time-sign.jpg 1632w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumpling-time-sign-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumpling-time-sign-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumpling-time-sign-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumpling-time-sign-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumpling-time-sign-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumpling-time-sign-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumpling-time-sign-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumpling-time-sign-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumpling-time-sign-520x390.jpg 520w\" sizes=\"(max-width: 1632px) 100vw, 1632px\">\u003cfigcaption class=\"wp-caption-text\">Dumpling Time neon sign. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The roughly 70-seat restaurant has a mix of eight-seat communal tables and a handful of four-tops. Both the communal table theme and neon-lit Dumpling time logo (great design, by the way) are a fun nod to the vibrant, late night nature of Asia’s night markets. An open kitchen greets diners at the door, a complete inverse of most layouts where the kitchen tends to be the background for the central dining room. The ceiling is low, the energy is high but not a rowdy noisefest luckily. Let’s give a round of applause to designer Aya Jessani (who also did Okane and Omakase) for pulling off all of these elements, and most notably, the doodle-style black and white wall mural that is a mash-up of San Francisco and Asia (hello Karl the Fog and Shanghai’s TV Tower). \u003c/p>\n\u003cfigure id=\"attachment_117603\" class=\"wp-caption aligncenter\" style=\"max-width: 1632px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/dumplingtime-interior-2.jpg\" alt=\"The dining area at Dumpling Time.\" width=\"1632\" height=\"1224\" class=\"size-full wp-image-117603\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-interior-2.jpg 1632w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-interior-2-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-interior-2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-interior-2-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-interior-2-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-interior-2-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-interior-2-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-interior-2-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-interior-2-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-interior-2-520x390.jpg 520w\" sizes=\"(max-width: 1632px) 100vw, 1632px\">\u003cfigcaption class=\"wp-caption-text\">The dining area at Dumpling Time. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Service is good-hearted but obviously overwhelmed with the opening need to turn tables. Details still need to be worked out. The share plates are way too small — word of caution, don’t put sauces on them unless you want gyoza sauce for Xi’an dumplings. Tables need more napkins and, in classic 2017 SF fashion, the small water glasses will drive most diners insane. Service pacing is scattered. Three sets of dumplings arrive in the same minute. Then a half hour later, we were about to give up on Xi’an dumplings and hand over a credit card for the bill before they magically arrived. \u003c/p>\n\u003cp>These are all details that get swept away in a feverish dumpling frenzy but will be important as the restaurant settles in. San Francisco diners clearly wanted a multi-style dumpling-themed restaurant in spotless surroundings, whether they knew it or not. The one they’ve got clearly shows the time — and place — for dumplings is right.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/dumpling-time-logo.jpg\" alt=\"Dumpling Time logo\" width=\"300\" height=\"300\" class=\"aligncenter size-full wp-image-117618\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumpling-time-logo.jpg 300w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumpling-time-logo-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumpling-time-logo-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumpling-time-logo-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumpling-time-logo-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumpling-time-logo-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumpling-time-logo-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumpling-time-logo-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumpling-time-logo-150x150.jpg 150w\" sizes=\"(max-width: 300px) 100vw, 300px\">\u003cbr>\n\u003ca href=\"https://www.dumplingtimesf.com/\" target=\"_blank\">\u003cstrong>Dumpling Time\u003c/strong>\u003c/a>\u003cbr>\n11 Division St., San Francisco, CA 94103 [\u003ca href=\"https://www.google.com/maps/place/Dumpling+Time/@37.7696425,-122.4023465,15z/data=!4m2!3m1!1s0x0:0xdfc2e8f08d41ff7f?sa=X&ved=0ahUKEwizve_H9YLUAhUs_4MKHRNXASIQ_BIIfjAM\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: 415-525-4797\u003cbr>\nHours: Open Mon-Sat. Lunch from 11:30am to sold out. Dinner from 5:30pm to sold out.\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/DumplingTime/\" target=\"_blank\">Dumpling Time\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/dumplingtime_sf/\" target=\"_blank\">dumplingtime_sf\u003c/a>\u003cbr>\nPrice Range: $$ ($15-20 a person)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Camino Team Opens The Kebabery in Oakland’s Longfellow Neighborhood",
"title": "Camino Team Opens The Kebabery in Oakland’s Longfellow Neighborhood",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>When I pulled up in front of \u003ca href=\"http://www.thekebaberyoakland.com/\" target=\"_blank\">The Kebabery\u003c/a> on Market at 42nd Street in Oakland, there were no signs of life behind the wide garage-door storefront. And then, like magic, the door rolled up at 5pm to reveal the cheery, light-bathed kitchen staffed with folks prepping for the night.\u003c/p>\n\u003cp>Russell Moore, one of the most celebrated chefs on the east side of the bay (\u003ca href=\"http://www.caminorestaurant.com/\" target=\"_blank\">Camino\u003c/a>, Chez Panisse) has just opened this pretty shop with his partner and wife Allison Hopelain and new collaborator Brian Crookes, in Oakland’s Longfellow neighborhood. Moore is best known for his open-fire grilling at Camino, and The Kebabery amplifies that theme with a small menu of kebabs: currently, lamb, chicken, and trumpet mushrooms; which you can order on skewers or in a sandwich of homemade flatbread.\u003c/p>\n\u003cfigure id=\"attachment_117463\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-117463\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/kebabery-chef-cooks.jpg\" alt=\"Chef/Owner Russell Moore (left) Chef Traci Matsumoto-Esteban (2nd from left), Brian Crookes (far right).\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-chef-cooks.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-chef-cooks-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-chef-cooks-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-chef-cooks-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-chef-cooks-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-chef-cooks-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-chef-cooks-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-chef-cooks-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-chef-cooks-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-chef-cooks-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chef/Owner Russell Moore (left), Chef Traci Matsumoto-Esteban (2nd from left), Brian Crookes (far right). \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Before you complain about the prices, which \u003ca href=\"https://www.yelp.com/biz/the-kebabery-oakland\" target=\"_blank\">Yelpers\u003c/a> are already doing in force just two weeks in, go to consider that everything on the menu is organic. If that matters to you, and perhaps you even try to shop organic, then the price bump makes sense. And beyond being organic, this compact menu proudly highlights the (mostly) local purveyors featured in every dish, including farms Tomatero and Mariquita in Watsonville, Straus Creamery in Petaluma, Giusto’s (for flour, also in Petaluma), and Napa Whole Spice in Napa, for the seasonings that go into the marinades and rubs. In my estimation, the quality is evident in the flavor-saturated, intensely focused food. So, $15 for a kebab, two salads, and homemade flatbread, including tip, isn’t as outrageous as it sounds, at least not in these parts.\u003c/p>\n\u003cfigure id=\"attachment_117470\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-117470\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/kebabery-interior.jpg\" alt=\"The Kebabery interior.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-interior.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-interior-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-interior-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-interior-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-interior-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-interior-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-interior-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-interior-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-interior-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-interior-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Kebabery interior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The less transparent part of the pricing structure involves the no-tipping policy. Many Bay Area restaurants have jumped on the trend of adding a service charge to the bill to boost the pay-grade of woefully under-valued restaurant staff. But this is the first restaurant I’ve encountered that doesn’t state that percentage on the bill. Rather, the flat price simply includes a tip. It will be interesting to see how this plays out in the local scene; I think most people want to see a breakdown of what they’re paying, especially at a counter-service place such as The Kebabery. But the public will, no doubt, weigh in on this.\u003c/p>\n\u003cfigure id=\"attachment_117507\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/kebabery-menu-wall.jpg\" alt=\"Kebabery menu on the wall at the counter.\" width=\"1000\" height=\"1500\" class=\"size-full wp-image-117507\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-menu-wall.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-menu-wall-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-menu-wall-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-menu-wall-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-menu-wall-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-menu-wall-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-menu-wall-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-menu-wall-520x780.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Kebabery menu on the wall at the counter. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_117466\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-117466\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/kebabery-cooks.jpg\" alt=\"Kebabery chef and staff preparing dishes in the open kitchen.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-cooks.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-cooks-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-cooks-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-cooks-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-cooks-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-cooks-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-cooks-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-cooks-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-cooks-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-cooks-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Kebabery chef and staff preparing dishes in the open kitchen. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now about the food, which is the reason to go. There are three kebab options: ground lamb mixed with herbs, marinated chicken, and trumpet mushrooms rubbed in spices. You can choose to order one of the three on a plate (with two salads and flatbread or lentils) or as a sandwich (on flatbread with one salad). All are served with thick, whole-milk yogurt and fermented chile paste.\u003c/p>\n\u003cfigure id=\"attachment_117472\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-117472\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/kebabery-lamb1.jpg\" alt=\"Lamb Kebab Plate with served with homemade purple-cabbage sauerkraut, mashed red lentils, and pickles of fennel, carrot and celery.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-lamb1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-lamb1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-lamb1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-lamb1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-lamb1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-lamb1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-lamb1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-lamb1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-lamb1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-lamb1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lamb Kebab Plate with served with homemade purple-cabbage sauerkraut, mashed red lentils, and pickles of fennel, carrot and celery. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Two of us ordered almost everything on the menu. A lamb kebab plate with BN Ranch lamb from Bolinas was perfectly grilled to medium, ever-so-slightly pink, infused with herbs and spices, and served with homemade purple-cabbage sauerkraut (lightly fermented) and pickles of fennel, carrot and celery. Instead of flatbread, we ordered the mashed red lentils, an earthy gluten-free starch that goes well with the spiced meats.\u003c/p>\n\u003cfigure id=\"attachment_117465\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-117465\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/kebabery-chicken.jpg\" alt=\"Chicken Kebab Plate, in a marinade of turmeric and other spices, grilled skin-on and served with flatbread, a raw carrot salad with caraway and mustard seeds and mashed beets.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-chicken.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-chicken-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-chicken-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-chicken-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-chicken-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-chicken-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-chicken-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-chicken-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-chicken-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-chicken-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chicken Kebab Plate, in a marinade of turmeric and other spices, grilled skin-on and served with flatbread, a raw carrot salad with caraway and mustard seeds, and mashed beets. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Another plate had the chicken kebab, in a marinade of turmeric and other spices, grilled skin-on and served with a raw carrot salad with caraway and mustard seeds, and mashed beets. The leavened flatbread, homemade with identity-preserved whole grain from Central Milling in Logan, Utah, is briefly grilled as well, chewy and hearty, but light in texture.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Both dishes were served with thick yogurt and spicy-salty fermented chile paste, best used combined. We ordered a third skewer, a la carte, of trumpet mushrooms, also turmeric-laden, big and meaty, and sweetly savory when grilled.\u003c/p>\n\u003cfigure id=\"attachment_117473\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-117473\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/kebabery-trumpet-shrooms.jpg\" alt=\"Skewer of trumpet mushrooms.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-trumpet-shrooms.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-trumpet-shrooms-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-trumpet-shrooms-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-trumpet-shrooms-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-trumpet-shrooms-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-trumpet-shrooms-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-trumpet-shrooms-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-trumpet-shrooms-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-trumpet-shrooms-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-trumpet-shrooms-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Skewer of trumpet mushrooms. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Portions aren’t huge, but neither are they small, and they’re quite satisfying in terms of both flavor and food combinations on the plate.\u003c/p>\n\u003cp>A non-alcoholic hibiscus punch was especially refreshing, tartly sweet, a spot-on pairing for the spice-driven food.\u003c/p>\n\u003cfigure id=\"attachment_117469\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-117469\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/kebabery-hibiscus.jpg\" alt=\"Hibiscus punch.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-hibiscus.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-hibiscus-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-hibiscus-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-hibiscus-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-hibiscus-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-hibiscus-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-hibiscus-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-hibiscus-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-hibiscus-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-hibiscus-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Hibiscus punch. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The only quibble I had with the whole experience regards the meager wine list. There’s a Riesling, a Provencal rosé and a California Pinot Noir, all of which seem a bit randomly chosen, and all overpriced at $8 for a small glass, no matter how you do the math. And the server knew nothing whatsoever about the three wines available, which seemed odd, given all the thought that went into this restaurant. There are two beers on tap as well, Social Kitchen SKB Pilsner and Fort Point Villager IPA, at $5 a glass.\u003c/p>\n\u003cfigure id=\"attachment_117489\" class=\"wp-caption aligncenter\" style=\"max-width: 1632px\">\u003cimg class=\"size-full wp-image-117489\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/kebabery-menu.jpg\" alt=\"The Kebabery menu.\" width=\"1632\" height=\"1224\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-menu.jpg 1632w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-menu-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-menu-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-menu-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-menu-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-menu-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-menu-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-menu-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-menu-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-menu-520x390.jpg 520w\" sizes=\"(max-width: 1632px) 100vw, 1632px\">\u003cfigcaption class=\"wp-caption-text\">The Kebabery menu. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The space, which reminds me of the design version of an indoor-outdoor taqueria in Rosarito Beach, is gorgeous with its white tiles, wooden benches, and substantial, graceful wooden chairs imagined by California College of the Arts students.\u003c/p>\n\u003cfigure id=\"attachment_117512\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/kebabery-interior3.jpg\" alt=\"Interior space at The Kebabery.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117512\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-interior3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-interior3-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-interior3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-interior3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-interior3-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-interior3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-interior3-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-interior3-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-interior3-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-interior3-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Interior space at The Kebabery. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We didn’t make it to the TCHO chocolate pudding, but it seems likely that we will be back to try it, kids in tow.\u003c/p>\n\u003cfigure id=\"attachment_117474\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-117474\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/kebabery-exterior1.jpg\" alt=\"The Kebabery exterior.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-exterior1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-exterior1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-exterior1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-exterior1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-exterior1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-exterior1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-exterior1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-exterior1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-exterior1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-exterior1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Kebabery exterior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.thekebaberyoakland.com/\" target=\"_blank\">\u003cstrong>The Kebabery\u003c/strong>\u003c/a>\u003cbr>\n4201 Market St.\u003cbr>\nOakland, CA 94608 [\u003ca href=\"https://goo.gl/ys0Rki\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: (510) 922-1601\u003cbr>\nHours: Thu-Mon, 5-9pm; closed Tue and Wed\u003cbr>\nPrice Range: $$ ($15 kebab plates; $12 kebab sandwiches)\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/thekebabery_oakland/\" target=\"_blank\">@thekebabery_oakland\u003c/a>\u003c/p>\n\n",
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"excerpt": "The Kebabery serves an all-organic menu of grilled skewers, homemade flatbread, and vegetarian salads.",
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"description": "The Kebabery serves an all-organic menu of grilled skewers, homemade flatbread, and vegetarian salads.",
"title": "Camino Team Opens The Kebabery in Oakland’s Longfellow Neighborhood | KQED",
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"headline": "Camino Team Opens The Kebabery in Oakland’s Longfellow Neighborhood",
"datePublished": "2017-05-18T09:19:41-07:00",
"dateModified": "2017-05-19T07:02:18-07:00",
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"sourceUrl": "https://ww2.kqed.org/bayareabites/category/restaurants-and-bars/",
"source": "Restaurants, Bars, Cafes, Pop-ups",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>When I pulled up in front of \u003ca href=\"http://www.thekebaberyoakland.com/\" target=\"_blank\">The Kebabery\u003c/a> on Market at 42nd Street in Oakland, there were no signs of life behind the wide garage-door storefront. And then, like magic, the door rolled up at 5pm to reveal the cheery, light-bathed kitchen staffed with folks prepping for the night.\u003c/p>\n\u003cp>Russell Moore, one of the most celebrated chefs on the east side of the bay (\u003ca href=\"http://www.caminorestaurant.com/\" target=\"_blank\">Camino\u003c/a>, Chez Panisse) has just opened this pretty shop with his partner and wife Allison Hopelain and new collaborator Brian Crookes, in Oakland’s Longfellow neighborhood. Moore is best known for his open-fire grilling at Camino, and The Kebabery amplifies that theme with a small menu of kebabs: currently, lamb, chicken, and trumpet mushrooms; which you can order on skewers or in a sandwich of homemade flatbread.\u003c/p>\n\u003cfigure id=\"attachment_117463\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-117463\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/kebabery-chef-cooks.jpg\" alt=\"Chef/Owner Russell Moore (left) Chef Traci Matsumoto-Esteban (2nd from left), Brian Crookes (far right).\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-chef-cooks.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-chef-cooks-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-chef-cooks-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-chef-cooks-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-chef-cooks-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-chef-cooks-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-chef-cooks-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-chef-cooks-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-chef-cooks-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-chef-cooks-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chef/Owner Russell Moore (left), Chef Traci Matsumoto-Esteban (2nd from left), Brian Crookes (far right). \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Before you complain about the prices, which \u003ca href=\"https://www.yelp.com/biz/the-kebabery-oakland\" target=\"_blank\">Yelpers\u003c/a> are already doing in force just two weeks in, go to consider that everything on the menu is organic. If that matters to you, and perhaps you even try to shop organic, then the price bump makes sense. And beyond being organic, this compact menu proudly highlights the (mostly) local purveyors featured in every dish, including farms Tomatero and Mariquita in Watsonville, Straus Creamery in Petaluma, Giusto’s (for flour, also in Petaluma), and Napa Whole Spice in Napa, for the seasonings that go into the marinades and rubs. In my estimation, the quality is evident in the flavor-saturated, intensely focused food. So, $15 for a kebab, two salads, and homemade flatbread, including tip, isn’t as outrageous as it sounds, at least not in these parts.\u003c/p>\n\u003cfigure id=\"attachment_117470\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-117470\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/kebabery-interior.jpg\" alt=\"The Kebabery interior.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-interior.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-interior-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-interior-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-interior-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-interior-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-interior-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-interior-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-interior-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-interior-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-interior-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Kebabery interior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The less transparent part of the pricing structure involves the no-tipping policy. Many Bay Area restaurants have jumped on the trend of adding a service charge to the bill to boost the pay-grade of woefully under-valued restaurant staff. But this is the first restaurant I’ve encountered that doesn’t state that percentage on the bill. Rather, the flat price simply includes a tip. It will be interesting to see how this plays out in the local scene; I think most people want to see a breakdown of what they’re paying, especially at a counter-service place such as The Kebabery. But the public will, no doubt, weigh in on this.\u003c/p>\n\u003cfigure id=\"attachment_117507\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/kebabery-menu-wall.jpg\" alt=\"Kebabery menu on the wall at the counter.\" width=\"1000\" height=\"1500\" class=\"size-full wp-image-117507\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-menu-wall.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-menu-wall-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-menu-wall-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-menu-wall-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-menu-wall-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-menu-wall-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-menu-wall-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-menu-wall-520x780.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Kebabery menu on the wall at the counter. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_117466\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-117466\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/kebabery-cooks.jpg\" alt=\"Kebabery chef and staff preparing dishes in the open kitchen.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-cooks.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-cooks-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-cooks-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-cooks-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-cooks-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-cooks-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-cooks-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-cooks-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-cooks-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-cooks-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Kebabery chef and staff preparing dishes in the open kitchen. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now about the food, which is the reason to go. There are three kebab options: ground lamb mixed with herbs, marinated chicken, and trumpet mushrooms rubbed in spices. You can choose to order one of the three on a plate (with two salads and flatbread or lentils) or as a sandwich (on flatbread with one salad). All are served with thick, whole-milk yogurt and fermented chile paste.\u003c/p>\n\u003cfigure id=\"attachment_117472\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-117472\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/kebabery-lamb1.jpg\" alt=\"Lamb Kebab Plate with served with homemade purple-cabbage sauerkraut, mashed red lentils, and pickles of fennel, carrot and celery.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-lamb1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-lamb1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-lamb1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-lamb1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-lamb1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-lamb1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-lamb1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-lamb1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-lamb1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-lamb1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lamb Kebab Plate with served with homemade purple-cabbage sauerkraut, mashed red lentils, and pickles of fennel, carrot and celery. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Two of us ordered almost everything on the menu. A lamb kebab plate with BN Ranch lamb from Bolinas was perfectly grilled to medium, ever-so-slightly pink, infused with herbs and spices, and served with homemade purple-cabbage sauerkraut (lightly fermented) and pickles of fennel, carrot and celery. Instead of flatbread, we ordered the mashed red lentils, an earthy gluten-free starch that goes well with the spiced meats.\u003c/p>\n\u003cfigure id=\"attachment_117465\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-117465\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/kebabery-chicken.jpg\" alt=\"Chicken Kebab Plate, in a marinade of turmeric and other spices, grilled skin-on and served with flatbread, a raw carrot salad with caraway and mustard seeds and mashed beets.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-chicken.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-chicken-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-chicken-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-chicken-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-chicken-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-chicken-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-chicken-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-chicken-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-chicken-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-chicken-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chicken Kebab Plate, in a marinade of turmeric and other spices, grilled skin-on and served with flatbread, a raw carrot salad with caraway and mustard seeds, and mashed beets. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Another plate had the chicken kebab, in a marinade of turmeric and other spices, grilled skin-on and served with a raw carrot salad with caraway and mustard seeds, and mashed beets. The leavened flatbread, homemade with identity-preserved whole grain from Central Milling in Logan, Utah, is briefly grilled as well, chewy and hearty, but light in texture.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Both dishes were served with thick yogurt and spicy-salty fermented chile paste, best used combined. We ordered a third skewer, a la carte, of trumpet mushrooms, also turmeric-laden, big and meaty, and sweetly savory when grilled.\u003c/p>\n\u003cfigure id=\"attachment_117473\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-117473\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/kebabery-trumpet-shrooms.jpg\" alt=\"Skewer of trumpet mushrooms.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-trumpet-shrooms.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-trumpet-shrooms-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-trumpet-shrooms-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-trumpet-shrooms-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-trumpet-shrooms-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-trumpet-shrooms-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-trumpet-shrooms-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-trumpet-shrooms-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-trumpet-shrooms-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-trumpet-shrooms-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Skewer of trumpet mushrooms. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Portions aren’t huge, but neither are they small, and they’re quite satisfying in terms of both flavor and food combinations on the plate.\u003c/p>\n\u003cp>A non-alcoholic hibiscus punch was especially refreshing, tartly sweet, a spot-on pairing for the spice-driven food.\u003c/p>\n\u003cfigure id=\"attachment_117469\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-117469\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/kebabery-hibiscus.jpg\" alt=\"Hibiscus punch.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-hibiscus.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-hibiscus-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-hibiscus-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-hibiscus-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-hibiscus-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-hibiscus-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-hibiscus-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-hibiscus-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-hibiscus-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-hibiscus-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Hibiscus punch. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The only quibble I had with the whole experience regards the meager wine list. There’s a Riesling, a Provencal rosé and a California Pinot Noir, all of which seem a bit randomly chosen, and all overpriced at $8 for a small glass, no matter how you do the math. And the server knew nothing whatsoever about the three wines available, which seemed odd, given all the thought that went into this restaurant. There are two beers on tap as well, Social Kitchen SKB Pilsner and Fort Point Villager IPA, at $5 a glass.\u003c/p>\n\u003cfigure id=\"attachment_117489\" class=\"wp-caption aligncenter\" style=\"max-width: 1632px\">\u003cimg class=\"size-full wp-image-117489\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/kebabery-menu.jpg\" alt=\"The Kebabery menu.\" width=\"1632\" height=\"1224\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-menu.jpg 1632w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-menu-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-menu-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-menu-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-menu-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-menu-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-menu-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-menu-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-menu-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-menu-520x390.jpg 520w\" sizes=\"(max-width: 1632px) 100vw, 1632px\">\u003cfigcaption class=\"wp-caption-text\">The Kebabery menu. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The space, which reminds me of the design version of an indoor-outdoor taqueria in Rosarito Beach, is gorgeous with its white tiles, wooden benches, and substantial, graceful wooden chairs imagined by California College of the Arts students.\u003c/p>\n\u003cfigure id=\"attachment_117512\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/kebabery-interior3.jpg\" alt=\"Interior space at The Kebabery.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117512\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-interior3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-interior3-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-interior3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-interior3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-interior3-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-interior3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-interior3-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-interior3-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-interior3-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-interior3-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Interior space at The Kebabery. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We didn’t make it to the TCHO chocolate pudding, but it seems likely that we will be back to try it, kids in tow.\u003c/p>\n\u003cfigure id=\"attachment_117474\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-117474\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/kebabery-exterior1.jpg\" alt=\"The Kebabery exterior.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-exterior1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-exterior1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-exterior1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-exterior1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-exterior1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-exterior1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-exterior1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-exterior1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-exterior1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-exterior1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Kebabery exterior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.thekebaberyoakland.com/\" target=\"_blank\">\u003cstrong>The Kebabery\u003c/strong>\u003c/a>\u003cbr>\n4201 Market St.\u003cbr>\nOakland, CA 94608 [\u003ca href=\"https://goo.gl/ys0Rki\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: (510) 922-1601\u003cbr>\nHours: Thu-Mon, 5-9pm; closed Tue and Wed\u003cbr>\nPrice Range: $$ ($15 kebab plates; $12 kebab sandwiches)\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/thekebabery_oakland/\" target=\"_blank\">@thekebabery_oakland\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bay Area Bites Guide to 12 Classic American Fried Chicken Spots in Oakland and Berkeley",
"title": "Bay Area Bites Guide to 12 Classic American Fried Chicken Spots in Oakland and Berkeley",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Though many cuisines have versions of fried chicken, not the least of which is the karaage found on virtually every Japanese restaurant menu in the U.S., the style that is the focus of this guide has its genesis in West African cooking traditions that first became rooted in the American South by way of enslaved African and African-American people. Chicken was a delicacy before World War II because of its relatively high cost; however, its fried incarnation was forever commodified in the U.S. by a colonel who shall remained unnamed, when his small fast-food franchise expanded rapidly through the United States in the 1950s and ‘60s. But take heart. There are plenty of local chefs still doing the tradition justice.\u003c/p>\n\u003cp>In 1961, \u003ca href=\"http://www.gainesvilletimes.com/archives/21373/\" target=\"_blank\">the city of Gainesville, Georgia, passed an ordinance\u003c/a> that made it illegal to eat fried chicken with anything but your hands, including a knife and fork. As recently as 2009, a 91-year-old woman was nearly arrested for trying to subvert the law. Here in the Bay Area, we’re for freedom of choice. \u003c/p>\n\u003cp>In terms of recipes, I’ll go out on a limb and say: Simplest is best. The fewer the ingredients, the better, no matter what the pedigree of your bird. The 12 spots recommended here are divided into three categories: \u003cstrong>Down Home\u003c/strong>, \u003cstrong>Fancy\u003c/strong> and \u003cstrong>With Waffles\u003c/strong>. The Down Home group, as might be expected, has the highest number of entries, while the three “fancy” spots aren’t formal so much as they are trendy and upscale. And yet, they’ve all devoted significant energy to developing an homage to this timeless dish. The With Waffles category speaks for itself, and it’s the one genre for which time of day doesn’t matter. You can get waffles with your chicken for any meal these restaurants happen to be serving.\u003c/p>\n\u003cp>Proceed with gusto, and without thoughts of LDL cholesterol. You have many choices in Oakland and Berkeley, alone. \u003c/p>\n\u003ch2>Down Home\u003c/h2>\n\u003cfigure id=\"attachment_117236\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/Downtown-Berkeleys-Angelines-does-fried-chicken-with-a-New-Orleans-twist1920.jpg\" alt=\"Downtown Berkeley's Angeline's does fried chicken with a New Orleans twist.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117236\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/Downtown-Berkeleys-Angelines-does-fried-chicken-with-a-New-Orleans-twist1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Downtown-Berkeleys-Angelines-does-fried-chicken-with-a-New-Orleans-twist1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Downtown-Berkeleys-Angelines-does-fried-chicken-with-a-New-Orleans-twist1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Downtown-Berkeleys-Angelines-does-fried-chicken-with-a-New-Orleans-twist1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Downtown-Berkeleys-Angelines-does-fried-chicken-with-a-New-Orleans-twist1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Downtown-Berkeleys-Angelines-does-fried-chicken-with-a-New-Orleans-twist1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Downtown-Berkeleys-Angelines-does-fried-chicken-with-a-New-Orleans-twist1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Downtown-Berkeleys-Angelines-does-fried-chicken-with-a-New-Orleans-twist1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Downtown-Berkeleys-Angelines-does-fried-chicken-with-a-New-Orleans-twist1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Downtown-Berkeleys-Angelines-does-fried-chicken-with-a-New-Orleans-twist1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Downtown Berkeley's Angeline's does fried chicken with a New Orleans twist. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.angelineskitchen.com/\" target=\"_blank\">Angeline’s Louisiana Kitchen\u003c/a>, a downtown Berkeley mainstay, is one of two restaurants I recommend for fried chicken that doesn’t give diners a choice of dark meat. The kitchen sticks strictly to boneless breast meat, coated thoroughly (but not over-laden) with egg and flour and deep-fried. The Louisiana twist comes out in the sides: sweet potatoes mashed with ginger and vanilla, slightly spicy and dessert-like, and smoky tasso ham (pork shoulder) cream gravy. Crisp steamed green beans save this dish from over-the-top decadence. Quick frying in very hot oil seals in the juices of the white meat. A bonus is that this is a dish that kids who don’t like bones in their meat will enjoy, especially with a side of hushpuppies and honey butter.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.angelineskitchen.com/\" target=\"_blank\">\u003cstrong>Angeline’s Louisiana Kitchen\u003c/strong>\u003c/a>\u003cbr>\n2261 Shattuck Ave. [\u003ca href=\"https://goo.gl/ns8xUH\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 548-6900\u003cbr>\nHours: Mon, 5:30-9:30pm; Tue-Thu, 11:30am-9pm; Fri-Sat, 11:am-10pm; Sun 11:30am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Angelines-Louisiana-Kitchen-286623082447/\" target=\"_blank\">Angeline’s Louisiana Kitchen\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/explore/locations/916489/\" target=\"_blank\">Angeline’s Louisiana Kitchen\u003c/a>\u003cbr>\nPrice Range: $$ Fried chicken ($16.99)\u003c/p>\n\u003cfigure id=\"attachment_117241\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/Lady-Esthers-has-a-way-with-homestyle-friend-chicken1920.jpg\" alt=\"Lady Esther's has a way with homestyle fried chicken.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117241\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lady-Esthers-has-a-way-with-homestyle-friend-chicken1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lady-Esthers-has-a-way-with-homestyle-friend-chicken1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lady-Esthers-has-a-way-with-homestyle-friend-chicken1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lady-Esthers-has-a-way-with-homestyle-friend-chicken1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lady-Esthers-has-a-way-with-homestyle-friend-chicken1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lady-Esthers-has-a-way-with-homestyle-friend-chicken1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lady-Esthers-has-a-way-with-homestyle-friend-chicken1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lady-Esthers-has-a-way-with-homestyle-friend-chicken1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lady-Esthers-has-a-way-with-homestyle-friend-chicken1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lady-Esthers-has-a-way-with-homestyle-friend-chicken1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lady Esther's has a way with homestyle fried chicken. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/lady-esthers-oakland\" target=\"_blank\">Lady Esther’s\u003c/a> is the newest entry to the East Bay fried chicken scene, but only technically. Louisiana-born Esther Clay owned and operated her namesake Lady Esther’s at various locations in Oakland from the late 1960s to the early 1990s, where she served such cultural luminaries as James Baldwin and Diana Ross. Her daughter Deimentrius, who made her own name at Southern Café (which she’s no longer affiliated with) carries on her mother’s proud legacy, serving a full Louisiana menu that includes resplendent fried chicken. The main seasonings on my perfectly flaky three pieces of skin-on dark meat were salt and pepper, straight-up, and I chose sides I thought would highlight the chicken’s spot-on simplicity: mac and cheese, collard greens and stewed cabbage, the greens kicked up with a bit of pepper vinegar. Each plate is cooked to order (and enough for at least two people), so be patient. It travels fine, but the only reason to get it to go is to pair it with a nice Cabernet Franc or IPA (the restaurant doesn’t serve alcohol), but otherwise it’s never better than just out of the fryer. Lady Esther’s caters to the downtown business crowd, so if you’re there for lunch, sweet tea is an appropriate substitute.\u003c/p>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/lady-esthers-oakland\" target=\"_blank\">\u003cstrong>Lady Esther’s Original Southern Café\u003c/strong>\u003c/a>\u003cbr>\n300 Frank Ogawa Plaza [\u003ca href=\"https://goo.gl/CmHEJq\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 548-6900\u003cbr>\nHours: Mon-Fri, 11am-6pm; closed Sat-Sun\u003cbr>\nPrice Range: $$ Fried chicken ($17.99)\u003c/p>\n\u003cfigure id=\"attachment_117239\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/Fried-chicken-with-grits-and-eggs-at-Oaklands-Lois-the-Pie-Queen1920.jpg\" alt=\"Fried chicken with grits and eggs at Oakland's Lois the Pie Queen.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117239\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-with-grits-and-eggs-at-Oaklands-Lois-the-Pie-Queen1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-with-grits-and-eggs-at-Oaklands-Lois-the-Pie-Queen1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-with-grits-and-eggs-at-Oaklands-Lois-the-Pie-Queen1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-with-grits-and-eggs-at-Oaklands-Lois-the-Pie-Queen1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-with-grits-and-eggs-at-Oaklands-Lois-the-Pie-Queen1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-with-grits-and-eggs-at-Oaklands-Lois-the-Pie-Queen1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-with-grits-and-eggs-at-Oaklands-Lois-the-Pie-Queen1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-with-grits-and-eggs-at-Oaklands-Lois-the-Pie-Queen1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-with-grits-and-eggs-at-Oaklands-Lois-the-Pie-Queen1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-with-grits-and-eggs-at-Oaklands-Lois-the-Pie-Queen1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fried chicken with grits and eggs at Oakland's Lois the Pie Queen. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/lois-the-pie-queen-oakland\" target=\"_blank\">Lois the Pie Queen\u003c/a>, the storied restaurant in north Oakland adjacent to the burgeoning Lorin District in south Berkeley, had its heyday in the and 1970s and '80s, evidenced by the glamorous photos of international celebrities on the walls, most of them personally autographed. The original location on Sacramento Street was founded by Lois Cleveland Davis, and moved to its current location in the early 1970s. It’s now run by Davis’ son, Chris, and her granddaughter, Margot. Because the restaurant also does a brisk waffle business, it might’ve ended up in the With Waffles category of this guide, but I went with Down Home because of the kitchen’s way with homemade biscuits, eggs and grits. So, yes, fried chicken for breakfast. Come when you’re not in a hurry because sometimes the wait for chicken fried on the spot is a bit long. But it’s worth it for a traditional Southern breakfast, gussied up with fried chicken, soaked in seasoned milk, skin on, then simply flour-battered and deep-fried. Ask for all-dark meat, which is moister than the white, and extra butter for those grits.\u003c/p>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/lois-the-pie-queen-oakland\" target=\"_blank\">\u003cstrong>Lois the Pie Queen\u003c/strong>\u003c/a>\u003cbr>\n851 60th St. [\u003ca href=\"https://goo.gl/rVmv6E\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94704\u003cbr>\nPh: (510) 658-5616\u003cbr>\nHours: Mon-Fri, 8am-2pm; Sat, 7am-3pm; Sun 7am-4pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Lois-The-Pie-Queen-118166941529472/\" target=\"_blank\">Lois the Pie Queen\u003c/a>\u003cbr>\nPrice Range: $$ Fried chicken ($16.50)\u003c/p>\n\u003cfigure id=\"attachment_117238\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/Fried-chicken-lunch-at-Southern-Cafe-on-MacArthur-in-Oakland1920.jpg\" alt=\"Fried chicken lunch at Southern Cafe on MacArthur in Oakland.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117238\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-lunch-at-Southern-Cafe-on-MacArthur-in-Oakland1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-lunch-at-Southern-Cafe-on-MacArthur-in-Oakland1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-lunch-at-Southern-Cafe-on-MacArthur-in-Oakland1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-lunch-at-Southern-Cafe-on-MacArthur-in-Oakland1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-lunch-at-Southern-Cafe-on-MacArthur-in-Oakland1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-lunch-at-Southern-Cafe-on-MacArthur-in-Oakland1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-lunch-at-Southern-Cafe-on-MacArthur-in-Oakland1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-lunch-at-Southern-Cafe-on-MacArthur-in-Oakland1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-lunch-at-Southern-Cafe-on-MacArthur-in-Oakland1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-lunch-at-Southern-Cafe-on-MacArthur-in-Oakland1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fried chicken lunch at Southern Café on MacArthur in Oakland. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://southerncafe2000.com/#header\" target=\"_blank\">Southern Café\u003c/a>, perhaps the most classic of all the places on this list for its easy, Sunday dining-room ambiance, gracious service, and confident way with fried chicken. There’s a branch out in Antioch now, but the Oakland flagship is a magical spot for a big family gathering or an important business lunch. It’s not fancy, or even upscale, particularly, but it’s elegant in its way, with a focus on attentive service and general friendliness. And it shares with other restaurants in the “down home” category an affinity for generous portions. Rice and gravy comes as a side on all chicken plates, and you can choose two additional sides as well. I hit the jackpot with mac and cheese and stewed collards.\u003c/p>\n\u003cp>\u003ca href=\"http://southerncafe2000.com/#header\" target=\"_blank\">\u003cstrong>Southern Café\u003c/strong>\u003c/a>\u003cbr>\n2000 MacArthur Blvd. [\u003ca href=\"https://goo.gl/KOPNVZ\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94602\u003cbr>\nPh: (510) 336-2013\u003cbr>\nHours: Wed-Sat, 11am-9pm; Sun, 1-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/SouthernCafe2000\" target=\"_blank\">Southern Café\u003c/a>\u003cbr>\nPrice Range: $$ Southern fried chicken ($19.50)\u003c/p>\n\u003cfigure id=\"attachment_117242\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/Minnesota-fried-chicken-at-Stella-Nonna-in-Berkeley1920.jpg\" alt=\"Minnesota fried chicken at Stella Nonna in Berkeley.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117242\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/Minnesota-fried-chicken-at-Stella-Nonna-in-Berkeley1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Minnesota-fried-chicken-at-Stella-Nonna-in-Berkeley1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Minnesota-fried-chicken-at-Stella-Nonna-in-Berkeley1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Minnesota-fried-chicken-at-Stella-Nonna-in-Berkeley1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Minnesota-fried-chicken-at-Stella-Nonna-in-Berkeley1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Minnesota-fried-chicken-at-Stella-Nonna-in-Berkeley1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Minnesota-fried-chicken-at-Stella-Nonna-in-Berkeley1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Minnesota-fried-chicken-at-Stella-Nonna-in-Berkeley1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Minnesota-fried-chicken-at-Stella-Nonna-in-Berkeley1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Minnesota-fried-chicken-at-Stella-Nonna-in-Berkeley1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Minnesota fried chicken at Stella Nonna in Berkeley. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I’m ashamed to admit that I know virtually nothing about Minnesota—but apparently, Minnesotans know about fried chicken. \u003ca href=\"http://www.stellanonna.com/\" target=\"_blank\">Stella Nonna\u003c/a>, somewhat of a sleeper of a restaurant in north Berkeley, has an Italian name and a Midwestern soul. Among the Minnesota specialties on the large menu is fried chicken. Here’s the hitch: It’s only offered on Wednesday nights. So plan ahead and don’t fail to order this masterpiece of frying, with intricately secret-spiced breading, served with a pile of greens and creamy mashed potatoes with dark gravy. The chicken was so good that I left thinking I should probably try other dishes on the menu, knowing I likely never would, unless I end up back there on a non-Wednesday.\u003c/p>\n\u003cp>\u003ca href=\"http://www.stellanonna.com/\" target=\"_blank\">\u003cstrong>Stella Nonna\u003c/strong>\u003c/a>\u003cbr>\n1407 San Pablo Ave. [\u003ca href=\"https://goo.gl/LVAXh3\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94602\u003cbr>\nPh: (510) 524-3400\u003cbr>\nHours: Wed-Fri, 11am-9pm; Sat, 9am-9pm; Sun, 9am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Stella-Nonna-195437967192425/\" target=\"_blank\">Stella Nonna\u003c/a>\u003cbr>\nPrice Range: $$ Minnesota fried chicken ($17.50)\u003c/p>\n\u003cfigure id=\"attachment_117233\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/A-heaping-plate-of-fried-chicken-and-fixins-at-Touch-of-Soul-in-Oakland1920.jpg\" alt=\"A heaping plate of fried chicken and fixins at Touch of Soul in Oakland.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117233\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-heaping-plate-of-fried-chicken-and-fixins-at-Touch-of-Soul-in-Oakland1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-heaping-plate-of-fried-chicken-and-fixins-at-Touch-of-Soul-in-Oakland1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-heaping-plate-of-fried-chicken-and-fixins-at-Touch-of-Soul-in-Oakland1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-heaping-plate-of-fried-chicken-and-fixins-at-Touch-of-Soul-in-Oakland1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-heaping-plate-of-fried-chicken-and-fixins-at-Touch-of-Soul-in-Oakland1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-heaping-plate-of-fried-chicken-and-fixins-at-Touch-of-Soul-in-Oakland1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-heaping-plate-of-fried-chicken-and-fixins-at-Touch-of-Soul-in-Oakland1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-heaping-plate-of-fried-chicken-and-fixins-at-Touch-of-Soul-in-Oakland1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-heaping-plate-of-fried-chicken-and-fixins-at-Touch-of-Soul-in-Oakland1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-heaping-plate-of-fried-chicken-and-fixins-at-Touch-of-Soul-in-Oakland1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A heaping plate of fried chicken and fixins at Touch of Soul in Oakland. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s a tiny cheat to include \u003ca href=\"http://touch-of-soul.business.site/\" target=\"_blank\">Touch of Soul\u003c/a> in a fried chicken guide to Berkeley and Oakland because it’s officially in Emeryville, but if you think of borders as arbitrary, it makes perfect sense, given that this little gem of a restaurant is on the main drag of San Pablo as you head south through Oakland. It deserves its place on the list for value, alone. For $13.39, you get a plate that I daresay would feed three people, a half-chicken, in fact. But I wouldn’t recommend it if it weren’t also delicious, which it is. There are many sides to choose from, and I can never pass up stuffing, so I ordered a carb-loaded dinner that also included mashed potatoes and gravy and long-cooked collards. The restaurant has a nominal wine list, so it’s beer or soft drinks for the win. \u003c/p>\n\u003cp>\u003ca href=\"http://touch-of-soul.business.site/\" target=\"_blank\">\u003cstrong>Touch of Soul\u003c/strong>\u003c/a>\u003cbr>\n4336 San Pablo Ave. [\u003ca href=\"https://goo.gl/hSymiw\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nEmeryville, CA 94608\u003cbr>\nPh: (510) 595-1227\u003cbr>\nHours: Tue-Sat, 11:30am-10pm; Sun, 11:30am-9pm\u003cbr>\nPrice Range: $$ Chicken fried dinner ($13.39)\u003c/p>\n\u003ch2>Fancy\u003c/h2>\n\u003cfigure id=\"attachment_117240\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/Hopscotchs-fried-chicken-with-baked-beans-and-coleslaw1920.jpg\" alt=\"Hopscotch's fried chicken with baked beans and coleslaw.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117240\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/Hopscotchs-fried-chicken-with-baked-beans-and-coleslaw1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Hopscotchs-fried-chicken-with-baked-beans-and-coleslaw1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Hopscotchs-fried-chicken-with-baked-beans-and-coleslaw1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Hopscotchs-fried-chicken-with-baked-beans-and-coleslaw1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Hopscotchs-fried-chicken-with-baked-beans-and-coleslaw1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Hopscotchs-fried-chicken-with-baked-beans-and-coleslaw1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Hopscotchs-fried-chicken-with-baked-beans-and-coleslaw1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Hopscotchs-fried-chicken-with-baked-beans-and-coleslaw1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Hopscotchs-fried-chicken-with-baked-beans-and-coleslaw1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Hopscotchs-fried-chicken-with-baked-beans-and-coleslaw1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Hopscotch's fried chicken with baked beans and coleslaw. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One of Uptown Oakland’s most beloved restaurants is \u003ca href=\"http://www.hopscotchoakland.com/\" target=\"_blank\">Hopscotch\u003c/a>, which has a menu of local ingredients combined in surprising ways that always work, often with a Japanese bent. While I excluded karaage from this list, Hopscotch certainly makes the cut because the concept is classic American-fried. You don’t know there’s anything else going on until you take a bite and sense a hint of ginger in the batter, and the sides of baked beans and pickled purple cabbage don’t give away the secret. Furthermore, you can buy a whole bucket of fried chicken to go (eight pieces for $30)! The icing on the cake is the craft cocktail list, with choices for any time of day. I had the Y Tu Mamá with mescal, St. George’s chili vodka, cynar and grapefruit juice, and found it to be a sumptuous midday repast.\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/checkplease/2016/04/21/check-please-bay-area-reviews-to-bang-korean-bbq-tinas-place-and-hopscotch/\" target=\"_blank\">Watch Hopscotch featured on Check, Please! Bay Area\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.hopscotchoakland.com/\" target=\"_blank\">\u003cstrong>Hopscotch\u003c/strong>\u003c/a>\u003cbr>\n1915 San Pablo Ave. [\u003ca href=\"https://goo.gl/eyRI1S\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 788-6217\u003cbr>\nHours: Mon-Thu, 11:30am-3pm and 5-10pm; Fri, 11:30am-3pm and 5-11pm; Sat, 10:30am-3pm and 5-11pm; Sun, 10:30am-3pm and 5-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/hopscotchoak/\" target=\"_blank\">Hopscotch\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/scotch1rock?ref_src=twsrc%5Egoogle%7Ctwcamp%5Eserp%7Ctwgr%5Eauthor\" target=\"_blank\">@scotch1rock\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/scotch1rock/\" target=\"_blank\">@scotch1rock\u003c/a>\u003cbr>\nPrice Range: $$$ Buttermilk fried chicken ($19, lunch; $23 dinner)\u003c/p>\n\u003cfigure id=\"attachment_117235\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/cover-image_Fried-chicken-dinner-at-Miss-Ollies-in-Swans-Market-in-Old-Oakland1920.jpg\" alt=\"Fried Chicken Dinner at Miss Ollie's in Swans Market in Old Oakland.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117235\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/cover-image_Fried-chicken-dinner-at-Miss-Ollies-in-Swans-Market-in-Old-Oakland1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cover-image_Fried-chicken-dinner-at-Miss-Ollies-in-Swans-Market-in-Old-Oakland1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cover-image_Fried-chicken-dinner-at-Miss-Ollies-in-Swans-Market-in-Old-Oakland1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cover-image_Fried-chicken-dinner-at-Miss-Ollies-in-Swans-Market-in-Old-Oakland1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cover-image_Fried-chicken-dinner-at-Miss-Ollies-in-Swans-Market-in-Old-Oakland1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cover-image_Fried-chicken-dinner-at-Miss-Ollies-in-Swans-Market-in-Old-Oakland1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cover-image_Fried-chicken-dinner-at-Miss-Ollies-in-Swans-Market-in-Old-Oakland1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cover-image_Fried-chicken-dinner-at-Miss-Ollies-in-Swans-Market-in-Old-Oakland1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cover-image_Fried-chicken-dinner-at-Miss-Ollies-in-Swans-Market-in-Old-Oakland1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cover-image_Fried-chicken-dinner-at-Miss-Ollies-in-Swans-Market-in-Old-Oakland1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fried Chicken Dinner at Miss Ollie's in Swans Market in Old Oakland. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The throughline at \u003ca href=\"http://www.realmissolliesoakland.com/\" target=\"_blank\">Miss Ollie’s\u003c/a> is Caribbean, and there isn’t a dish on the menu that doesn’t sing with flavor. The space, in Swan’s Market in Old Oakland, is also among the most joyful in town, with easygoing servers who know their food. Order a pickle plate and the salt fish and ackee for the table, then settle in for the four-piece fried chicken dinner, which is enough for a family of four, especially if you order other dishes. No dithering over sides here: The exquisitely fried chicken comes with potato salad, field greens with lemon, and killer homemade hot sauce. Boom. Get a carafe of inexpensive rosé to share and sit outside and people-watch to your heart’s content. This is one of the best dining experiences in the Bay Area.\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/checkplease/2017/05/11/check-please-bay-area-season-12-reviews-miss-ollies-mama-papa-lithuania-restaurant-bar-crudo/\" target=\"_blank\">Watch Miss Ollie’s featured on Check, Please! Bay Area\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.realmissolliesoakland.com/\" target=\"_blank\">\u003cstrong>Miss Ollie’s\u003c/strong>\u003c/a>\u003cbr>\n901 Washington St. [\u003ca href=\"https://goo.gl/asyiDY\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 298-6188\u003cbr>\nHours: Tue-Thu, 11:30am-2pm and 5:30-9pm; Fri, 11:30am-2pm and 5:30-10:30pm; Sat, noon-3pm and 5:30-10pm; closed Sun\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/MissOllies/\" target=\"_blank\">Miss Ollie's\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/explore/locations/49984092/\" target=\"_blank\">@MissOllies\u003c/a>\u003cbr>\nPrice Range: $$$ Miss Ollie’s skillet-fried chicken ($24)\u003c/p>\n\u003cfigure id=\"attachment_117232\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/A-decadent-Italian-version-of-classic-fried-chicken-at-Pizzaiolo-in-Temescal1920.jpg\" alt=\"A decadent Italian version of classic fried chicken at Pizzaiolo in Temescal.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117232\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-decadent-Italian-version-of-classic-fried-chicken-at-Pizzaiolo-in-Temescal1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-decadent-Italian-version-of-classic-fried-chicken-at-Pizzaiolo-in-Temescal1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-decadent-Italian-version-of-classic-fried-chicken-at-Pizzaiolo-in-Temescal1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-decadent-Italian-version-of-classic-fried-chicken-at-Pizzaiolo-in-Temescal1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-decadent-Italian-version-of-classic-fried-chicken-at-Pizzaiolo-in-Temescal1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-decadent-Italian-version-of-classic-fried-chicken-at-Pizzaiolo-in-Temescal1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-decadent-Italian-version-of-classic-fried-chicken-at-Pizzaiolo-in-Temescal1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-decadent-Italian-version-of-classic-fried-chicken-at-Pizzaiolo-in-Temescal1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-decadent-Italian-version-of-classic-fried-chicken-at-Pizzaiolo-in-Temescal1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-decadent-Italian-version-of-classic-fried-chicken-at-Pizzaiolo-in-Temescal1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A decadent Italian version of classic fried chicken at Pizzaiolo in Temescal. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>What on earth is fried chicken doing on the menu of an Italian restaurant best known for its wood-fired pizza? After you taste \u003ca href=\"http://www.pizzaiolooakland.com/\" target=\"_blank\">Pizzaiolo’s\u003c/a> version, you’ll surely say, “Why not?” The secret, and the way it remains in the wheelhouse of “Italian,” is in the salsa rossa served on top. A bright tomato and pepper sauce traditionally used for bollito misto, it’s also just right with fried poultry, as it happens, especially the buttermilk-breaded variety. The chicken isn’t on the menu every night, but it usually makes an appearance several times a week. Because the pizzas here are not to be missed, I recommend ordering a plate of fried chicken, when available, to share with the table. Trust me, it works.\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/checkplease/2011/10/07/pizzaiolo-restaurant-info/\" target=\"_blank\">Watch Pizzaiolo featured on Check, Please! Bay Area\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.pizzaiolooakland.com/\" target=\"_blank\">\u003cstrong>Pizzaiolo\u003c/strong>\u003c/a>\u003cbr>\n5008 Telegraph Ave. [\u003ca href=\"https://goo.gl/JbYbcm\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 652-4888\u003cbr>\nHours: Mon-Thu, 8:30am-noon and 5:30-10pm; Fri, 8am-noon and 5:30-10:30pm; Sat, 9am-1pm and 5:30-10:30pm; closed Sun\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Pizzaiolo-143284572386104/\" target=\"_blank\">Pizzaiolo\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/pizzaioloakland\" target=\"_blank\">@pizzaioloakland\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/pizzaiolooakland/\" target=\"_blank\">@pizzaiolooakland\u003c/a>\u003cbr>\nPrice Range: $$$ Buttermilk-fried Hoffman Farms chicken ($29)\u003c/p>\n\u003ch2>With Waffles\u003c/h2>\n\u003cfigure id=\"attachment_117234\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/Chicken-and-waffles-at-Aunt-Marys-Cafe-in-Temescal1920.jpg\" alt=\"Chicken and Waffles at Aunt Mary's Cafe in Temescal.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117234\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/Chicken-and-waffles-at-Aunt-Marys-Cafe-in-Temescal1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Chicken-and-waffles-at-Aunt-Marys-Cafe-in-Temescal1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Chicken-and-waffles-at-Aunt-Marys-Cafe-in-Temescal1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Chicken-and-waffles-at-Aunt-Marys-Cafe-in-Temescal1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Chicken-and-waffles-at-Aunt-Marys-Cafe-in-Temescal1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Chicken-and-waffles-at-Aunt-Marys-Cafe-in-Temescal1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Chicken-and-waffles-at-Aunt-Marys-Cafe-in-Temescal1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Chicken-and-waffles-at-Aunt-Marys-Cafe-in-Temescal1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Chicken-and-waffles-at-Aunt-Marys-Cafe-in-Temescal1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Chicken-and-waffles-at-Aunt-Marys-Cafe-in-Temescal1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chicken and Waffles at Aunt Mary's Cafe in Temescal. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Since \u003ca href=\"http://auntmaryscafe.com/\" target=\"_blank\">Aunt Mary’s Café\u003c/a> moved across the street and north two blocks from its original space on Telegraph Avenue in Temescal, its focus has shifted exclusively to breakfast, lunch and weekend brunch, but the whole place has a kind of constant “brunch” ambiance. While it still has a decidedly Southern feel, it’s also got a local Oaktown vibe with super-casual-cum-professional servers who seem to be plugged in to their largely regular clientele—and a general air of leisure, the precise variety of which you want when you’re truly breakfasting or practicing the art of brunch. Aunt Mary’s fried chicken is of the “with waffle” variety, and it’s the second of two places on this list I recommend as white-meat-only, in part for the accompanying yeasted grits waffle. Light and airy, yet coarsely textured, this is one of the best waffles in all of the Bay Area. And you can get it savory-leaning with sage gravy or with agave syrup (maple syrup for an extra $2). But I digress. The chicken is a thin (perhaps pounded) breast, coasted with a beguiling breading rumored to include potato chips. I couldn’t get confirmation from the kitchen, but my server seemed confident about this proclamation, and my first bite confirmed it: crunchy, salty, dense without being heavy. The platter is served with a steak knife stabbed through the chicken like a culinary crime scene—or maybe a big T-bone. The dish fills the whole plate, and it’s almost a given that you’ll have leftovers. \u003c/p>\n\u003cp>\u003ca href=\"http://auntmaryscafe.com/\" target=\"_blank\">\u003cstrong>Aunt Mary’s Café\u003c/strong>\u003c/a>\u003cbr>\n4640 Telegraph Ave. [\u003ca href=\"https://goo.gl/QPNgKp\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 601-9227\u003cbr>\nHours: Daily, 8am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Aunt-Marys-Cafe-Temescal/210868242267494\" target=\"_blank\">Aunt Mary’s Café - Temescal\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/auntmaryscafe\" target=\"_blank\">@auntmaryscafe\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/explore/locations/813/\" target=\"_blank\">Aunt Mary’s Café\u003c/a>\u003cbr>\nPrice Range: $$ Fried chicken and grits waffle ($14.50)\u003c/p>\n\u003cfigure id=\"attachment_117243\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/Tanya-Hollands-deservedly-famous-chicken-and-waffles-at-Brown-Sugar-Kitchen1920.jpg\" alt=\"Tanya Holland's deservedly famous chicken and waffles at Brown Sugar Kitchen.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117243\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/Tanya-Hollands-deservedly-famous-chicken-and-waffles-at-Brown-Sugar-Kitchen1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Tanya-Hollands-deservedly-famous-chicken-and-waffles-at-Brown-Sugar-Kitchen1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Tanya-Hollands-deservedly-famous-chicken-and-waffles-at-Brown-Sugar-Kitchen1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Tanya-Hollands-deservedly-famous-chicken-and-waffles-at-Brown-Sugar-Kitchen1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Tanya-Hollands-deservedly-famous-chicken-and-waffles-at-Brown-Sugar-Kitchen1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Tanya-Hollands-deservedly-famous-chicken-and-waffles-at-Brown-Sugar-Kitchen1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Tanya-Hollands-deservedly-famous-chicken-and-waffles-at-Brown-Sugar-Kitchen1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Tanya-Hollands-deservedly-famous-chicken-and-waffles-at-Brown-Sugar-Kitchen1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Tanya-Hollands-deservedly-famous-chicken-and-waffles-at-Brown-Sugar-Kitchen1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Tanya-Hollands-deservedly-famous-chicken-and-waffles-at-Brown-Sugar-Kitchen1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tanya Holland's deservedly famous chicken and waffles at Brown Sugar Kitchen. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Tanya Holland’s \u003ca href=\"http://www.brownsugarkitchen.com/\" target=\"_blank\">Brown Sugar Kitchen\u003c/a> is the stuff chicken and waffle dreams are made of. Holland brings her French culinary training at Burgundy’s \u003ca href=\"http://lavarenne.com/about-la-varenne/\" target=\"_blank\">École de Cuisine La Varenne\u003c/a> to West Oakland in the form of New Soul food, which is so delicious that she may have well invented the term. The restaurant could’ve landed in any of the three categories on this list, but the chef’s ethereal cornmeal waffles tip the scale to the “with waffles” group. Crisp, golden, and light as air, the waffles are served with brown sugar butter and a brilliantly tart apple cider syrup, so the sweetness in the dish comes more from the butter than the syrup. The fried chicken is equally compelling, brined in a buttermilk bath before frying, and then finished in the oven. The only mistake you can make here is to arrive too late to get a table. It happens, especially on weekends, so plan ahead. It’s walk-in only.\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/checkplease/2010/05/05/brown-sugar-kitchen-restaurant-info/\" target=\"_blank\">Watch Brown Sugar Kitchen featured on Check, Please! Bay Area\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.brownsugarkitchen.com/\" target=\"_blank\">\u003cstrong>Brown Sugar Kitchen\u003c/strong>\u003c/a>\u003cbr>\n2534 Mandela Pkwy. [\u003ca href=\"https://goo.gl/a66U1f\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 839-SOUL\u003cbr>\nHours: Tue-Sat, 7am-3pm; Sun, 8am-3pm; closed Mon\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/brownsugarkitchen\" target=\"_blank\">Brown Sugar Kitchen\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/BrownSugarKitch\" target=\"_blank\">@BrownSugarKitch\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/mstanyaholland/\" target=\"_blank\">@mstanyaholland\u003c/a>\u003cbr>\nPrice Range: $$$ Buttermilk-fried chicken and cornmeal waffle ($18)\u003c/p>\n\u003cfigure id=\"attachment_117237\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/Fried-chicken-and-waffles-at-House-of-Chicken-and-Waffles-in-Oaklands-Jack-London-Square1920.jpg\" alt=\"Fried Chicken and Waffles at House of Chicken and Waffles in Oakland's Jack London Square.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117237\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-and-waffles-at-House-of-Chicken-and-Waffles-in-Oaklands-Jack-London-Square1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-and-waffles-at-House-of-Chicken-and-Waffles-in-Oaklands-Jack-London-Square1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-and-waffles-at-House-of-Chicken-and-Waffles-in-Oaklands-Jack-London-Square1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-and-waffles-at-House-of-Chicken-and-Waffles-in-Oaklands-Jack-London-Square1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-and-waffles-at-House-of-Chicken-and-Waffles-in-Oaklands-Jack-London-Square1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-and-waffles-at-House-of-Chicken-and-Waffles-in-Oaklands-Jack-London-Square1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-and-waffles-at-House-of-Chicken-and-Waffles-in-Oaklands-Jack-London-Square1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-and-waffles-at-House-of-Chicken-and-Waffles-in-Oaklands-Jack-London-Square1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-and-waffles-at-House-of-Chicken-and-Waffles-in-Oaklands-Jack-London-Square1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-and-waffles-at-House-of-Chicken-and-Waffles-in-Oaklands-Jack-London-Square1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fried Chicken and Waffles at House of Chicken and Waffles in Oakland's Jack London Square. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Jack London Square’s \u003ca href=\"http://homeofchickenandwaffles.com/\" target=\"_blank\">Home of Chicken and Waffles\u003c/a> is not a hipster spot. It’s where you go, both pre- and post-hangover, to fulfill a deep craving for enormous plates of fried chicken and crisp waffles loaded with butter and syrup. The left side of the restaurant is diner-style, while the right side, the bar end of the space, gets loud long before sunset with music and Embarcadero revelers, many of whom are headed to or from Yoshi’s for a concert. It’s the most utilitarian choice on this list. The kitchen does a huge volume, and service is often less than attentive, but the food does the job of fortifying you for a good long time.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://homeofchickenandwaffles.com/\" target=\"_blank\">\u003cstrong>Home of Chicken and Waffles\u003c/strong>\u003c/a>\u003cbr>\n44 Embarcadero West. [\u003ca href=\"https://goo.gl/m9OLCw\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 836-4446\u003cbr>\nHours: Mon-Thu, 11am-midnight; Fri-Sat, 11am-4am; Sun, 11am-midnight\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/thehomeofchickenandwaffles\" target=\"_blank\">Home of Chicken and Waffles\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/explore/locations/214910374/home-of-chicken-and-waffles/\" target=\"_blank\">Home of Chicken and Waffles\u003c/a>\u003cbr>\nPrice Range: $-$$ Fried chicken and waffle dishes ($10.25-$15.25)\u003c/p>\n\n",
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"excerpt": "One of the most ubiquitous dishes of Americana, fried chicken is represented proudly in the East Bay restaurant scene.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Though many cuisines have versions of fried chicken, not the least of which is the karaage found on virtually every Japanese restaurant menu in the U.S., the style that is the focus of this guide has its genesis in West African cooking traditions that first became rooted in the American South by way of enslaved African and African-American people. Chicken was a delicacy before World War II because of its relatively high cost; however, its fried incarnation was forever commodified in the U.S. by a colonel who shall remained unnamed, when his small fast-food franchise expanded rapidly through the United States in the 1950s and ‘60s. But take heart. There are plenty of local chefs still doing the tradition justice.\u003c/p>\n\u003cp>In 1961, \u003ca href=\"http://www.gainesvilletimes.com/archives/21373/\" target=\"_blank\">the city of Gainesville, Georgia, passed an ordinance\u003c/a> that made it illegal to eat fried chicken with anything but your hands, including a knife and fork. As recently as 2009, a 91-year-old woman was nearly arrested for trying to subvert the law. Here in the Bay Area, we’re for freedom of choice. \u003c/p>\n\u003cp>In terms of recipes, I’ll go out on a limb and say: Simplest is best. The fewer the ingredients, the better, no matter what the pedigree of your bird. The 12 spots recommended here are divided into three categories: \u003cstrong>Down Home\u003c/strong>, \u003cstrong>Fancy\u003c/strong> and \u003cstrong>With Waffles\u003c/strong>. The Down Home group, as might be expected, has the highest number of entries, while the three “fancy” spots aren’t formal so much as they are trendy and upscale. And yet, they’ve all devoted significant energy to developing an homage to this timeless dish. The With Waffles category speaks for itself, and it’s the one genre for which time of day doesn’t matter. You can get waffles with your chicken for any meal these restaurants happen to be serving.\u003c/p>\n\u003cp>Proceed with gusto, and without thoughts of LDL cholesterol. You have many choices in Oakland and Berkeley, alone. \u003c/p>\n\u003ch2>Down Home\u003c/h2>\n\u003cfigure id=\"attachment_117236\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/Downtown-Berkeleys-Angelines-does-fried-chicken-with-a-New-Orleans-twist1920.jpg\" alt=\"Downtown Berkeley's Angeline's does fried chicken with a New Orleans twist.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117236\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/Downtown-Berkeleys-Angelines-does-fried-chicken-with-a-New-Orleans-twist1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Downtown-Berkeleys-Angelines-does-fried-chicken-with-a-New-Orleans-twist1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Downtown-Berkeleys-Angelines-does-fried-chicken-with-a-New-Orleans-twist1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Downtown-Berkeleys-Angelines-does-fried-chicken-with-a-New-Orleans-twist1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Downtown-Berkeleys-Angelines-does-fried-chicken-with-a-New-Orleans-twist1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Downtown-Berkeleys-Angelines-does-fried-chicken-with-a-New-Orleans-twist1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Downtown-Berkeleys-Angelines-does-fried-chicken-with-a-New-Orleans-twist1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Downtown-Berkeleys-Angelines-does-fried-chicken-with-a-New-Orleans-twist1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Downtown-Berkeleys-Angelines-does-fried-chicken-with-a-New-Orleans-twist1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Downtown-Berkeleys-Angelines-does-fried-chicken-with-a-New-Orleans-twist1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Downtown Berkeley's Angeline's does fried chicken with a New Orleans twist. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.angelineskitchen.com/\" target=\"_blank\">Angeline’s Louisiana Kitchen\u003c/a>, a downtown Berkeley mainstay, is one of two restaurants I recommend for fried chicken that doesn’t give diners a choice of dark meat. The kitchen sticks strictly to boneless breast meat, coated thoroughly (but not over-laden) with egg and flour and deep-fried. The Louisiana twist comes out in the sides: sweet potatoes mashed with ginger and vanilla, slightly spicy and dessert-like, and smoky tasso ham (pork shoulder) cream gravy. Crisp steamed green beans save this dish from over-the-top decadence. Quick frying in very hot oil seals in the juices of the white meat. A bonus is that this is a dish that kids who don’t like bones in their meat will enjoy, especially with a side of hushpuppies and honey butter.\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.angelineskitchen.com/\" target=\"_blank\">\u003cstrong>Angeline’s Louisiana Kitchen\u003c/strong>\u003c/a>\u003cbr>\n2261 Shattuck Ave. [\u003ca href=\"https://goo.gl/ns8xUH\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 548-6900\u003cbr>\nHours: Mon, 5:30-9:30pm; Tue-Thu, 11:30am-9pm; Fri-Sat, 11:am-10pm; Sun 11:30am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Angelines-Louisiana-Kitchen-286623082447/\" target=\"_blank\">Angeline’s Louisiana Kitchen\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/explore/locations/916489/\" target=\"_blank\">Angeline’s Louisiana Kitchen\u003c/a>\u003cbr>\nPrice Range: $$ Fried chicken ($16.99)\u003c/p>\n\u003cfigure id=\"attachment_117241\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/Lady-Esthers-has-a-way-with-homestyle-friend-chicken1920.jpg\" alt=\"Lady Esther's has a way with homestyle fried chicken.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117241\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lady-Esthers-has-a-way-with-homestyle-friend-chicken1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lady-Esthers-has-a-way-with-homestyle-friend-chicken1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lady-Esthers-has-a-way-with-homestyle-friend-chicken1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lady-Esthers-has-a-way-with-homestyle-friend-chicken1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lady-Esthers-has-a-way-with-homestyle-friend-chicken1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lady-Esthers-has-a-way-with-homestyle-friend-chicken1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lady-Esthers-has-a-way-with-homestyle-friend-chicken1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lady-Esthers-has-a-way-with-homestyle-friend-chicken1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lady-Esthers-has-a-way-with-homestyle-friend-chicken1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lady-Esthers-has-a-way-with-homestyle-friend-chicken1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lady Esther's has a way with homestyle fried chicken. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/lady-esthers-oakland\" target=\"_blank\">Lady Esther’s\u003c/a> is the newest entry to the East Bay fried chicken scene, but only technically. Louisiana-born Esther Clay owned and operated her namesake Lady Esther’s at various locations in Oakland from the late 1960s to the early 1990s, where she served such cultural luminaries as James Baldwin and Diana Ross. Her daughter Deimentrius, who made her own name at Southern Café (which she’s no longer affiliated with) carries on her mother’s proud legacy, serving a full Louisiana menu that includes resplendent fried chicken. The main seasonings on my perfectly flaky three pieces of skin-on dark meat were salt and pepper, straight-up, and I chose sides I thought would highlight the chicken’s spot-on simplicity: mac and cheese, collard greens and stewed cabbage, the greens kicked up with a bit of pepper vinegar. Each plate is cooked to order (and enough for at least two people), so be patient. It travels fine, but the only reason to get it to go is to pair it with a nice Cabernet Franc or IPA (the restaurant doesn’t serve alcohol), but otherwise it’s never better than just out of the fryer. Lady Esther’s caters to the downtown business crowd, so if you’re there for lunch, sweet tea is an appropriate substitute.\u003c/p>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/lady-esthers-oakland\" target=\"_blank\">\u003cstrong>Lady Esther’s Original Southern Café\u003c/strong>\u003c/a>\u003cbr>\n300 Frank Ogawa Plaza [\u003ca href=\"https://goo.gl/CmHEJq\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 548-6900\u003cbr>\nHours: Mon-Fri, 11am-6pm; closed Sat-Sun\u003cbr>\nPrice Range: $$ Fried chicken ($17.99)\u003c/p>\n\u003cfigure id=\"attachment_117239\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/Fried-chicken-with-grits-and-eggs-at-Oaklands-Lois-the-Pie-Queen1920.jpg\" alt=\"Fried chicken with grits and eggs at Oakland's Lois the Pie Queen.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117239\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-with-grits-and-eggs-at-Oaklands-Lois-the-Pie-Queen1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-with-grits-and-eggs-at-Oaklands-Lois-the-Pie-Queen1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-with-grits-and-eggs-at-Oaklands-Lois-the-Pie-Queen1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-with-grits-and-eggs-at-Oaklands-Lois-the-Pie-Queen1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-with-grits-and-eggs-at-Oaklands-Lois-the-Pie-Queen1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-with-grits-and-eggs-at-Oaklands-Lois-the-Pie-Queen1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-with-grits-and-eggs-at-Oaklands-Lois-the-Pie-Queen1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-with-grits-and-eggs-at-Oaklands-Lois-the-Pie-Queen1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-with-grits-and-eggs-at-Oaklands-Lois-the-Pie-Queen1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-with-grits-and-eggs-at-Oaklands-Lois-the-Pie-Queen1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fried chicken with grits and eggs at Oakland's Lois the Pie Queen. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/lois-the-pie-queen-oakland\" target=\"_blank\">Lois the Pie Queen\u003c/a>, the storied restaurant in north Oakland adjacent to the burgeoning Lorin District in south Berkeley, had its heyday in the and 1970s and '80s, evidenced by the glamorous photos of international celebrities on the walls, most of them personally autographed. The original location on Sacramento Street was founded by Lois Cleveland Davis, and moved to its current location in the early 1970s. It’s now run by Davis’ son, Chris, and her granddaughter, Margot. Because the restaurant also does a brisk waffle business, it might’ve ended up in the With Waffles category of this guide, but I went with Down Home because of the kitchen’s way with homemade biscuits, eggs and grits. So, yes, fried chicken for breakfast. Come when you’re not in a hurry because sometimes the wait for chicken fried on the spot is a bit long. But it’s worth it for a traditional Southern breakfast, gussied up with fried chicken, soaked in seasoned milk, skin on, then simply flour-battered and deep-fried. Ask for all-dark meat, which is moister than the white, and extra butter for those grits.\u003c/p>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/lois-the-pie-queen-oakland\" target=\"_blank\">\u003cstrong>Lois the Pie Queen\u003c/strong>\u003c/a>\u003cbr>\n851 60th St. [\u003ca href=\"https://goo.gl/rVmv6E\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94704\u003cbr>\nPh: (510) 658-5616\u003cbr>\nHours: Mon-Fri, 8am-2pm; Sat, 7am-3pm; Sun 7am-4pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Lois-The-Pie-Queen-118166941529472/\" target=\"_blank\">Lois the Pie Queen\u003c/a>\u003cbr>\nPrice Range: $$ Fried chicken ($16.50)\u003c/p>\n\u003cfigure id=\"attachment_117238\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/Fried-chicken-lunch-at-Southern-Cafe-on-MacArthur-in-Oakland1920.jpg\" alt=\"Fried chicken lunch at Southern Cafe on MacArthur in Oakland.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117238\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-lunch-at-Southern-Cafe-on-MacArthur-in-Oakland1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-lunch-at-Southern-Cafe-on-MacArthur-in-Oakland1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-lunch-at-Southern-Cafe-on-MacArthur-in-Oakland1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-lunch-at-Southern-Cafe-on-MacArthur-in-Oakland1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-lunch-at-Southern-Cafe-on-MacArthur-in-Oakland1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-lunch-at-Southern-Cafe-on-MacArthur-in-Oakland1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-lunch-at-Southern-Cafe-on-MacArthur-in-Oakland1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-lunch-at-Southern-Cafe-on-MacArthur-in-Oakland1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-lunch-at-Southern-Cafe-on-MacArthur-in-Oakland1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-lunch-at-Southern-Cafe-on-MacArthur-in-Oakland1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fried chicken lunch at Southern Café on MacArthur in Oakland. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://southerncafe2000.com/#header\" target=\"_blank\">Southern Café\u003c/a>, perhaps the most classic of all the places on this list for its easy, Sunday dining-room ambiance, gracious service, and confident way with fried chicken. There’s a branch out in Antioch now, but the Oakland flagship is a magical spot for a big family gathering or an important business lunch. It’s not fancy, or even upscale, particularly, but it’s elegant in its way, with a focus on attentive service and general friendliness. And it shares with other restaurants in the “down home” category an affinity for generous portions. Rice and gravy comes as a side on all chicken plates, and you can choose two additional sides as well. I hit the jackpot with mac and cheese and stewed collards.\u003c/p>\n\u003cp>\u003ca href=\"http://southerncafe2000.com/#header\" target=\"_blank\">\u003cstrong>Southern Café\u003c/strong>\u003c/a>\u003cbr>\n2000 MacArthur Blvd. [\u003ca href=\"https://goo.gl/KOPNVZ\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94602\u003cbr>\nPh: (510) 336-2013\u003cbr>\nHours: Wed-Sat, 11am-9pm; Sun, 1-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/SouthernCafe2000\" target=\"_blank\">Southern Café\u003c/a>\u003cbr>\nPrice Range: $$ Southern fried chicken ($19.50)\u003c/p>\n\u003cfigure id=\"attachment_117242\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/Minnesota-fried-chicken-at-Stella-Nonna-in-Berkeley1920.jpg\" alt=\"Minnesota fried chicken at Stella Nonna in Berkeley.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117242\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/Minnesota-fried-chicken-at-Stella-Nonna-in-Berkeley1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Minnesota-fried-chicken-at-Stella-Nonna-in-Berkeley1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Minnesota-fried-chicken-at-Stella-Nonna-in-Berkeley1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Minnesota-fried-chicken-at-Stella-Nonna-in-Berkeley1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Minnesota-fried-chicken-at-Stella-Nonna-in-Berkeley1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Minnesota-fried-chicken-at-Stella-Nonna-in-Berkeley1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Minnesota-fried-chicken-at-Stella-Nonna-in-Berkeley1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Minnesota-fried-chicken-at-Stella-Nonna-in-Berkeley1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Minnesota-fried-chicken-at-Stella-Nonna-in-Berkeley1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Minnesota-fried-chicken-at-Stella-Nonna-in-Berkeley1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Minnesota fried chicken at Stella Nonna in Berkeley. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I’m ashamed to admit that I know virtually nothing about Minnesota—but apparently, Minnesotans know about fried chicken. \u003ca href=\"http://www.stellanonna.com/\" target=\"_blank\">Stella Nonna\u003c/a>, somewhat of a sleeper of a restaurant in north Berkeley, has an Italian name and a Midwestern soul. Among the Minnesota specialties on the large menu is fried chicken. Here’s the hitch: It’s only offered on Wednesday nights. So plan ahead and don’t fail to order this masterpiece of frying, with intricately secret-spiced breading, served with a pile of greens and creamy mashed potatoes with dark gravy. The chicken was so good that I left thinking I should probably try other dishes on the menu, knowing I likely never would, unless I end up back there on a non-Wednesday.\u003c/p>\n\u003cp>\u003ca href=\"http://www.stellanonna.com/\" target=\"_blank\">\u003cstrong>Stella Nonna\u003c/strong>\u003c/a>\u003cbr>\n1407 San Pablo Ave. [\u003ca href=\"https://goo.gl/LVAXh3\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94602\u003cbr>\nPh: (510) 524-3400\u003cbr>\nHours: Wed-Fri, 11am-9pm; Sat, 9am-9pm; Sun, 9am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Stella-Nonna-195437967192425/\" target=\"_blank\">Stella Nonna\u003c/a>\u003cbr>\nPrice Range: $$ Minnesota fried chicken ($17.50)\u003c/p>\n\u003cfigure id=\"attachment_117233\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/A-heaping-plate-of-fried-chicken-and-fixins-at-Touch-of-Soul-in-Oakland1920.jpg\" alt=\"A heaping plate of fried chicken and fixins at Touch of Soul in Oakland.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117233\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-heaping-plate-of-fried-chicken-and-fixins-at-Touch-of-Soul-in-Oakland1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-heaping-plate-of-fried-chicken-and-fixins-at-Touch-of-Soul-in-Oakland1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-heaping-plate-of-fried-chicken-and-fixins-at-Touch-of-Soul-in-Oakland1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-heaping-plate-of-fried-chicken-and-fixins-at-Touch-of-Soul-in-Oakland1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-heaping-plate-of-fried-chicken-and-fixins-at-Touch-of-Soul-in-Oakland1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-heaping-plate-of-fried-chicken-and-fixins-at-Touch-of-Soul-in-Oakland1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-heaping-plate-of-fried-chicken-and-fixins-at-Touch-of-Soul-in-Oakland1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-heaping-plate-of-fried-chicken-and-fixins-at-Touch-of-Soul-in-Oakland1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-heaping-plate-of-fried-chicken-and-fixins-at-Touch-of-Soul-in-Oakland1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-heaping-plate-of-fried-chicken-and-fixins-at-Touch-of-Soul-in-Oakland1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A heaping plate of fried chicken and fixins at Touch of Soul in Oakland. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s a tiny cheat to include \u003ca href=\"http://touch-of-soul.business.site/\" target=\"_blank\">Touch of Soul\u003c/a> in a fried chicken guide to Berkeley and Oakland because it’s officially in Emeryville, but if you think of borders as arbitrary, it makes perfect sense, given that this little gem of a restaurant is on the main drag of San Pablo as you head south through Oakland. It deserves its place on the list for value, alone. For $13.39, you get a plate that I daresay would feed three people, a half-chicken, in fact. But I wouldn’t recommend it if it weren’t also delicious, which it is. There are many sides to choose from, and I can never pass up stuffing, so I ordered a carb-loaded dinner that also included mashed potatoes and gravy and long-cooked collards. The restaurant has a nominal wine list, so it’s beer or soft drinks for the win. \u003c/p>\n\u003cp>\u003ca href=\"http://touch-of-soul.business.site/\" target=\"_blank\">\u003cstrong>Touch of Soul\u003c/strong>\u003c/a>\u003cbr>\n4336 San Pablo Ave. [\u003ca href=\"https://goo.gl/hSymiw\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nEmeryville, CA 94608\u003cbr>\nPh: (510) 595-1227\u003cbr>\nHours: Tue-Sat, 11:30am-10pm; Sun, 11:30am-9pm\u003cbr>\nPrice Range: $$ Chicken fried dinner ($13.39)\u003c/p>\n\u003ch2>Fancy\u003c/h2>\n\u003cfigure id=\"attachment_117240\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/Hopscotchs-fried-chicken-with-baked-beans-and-coleslaw1920.jpg\" alt=\"Hopscotch's fried chicken with baked beans and coleslaw.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117240\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/Hopscotchs-fried-chicken-with-baked-beans-and-coleslaw1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Hopscotchs-fried-chicken-with-baked-beans-and-coleslaw1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Hopscotchs-fried-chicken-with-baked-beans-and-coleslaw1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Hopscotchs-fried-chicken-with-baked-beans-and-coleslaw1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Hopscotchs-fried-chicken-with-baked-beans-and-coleslaw1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Hopscotchs-fried-chicken-with-baked-beans-and-coleslaw1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Hopscotchs-fried-chicken-with-baked-beans-and-coleslaw1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Hopscotchs-fried-chicken-with-baked-beans-and-coleslaw1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Hopscotchs-fried-chicken-with-baked-beans-and-coleslaw1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Hopscotchs-fried-chicken-with-baked-beans-and-coleslaw1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Hopscotch's fried chicken with baked beans and coleslaw. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One of Uptown Oakland’s most beloved restaurants is \u003ca href=\"http://www.hopscotchoakland.com/\" target=\"_blank\">Hopscotch\u003c/a>, which has a menu of local ingredients combined in surprising ways that always work, often with a Japanese bent. While I excluded karaage from this list, Hopscotch certainly makes the cut because the concept is classic American-fried. You don’t know there’s anything else going on until you take a bite and sense a hint of ginger in the batter, and the sides of baked beans and pickled purple cabbage don’t give away the secret. Furthermore, you can buy a whole bucket of fried chicken to go (eight pieces for $30)! The icing on the cake is the craft cocktail list, with choices for any time of day. I had the Y Tu Mamá with mescal, St. George’s chili vodka, cynar and grapefruit juice, and found it to be a sumptuous midday repast.\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/checkplease/2016/04/21/check-please-bay-area-reviews-to-bang-korean-bbq-tinas-place-and-hopscotch/\" target=\"_blank\">Watch Hopscotch featured on Check, Please! Bay Area\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.hopscotchoakland.com/\" target=\"_blank\">\u003cstrong>Hopscotch\u003c/strong>\u003c/a>\u003cbr>\n1915 San Pablo Ave. [\u003ca href=\"https://goo.gl/eyRI1S\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 788-6217\u003cbr>\nHours: Mon-Thu, 11:30am-3pm and 5-10pm; Fri, 11:30am-3pm and 5-11pm; Sat, 10:30am-3pm and 5-11pm; Sun, 10:30am-3pm and 5-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/hopscotchoak/\" target=\"_blank\">Hopscotch\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/scotch1rock?ref_src=twsrc%5Egoogle%7Ctwcamp%5Eserp%7Ctwgr%5Eauthor\" target=\"_blank\">@scotch1rock\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/scotch1rock/\" target=\"_blank\">@scotch1rock\u003c/a>\u003cbr>\nPrice Range: $$$ Buttermilk fried chicken ($19, lunch; $23 dinner)\u003c/p>\n\u003cfigure id=\"attachment_117235\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/cover-image_Fried-chicken-dinner-at-Miss-Ollies-in-Swans-Market-in-Old-Oakland1920.jpg\" alt=\"Fried Chicken Dinner at Miss Ollie's in Swans Market in Old Oakland.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117235\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/cover-image_Fried-chicken-dinner-at-Miss-Ollies-in-Swans-Market-in-Old-Oakland1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cover-image_Fried-chicken-dinner-at-Miss-Ollies-in-Swans-Market-in-Old-Oakland1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cover-image_Fried-chicken-dinner-at-Miss-Ollies-in-Swans-Market-in-Old-Oakland1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cover-image_Fried-chicken-dinner-at-Miss-Ollies-in-Swans-Market-in-Old-Oakland1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cover-image_Fried-chicken-dinner-at-Miss-Ollies-in-Swans-Market-in-Old-Oakland1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cover-image_Fried-chicken-dinner-at-Miss-Ollies-in-Swans-Market-in-Old-Oakland1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cover-image_Fried-chicken-dinner-at-Miss-Ollies-in-Swans-Market-in-Old-Oakland1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cover-image_Fried-chicken-dinner-at-Miss-Ollies-in-Swans-Market-in-Old-Oakland1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cover-image_Fried-chicken-dinner-at-Miss-Ollies-in-Swans-Market-in-Old-Oakland1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cover-image_Fried-chicken-dinner-at-Miss-Ollies-in-Swans-Market-in-Old-Oakland1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fried Chicken Dinner at Miss Ollie's in Swans Market in Old Oakland. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The throughline at \u003ca href=\"http://www.realmissolliesoakland.com/\" target=\"_blank\">Miss Ollie’s\u003c/a> is Caribbean, and there isn’t a dish on the menu that doesn’t sing with flavor. The space, in Swan’s Market in Old Oakland, is also among the most joyful in town, with easygoing servers who know their food. Order a pickle plate and the salt fish and ackee for the table, then settle in for the four-piece fried chicken dinner, which is enough for a family of four, especially if you order other dishes. No dithering over sides here: The exquisitely fried chicken comes with potato salad, field greens with lemon, and killer homemade hot sauce. Boom. Get a carafe of inexpensive rosé to share and sit outside and people-watch to your heart’s content. This is one of the best dining experiences in the Bay Area.\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/checkplease/2017/05/11/check-please-bay-area-season-12-reviews-miss-ollies-mama-papa-lithuania-restaurant-bar-crudo/\" target=\"_blank\">Watch Miss Ollie’s featured on Check, Please! Bay Area\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.realmissolliesoakland.com/\" target=\"_blank\">\u003cstrong>Miss Ollie’s\u003c/strong>\u003c/a>\u003cbr>\n901 Washington St. [\u003ca href=\"https://goo.gl/asyiDY\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 298-6188\u003cbr>\nHours: Tue-Thu, 11:30am-2pm and 5:30-9pm; Fri, 11:30am-2pm and 5:30-10:30pm; Sat, noon-3pm and 5:30-10pm; closed Sun\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/MissOllies/\" target=\"_blank\">Miss Ollie's\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/explore/locations/49984092/\" target=\"_blank\">@MissOllies\u003c/a>\u003cbr>\nPrice Range: $$$ Miss Ollie’s skillet-fried chicken ($24)\u003c/p>\n\u003cfigure id=\"attachment_117232\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/A-decadent-Italian-version-of-classic-fried-chicken-at-Pizzaiolo-in-Temescal1920.jpg\" alt=\"A decadent Italian version of classic fried chicken at Pizzaiolo in Temescal.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117232\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-decadent-Italian-version-of-classic-fried-chicken-at-Pizzaiolo-in-Temescal1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-decadent-Italian-version-of-classic-fried-chicken-at-Pizzaiolo-in-Temescal1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-decadent-Italian-version-of-classic-fried-chicken-at-Pizzaiolo-in-Temescal1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-decadent-Italian-version-of-classic-fried-chicken-at-Pizzaiolo-in-Temescal1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-decadent-Italian-version-of-classic-fried-chicken-at-Pizzaiolo-in-Temescal1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-decadent-Italian-version-of-classic-fried-chicken-at-Pizzaiolo-in-Temescal1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-decadent-Italian-version-of-classic-fried-chicken-at-Pizzaiolo-in-Temescal1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-decadent-Italian-version-of-classic-fried-chicken-at-Pizzaiolo-in-Temescal1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-decadent-Italian-version-of-classic-fried-chicken-at-Pizzaiolo-in-Temescal1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-decadent-Italian-version-of-classic-fried-chicken-at-Pizzaiolo-in-Temescal1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A decadent Italian version of classic fried chicken at Pizzaiolo in Temescal. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>What on earth is fried chicken doing on the menu of an Italian restaurant best known for its wood-fired pizza? After you taste \u003ca href=\"http://www.pizzaiolooakland.com/\" target=\"_blank\">Pizzaiolo’s\u003c/a> version, you’ll surely say, “Why not?” The secret, and the way it remains in the wheelhouse of “Italian,” is in the salsa rossa served on top. A bright tomato and pepper sauce traditionally used for bollito misto, it’s also just right with fried poultry, as it happens, especially the buttermilk-breaded variety. The chicken isn’t on the menu every night, but it usually makes an appearance several times a week. Because the pizzas here are not to be missed, I recommend ordering a plate of fried chicken, when available, to share with the table. Trust me, it works.\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/checkplease/2011/10/07/pizzaiolo-restaurant-info/\" target=\"_blank\">Watch Pizzaiolo featured on Check, Please! Bay Area\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.pizzaiolooakland.com/\" target=\"_blank\">\u003cstrong>Pizzaiolo\u003c/strong>\u003c/a>\u003cbr>\n5008 Telegraph Ave. [\u003ca href=\"https://goo.gl/JbYbcm\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 652-4888\u003cbr>\nHours: Mon-Thu, 8:30am-noon and 5:30-10pm; Fri, 8am-noon and 5:30-10:30pm; Sat, 9am-1pm and 5:30-10:30pm; closed Sun\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Pizzaiolo-143284572386104/\" target=\"_blank\">Pizzaiolo\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/pizzaioloakland\" target=\"_blank\">@pizzaioloakland\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/pizzaiolooakland/\" target=\"_blank\">@pizzaiolooakland\u003c/a>\u003cbr>\nPrice Range: $$$ Buttermilk-fried Hoffman Farms chicken ($29)\u003c/p>\n\u003ch2>With Waffles\u003c/h2>\n\u003cfigure id=\"attachment_117234\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/Chicken-and-waffles-at-Aunt-Marys-Cafe-in-Temescal1920.jpg\" alt=\"Chicken and Waffles at Aunt Mary's Cafe in Temescal.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117234\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/Chicken-and-waffles-at-Aunt-Marys-Cafe-in-Temescal1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Chicken-and-waffles-at-Aunt-Marys-Cafe-in-Temescal1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Chicken-and-waffles-at-Aunt-Marys-Cafe-in-Temescal1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Chicken-and-waffles-at-Aunt-Marys-Cafe-in-Temescal1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Chicken-and-waffles-at-Aunt-Marys-Cafe-in-Temescal1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Chicken-and-waffles-at-Aunt-Marys-Cafe-in-Temescal1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Chicken-and-waffles-at-Aunt-Marys-Cafe-in-Temescal1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Chicken-and-waffles-at-Aunt-Marys-Cafe-in-Temescal1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Chicken-and-waffles-at-Aunt-Marys-Cafe-in-Temescal1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Chicken-and-waffles-at-Aunt-Marys-Cafe-in-Temescal1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chicken and Waffles at Aunt Mary's Cafe in Temescal. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Since \u003ca href=\"http://auntmaryscafe.com/\" target=\"_blank\">Aunt Mary’s Café\u003c/a> moved across the street and north two blocks from its original space on Telegraph Avenue in Temescal, its focus has shifted exclusively to breakfast, lunch and weekend brunch, but the whole place has a kind of constant “brunch” ambiance. While it still has a decidedly Southern feel, it’s also got a local Oaktown vibe with super-casual-cum-professional servers who seem to be plugged in to their largely regular clientele—and a general air of leisure, the precise variety of which you want when you’re truly breakfasting or practicing the art of brunch. Aunt Mary’s fried chicken is of the “with waffle” variety, and it’s the second of two places on this list I recommend as white-meat-only, in part for the accompanying yeasted grits waffle. Light and airy, yet coarsely textured, this is one of the best waffles in all of the Bay Area. And you can get it savory-leaning with sage gravy or with agave syrup (maple syrup for an extra $2). But I digress. The chicken is a thin (perhaps pounded) breast, coasted with a beguiling breading rumored to include potato chips. I couldn’t get confirmation from the kitchen, but my server seemed confident about this proclamation, and my first bite confirmed it: crunchy, salty, dense without being heavy. The platter is served with a steak knife stabbed through the chicken like a culinary crime scene—or maybe a big T-bone. The dish fills the whole plate, and it’s almost a given that you’ll have leftovers. \u003c/p>\n\u003cp>\u003ca href=\"http://auntmaryscafe.com/\" target=\"_blank\">\u003cstrong>Aunt Mary’s Café\u003c/strong>\u003c/a>\u003cbr>\n4640 Telegraph Ave. [\u003ca href=\"https://goo.gl/QPNgKp\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 601-9227\u003cbr>\nHours: Daily, 8am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Aunt-Marys-Cafe-Temescal/210868242267494\" target=\"_blank\">Aunt Mary’s Café - Temescal\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/auntmaryscafe\" target=\"_blank\">@auntmaryscafe\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/explore/locations/813/\" target=\"_blank\">Aunt Mary’s Café\u003c/a>\u003cbr>\nPrice Range: $$ Fried chicken and grits waffle ($14.50)\u003c/p>\n\u003cfigure id=\"attachment_117243\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/Tanya-Hollands-deservedly-famous-chicken-and-waffles-at-Brown-Sugar-Kitchen1920.jpg\" alt=\"Tanya Holland's deservedly famous chicken and waffles at Brown Sugar Kitchen.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117243\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/Tanya-Hollands-deservedly-famous-chicken-and-waffles-at-Brown-Sugar-Kitchen1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Tanya-Hollands-deservedly-famous-chicken-and-waffles-at-Brown-Sugar-Kitchen1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Tanya-Hollands-deservedly-famous-chicken-and-waffles-at-Brown-Sugar-Kitchen1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Tanya-Hollands-deservedly-famous-chicken-and-waffles-at-Brown-Sugar-Kitchen1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Tanya-Hollands-deservedly-famous-chicken-and-waffles-at-Brown-Sugar-Kitchen1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Tanya-Hollands-deservedly-famous-chicken-and-waffles-at-Brown-Sugar-Kitchen1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Tanya-Hollands-deservedly-famous-chicken-and-waffles-at-Brown-Sugar-Kitchen1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Tanya-Hollands-deservedly-famous-chicken-and-waffles-at-Brown-Sugar-Kitchen1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Tanya-Hollands-deservedly-famous-chicken-and-waffles-at-Brown-Sugar-Kitchen1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Tanya-Hollands-deservedly-famous-chicken-and-waffles-at-Brown-Sugar-Kitchen1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tanya Holland's deservedly famous chicken and waffles at Brown Sugar Kitchen. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Tanya Holland’s \u003ca href=\"http://www.brownsugarkitchen.com/\" target=\"_blank\">Brown Sugar Kitchen\u003c/a> is the stuff chicken and waffle dreams are made of. Holland brings her French culinary training at Burgundy’s \u003ca href=\"http://lavarenne.com/about-la-varenne/\" target=\"_blank\">École de Cuisine La Varenne\u003c/a> to West Oakland in the form of New Soul food, which is so delicious that she may have well invented the term. The restaurant could’ve landed in any of the three categories on this list, but the chef’s ethereal cornmeal waffles tip the scale to the “with waffles” group. Crisp, golden, and light as air, the waffles are served with brown sugar butter and a brilliantly tart apple cider syrup, so the sweetness in the dish comes more from the butter than the syrup. The fried chicken is equally compelling, brined in a buttermilk bath before frying, and then finished in the oven. The only mistake you can make here is to arrive too late to get a table. It happens, especially on weekends, so plan ahead. It’s walk-in only.\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/checkplease/2010/05/05/brown-sugar-kitchen-restaurant-info/\" target=\"_blank\">Watch Brown Sugar Kitchen featured on Check, Please! Bay Area\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.brownsugarkitchen.com/\" target=\"_blank\">\u003cstrong>Brown Sugar Kitchen\u003c/strong>\u003c/a>\u003cbr>\n2534 Mandela Pkwy. [\u003ca href=\"https://goo.gl/a66U1f\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 839-SOUL\u003cbr>\nHours: Tue-Sat, 7am-3pm; Sun, 8am-3pm; closed Mon\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/brownsugarkitchen\" target=\"_blank\">Brown Sugar Kitchen\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/BrownSugarKitch\" target=\"_blank\">@BrownSugarKitch\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/mstanyaholland/\" target=\"_blank\">@mstanyaholland\u003c/a>\u003cbr>\nPrice Range: $$$ Buttermilk-fried chicken and cornmeal waffle ($18)\u003c/p>\n\u003cfigure id=\"attachment_117237\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/Fried-chicken-and-waffles-at-House-of-Chicken-and-Waffles-in-Oaklands-Jack-London-Square1920.jpg\" alt=\"Fried Chicken and Waffles at House of Chicken and Waffles in Oakland's Jack London Square.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117237\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-and-waffles-at-House-of-Chicken-and-Waffles-in-Oaklands-Jack-London-Square1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-and-waffles-at-House-of-Chicken-and-Waffles-in-Oaklands-Jack-London-Square1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-and-waffles-at-House-of-Chicken-and-Waffles-in-Oaklands-Jack-London-Square1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-and-waffles-at-House-of-Chicken-and-Waffles-in-Oaklands-Jack-London-Square1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-and-waffles-at-House-of-Chicken-and-Waffles-in-Oaklands-Jack-London-Square1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-and-waffles-at-House-of-Chicken-and-Waffles-in-Oaklands-Jack-London-Square1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-and-waffles-at-House-of-Chicken-and-Waffles-in-Oaklands-Jack-London-Square1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-and-waffles-at-House-of-Chicken-and-Waffles-in-Oaklands-Jack-London-Square1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-and-waffles-at-House-of-Chicken-and-Waffles-in-Oaklands-Jack-London-Square1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-and-waffles-at-House-of-Chicken-and-Waffles-in-Oaklands-Jack-London-Square1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fried Chicken and Waffles at House of Chicken and Waffles in Oakland's Jack London Square. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Jack London Square’s \u003ca href=\"http://homeofchickenandwaffles.com/\" target=\"_blank\">Home of Chicken and Waffles\u003c/a> is not a hipster spot. It’s where you go, both pre- and post-hangover, to fulfill a deep craving for enormous plates of fried chicken and crisp waffles loaded with butter and syrup. The left side of the restaurant is diner-style, while the right side, the bar end of the space, gets loud long before sunset with music and Embarcadero revelers, many of whom are headed to or from Yoshi’s for a concert. It’s the most utilitarian choice on this list. The kitchen does a huge volume, and service is often less than attentive, but the food does the job of fortifying you for a good long time.\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://homeofchickenandwaffles.com/\" target=\"_blank\">\u003cstrong>Home of Chicken and Waffles\u003c/strong>\u003c/a>\u003cbr>\n44 Embarcadero West. [\u003ca href=\"https://goo.gl/m9OLCw\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 836-4446\u003cbr>\nHours: Mon-Thu, 11am-midnight; Fri-Sat, 11am-4am; Sun, 11am-midnight\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/thehomeofchickenandwaffles\" target=\"_blank\">Home of Chicken and Waffles\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/explore/locations/214910374/home-of-chicken-and-waffles/\" target=\"_blank\">Home of Chicken and Waffles\u003c/a>\u003cbr>\nPrice Range: $-$$ Fried chicken and waffle dishes ($10.25-$15.25)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Mid-Market’s Kagawa-Ya Gives Udon the Spotlight",
"title": "Mid-Market’s Kagawa-Ya Gives Udon the Spotlight",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Udon is trying to follow the noodle soup trend in an airy, light-filled Mid-Market space. So far, the homemade noodles are great but everything else is still in the works.\u003c/p>\n\u003cp>Has the Bay Area’s Ramen Moment cooled off yet? Judging by \u003ca href=\"http://mensho.tokyo/\" target=\"_blank\">Mensho Tokyo’s\u003c/a> nightly lines, the answer is clearly “no.” However, it just might be the opportune time for ramen’s Japanese noodle soup siblings, soba and udon, to at least deflect away a little of the fawning attention diners lavish upon ramen. After all, how much more densely concentrated pork fat broth can we all really handle?\u003c/p>\n\u003cp>Enter Mid-Market’s month-old \u003ca href=\"http://kagawayaudon.com/\" target=\"_blank\">Kagawa-Ya\u003c/a>, a fast-casual concept that definitely isn’t the first udon specialist in San Francisco but certainly is the most high profile one to open. The mission is pretty clear. Kagawa-Ya wants to do for fast-casual udon what \u003ca href=\"https://www.souvlasf.com/\" target=\"_blank\">Souvla\u003c/a> has succeeded at for Greek wraps and salads, and \u003ca href=\"http://thebirdsf.com/\" target=\"_blank\">The Bird\u003c/a> is thriving within the fried chicken sandwich sector: find your niche, use the expected fresh and high-quality ingredients, serve it fast and win over the hearts of the Instagrammer set and neighborhood tech workers. \u003c/p>\n\u003cfigure id=\"attachment_117183\" class=\"wp-caption aligncenter\" style=\"max-width: 1632px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/kagawa-1-exterior.jpg\" alt=\"Kagawa-Ya exterior.\" width=\"1632\" height=\"1224\" class=\"size-full wp-image-117183\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-1-exterior.jpg 1632w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-1-exterior-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-1-exterior-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-1-exterior-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-1-exterior-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-1-exterior-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-1-exterior-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-1-exterior-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-1-exterior-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-1-exterior-520x390.jpg 520w\" sizes=\"(max-width: 1632px) 100vw, 1632px\">\u003cfigcaption class=\"wp-caption-text\">Kagawa-Ya exterior. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Kagawa-Ya isn’t quite to the top of the competitive fast-casual heap yet, both for its inconsistent bowls and spare, to the point of harsh, environs. The udon is meant to be comforting and satisfying. Meanwhile, the space comes across as austere, uncomfortable and awkwardly shaped. It’s not loveable. \u003c/p>\n\u003cp>Being attached to Uber’s new offices on Market Street and a block from the Twitter Building, the daytime foot traffic (it’s wisely closed after 7pm) is there to make Kagawa-Ya a hit. The curiosity in udon is most definitely abundant citywide, as well. Nobody will rave about Kagawa-Ya and nobody will strongly dislike it. It’ll succeed because, hey, it makes and ages its own noodles for two days, the food is served fast and The Market’s set-up is just too chaotic to be a frequent habit.\u003c/p>\n\u003cfigure id=\"attachment_117193\" class=\"wp-caption aligncenter\" style=\"max-width: 1632px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/kagawa-cold-udon.jpg\" alt=\"Kagawa-Ya's cold noodle option.\" width=\"1632\" height=\"1224\" class=\"size-full wp-image-117193\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-cold-udon.jpg 1632w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-cold-udon-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-cold-udon-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-cold-udon-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-cold-udon-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-cold-udon-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-cold-udon-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-cold-udon-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-cold-udon-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-cold-udon-520x390.jpg 520w\" sizes=\"(max-width: 1632px) 100vw, 1632px\">\u003cfigcaption class=\"wp-caption-text\">Kagawa-Ya's cold noodle option. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The leader of the udon pack is the cold option, with a strong sweet and umami soy broth demanding for a hefty squeeze of the accompanying lemon wedge. It’s delicate while simultaneously being comforting. Grated daikon and a soft yolk boiled egg are essentially the only garnishes. The bowl’s real highlight are the thick homemade noodles themselves, plump and bouncy, far more on the al dente side of the texture spectrum than the soft end, and benefit tremendously from the broth’s slightly chilled temperature.\u003c/p>\n\u003cfigure id=\"attachment_117184\" class=\"wp-caption aligncenter\" style=\"max-width: 1632px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/kagawa-beefudon.jpg\" alt=\"Niku (beef) Udon Soup\" width=\"1632\" height=\"1224\" class=\"size-full wp-image-117184\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-beefudon.jpg 1632w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-beefudon-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-beefudon-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-beefudon-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-beefudon-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-beefudon-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-beefudon-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-beefudon-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-beefudon-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-beefudon-520x390.jpg 520w\" sizes=\"(max-width: 1632px) 100vw, 1632px\">\u003cfigcaption class=\"wp-caption-text\">Niku (beef) Udon Soup \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Those noodles don’t lose their perkiness when heated in one of the four warm broths. The problem is everything else in the bowl. A braised hunk of beef in the Niku Udon proved dry and a challenge to cut; the almost clear broth bearing a vaguely beefy essence that begged for some Sriracha to give it life. Caramelized onions scattered about are the main redeeming feature of the ensemble.\u003c/p>\n\u003cfigure id=\"attachment_117191\" class=\"wp-caption aligncenter\" style=\"max-width: 1632px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/kagawa-squashudon.jpg\" alt=\"Kabocha squash udon soup.\" width=\"1632\" height=\"1224\" class=\"size-full wp-image-117191\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-squashudon.jpg 1632w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-squashudon-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-squashudon-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-squashudon-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-squashudon-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-squashudon-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-squashudon-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-squashudon-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-squashudon-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-squashudon-520x390.jpg 520w\" sizes=\"(max-width: 1632px) 100vw, 1632px\">\u003cfigcaption class=\"wp-caption-text\">Kabocha squash udon soup. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A creamy kabocha squash broth had the same issues, being too vague and needing way more of the squash flavor to shine through. The flavors are restrained and the broth consistency too watery. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>All in all, these are sensational noodles with timid broths. Japanese beef curry with carrots and onions gets translated into an udon soup broth as the other meat option. Vegetarians can also opt for the warm dashi-based Kitsune Udon. If you somehow end up at the udon specialist and don’t want udon, then there is a mushroom curry rice bowl, which I didn’t see ordered one time while watching about 50 diners stroll by during a recent weekday lunch rush.\u003c/p>\n\u003cfigure id=\"attachment_117187\" class=\"wp-caption aligncenter\" style=\"max-width: 1632px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/kagawa-interior-3.jpg\" alt=\"Kagawa-Ya interior.\" width=\"1632\" height=\"1224\" class=\"size-full wp-image-117187\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-3.jpg 1632w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-3-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-3-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-3-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-3-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-3-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-3-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-3-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-3-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-3-520x390.jpg 520w\" sizes=\"(max-width: 1632px) 100vw, 1632px\">\u003cfigcaption class=\"wp-caption-text\">Kagawa-Ya interior. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While the udon broths need attention, those noodles are proving to be special. Kagawa is a prefecture on Japan’s Shikoku Island, not tremendously far from Osaka. It’s considered Japan’s udon capital and Kagawa-Ya claims that the prefecture’s residents consume more than seven times the udon per capita than the national average. They love their udon. That’s why it’s the Mid-Market restaurant’s namesake and why Kagawa-Ya’s chef Sean Lim trained there to get the ultimate udon education at the source. It’s evident when you bite into the noodle and focus purely on that element.\u003c/p>\n\u003cp>Lim is from Honolulu originally but has worked at several San Francisco institutions, with his latest post being as a sous chef for The Palace Hotel. Seven blocks down Market Street, he’s working in a completely different type of operation and cooking a vastly different style of food than hotel banquet chicken and salmon.\u003c/p>\n\u003cfigure id=\"attachment_117186\" class=\"wp-caption aligncenter\" style=\"max-width: 1632px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/kagawa-interior-2.jpg\" alt=\"Kagawa-Ya interior counter.\" width=\"1632\" height=\"1224\" class=\"size-full wp-image-117186\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-2.jpg 1632w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-2-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-2-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-2-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-2-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-2-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-2-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-2-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-2-520x390.jpg 520w\" sizes=\"(max-width: 1632px) 100vw, 1632px\">\u003cfigcaption class=\"wp-caption-text\">Kagawa-Ya interior counter. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Kagawa-Ya’s 30-foot high ceiling and prominent overhead bubble lamp chandelier in the dining area are the dominant design features, feeling like a corporate atrium lobby (Uber’s next door probably isn’t very different). Lots of natural light streams in but the distracting white floors, exposed concrete, and off-putting black metal stools and chairs are all the clichés of contemporary minimalist design that elicit complaints about acoustics and comfort. This might be too much architecture credit to give but the restaurant is exactly like a Frank Lloyd Wright house’s tiny door meets spacious living room philosophy. The kitchen and cash register area are claustrophobic with a low ceiling. Then you emerge in a massive communal space. It just all feels impersonal and trying to be trendy.\u003c/p>\n\u003cp>Most diners sit at a central raised reclaimed wood communal table, with a handful of lower tables scattered by the door and along the Market Street side wall where the street view is blocked by signs advertising udon to pedestrians (pro tip: get rid of the signs).\u003c/p>\n\u003cfigure id=\"attachment_117188\" class=\"wp-caption aligncenter\" style=\"max-width: 1632px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/kagawa-interior-menu.jpg\" alt=\"Kagawa-Ya’s menu.\" width=\"1632\" height=\"1224\" class=\"size-full wp-image-117188\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-menu.jpg 1632w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-menu-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-menu-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-menu-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-menu-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-menu-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-menu-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-menu-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-menu-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-menu-520x390.jpg 520w\" sizes=\"(max-width: 1632px) 100vw, 1632px\">\u003cfigcaption class=\"wp-caption-text\">Kagawa-Ya’s menu. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You’ll order one of the udons from the menus on monitors at the far end of the counter and have to scream that order since it’s hard to communicate over the glass barrier with cooks. The soup bowls are put together right in front of you and take just a couple of seconds to prepare. Who knew that udon can be served faster than burritos?\u003c/p>\n\u003cfigure id=\"attachment_117192\" class=\"wp-caption aligncenter\" style=\"max-width: 1632px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/kagawa-tempura.jpg\" alt=\"Kagawa-Ya’s tempura.\" width=\"1632\" height=\"1224\" class=\"size-full wp-image-117192\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-tempura.jpg 1632w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-tempura-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-tempura-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-tempura-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-tempura-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-tempura-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-tempura-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-tempura-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-tempura-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-tempura-520x390.jpg 520w\" sizes=\"(max-width: 1632px) 100vw, 1632px\">\u003cfigcaption class=\"wp-caption-text\">Kagawa-Ya’s tempura. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After being handed your soup, next up is the very unappetizing appearance of various tempuras under a heat lamp as a la carte sides at $1.50 each. Whether you choose shrimp or a curry sweet potato croquette, it’s fine fried food but seems more like filler than actually rounding out a meal. On the positive side, they’re grease-less and the batter isn’t too heavy (you can actually taste shrimp in the shrimp one, for example).\u003c/p>\n\u003cfigure id=\"attachment_117189\" class=\"wp-caption aligncenter\" style=\"max-width: 1632px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/kagawa-juice.jpg\" alt=\"Hawaiian fruit juices and sodas available at Kagawa-Ya.\" width=\"1632\" height=\"1224\" class=\"size-full wp-image-117189\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-juice.jpg 1632w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-juice-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-juice-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-juice-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-juice-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-juice-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-juice-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-juice-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-juice-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-juice-520x390.jpg 520w\" sizes=\"(max-width: 1632px) 100vw, 1632px\">\u003cfigcaption class=\"wp-caption-text\">Hawaiian fruit juices and sodas available at Kagawa-Ya. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The one little quirk at Kagawa-Ya is the large roster of Hawaiian fruit juices and sodas available after the tempura. Who knew that udon and lilikoi juice were a match? They aren’t really (sugary juices don’t mesh with delicate noodles) but at least you can briefly think about that far-off Maui vacation during your lunch break.\u003c/p>\n\u003cp>Hopefully, Kagawa-Ya will punch up the flavor depth in the broths because the excellent noodles deserve them. Let’s root for a little bit more personality somewhere, maybe from a little more interior work or adjusting the ordering line so it doesn’t feel like you’re nudged up to the bathroom. \u003c/p>\n\u003cp>Prices are in line with what you’d expect (generally $11-13 a bowl). Then again, maybe that’s now a bargain per San Francisco standards. We’ll see how Kagawa-Ya develops. Despite opening hurdles, there is a lot of potential for the restaurant because udon really is poised to have its breakout at any moment and Kagawa-Ya seems determined to be the one responsible for a new noodle trend.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://kagawayaudon.com/\" target=\"_blank\">\u003cstrong>Kagawa-Ya Udon Noodle Company\u003c/strong>\u003c/a>\u003cbr>\n1455 Market St.\u003cbr>\nSan Francisco, CA 94103 [\u003ca href=\"https://www.google.com/maps/place/Kagawa-Ya+Udon+Noodle+Company/@37.775882,-122.41797,16z/data=!4m5!3m4!1s0x0:0x53b3611f19bbc018!8m2!3d37.7758815!4d-122.4179697?hl=en-US\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: (415) 703-0995\u003cbr>\nHours: Mon-Fri, 11am-7pm, closed Saturday and Sunday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/kagawayaudonSF/\" target=\"_blank\">Kagawa-Ya Udon Noodle Company\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/kagawayaudon?lang=en\" target=\"_blank\">@KagawayaUdon\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/kagawaya.udon/?hl=en\" target=\"_blank\">kagawaya.udon\u003c/a>\u003cbr>\nPrice Range: $$ ($11-$15 per diner)\u003c/p>\n\n",
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"excerpt": "Udon is trying to follow the noodle soup trend in an airy, light-filled Mid-Market space. So far, the homemade noodles are great but everything else is still in the works.",
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"description": "Udon is trying to follow the noodle soup trend in an airy, light-filled Mid-Market space. So far, the homemade noodles are great but everything else is still in the works.",
"title": "Mid-Market’s Kagawa-Ya Gives Udon the Spotlight | KQED",
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"headline": "Mid-Market’s Kagawa-Ya Gives Udon the Spotlight",
"datePublished": "2017-05-08T15:33:08-07:00",
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"slug": "mid-markets-kagawa-ya-gives-udon-the-spotlight",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Udon is trying to follow the noodle soup trend in an airy, light-filled Mid-Market space. So far, the homemade noodles are great but everything else is still in the works.\u003c/p>\n\u003cp>Has the Bay Area’s Ramen Moment cooled off yet? Judging by \u003ca href=\"http://mensho.tokyo/\" target=\"_blank\">Mensho Tokyo’s\u003c/a> nightly lines, the answer is clearly “no.” However, it just might be the opportune time for ramen’s Japanese noodle soup siblings, soba and udon, to at least deflect away a little of the fawning attention diners lavish upon ramen. After all, how much more densely concentrated pork fat broth can we all really handle?\u003c/p>\n\u003cp>Enter Mid-Market’s month-old \u003ca href=\"http://kagawayaudon.com/\" target=\"_blank\">Kagawa-Ya\u003c/a>, a fast-casual concept that definitely isn’t the first udon specialist in San Francisco but certainly is the most high profile one to open. The mission is pretty clear. Kagawa-Ya wants to do for fast-casual udon what \u003ca href=\"https://www.souvlasf.com/\" target=\"_blank\">Souvla\u003c/a> has succeeded at for Greek wraps and salads, and \u003ca href=\"http://thebirdsf.com/\" target=\"_blank\">The Bird\u003c/a> is thriving within the fried chicken sandwich sector: find your niche, use the expected fresh and high-quality ingredients, serve it fast and win over the hearts of the Instagrammer set and neighborhood tech workers. \u003c/p>\n\u003cfigure id=\"attachment_117183\" class=\"wp-caption aligncenter\" style=\"max-width: 1632px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/kagawa-1-exterior.jpg\" alt=\"Kagawa-Ya exterior.\" width=\"1632\" height=\"1224\" class=\"size-full wp-image-117183\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-1-exterior.jpg 1632w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-1-exterior-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-1-exterior-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-1-exterior-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-1-exterior-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-1-exterior-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-1-exterior-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-1-exterior-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-1-exterior-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-1-exterior-520x390.jpg 520w\" sizes=\"(max-width: 1632px) 100vw, 1632px\">\u003cfigcaption class=\"wp-caption-text\">Kagawa-Ya exterior. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Kagawa-Ya isn’t quite to the top of the competitive fast-casual heap yet, both for its inconsistent bowls and spare, to the point of harsh, environs. The udon is meant to be comforting and satisfying. Meanwhile, the space comes across as austere, uncomfortable and awkwardly shaped. It’s not loveable. \u003c/p>\n\u003cp>Being attached to Uber’s new offices on Market Street and a block from the Twitter Building, the daytime foot traffic (it’s wisely closed after 7pm) is there to make Kagawa-Ya a hit. The curiosity in udon is most definitely abundant citywide, as well. Nobody will rave about Kagawa-Ya and nobody will strongly dislike it. It’ll succeed because, hey, it makes and ages its own noodles for two days, the food is served fast and The Market’s set-up is just too chaotic to be a frequent habit.\u003c/p>\n\u003cfigure id=\"attachment_117193\" class=\"wp-caption aligncenter\" style=\"max-width: 1632px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/kagawa-cold-udon.jpg\" alt=\"Kagawa-Ya's cold noodle option.\" width=\"1632\" height=\"1224\" class=\"size-full wp-image-117193\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-cold-udon.jpg 1632w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-cold-udon-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-cold-udon-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-cold-udon-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-cold-udon-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-cold-udon-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-cold-udon-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-cold-udon-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-cold-udon-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-cold-udon-520x390.jpg 520w\" sizes=\"(max-width: 1632px) 100vw, 1632px\">\u003cfigcaption class=\"wp-caption-text\">Kagawa-Ya's cold noodle option. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The leader of the udon pack is the cold option, with a strong sweet and umami soy broth demanding for a hefty squeeze of the accompanying lemon wedge. It’s delicate while simultaneously being comforting. Grated daikon and a soft yolk boiled egg are essentially the only garnishes. The bowl’s real highlight are the thick homemade noodles themselves, plump and bouncy, far more on the al dente side of the texture spectrum than the soft end, and benefit tremendously from the broth’s slightly chilled temperature.\u003c/p>\n\u003cfigure id=\"attachment_117184\" class=\"wp-caption aligncenter\" style=\"max-width: 1632px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/kagawa-beefudon.jpg\" alt=\"Niku (beef) Udon Soup\" width=\"1632\" height=\"1224\" class=\"size-full wp-image-117184\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-beefudon.jpg 1632w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-beefudon-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-beefudon-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-beefudon-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-beefudon-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-beefudon-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-beefudon-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-beefudon-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-beefudon-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-beefudon-520x390.jpg 520w\" sizes=\"(max-width: 1632px) 100vw, 1632px\">\u003cfigcaption class=\"wp-caption-text\">Niku (beef) Udon Soup \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Those noodles don’t lose their perkiness when heated in one of the four warm broths. The problem is everything else in the bowl. A braised hunk of beef in the Niku Udon proved dry and a challenge to cut; the almost clear broth bearing a vaguely beefy essence that begged for some Sriracha to give it life. Caramelized onions scattered about are the main redeeming feature of the ensemble.\u003c/p>\n\u003cfigure id=\"attachment_117191\" class=\"wp-caption aligncenter\" style=\"max-width: 1632px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/kagawa-squashudon.jpg\" alt=\"Kabocha squash udon soup.\" width=\"1632\" height=\"1224\" class=\"size-full wp-image-117191\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-squashudon.jpg 1632w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-squashudon-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-squashudon-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-squashudon-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-squashudon-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-squashudon-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-squashudon-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-squashudon-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-squashudon-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-squashudon-520x390.jpg 520w\" sizes=\"(max-width: 1632px) 100vw, 1632px\">\u003cfigcaption class=\"wp-caption-text\">Kabocha squash udon soup. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A creamy kabocha squash broth had the same issues, being too vague and needing way more of the squash flavor to shine through. The flavors are restrained and the broth consistency too watery. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>All in all, these are sensational noodles with timid broths. Japanese beef curry with carrots and onions gets translated into an udon soup broth as the other meat option. Vegetarians can also opt for the warm dashi-based Kitsune Udon. If you somehow end up at the udon specialist and don’t want udon, then there is a mushroom curry rice bowl, which I didn’t see ordered one time while watching about 50 diners stroll by during a recent weekday lunch rush.\u003c/p>\n\u003cfigure id=\"attachment_117187\" class=\"wp-caption aligncenter\" style=\"max-width: 1632px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/kagawa-interior-3.jpg\" alt=\"Kagawa-Ya interior.\" width=\"1632\" height=\"1224\" class=\"size-full wp-image-117187\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-3.jpg 1632w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-3-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-3-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-3-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-3-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-3-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-3-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-3-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-3-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-3-520x390.jpg 520w\" sizes=\"(max-width: 1632px) 100vw, 1632px\">\u003cfigcaption class=\"wp-caption-text\">Kagawa-Ya interior. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While the udon broths need attention, those noodles are proving to be special. Kagawa is a prefecture on Japan’s Shikoku Island, not tremendously far from Osaka. It’s considered Japan’s udon capital and Kagawa-Ya claims that the prefecture’s residents consume more than seven times the udon per capita than the national average. They love their udon. That’s why it’s the Mid-Market restaurant’s namesake and why Kagawa-Ya’s chef Sean Lim trained there to get the ultimate udon education at the source. It’s evident when you bite into the noodle and focus purely on that element.\u003c/p>\n\u003cp>Lim is from Honolulu originally but has worked at several San Francisco institutions, with his latest post being as a sous chef for The Palace Hotel. Seven blocks down Market Street, he’s working in a completely different type of operation and cooking a vastly different style of food than hotel banquet chicken and salmon.\u003c/p>\n\u003cfigure id=\"attachment_117186\" class=\"wp-caption aligncenter\" style=\"max-width: 1632px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/kagawa-interior-2.jpg\" alt=\"Kagawa-Ya interior counter.\" width=\"1632\" height=\"1224\" class=\"size-full wp-image-117186\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-2.jpg 1632w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-2-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-2-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-2-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-2-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-2-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-2-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-2-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-2-520x390.jpg 520w\" sizes=\"(max-width: 1632px) 100vw, 1632px\">\u003cfigcaption class=\"wp-caption-text\">Kagawa-Ya interior counter. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Kagawa-Ya’s 30-foot high ceiling and prominent overhead bubble lamp chandelier in the dining area are the dominant design features, feeling like a corporate atrium lobby (Uber’s next door probably isn’t very different). Lots of natural light streams in but the distracting white floors, exposed concrete, and off-putting black metal stools and chairs are all the clichés of contemporary minimalist design that elicit complaints about acoustics and comfort. This might be too much architecture credit to give but the restaurant is exactly like a Frank Lloyd Wright house’s tiny door meets spacious living room philosophy. The kitchen and cash register area are claustrophobic with a low ceiling. Then you emerge in a massive communal space. It just all feels impersonal and trying to be trendy.\u003c/p>\n\u003cp>Most diners sit at a central raised reclaimed wood communal table, with a handful of lower tables scattered by the door and along the Market Street side wall where the street view is blocked by signs advertising udon to pedestrians (pro tip: get rid of the signs).\u003c/p>\n\u003cfigure id=\"attachment_117188\" class=\"wp-caption aligncenter\" style=\"max-width: 1632px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/kagawa-interior-menu.jpg\" alt=\"Kagawa-Ya’s menu.\" width=\"1632\" height=\"1224\" class=\"size-full wp-image-117188\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-menu.jpg 1632w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-menu-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-menu-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-menu-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-menu-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-menu-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-menu-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-menu-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-menu-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-menu-520x390.jpg 520w\" sizes=\"(max-width: 1632px) 100vw, 1632px\">\u003cfigcaption class=\"wp-caption-text\">Kagawa-Ya’s menu. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You’ll order one of the udons from the menus on monitors at the far end of the counter and have to scream that order since it’s hard to communicate over the glass barrier with cooks. The soup bowls are put together right in front of you and take just a couple of seconds to prepare. Who knew that udon can be served faster than burritos?\u003c/p>\n\u003cfigure id=\"attachment_117192\" class=\"wp-caption aligncenter\" style=\"max-width: 1632px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/kagawa-tempura.jpg\" alt=\"Kagawa-Ya’s tempura.\" width=\"1632\" height=\"1224\" class=\"size-full wp-image-117192\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-tempura.jpg 1632w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-tempura-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-tempura-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-tempura-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-tempura-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-tempura-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-tempura-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-tempura-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-tempura-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-tempura-520x390.jpg 520w\" sizes=\"(max-width: 1632px) 100vw, 1632px\">\u003cfigcaption class=\"wp-caption-text\">Kagawa-Ya’s tempura. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After being handed your soup, next up is the very unappetizing appearance of various tempuras under a heat lamp as a la carte sides at $1.50 each. Whether you choose shrimp or a curry sweet potato croquette, it’s fine fried food but seems more like filler than actually rounding out a meal. On the positive side, they’re grease-less and the batter isn’t too heavy (you can actually taste shrimp in the shrimp one, for example).\u003c/p>\n\u003cfigure id=\"attachment_117189\" class=\"wp-caption aligncenter\" style=\"max-width: 1632px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/kagawa-juice.jpg\" alt=\"Hawaiian fruit juices and sodas available at Kagawa-Ya.\" width=\"1632\" height=\"1224\" class=\"size-full wp-image-117189\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-juice.jpg 1632w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-juice-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-juice-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-juice-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-juice-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-juice-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-juice-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-juice-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-juice-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-juice-520x390.jpg 520w\" sizes=\"(max-width: 1632px) 100vw, 1632px\">\u003cfigcaption class=\"wp-caption-text\">Hawaiian fruit juices and sodas available at Kagawa-Ya. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The one little quirk at Kagawa-Ya is the large roster of Hawaiian fruit juices and sodas available after the tempura. Who knew that udon and lilikoi juice were a match? They aren’t really (sugary juices don’t mesh with delicate noodles) but at least you can briefly think about that far-off Maui vacation during your lunch break.\u003c/p>\n\u003cp>Hopefully, Kagawa-Ya will punch up the flavor depth in the broths because the excellent noodles deserve them. Let’s root for a little bit more personality somewhere, maybe from a little more interior work or adjusting the ordering line so it doesn’t feel like you’re nudged up to the bathroom. \u003c/p>\n\u003cp>Prices are in line with what you’d expect (generally $11-13 a bowl). Then again, maybe that’s now a bargain per San Francisco standards. We’ll see how Kagawa-Ya develops. Despite opening hurdles, there is a lot of potential for the restaurant because udon really is poised to have its breakout at any moment and Kagawa-Ya seems determined to be the one responsible for a new noodle trend.\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://kagawayaudon.com/\" target=\"_blank\">\u003cstrong>Kagawa-Ya Udon Noodle Company\u003c/strong>\u003c/a>\u003cbr>\n1455 Market St.\u003cbr>\nSan Francisco, CA 94103 [\u003ca href=\"https://www.google.com/maps/place/Kagawa-Ya+Udon+Noodle+Company/@37.775882,-122.41797,16z/data=!4m5!3m4!1s0x0:0x53b3611f19bbc018!8m2!3d37.7758815!4d-122.4179697?hl=en-US\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: (415) 703-0995\u003cbr>\nHours: Mon-Fri, 11am-7pm, closed Saturday and Sunday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/kagawayaudonSF/\" target=\"_blank\">Kagawa-Ya Udon Noodle Company\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/kagawayaudon?lang=en\" target=\"_blank\">@KagawayaUdon\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/kagawaya.udon/?hl=en\" target=\"_blank\">kagawaya.udon\u003c/a>\u003cbr>\nPrice Range: $$ ($11-$15 per diner)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Glena’s Tacos & Margaritas Launches The Blended Margarita Just in Time for Cinco de Mayo Weekend",
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"content": "\u003cfigure id=\"attachment_117202\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/Lunch-service-at-Glenas1920.jpg\" alt=\"Lunch service at Glena's.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117202\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lunch-service-at-Glenas1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lunch-service-at-Glenas1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lunch-service-at-Glenas1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lunch-service-at-Glenas1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lunch-service-at-Glenas1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lunch-service-at-Glenas1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lunch-service-at-Glenas1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lunch-service-at-Glenas1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lunch-service-at-Glenas1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lunch-service-at-Glenas1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lunch service at Glena's. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You remember the sullen, watery blended margarita of yore, the one you always regretted drinking all the way to the bottom. It lost its verve after about five minutes of super-cold, tart-sweet sips. The blended margarita at Glena’s is a different animal, altogether. Barmeister Lachlan Bray has perfected the retro version to coincide with Cinco de Mayo weekend and, depending on the day, the sunshiney afternoons that sometimes come to burn off SF’s fog.\u003c/p>\n\u003cp>Glena’s, which opened in February of this year, is the brick-and-mortar space that evolved out of Michael and Stephanie Gaines’ Mexican pop-up at Provender Coffee Shop in Potrero Hill. The Gaineses, formerly of Kin Khao and Plow, respectively, do a lovely job with simple Mexican tacos and larger platos like ceviche, tortas and pozole. Bray, also a Kin Khao alum (as well as a former bartender at Tosca) now offers a blended format for the classic margarita on the cocktail list. It differs from the 1980s-style drink in several key ways.\u003c/p>\n\u003cfigure id=\"attachment_117201\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/IMG_blended-margarita1920.jpg\" alt=\"Bar manager Lachlan Bray’s new and improved blended margarita.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-117201\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/IMG_blended-margarita1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/IMG_blended-margarita1920-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/IMG_blended-margarita1920-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/IMG_blended-margarita1920-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/IMG_blended-margarita1920-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/IMG_blended-margarita1920-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/IMG_blended-margarita1920-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/IMG_blended-margarita1920-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/IMG_blended-margarita1920-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/IMG_blended-margarita1920-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bar manager Lachlan Bray’s new and improved blended margarita. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>First, says restaurant manager Emmanuel Galvan, he starts with crushed ice, so that the blending process results in frothiness rather than sharp ice shards, and it stays frozen for much longer than drinks that start with bigger cubes. There’s no Cointreau or other sweet orange-toned liqueur whatsoever, just Tapatio Blanco Tequila, fresh lime, a splash of agave syrup and salt. It’s crisp, sweetly tart, and deeply refreshing, not to mention a great accompaniment to the homemade tacos.\u003c/p>\n\u003cp>During a quick lunch, I ordered a carne asada taco on a La Palma flour tortilla (with white onion and cilantro) and a grilled fish (tilapia) taco on a homemade corn tortilla (with cabbage, radish, cilantro, chipotle crema and jalapeño), both of which were spot-on in terms of size (small) and ingredient combinations (balanced). On the table is homemade salsa, mild and smoky-sweet, made with puya and arbol chiles.\u003c/p>\n\u003cfigure id=\"attachment_117199\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/carne-asada-taco1920.jpg\" alt=\"Carne asada taco on a La Palma flour tortilla.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117199\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/carne-asada-taco1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/carne-asada-taco1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/carne-asada-taco1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/carne-asada-taco1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/carne-asada-taco1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/carne-asada-taco1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/carne-asada-taco1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/carne-asada-taco1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/carne-asada-taco1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/carne-asada-taco1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Carne asada taco on a La Palma flour tortilla. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_117200\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/fish-taco1920.jpg\" alt=\"Grilled tilapia taco on homemade corn tortilla.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/fish-taco1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/fish-taco1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/fish-taco1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/fish-taco1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/fish-taco1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/fish-taco1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/fish-taco1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/fish-taco1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/fish-taco1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/fish-taco1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grilled tilapia taco on homemade corn tortilla. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For dessert, I tried another classic cocktail, the Paloma, whose sweetness comes from pink grapefruit juice, made sparkling by seltzer, with tequila, lime, and the irresistible chili-salt rim, which unifies the whole.\u003c/p>\n\u003cfigure id=\"attachment_117203\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/Paloma-1-1920.jpg\" alt=\"Classic Paloma cocktail with pink grapefruit juice and tequila.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-117203\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/Paloma-1-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Paloma-1-1920-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Paloma-1-1920-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Paloma-1-1920-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Paloma-1-1920-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Paloma-1-1920-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Paloma-1-1920-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Paloma-1-1920-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Paloma-1-1920-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Paloma-1-1920-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Classic Paloma cocktail with pink grapefruit juice and tequila. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The space is small and casual, with a host at the front door who takes your order and gives you a number. Food and drinks come out fast, even when the restaurant is crowded, and staff are friendly, composed and knowledgeable about the menu. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The blended margarita will remain on the menu past the Cinco de Mayo celebrations, so if you can’t get there this weekend, no worries. Galvan says the retro classic is a permanent new feature on the cocktail list.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.glenassf.com/\" target=\"_blank\">\u003cstrong>Glena’s Tacos & Margaritas\u003c/strong>\u003c/a>\u003cbr>\n632 20th St.\u003cbr>\nSan Francisco, CA 94107 [\u003ca href=\"https://goo.gl/XCNA4G\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: (415) 915-TACO (8226)\u003cbr>\nHours: Sun-Thu, 11am-10pm; Sat, 11am-11pm\u003cbr>\nPrice Range: $-$$ ($5-$6, tacos; $12, cocktails; $12-$16, platos)\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/glenassf/\" target=\"_blank\">@glenassf\u003c/a> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_117202\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/Lunch-service-at-Glenas1920.jpg\" alt=\"Lunch service at Glena's.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117202\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lunch-service-at-Glenas1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lunch-service-at-Glenas1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lunch-service-at-Glenas1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lunch-service-at-Glenas1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lunch-service-at-Glenas1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lunch-service-at-Glenas1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lunch-service-at-Glenas1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lunch-service-at-Glenas1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lunch-service-at-Glenas1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lunch-service-at-Glenas1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lunch service at Glena's. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You remember the sullen, watery blended margarita of yore, the one you always regretted drinking all the way to the bottom. It lost its verve after about five minutes of super-cold, tart-sweet sips. The blended margarita at Glena’s is a different animal, altogether. Barmeister Lachlan Bray has perfected the retro version to coincide with Cinco de Mayo weekend and, depending on the day, the sunshiney afternoons that sometimes come to burn off SF’s fog.\u003c/p>\n\u003cp>Glena’s, which opened in February of this year, is the brick-and-mortar space that evolved out of Michael and Stephanie Gaines’ Mexican pop-up at Provender Coffee Shop in Potrero Hill. The Gaineses, formerly of Kin Khao and Plow, respectively, do a lovely job with simple Mexican tacos and larger platos like ceviche, tortas and pozole. Bray, also a Kin Khao alum (as well as a former bartender at Tosca) now offers a blended format for the classic margarita on the cocktail list. It differs from the 1980s-style drink in several key ways.\u003c/p>\n\u003cfigure id=\"attachment_117201\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/IMG_blended-margarita1920.jpg\" alt=\"Bar manager Lachlan Bray’s new and improved blended margarita.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-117201\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/IMG_blended-margarita1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/IMG_blended-margarita1920-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/IMG_blended-margarita1920-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/IMG_blended-margarita1920-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/IMG_blended-margarita1920-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/IMG_blended-margarita1920-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/IMG_blended-margarita1920-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/IMG_blended-margarita1920-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/IMG_blended-margarita1920-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/IMG_blended-margarita1920-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bar manager Lachlan Bray’s new and improved blended margarita. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>First, says restaurant manager Emmanuel Galvan, he starts with crushed ice, so that the blending process results in frothiness rather than sharp ice shards, and it stays frozen for much longer than drinks that start with bigger cubes. There’s no Cointreau or other sweet orange-toned liqueur whatsoever, just Tapatio Blanco Tequila, fresh lime, a splash of agave syrup and salt. It’s crisp, sweetly tart, and deeply refreshing, not to mention a great accompaniment to the homemade tacos.\u003c/p>\n\u003cp>During a quick lunch, I ordered a carne asada taco on a La Palma flour tortilla (with white onion and cilantro) and a grilled fish (tilapia) taco on a homemade corn tortilla (with cabbage, radish, cilantro, chipotle crema and jalapeño), both of which were spot-on in terms of size (small) and ingredient combinations (balanced). On the table is homemade salsa, mild and smoky-sweet, made with puya and arbol chiles.\u003c/p>\n\u003cfigure id=\"attachment_117199\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/carne-asada-taco1920.jpg\" alt=\"Carne asada taco on a La Palma flour tortilla.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117199\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/carne-asada-taco1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/carne-asada-taco1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/carne-asada-taco1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/carne-asada-taco1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/carne-asada-taco1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/carne-asada-taco1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/carne-asada-taco1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/carne-asada-taco1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/carne-asada-taco1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/carne-asada-taco1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Carne asada taco on a La Palma flour tortilla. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_117200\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/fish-taco1920.jpg\" alt=\"Grilled tilapia taco on homemade corn tortilla.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/fish-taco1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/fish-taco1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/fish-taco1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/fish-taco1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/fish-taco1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/fish-taco1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/fish-taco1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/fish-taco1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/fish-taco1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/fish-taco1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grilled tilapia taco on homemade corn tortilla. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For dessert, I tried another classic cocktail, the Paloma, whose sweetness comes from pink grapefruit juice, made sparkling by seltzer, with tequila, lime, and the irresistible chili-salt rim, which unifies the whole.\u003c/p>\n\u003cfigure id=\"attachment_117203\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/Paloma-1-1920.jpg\" alt=\"Classic Paloma cocktail with pink grapefruit juice and tequila.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-117203\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/Paloma-1-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Paloma-1-1920-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Paloma-1-1920-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Paloma-1-1920-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Paloma-1-1920-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Paloma-1-1920-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Paloma-1-1920-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Paloma-1-1920-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Paloma-1-1920-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Paloma-1-1920-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Classic Paloma cocktail with pink grapefruit juice and tequila. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The space is small and casual, with a host at the front door who takes your order and gives you a number. Food and drinks come out fast, even when the restaurant is crowded, and staff are friendly, composed and knowledgeable about the menu. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The blended margarita will remain on the menu past the Cinco de Mayo celebrations, so if you can’t get there this weekend, no worries. Galvan says the retro classic is a permanent new feature on the cocktail list.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.glenassf.com/\" target=\"_blank\">\u003cstrong>Glena’s Tacos & Margaritas\u003c/strong>\u003c/a>\u003cbr>\n632 20th St.\u003cbr>\nSan Francisco, CA 94107 [\u003ca href=\"https://goo.gl/XCNA4G\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: (415) 915-TACO (8226)\u003cbr>\nHours: Sun-Thu, 11am-10pm; Sat, 11am-11pm\u003cbr>\nPrice Range: $-$$ ($5-$6, tacos; $12, cocktails; $12-$16, platos)\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/glenassf/\" target=\"_blank\">@glenassf\u003c/a> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Hazel Southern Bar & Kitchen Looks to Serve Mid-Market with Casual Comfort Food",
"title": "Hazel Southern Bar & Kitchen Looks to Serve Mid-Market with Casual Comfort Food",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>You could almost walk right by Hazel Southern Bar & Kitchen on Market Street, near Van Ness. But behind the plain bright-colored door, and past the bouncer in front, inside is a surprising spot with 16 TVs, two pool tables, a retro vibe, and tasty enough food to bring in the neighborhood crowds. \u003c/p>\n\u003cfigure id=\"attachment_117038\" class=\"wp-caption aligncenter\" style=\"max-width: 4916px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/hazel.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/hazel.jpg\" alt=\"Over a dozen TVs line the walls\" width=\"4916\" height=\"2509\" class=\"size-full wp-image-117038\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel.jpg 4916w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel-160x82.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel-800x408.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel-768x392.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel-1020x521.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel-1180x602.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel-960x490.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel-240x122.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel-375x191.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel-520x265.jpg 520w\" sizes=\"(max-width: 4916px) 100vw, 4916px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Over a dozen TVs line the walls \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It's been hard for restaurants to survive in the mid-Market spot. Hazel is in the location of the former short-lived Cadence. In nearby spots, AQ, Bon Marche, and Oro have all had to shut their doors too.\u003c/p>\n\u003cp>What owner Jamie Boatner, previously the partial owner of Sutter Street's Sugar Cafe & Lounge, is betting is that a more casual, fun space can succeed where others have failed. Judging by the soft opening on Friday night, it's not a bad bet. The place was packed with groups snacking around the communal tables, playing pool, and enjoying the well-stocked bar. The three communal tables and booth draw the bulk of the large crowd, but there's also a bar in the back of the space, and a separate section with lounge-like chairs and small tables. In the far back, behind the co-ed bathroom, Hazel's supplies the food for the local jazz club, \u003ca href=\"https://mrtipplessf.com/\" target=\"_blank\">Mr. Tipple’s Recording Studio\u003c/a>.\u003c/p>\n\u003cp>There are still some service kinks to be worked out, as is to be expected somewhat for a soft opening. Most of the crowd, though, seemed not to be high-end food tourists come specifically for the opening, but rather locals who had wandered in looking for good food and a good time. If the service can deliver, the tasty Southern comfort plates will keep drawing them back.\u003c/p>\n\u003cfigure id=\"attachment_117039\" class=\"wp-caption aligncenter\" style=\"max-width: 5312px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/hazel2.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/hazel2.jpg\" alt=\"The inside of the southern restaurant is done in a retro-style.\" width=\"5312\" height=\"2988\" class=\"size-full wp-image-117039\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel2.jpg 5312w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel2-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel2-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel2-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel2-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel2-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel2-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel2-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel2-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel2-520x293.jpg 520w\" sizes=\"(max-width: 5312px) 100vw, 5312px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The inside of the southern restaurant is done in a retro-style. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The restaurant is named Hazel after Boatner's mother, who ran a bar in Cheyenne, Wyoming for most of his life. The recipes are nominally her's, but have been updated by executive chef Casey Hatwig (from the Lark Creek Restaurant Group and Taste on the Fly). These include things like fried chicken, tater tot nachoes, hush puppies, macaroni and cheese, and collard greens. The bar is also well-stocked, with over 100 whiskeys and a handful of specialty cocktails and punches, and it's open even after the kitchen closes a 1 a.m.\u003c/p>\n\u003cfigure id=\"attachment_117042\" class=\"wp-caption aligncenter\" style=\"max-width: 5312px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/hazel5.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/hazel5.jpg\" alt=\"Hazel's fried chicken\" width=\"5312\" height=\"2988\" class=\"size-full wp-image-117042\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel5.jpg 5312w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel5-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel5-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel5-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel5-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel5-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel5-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel5-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel5-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel5-520x293.jpg 520w\" sizes=\"(max-width: 5312px) 100vw, 5312px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Hazel's fried chicken \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Ordering a large entree plate came with two side, which added up to lots of plates spread across the table. We tried small orders of both the BBQ ribs ($17) and fried chicken ($15) -- both signature dishes of the restaurant and both with larger versions available. The ribs were slightly spicy sweet and tender on the bone. These are the kind of ribs you could go to town on, picking every bit of meat clean.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Of the two, though, I preferred the fried chicken. The batter was salty and perfectly fried. Yes, I used up a pile of napkins between the BBQ sauce and the fried chicken, but that's why you come here: for tasty and comforting food. Though there were bits of gristle as I got down to the ends, the chicken itself was juicy and not to be missed.\u003c/p>\n\u003cfigure id=\"attachment_117044\" class=\"wp-caption aligncenter\" style=\"max-width: 5312px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/hazel7.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/hazel7.jpg\" alt=\"BBQ ribs at Hazel\" width=\"5312\" height=\"2988\" class=\"size-full wp-image-117044\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel7.jpg 5312w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel7-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel7-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel7-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel7-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel7-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel7-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel7-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel7-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel7-520x293.jpg 520w\" sizes=\"(max-width: 5312px) 100vw, 5312px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">BBQ ribs at Hazel \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Part of Hazel's appeal is definitely the Southern sides and appetizers, everything from gator bites to biscuits.\u003c/p>\n\u003cp>Actually, you really want to try the gator bites ($16). The deep-fried alligator and okra, with a tangy marinara sauce, made the perfect appetizer.\u003c/p>\n\u003cfigure id=\"attachment_117043\" class=\"wp-caption aligncenter\" style=\"max-width: 4082px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/hazel6.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/hazel6.jpg\" alt=\"Gator bites and okra\" width=\"4082\" height=\"2381\" class=\"size-full wp-image-117043\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel6.jpg 4082w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel6-160x93.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel6-800x467.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel6-768x448.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel6-1020x595.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel6-1180x688.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel6-960x560.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel6-240x140.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel6-375x219.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel6-520x303.jpg 520w\" sizes=\"(max-width: 4082px) 100vw, 4082px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gator bites and okra \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For sides we went with classics: collard greens, mac n' cheese, the cheddar & poblano biscuits, and the green beans with caramelized onions.\u003c/p>\n\u003cp>The green beans were crisp and maybe the healthiest tasting thing on our table, while the collard greens were spicy with a bite. And the mac n' cheese comes in a small bowl with baked cheese on top -- creamy once you let it cool down. While there was nothing exceptionally unique about the cheddar & poblano biscuit, the dense slightly sweet biscuit was exactly the kind of southern nibble I was looking for to offset everything else on the table. All sides are $6 if you order them on their own.\u003c/p>\n\u003cfigure id=\"attachment_117041\" class=\"wp-caption aligncenter\" style=\"max-width: 5312px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/hazel4.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/hazel4.jpg\" alt=\"Green beans, chicken, gator bites, and biscuit plates\" width=\"5312\" height=\"2988\" class=\"size-full wp-image-117041\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel4.jpg 5312w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel4-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel4-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel4-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel4-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel4-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel4-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel4-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel4-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel4-520x293.jpg 520w\" sizes=\"(max-width: 5312px) 100vw, 5312px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Green beans, chicken, gator bites, and biscuit plates \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The cherry on top of all the food is the reasonably priced drinks ($6-15). Along with over 100 whiskeys, there are a dozen beers on tap, a handful of wines, and specialty cocktails and punches, like the apple crisp moonshine ($9) -- which tasted like a very well-done sweet apple cider.\u003c/p>\n\u003cp>However, as has been noted by a number of visitors during the soft opening, there were some definite service kinks to be worked out. Management had a mix-up with tickets not printing in the kitchen early in the evening, which meant that servers and food tickets were going unassigned and unfilled. It caused a back-up and quite a wait between sitting down and ordering. Ultimately, though, after we were accidentally over-charged for the sides, a large discount was thrown on top of our bill for the trouble.\u003c/p>\n\u003cp>It was fun. It wasn't too expensive. And it was delicious comfort. It could work in a spot where others have failed.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.hazelsf.com/\" target=\"_blank\">Hazel Southern Bar & Kitchen\u003c/a>\u003c/strong>\u003cbr>\n1446 Market St., San Francisco [\u003ca href=\"https://goo.gl/UnYVuW\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (415) 851-8562\u003cbr>\nHours: Kitchen: daily, 5pm-1am; Bar: daily, 5pm-2am\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/hazelbarsf\" target=\"_blank\">Hazel Southern Bar & Kitchen\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/hazelbarsf\" target=\"_blank\">@hazelbarsf\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/hazelbarsf/\" target=\"_blank\">HazelBarSF\u003c/a>\u003cbr>\nPrice range: $$ (entrees $15-26)\u003c/p>\n\n",
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"headline": "Hazel Southern Bar & Kitchen Looks to Serve Mid-Market with Casual Comfort Food",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>You could almost walk right by Hazel Southern Bar & Kitchen on Market Street, near Van Ness. But behind the plain bright-colored door, and past the bouncer in front, inside is a surprising spot with 16 TVs, two pool tables, a retro vibe, and tasty enough food to bring in the neighborhood crowds. \u003c/p>\n\u003cfigure id=\"attachment_117038\" class=\"wp-caption aligncenter\" style=\"max-width: 4916px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/hazel.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/hazel.jpg\" alt=\"Over a dozen TVs line the walls\" width=\"4916\" height=\"2509\" class=\"size-full wp-image-117038\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel.jpg 4916w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel-160x82.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel-800x408.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel-768x392.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel-1020x521.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel-1180x602.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel-960x490.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel-240x122.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel-375x191.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel-520x265.jpg 520w\" sizes=\"(max-width: 4916px) 100vw, 4916px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Over a dozen TVs line the walls \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It's been hard for restaurants to survive in the mid-Market spot. Hazel is in the location of the former short-lived Cadence. In nearby spots, AQ, Bon Marche, and Oro have all had to shut their doors too.\u003c/p>\n\u003cp>What owner Jamie Boatner, previously the partial owner of Sutter Street's Sugar Cafe & Lounge, is betting is that a more casual, fun space can succeed where others have failed. Judging by the soft opening on Friday night, it's not a bad bet. The place was packed with groups snacking around the communal tables, playing pool, and enjoying the well-stocked bar. The three communal tables and booth draw the bulk of the large crowd, but there's also a bar in the back of the space, and a separate section with lounge-like chairs and small tables. In the far back, behind the co-ed bathroom, Hazel's supplies the food for the local jazz club, \u003ca href=\"https://mrtipplessf.com/\" target=\"_blank\">Mr. Tipple’s Recording Studio\u003c/a>.\u003c/p>\n\u003cp>There are still some service kinks to be worked out, as is to be expected somewhat for a soft opening. Most of the crowd, though, seemed not to be high-end food tourists come specifically for the opening, but rather locals who had wandered in looking for good food and a good time. If the service can deliver, the tasty Southern comfort plates will keep drawing them back.\u003c/p>\n\u003cfigure id=\"attachment_117039\" class=\"wp-caption aligncenter\" style=\"max-width: 5312px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/hazel2.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/hazel2.jpg\" alt=\"The inside of the southern restaurant is done in a retro-style.\" width=\"5312\" height=\"2988\" class=\"size-full wp-image-117039\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel2.jpg 5312w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel2-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel2-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel2-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel2-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel2-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel2-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel2-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel2-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel2-520x293.jpg 520w\" sizes=\"(max-width: 5312px) 100vw, 5312px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The inside of the southern restaurant is done in a retro-style. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The restaurant is named Hazel after Boatner's mother, who ran a bar in Cheyenne, Wyoming for most of his life. The recipes are nominally her's, but have been updated by executive chef Casey Hatwig (from the Lark Creek Restaurant Group and Taste on the Fly). These include things like fried chicken, tater tot nachoes, hush puppies, macaroni and cheese, and collard greens. The bar is also well-stocked, with over 100 whiskeys and a handful of specialty cocktails and punches, and it's open even after the kitchen closes a 1 a.m.\u003c/p>\n\u003cfigure id=\"attachment_117042\" class=\"wp-caption aligncenter\" style=\"max-width: 5312px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/hazel5.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/hazel5.jpg\" alt=\"Hazel's fried chicken\" width=\"5312\" height=\"2988\" class=\"size-full wp-image-117042\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel5.jpg 5312w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel5-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel5-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel5-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel5-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel5-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel5-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel5-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel5-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel5-520x293.jpg 520w\" sizes=\"(max-width: 5312px) 100vw, 5312px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Hazel's fried chicken \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Ordering a large entree plate came with two side, which added up to lots of plates spread across the table. We tried small orders of both the BBQ ribs ($17) and fried chicken ($15) -- both signature dishes of the restaurant and both with larger versions available. The ribs were slightly spicy sweet and tender on the bone. These are the kind of ribs you could go to town on, picking every bit of meat clean.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Of the two, though, I preferred the fried chicken. The batter was salty and perfectly fried. Yes, I used up a pile of napkins between the BBQ sauce and the fried chicken, but that's why you come here: for tasty and comforting food. Though there were bits of gristle as I got down to the ends, the chicken itself was juicy and not to be missed.\u003c/p>\n\u003cfigure id=\"attachment_117044\" class=\"wp-caption aligncenter\" style=\"max-width: 5312px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/hazel7.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/hazel7.jpg\" alt=\"BBQ ribs at Hazel\" width=\"5312\" height=\"2988\" class=\"size-full wp-image-117044\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel7.jpg 5312w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel7-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel7-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel7-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel7-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel7-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel7-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel7-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel7-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel7-520x293.jpg 520w\" sizes=\"(max-width: 5312px) 100vw, 5312px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">BBQ ribs at Hazel \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Part of Hazel's appeal is definitely the Southern sides and appetizers, everything from gator bites to biscuits.\u003c/p>\n\u003cp>Actually, you really want to try the gator bites ($16). The deep-fried alligator and okra, with a tangy marinara sauce, made the perfect appetizer.\u003c/p>\n\u003cfigure id=\"attachment_117043\" class=\"wp-caption aligncenter\" style=\"max-width: 4082px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/hazel6.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/hazel6.jpg\" alt=\"Gator bites and okra\" width=\"4082\" height=\"2381\" class=\"size-full wp-image-117043\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel6.jpg 4082w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel6-160x93.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel6-800x467.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel6-768x448.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel6-1020x595.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel6-1180x688.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel6-960x560.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel6-240x140.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel6-375x219.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel6-520x303.jpg 520w\" sizes=\"(max-width: 4082px) 100vw, 4082px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gator bites and okra \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For sides we went with classics: collard greens, mac n' cheese, the cheddar & poblano biscuits, and the green beans with caramelized onions.\u003c/p>\n\u003cp>The green beans were crisp and maybe the healthiest tasting thing on our table, while the collard greens were spicy with a bite. And the mac n' cheese comes in a small bowl with baked cheese on top -- creamy once you let it cool down. While there was nothing exceptionally unique about the cheddar & poblano biscuit, the dense slightly sweet biscuit was exactly the kind of southern nibble I was looking for to offset everything else on the table. All sides are $6 if you order them on their own.\u003c/p>\n\u003cfigure id=\"attachment_117041\" class=\"wp-caption aligncenter\" style=\"max-width: 5312px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/hazel4.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/hazel4.jpg\" alt=\"Green beans, chicken, gator bites, and biscuit plates\" width=\"5312\" height=\"2988\" class=\"size-full wp-image-117041\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel4.jpg 5312w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel4-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel4-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel4-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel4-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel4-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel4-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel4-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel4-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel4-520x293.jpg 520w\" sizes=\"(max-width: 5312px) 100vw, 5312px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Green beans, chicken, gator bites, and biscuit plates \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The cherry on top of all the food is the reasonably priced drinks ($6-15). Along with over 100 whiskeys, there are a dozen beers on tap, a handful of wines, and specialty cocktails and punches, like the apple crisp moonshine ($9) -- which tasted like a very well-done sweet apple cider.\u003c/p>\n\u003cp>However, as has been noted by a number of visitors during the soft opening, there were some definite service kinks to be worked out. Management had a mix-up with tickets not printing in the kitchen early in the evening, which meant that servers and food tickets were going unassigned and unfilled. It caused a back-up and quite a wait between sitting down and ordering. Ultimately, though, after we were accidentally over-charged for the sides, a large discount was thrown on top of our bill for the trouble.\u003c/p>\n\u003cp>It was fun. It wasn't too expensive. And it was delicious comfort. It could work in a spot where others have failed.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.hazelsf.com/\" target=\"_blank\">Hazel Southern Bar & Kitchen\u003c/a>\u003c/strong>\u003cbr>\n1446 Market St., San Francisco [\u003ca href=\"https://goo.gl/UnYVuW\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (415) 851-8562\u003cbr>\nHours: Kitchen: daily, 5pm-1am; Bar: daily, 5pm-2am\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/hazelbarsf\" target=\"_blank\">Hazel Southern Bar & Kitchen\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/hazelbarsf\" target=\"_blank\">@hazelbarsf\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/hazelbarsf/\" target=\"_blank\">HazelBarSF\u003c/a>\u003cbr>\nPrice range: $$ (entrees $15-26)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Stand in Line for Some Sweet Cold Treats at the New Salt & Straw",
"title": "Stand in Line for Some Sweet Cold Treats at the New Salt & Straw",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Generally speaking, I'm not a big fan of high-end ice cream. Dessert is often best without too many bells and whistles, and I've found myself repeatedly underwhelmed by the many highly touted ice cream spots.\u003c/p>\n\u003cp>The new Salt & Straw, however, did not disappoint.\u003c/p>\n\u003cp>Yes, even at 9 p.m. on a Monday, there was a line. And yes, two single scoops (one cone, one cup) and a small brownie sundae cost $24 total after tip. But if you can afford the time and the money, it's worth it.\u003c/p>\n\u003cfigure id=\"attachment_116992\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/St-Benoit-1.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/St-Benoit-1.jpg\" alt=\"The line at Salt & Straw's new Fillmore location.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-116992\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/St-Benoit-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/St-Benoit-1-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/St-Benoit-1-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/St-Benoit-1-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/St-Benoit-1-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/St-Benoit-1-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/St-Benoit-1-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/St-Benoit-1-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/St-Benoit-1-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/St-Benoit-1-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The line at Salt & Straw's new Fillmore location. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116989\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/ice-cream-1.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/ice-cream-1.jpg\" alt=\"The serving bar and flavors.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-116989\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/ice-cream-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/ice-cream-1-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/ice-cream-1-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/ice-cream-1-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/ice-cream-1-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/ice-cream-1-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/ice-cream-1-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/ice-cream-1-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/ice-cream-1-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/ice-cream-1-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The serving bar and flavors. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Started in Portland in 2011 by Kim and Tyler Malek, Salt & Straw has four locations there, five in Los Angeles, and now one (soon, two) in San Francisco. The first Bay Area spot opened on Fillmore Street two weeks ago, with a second location expected later this year in Hayes Valley. The appeal for that long line out the door is in the high-quality ingredients, typically sourced from local purveyors like Sightglass Coffee and Dandelion Chocolate here, and the handmade one-of-a-kind flavor combinations. Most famously that's included things like pear and blue cheese, or Oregon ham soft serve -- neither of which are available in San Francisco yet. The duo has also partnered with breweries and even school kids to create new flavors.\u003c/p>\n\u003cp>Most notably, they've created locally-inspired limited time flavors that change monthly. For San Francisco in April that includes: cinnamon ancho and cajeta, with goat cheese from Tomales Farmstead Creamery; green apple mayo sherbet, made with apple juice from the Sierra Nevada foothills, apple cider vinegar from Sonoma, and Berkeley olive oil; cascara shrub with candied hibiscus, from coffee bean and apple cider vinegar shrub from Berkeley; strawberry coriander leaf sorbet, with a coriander leaf essence from Mandy Aftel of Aftelier Perfumes; and caramelized almond s'mores, made with Annie's graham crackers and Feve Artisan Chocolatier almonds.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The store, itself, also has local touches, with designs from local artists and a shelf of treats or odds and ends you can buy.\u003c/p>\n\u003cfigure id=\"attachment_116994\" class=\"wp-caption aligncenter\" style=\"max-width: 2048px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/18077365_1303435339710746_1839909151321124394_o.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/18077365_1303435339710746_1839909151321124394_o.jpg\" alt=\"Carmalized almond s'mores\" width=\"2048\" height=\"2045\" class=\"size-full wp-image-116994\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/18077365_1303435339710746_1839909151321124394_o.jpg 2048w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/18077365_1303435339710746_1839909151321124394_o-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/18077365_1303435339710746_1839909151321124394_o-800x799.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/18077365_1303435339710746_1839909151321124394_o-768x767.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/18077365_1303435339710746_1839909151321124394_o-1020x1019.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/18077365_1303435339710746_1839909151321124394_o-1180x1178.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/18077365_1303435339710746_1839909151321124394_o-960x959.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/18077365_1303435339710746_1839909151321124394_o-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/18077365_1303435339710746_1839909151321124394_o-375x374.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/18077365_1303435339710746_1839909151321124394_o-520x519.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/18077365_1303435339710746_1839909151321124394_o-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/18077365_1303435339710746_1839909151321124394_o-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/18077365_1303435339710746_1839909151321124394_o-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/18077365_1303435339710746_1839909151321124394_o-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/18077365_1303435339710746_1839909151321124394_o-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/18077365_1303435339710746_1839909151321124394_o-150x150.jpg 150w\" sizes=\"(max-width: 2048px) 100vw, 2048px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Carmalized almond s'mores \u003ccite>(Courtesy of Salt & Straw)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We tried the carmalized almond s'mores. The bite from the caramel and the salt of the almond mixed perfectly with the chocolate and graham crackers. More than many s'mores flavors at other ice cream shops, you could really taste the graham crackers, which added a nice after-taste.\u003c/p>\n\u003cfigure id=\"attachment_116990\" class=\"wp-caption alignright\" style=\"max-width: 640px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/ice-cream-2.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/ice-cream-2-1020x1360.jpg\" alt=\"Salted honey marshmallow and walnuts in a fresh cone.\" width=\"640\" height=\"853\" class=\"size-large wp-image-116990\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/ice-cream-2-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/ice-cream-2-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/ice-cream-2-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/ice-cream-2-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/ice-cream-2-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/ice-cream-2-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/ice-cream-2-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/ice-cream-2-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/ice-cream-2-520x693.jpg 520w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Salted honey marshmallow and walnuts in a fresh cone. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While the speciality flavors attract all the attention, don't ignore the classics, which take up the other half of the chalkboard menu. These include things like salted ganache, and sea salt with caramel ribbons. My favorite flavor was the classic salted honey marshmallow and walnuts. It was a perfect blend of salty and sweet.\u003c/p>\n\u003cp>Plus, waffle cones are made fresh behind the counter -- and smell as delicious as they taste. You can order a single ($5) or double scoop ($7), split your scoops among different flavors, and add extras like sprinkles, salt, or a fresh waffle cone. If you really can't decide, tasting flights of four flavors for $11 might be the way to go. They come in four small glass bowls on a board, much like a beer tasting flight.\u003c/p>\n\u003cp>Or, simply order a pint out of the freezer and skip the line. You can also join \u003ca href=\"http://saltandstraw.com/seasonal-pints-club/\" target=\"_blank\">the Pints Club\u003c/a> to have five pints of the seasonal flavors delivered straight to your door.\u003c/p>\n\u003cfigure id=\"attachment_116996\" class=\"wp-caption aligncenter\" style=\"max-width: 1480px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/15129608_1145506872170261_3463471780641975536_o.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/15129608_1145506872170261_3463471780641975536_o.jpg\" alt=\"Pints are available\" width=\"1480\" height=\"2048\" class=\"size-full wp-image-116996\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/15129608_1145506872170261_3463471780641975536_o.jpg 1480w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/15129608_1145506872170261_3463471780641975536_o-160x221.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/15129608_1145506872170261_3463471780641975536_o-800x1107.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/15129608_1145506872170261_3463471780641975536_o-768x1063.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/15129608_1145506872170261_3463471780641975536_o-1020x1411.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/15129608_1145506872170261_3463471780641975536_o-1180x1633.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/15129608_1145506872170261_3463471780641975536_o-960x1328.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/15129608_1145506872170261_3463471780641975536_o-240x332.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/15129608_1145506872170261_3463471780641975536_o-375x519.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/15129608_1145506872170261_3463471780641975536_o-520x720.jpg 520w\" sizes=\"(max-width: 1480px) 100vw, 1480px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pints are available \u003ccite>(Courtesy of Salt & Straw)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The last thing on the menu are the special sundaes and shakes. The brownie sundae seemed like a good test of an ice cream shop standard. We tried it with their doublefold vanilla, handmade brownies, hot fudge, and hazelnuts. That sounds like a huge dish, but it wasn't. It came in the regular-sized small cup, with the brownie packed at the bottom. While it was rich and filling, it was probably my least favorite of the things we tried -- just because the bar for unique flavor combinations was so high.\u003c/p>\n\u003cp>I had been prepared to be underwhelmed, but instead was impressed by the fresh and creative ice cream. Get yourself in line. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://saltandstraw.com/\" target=\"_blank\">Salt & Straw\u003c/a>\u003c/strong>\u003cbr>\n2201 Fillmore St., San Francisco [\u003ca href=\"https://goo.gl/Lo87aq\" target=\"_blank\">map\u003c/a>]\u003cbr>\n(415) 829-2803\u003cbr>\nHours: daily, 11 am. to 11 p.m.\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/SaltandStraw/\" target=\"_blank\">Salt & Straw Ice Cream\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/saltandstraw\" target=\"_blank\">@saltandstraw\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/saltandstraw/?hl=en\" target=\"_blank\">SaltandStraw\u003c/a>\u003cbr>\nPrice range: $$ ($5/scoop)\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Generally speaking, I'm not a big fan of high-end ice cream. Dessert is often best without too many bells and whistles, and I've found myself repeatedly underwhelmed by the many highly touted ice cream spots.\u003c/p>\n\u003cp>The new Salt & Straw, however, did not disappoint.\u003c/p>\n\u003cp>Yes, even at 9 p.m. on a Monday, there was a line. And yes, two single scoops (one cone, one cup) and a small brownie sundae cost $24 total after tip. But if you can afford the time and the money, it's worth it.\u003c/p>\n\u003cfigure id=\"attachment_116992\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/St-Benoit-1.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/St-Benoit-1.jpg\" alt=\"The line at Salt & Straw's new Fillmore location.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-116992\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/St-Benoit-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/St-Benoit-1-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/St-Benoit-1-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/St-Benoit-1-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/St-Benoit-1-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/St-Benoit-1-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/St-Benoit-1-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/St-Benoit-1-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/St-Benoit-1-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/St-Benoit-1-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The line at Salt & Straw's new Fillmore location. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116989\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/ice-cream-1.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/ice-cream-1.jpg\" alt=\"The serving bar and flavors.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-116989\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/ice-cream-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/ice-cream-1-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/ice-cream-1-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/ice-cream-1-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/ice-cream-1-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/ice-cream-1-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/ice-cream-1-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/ice-cream-1-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/ice-cream-1-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/ice-cream-1-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The serving bar and flavors. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Started in Portland in 2011 by Kim and Tyler Malek, Salt & Straw has four locations there, five in Los Angeles, and now one (soon, two) in San Francisco. The first Bay Area spot opened on Fillmore Street two weeks ago, with a second location expected later this year in Hayes Valley. The appeal for that long line out the door is in the high-quality ingredients, typically sourced from local purveyors like Sightglass Coffee and Dandelion Chocolate here, and the handmade one-of-a-kind flavor combinations. Most famously that's included things like pear and blue cheese, or Oregon ham soft serve -- neither of which are available in San Francisco yet. The duo has also partnered with breweries and even school kids to create new flavors.\u003c/p>\n\u003cp>Most notably, they've created locally-inspired limited time flavors that change monthly. For San Francisco in April that includes: cinnamon ancho and cajeta, with goat cheese from Tomales Farmstead Creamery; green apple mayo sherbet, made with apple juice from the Sierra Nevada foothills, apple cider vinegar from Sonoma, and Berkeley olive oil; cascara shrub with candied hibiscus, from coffee bean and apple cider vinegar shrub from Berkeley; strawberry coriander leaf sorbet, with a coriander leaf essence from Mandy Aftel of Aftelier Perfumes; and caramelized almond s'mores, made with Annie's graham crackers and Feve Artisan Chocolatier almonds.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The store, itself, also has local touches, with designs from local artists and a shelf of treats or odds and ends you can buy.\u003c/p>\n\u003cfigure id=\"attachment_116994\" class=\"wp-caption aligncenter\" style=\"max-width: 2048px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/18077365_1303435339710746_1839909151321124394_o.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/18077365_1303435339710746_1839909151321124394_o.jpg\" alt=\"Carmalized almond s'mores\" width=\"2048\" height=\"2045\" class=\"size-full wp-image-116994\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/18077365_1303435339710746_1839909151321124394_o.jpg 2048w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/18077365_1303435339710746_1839909151321124394_o-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/18077365_1303435339710746_1839909151321124394_o-800x799.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/18077365_1303435339710746_1839909151321124394_o-768x767.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/18077365_1303435339710746_1839909151321124394_o-1020x1019.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/18077365_1303435339710746_1839909151321124394_o-1180x1178.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/18077365_1303435339710746_1839909151321124394_o-960x959.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/18077365_1303435339710746_1839909151321124394_o-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/18077365_1303435339710746_1839909151321124394_o-375x374.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/18077365_1303435339710746_1839909151321124394_o-520x519.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/18077365_1303435339710746_1839909151321124394_o-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/18077365_1303435339710746_1839909151321124394_o-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/18077365_1303435339710746_1839909151321124394_o-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/18077365_1303435339710746_1839909151321124394_o-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/18077365_1303435339710746_1839909151321124394_o-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/18077365_1303435339710746_1839909151321124394_o-150x150.jpg 150w\" sizes=\"(max-width: 2048px) 100vw, 2048px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Carmalized almond s'mores \u003ccite>(Courtesy of Salt & Straw)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We tried the carmalized almond s'mores. The bite from the caramel and the salt of the almond mixed perfectly with the chocolate and graham crackers. More than many s'mores flavors at other ice cream shops, you could really taste the graham crackers, which added a nice after-taste.\u003c/p>\n\u003cfigure id=\"attachment_116990\" class=\"wp-caption alignright\" style=\"max-width: 640px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/ice-cream-2.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/ice-cream-2-1020x1360.jpg\" alt=\"Salted honey marshmallow and walnuts in a fresh cone.\" width=\"640\" height=\"853\" class=\"size-large wp-image-116990\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/ice-cream-2-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/ice-cream-2-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/ice-cream-2-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/ice-cream-2-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/ice-cream-2-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/ice-cream-2-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/ice-cream-2-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/ice-cream-2-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/ice-cream-2-520x693.jpg 520w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Salted honey marshmallow and walnuts in a fresh cone. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While the speciality flavors attract all the attention, don't ignore the classics, which take up the other half of the chalkboard menu. These include things like salted ganache, and sea salt with caramel ribbons. My favorite flavor was the classic salted honey marshmallow and walnuts. It was a perfect blend of salty and sweet.\u003c/p>\n\u003cp>Plus, waffle cones are made fresh behind the counter -- and smell as delicious as they taste. You can order a single ($5) or double scoop ($7), split your scoops among different flavors, and add extras like sprinkles, salt, or a fresh waffle cone. If you really can't decide, tasting flights of four flavors for $11 might be the way to go. They come in four small glass bowls on a board, much like a beer tasting flight.\u003c/p>\n\u003cp>Or, simply order a pint out of the freezer and skip the line. You can also join \u003ca href=\"http://saltandstraw.com/seasonal-pints-club/\" target=\"_blank\">the Pints Club\u003c/a> to have five pints of the seasonal flavors delivered straight to your door.\u003c/p>\n\u003cfigure id=\"attachment_116996\" class=\"wp-caption aligncenter\" style=\"max-width: 1480px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/15129608_1145506872170261_3463471780641975536_o.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/15129608_1145506872170261_3463471780641975536_o.jpg\" alt=\"Pints are available\" width=\"1480\" height=\"2048\" class=\"size-full wp-image-116996\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/15129608_1145506872170261_3463471780641975536_o.jpg 1480w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/15129608_1145506872170261_3463471780641975536_o-160x221.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/15129608_1145506872170261_3463471780641975536_o-800x1107.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/15129608_1145506872170261_3463471780641975536_o-768x1063.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/15129608_1145506872170261_3463471780641975536_o-1020x1411.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/15129608_1145506872170261_3463471780641975536_o-1180x1633.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/15129608_1145506872170261_3463471780641975536_o-960x1328.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/15129608_1145506872170261_3463471780641975536_o-240x332.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/15129608_1145506872170261_3463471780641975536_o-375x519.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/15129608_1145506872170261_3463471780641975536_o-520x720.jpg 520w\" sizes=\"(max-width: 1480px) 100vw, 1480px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pints are available \u003ccite>(Courtesy of Salt & Straw)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The last thing on the menu are the special sundaes and shakes. The brownie sundae seemed like a good test of an ice cream shop standard. We tried it with their doublefold vanilla, handmade brownies, hot fudge, and hazelnuts. That sounds like a huge dish, but it wasn't. It came in the regular-sized small cup, with the brownie packed at the bottom. While it was rich and filling, it was probably my least favorite of the things we tried -- just because the bar for unique flavor combinations was so high.\u003c/p>\n\u003cp>I had been prepared to be underwhelmed, but instead was impressed by the fresh and creative ice cream. Get yourself in line. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://saltandstraw.com/\" target=\"_blank\">Salt & Straw\u003c/a>\u003c/strong>\u003cbr>\n2201 Fillmore St., San Francisco [\u003ca href=\"https://goo.gl/Lo87aq\" target=\"_blank\">map\u003c/a>]\u003cbr>\n(415) 829-2803\u003cbr>\nHours: daily, 11 am. to 11 p.m.\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/SaltandStraw/\" target=\"_blank\">Salt & Straw Ice Cream\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/saltandstraw\" target=\"_blank\">@saltandstraw\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/saltandstraw/?hl=en\" target=\"_blank\">SaltandStraw\u003c/a>\u003cbr>\nPrice range: $$ ($5/scoop)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Mestiza Brings Colorful Tacos and a Patio Oasis to SoMa",
"title": "Mestiza Brings Colorful Tacos and a Patio Oasis to SoMa",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>There is a new entry for two of San Francisco’s most competitive dining categories: outdoor patios and tacos. You’ll find it in SoMa at the corner of 4th and Bryant in the former Chavo’s — if you can dodge the backhoes and digging of the never-ending subway tunnel project. \u003c/p>\n\u003cp>Mestiza is still in its soft opening phase until April 11th. Yet, judging by the lunch rush surge of area start-up workers escaping the office, Mestiza is already hosting a regular audience of hungry, discerning diners. So much for practice time. \u003c/p>\n\u003cfigure id=\"attachment_116590\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/mestiza-interior-people.jpg\" alt=\"Lunch rush at Mestiza\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116590\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-interior-people.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-interior-people-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-interior-people-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-interior-people-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-interior-people-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-interior-people-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-interior-people-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-interior-people-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-interior-people-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-interior-people-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Lunch rush at Mestiza \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Dress rehearsal or not, the tacos are clearly already noteworthy at this early stage as the fast casual restaurant has hit the ground running with gusto.\u003c/p>\n\u003cp>Take the Filipino pork adobo as a perfect example of taking a beloved taco filling staple (carnitas), opening it to an abnormal group of partners (ginger salsa cruda and green papaya) and…watch out. The fork tender meat bursts with moisture, escaping from the tortilla shelter, dripping down your arm after one bite as if someone pushed a “go” button. It’s an electric taco moment. And, it wouldn’t be crazy for Mestiza to serve the pork adobo taco with a bib à la New England lobster feast. \u003c/p>\n\u003cfigure id=\"attachment_116599\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/mestiza-pork-chix-tacos.jpg\" alt=\"Filipino Pork Adobo (L) and Khmer Lemongrass Chicken tacos.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116599\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-pork-chix-tacos.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-pork-chix-tacos-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-pork-chix-tacos-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-pork-chix-tacos-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-pork-chix-tacos-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-pork-chix-tacos-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-pork-chix-tacos-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-pork-chix-tacos-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-pork-chix-tacos-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-pork-chix-tacos-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Filipino Pork Adobo (L) and Khmer Lemongrass Chicken tacos. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The same can be said for a riveting Thai red curry beef filling brightened by a pineapple arbol chile salsa and coconut flakes. Upon impact, boom, it’s a deliriously messy beef and curry-drenched delight that somehow manages to channel the most robust Thai beef curry into a compact taco package. At the end of the day, this is the next level of tacos well beyond the basic carne asada, carnitas, al pastor trio. We’re game to hop on this taco train that is indeed a little more expensive than most versions but exponentially more elaborate.\u003c/p>\n\u003cfigure id=\"attachment_116580\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/mestiza-beef-taco.jpg\" alt=\"Thai Red Curry Beef taco\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116580\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-beef-taco.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-beef-taco-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-beef-taco-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-beef-taco-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-beef-taco-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-beef-taco-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-beef-taco-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-beef-taco-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-beef-taco-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-beef-taco-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Thai Red Curry Beef taco \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Speaking of al pastor, possibly the most impressive taco filling is cumin and guajillo dusted rock cod that has nothing to do with al pastor flavor-wise other than the pineapple salsa, but, alas, what’s in a name? It’s the rare moist, flaky fish taco that isn’t fried nor slathered in crema. For $1 extra, it’s a very wise investment.\u003c/p>\n\u003cfigure id=\"attachment_116587\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/mestiza-fish-chix-tacos.jpg\" alt=\"Pescado Al Pastor (R) and Khmer Lemongrass Chicken tacos.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116587\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-fish-chix-tacos.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-fish-chix-tacos-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-fish-chix-tacos-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-fish-chix-tacos-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-fish-chix-tacos-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-fish-chix-tacos-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-fish-chix-tacos-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-fish-chix-tacos-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-fish-chix-tacos-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-fish-chix-tacos-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Pescado Al Pastor (R) and Khmer Lemongrass Chicken tacos. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Khmer lemongrass chicken bathed in fish sauce sounds like an automatic winner, yet proves to be the one full-on miss. The diced poultry is tough and bland. This is chicken that reminds diners of chicken and why boneless, skinless chicken breast elicits so many eye rolls compared to carnitas or beef. It’s boring. The lemongrass doesn’t come through. That being said, the preparation is saved in taco form because of the abundant red chiles and peanuts garnish that cover up the chicken. Note to chefs: nuts and tacos are a strong tandem.\u003c/p>\n\u003cfigure id=\"attachment_116583\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/mestiza-bowl-chix.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/mestiza-bowl-chix.jpg\" alt=\"Mestiza Bowl with Khmer Lemongrass Chicken.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116583\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-bowl-chix.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-bowl-chix-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-bowl-chix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-bowl-chix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-bowl-chix-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-bowl-chix-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-bowl-chix-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-bowl-chix-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-bowl-chix-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-bowl-chix-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mestiza Bowl with Khmer Lemongrass Chicken. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp> \u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/menu.jpg\" target=\"_blank\">The menu is customizable\u003c/a> like is so fashionable these days. Diners opt between six proteins (mushrooms and eggplants for the vegetarians) in four forms (taco, burrito, taco shell salad and rice and beans bowl. A pair of salads and a pair of raw seafood cocktails make up cold plate starters, while small plates include pork skewers, soy-saturated Filipino pork belly and sweet plantains. The small plates are called “Palutan,” Filipino for drinking food. Right now alcohol isn’t a main player but hopefully margaritas are in the future cards because the venue screams happy hour loudly. A few beers and wines are offered, along with a hibiscus agua fresca and a mandarin orange agua fresca. Both succeeded in being tart and balanced; not cloyingly sugary. Should you need sugar, dessert awaits with ice cream sandwiches with Mitchell’s Ice Cream or homemade horchata cookies.\u003c/p>\n\u003cfigure id=\"attachment_116607\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/hibiscus-agua-fresca.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/hibiscus-agua-fresca.jpg\" alt=\"Hibiscus Agua Fresca.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116607\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/hibiscus-agua-fresca.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hibiscus-agua-fresca-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hibiscus-agua-fresca-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hibiscus-agua-fresca-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hibiscus-agua-fresca-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hibiscus-agua-fresca-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hibiscus-agua-fresca-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hibiscus-agua-fresca-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hibiscus-agua-fresca-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hibiscus-agua-fresca-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Hibiscus Agua Fresca. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>What stands out so early in the game for Mestiza are the details on the plate, like a beautifully spice-nuanced julienned vegetable escabeche with the must-order empanadas with more of that pork adobo in a slick masa wrap that’s like a hybrid tamale-croissant dough. Or, evident in the full-throttle bursts of mint and cilantro that accompany a tangy lime and fish sauce vinaigrette for an under-the-radar shrimp and crispy noodle salad arriving the size of a small car tire. Maybe the greatest details are how the corn tortillas are freshly pressed and made with masa from Oakland’s renowned La Finca Tortilleria (if you’re curious about perfect dense and slightly griddled tortillas with real corn flavor, look no further). \u003c/p>\n\u003cfigure id=\"attachment_116603\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/mestiza-tortilla-making.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/mestiza-tortilla-making.jpg\" alt=\"Making fresh tortillas in the open kitchen at Mestiza\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116603\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-tortilla-making.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-tortilla-making-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-tortilla-making-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-tortilla-making-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-tortilla-making-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-tortilla-making-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-tortilla-making-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-tortilla-making-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-tortilla-making-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-tortilla-making-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Making fresh tortillas in the open kitchen at Mestiza \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116585\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/mestiza-empanadas.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/mestiza-empanadas.jpg\" alt=\"Adobo Empanadas julienned vegetable escabeche.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116585\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-empanadas.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-empanadas-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-empanadas-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-empanadas-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-empanadas-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-empanadas-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-empanadas-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-empanadas-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-empanadas-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-empanadas-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Adobo Empanadas with julienned vegetable escabeche. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116600\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/mestiza-pork-empanada.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/mestiza-pork-empanada.jpg\" alt=\"The crispy Filipino pork inside the Adobo Empanadas.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-pork-empanada.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-pork-empanada-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-pork-empanada-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-pork-empanada-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-pork-empanada-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-pork-empanada-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-pork-empanada-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-pork-empanada-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-pork-empanada-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-pork-empanada-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The crispy Filipino pork inside the Adobo Empanadas. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116601\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/mestiza-shrimp-salad.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/mestiza-shrimp-salad.jpg\" alt=\"Crispy Noodle Shrimp Salad.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116601\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-shrimp-salad.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-shrimp-salad-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-shrimp-salad-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-shrimp-salad-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-shrimp-salad-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-shrimp-salad-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-shrimp-salad-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-shrimp-salad-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-shrimp-salad-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-shrimp-salad-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Crispy Noodle Shrimp Salad. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The fresh tortilla chips arriving as you sit with your order number boast just the right crispiness and aren’t distractingly greasy or salty. The partnering tomatillo-based salsa verde and robust guajillo salsa have that right kick and depth they can be universally enjoyed by spice-seekers and the heat-averse. There is clearly a talented chef leading the kitchen. Details aren’t skipped even when the line is ten-deep.\u003c/p>\n\u003cfigure id=\"attachment_116606\" class=\"wp-caption aligncenter\" style=\"max-width: 5184px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/chips-salsa.jpg\" alt=\"Fresh tortilla chips with tomatillo-based salsa verde and robust guajillo salsa.\" width=\"5184\" height=\"3456\" class=\"size-full wp-image-116606\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/chips-salsa.jpg 5184w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/chips-salsa-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/chips-salsa-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/chips-salsa-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/chips-salsa-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/chips-salsa-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/chips-salsa-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/chips-salsa-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/chips-salsa-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/chips-salsa-520x347.jpg 520w\" sizes=\"(max-width: 5184px) 100vw, 5184px\">\u003cfigcaption class=\"wp-caption-text\">Fresh tortilla chips with tomatillo-based salsa verde and robust guajillo salsa. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Indeed, there is a mighty team running Mestiza. Deanna Sison Foster (Little Skillet, Farmerbrown) is the owner. The Cambodian-born former Chopped Grill Masters winner from TV and chef at Oakland’s Calavera, Sophina Uong, is the chef. Clearly, she’s a talent in real kitchens and reality TV kitchens.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>So, we mentioned the tacos. Now to that patio.\u003c/p>\n\u003cfigure id=\"attachment_116595\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/mestiza-patio-people.jpg\" alt=\"Outdoor patio at Mestiza during lunchtime.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116595\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-patio-people.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-patio-people-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-patio-people-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-patio-people-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-patio-people-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-patio-people-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-patio-people-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-patio-people-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-patio-people-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-patio-people-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Outdoor patio at Mestiza during lunchtime. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The overall atmosphere evokes the Palm Springs-Austin, Texas desert garden vibe with a slight tropical edge that has become so hip, partly from the recent drought and partly because we all need a Caribbean vacation. Plants dangle from above contrasting with the exposed concrete ceiling, Mission-style arched walls separate the bar and kitchen from the dining area. Seating ranges from beer garden style benches to a pillow-decked banquette with oversize leaves as the design motif. Outside is a striking new floral mural by the artist Jet Martinez, a soon-to-be Instagram magnet. It’s the background for SF’s new go-to patio, complete with a cactus and reclaimed wood tables (speaking of obligatory trends). Inside or outside, everything is breezy and casual, not unlike how all the nearby SoMa start-ups like to operate their offices. The party is rounded out by a soundtrack ranging from blaring Iggy Azalea and CeeLo Green to the deafening jackhammers of the intersection’s construction. Mestiza will no doubt give LA’s perennially hip Salazar a run for its money in this desert good life design genre.\u003c/p>\n\u003cfigure id=\"attachment_116589\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/mestiza-interior-bar.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/mestiza-interior-bar.jpg\" alt=\"Mestiza interior with bar area.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116589\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-interior-bar.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-interior-bar-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-interior-bar-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-interior-bar-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-interior-bar-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-interior-bar-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-interior-bar-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-interior-bar-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-interior-bar-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-interior-bar-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mestiza interior with bar area. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s all surreal. And fun. Some diners are buried in their phones but most are festive and the servers equally upbeat, yet efficient. They’re quick to notice your table is low on salsa or napkins (a piece of advice: use larger napkins because the small-sized ones mean the table gets littered with them after each bite of taco). \u003c/p>\n\u003cp>One of the social media hashtags for the restaurant, #eatwithoutborders, along with the name’s meaning (mixed cultures or heritage) represent the time and place for Mestiza perfectly. There are obvious political meanings, too, but it really stands for the cuisine of this diverse restaurant, Mexico meets Southeast Asian street food with a little European and South American tossed around, completed within a California context. In brief: world-minded great food.\u003c/p>\n\u003cp>Tacos are clearly on the rise in SF thanks to creative newcomers like Glena’s and Tacorea. Now top-tier globe-spanning tacos have an ideal SoMa desert hideaway patio to be enjoyed in, a world away from the surrounding Bay Bridge traffic and industrial warehouses. \u003c/p>\n\u003cfigure id=\"attachment_116592\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/mestiza-kitche-prep.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/mestiza-kitche-prep.jpg\" alt=\"Mestiza open kitchen.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116592\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-kitche-prep.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-kitche-prep-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-kitche-prep-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-kitche-prep-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-kitche-prep-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-kitche-prep-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-kitche-prep-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-kitche-prep-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-kitche-prep-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-kitche-prep-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mestiza open kitchen. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"https://www.mestizasf.com/\" target=\"_blank\">\u003cstrong>Mestiza Taqueria\u003c/strong>\u003c/a>\u003cbr>\n595 Bryant St.\u003cbr>\nSan Francisco, CA 94107 [\u003ca href=\"https://www.google.com/maps/place/Mestiza+Taqueria/@37.7796243,-122.3977086,15z/data=!4m5!3m4!1s0x0:0xf0e0dc831a8d9722!8m2!3d37.7796243!4d-122.3977086\" target=\"_blank\">\u003cstrong>MAP\u003c/strong>\u003c/a>]\u003cbr>\nPh: (415) 655-9187\u003cbr>\nHours: Currently 11am-2pm but starting April 11, 11am-10pm Mon-Fri. Brunch Sat-Sun 10am-4pm.\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/mestizasf/\" target=\"_blank\">Mestiza Taqueria\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/mestizasf\" target=\"_blank\">@mestizasf\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/mestizasf/\" target=\"_blank\">mestizasf\u003c/a>\u003cbr>\nPrice Range: $$ (Starters begin at $6 and single tacos are $4. Most dishes between $10-$13)\u003c/p>\n\n",
"disqusIdentifier": "116571 https://ww2.kqed.org/bayareabites/?p=116571",
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"excerpt": "Southeast Asian street food tacos meets plant-filled desert vibe on a construction-filled corner. The result is fascinating and delicious.\r\n\r\n",
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"description": "Southeast Asian street food tacos meets plant-filled desert vibe on a construction-filled corner. The result is fascinating and delicious.\r\n\r\n",
"title": "Mestiza Brings Colorful Tacos and a Patio Oasis to SoMa | KQED",
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"headline": "Mestiza Brings Colorful Tacos and a Patio Oasis to SoMa",
"datePublished": "2017-04-05T12:11:14-07:00",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>There is a new entry for two of San Francisco’s most competitive dining categories: outdoor patios and tacos. You’ll find it in SoMa at the corner of 4th and Bryant in the former Chavo’s — if you can dodge the backhoes and digging of the never-ending subway tunnel project. \u003c/p>\n\u003cp>Mestiza is still in its soft opening phase until April 11th. Yet, judging by the lunch rush surge of area start-up workers escaping the office, Mestiza is already hosting a regular audience of hungry, discerning diners. So much for practice time. \u003c/p>\n\u003cfigure id=\"attachment_116590\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/mestiza-interior-people.jpg\" alt=\"Lunch rush at Mestiza\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116590\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-interior-people.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-interior-people-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-interior-people-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-interior-people-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-interior-people-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-interior-people-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-interior-people-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-interior-people-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-interior-people-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-interior-people-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Lunch rush at Mestiza \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Dress rehearsal or not, the tacos are clearly already noteworthy at this early stage as the fast casual restaurant has hit the ground running with gusto.\u003c/p>\n\u003cp>Take the Filipino pork adobo as a perfect example of taking a beloved taco filling staple (carnitas), opening it to an abnormal group of partners (ginger salsa cruda and green papaya) and…watch out. The fork tender meat bursts with moisture, escaping from the tortilla shelter, dripping down your arm after one bite as if someone pushed a “go” button. It’s an electric taco moment. And, it wouldn’t be crazy for Mestiza to serve the pork adobo taco with a bib à la New England lobster feast. \u003c/p>\n\u003cfigure id=\"attachment_116599\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/mestiza-pork-chix-tacos.jpg\" alt=\"Filipino Pork Adobo (L) and Khmer Lemongrass Chicken tacos.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116599\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-pork-chix-tacos.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-pork-chix-tacos-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-pork-chix-tacos-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-pork-chix-tacos-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-pork-chix-tacos-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-pork-chix-tacos-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-pork-chix-tacos-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-pork-chix-tacos-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-pork-chix-tacos-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-pork-chix-tacos-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Filipino Pork Adobo (L) and Khmer Lemongrass Chicken tacos. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The same can be said for a riveting Thai red curry beef filling brightened by a pineapple arbol chile salsa and coconut flakes. Upon impact, boom, it’s a deliriously messy beef and curry-drenched delight that somehow manages to channel the most robust Thai beef curry into a compact taco package. At the end of the day, this is the next level of tacos well beyond the basic carne asada, carnitas, al pastor trio. We’re game to hop on this taco train that is indeed a little more expensive than most versions but exponentially more elaborate.\u003c/p>\n\u003cfigure id=\"attachment_116580\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/mestiza-beef-taco.jpg\" alt=\"Thai Red Curry Beef taco\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116580\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-beef-taco.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-beef-taco-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-beef-taco-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-beef-taco-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-beef-taco-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-beef-taco-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-beef-taco-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-beef-taco-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-beef-taco-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-beef-taco-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Thai Red Curry Beef taco \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Speaking of al pastor, possibly the most impressive taco filling is cumin and guajillo dusted rock cod that has nothing to do with al pastor flavor-wise other than the pineapple salsa, but, alas, what’s in a name? It’s the rare moist, flaky fish taco that isn’t fried nor slathered in crema. For $1 extra, it’s a very wise investment.\u003c/p>\n\u003cfigure id=\"attachment_116587\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/mestiza-fish-chix-tacos.jpg\" alt=\"Pescado Al Pastor (R) and Khmer Lemongrass Chicken tacos.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116587\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-fish-chix-tacos.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-fish-chix-tacos-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-fish-chix-tacos-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-fish-chix-tacos-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-fish-chix-tacos-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-fish-chix-tacos-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-fish-chix-tacos-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-fish-chix-tacos-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-fish-chix-tacos-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-fish-chix-tacos-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Pescado Al Pastor (R) and Khmer Lemongrass Chicken tacos. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Khmer lemongrass chicken bathed in fish sauce sounds like an automatic winner, yet proves to be the one full-on miss. The diced poultry is tough and bland. This is chicken that reminds diners of chicken and why boneless, skinless chicken breast elicits so many eye rolls compared to carnitas or beef. It’s boring. The lemongrass doesn’t come through. That being said, the preparation is saved in taco form because of the abundant red chiles and peanuts garnish that cover up the chicken. Note to chefs: nuts and tacos are a strong tandem.\u003c/p>\n\u003cfigure id=\"attachment_116583\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/mestiza-bowl-chix.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/mestiza-bowl-chix.jpg\" alt=\"Mestiza Bowl with Khmer Lemongrass Chicken.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116583\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-bowl-chix.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-bowl-chix-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-bowl-chix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-bowl-chix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-bowl-chix-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-bowl-chix-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-bowl-chix-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-bowl-chix-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-bowl-chix-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-bowl-chix-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mestiza Bowl with Khmer Lemongrass Chicken. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp> \u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/menu.jpg\" target=\"_blank\">The menu is customizable\u003c/a> like is so fashionable these days. Diners opt between six proteins (mushrooms and eggplants for the vegetarians) in four forms (taco, burrito, taco shell salad and rice and beans bowl. A pair of salads and a pair of raw seafood cocktails make up cold plate starters, while small plates include pork skewers, soy-saturated Filipino pork belly and sweet plantains. The small plates are called “Palutan,” Filipino for drinking food. Right now alcohol isn’t a main player but hopefully margaritas are in the future cards because the venue screams happy hour loudly. A few beers and wines are offered, along with a hibiscus agua fresca and a mandarin orange agua fresca. Both succeeded in being tart and balanced; not cloyingly sugary. Should you need sugar, dessert awaits with ice cream sandwiches with Mitchell’s Ice Cream or homemade horchata cookies.\u003c/p>\n\u003cfigure id=\"attachment_116607\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/hibiscus-agua-fresca.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/hibiscus-agua-fresca.jpg\" alt=\"Hibiscus Agua Fresca.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116607\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/hibiscus-agua-fresca.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hibiscus-agua-fresca-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hibiscus-agua-fresca-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hibiscus-agua-fresca-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hibiscus-agua-fresca-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hibiscus-agua-fresca-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hibiscus-agua-fresca-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hibiscus-agua-fresca-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hibiscus-agua-fresca-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hibiscus-agua-fresca-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Hibiscus Agua Fresca. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>What stands out so early in the game for Mestiza are the details on the plate, like a beautifully spice-nuanced julienned vegetable escabeche with the must-order empanadas with more of that pork adobo in a slick masa wrap that’s like a hybrid tamale-croissant dough. Or, evident in the full-throttle bursts of mint and cilantro that accompany a tangy lime and fish sauce vinaigrette for an under-the-radar shrimp and crispy noodle salad arriving the size of a small car tire. Maybe the greatest details are how the corn tortillas are freshly pressed and made with masa from Oakland’s renowned La Finca Tortilleria (if you’re curious about perfect dense and slightly griddled tortillas with real corn flavor, look no further). \u003c/p>\n\u003cfigure id=\"attachment_116603\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/mestiza-tortilla-making.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/mestiza-tortilla-making.jpg\" alt=\"Making fresh tortillas in the open kitchen at Mestiza\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116603\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-tortilla-making.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-tortilla-making-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-tortilla-making-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-tortilla-making-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-tortilla-making-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-tortilla-making-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-tortilla-making-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-tortilla-making-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-tortilla-making-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-tortilla-making-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Making fresh tortillas in the open kitchen at Mestiza \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116585\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/mestiza-empanadas.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/mestiza-empanadas.jpg\" alt=\"Adobo Empanadas julienned vegetable escabeche.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116585\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-empanadas.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-empanadas-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-empanadas-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-empanadas-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-empanadas-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-empanadas-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-empanadas-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-empanadas-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-empanadas-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-empanadas-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Adobo Empanadas with julienned vegetable escabeche. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116600\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/mestiza-pork-empanada.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/mestiza-pork-empanada.jpg\" alt=\"The crispy Filipino pork inside the Adobo Empanadas.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-pork-empanada.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-pork-empanada-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-pork-empanada-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-pork-empanada-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-pork-empanada-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-pork-empanada-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-pork-empanada-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-pork-empanada-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-pork-empanada-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-pork-empanada-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The crispy Filipino pork inside the Adobo Empanadas. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116601\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/mestiza-shrimp-salad.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/mestiza-shrimp-salad.jpg\" alt=\"Crispy Noodle Shrimp Salad.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116601\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-shrimp-salad.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-shrimp-salad-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-shrimp-salad-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-shrimp-salad-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-shrimp-salad-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-shrimp-salad-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-shrimp-salad-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-shrimp-salad-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-shrimp-salad-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-shrimp-salad-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Crispy Noodle Shrimp Salad. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The fresh tortilla chips arriving as you sit with your order number boast just the right crispiness and aren’t distractingly greasy or salty. The partnering tomatillo-based salsa verde and robust guajillo salsa have that right kick and depth they can be universally enjoyed by spice-seekers and the heat-averse. There is clearly a talented chef leading the kitchen. Details aren’t skipped even when the line is ten-deep.\u003c/p>\n\u003cfigure id=\"attachment_116606\" class=\"wp-caption aligncenter\" style=\"max-width: 5184px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/chips-salsa.jpg\" alt=\"Fresh tortilla chips with tomatillo-based salsa verde and robust guajillo salsa.\" width=\"5184\" height=\"3456\" class=\"size-full wp-image-116606\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/chips-salsa.jpg 5184w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/chips-salsa-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/chips-salsa-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/chips-salsa-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/chips-salsa-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/chips-salsa-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/chips-salsa-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/chips-salsa-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/chips-salsa-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/chips-salsa-520x347.jpg 520w\" sizes=\"(max-width: 5184px) 100vw, 5184px\">\u003cfigcaption class=\"wp-caption-text\">Fresh tortilla chips with tomatillo-based salsa verde and robust guajillo salsa. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Indeed, there is a mighty team running Mestiza. Deanna Sison Foster (Little Skillet, Farmerbrown) is the owner. The Cambodian-born former Chopped Grill Masters winner from TV and chef at Oakland’s Calavera, Sophina Uong, is the chef. Clearly, she’s a talent in real kitchens and reality TV kitchens.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>So, we mentioned the tacos. Now to that patio.\u003c/p>\n\u003cfigure id=\"attachment_116595\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/mestiza-patio-people.jpg\" alt=\"Outdoor patio at Mestiza during lunchtime.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116595\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-patio-people.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-patio-people-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-patio-people-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-patio-people-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-patio-people-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-patio-people-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-patio-people-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-patio-people-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-patio-people-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-patio-people-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Outdoor patio at Mestiza during lunchtime. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The overall atmosphere evokes the Palm Springs-Austin, Texas desert garden vibe with a slight tropical edge that has become so hip, partly from the recent drought and partly because we all need a Caribbean vacation. Plants dangle from above contrasting with the exposed concrete ceiling, Mission-style arched walls separate the bar and kitchen from the dining area. Seating ranges from beer garden style benches to a pillow-decked banquette with oversize leaves as the design motif. Outside is a striking new floral mural by the artist Jet Martinez, a soon-to-be Instagram magnet. It’s the background for SF’s new go-to patio, complete with a cactus and reclaimed wood tables (speaking of obligatory trends). Inside or outside, everything is breezy and casual, not unlike how all the nearby SoMa start-ups like to operate their offices. The party is rounded out by a soundtrack ranging from blaring Iggy Azalea and CeeLo Green to the deafening jackhammers of the intersection’s construction. Mestiza will no doubt give LA’s perennially hip Salazar a run for its money in this desert good life design genre.\u003c/p>\n\u003cfigure id=\"attachment_116589\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/mestiza-interior-bar.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/mestiza-interior-bar.jpg\" alt=\"Mestiza interior with bar area.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116589\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-interior-bar.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-interior-bar-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-interior-bar-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-interior-bar-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-interior-bar-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-interior-bar-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-interior-bar-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-interior-bar-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-interior-bar-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-interior-bar-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mestiza interior with bar area. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s all surreal. And fun. Some diners are buried in their phones but most are festive and the servers equally upbeat, yet efficient. They’re quick to notice your table is low on salsa or napkins (a piece of advice: use larger napkins because the small-sized ones mean the table gets littered with them after each bite of taco). \u003c/p>\n\u003cp>One of the social media hashtags for the restaurant, #eatwithoutborders, along with the name’s meaning (mixed cultures or heritage) represent the time and place for Mestiza perfectly. There are obvious political meanings, too, but it really stands for the cuisine of this diverse restaurant, Mexico meets Southeast Asian street food with a little European and South American tossed around, completed within a California context. In brief: world-minded great food.\u003c/p>\n\u003cp>Tacos are clearly on the rise in SF thanks to creative newcomers like Glena’s and Tacorea. Now top-tier globe-spanning tacos have an ideal SoMa desert hideaway patio to be enjoyed in, a world away from the surrounding Bay Bridge traffic and industrial warehouses. \u003c/p>\n\u003cfigure id=\"attachment_116592\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/mestiza-kitche-prep.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/mestiza-kitche-prep.jpg\" alt=\"Mestiza open kitchen.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116592\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-kitche-prep.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-kitche-prep-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-kitche-prep-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-kitche-prep-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-kitche-prep-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-kitche-prep-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-kitche-prep-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-kitche-prep-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-kitche-prep-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-kitche-prep-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mestiza open kitchen. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.mestizasf.com/\" target=\"_blank\">\u003cstrong>Mestiza Taqueria\u003c/strong>\u003c/a>\u003cbr>\n595 Bryant St.\u003cbr>\nSan Francisco, CA 94107 [\u003ca href=\"https://www.google.com/maps/place/Mestiza+Taqueria/@37.7796243,-122.3977086,15z/data=!4m5!3m4!1s0x0:0xf0e0dc831a8d9722!8m2!3d37.7796243!4d-122.3977086\" target=\"_blank\">\u003cstrong>MAP\u003c/strong>\u003c/a>]\u003cbr>\nPh: (415) 655-9187\u003cbr>\nHours: Currently 11am-2pm but starting April 11, 11am-10pm Mon-Fri. Brunch Sat-Sun 10am-4pm.\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/mestizasf/\" target=\"_blank\">Mestiza Taqueria\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/mestizasf\" target=\"_blank\">@mestizasf\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/mestizasf/\" target=\"_blank\">mestizasf\u003c/a>\u003cbr>\nPrice Range: $$ (Starters begin at $6 and single tacos are $4. Most dishes between $10-$13)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Ding Japanese Cuisine Opens in Rockridge for Lunch and Dinner",
"title": "Ding Japanese Cuisine Opens in Rockridge for Lunch and Dinner",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>For many years, the Claremont Diner, just over the Berkeley border into Oakland at the intersection of Claremont and College Avenues, was a friendly bastion of BLTs on white bread, iceberg-lettuce salads and massive breakfast omelets. The owners of \u003ca href=\"https://www.yelp.com/biz/ding-japanese-restaurant-oakland\" target=\"_blank\">Ding Japanese Restaurant\u003c/a>, which opened without fanfare in the space last week after a big remodeling job, have transformed the dining room from white-walled brightness to sleek-wood coolness, earth-toned warmth, and all-around welcoming appeal.\u003c/p>\n\u003cfigure id=\"attachment_116367\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116367\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/ding-interior2.jpg\" alt=\"Ding Japanese Restaurant interior.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-interior2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-interior2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-interior2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-interior2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-interior2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-interior2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-interior2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-interior2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-interior2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-interior2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ding Japanese Restaurant interior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are a couple of other Japanese restaurants within walking distance, but they don’t have the energy of this place, right out of the gate. We went for lunch and whittled down the menu choices to just a few: a daily special appetizer, two combination lunches and a bowl of ramen.\u003c/p>\n\u003cfigure id=\"attachment_116373\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116373\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/ding-sushi-counter.jpg\" alt=\"The sushi bar at Ding.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-counter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-counter-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-counter-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-counter-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-counter-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-counter-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-counter-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-counter-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-counter-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-counter-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The sushi bar at Ding. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are a few important details that make this place stand out from the pack of Easy Bay Japanese spots, the first of which is the shiro on each table. Shiro is a soy sauce brewed with more wheat than soybeans, sweeter and more delicate than soy-centric sauces, usually reserved for sashimi. Here, it’s a harbinger of the kitchen’s predilection toward subtlety, in general.\u003c/p>\n\u003cp>This subtle approach to cooking is exemplified by the ramen, toothsome noodles in a miso-pork broth, seasoned simply with pepper, deeply sweet, and laden with grilled chicken, mushrooms, hardboiled egg, corn, cilantro and a surprising note of chopped cashews, which further deepens the sweetness of the whole. Our server brought togarishi, a spice mix with a hint of chili pepper, on the side.\u003c/p>\n\u003cfigure id=\"attachment_116370\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116370\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/ding-ramen1.jpg\" alt=\"Yokor haima ramen with grilled chicken and vegetables.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-ramen1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-ramen1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-ramen1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-ramen1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-ramen1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-ramen1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-ramen1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-ramen1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-ramen1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-ramen1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Yokor haima ramen with grilled chicken and vegetables. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We couldn’t resist one daily appetizer special of amaebi, raw shrimp served with the fried heads on the side. At Ding, this classic dish is slowly and carefully prepared, the raw flesh cool and crisp and the heads lightly fried and tender.\u003c/p>\n\u003cfigure id=\"attachment_116360\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116360\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/ding-amaebi.jpg\" alt=\"Amaebi, raw shrimp sushi.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-amaebi.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-amaebi-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-amaebi-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-amaebi-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-amaebi-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-amaebi-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-amaebi-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-amaebi-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-amaebi-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-amaebi-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Amaebi, raw shrimp sushi. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The raw fish dishes, in all their glory, were the highlight of the meal. We tried two lunch specials, both excellent values in a neighborhood where a noodle lunch will set you back $15, on average. The sushi/sashimi combo at $12.50 is a bargain anywhere in the Bay Area, and the quality of this fish selection is much higher than average in these parts, where quality can be variable and inconsistent. It came with four pieces of nigiri (the menu said five, but who’s counting?), large, but gracefully cut: tuna, shrimp, waru (Hawaiian whitefish) with tobiko, and salmon. Two big slices each of tuna and salmon sashimi were perched at the end of the long, narrow serving plate.\u003c/p>\n\u003cfigure id=\"attachment_116374\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116374\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/ding-sushi.jpg\" alt=\"Sushi from the Sushi Sashimi Combination lunch.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sushi from the sushi-sashimi combination lunch. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116371\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116371\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/ding-sashimi.jpg\" alt=\"Sashimi from the Sushi Sashimi Combination lunch.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sashimi.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sashimi-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sashimi-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sashimi-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sashimi-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sashimi-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sashimi-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sashimi-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sashimi-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sashimi-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sashimi from the Sushi-sashimi combination lunch. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The combination lunch special comes with your choice of two dishes: one cooked entrée and one sushi roll or cooked appetizer. For $4, we added four slices of hamachi (yellowtail), so, for a grand total of $14.50, we got an ample serving of chicken teriyaki, a spicy tuna roll, and some of the most buttery hamachi around. The teriyaki, like the ramen, was subtly complex, with juicy-tender meat and a not-too-sweet sauce. The spicy tuna roll was of the minced variety, with mild heat. And there was a nice side salad with spicy miso dressing.\u003c/p>\n\u003cfigure id=\"attachment_116386\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116386\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/ding-chix-teriyaki1.jpg\" alt=\" Chicken teriyaki lunch special.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-chix-teriyaki1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-chix-teriyaki1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-chix-teriyaki1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-chix-teriyaki1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-chix-teriyaki1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-chix-teriyaki1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-chix-teriyaki1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-chix-teriyaki1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-chix-teriyaki1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-chix-teriyaki1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chicken teriyaki lunch special. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116364\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116364\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/ding-hamachi1.jpg\" alt=\"Hamachi (Yellowtail) sashimi. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-hamachi1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-hamachi1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-hamachi1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-hamachi1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-hamachi1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-hamachi1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-hamachi1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-hamachi1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-hamachi1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-hamachi1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Hamachi (yellowtail) sashimi. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For a menu that has all the predictable dishes you’d expect to find in a neighborhood Japanese restaurant, Ding offers some artful complexity and sophistication to sauces and stocks—and, most importantly, beautifully sourced and prepared raw fish.\u003c/p>\n\u003cfigure id=\"attachment_116362\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116362\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/ding-exterior.jpg\" alt=\"Ding Japanese Restaurant in Oakland's Rockridge \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-exterior.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-exterior-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-exterior-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-exterior-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-exterior-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-exterior-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-exterior-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-exterior-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-exterior-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-exterior-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ding Japanese Restaurant in Oakland's Rockridge neighborhood. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/ding-japanese-restaurant-oakland\" target=\"_blank\">\u003cstrong>Ding Japanese Cuisine\u003c/strong>\u003c/a>\u003cbr>\n6200 Claremont Ave.\u003cbr>\nOakland, CA 94618 [\u003ca href=\"https://goo.gl/nXhQ47\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: (510) 879-7725\u003cbr>\nHours: Tue-Thu 11:30am-2:30pm, 5pm-9pm; Fri-Sat 11:30am-2:30pm, 5pm-10pm; Sunday 5pm-9pm; Closed Monday\u003cbr>\nPrice Range: $-$$$ ($10-$15, lunch specials; $16-$20, dinner entrées)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Just opened in the former Claremont Diner space, Ding takes sushi and sashimi up a notch in Rockridge.",
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"description": "Just opened in the former Claremont Diner space, Ding takes sushi and sashimi up a notch in Rockridge.",
"title": "Ding Japanese Cuisine Opens in Rockridge for Lunch and Dinner | KQED",
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"headline": "Ding Japanese Cuisine Opens in Rockridge for Lunch and Dinner",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>For many years, the Claremont Diner, just over the Berkeley border into Oakland at the intersection of Claremont and College Avenues, was a friendly bastion of BLTs on white bread, iceberg-lettuce salads and massive breakfast omelets. The owners of \u003ca href=\"https://www.yelp.com/biz/ding-japanese-restaurant-oakland\" target=\"_blank\">Ding Japanese Restaurant\u003c/a>, which opened without fanfare in the space last week after a big remodeling job, have transformed the dining room from white-walled brightness to sleek-wood coolness, earth-toned warmth, and all-around welcoming appeal.\u003c/p>\n\u003cfigure id=\"attachment_116367\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116367\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/ding-interior2.jpg\" alt=\"Ding Japanese Restaurant interior.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-interior2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-interior2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-interior2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-interior2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-interior2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-interior2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-interior2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-interior2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-interior2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-interior2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ding Japanese Restaurant interior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are a couple of other Japanese restaurants within walking distance, but they don’t have the energy of this place, right out of the gate. We went for lunch and whittled down the menu choices to just a few: a daily special appetizer, two combination lunches and a bowl of ramen.\u003c/p>\n\u003cfigure id=\"attachment_116373\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116373\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/ding-sushi-counter.jpg\" alt=\"The sushi bar at Ding.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-counter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-counter-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-counter-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-counter-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-counter-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-counter-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-counter-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-counter-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-counter-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-counter-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The sushi bar at Ding. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are a few important details that make this place stand out from the pack of Easy Bay Japanese spots, the first of which is the shiro on each table. Shiro is a soy sauce brewed with more wheat than soybeans, sweeter and more delicate than soy-centric sauces, usually reserved for sashimi. Here, it’s a harbinger of the kitchen’s predilection toward subtlety, in general.\u003c/p>\n\u003cp>This subtle approach to cooking is exemplified by the ramen, toothsome noodles in a miso-pork broth, seasoned simply with pepper, deeply sweet, and laden with grilled chicken, mushrooms, hardboiled egg, corn, cilantro and a surprising note of chopped cashews, which further deepens the sweetness of the whole. Our server brought togarishi, a spice mix with a hint of chili pepper, on the side.\u003c/p>\n\u003cfigure id=\"attachment_116370\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116370\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/ding-ramen1.jpg\" alt=\"Yokor haima ramen with grilled chicken and vegetables.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-ramen1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-ramen1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-ramen1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-ramen1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-ramen1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-ramen1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-ramen1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-ramen1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-ramen1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-ramen1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Yokor haima ramen with grilled chicken and vegetables. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We couldn’t resist one daily appetizer special of amaebi, raw shrimp served with the fried heads on the side. At Ding, this classic dish is slowly and carefully prepared, the raw flesh cool and crisp and the heads lightly fried and tender.\u003c/p>\n\u003cfigure id=\"attachment_116360\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116360\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/ding-amaebi.jpg\" alt=\"Amaebi, raw shrimp sushi.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-amaebi.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-amaebi-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-amaebi-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-amaebi-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-amaebi-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-amaebi-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-amaebi-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-amaebi-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-amaebi-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-amaebi-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Amaebi, raw shrimp sushi. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The raw fish dishes, in all their glory, were the highlight of the meal. We tried two lunch specials, both excellent values in a neighborhood where a noodle lunch will set you back $15, on average. The sushi/sashimi combo at $12.50 is a bargain anywhere in the Bay Area, and the quality of this fish selection is much higher than average in these parts, where quality can be variable and inconsistent. It came with four pieces of nigiri (the menu said five, but who’s counting?), large, but gracefully cut: tuna, shrimp, waru (Hawaiian whitefish) with tobiko, and salmon. Two big slices each of tuna and salmon sashimi were perched at the end of the long, narrow serving plate.\u003c/p>\n\u003cfigure id=\"attachment_116374\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116374\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/ding-sushi.jpg\" alt=\"Sushi from the Sushi Sashimi Combination lunch.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sushi from the sushi-sashimi combination lunch. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116371\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116371\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/ding-sashimi.jpg\" alt=\"Sashimi from the Sushi Sashimi Combination lunch.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sashimi.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sashimi-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sashimi-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sashimi-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sashimi-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sashimi-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sashimi-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sashimi-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sashimi-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sashimi-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sashimi from the Sushi-sashimi combination lunch. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The combination lunch special comes with your choice of two dishes: one cooked entrée and one sushi roll or cooked appetizer. For $4, we added four slices of hamachi (yellowtail), so, for a grand total of $14.50, we got an ample serving of chicken teriyaki, a spicy tuna roll, and some of the most buttery hamachi around. The teriyaki, like the ramen, was subtly complex, with juicy-tender meat and a not-too-sweet sauce. The spicy tuna roll was of the minced variety, with mild heat. And there was a nice side salad with spicy miso dressing.\u003c/p>\n\u003cfigure id=\"attachment_116386\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116386\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/ding-chix-teriyaki1.jpg\" alt=\" Chicken teriyaki lunch special.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-chix-teriyaki1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-chix-teriyaki1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-chix-teriyaki1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-chix-teriyaki1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-chix-teriyaki1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-chix-teriyaki1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-chix-teriyaki1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-chix-teriyaki1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-chix-teriyaki1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-chix-teriyaki1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chicken teriyaki lunch special. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116364\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116364\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/ding-hamachi1.jpg\" alt=\"Hamachi (Yellowtail) sashimi. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-hamachi1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-hamachi1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-hamachi1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-hamachi1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-hamachi1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-hamachi1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-hamachi1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-hamachi1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-hamachi1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-hamachi1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Hamachi (yellowtail) sashimi. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For a menu that has all the predictable dishes you’d expect to find in a neighborhood Japanese restaurant, Ding offers some artful complexity and sophistication to sauces and stocks—and, most importantly, beautifully sourced and prepared raw fish.\u003c/p>\n\u003cfigure id=\"attachment_116362\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116362\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/ding-exterior.jpg\" alt=\"Ding Japanese Restaurant in Oakland's Rockridge \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-exterior.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-exterior-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-exterior-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-exterior-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-exterior-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-exterior-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-exterior-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-exterior-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-exterior-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-exterior-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ding Japanese Restaurant in Oakland's Rockridge neighborhood. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/ding-japanese-restaurant-oakland\" target=\"_blank\">\u003cstrong>Ding Japanese Cuisine\u003c/strong>\u003c/a>\u003cbr>\n6200 Claremont Ave.\u003cbr>\nOakland, CA 94618 [\u003ca href=\"https://goo.gl/nXhQ47\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: (510) 879-7725\u003cbr>\nHours: Tue-Thu 11:30am-2:30pm, 5pm-9pm; Fri-Sat 11:30am-2:30pm, 5pm-10pm; Sunday 5pm-9pm; Closed Monday\u003cbr>\nPrice Range: $-$$$ ($10-$15, lunch specials; $16-$20, dinner entrées)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Bay Area Bites Guide to Five Popular Wine Bars South of San Francisco",
"title": "Bay Area Bites Guide to Five Popular Wine Bars South of San Francisco",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Swirl, sip, snack and repeat. What could be better than spending the afternoon with friends at a wine bar tasting and toasting in between bites of bruschetta? With the help of friendly and knowledgeable staff, wine bars provide a great opportunity to sample and explore the countless wine varietals available, plus a menu of small plates to pair with your wine makes the experience all the better. Whether you are a sommelier in training or just looking to a find a new favorite wine to enjoy with cheese, here are five popular wine bars South of San Francisco pouring glasses of wine alongside a menu of tasty bar bites. If we missed your favorite, please be sure to share it in the comments.\u003c/p>\n\u003ch2>B Street & Vine\u003c/h2>\n\u003cfigure id=\"attachment_116172\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/BStreet_VineBruschetta.jpg\" alt=\"A glass of pinot noir and a selection of savory and sweet bruschetta at B Street & Vine.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-116172\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/BStreet_VineBruschetta.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/BStreet_VineBruschetta-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/BStreet_VineBruschetta-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/BStreet_VineBruschetta-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/BStreet_VineBruschetta-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/BStreet_VineBruschetta-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/BStreet_VineBruschetta-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/BStreet_VineBruschetta-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/BStreet_VineBruschetta-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/BStreet_VineBruschetta-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A glass of pinot noir and a selection of savory and sweet bruschetta at B Street & Vine. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Located among numerous restaurants in downtown San Mateo, B Street & Vine stands out as a popular spot for enjoying a glass of wine and a plate of bruschetta. The restaurant menu includes a variety of sandwiches and dinner salads but is best known for the selection of bruschetta that are both savory and sweet. The most popular bruschetta creations are: prosciutto with figs and mascarpone; Tuscan bean with sun-dried tomatoes; and ricotta with dates and pistachios. With regard to wine, B Street & Vine offers a number of different wines by the glass and bottle, with the option to build your own flight of half glasses.\u003c/p>\n\u003cfigure id=\"attachment_116171\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/BStreet_VineBar.jpg\" alt=\"Customers at the bar inside B Street & Vine in San Mateo.\" width=\"1920\" height=\"1371\" class=\"size-full wp-image-116171\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/BStreet_VineBar.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/BStreet_VineBar-160x114.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/BStreet_VineBar-800x571.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/BStreet_VineBar-768x548.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/BStreet_VineBar-1020x728.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/BStreet_VineBar-1180x843.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/BStreet_VineBar-960x686.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/BStreet_VineBar-240x171.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/BStreet_VineBar-375x268.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/BStreet_VineBar-520x371.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Customers at the bar inside B Street & Vine in San Mateo. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116173\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/BStreet_VineSauvBlanc.jpg\" alt=\"A glass of sauvignon blanc at B Street & Vine.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-116173\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/BStreet_VineSauvBlanc.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/BStreet_VineSauvBlanc-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/BStreet_VineSauvBlanc-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/BStreet_VineSauvBlanc-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/BStreet_VineSauvBlanc-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/BStreet_VineSauvBlanc-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/BStreet_VineSauvBlanc-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/BStreet_VineSauvBlanc-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/BStreet_VineSauvBlanc-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/BStreet_VineSauvBlanc-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A glass of sauvignon blanc at B Street & Vine. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://bstreetandvine.com/\" target=\"_blank\">\u003cstrong>B Street & Vine\u003c/strong>\u003c/a>\u003cbr>\n320 S B St. [\u003ca href=\"https://goo.gl/FllaK4\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Mateo, CA 94401\u003cbr>\nPh: (650) 347-8463\u003cbr>\nHours: Mon-Tues 11:30am-9pm; Wed-Sat 11:30am-10pm; Sun 2-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/bstreetandvine/\" target=\"_blank\">B Street and Vine\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/BStreetandVine\" target=\"_blank\">@BStreetandVine\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003ch2>Enoteca La Storia\u003c/h2>\n\u003cfigure id=\"attachment_116180\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/EnotecaLaStoriaCrostini.jpg\" alt=\"A crostini sampler at Enoteca La Storia.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-116180\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoriaCrostini.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoriaCrostini-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoriaCrostini-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoriaCrostini-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoriaCrostini-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoriaCrostini-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoriaCrostini-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoriaCrostini-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoriaCrostini-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoriaCrostini-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A crostini sampler at Enoteca La Storia. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Taking its name \"enoteca\" from the Italian word for wine shop, this wine bar and restaurant in Los Gatos pours from a wine list with an Italian accent and offers a menu of Italian small plates and pasta. Serving both wines by the glass and a large collection of bottles for purchase, Enoteca La Storia is a comfortable place to enjoy wine whether you’re a connoisseur or casual sipper. The restaurant serves several crostinis with toppings such as spicy salami and truffle honey, a housemade fig spread with spec and mascarpone, and offers a sampling of all five if you can’t make a decision. Enoteca La Storia will soon be expanding to a second location in San Jose’s Little Italy neighborhood.\u003c/p>\n\u003cfigure id=\"attachment_116178\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/EnotecaLaStoria.jpg\" alt=\"Inside Enoteca La Storia in Los Gatos.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-116178\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoria.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoria-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoria-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoria-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoria-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoria-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoria-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoria-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoria-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoria-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Enoteca La Storia in Los Gatos. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116179\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/EnotecaLaStoriaCheese.jpg\" alt=\"Gorgonzola dolcelatte with Acme bread and accompaniments at Enoteca La Storia.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-116179\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoriaCheese.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoriaCheese-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoriaCheese-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoriaCheese-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoriaCheese-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoriaCheese-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoriaCheese-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoriaCheese-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoriaCheese-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoriaCheese-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gorgonzola dolcelatte with Acme bread and accompaniments at Enoteca La Storia. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116181\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/EnotecaLaStoriaWine.jpg\" alt=\"A glass of nero d'avola and rioja blanco at Enoteca La Storia.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-116181\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoriaWine.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoriaWine-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoriaWine-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoriaWine-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoriaWine-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoriaWine-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoriaWine-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoriaWine-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoriaWine-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoriaWine-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A glass of nero d'avola and rioja blanco at Enoteca La Storia. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.enotecalastoria.com/\" target=\"_blank\">\u003cstrong>Enoteca La Storia\u003c/strong>\u003c/a>\u003cbr>\n416 North Santa Cruz Ave. [\u003ca href=\"https://goo.gl/2B7v5q\" target=\"_blank\">map\u003c/a>]\u003cbr>\nLos Gatos, California 95030\u003cbr>\nPh: (408) 625-7272\u003cbr>\nHours: Mon 12-9pm; Tue-Thu 12-10pm; Fri-Sat 12-11pm; Sun 12-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/EnotecaLaStoria/\" target=\"_blank\">Enoteca La Storia\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/EnotecaLaStoria\" target=\"_blank\">@EnotecaLaStoria\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003ch2>Rootstock Wine Bar Los Gatos\u003c/h2>\n\u003cfigure id=\"attachment_116183\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/Rootstockwine.jpg\" alt=\"A glass of zinfandel and rose at Rootstock Wine Bar.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-116183\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/Rootstockwine.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Rootstockwine-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Rootstockwine-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Rootstockwine-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Rootstockwine-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Rootstockwine-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Rootstockwine-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Rootstockwine-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Rootstockwine-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Rootstockwine-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A glass of zinfandel and rose at Rootstock Wine Bar. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Located at the base of the Santa Cruz mountains in downtown Los Gatos, Rootstock Wine Bar showcases local wineries as well as selections from around the globe. To complement the lengthy wine list, Rootstock offers a menu of small plates prepared with local ingredients, including empanadas, bruschettas, salads and sandwiches. Keeping with the local-driven wine list, Rootstock serves a selection of artisanal California cheeses such as the truffle tremor goat cheese by Cypress Grove which pairs beautifully with the silky pinot noirs from Santa Cruz and the central coast. Rootstock has recently expanded to a second location in Cupertino.\u003c/p>\n\u003cfigure id=\"attachment_116182\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/Rootstockcheeseboard.jpg\" alt=\"A cheeseboard at Rootstock Wine Bar with Marin French triple cream brie, Cypress Grove truffle tremor, pork rillette and Acme bread.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-116182\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/Rootstockcheeseboard.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Rootstockcheeseboard-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Rootstockcheeseboard-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Rootstockcheeseboard-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Rootstockcheeseboard-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Rootstockcheeseboard-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Rootstockcheeseboard-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Rootstockcheeseboard-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Rootstockcheeseboard-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Rootstockcheeseboard-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A cheeseboard at Rootstock Wine Bar with Marin French triple cream brie, Cypress Grove truffle tremor, pork rillette and Acme bread. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116184\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/RootstockWineBar.jpg\" alt=\"Inside Rootstock Wine Bar in Los Gatos.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-116184\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/RootstockWineBar.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/RootstockWineBar-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/RootstockWineBar-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/RootstockWineBar-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/RootstockWineBar-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/RootstockWineBar-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/RootstockWineBar-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/RootstockWineBar-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/RootstockWineBar-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/RootstockWineBar-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Rootstock Wine Bar in Los Gatos. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.rootstockwinebar.com/\" target=\"_blank\">\u003cstrong>Rootstock Wine Bar Los Gatos\u003c/strong>\u003c/a>\u003cbr>\n217 N Santa Cruz Ave. [\u003ca href=\"https://goo.gl/T8KnM7\" target=\"_blank\">map\u003c/a>]\u003cbr>\nLos Gatos, CA 95030\u003cbr>\nPh: (408) 354-7668\u003cbr>\nHours: Mon-Wed 3-9pm; Thu 3-11pm; Fri-Sat 11:30am-12am; Sun 11:30am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/rootstocklg/\" target=\"_blank\">Rootstock Wine Bar\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/RootstockLG\" target=\"_blank\">@RootstockLG\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003ch2>Vintage Wine Bar\u003c/h2>\n\u003cfigure id=\"attachment_116186\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/VintageWineBarCheese.jpg\" alt=\"A cheese plate at Vintage Wine Bar.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-116186\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/VintageWineBarCheese.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/VintageWineBarCheese-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/VintageWineBarCheese-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/VintageWineBarCheese-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/VintageWineBarCheese-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/VintageWineBarCheese-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/VintageWineBarCheese-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/VintageWineBarCheese-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/VintageWineBarCheese-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/VintageWineBarCheese-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A cheese plate at Vintage Wine Bar. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Located in the Santana Row shopping mall in San Jose, Vintage Wine Bar is the perfect destination to relax and enjoy people watching with friends over a glass of wine. The wine bar is located in a small building in the center courtyard of Santana Row, but has ample seating with a larger patio space. Vintage Wine Bar pours a number of whimsically named wine flights, such as the Party Chardy, as well as offering an extensive list of bottled wines and by the glass offerings with a strong Napa Valley representation. Foodwise, Vintage has a small menu that includes artisanal cheese plates and charcuterie. In addition to the wine bar, the nearby Vintage Wine Merchants sells an impressive selection of wine as well as hosting wine tastings and classes.\u003c/p>\n\u003cfigure id=\"attachment_116185\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/VintageWineBar.jpg\" alt=\"Inside Vintage Wine Bar on Santana Row in San Jose.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-116185\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/VintageWineBar.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/VintageWineBar-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/VintageWineBar-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/VintageWineBar-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/VintageWineBar-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/VintageWineBar-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/VintageWineBar-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/VintageWineBar-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/VintageWineBar-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/VintageWineBar-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Vintage Wine Bar on Santana Row in San Jose. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116187\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/VintageWineBarWine.jpg\" alt=\"A glass of zinfandel and sparkling rose at Vintage Wine Bar.\" width=\"1920\" height=\"2399\" class=\"size-full wp-image-116187\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/VintageWineBarWine.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/VintageWineBarWine-160x200.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/VintageWineBarWine-800x1000.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/VintageWineBarWine-768x960.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/VintageWineBarWine-1020x1274.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/VintageWineBarWine-1180x1474.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/VintageWineBarWine-960x1200.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/VintageWineBarWine-240x300.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/VintageWineBarWine-375x469.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/VintageWineBarWine-520x650.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A glass of zinfandel and sparkling rose at Vintage Wine Bar. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.vintagewinemerchants.com/\" target=\"_blank\">\u003cstrong>Vintage Wine Bar\u003c/strong>\u003c/a>\u003cbr>\n368 Santana Row [\u003ca href=\"https://goo.gl/5TfsrI\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Jose, CA 95128\u003cbr>\nPh: (408) 260-1115\u003cbr>\nHours: Mon-Wed 12-9pm; Thu 12-10pm; Fri-Sat 12-11pm; Sun 12-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/VintageWineMerchants/\" target=\"_blank\">Vintage Wine Merchants \u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/VintageWineSR\" target=\"_blank\">@VintageWineSR\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003ch2>Cin-Cin Wine Bar & Restaurant\u003c/h2>\n\u003cfigure id=\"attachment_116175\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/CinCinWineBar-KFC.jpg\" alt=\"The Korean fried chicken at Cin-Cin Wine Bar & Restaurant.\" width=\"1920\" height=\"1372\" class=\"size-full wp-image-116175\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBar-KFC.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBar-KFC-160x114.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBar-KFC-800x572.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBar-KFC-768x549.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBar-KFC-1020x729.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBar-KFC-1180x843.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBar-KFC-960x686.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBar-KFC-240x172.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBar-KFC-375x268.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBar-KFC-520x372.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Korean fried chicken at Cin-Cin Wine Bar & Restaurant. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Tucked away off the main drag of downtown Los Gatos, Cin-Cin Wine Bar & Restaurant has been awarded with numerous recognitions by Wine Spectator as well as being recommended in the 2015 San Francisco Michelin Guide. Popular happy hour specials include several wines by the glass, as well as cocktails and an eclectic menu of small plates including Korean fried chicken and truffled French fries. Alongside the regular menu, the restaurant serves an award-winning wine list with bottles and by-the-glass offerings from around the world, including a number of special flights.\u003c/p>\n\u003cfigure id=\"attachment_116174\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/CinCinWineBar-CheesePlate.jpg\" alt=\"A cheese plate at Cin-Cin Wine Bar & Restaurant with Brillat-Savarin, Ewe-nique and Dutch Gouda.\" width=\"1920\" height=\"1372\" class=\"size-full wp-image-116174\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBar-CheesePlate.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBar-CheesePlate-160x114.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBar-CheesePlate-800x572.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBar-CheesePlate-768x549.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBar-CheesePlate-1020x729.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBar-CheesePlate-1180x843.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBar-CheesePlate-960x686.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBar-CheesePlate-240x172.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBar-CheesePlate-375x268.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBar-CheesePlate-520x372.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A cheese plate at Cin-Cin Wine Bar & Restaurant with Brillat-Savarin, Ewe-nique and Dutch Gouda. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116177\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/CinCinWineBarHappyHour.jpg\" alt=\"Customers enjoying happy hour at Cin-Cin Wine Bar & Restaurant.\" width=\"1920\" height=\"1371\" class=\"size-full wp-image-116177\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBarHappyHour.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBarHappyHour-160x114.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBarHappyHour-800x571.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBarHappyHour-768x548.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBarHappyHour-1020x728.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBarHappyHour-1180x843.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBarHappyHour-960x686.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBarHappyHour-240x171.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBarHappyHour-375x268.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBarHappyHour-520x371.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Customers enjoying happy hour at Cin-Cin Wine Bar & Restaurant. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116176\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/CinCinWineBar-Wine.jpg\" alt=\"A glass of prosecco and cabernet sauvignon at Cin-Cin Wine Bar & Restaurant.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-116176\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBar-Wine.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBar-Wine-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBar-Wine-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBar-Wine-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBar-Wine-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBar-Wine-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBar-Wine-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBar-Wine-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBar-Wine-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBar-Wine-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A glass of prosecco and cabernet sauvignon at Cin-Cin Wine Bar & Restaurant. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.cincinwinebar.com/\" target=\"_blank\">\u003cstrong>Cin-Cin Wine Bar & Restaurant\u003c/strong>\u003c/a>\u003cbr>\n368 Village Ln. [\u003ca href=\"https://goo.gl/sMOvQX\" target=\"_blank\">map\u003c/a>]\u003cbr>\nLos Gatos, CA 95030\u003cbr>\nPh: (408) 354-8006\u003cbr>\nHours: Mon-Thu 4-10pm; Fri-Sat 4-11pm; Closed on Sunday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Cin-Cin-Winebar-Restaurant-39890896568/\" target=\"_blank\">Cin-Cin Wine Bar & Restaurant\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/CinCinwinebar\" target=\"_blank\">@CinCinwinebar\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>[ad floatright]\u003c/p>\n",
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"excerpt": "Swirl, sip, snack and repeat. What could be better than spending the afternoon with friends at a wine bar tasting and toasting in between bites of bruschetta? ",
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"description": "Swirl, sip, snack and repeat. What could be better than spending the afternoon with friends at a wine bar tasting and toasting in between bites of bruschetta? ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Swirl, sip, snack and repeat. What could be better than spending the afternoon with friends at a wine bar tasting and toasting in between bites of bruschetta? With the help of friendly and knowledgeable staff, wine bars provide a great opportunity to sample and explore the countless wine varietals available, plus a menu of small plates to pair with your wine makes the experience all the better. Whether you are a sommelier in training or just looking to a find a new favorite wine to enjoy with cheese, here are five popular wine bars South of San Francisco pouring glasses of wine alongside a menu of tasty bar bites. If we missed your favorite, please be sure to share it in the comments.\u003c/p>\n\u003ch2>B Street & Vine\u003c/h2>\n\u003cfigure id=\"attachment_116172\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/BStreet_VineBruschetta.jpg\" alt=\"A glass of pinot noir and a selection of savory and sweet bruschetta at B Street & Vine.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-116172\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/BStreet_VineBruschetta.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/BStreet_VineBruschetta-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/BStreet_VineBruschetta-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/BStreet_VineBruschetta-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/BStreet_VineBruschetta-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/BStreet_VineBruschetta-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/BStreet_VineBruschetta-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/BStreet_VineBruschetta-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/BStreet_VineBruschetta-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/BStreet_VineBruschetta-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A glass of pinot noir and a selection of savory and sweet bruschetta at B Street & Vine. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Located among numerous restaurants in downtown San Mateo, B Street & Vine stands out as a popular spot for enjoying a glass of wine and a plate of bruschetta. The restaurant menu includes a variety of sandwiches and dinner salads but is best known for the selection of bruschetta that are both savory and sweet. The most popular bruschetta creations are: prosciutto with figs and mascarpone; Tuscan bean with sun-dried tomatoes; and ricotta with dates and pistachios. With regard to wine, B Street & Vine offers a number of different wines by the glass and bottle, with the option to build your own flight of half glasses.\u003c/p>\n\u003cfigure id=\"attachment_116171\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/BStreet_VineBar.jpg\" alt=\"Customers at the bar inside B Street & Vine in San Mateo.\" width=\"1920\" height=\"1371\" class=\"size-full wp-image-116171\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/BStreet_VineBar.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/BStreet_VineBar-160x114.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/BStreet_VineBar-800x571.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/BStreet_VineBar-768x548.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/BStreet_VineBar-1020x728.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/BStreet_VineBar-1180x843.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/BStreet_VineBar-960x686.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/BStreet_VineBar-240x171.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/BStreet_VineBar-375x268.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/BStreet_VineBar-520x371.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Customers at the bar inside B Street & Vine in San Mateo. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116173\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/BStreet_VineSauvBlanc.jpg\" alt=\"A glass of sauvignon blanc at B Street & Vine.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-116173\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/BStreet_VineSauvBlanc.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/BStreet_VineSauvBlanc-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/BStreet_VineSauvBlanc-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/BStreet_VineSauvBlanc-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/BStreet_VineSauvBlanc-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/BStreet_VineSauvBlanc-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/BStreet_VineSauvBlanc-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/BStreet_VineSauvBlanc-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/BStreet_VineSauvBlanc-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/BStreet_VineSauvBlanc-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A glass of sauvignon blanc at B Street & Vine. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://bstreetandvine.com/\" target=\"_blank\">\u003cstrong>B Street & Vine\u003c/strong>\u003c/a>\u003cbr>\n320 S B St. [\u003ca href=\"https://goo.gl/FllaK4\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Mateo, CA 94401\u003cbr>\nPh: (650) 347-8463\u003cbr>\nHours: Mon-Tues 11:30am-9pm; Wed-Sat 11:30am-10pm; Sun 2-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/bstreetandvine/\" target=\"_blank\">B Street and Vine\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/BStreetandVine\" target=\"_blank\">@BStreetandVine\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003ch2>Enoteca La Storia\u003c/h2>\n\u003cfigure id=\"attachment_116180\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/EnotecaLaStoriaCrostini.jpg\" alt=\"A crostini sampler at Enoteca La Storia.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-116180\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoriaCrostini.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoriaCrostini-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoriaCrostini-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoriaCrostini-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoriaCrostini-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoriaCrostini-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoriaCrostini-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoriaCrostini-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoriaCrostini-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoriaCrostini-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A crostini sampler at Enoteca La Storia. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Taking its name \"enoteca\" from the Italian word for wine shop, this wine bar and restaurant in Los Gatos pours from a wine list with an Italian accent and offers a menu of Italian small plates and pasta. Serving both wines by the glass and a large collection of bottles for purchase, Enoteca La Storia is a comfortable place to enjoy wine whether you’re a connoisseur or casual sipper. The restaurant serves several crostinis with toppings such as spicy salami and truffle honey, a housemade fig spread with spec and mascarpone, and offers a sampling of all five if you can’t make a decision. Enoteca La Storia will soon be expanding to a second location in San Jose’s Little Italy neighborhood.\u003c/p>\n\u003cfigure id=\"attachment_116178\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/EnotecaLaStoria.jpg\" alt=\"Inside Enoteca La Storia in Los Gatos.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-116178\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoria.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoria-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoria-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoria-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoria-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoria-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoria-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoria-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoria-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoria-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Enoteca La Storia in Los Gatos. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116179\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/EnotecaLaStoriaCheese.jpg\" alt=\"Gorgonzola dolcelatte with Acme bread and accompaniments at Enoteca La Storia.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-116179\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoriaCheese.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoriaCheese-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoriaCheese-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoriaCheese-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoriaCheese-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoriaCheese-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoriaCheese-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoriaCheese-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoriaCheese-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoriaCheese-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gorgonzola dolcelatte with Acme bread and accompaniments at Enoteca La Storia. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116181\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/EnotecaLaStoriaWine.jpg\" alt=\"A glass of nero d'avola and rioja blanco at Enoteca La Storia.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-116181\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoriaWine.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoriaWine-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoriaWine-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoriaWine-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoriaWine-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoriaWine-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoriaWine-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoriaWine-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoriaWine-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoriaWine-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A glass of nero d'avola and rioja blanco at Enoteca La Storia. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.enotecalastoria.com/\" target=\"_blank\">\u003cstrong>Enoteca La Storia\u003c/strong>\u003c/a>\u003cbr>\n416 North Santa Cruz Ave. [\u003ca href=\"https://goo.gl/2B7v5q\" target=\"_blank\">map\u003c/a>]\u003cbr>\nLos Gatos, California 95030\u003cbr>\nPh: (408) 625-7272\u003cbr>\nHours: Mon 12-9pm; Tue-Thu 12-10pm; Fri-Sat 12-11pm; Sun 12-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/EnotecaLaStoria/\" target=\"_blank\">Enoteca La Storia\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/EnotecaLaStoria\" target=\"_blank\">@EnotecaLaStoria\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003ch2>Rootstock Wine Bar Los Gatos\u003c/h2>\n\u003cfigure id=\"attachment_116183\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/Rootstockwine.jpg\" alt=\"A glass of zinfandel and rose at Rootstock Wine Bar.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-116183\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/Rootstockwine.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Rootstockwine-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Rootstockwine-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Rootstockwine-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Rootstockwine-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Rootstockwine-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Rootstockwine-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Rootstockwine-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Rootstockwine-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Rootstockwine-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A glass of zinfandel and rose at Rootstock Wine Bar. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Located at the base of the Santa Cruz mountains in downtown Los Gatos, Rootstock Wine Bar showcases local wineries as well as selections from around the globe. To complement the lengthy wine list, Rootstock offers a menu of small plates prepared with local ingredients, including empanadas, bruschettas, salads and sandwiches. Keeping with the local-driven wine list, Rootstock serves a selection of artisanal California cheeses such as the truffle tremor goat cheese by Cypress Grove which pairs beautifully with the silky pinot noirs from Santa Cruz and the central coast. Rootstock has recently expanded to a second location in Cupertino.\u003c/p>\n\u003cfigure id=\"attachment_116182\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/Rootstockcheeseboard.jpg\" alt=\"A cheeseboard at Rootstock Wine Bar with Marin French triple cream brie, Cypress Grove truffle tremor, pork rillette and Acme bread.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-116182\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/Rootstockcheeseboard.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Rootstockcheeseboard-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Rootstockcheeseboard-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Rootstockcheeseboard-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Rootstockcheeseboard-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Rootstockcheeseboard-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Rootstockcheeseboard-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Rootstockcheeseboard-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Rootstockcheeseboard-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Rootstockcheeseboard-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A cheeseboard at Rootstock Wine Bar with Marin French triple cream brie, Cypress Grove truffle tremor, pork rillette and Acme bread. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116184\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/RootstockWineBar.jpg\" alt=\"Inside Rootstock Wine Bar in Los Gatos.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-116184\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/RootstockWineBar.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/RootstockWineBar-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/RootstockWineBar-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/RootstockWineBar-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/RootstockWineBar-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/RootstockWineBar-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/RootstockWineBar-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/RootstockWineBar-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/RootstockWineBar-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/RootstockWineBar-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Rootstock Wine Bar in Los Gatos. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.rootstockwinebar.com/\" target=\"_blank\">\u003cstrong>Rootstock Wine Bar Los Gatos\u003c/strong>\u003c/a>\u003cbr>\n217 N Santa Cruz Ave. [\u003ca href=\"https://goo.gl/T8KnM7\" target=\"_blank\">map\u003c/a>]\u003cbr>\nLos Gatos, CA 95030\u003cbr>\nPh: (408) 354-7668\u003cbr>\nHours: Mon-Wed 3-9pm; Thu 3-11pm; Fri-Sat 11:30am-12am; Sun 11:30am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/rootstocklg/\" target=\"_blank\">Rootstock Wine Bar\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/RootstockLG\" target=\"_blank\">@RootstockLG\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003ch2>Vintage Wine Bar\u003c/h2>\n\u003cfigure id=\"attachment_116186\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/VintageWineBarCheese.jpg\" alt=\"A cheese plate at Vintage Wine Bar.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-116186\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/VintageWineBarCheese.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/VintageWineBarCheese-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/VintageWineBarCheese-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/VintageWineBarCheese-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/VintageWineBarCheese-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/VintageWineBarCheese-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/VintageWineBarCheese-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/VintageWineBarCheese-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/VintageWineBarCheese-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/VintageWineBarCheese-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A cheese plate at Vintage Wine Bar. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Located in the Santana Row shopping mall in San Jose, Vintage Wine Bar is the perfect destination to relax and enjoy people watching with friends over a glass of wine. The wine bar is located in a small building in the center courtyard of Santana Row, but has ample seating with a larger patio space. Vintage Wine Bar pours a number of whimsically named wine flights, such as the Party Chardy, as well as offering an extensive list of bottled wines and by the glass offerings with a strong Napa Valley representation. Foodwise, Vintage has a small menu that includes artisanal cheese plates and charcuterie. In addition to the wine bar, the nearby Vintage Wine Merchants sells an impressive selection of wine as well as hosting wine tastings and classes.\u003c/p>\n\u003cfigure id=\"attachment_116185\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/VintageWineBar.jpg\" alt=\"Inside Vintage Wine Bar on Santana Row in San Jose.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-116185\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/VintageWineBar.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/VintageWineBar-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/VintageWineBar-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/VintageWineBar-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/VintageWineBar-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/VintageWineBar-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/VintageWineBar-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/VintageWineBar-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/VintageWineBar-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/VintageWineBar-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Vintage Wine Bar on Santana Row in San Jose. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116187\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/VintageWineBarWine.jpg\" alt=\"A glass of zinfandel and sparkling rose at Vintage Wine Bar.\" width=\"1920\" height=\"2399\" class=\"size-full wp-image-116187\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/VintageWineBarWine.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/VintageWineBarWine-160x200.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/VintageWineBarWine-800x1000.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/VintageWineBarWine-768x960.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/VintageWineBarWine-1020x1274.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/VintageWineBarWine-1180x1474.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/VintageWineBarWine-960x1200.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/VintageWineBarWine-240x300.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/VintageWineBarWine-375x469.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/VintageWineBarWine-520x650.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A glass of zinfandel and sparkling rose at Vintage Wine Bar. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.vintagewinemerchants.com/\" target=\"_blank\">\u003cstrong>Vintage Wine Bar\u003c/strong>\u003c/a>\u003cbr>\n368 Santana Row [\u003ca href=\"https://goo.gl/5TfsrI\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Jose, CA 95128\u003cbr>\nPh: (408) 260-1115\u003cbr>\nHours: Mon-Wed 12-9pm; Thu 12-10pm; Fri-Sat 12-11pm; Sun 12-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/VintageWineMerchants/\" target=\"_blank\">Vintage Wine Merchants \u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/VintageWineSR\" target=\"_blank\">@VintageWineSR\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003ch2>Cin-Cin Wine Bar & Restaurant\u003c/h2>\n\u003cfigure id=\"attachment_116175\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/CinCinWineBar-KFC.jpg\" alt=\"The Korean fried chicken at Cin-Cin Wine Bar & Restaurant.\" width=\"1920\" height=\"1372\" class=\"size-full wp-image-116175\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBar-KFC.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBar-KFC-160x114.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBar-KFC-800x572.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBar-KFC-768x549.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBar-KFC-1020x729.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBar-KFC-1180x843.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBar-KFC-960x686.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBar-KFC-240x172.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBar-KFC-375x268.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBar-KFC-520x372.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Korean fried chicken at Cin-Cin Wine Bar & Restaurant. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Tucked away off the main drag of downtown Los Gatos, Cin-Cin Wine Bar & Restaurant has been awarded with numerous recognitions by Wine Spectator as well as being recommended in the 2015 San Francisco Michelin Guide. Popular happy hour specials include several wines by the glass, as well as cocktails and an eclectic menu of small plates including Korean fried chicken and truffled French fries. Alongside the regular menu, the restaurant serves an award-winning wine list with bottles and by-the-glass offerings from around the world, including a number of special flights.\u003c/p>\n\u003cfigure id=\"attachment_116174\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/CinCinWineBar-CheesePlate.jpg\" alt=\"A cheese plate at Cin-Cin Wine Bar & Restaurant with Brillat-Savarin, Ewe-nique and Dutch Gouda.\" width=\"1920\" height=\"1372\" class=\"size-full wp-image-116174\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBar-CheesePlate.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBar-CheesePlate-160x114.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBar-CheesePlate-800x572.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBar-CheesePlate-768x549.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBar-CheesePlate-1020x729.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBar-CheesePlate-1180x843.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBar-CheesePlate-960x686.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBar-CheesePlate-240x172.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBar-CheesePlate-375x268.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBar-CheesePlate-520x372.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A cheese plate at Cin-Cin Wine Bar & Restaurant with Brillat-Savarin, Ewe-nique and Dutch Gouda. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116177\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/CinCinWineBarHappyHour.jpg\" alt=\"Customers enjoying happy hour at Cin-Cin Wine Bar & Restaurant.\" width=\"1920\" height=\"1371\" class=\"size-full wp-image-116177\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBarHappyHour.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBarHappyHour-160x114.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBarHappyHour-800x571.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBarHappyHour-768x548.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBarHappyHour-1020x728.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBarHappyHour-1180x843.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBarHappyHour-960x686.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBarHappyHour-240x171.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBarHappyHour-375x268.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBarHappyHour-520x371.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Customers enjoying happy hour at Cin-Cin Wine Bar & Restaurant. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116176\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/CinCinWineBar-Wine.jpg\" alt=\"A glass of prosecco and cabernet sauvignon at Cin-Cin Wine Bar & Restaurant.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-116176\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBar-Wine.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBar-Wine-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBar-Wine-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBar-Wine-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBar-Wine-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBar-Wine-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBar-Wine-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBar-Wine-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBar-Wine-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBar-Wine-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A glass of prosecco and cabernet sauvignon at Cin-Cin Wine Bar & Restaurant. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.cincinwinebar.com/\" target=\"_blank\">\u003cstrong>Cin-Cin Wine Bar & Restaurant\u003c/strong>\u003c/a>\u003cbr>\n368 Village Ln. [\u003ca href=\"https://goo.gl/sMOvQX\" target=\"_blank\">map\u003c/a>]\u003cbr>\nLos Gatos, CA 95030\u003cbr>\nPh: (408) 354-8006\u003cbr>\nHours: Mon-Thu 4-10pm; Fri-Sat 4-11pm; Closed on Sunday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Cin-Cin-Winebar-Restaurant-39890896568/\" target=\"_blank\">Cin-Cin Wine Bar & Restaurant\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/CinCinwinebar\" target=\"_blank\">@CinCinwinebar\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "China Live Serves Up The New SF Power Lunch",
"title": "China Live Serves Up The New SF Power Lunch",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>The name sounds like a Las Vegas revue. In reality, the only similarity of \u003ca href=\"http://chinalivesf.com/\" target=\"_blank\">China Live\u003c/a> and the Vegas Strip are both are a glittery spectacle, along with the fact that China Live resides along the Broadway corridor by all the Chinatown-North Beach border strip clubs. You walk by SROs, well-worn dim sum parlors, vacant lots under construction and, voilà, behold the designer chic white façade of China Live. You don’t even have to set foot inside to feel the energy. The ambition is palpable just standing by the imposing lions at the entrance.\u003c/p>\n\u003cfigure id=\"attachment_116008\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/china-live-inside.jpg\" alt=\"The interior space at China Live.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116008\">\u003cfigcaption class=\"wp-caption-text\">The interior space at China Live. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Everything is bigger and brighter in the 30,000 square foot restaurant-café-marketplace that simply has no other comparison in San Francisco (the \u003ca href=\"https://www.ferrybuildingmarketplace.com/\" target=\"_blank\">Ferry Building Marketplace\u003c/a> is really is its own unique genre. For anyone who been to Mario Batali’s \u003ca href=\"https://www.eataly.com/us_en/stores/nyc-flatiron\" target=\"_blank\">everything-Italian food hall bonanza\u003c/a> in New York (and now Boston and Chicago), you’ll sense similarities in terms of sheer overstimulation. But, for China Live, there’s just a different feel being right on the edge of Chinatown. Though the primary China Live restaurant is not expensive in this city of $18 salads and $15 cocktails, it’s decidedly pricier than the wonton soup, xiao long bao and countless other dishes that are equally great along Chinatown’s streets — and served at lower price amidst decidedly less sparkling digs. It’s a strange conundrum for SF diners. Do you dine in the real Chinatown or the marketplace trying to be a glossy, all-in-one emporium that is spiffed-up polished Chinatown under one roof?\u003c/p>\n\u003cfigure id=\"attachment_116009\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/china-live-interior1.jpg\" alt=\"The interior at China Live - dumpling station and counter.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116009\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-interior1.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-interior1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-interior1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-interior1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-interior1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-interior1-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-interior1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-interior1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-interior1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-interior1-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The interior at China Live - dumpling station and counter. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>First reports of China Live came a little over three years ago as a mammoth undertaking by restaurateur George Chen and Cindy Wong-Chen (best known for the much missed Betelnut in Cow Hollow). There are delays for every restaurant but this was a full-on three-year project that at long last opened two weeks ago. Earlier this week the lunch service in the generically named, 120-seat Market Restaurant launched, so we checked it out to avoid the massive dinner crowds.\u003c/p>\n\u003cfigure id=\"attachment_116012\" class=\"wp-caption aligncenter\" style=\"max-width: 5184px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/dumpling-station1.jpg\" alt=\"The dumpling station at China Live.\" width=\"5184\" height=\"3456\" class=\"size-full wp-image-116012\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/dumpling-station1.jpg 5184w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/dumpling-station1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/dumpling-station1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/dumpling-station1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/dumpling-station1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/dumpling-station1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/dumpling-station1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/dumpling-station1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/dumpling-station1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/dumpling-station1-520x347.jpg 520w\" sizes=\"(max-width: 5184px) 100vw, 5184px\">\u003cfigcaption class=\"wp-caption-text\">The dumpling station at China Live. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Ultimately the experience is solid after opening days and surely the tweaking will elevate it further. No avid \u003ca href=\"http://dintaifungusa.com/\" target=\"_blank\">Din Tai Fung\u003c/a> xiao long bao follower is going to order seconds of the version here, missing the perky skin to gushing juice contrast. Here, the Shanghai dumpling specialty is a collective bite that is perfectly fine but not on the same complexity level.\u003c/p>\n\u003cfigure id=\"attachment_116013\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/dumplings.jpg\" alt=\"Xiao Long Bao 'XLB' filled with Rich Consumme at China Live\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116013\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/dumplings.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/dumplings-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/dumplings-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/dumplings-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/dumplings-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/dumplings-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/dumplings-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/dumplings-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/dumplings-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/dumplings-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Xiao Long Bao 'XLB' filled with Rich Consumme at China Live \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The winning dish right now is a trio of Dongbei long potstickers with a fresh, invigorating filling of Chinese scallions, tofu, mushrooms, carrots and chives. You can just see this immediately getting mentioned in every vegetarian must-eat listicle (pro tip: dunk it in the vinegar and ginger strands that come with the xiao long bao). They truly are oversized fingers, sharing much more in common with giant French toast sticks than how you would imagine a customary potsticker.\u003c/p>\n\u003cfigure id=\"attachment_116019\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/potstickers.jpg\" alt=\"Dongbei Vegetarian Long Potstickers.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116019\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/potstickers.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/potstickers-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/potstickers-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/potstickers-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/potstickers-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/potstickers-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/potstickers-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/potstickers-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/potstickers-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/potstickers-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Dongbei Vegetarian Long Potstickers. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116025\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/veg-potsticker.jpg\" alt=\"Inside Dongbei Vegetarian Long Potstickers.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116025\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/veg-potsticker.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/veg-potsticker-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/veg-potsticker-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/veg-potsticker-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/veg-potsticker-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/veg-potsticker-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/veg-potsticker-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/veg-potsticker-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/veg-potsticker-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/veg-potsticker-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Inside Dongbei Vegetarian Long Potstickers. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Peking duck gets its own chef station on a side of the dining room with whole ducks getting chopped every minute or two. Curiously, those ducks are served already in somewhat dry sesame pockets that completely cover up the duck. A too generous addition of kumquat glaze also takes away from the tender duck meat. With the glaze and grease of the duck, it’s a mess on the plate — bring napkins. (That greasiness also was a potsticker issue since they clearly weren’t patted dry after being pan-fried).\u003c/p>\n\u003cfigure id=\"attachment_116018\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/peking-duck-station3.jpg\" alt=\"Peking duck station at China Live.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116018\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/peking-duck-station3.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/peking-duck-station3-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/peking-duck-station3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/peking-duck-station3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/peking-duck-station3-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/peking-duck-station3-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/peking-duck-station3-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/peking-duck-station3-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/peking-duck-station3-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/peking-duck-station3-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Peking duck station. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116026\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/peking-duck.jpg\" alt=\"Peking Duck with Kumquat Glaze, Traditional Condiments in Sesame Pockets at China Live.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116026\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/peking-duck.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/peking-duck-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/peking-duck-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/peking-duck-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/peking-duck-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/peking-duck-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/peking-duck-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/peking-duck-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/peking-duck-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/peking-duck-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Peking Duck with Kumquat Glaze, Traditional Condiments in Sesame Pockets. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In the noodles and rice section, try the satisfying Taipei beef noodle soup that could use a little more pizazz but is comforting in the way that beef broth and various cuts of beef can be. The brisket medallions floating about are medium rare and tender, sharing standout duties for the dish with the ideally al dente, thick udon-like housemade noodles. Housemade hot sauce beckons on the side to liven up the broth.\u003c/p>\n\u003cfigure id=\"attachment_116030\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/noodle-soup.jpg\" alt=\"Taipei Braised Beef Noodle Soup - Brisket/Tendon, Red Broth at China Live.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116030\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/noodle-soup.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/noodle-soup-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/noodle-soup-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/noodle-soup-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/noodle-soup-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/noodle-soup-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/noodle-soup-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/noodle-soup-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/noodle-soup-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/noodle-soup-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Taipei Braised Beef Noodle Soup - Brisket/Tendon, Red Broth at China Live. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>China Live’s Market Restaurant dining room and the whole project was designed by architect superstar firm AvroKO (just received a James Beard nomination for Single Thread in Healdsburg). Diners seem to gravitate to the counters overlooking the kitchen, the Bar Central cocktail bar and the dumpling-making operation. Above diners, check out the fun exposed concrete ceiling with Chinese characters referring to the nine essential flavors in Chinese cooking.\u003c/p>\n\u003cfigure id=\"attachment_116006\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/china-live-bar.jpg\" alt=\"Bar Central cocktail bar.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116006\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-bar.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-bar-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-bar-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-bar-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-bar-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-bar-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-bar-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-bar-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-bar-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-bar-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Bar Central cocktail bar.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116042\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/ceiling-china-live.jpg\" alt=\"Chinese characters referring to the nine essential flavors in Chinese cooking.\" width=\"1000\" height=\"1500\" class=\"size-full wp-image-116042\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/ceiling-china-live.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ceiling-china-live-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ceiling-china-live-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ceiling-china-live-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ceiling-china-live-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ceiling-china-live-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ceiling-china-live-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ceiling-china-live-520x780.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Chinese characters referring to the nine essential flavors in Chinese cooking.\u003c/figcaption>\u003c/figure>\n\u003cp>The rest of the menu at lunch is meant to round out the menu — starting with cold small plates like a spicy bowl of tree ear mushrooms, edamame and ginko nuts, then moving onto some wok stir-frys, grilled meats, and vegetable platters after dumplings and dim sum. There is no doubt, however, that the noodles-rice section and dim sum part of the menu are what cover most tables during the daytime. Dinner has a similar menu with a few more substantial meat and seafood plates.\u003c/p>\n\u003cfigure id=\"attachment_116020\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/salad.jpg\" alt=\"Black Tree Ears & Soya Beans, Gingko, Hot Mustard.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116020\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Black Tree Ears & Soya Beans, Gingko, Hot Mustard. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Strangely, we never received a cocktail or kombucha menu but that part of the operation has a great pedigree thanks to beverage director Duggan McDonnell (formerly with Cantina). The wine list is particularly noteworthy with several impressive small producers available by the glass. Let’s give bonus points for splitting whites between balmy and crisp and the reds between light and robust. But, in the daytime, it’s robust-flavored tea you’ll see being sipped everywhere. Desserts come from a kiosk opposite the main kitchen, dishing out coconut rice pudding with ginger and passion fruit or sesame soft serve and mango shaved ice, but most plates seemed to consider another round of dumplings as dessert.\u003c/p>\n\u003cfigure id=\"attachment_116023\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/tea-counter.jpg\" alt=\"Oolong Café at the entrance to China Live.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116023\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/tea-counter.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/tea-counter-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/tea-counter-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/tea-counter-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/tea-counter-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/tea-counter-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/tea-counter-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/tea-counter-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/tea-counter-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/tea-counter-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Oolong Café at the entrance to China Live.\u003c/figcaption>\u003c/figure>\n\u003cp>If you really need a sweet, why not just head towards the Oolong Café at the entrance and pick up a Chinese-inspired pastry or cookie with a to-go tea. Then browse around the retail market and immerse yourself in the full spectacle of this endeavor. That seems like a fitting conclusion to lunch at one of the most anticipated restaurant projects San Francisco has ever seen. \u003c/p>\n\u003cfigure id=\"attachment_116007\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/china-live-exterior.jpg\" alt=\"Entrance to China Live in San Francisco Chinatown.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116007\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-exterior.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-exterior-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-exterior-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-exterior-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-exterior-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-exterior-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-exterior-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-exterior-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-exterior-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-exterior-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Entrance to China Live in San Francisco Chinatown. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://chinalivesf.com/\" target=\"_blank\">\u003cstrong>China Live\u003c/strong>\u003c/a>\u003cbr>\n644 Broadway [\u003ca href=\"https://goo.gl/sSd4Ez\" target=\"_blank\">\u003cstrong>Map\u003c/strong>\u003c/a>]\u003cbr>\nSan Francisco, CA 94133\u003cbr>\nPh: (415) 788-8188\u003cbr>\nHours: Thu-Sat 11am- 11pm, Sun-Wed 11am- 10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ChinaLiveSF/\" target=\"_blank\">China Live\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/chinalivesf\" target=\"_blank\">@ChinaLiveSF \u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/chinalivesf/\" target=\"_blank\">chinalivesf\u003c/a>\u003cbr>\nPrice Range: Price Range: $$ ($9-$18, some dishes over $25 mainly at dinner)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>[ad floatright]\u003c/p>\n",
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"excerpt": "After a three-year wait, the much anticipated and highly ambitious Chinatown marketplace-restaurant is here.",
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"description": "After a three-year wait, the much anticipated and highly ambitious Chinatown marketplace-restaurant is here.",
"title": "China Live Serves Up The New SF Power Lunch | KQED",
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"headline": "China Live Serves Up The New SF Power Lunch",
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"source": "Restaurants, Bars, Cafes, Pop-Ups",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The name sounds like a Las Vegas revue. In reality, the only similarity of \u003ca href=\"http://chinalivesf.com/\" target=\"_blank\">China Live\u003c/a> and the Vegas Strip are both are a glittery spectacle, along with the fact that China Live resides along the Broadway corridor by all the Chinatown-North Beach border strip clubs. You walk by SROs, well-worn dim sum parlors, vacant lots under construction and, voilà, behold the designer chic white façade of China Live. You don’t even have to set foot inside to feel the energy. The ambition is palpable just standing by the imposing lions at the entrance.\u003c/p>\n\u003cfigure id=\"attachment_116008\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/china-live-inside.jpg\" alt=\"The interior space at China Live.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116008\">\u003cfigcaption class=\"wp-caption-text\">The interior space at China Live. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Everything is bigger and brighter in the 30,000 square foot restaurant-café-marketplace that simply has no other comparison in San Francisco (the \u003ca href=\"https://www.ferrybuildingmarketplace.com/\" target=\"_blank\">Ferry Building Marketplace\u003c/a> is really is its own unique genre. For anyone who been to Mario Batali’s \u003ca href=\"https://www.eataly.com/us_en/stores/nyc-flatiron\" target=\"_blank\">everything-Italian food hall bonanza\u003c/a> in New York (and now Boston and Chicago), you’ll sense similarities in terms of sheer overstimulation. But, for China Live, there’s just a different feel being right on the edge of Chinatown. Though the primary China Live restaurant is not expensive in this city of $18 salads and $15 cocktails, it’s decidedly pricier than the wonton soup, xiao long bao and countless other dishes that are equally great along Chinatown’s streets — and served at lower price amidst decidedly less sparkling digs. It’s a strange conundrum for SF diners. Do you dine in the real Chinatown or the marketplace trying to be a glossy, all-in-one emporium that is spiffed-up polished Chinatown under one roof?\u003c/p>\n\u003cfigure id=\"attachment_116009\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/china-live-interior1.jpg\" alt=\"The interior at China Live - dumpling station and counter.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116009\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-interior1.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-interior1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-interior1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-interior1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-interior1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-interior1-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-interior1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-interior1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-interior1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-interior1-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The interior at China Live - dumpling station and counter. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>First reports of China Live came a little over three years ago as a mammoth undertaking by restaurateur George Chen and Cindy Wong-Chen (best known for the much missed Betelnut in Cow Hollow). There are delays for every restaurant but this was a full-on three-year project that at long last opened two weeks ago. Earlier this week the lunch service in the generically named, 120-seat Market Restaurant launched, so we checked it out to avoid the massive dinner crowds.\u003c/p>\n\u003cfigure id=\"attachment_116012\" class=\"wp-caption aligncenter\" style=\"max-width: 5184px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/dumpling-station1.jpg\" alt=\"The dumpling station at China Live.\" width=\"5184\" height=\"3456\" class=\"size-full wp-image-116012\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/dumpling-station1.jpg 5184w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/dumpling-station1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/dumpling-station1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/dumpling-station1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/dumpling-station1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/dumpling-station1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/dumpling-station1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/dumpling-station1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/dumpling-station1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/dumpling-station1-520x347.jpg 520w\" sizes=\"(max-width: 5184px) 100vw, 5184px\">\u003cfigcaption class=\"wp-caption-text\">The dumpling station at China Live. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Ultimately the experience is solid after opening days and surely the tweaking will elevate it further. No avid \u003ca href=\"http://dintaifungusa.com/\" target=\"_blank\">Din Tai Fung\u003c/a> xiao long bao follower is going to order seconds of the version here, missing the perky skin to gushing juice contrast. Here, the Shanghai dumpling specialty is a collective bite that is perfectly fine but not on the same complexity level.\u003c/p>\n\u003cfigure id=\"attachment_116013\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/dumplings.jpg\" alt=\"Xiao Long Bao 'XLB' filled with Rich Consumme at China Live\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116013\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/dumplings.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/dumplings-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/dumplings-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/dumplings-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/dumplings-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/dumplings-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/dumplings-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/dumplings-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/dumplings-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/dumplings-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Xiao Long Bao 'XLB' filled with Rich Consumme at China Live \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The winning dish right now is a trio of Dongbei long potstickers with a fresh, invigorating filling of Chinese scallions, tofu, mushrooms, carrots and chives. You can just see this immediately getting mentioned in every vegetarian must-eat listicle (pro tip: dunk it in the vinegar and ginger strands that come with the xiao long bao). They truly are oversized fingers, sharing much more in common with giant French toast sticks than how you would imagine a customary potsticker.\u003c/p>\n\u003cfigure id=\"attachment_116019\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/potstickers.jpg\" alt=\"Dongbei Vegetarian Long Potstickers.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116019\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/potstickers.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/potstickers-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/potstickers-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/potstickers-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/potstickers-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/potstickers-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/potstickers-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/potstickers-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/potstickers-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/potstickers-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Dongbei Vegetarian Long Potstickers. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116025\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/veg-potsticker.jpg\" alt=\"Inside Dongbei Vegetarian Long Potstickers.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116025\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/veg-potsticker.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/veg-potsticker-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/veg-potsticker-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/veg-potsticker-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/veg-potsticker-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/veg-potsticker-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/veg-potsticker-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/veg-potsticker-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/veg-potsticker-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/veg-potsticker-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Inside Dongbei Vegetarian Long Potstickers. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Peking duck gets its own chef station on a side of the dining room with whole ducks getting chopped every minute or two. Curiously, those ducks are served already in somewhat dry sesame pockets that completely cover up the duck. A too generous addition of kumquat glaze also takes away from the tender duck meat. With the glaze and grease of the duck, it’s a mess on the plate — bring napkins. (That greasiness also was a potsticker issue since they clearly weren’t patted dry after being pan-fried).\u003c/p>\n\u003cfigure id=\"attachment_116018\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/peking-duck-station3.jpg\" alt=\"Peking duck station at China Live.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116018\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/peking-duck-station3.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/peking-duck-station3-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/peking-duck-station3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/peking-duck-station3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/peking-duck-station3-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/peking-duck-station3-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/peking-duck-station3-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/peking-duck-station3-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/peking-duck-station3-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/peking-duck-station3-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Peking duck station. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116026\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/peking-duck.jpg\" alt=\"Peking Duck with Kumquat Glaze, Traditional Condiments in Sesame Pockets at China Live.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116026\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/peking-duck.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/peking-duck-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/peking-duck-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/peking-duck-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/peking-duck-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/peking-duck-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/peking-duck-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/peking-duck-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/peking-duck-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/peking-duck-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Peking Duck with Kumquat Glaze, Traditional Condiments in Sesame Pockets. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In the noodles and rice section, try the satisfying Taipei beef noodle soup that could use a little more pizazz but is comforting in the way that beef broth and various cuts of beef can be. The brisket medallions floating about are medium rare and tender, sharing standout duties for the dish with the ideally al dente, thick udon-like housemade noodles. Housemade hot sauce beckons on the side to liven up the broth.\u003c/p>\n\u003cfigure id=\"attachment_116030\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/noodle-soup.jpg\" alt=\"Taipei Braised Beef Noodle Soup - Brisket/Tendon, Red Broth at China Live.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116030\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/noodle-soup.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/noodle-soup-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/noodle-soup-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/noodle-soup-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/noodle-soup-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/noodle-soup-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/noodle-soup-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/noodle-soup-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/noodle-soup-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/noodle-soup-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Taipei Braised Beef Noodle Soup - Brisket/Tendon, Red Broth at China Live. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>China Live’s Market Restaurant dining room and the whole project was designed by architect superstar firm AvroKO (just received a James Beard nomination for Single Thread in Healdsburg). Diners seem to gravitate to the counters overlooking the kitchen, the Bar Central cocktail bar and the dumpling-making operation. Above diners, check out the fun exposed concrete ceiling with Chinese characters referring to the nine essential flavors in Chinese cooking.\u003c/p>\n\u003cfigure id=\"attachment_116006\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/china-live-bar.jpg\" alt=\"Bar Central cocktail bar.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116006\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-bar.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-bar-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-bar-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-bar-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-bar-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-bar-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-bar-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-bar-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-bar-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-bar-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Bar Central cocktail bar.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116042\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/ceiling-china-live.jpg\" alt=\"Chinese characters referring to the nine essential flavors in Chinese cooking.\" width=\"1000\" height=\"1500\" class=\"size-full wp-image-116042\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/ceiling-china-live.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ceiling-china-live-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ceiling-china-live-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ceiling-china-live-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ceiling-china-live-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ceiling-china-live-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ceiling-china-live-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ceiling-china-live-520x780.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Chinese characters referring to the nine essential flavors in Chinese cooking.\u003c/figcaption>\u003c/figure>\n\u003cp>The rest of the menu at lunch is meant to round out the menu — starting with cold small plates like a spicy bowl of tree ear mushrooms, edamame and ginko nuts, then moving onto some wok stir-frys, grilled meats, and vegetable platters after dumplings and dim sum. There is no doubt, however, that the noodles-rice section and dim sum part of the menu are what cover most tables during the daytime. Dinner has a similar menu with a few more substantial meat and seafood plates.\u003c/p>\n\u003cfigure id=\"attachment_116020\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/salad.jpg\" alt=\"Black Tree Ears & Soya Beans, Gingko, Hot Mustard.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116020\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Black Tree Ears & Soya Beans, Gingko, Hot Mustard. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Strangely, we never received a cocktail or kombucha menu but that part of the operation has a great pedigree thanks to beverage director Duggan McDonnell (formerly with Cantina). The wine list is particularly noteworthy with several impressive small producers available by the glass. Let’s give bonus points for splitting whites between balmy and crisp and the reds between light and robust. But, in the daytime, it’s robust-flavored tea you’ll see being sipped everywhere. Desserts come from a kiosk opposite the main kitchen, dishing out coconut rice pudding with ginger and passion fruit or sesame soft serve and mango shaved ice, but most plates seemed to consider another round of dumplings as dessert.\u003c/p>\n\u003cfigure id=\"attachment_116023\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/tea-counter.jpg\" alt=\"Oolong Café at the entrance to China Live.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116023\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/tea-counter.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/tea-counter-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/tea-counter-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/tea-counter-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/tea-counter-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/tea-counter-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/tea-counter-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/tea-counter-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/tea-counter-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/tea-counter-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Oolong Café at the entrance to China Live.\u003c/figcaption>\u003c/figure>\n\u003cp>If you really need a sweet, why not just head towards the Oolong Café at the entrance and pick up a Chinese-inspired pastry or cookie with a to-go tea. Then browse around the retail market and immerse yourself in the full spectacle of this endeavor. That seems like a fitting conclusion to lunch at one of the most anticipated restaurant projects San Francisco has ever seen. \u003c/p>\n\u003cfigure id=\"attachment_116007\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/china-live-exterior.jpg\" alt=\"Entrance to China Live in San Francisco Chinatown.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116007\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-exterior.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-exterior-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-exterior-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-exterior-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-exterior-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-exterior-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-exterior-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-exterior-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-exterior-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-exterior-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Entrance to China Live in San Francisco Chinatown. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://chinalivesf.com/\" target=\"_blank\">\u003cstrong>China Live\u003c/strong>\u003c/a>\u003cbr>\n644 Broadway [\u003ca href=\"https://goo.gl/sSd4Ez\" target=\"_blank\">\u003cstrong>Map\u003c/strong>\u003c/a>]\u003cbr>\nSan Francisco, CA 94133\u003cbr>\nPh: (415) 788-8188\u003cbr>\nHours: Thu-Sat 11am- 11pm, Sun-Wed 11am- 10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ChinaLiveSF/\" target=\"_blank\">China Live\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/chinalivesf\" target=\"_blank\">@ChinaLiveSF \u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/chinalivesf/\" target=\"_blank\">chinalivesf\u003c/a>\u003cbr>\nPrice Range: Price Range: $$ ($9-$18, some dishes over $25 mainly at dinner)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Drip Line Brings Soulful, Singapore-Inspired Food to West Oakland",
"title": "Drip Line Brings Soulful, Singapore-Inspired Food to West Oakland",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_115620\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-115620\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/drip-line-exterior.jpg\" alt=\"Drip Line exterior.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/drip-line-exterior.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/drip-line-exterior-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/drip-line-exterior-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/drip-line-exterior-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/drip-line-exterior-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/drip-line-exterior-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/drip-line-exterior-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/drip-line-exterior-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/drip-line-exterior-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/drip-line-exterior-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Drip Line exterior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Even looking at a map, I couldn’t quite picture where Drip Line was. A stone’s throw from East Bay MUD (our local public water agency) and just off West Grand, mere blocks from my regular shortcut to the freeway—it’s in a neighborhood I’ve never thought about in terms of food, a hybrid of residential and industrial.\u003c/p>\n\u003cfigure id=\"attachment_115622\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-115622\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/drip-line-interior.jpg\" alt=\"Drip Line interior space\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/drip-line-interior.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/drip-line-interior-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/drip-line-interior-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/drip-line-interior-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/drip-line-interior-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/drip-line-interior-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/drip-line-interior-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/drip-line-interior-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/drip-line-interior-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/drip-line-interior-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Drip Line interior space \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The story begins a few years back when architects Carrie Shores and Josh Larson met chef Nora Dunning while designing Monkey Forest Road, where Dunning was chef. When that restaurant closed, Dunning became Culinary Operations Manager at Blue Bottle Coffee, a big job with a lot of moving parts. The three were reunited when Shores and Larson opened their new design space in West Oakland; they invited Dunning to open a community gathering place and to make it entirely her own. She is now an equity partner in what is one of the most elegant and inviting cafés in Oakland.\u003c/p>\n\u003cp>And she doesn’t shy away from embracing her model of cooking as “slow.” As she says, “Cooking takes time. Lots and lots of time. And we make everything here from scratch.” That includes the brioche for the breakfast sandwich and the exquisite sambal that enlivens several dishes.\u003c/p>\n\u003cfigure id=\"attachment_115617\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-115617\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/chef-nora-dunning.jpg\" alt=\"Executive Chef/Partner Nora Dunning\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/chef-nora-dunning.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/chef-nora-dunning-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/chef-nora-dunning-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/chef-nora-dunning-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/chef-nora-dunning-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/chef-nora-dunning-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/chef-nora-dunning-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/chef-nora-dunning-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/chef-nora-dunning-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/chef-nora-dunning-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Executive Chef/Partner Nora Dunning \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Dunning works with neighbor \u003ca href=\"http://www.cityslickerfarms.org/\" target=\"_blank\">City Slicker Farms\u003c/a>, a non-profit urban farm, to provide some of produce, and she also shops at the Old Oakland and Grand Lake farmers' markets weekly. \u003ca href=\"https://www.facebook.com/kosodate.farm\" target=\"_blank\">Kosodate Farm\u003c/a> grows the more esoteric ingredients she needs. She cooks all day on Sunday, planning the week’s menu and preparing sauces and stocks.\u003c/p>\n\u003cp>The restaurant’s name is an architectural term, denoting the paths water creates as it runs off buildings, and the metaphor for the café is to create paths that connect people through lovingly prepared food. Early signs indicate that the metaphor is also a completely literal success.\u003c/p>\n\u003cfigure id=\"attachment_115687\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/menu1.jpg\" alt=\"The Drip Line menu.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-115687\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/menu1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/menu1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/menu1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/menu1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/menu1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/menu1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/menu1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/menu1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/menu1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/menu1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Drip Line menu. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We were forced to narrow our lunch choices down to three. We started with the koji fried chicken sandwich, served on the aforementioned homemade brioche, dotted with black and white sesame seeds. The chicken is marinated in koji, a fungus used to make soy sauce and sake, deep-fried, and served in perfect ratio to the light, absorbent bun, with crisply sweet fennel slaw.\u003c/p>\n\u003cfigure id=\"attachment_115623\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-115623\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/fried-chix-sandwich.jpg\" alt=\"Koji Fried Chicken\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/fried-chix-sandwich.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/fried-chix-sandwich-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/fried-chix-sandwich-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/fried-chix-sandwich-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/fried-chix-sandwich-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/fried-chix-sandwich-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/fried-chix-sandwich-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/fried-chix-sandwich-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/fried-chix-sandwich-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/fried-chix-sandwich-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Koji Fried Chicken \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Next up was a terrific rendition of shrimp and grits, with a base of \u003ca href=\"http://ansonmills.com/\" target=\"_blank\">Anson Mills\u003c/a> coarse-ground corn grits, fried egg on top, and shrimp smothered in homemade sambal, deep with flavor and sweetly spicy.\u003c/p>\n\u003cfigure id=\"attachment_115631\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-115631\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/shrimp-grits.jpg\" alt=\"Shrimp & Grits\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/shrimp-grits.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/shrimp-grits-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/shrimp-grits-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/shrimp-grits-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/shrimp-grits-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/shrimp-grits-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/shrimp-grits-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/shrimp-grits-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/shrimp-grits-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/shrimp-grits-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shrimp & Grits \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Our grand finale was Gado Gado, a traditional Indonesian comfort food, made here with Chinese broccoli, carrots, quinoa, a poached egg, homemade sweet potato chips, and an addictive peanut-sambal sauce that’s worthy of eating on its own with a spoon.\u003c/p>\n\u003cfigure id=\"attachment_115624\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-115624\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/gado-gado.jpg\" alt=\" Gado Gado\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/gado-gado.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/gado-gado-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/gado-gado-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/gado-gado-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/gado-gado-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/gado-gado-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/gado-gado-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/gado-gado-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/gado-gado-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/gado-gado-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gado Gado \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We were too full for dessert, but the chef brought us a taste of her kaya, a coconut custard infused with pandan leaves that she serves with toast and eggs. For me, it’s the Malaysian/Singaporean version of homemade nutella, with coconut and butter in place of chocolate and hazelnuts: light, creamy, downright ethereal in flavor.\u003c/p>\n\u003cfigure id=\"attachment_115626\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-115626\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/homemade-coissants.jpg\" alt=\"Buttery housemade croissants\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/homemade-coissants.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/homemade-coissants-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/homemade-coissants-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/homemade-coissants-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/homemade-coissants-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/homemade-coissants-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/homemade-coissants-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/homemade-coissants-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/homemade-coissants-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/homemade-coissants-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Buttery housemade croissants \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you don’t have time for a meal, try a homemade pastry: straight-up buttery croissants or matcha-glazed snickedoodles, with nice medium-roasted drip coffee from \u003ca href=\"https://www.fourbarrelcoffee.com/\" target=\"_blank\">Four Barrel\u003c/a> or an herbal tea with fennel and cardamom, good for digestion. There’s a small selection of food to go as well.\u003c/p>\n\u003cfigure id=\"attachment_115619\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-115619\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/cookies1.jpg\" alt=\"Housemade cookies include matcha-glazed snickerdoodles.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/cookies1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cookies1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cookies1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cookies1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cookies1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cookies1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cookies1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cookies1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cookies1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cookies1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Housemade cookies include matcha-glazed snickerdoodles. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_115692\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/to-go-food1.jpg\" alt=\"Prepared food-to-go.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-115692\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/to-go-food1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/to-go-food1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/to-go-food1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/to-go-food1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/to-go-food1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/to-go-food1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/to-go-food1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/to-go-food1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/to-go-food1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/to-go-food1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Prepared food-to-go. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The aesthetically satisfying space, once a cookie factory, is minimalist in design, with a tile backdrop, white and blonde-wood walls, a high ceiling, and unobtrusive lighting with lots of sunlight coming in from the street. Guests sit at wooden, walnut-toned tables with bright yellow chairs. \u003ca href=\"http://hodosoy.com/\" target=\"_blank\">Hodo Soy\u003c/a> is in the vicinity and founder and tofu master Minh Tsai, one of Dunning’s culinary inspirations whose Yuba she regularly uses, was enjoying lunch there when we arrived, so word is out.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>We’ll be back for the congee and the chicken rice with turmeric and bone broth. And anything else Dunning dreams up between now and then.\u003c/p>\n\u003cfigure id=\"attachment_115689\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/quiche1.jpg\" alt=\"Seasonal Vegi & Goat Cheese Quiche.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-115689\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/quiche1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/quiche1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/quiche1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/quiche1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/quiche1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/quiche1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/quiche1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/quiche1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/quiche1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/quiche1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Seasonal Vegi & Goat Cheese Quiche. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://driplineoakland.com/\" target=\"_blank\">\u003cstrong>Drip Line\u003c/strong>\u003c/a>\u003cbr>\n1940 Union St., Ste. #21\u003cbr>\nOakland, CA 94607 [\u003ca href=\"https://goo.gl/zK7R7n\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: (510) 612-6952\u003cbr>\nHours: Mon-Fri, 7am-5pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/DripLineCafe/\" target=\"_blank\">Drip Line Oakland\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/DripLineCoffee\" target=\"_blank\">@DripLineCoffee\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/driplineoakland/\" target=\"_blank\">driplineoakland\u003c/a>\u003cbr>\nPrice Range: $ ($9-$13)\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_115620\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-115620\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/drip-line-exterior.jpg\" alt=\"Drip Line exterior.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/drip-line-exterior.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/drip-line-exterior-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/drip-line-exterior-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/drip-line-exterior-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/drip-line-exterior-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/drip-line-exterior-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/drip-line-exterior-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/drip-line-exterior-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/drip-line-exterior-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/drip-line-exterior-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Drip Line exterior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Even looking at a map, I couldn’t quite picture where Drip Line was. A stone’s throw from East Bay MUD (our local public water agency) and just off West Grand, mere blocks from my regular shortcut to the freeway—it’s in a neighborhood I’ve never thought about in terms of food, a hybrid of residential and industrial.\u003c/p>\n\u003cfigure id=\"attachment_115622\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-115622\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/drip-line-interior.jpg\" alt=\"Drip Line interior space\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/drip-line-interior.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/drip-line-interior-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/drip-line-interior-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/drip-line-interior-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/drip-line-interior-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/drip-line-interior-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/drip-line-interior-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/drip-line-interior-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/drip-line-interior-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/drip-line-interior-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Drip Line interior space \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The story begins a few years back when architects Carrie Shores and Josh Larson met chef Nora Dunning while designing Monkey Forest Road, where Dunning was chef. When that restaurant closed, Dunning became Culinary Operations Manager at Blue Bottle Coffee, a big job with a lot of moving parts. The three were reunited when Shores and Larson opened their new design space in West Oakland; they invited Dunning to open a community gathering place and to make it entirely her own. She is now an equity partner in what is one of the most elegant and inviting cafés in Oakland.\u003c/p>\n\u003cp>And she doesn’t shy away from embracing her model of cooking as “slow.” As she says, “Cooking takes time. Lots and lots of time. And we make everything here from scratch.” That includes the brioche for the breakfast sandwich and the exquisite sambal that enlivens several dishes.\u003c/p>\n\u003cfigure id=\"attachment_115617\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-115617\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/chef-nora-dunning.jpg\" alt=\"Executive Chef/Partner Nora Dunning\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/chef-nora-dunning.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/chef-nora-dunning-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/chef-nora-dunning-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/chef-nora-dunning-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/chef-nora-dunning-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/chef-nora-dunning-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/chef-nora-dunning-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/chef-nora-dunning-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/chef-nora-dunning-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/chef-nora-dunning-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Executive Chef/Partner Nora Dunning \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Dunning works with neighbor \u003ca href=\"http://www.cityslickerfarms.org/\" target=\"_blank\">City Slicker Farms\u003c/a>, a non-profit urban farm, to provide some of produce, and she also shops at the Old Oakland and Grand Lake farmers' markets weekly. \u003ca href=\"https://www.facebook.com/kosodate.farm\" target=\"_blank\">Kosodate Farm\u003c/a> grows the more esoteric ingredients she needs. She cooks all day on Sunday, planning the week’s menu and preparing sauces and stocks.\u003c/p>\n\u003cp>The restaurant’s name is an architectural term, denoting the paths water creates as it runs off buildings, and the metaphor for the café is to create paths that connect people through lovingly prepared food. Early signs indicate that the metaphor is also a completely literal success.\u003c/p>\n\u003cfigure id=\"attachment_115687\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/menu1.jpg\" alt=\"The Drip Line menu.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-115687\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/menu1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/menu1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/menu1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/menu1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/menu1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/menu1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/menu1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/menu1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/menu1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/menu1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Drip Line menu. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We were forced to narrow our lunch choices down to three. We started with the koji fried chicken sandwich, served on the aforementioned homemade brioche, dotted with black and white sesame seeds. The chicken is marinated in koji, a fungus used to make soy sauce and sake, deep-fried, and served in perfect ratio to the light, absorbent bun, with crisply sweet fennel slaw.\u003c/p>\n\u003cfigure id=\"attachment_115623\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-115623\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/fried-chix-sandwich.jpg\" alt=\"Koji Fried Chicken\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/fried-chix-sandwich.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/fried-chix-sandwich-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/fried-chix-sandwich-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/fried-chix-sandwich-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/fried-chix-sandwich-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/fried-chix-sandwich-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/fried-chix-sandwich-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/fried-chix-sandwich-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/fried-chix-sandwich-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/fried-chix-sandwich-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Koji Fried Chicken \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Next up was a terrific rendition of shrimp and grits, with a base of \u003ca href=\"http://ansonmills.com/\" target=\"_blank\">Anson Mills\u003c/a> coarse-ground corn grits, fried egg on top, and shrimp smothered in homemade sambal, deep with flavor and sweetly spicy.\u003c/p>\n\u003cfigure id=\"attachment_115631\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-115631\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/shrimp-grits.jpg\" alt=\"Shrimp & Grits\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/shrimp-grits.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/shrimp-grits-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/shrimp-grits-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/shrimp-grits-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/shrimp-grits-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/shrimp-grits-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/shrimp-grits-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/shrimp-grits-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/shrimp-grits-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/shrimp-grits-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shrimp & Grits \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Our grand finale was Gado Gado, a traditional Indonesian comfort food, made here with Chinese broccoli, carrots, quinoa, a poached egg, homemade sweet potato chips, and an addictive peanut-sambal sauce that’s worthy of eating on its own with a spoon.\u003c/p>\n\u003cfigure id=\"attachment_115624\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-115624\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/gado-gado.jpg\" alt=\" Gado Gado\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/gado-gado.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/gado-gado-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/gado-gado-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/gado-gado-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/gado-gado-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/gado-gado-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/gado-gado-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/gado-gado-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/gado-gado-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/gado-gado-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gado Gado \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We were too full for dessert, but the chef brought us a taste of her kaya, a coconut custard infused with pandan leaves that she serves with toast and eggs. For me, it’s the Malaysian/Singaporean version of homemade nutella, with coconut and butter in place of chocolate and hazelnuts: light, creamy, downright ethereal in flavor.\u003c/p>\n\u003cfigure id=\"attachment_115626\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-115626\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/homemade-coissants.jpg\" alt=\"Buttery housemade croissants\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/homemade-coissants.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/homemade-coissants-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/homemade-coissants-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/homemade-coissants-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/homemade-coissants-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/homemade-coissants-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/homemade-coissants-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/homemade-coissants-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/homemade-coissants-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/homemade-coissants-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Buttery housemade croissants \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you don’t have time for a meal, try a homemade pastry: straight-up buttery croissants or matcha-glazed snickedoodles, with nice medium-roasted drip coffee from \u003ca href=\"https://www.fourbarrelcoffee.com/\" target=\"_blank\">Four Barrel\u003c/a> or an herbal tea with fennel and cardamom, good for digestion. There’s a small selection of food to go as well.\u003c/p>\n\u003cfigure id=\"attachment_115619\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-115619\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/cookies1.jpg\" alt=\"Housemade cookies include matcha-glazed snickerdoodles.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/cookies1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cookies1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cookies1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cookies1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cookies1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cookies1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cookies1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cookies1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cookies1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cookies1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Housemade cookies include matcha-glazed snickerdoodles. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_115692\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/to-go-food1.jpg\" alt=\"Prepared food-to-go.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-115692\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/to-go-food1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/to-go-food1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/to-go-food1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/to-go-food1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/to-go-food1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/to-go-food1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/to-go-food1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/to-go-food1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/to-go-food1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/to-go-food1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Prepared food-to-go. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The aesthetically satisfying space, once a cookie factory, is minimalist in design, with a tile backdrop, white and blonde-wood walls, a high ceiling, and unobtrusive lighting with lots of sunlight coming in from the street. Guests sit at wooden, walnut-toned tables with bright yellow chairs. \u003ca href=\"http://hodosoy.com/\" target=\"_blank\">Hodo Soy\u003c/a> is in the vicinity and founder and tofu master Minh Tsai, one of Dunning’s culinary inspirations whose Yuba she regularly uses, was enjoying lunch there when we arrived, so word is out.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>We’ll be back for the congee and the chicken rice with turmeric and bone broth. And anything else Dunning dreams up between now and then.\u003c/p>\n\u003cfigure id=\"attachment_115689\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/quiche1.jpg\" alt=\"Seasonal Vegi & Goat Cheese Quiche.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-115689\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/quiche1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/quiche1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/quiche1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/quiche1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/quiche1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/quiche1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/quiche1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/quiche1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/quiche1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/quiche1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Seasonal Vegi & Goat Cheese Quiche. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://driplineoakland.com/\" target=\"_blank\">\u003cstrong>Drip Line\u003c/strong>\u003c/a>\u003cbr>\n1940 Union St., Ste. #21\u003cbr>\nOakland, CA 94607 [\u003ca href=\"https://goo.gl/zK7R7n\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: (510) 612-6952\u003cbr>\nHours: Mon-Fri, 7am-5pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/DripLineCafe/\" target=\"_blank\">Drip Line Oakland\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/DripLineCoffee\" target=\"_blank\">@DripLineCoffee\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/driplineoakland/\" target=\"_blank\">driplineoakland\u003c/a>\u003cbr>\nPrice Range: $ ($9-$13)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"id": "baycurious",
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"tagline": "Exploring the Bay Area, one question at a time",
"info": "KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.",
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},
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},
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"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
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"order": 8
},
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"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
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"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
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"order": 1
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"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
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"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
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"order": 9
},
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"hidden-brain": {
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"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
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"how-i-built-this": {
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"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
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"airtime": "SUN 7:30pm-8pm",
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"hyphenacion": {
"id": "hyphenacion",
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"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"order": 15
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},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
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"order": 18
},
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},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
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"source": "npr"
},
"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
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},
"masters-of-scale": {
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"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
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"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
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}
},
"morning-edition": {
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