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"bio": "Kim Westerman has been writing about food and wine for most of her adult life. Originally from North Carolina, she moved to Berkeley in 2006 to pursue the California dream, which, it turns out, is all it’s cracked up to be. She’s a farmers' market junkie, a lover of all things tomato, and Champagne-obsessed. She loves to cook with her kids, eight and three, and she makes frequent pilgrimages to International Boulevard in search of her next favorite Mexican dish. She spends an inordinate amount of time thinking about food and wine pairing, often starting with the wine and working backwards when planning menus. She is a Level I Sommelier and a Licensed Q-Grader. Her work has appeared in KQED's Bay Area Bites, Forbes.com, the New York Times, the San Francisco Chronicle, Tasting Table, Fodor’s Travel Guides, and lots of other publications. You can follow Kim on Twitter and Instagram @throughtraveler.",
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"bio": "Jeff Cianci is a freelance food writer based in San Jose. While studying journalism in college, Jeff’s curiosity landed him at a busy California bistro where he experienced a crash course in culinary training over two summer breaks, learning on the job with a very patient chef as his mentor. Around the same time, Jeff married his journalism degree to his appreciation for the restaurant world and determined food writing would be his career path. In his work Jeff most enjoys profiling chefs and learning their background, finding a new favorite restaurant and sharing his experiences with others through his reviews and social media. In addition to KQED's Bay Area Bites, Jeff writes restaurant reviews for Metro Silicon Valley and new restaurant guides for Eater National. Follow Jeff on Twitter \u003ca href=\"https://twitter.com/Cheffreycianci\" target=_blank\">@Cheffreycianci\u003c/a>.",
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"disqusTitle": "Guide: 5 Popular Restaurants South of San Francisco Serving Health-Conscious Food",
"title": "Guide: 5 Popular Restaurants South of San Francisco Serving Health-Conscious Food",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>With the New Year, come New Year’s resolutions which more often than not are commitments to make healthier lifestyle choices. Unfortunately, going out to eat while trying to stick to your health-conscious resolutions can be a challenge. Thankfully, the Bay Area is home to numerous restaurants committed to serving a menu of health-conscious dishes prepared with satisfying and nutritious ingredients. Have no fear, food can both be healthy \u003cem>and\u003c/em> full of flavor! Here are five popular restaurants south of San Francisco, perfect for enjoying tasty dishes prepared from healthy ingredients you can feel good about eating. If we missed your favorite, please be sure to share it in the comments.\u003c/p>\n\u003cfigure id=\"attachment_115086\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/AsianBoxShrimp.jpg\" alt=\"Lime basil shrimp with peanut sauce at Asian Box.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-115086\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxShrimp.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxShrimp-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxShrimp-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxShrimp-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxShrimp-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxShrimp-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxShrimp-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxShrimp-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxShrimp-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxShrimp-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lime basil shrimp with peanut sauce at Asian Box. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With a fully customizable menu, \u003cstrong>Asian Box\u003c/strong> is a great option for healthy, made-to-order dishes that are inspired by Asian street food. Asian Box is committed to using all natural ingredients free of any additives, antibiotics, hormones, or pesticides. Additionally, all the sauces and marinades are prepared in-house from scratch. Customers can build a rice, salad or noodle bowl to their liking or pick from a selection of specialty boxes. If you’re a vegetarian or just looking for a meat-free option, the Garden Box is a delicious option with tofu and steamed vegetables over brown rice with a sweet and mild coconut curry sauce.\u003c/p>\n\u003cfigure id=\"attachment_115084\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/AsianBoxGarden.jpg\" alt=\"The Garden Box at Asian Box in Mountain View.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-115084\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxGarden.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxGarden-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxGarden-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxGarden-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxGarden-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxGarden-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxGarden-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxGarden-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxGarden-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxGarden-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Garden Box at Asian Box in Mountain View. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_115085\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/AsianBoxInside.jpg\" alt=\"Inside Asian Box in Mountain View.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-115085\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxInside.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxInside-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxInside-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxInside-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxInside-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxInside-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxInside-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxInside-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxInside-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxInside-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Asian Box in Mountain View. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.asianbox.com/\" target=\"_blank\">\u003cstrong>Asian Box\u003c/strong>\u003c/a>\u003cbr>\nMultiple locations [\u003ca href=\"https://goo.gl/hQP4bH\" target=\"_blank\">map\u003c/a>]\u003cbr>\n42 Castro St.\u003cbr>\nMountain View, CA 94041\u003cbr>\nPh: (650) 584-3947\u003cbr>\nHours: Mon-Sun 11am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/AsianBoxEats/\" target=\"_blank\">Asian Box\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/AsianBox\" target=\"_blank\">@AsianBox\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_115087\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/CalafiaBurger.jpg\" alt=\"The Calafia vegetable burger.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-115087\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaBurger.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaBurger-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaBurger-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaBurger-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaBurger-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaBurger-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaBurger-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaBurger-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaBurger-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaBurger-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Calafia vegetable burger. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Opened by the former Executive Chef at Google, Charlie Ayers, \u003cstrong>Calafia Café\u003c/strong> has become a popular neighborhood eatery in Palo Alto. The restaurant has a large menu serving California cuisine and is committed to using organic, locally sourced ingredients. Calafia has an extensive vegetarian menu with entree salads and noodle bowls, as well as sandwiches and other vegetarian specialties. Equally tasty as a vegetarian dish or just a change of pace from the standard hamburger, Calafia’s vegetable burger is prepared with a hearty but wholesome blend of roasted beets, mushrooms, carrots, and lentils. Topped with melted cheddar, grilled onions, roasted mushrooms, and a chunky tomato jam, the hefty burger is filling and full of flavor.\u003c/p>\n\u003cfigure id=\"attachment_115088\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/CalafiaInside.jpg\" alt=\"Inside Calafia Café at Town & Country Shopping Center in Palo Alto.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-115088\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaInside.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaInside-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaInside-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaInside-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaInside-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaInside-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaInside-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaInside-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaInside-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaInside-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Calafia Café at Town & Country Shopping Center in Palo Alto. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://calafiapaloalto.com/\" target=\"_blank\">\u003cstrong>Calafia Cafe\u003c/strong>\u003c/a>\u003cbr>\n855 El Camino Real #130 [\u003ca href=\"https://goo.gl/CkKb4t\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPalo Alto, CA 94301\u003cbr>\nPh: (650) 322-9200\u003cbr>\nHours: Mon-Fri 8:30-10:30am 11am-9pm; Sat-Sun 9am-2:45pm 4-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/CalafiaCafe/?fref=ts\" target=\"_blank\">Calafia\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/calafiapaloalto\" target=\"_blank\">@calafiapaloalto\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_115089\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/DetoxCaliBowl.jpg\" alt=\"The Cali bowl at Detox Kitchen.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-115089\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxCaliBowl.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxCaliBowl-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxCaliBowl-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxCaliBowl-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxCaliBowl-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxCaliBowl-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxCaliBowl-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxCaliBowl-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxCaliBowl-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxCaliBowl-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Cali bowl at Detox Kitchen. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The newly opened \u003cstrong>Detox Kitchen & Juice Bar\u003c/strong> in Belmont is a perfect destination for anyone committed to healthier eating. The trendy eatery serves a dishes of wholesome and filling bowls prepared with fresh, unprocessed ingredients. For those who are following special diets such as Paleo or Whole 30, which eliminate grains, added sugar and other restrictions, Detox Kitchen offers a number of dishes which cater to those diets. The Cali bowl which features riced cauliflower topped with kale, carrots, radishes, cucumbers, tomatoes, and crunchy sunflower seeds, is an impressively filling and guilt-free option.\u003c/p>\n\u003cfigure id=\"attachment_115091\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/DetoxSpaghettiSquash.jpg\" alt=\"The spaghetti squash bowl at Detox Kitchen.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-115091\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxSpaghettiSquash.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxSpaghettiSquash-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxSpaghettiSquash-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxSpaghettiSquash-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxSpaghettiSquash-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxSpaghettiSquash-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxSpaghettiSquash-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxSpaghettiSquash-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxSpaghettiSquash-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxSpaghettiSquash-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The spaghetti squash bowl at Detox Kitchen. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_115090\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/DetoxKitchenInside.jpg\" alt=\"Inside Detox Kitchen in Belmont.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-115090\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxKitchenInside.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxKitchenInside-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxKitchenInside-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxKitchenInside-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxKitchenInside-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxKitchenInside-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxKitchenInside-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxKitchenInside-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxKitchenInside-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxKitchenInside-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Detox Kitchen in Belmont. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/detox-kitchen-and-juice-bar-belmont\" target=\"_blank\">\u003cstrong>Detox Kitchen & Juice Bar\u003c/strong>\u003c/a>\u003cbr>\n1200 El Camino Real [\u003ca href=\"https://goo.gl/BTMqDb\" target=\"_blank\">map\u003c/a>]\u003cbr>\nBelmont, CA 94002\u003cbr>\nPh: (650) 264-8211\u003cbr>\nHours: Mon-Fri 7am-5pm; Sat-Sun 9am-2pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/detoxkitchen/\" target=\"_blank\">Detox Kitchen & Juice Bar\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_115094\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/SproutDavy.jpg\" alt=\"The Davy salad at Sprout Café.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-115094\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutDavy.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutDavy-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutDavy-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutDavy-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutDavy-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutDavy-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutDavy-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutDavy-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutDavy-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutDavy-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Davy salad at Sprout Café. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A healthy menu of large salads, soups, and sandwiches makes \u003cstrong>Sprout Cafe\u003c/strong> a popular lunch option in downtown Palo Alto. Health-conscious customers can build their salad as they chose with a large selection of ingredients such as quinoa and farro, roasted vegetables, and wholesome proteins such as herb crusted salmon and grilled chicken. A large menu of signature salads is also available with plenty of healthy options such as The Davy which features orange and miso-glazed salmon over a bed of arugula with sweet corn, shaved fennel, avocado, red onions, candied walnuts and white cheddar with a sesame ginger dressing.\u003c/p>\n\u003cfigure id=\"attachment_115092\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/SproutAutumn.jpg\" alt=\"The autumn salad at Sprout Café.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-115092\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutAutumn.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutAutumn-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutAutumn-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutAutumn-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutAutumn-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutAutumn-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutAutumn-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutAutumn-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutAutumn-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutAutumn-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The autumn salad at Sprout Café. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_115093\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/SproutCafeInside.jpg\" alt=\"Inside Sprout Café in Palo Alto.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-115093\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutCafeInside.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutCafeInside-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutCafeInside-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutCafeInside-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutCafeInside-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutCafeInside-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutCafeInside-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutCafeInside-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutCafeInside-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutCafeInside-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Sprout Café in Palo Alto. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://cafesprout.com/home\" target=\"_blank\">\u003cstrong>Sprout Cafe\u003c/strong>\u003c/a>\u003cbr>\n168 University Ave. [\u003ca href=\"https://goo.gl/PdVfH6\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPalo Alto, CA 94301\u003cbr>\nPh: (650) 323-7688\u003cbr>\nHours: Mon-Sat 11am-9pm; Closed on Sundays\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/sproutcafe/?fref=ts\" target=\"_blank\">Sprout Café\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/sprout_cafe\" target=\"_blank\">@SproutCafe\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_115096\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/SunnyBowlChicken.jpg\" alt=\"A hot stone pot with chicken and vegetables at Sunny Bowl.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-115096\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlChicken.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlChicken-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlChicken-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlChicken-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlChicken-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlChicken-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlChicken-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlChicken-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlChicken-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlChicken-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A hot stone pot with chicken and vegetables at Sunny Bowl. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Sunny Bowl\u003c/strong> serves a menu of Korean-style hot stone pots and colorful salads, making it a popular and healthy lunch option. The salads are wholesome and filling with a heaping mix of red and green cabbage, steamed rice, shredded carrots, cucumbers, grape tomatoes and kimchi. The salads can be topped with Korean-style rib eye or short ribs, chicken, shrimp, or Hawaiian poke. The signature dish at Sunny bowl is the sizzling hot stone rice bowls which are topped with spinach, carrots and bean sprouts. A fried egg and your choice of meat provide the protein sources.\u003c/p>\n\u003cfigure id=\"attachment_115097\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/SunnyBowlPoke.jpg\" alt=\"A salad bowl topped with Hawaiian poke at Sunny Bowl.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-115097\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlPoke.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlPoke-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlPoke-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlPoke-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlPoke-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlPoke-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlPoke-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlPoke-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlPoke-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlPoke-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A salad bowl topped with Hawaiian poke at Sunny Bowl. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_115095\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/SunnBowlInside.jpg\" alt=\"Inside Sunny Bowl in Mountain View.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-115095\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnBowlInside.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnBowlInside-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnBowlInside-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnBowlInside-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnBowlInside-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnBowlInside-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnBowlInside-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnBowlInside-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnBowlInside-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnBowlInside-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Sunny Bowl in Mountain View. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/sunny-bowl-mountain-view\" target=\"_blank\">\u003cstrong>Sunny Bowl\u003c/strong>\u003c/a>\u003cbr>\n1477 Plymouth St [\u003ca href=\"https://goo.gl/nsNb48\" target=\"_blank\">map\u003c/a>]\u003cbr>\nMountain View, CA 94043\u003cbr>\nPh: (650) 625-0361\u003cbr>\nHours: Mon-Fri 11am-9pm; Sat 12-9pm; Closed on Sundays\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Sunny-Bowl/105004329542666?fref=ts\" target=\"_blank\">Sunny Bowl\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>With the New Year, come New Year’s resolutions which more often than not are commitments to make healthier lifestyle choices. Unfortunately, going out to eat while trying to stick to your health-conscious resolutions can be a challenge. Thankfully, the Bay Area is home to numerous restaurants committed to serving a menu of health-conscious dishes prepared with satisfying and nutritious ingredients. Have no fear, food can both be healthy \u003cem>and\u003c/em> full of flavor! Here are five popular restaurants south of San Francisco, perfect for enjoying tasty dishes prepared from healthy ingredients you can feel good about eating. If we missed your favorite, please be sure to share it in the comments.\u003c/p>\n\u003cfigure id=\"attachment_115086\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/AsianBoxShrimp.jpg\" alt=\"Lime basil shrimp with peanut sauce at Asian Box.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-115086\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxShrimp.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxShrimp-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxShrimp-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxShrimp-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxShrimp-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxShrimp-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxShrimp-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxShrimp-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxShrimp-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxShrimp-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lime basil shrimp with peanut sauce at Asian Box. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With a fully customizable menu, \u003cstrong>Asian Box\u003c/strong> is a great option for healthy, made-to-order dishes that are inspired by Asian street food. Asian Box is committed to using all natural ingredients free of any additives, antibiotics, hormones, or pesticides. Additionally, all the sauces and marinades are prepared in-house from scratch. Customers can build a rice, salad or noodle bowl to their liking or pick from a selection of specialty boxes. If you’re a vegetarian or just looking for a meat-free option, the Garden Box is a delicious option with tofu and steamed vegetables over brown rice with a sweet and mild coconut curry sauce.\u003c/p>\n\u003cfigure id=\"attachment_115084\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/AsianBoxGarden.jpg\" alt=\"The Garden Box at Asian Box in Mountain View.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-115084\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxGarden.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxGarden-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxGarden-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxGarden-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxGarden-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxGarden-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxGarden-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxGarden-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxGarden-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxGarden-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Garden Box at Asian Box in Mountain View. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_115085\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/AsianBoxInside.jpg\" alt=\"Inside Asian Box in Mountain View.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-115085\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxInside.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxInside-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxInside-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxInside-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxInside-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxInside-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxInside-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxInside-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxInside-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxInside-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Asian Box in Mountain View. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.asianbox.com/\" target=\"_blank\">\u003cstrong>Asian Box\u003c/strong>\u003c/a>\u003cbr>\nMultiple locations [\u003ca href=\"https://goo.gl/hQP4bH\" target=\"_blank\">map\u003c/a>]\u003cbr>\n42 Castro St.\u003cbr>\nMountain View, CA 94041\u003cbr>\nPh: (650) 584-3947\u003cbr>\nHours: Mon-Sun 11am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/AsianBoxEats/\" target=\"_blank\">Asian Box\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/AsianBox\" target=\"_blank\">@AsianBox\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_115087\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/CalafiaBurger.jpg\" alt=\"The Calafia vegetable burger.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-115087\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaBurger.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaBurger-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaBurger-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaBurger-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaBurger-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaBurger-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaBurger-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaBurger-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaBurger-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaBurger-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Calafia vegetable burger. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Opened by the former Executive Chef at Google, Charlie Ayers, \u003cstrong>Calafia Café\u003c/strong> has become a popular neighborhood eatery in Palo Alto. The restaurant has a large menu serving California cuisine and is committed to using organic, locally sourced ingredients. Calafia has an extensive vegetarian menu with entree salads and noodle bowls, as well as sandwiches and other vegetarian specialties. Equally tasty as a vegetarian dish or just a change of pace from the standard hamburger, Calafia’s vegetable burger is prepared with a hearty but wholesome blend of roasted beets, mushrooms, carrots, and lentils. Topped with melted cheddar, grilled onions, roasted mushrooms, and a chunky tomato jam, the hefty burger is filling and full of flavor.\u003c/p>\n\u003cfigure id=\"attachment_115088\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/CalafiaInside.jpg\" alt=\"Inside Calafia Café at Town & Country Shopping Center in Palo Alto.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-115088\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaInside.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaInside-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaInside-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaInside-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaInside-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaInside-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaInside-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaInside-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaInside-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaInside-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Calafia Café at Town & Country Shopping Center in Palo Alto. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://calafiapaloalto.com/\" target=\"_blank\">\u003cstrong>Calafia Cafe\u003c/strong>\u003c/a>\u003cbr>\n855 El Camino Real #130 [\u003ca href=\"https://goo.gl/CkKb4t\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPalo Alto, CA 94301\u003cbr>\nPh: (650) 322-9200\u003cbr>\nHours: Mon-Fri 8:30-10:30am 11am-9pm; Sat-Sun 9am-2:45pm 4-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/CalafiaCafe/?fref=ts\" target=\"_blank\">Calafia\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/calafiapaloalto\" target=\"_blank\">@calafiapaloalto\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_115089\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/DetoxCaliBowl.jpg\" alt=\"The Cali bowl at Detox Kitchen.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-115089\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxCaliBowl.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxCaliBowl-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxCaliBowl-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxCaliBowl-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxCaliBowl-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxCaliBowl-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxCaliBowl-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxCaliBowl-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxCaliBowl-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxCaliBowl-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Cali bowl at Detox Kitchen. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The newly opened \u003cstrong>Detox Kitchen & Juice Bar\u003c/strong> in Belmont is a perfect destination for anyone committed to healthier eating. The trendy eatery serves a dishes of wholesome and filling bowls prepared with fresh, unprocessed ingredients. For those who are following special diets such as Paleo or Whole 30, which eliminate grains, added sugar and other restrictions, Detox Kitchen offers a number of dishes which cater to those diets. The Cali bowl which features riced cauliflower topped with kale, carrots, radishes, cucumbers, tomatoes, and crunchy sunflower seeds, is an impressively filling and guilt-free option.\u003c/p>\n\u003cfigure id=\"attachment_115091\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/DetoxSpaghettiSquash.jpg\" alt=\"The spaghetti squash bowl at Detox Kitchen.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-115091\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxSpaghettiSquash.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxSpaghettiSquash-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxSpaghettiSquash-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxSpaghettiSquash-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxSpaghettiSquash-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxSpaghettiSquash-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxSpaghettiSquash-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxSpaghettiSquash-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxSpaghettiSquash-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxSpaghettiSquash-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The spaghetti squash bowl at Detox Kitchen. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_115090\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/DetoxKitchenInside.jpg\" alt=\"Inside Detox Kitchen in Belmont.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-115090\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxKitchenInside.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxKitchenInside-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxKitchenInside-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxKitchenInside-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxKitchenInside-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxKitchenInside-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxKitchenInside-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxKitchenInside-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxKitchenInside-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxKitchenInside-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Detox Kitchen in Belmont. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/detox-kitchen-and-juice-bar-belmont\" target=\"_blank\">\u003cstrong>Detox Kitchen & Juice Bar\u003c/strong>\u003c/a>\u003cbr>\n1200 El Camino Real [\u003ca href=\"https://goo.gl/BTMqDb\" target=\"_blank\">map\u003c/a>]\u003cbr>\nBelmont, CA 94002\u003cbr>\nPh: (650) 264-8211\u003cbr>\nHours: Mon-Fri 7am-5pm; Sat-Sun 9am-2pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/detoxkitchen/\" target=\"_blank\">Detox Kitchen & Juice Bar\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_115094\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/SproutDavy.jpg\" alt=\"The Davy salad at Sprout Café.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-115094\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutDavy.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutDavy-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutDavy-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutDavy-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutDavy-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutDavy-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutDavy-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutDavy-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutDavy-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutDavy-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Davy salad at Sprout Café. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A healthy menu of large salads, soups, and sandwiches makes \u003cstrong>Sprout Cafe\u003c/strong> a popular lunch option in downtown Palo Alto. Health-conscious customers can build their salad as they chose with a large selection of ingredients such as quinoa and farro, roasted vegetables, and wholesome proteins such as herb crusted salmon and grilled chicken. A large menu of signature salads is also available with plenty of healthy options such as The Davy which features orange and miso-glazed salmon over a bed of arugula with sweet corn, shaved fennel, avocado, red onions, candied walnuts and white cheddar with a sesame ginger dressing.\u003c/p>\n\u003cfigure id=\"attachment_115092\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/SproutAutumn.jpg\" alt=\"The autumn salad at Sprout Café.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-115092\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutAutumn.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutAutumn-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutAutumn-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutAutumn-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutAutumn-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutAutumn-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutAutumn-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutAutumn-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutAutumn-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutAutumn-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The autumn salad at Sprout Café. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_115093\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/SproutCafeInside.jpg\" alt=\"Inside Sprout Café in Palo Alto.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-115093\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutCafeInside.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutCafeInside-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutCafeInside-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutCafeInside-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutCafeInside-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutCafeInside-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutCafeInside-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutCafeInside-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutCafeInside-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutCafeInside-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Sprout Café in Palo Alto. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://cafesprout.com/home\" target=\"_blank\">\u003cstrong>Sprout Cafe\u003c/strong>\u003c/a>\u003cbr>\n168 University Ave. [\u003ca href=\"https://goo.gl/PdVfH6\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPalo Alto, CA 94301\u003cbr>\nPh: (650) 323-7688\u003cbr>\nHours: Mon-Sat 11am-9pm; Closed on Sundays\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/sproutcafe/?fref=ts\" target=\"_blank\">Sprout Café\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/sprout_cafe\" target=\"_blank\">@SproutCafe\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_115096\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/SunnyBowlChicken.jpg\" alt=\"A hot stone pot with chicken and vegetables at Sunny Bowl.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-115096\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlChicken.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlChicken-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlChicken-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlChicken-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlChicken-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlChicken-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlChicken-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlChicken-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlChicken-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlChicken-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A hot stone pot with chicken and vegetables at Sunny Bowl. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Sunny Bowl\u003c/strong> serves a menu of Korean-style hot stone pots and colorful salads, making it a popular and healthy lunch option. The salads are wholesome and filling with a heaping mix of red and green cabbage, steamed rice, shredded carrots, cucumbers, grape tomatoes and kimchi. The salads can be topped with Korean-style rib eye or short ribs, chicken, shrimp, or Hawaiian poke. The signature dish at Sunny bowl is the sizzling hot stone rice bowls which are topped with spinach, carrots and bean sprouts. A fried egg and your choice of meat provide the protein sources.\u003c/p>\n\u003cfigure id=\"attachment_115097\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/SunnyBowlPoke.jpg\" alt=\"A salad bowl topped with Hawaiian poke at Sunny Bowl.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-115097\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlPoke.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlPoke-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlPoke-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlPoke-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlPoke-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlPoke-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlPoke-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlPoke-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlPoke-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlPoke-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A salad bowl topped with Hawaiian poke at Sunny Bowl. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_115095\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/SunnBowlInside.jpg\" alt=\"Inside Sunny Bowl in Mountain View.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-115095\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnBowlInside.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnBowlInside-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnBowlInside-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnBowlInside-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnBowlInside-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnBowlInside-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnBowlInside-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnBowlInside-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnBowlInside-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnBowlInside-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Sunny Bowl in Mountain View. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/sunny-bowl-mountain-view\" target=\"_blank\">\u003cstrong>Sunny Bowl\u003c/strong>\u003c/a>\u003cbr>\n1477 Plymouth St [\u003ca href=\"https://goo.gl/nsNb48\" target=\"_blank\">map\u003c/a>]\u003cbr>\nMountain View, CA 94043\u003cbr>\nPh: (650) 625-0361\u003cbr>\nHours: Mon-Fri 11am-9pm; Sat 12-9pm; Closed on Sundays\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Sunny-Bowl/105004329542666?fref=ts\" target=\"_blank\">Sunny Bowl\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Bay Area Bites Guide to 5 Favorite Spots for Mac and Cheese in Berkeley and Oakland",
"title": "Bay Area Bites Guide to 5 Favorite Spots for Mac and Cheese in Berkeley and Oakland",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>For many people, mac and cheese equals comfort. It’s a childhood food, perfect for picky eaters: even if you hated spices or weird textures as a kid, you probably still loved mac and cheese, whether homemade or from the blue box. As an adult, eating the dish is an easy way to go back to a simpler, cheesier time.\u003c/p>\n\u003cp>In the Bay Area, there are are plenty of restaurants that recognize mac and cheese’s homey appeal. There are countless versions, some gussied up with stinky cheeses, others hewing to tradition with the classic bright orange cheddar. Here are five of our favorite versions in Berkeley and Oakland. Did we miss yours favorite Let us know in the comments.\u003c/p>\n\u003cfigure id=\"attachment_114868\" class=\"wp-caption aligncenter\" style=\"max-width: 3264px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/homeroom2.jpg\" alt=\"The Gilroy Garlic Mac at Temescal's Homeroom.\" width=\"3264\" height=\"2448\" class=\"size-full wp-image-114868\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/homeroom2.jpg 3264w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/homeroom2-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/homeroom2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/homeroom2-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/homeroom2-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/homeroom2-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/homeroom2-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/homeroom2-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/homeroom2-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/homeroom2-520x390.jpg 520w\" sizes=\"(max-width: 3264px) 100vw, 3264px\">\u003cfigcaption class=\"wp-caption-text\">The Gilroy Garlic Mac at Temescal's Homeroom. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You can't mention mac and cheese in the Bay Area without mentioning \u003cstrong>Homeroom\u003c/strong>, the Temescal restaurant dedicated to the stuff, a place so popular they had to open a second location, offering only to-go orders, in 2014. They also have a cookbook--they know what they’re doing when it comes to mac and cheese. Their restaurant offers unique versions of the dish, with enough combinations of crunch, spice and proteins to please any group, and there’s even a tofu and nutritional yeast version for vegans. Their most popular, the Gilroy Garlic Mac, came out so hot it was bubbling, with an abundance of molten cheese and crispy lid of panko breadcrumbs topping a mix of al dente macaroni and a comforting sauce of gouda, pecorino and a date-threatening amount of garlic. It’s big enough to share, and if you don’t, you’re likely to fall asleep in the school-themed restaurant, their line of custom, mac and cheese-themed postcards (“Not to be be cheesy but I miss you”) the last thing you see before dreamland.\u003c/p>\n\u003cp>\u003ca href=\"http://homeroom510.com/\" target=\"_blank\">\u003cstrong>Homeroom\u003c/strong>\u003c/a>\u003cbr>\n400 40th St. [\u003ca href=\"https://goo.gl/maps/qUeVWanuVhD2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 597-0400\u003cbr>\nHours: Tue-Sun, 11am-10pm; closed Monday.\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Homeroom510\" target=\"_blank\">Homeroom\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/homeroom510\" target=\"_blank\">@homeroom510\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/homeroom510/\" target=\"_blank\">@homeroom510\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\u003cfigure id=\"attachment_114860\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/IMG_1539-new.jpg\" alt=\"Bacon mac and cheese at Angeline's in downtown Berkeley.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-114860\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1539-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1539-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1539-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1539-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1539-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1539-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1539-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1539-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1539-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1539-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bacon mac and cheese at Angeline's in downtown Berkeley. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Angeline’s\u003c/strong> in Berkeley immediately advertises the fact that you’re in a New Orleans-style restaurant. There’s a brass brand soundtrack, Crystal on the table and walls covered with alligators and Mardi Gras signs. Their menu offers beignets, gumbo and muffalettas, and a side dish of mac and cheese. It’s a better version of the kind of classic, no-frills mac and cheese you get at Southern soul food restaurants across the country: it’s baked, so it’s less gooey than other versions and it features a classic cheddar and parmesan blend instead of something wacky like gouda or (god forbid!) goat cheese. Angeline’s version is topped with a delightfully crunchy layer of well-seasoned bread crumbs and the optional addition of bacon adds welcome bursts of texture and flavor.\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/maps/qQFSHvhSoGn\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 548-6900\u003cbr>\nHours: Mon, 5:30-9pm; Tue-Thur, 11am-9pm; Fri-Sat, 11am-10pm; Sun, 11am-9pm.\u003cbr>\nPrice range: $$$ (Entrees $18-$24)\u003c/p>\n\u003cfigure id=\"attachment_114859\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/better-new.jpg\" alt=\"Mac and cheese fritters at Luka's in Oakland. \" width=\"1920\" height=\"1440\" class=\"size-full wp-image-114859\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/better-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/better-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/better-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/better-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/better-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/better-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/better-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/better-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/better-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/better-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mac and cheese fritters at Luka's in Oakland. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Luka’s\u003c/strong> opened in Uptown Oakland in 2004, way before people started moving to Oakland in droves and Uptown became a hot restaurant destination. It’s the \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/12/27/heres-why-2016-was-rough-for-bay-area-restaurants/\" target=\"_blank\">rare Bay Area restaurant success story\u003c/a>, and it’s thrived because it has a combination that’s surprisingly hard to find in Oakland: a place where you can eat a lot, drink a lot, and dance a lot. It’s a dark, lounge-y space where you can get pink cocktails and dance to Cuban music then show up the next morning for brunch, or alternatively, get mussels while you drink one of the options from their impressive selection of Belgian beers before you play pool. They offer two types of mac and cheese, a main dish version with leeks and four cheeses, and an appetizer of mac and cheese “fritters” accompanied by a buttermilk dipping sauce. The fritters are an American \u003ca href=\"https://en.wikipedia.org/wiki/Arancini\" target=\"_blank\">arancini\u003c/a>, with a light crispy crust surrounding two bite’s worth of incredibly creamy mac and cheese. The sauce has a piquant acidity that’s both spicy and vinegary, a welcome complement to the dish’s richness. Fried mac and cheese seems obscenely decadent, but if you share it with a friend, it’s a perfectly portioned bar snack.\u003c/p>\n\u003cp>\u003ca href=\"http://www.lukasoakland.com/\" target=\"_blank\">\u003cstrong>Luka's Taproom & Lounge\u003c/strong>\u003c/a>\u003cbr>\n2221 Broadway [\u003ca href=\"https://goo.gl/maps/RTt65NYsMkk\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 451-4677\u003cbr>\nHours: Sun-Wed, 11-12am; Thurs-Sat, 11-2am.\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/lukas-taproom-lounge/144370601653\" target=\"_blank\">Luka's Taproom & Lounge\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/lukastaproom\" target=\"_blank\">@lukastaproom\u003c/a>\u003cbr>\nPrice range: $$$ (Entrees $18-$24)\u003c/p>\n\u003cfigure id=\"attachment_114847\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114847\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/IMG_1571.jpg\" alt=\"The mac and cheese burger at Telegraph in Oakland.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1571.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1571-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1571-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1571-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1571-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1571-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1571-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1571-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1571-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1571-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The mac and cheese burger at Telegraph in Oakland. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Oakland has a surplus of \u003ca href=\"https://ww2.kqed.org/bayareabites/2014/06/27/14-top-notch-spots-to-drink-beer-outdoors-in-the-east-bay/\" target=\"_blank\">beer gardens\u003c/a> (Drake’s, Lost and Found, The Trappist), but \u003cstrong>Telegraph\u003c/strong> is probably the funkiest. Every square inch is graffitied, decor includes old bike wheels and half of a GameStop electronic sign, there’s a wallet-friendly selection of sub-$5 beer cans, and the soundtrack jumps between Bad Brains and Herb Alpert. Despite their lack of pretension, they take their food seriously, with a thoughtful food menu including housemade sausages, a delicious porchetta sandwich and a handful of vegan options, including a hearty tofu hoagie. There are also burgers, one of which is a mac and cheese burger. The burger is large and medium rare, and topped with a layer of mac and cheese that’s been grilled until it achieves a lightly browned crust. Yes, it probably makes an ideal meal for soaking up 3-7 beers and one of the bar’s boozy slushies, but I can attest that it’s also deliciously satisfying stone cold sober. Like those \u003ca href=\"https://vimeo.com/17705882\" target=\"_blank\">annoying Vegas commercials\u003c/a> declare, it’s just the right amount of wrong.\u003c/p>\n\u003cp>\u003ca href=\"http://telegraphoakland.com/\" target=\"_blank\">\u003cstrong>Telegraph\u003c/strong>\u003c/a>\u003cbr>\n2318 Telegraph Ave. [\u003ca href=\"https://goo.gl/maps/KHfLbyanL212\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 444-8353\u003cbr>\nHours: Mon, 4pm-12am; Tue-Thur, 3pm-12am; Fri-Sat, 11am-2am; Sun, 11-12am.\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/TelegraphOAK/\" target=\"_blank\">Telegraph\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/telegraphoak?lang=en\" target=\"_blank\">@TelegraphOAK\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/telegraphoakland/\" target=\"_blank\">@telegraphoakland\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\u003cfigure id=\"attachment_114849\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/IMG_1679.jpg\" alt=\"Orzo mac and cheese and Berkeley's FIVE.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-114849\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1679.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1679-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1679-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1679-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1679-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1679-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1679-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1679-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1679-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1679-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Orzo mac and cheese and Berkeley's FIVE. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A good chunk of new restaurants in the Bay Area seem to subscribe to the same Pinterest interior design board. They emphasize subtlety, paint their walls white, get some vintage wood furniture from the Alameda Flea Market, and maybe accent with some mid-century modern pieces. Down with ostentatiousness, up with succulents. Berkeley’s \u003cstrong>FIVE\u003c/strong>, attached to the Hotel Shattuck Plaza ignores these unspoken rules. The space is unapologetically fancy, with high ceilings, intricate wallpaper, and elegant columns. Instead of Edison bulbs, there’s a chandelier. The bathroom smells strongly of vanilla frosting. FIVE is an ideal venue for a parent to get lunch with their hungover Cal student, quizzing them over a glass of wine about why they need to take an \u003ca href=\"http://decal.berkeley.edu/courses/160\" target=\"_blank\">entire class on Radiohead.\u003c/a>\u003c/p>\n\u003cp>Unlike every other mac and cheese I tried, FIVE’s version doesn’t use macaroni noodles. Instead, they use orzo, so when the dish comes out, piping hot in a mini cast iron pan, it’s creamier than a traditional version, where the pasta absorbs much of the cheese sauce. It’s similar to a savory rice pudding, and has the potential to be too much--too much cream, too much cheese--but thanks to touches like their choice of cheese (smoked gouda), a tart tomato jam, and a sprinkle of chives, it’s complex and tasty enough to make you want to keep eating.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.five-berkeley.com/\" target=\"_blank\">\u003cstrong>FIVE\u003c/strong>\u003c/a>\u003cbr>\n2086 Allston Way [\u003ca href=\"https://goo.gl/maps/ZPfeSmUzyjn\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 225-6034\u003cbr>\nHours: Mon-Tue, 6:30-10:30am, 11:30am-1:30pm, 5:30-9:00pm; Wed-Fri, 6:30-10:30am, 11:30am-1:30pm, 5:30-10:00pm; Sat, 7am-1pm, 5:30-10pm; Sun, 7am-1pm, 5:30-9pm.\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/FIVEBerkeley/\" target=\"_blank\">FIVE\u003c/a>\u003cbr>\nPrice range: $$$$ (Entrees more than $25)\u003c/p>\n\n",
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"excerpt": "Creamy, cheesy and comforting--what’s not to like about mac and cheese? Here are five great versions. ",
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"description": "Creamy, cheesy and comforting--what’s not to like about mac and cheese? Here are five great versions. ",
"title": "Bay Area Bites Guide to 5 Favorite Spots for Mac and Cheese in Berkeley and Oakland | KQED",
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"headline": "Bay Area Bites Guide to 5 Favorite Spots for Mac and Cheese in Berkeley and Oakland",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>For many people, mac and cheese equals comfort. It’s a childhood food, perfect for picky eaters: even if you hated spices or weird textures as a kid, you probably still loved mac and cheese, whether homemade or from the blue box. As an adult, eating the dish is an easy way to go back to a simpler, cheesier time.\u003c/p>\n\u003cp>In the Bay Area, there are are plenty of restaurants that recognize mac and cheese’s homey appeal. There are countless versions, some gussied up with stinky cheeses, others hewing to tradition with the classic bright orange cheddar. Here are five of our favorite versions in Berkeley and Oakland. Did we miss yours favorite Let us know in the comments.\u003c/p>\n\u003cfigure id=\"attachment_114868\" class=\"wp-caption aligncenter\" style=\"max-width: 3264px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/homeroom2.jpg\" alt=\"The Gilroy Garlic Mac at Temescal's Homeroom.\" width=\"3264\" height=\"2448\" class=\"size-full wp-image-114868\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/homeroom2.jpg 3264w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/homeroom2-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/homeroom2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/homeroom2-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/homeroom2-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/homeroom2-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/homeroom2-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/homeroom2-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/homeroom2-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/homeroom2-520x390.jpg 520w\" sizes=\"(max-width: 3264px) 100vw, 3264px\">\u003cfigcaption class=\"wp-caption-text\">The Gilroy Garlic Mac at Temescal's Homeroom. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You can't mention mac and cheese in the Bay Area without mentioning \u003cstrong>Homeroom\u003c/strong>, the Temescal restaurant dedicated to the stuff, a place so popular they had to open a second location, offering only to-go orders, in 2014. They also have a cookbook--they know what they’re doing when it comes to mac and cheese. Their restaurant offers unique versions of the dish, with enough combinations of crunch, spice and proteins to please any group, and there’s even a tofu and nutritional yeast version for vegans. Their most popular, the Gilroy Garlic Mac, came out so hot it was bubbling, with an abundance of molten cheese and crispy lid of panko breadcrumbs topping a mix of al dente macaroni and a comforting sauce of gouda, pecorino and a date-threatening amount of garlic. It’s big enough to share, and if you don’t, you’re likely to fall asleep in the school-themed restaurant, their line of custom, mac and cheese-themed postcards (“Not to be be cheesy but I miss you”) the last thing you see before dreamland.\u003c/p>\n\u003cp>\u003ca href=\"http://homeroom510.com/\" target=\"_blank\">\u003cstrong>Homeroom\u003c/strong>\u003c/a>\u003cbr>\n400 40th St. [\u003ca href=\"https://goo.gl/maps/qUeVWanuVhD2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 597-0400\u003cbr>\nHours: Tue-Sun, 11am-10pm; closed Monday.\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Homeroom510\" target=\"_blank\">Homeroom\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/homeroom510\" target=\"_blank\">@homeroom510\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/homeroom510/\" target=\"_blank\">@homeroom510\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\u003cfigure id=\"attachment_114860\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/IMG_1539-new.jpg\" alt=\"Bacon mac and cheese at Angeline's in downtown Berkeley.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-114860\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1539-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1539-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1539-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1539-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1539-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1539-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1539-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1539-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1539-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1539-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bacon mac and cheese at Angeline's in downtown Berkeley. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Angeline’s\u003c/strong> in Berkeley immediately advertises the fact that you’re in a New Orleans-style restaurant. There’s a brass brand soundtrack, Crystal on the table and walls covered with alligators and Mardi Gras signs. Their menu offers beignets, gumbo and muffalettas, and a side dish of mac and cheese. It’s a better version of the kind of classic, no-frills mac and cheese you get at Southern soul food restaurants across the country: it’s baked, so it’s less gooey than other versions and it features a classic cheddar and parmesan blend instead of something wacky like gouda or (god forbid!) goat cheese. Angeline’s version is topped with a delightfully crunchy layer of well-seasoned bread crumbs and the optional addition of bacon adds welcome bursts of texture and flavor.\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/maps/qQFSHvhSoGn\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 548-6900\u003cbr>\nHours: Mon, 5:30-9pm; Tue-Thur, 11am-9pm; Fri-Sat, 11am-10pm; Sun, 11am-9pm.\u003cbr>\nPrice range: $$$ (Entrees $18-$24)\u003c/p>\n\u003cfigure id=\"attachment_114859\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/better-new.jpg\" alt=\"Mac and cheese fritters at Luka's in Oakland. \" width=\"1920\" height=\"1440\" class=\"size-full wp-image-114859\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/better-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/better-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/better-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/better-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/better-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/better-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/better-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/better-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/better-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/better-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mac and cheese fritters at Luka's in Oakland. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Luka’s\u003c/strong> opened in Uptown Oakland in 2004, way before people started moving to Oakland in droves and Uptown became a hot restaurant destination. It’s the \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/12/27/heres-why-2016-was-rough-for-bay-area-restaurants/\" target=\"_blank\">rare Bay Area restaurant success story\u003c/a>, and it’s thrived because it has a combination that’s surprisingly hard to find in Oakland: a place where you can eat a lot, drink a lot, and dance a lot. It’s a dark, lounge-y space where you can get pink cocktails and dance to Cuban music then show up the next morning for brunch, or alternatively, get mussels while you drink one of the options from their impressive selection of Belgian beers before you play pool. They offer two types of mac and cheese, a main dish version with leeks and four cheeses, and an appetizer of mac and cheese “fritters” accompanied by a buttermilk dipping sauce. The fritters are an American \u003ca href=\"https://en.wikipedia.org/wiki/Arancini\" target=\"_blank\">arancini\u003c/a>, with a light crispy crust surrounding two bite’s worth of incredibly creamy mac and cheese. The sauce has a piquant acidity that’s both spicy and vinegary, a welcome complement to the dish’s richness. Fried mac and cheese seems obscenely decadent, but if you share it with a friend, it’s a perfectly portioned bar snack.\u003c/p>\n\u003cp>\u003ca href=\"http://www.lukasoakland.com/\" target=\"_blank\">\u003cstrong>Luka's Taproom & Lounge\u003c/strong>\u003c/a>\u003cbr>\n2221 Broadway [\u003ca href=\"https://goo.gl/maps/RTt65NYsMkk\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 451-4677\u003cbr>\nHours: Sun-Wed, 11-12am; Thurs-Sat, 11-2am.\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/lukas-taproom-lounge/144370601653\" target=\"_blank\">Luka's Taproom & Lounge\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/lukastaproom\" target=\"_blank\">@lukastaproom\u003c/a>\u003cbr>\nPrice range: $$$ (Entrees $18-$24)\u003c/p>\n\u003cfigure id=\"attachment_114847\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114847\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/IMG_1571.jpg\" alt=\"The mac and cheese burger at Telegraph in Oakland.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1571.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1571-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1571-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1571-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1571-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1571-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1571-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1571-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1571-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1571-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The mac and cheese burger at Telegraph in Oakland. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Oakland has a surplus of \u003ca href=\"https://ww2.kqed.org/bayareabites/2014/06/27/14-top-notch-spots-to-drink-beer-outdoors-in-the-east-bay/\" target=\"_blank\">beer gardens\u003c/a> (Drake’s, Lost and Found, The Trappist), but \u003cstrong>Telegraph\u003c/strong> is probably the funkiest. Every square inch is graffitied, decor includes old bike wheels and half of a GameStop electronic sign, there’s a wallet-friendly selection of sub-$5 beer cans, and the soundtrack jumps between Bad Brains and Herb Alpert. Despite their lack of pretension, they take their food seriously, with a thoughtful food menu including housemade sausages, a delicious porchetta sandwich and a handful of vegan options, including a hearty tofu hoagie. There are also burgers, one of which is a mac and cheese burger. The burger is large and medium rare, and topped with a layer of mac and cheese that’s been grilled until it achieves a lightly browned crust. Yes, it probably makes an ideal meal for soaking up 3-7 beers and one of the bar’s boozy slushies, but I can attest that it’s also deliciously satisfying stone cold sober. Like those \u003ca href=\"https://vimeo.com/17705882\" target=\"_blank\">annoying Vegas commercials\u003c/a> declare, it’s just the right amount of wrong.\u003c/p>\n\u003cp>\u003ca href=\"http://telegraphoakland.com/\" target=\"_blank\">\u003cstrong>Telegraph\u003c/strong>\u003c/a>\u003cbr>\n2318 Telegraph Ave. [\u003ca href=\"https://goo.gl/maps/KHfLbyanL212\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 444-8353\u003cbr>\nHours: Mon, 4pm-12am; Tue-Thur, 3pm-12am; Fri-Sat, 11am-2am; Sun, 11-12am.\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/TelegraphOAK/\" target=\"_blank\">Telegraph\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/telegraphoak?lang=en\" target=\"_blank\">@TelegraphOAK\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/telegraphoakland/\" target=\"_blank\">@telegraphoakland\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\u003cfigure id=\"attachment_114849\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/IMG_1679.jpg\" alt=\"Orzo mac and cheese and Berkeley's FIVE.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-114849\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1679.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1679-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1679-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1679-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1679-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1679-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1679-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1679-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1679-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1679-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Orzo mac and cheese and Berkeley's FIVE. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A good chunk of new restaurants in the Bay Area seem to subscribe to the same Pinterest interior design board. They emphasize subtlety, paint their walls white, get some vintage wood furniture from the Alameda Flea Market, and maybe accent with some mid-century modern pieces. Down with ostentatiousness, up with succulents. Berkeley’s \u003cstrong>FIVE\u003c/strong>, attached to the Hotel Shattuck Plaza ignores these unspoken rules. The space is unapologetically fancy, with high ceilings, intricate wallpaper, and elegant columns. Instead of Edison bulbs, there’s a chandelier. The bathroom smells strongly of vanilla frosting. FIVE is an ideal venue for a parent to get lunch with their hungover Cal student, quizzing them over a glass of wine about why they need to take an \u003ca href=\"http://decal.berkeley.edu/courses/160\" target=\"_blank\">entire class on Radiohead.\u003c/a>\u003c/p>\n\u003cp>Unlike every other mac and cheese I tried, FIVE’s version doesn’t use macaroni noodles. Instead, they use orzo, so when the dish comes out, piping hot in a mini cast iron pan, it’s creamier than a traditional version, where the pasta absorbs much of the cheese sauce. It’s similar to a savory rice pudding, and has the potential to be too much--too much cream, too much cheese--but thanks to touches like their choice of cheese (smoked gouda), a tart tomato jam, and a sprinkle of chives, it’s complex and tasty enough to make you want to keep eating.\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.five-berkeley.com/\" target=\"_blank\">\u003cstrong>FIVE\u003c/strong>\u003c/a>\u003cbr>\n2086 Allston Way [\u003ca href=\"https://goo.gl/maps/ZPfeSmUzyjn\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 225-6034\u003cbr>\nHours: Mon-Tue, 6:30-10:30am, 11:30am-1:30pm, 5:30-9:00pm; Wed-Fri, 6:30-10:30am, 11:30am-1:30pm, 5:30-10:00pm; Sat, 7am-1pm, 5:30-10pm; Sun, 7am-1pm, 5:30-9pm.\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/FIVEBerkeley/\" target=\"_blank\">FIVE\u003c/a>\u003cbr>\nPrice range: $$$$ (Entrees more than $25)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "First Look: Bare Knuckle Pizza Brings Neapolitan Pizza to Downtown Oakland",
"title": "First Look: Bare Knuckle Pizza Brings Neapolitan Pizza to Downtown Oakland",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Oakland has a lot of pizza options. There are the fancy pizza spots (\u003ca href=\"http://www.pizzaiolooakland.com/\" target=\"_blank\">Pizzaiolo\u003c/a>, \u003ca href=\"http://bootandshoeservice.com/\" target=\"_blank\">Boot and Shoe\u003c/a>). There are the cheap \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/09/23/guide-to-5-favorite-spots-for-pizza-by-the-slice-in-berkeley-and-oakland/\" target=\"_blank\">by-the-slice joints\u003c/a>. There’s deep dish. There’s even Indian pizza. But in downtown Oakland, a place with a huge diversity of food options, there’s relatively few choices for pizza--and there definitely isn’t a spot for thin crust, Neapolitan-style pizza.\u003c/p>\n\u003cfigure id=\"attachment_114733\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114733\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/viet-nguyen.jpg\" alt=\"Owner Viet Nguyen at Bare Knuckle Pizza's grand opening.\" width=\"2000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/viet-nguyen.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/viet-nguyen-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/viet-nguyen-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/viet-nguyen-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/viet-nguyen-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/viet-nguyen-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/viet-nguyen-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/viet-nguyen-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/viet-nguyen-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/viet-nguyen-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Owner Viet Nguyen at Bare Knuckle Pizza's grand opening. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>That’s the niche that Viet Nguyen is trying to fill with his new restaurant, \u003cstrong>Bare Knuckle Pizza\u003c/strong>, located on the edge of Oakland’s Chinatown a few blocks from the 12th St. BART station. Nguyen’s pizzas are similar to Pizzaiolo and Boot and Shoe--they’re wood-fired, individual pizzas with local and organic ingredients--but on a smaller, more relaxed scale. Their menu is small, with standard offerings like a Margherita and pepperoni mixed in with creative options like the mushroom-heavy TKO and a specialty pizza whose ingredients change weekly. You order at the counter, then quickly try to claim some of the few seating options, including stools downstairs and a handful of tables upstairs, accessible via a narrow, twisting staircase. Most of the kitchen’s space is taken up by a beautiful wood-fired oven, serving as a cheerful beacon on Wednesday, their rainy opening night.\u003c/p>\n\u003cfigure id=\"attachment_114734\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114734\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/bare-knuckle-pizza-exterior.jpg\" alt=\"Bare Knuckle Pizza is located on the edge of Oakland’s Chinatown.\" width=\"2000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-pizza-exterior.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-pizza-exterior-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-pizza-exterior-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-pizza-exterior-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-pizza-exterior-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-pizza-exterior-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-pizza-exterior-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-pizza-exterior-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-pizza-exterior-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-pizza-exterior-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Bare Knuckle Pizza is located on the edge of Oakland’s Chinatown. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114726\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114726\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/menu.jpg\" alt=\"The grand opening menu at Bare Knuckle Pizza\" width=\"2000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/menu.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/menu-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/menu-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/menu-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/menu-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/menu-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/menu-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/menu-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/menu-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/menu-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The grand opening menu at Bare Knuckle Pizza \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cblockquote>\u003cp>“I was a kid who messed with fire all the time, maybe that’s why I enjoy making a fire every day,” Nguyen said. “Fire is very archaic. I still have relatives back in Vietnam that cook everything on a wood-fired stove. I think it’s kind of cool to tap into those old school ways.”\u003c/p>\u003c/blockquote>\n\u003cfigure id=\"attachment_114736\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114736\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/wood-fired-oven.jpg\" alt=\"Justin Gee making pizza in the wood-fired oven at Bare Knuckle.\" width=\"2000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/wood-fired-oven.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/wood-fired-oven-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/wood-fired-oven-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/wood-fired-oven-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/wood-fired-oven-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/wood-fired-oven-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/wood-fired-oven-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/wood-fired-oven-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/wood-fired-oven-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/wood-fired-oven-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Justin Gee making pizza in the wood-fired oven at Bare Knuckle. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Nguyen grew up in a small town in Indiana whose main claim to fame was being the birthplace of John Cougar Mellencamp. If his parents, Vietnamese refugees, wanted to make traditional dishes, they either had to drive four hours to Chicago for ingredients or make it themselves. He grew up watching his mom make her own tofu and noodles, and later, when he traveled to New York, he saw the same dedication to tradition and technique in Brooklyn’s old-school pizzerias. For the next few years, he played with a pizza dough recipe, eventually opening a mobile wood-fired pizza cart in 2012, catering farmers markets and private events around San Jose while also teaching at a local community college.\u003c/p>\n\u003cfigure id=\"attachment_114742\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114742\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/bare-knuckle-signage.jpg\" alt=\"Bare Knuckle Pizza signage.\" width=\"2000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-signage.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-signage-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-signage-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-signage-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-signage-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-signage-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-signage-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-signage-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-signage-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-signage-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Bare Knuckle Pizza signage. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The name Bare Knuckle comes from his childhood growing up in that small town. “I grew up in the Midwest, with a lot of racism and bigotry and prejudice. I got into a lot of fights, being called chink or gook or all the different types of racist words you can be called as an Asian person in the United States,” he said.\u003c/p>\n\u003cblockquote>\u003cp>“I was American, but I was Vietnamese American. I didn’t look like the dominant narrative, the dominant group. I always felt like an outsider even though I was born in this country. I got into tons of fights growing up, and it was because of this chip on my shoulder, that I had to prove something.”\u003c/p>\u003c/blockquote>\n\u003cp>Then there’s the more literal interpretation of the name: “You make pizza dough with your bare knuckles and stretch it,” he said with a laugh. “That’s the long winded version and the short version.”\u003c/p>\n\u003cfigure id=\"attachment_114744\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114744\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/bare-knuckle-pizza-making1.jpg\" alt=\"Viet Nguyen uses his \" width=\"2000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-pizza-making1.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-pizza-making1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-pizza-making1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-pizza-making1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-pizza-making1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-pizza-making1-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-pizza-making1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-pizza-making1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-pizza-making1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-pizza-making1-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Viet Nguyen uses his \"bare knuckles\" in the process of pizza making. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114722\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114722\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/making-pizza.jpg\" alt=\"Making pizza in the open kitchen at Bare Knuckle.\" width=\"2000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/making-pizza.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/making-pizza-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/making-pizza-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/making-pizza-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/making-pizza-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/making-pizza-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/making-pizza-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/making-pizza-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/making-pizza-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/making-pizza-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Making pizza in the open kitchen at Bare Knuckle. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Nguyen’s years of honing his pizza skills have paid off. The pizzas are thin, chewy and intelligently constructed: there’s no ingredient overload or soggy crust. The Margherita pizza was our favorite, with a balanced, fresh-tasting and ever-so-slightly sweet sauce (from locally grown tomatoes) topped with slices of mozzarella.\u003c/p>\n\u003cfigure id=\"attachment_114725\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114725\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/margherita.jpg\" alt=\"Bare Knuckle's Margherita pizza\" width=\"2000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/margherita.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/margherita-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/margherita-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/margherita-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/margherita-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/margherita-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/margherita-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/margherita-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/margherita-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/margherita-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Bare Knuckle's Margherita pizza \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Those looking for an over-the-top meat lover’s pie won’t find it here--instead, Bare Knuckle pizzas feature one quality meat per pie, in keeping with their traditional, simple inspiration. The salami pie featured thick slices of peppery, San Francisco-made Molinari salami. It was a welcome addition, its savoriness playing off the bright sauce. A runny egg on the top, it’s bright yolk spilling over the pizza, added richness.\u003c/p>\n\u003cfigure id=\"attachment_114727\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114727\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/pizza-salami.jpg\" alt=\"The Molinari salami pie with an egg on top\" width=\"2000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/pizza-salami.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/pizza-salami-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/pizza-salami-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/pizza-salami-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/pizza-salami-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/pizza-salami-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/pizza-salami-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/pizza-salami-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/pizza-salami-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/pizza-salami-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The Molinari salami pie with an egg on top \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The TKO pizza is a carryover from Nguyen’s catering days, a white pie with large slices of meaty portabella mushrooms and a hearty drizzle of truffle oil. A shower of parmesan adds another layer of umami, adding up to a satisfying vegetarian pie.\u003c/p>\n\u003cfigure id=\"attachment_114729\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114729\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/TKO-pizza1.jpg\" alt=\"TKO pizza with Portobello mushrooms and truffle oil.\" width=\"2000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/TKO-pizza1.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/TKO-pizza1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/TKO-pizza1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/TKO-pizza1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/TKO-pizza1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/TKO-pizza1-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/TKO-pizza1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/TKO-pizza1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/TKO-pizza1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/TKO-pizza1-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">TKO pizza with Portobello mushrooms and truffle oil. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>All the pizzas were very good, emphasizing Nguyen’s flavorful crust and commitment to local, organic ingredients. The only thing I wanted was a crispier crust--while delightfully bubbly, it has less char than the typical Neapolitan pizza.\u003c/p>\n\u003cfigure id=\"attachment_114749\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114749\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/crust.jpg\" alt=\"Pizza crust on TKO pie.\" width=\"2000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/crust.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/crust-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/crust-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/crust-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/crust-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/crust-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/crust-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/crust-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/crust-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/crust-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Pizza crust on TKO pie. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Nguyen’s inspiration may be Brooklyn pizza joints--he’s cited \u003ca href=\"http://www.grimaldis-pizza.com/home\" target=\"_blank\">Grimaldi’s\u003c/a>, \u003ca href=\"http://www.lucali.com/\" target=\"_blank\">Lucali’s\u003c/a> and \u003ca href=\"http://pauliegee.com/greenpoint/\" target=\"_blank\">Pauly Gee’s\u003c/a> as some of his influences--but his shop has one distinctive Bay Area touch. It’s easy for vegetarians to find a pizza they can eat. It’s much harder for vegans. Bare Knuckle offers vegan mozzarella from Berkeley’s \u003ca href=\"http://www.thebutchersveganson.com/\" target=\"_blank\">The Butcher’s Son\u003c/a>, made from cashews and coconut oil. Nguyen was a vegan for a few years, and believes pizza can be part of a healthy diet:\u003c/p>\n\u003cblockquote>\u003cp>“You can make healthy food, but you can also make it delicious, too,” he said. “When it comes to pizza, people don’t think of that as a healthy food, but I think if you do it with really good ingredients and you don’t overload it with a bunch of cheese and fats, it still can be delicious and healthier than your average pizza.”\u003c/p>\u003c/blockquote>\n\u003cfigure id=\"attachment_114730\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114730\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/upstairs-space.jpg\" alt=\"Upstairs dining space at Bare Knuckle Pizza.\" width=\"2000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/upstairs-space.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/upstairs-space-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/upstairs-space-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/upstairs-space-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/upstairs-space-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/upstairs-space-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/upstairs-space-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/upstairs-space-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/upstairs-space-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/upstairs-space-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Upstairs dining space at Bare Knuckle Pizza. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Bare Knuckle is a welcome mix of old and new, from its location (it formerly housed another pizza place, Villa York) to its approach: traditional techniques mixed with a modern preference to quality, local ingredients like his locally milled flour. Nguyen isn’t trying to reinvent the pizza wheel--his goal is simpler, to share his love of classic Neapolitan pizza with the East Bay. “My hope for the future? Just to be an Oakland establishment,” he said. “I want to be a part of the growing food community here in Oakland.”\u003c/p>\n\u003cfigure id=\"attachment_114741\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114741\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/bare-knuckle-door.jpg\" alt=\"Bare Knuckle Pizza front door.\" width=\"2000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-door.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-door-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-door-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-door-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-door-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-door-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-door-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-door-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-door-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-door-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Bare Knuckle Pizza front door. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.bareknucklepizza.com/\" target=\"_blank\">\u003cstrong>Bare Knuckle Pizza\u003c/strong>\u003c/a>\u003cbr>\n351 12th St. [\u003ca href=\"https://goo.gl/maps/H7MHQFhkDCr\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 463-1524\u003cbr>\nHours: Tue-Sat, 5pm-9pm; closed Sun-Mon.\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/bkpizzas\" target=\"_blank\">Bare Knuckle Pizza\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/BKPizzas?lang=en\" target=\"_blank\">@BKPizzas\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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"description": "Viet Nguyen’s new pizzeria is a casual spot for classic, wood-fired pies. \r\n",
"title": "First Look: Bare Knuckle Pizza Brings Neapolitan Pizza to Downtown Oakland | KQED",
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"headline": "First Look: Bare Knuckle Pizza Brings Neapolitan Pizza to Downtown Oakland",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Oakland has a lot of pizza options. There are the fancy pizza spots (\u003ca href=\"http://www.pizzaiolooakland.com/\" target=\"_blank\">Pizzaiolo\u003c/a>, \u003ca href=\"http://bootandshoeservice.com/\" target=\"_blank\">Boot and Shoe\u003c/a>). There are the cheap \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/09/23/guide-to-5-favorite-spots-for-pizza-by-the-slice-in-berkeley-and-oakland/\" target=\"_blank\">by-the-slice joints\u003c/a>. There’s deep dish. There’s even Indian pizza. But in downtown Oakland, a place with a huge diversity of food options, there’s relatively few choices for pizza--and there definitely isn’t a spot for thin crust, Neapolitan-style pizza.\u003c/p>\n\u003cfigure id=\"attachment_114733\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114733\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/viet-nguyen.jpg\" alt=\"Owner Viet Nguyen at Bare Knuckle Pizza's grand opening.\" width=\"2000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/viet-nguyen.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/viet-nguyen-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/viet-nguyen-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/viet-nguyen-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/viet-nguyen-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/viet-nguyen-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/viet-nguyen-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/viet-nguyen-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/viet-nguyen-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/viet-nguyen-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Owner Viet Nguyen at Bare Knuckle Pizza's grand opening. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>That’s the niche that Viet Nguyen is trying to fill with his new restaurant, \u003cstrong>Bare Knuckle Pizza\u003c/strong>, located on the edge of Oakland’s Chinatown a few blocks from the 12th St. BART station. Nguyen’s pizzas are similar to Pizzaiolo and Boot and Shoe--they’re wood-fired, individual pizzas with local and organic ingredients--but on a smaller, more relaxed scale. Their menu is small, with standard offerings like a Margherita and pepperoni mixed in with creative options like the mushroom-heavy TKO and a specialty pizza whose ingredients change weekly. You order at the counter, then quickly try to claim some of the few seating options, including stools downstairs and a handful of tables upstairs, accessible via a narrow, twisting staircase. Most of the kitchen’s space is taken up by a beautiful wood-fired oven, serving as a cheerful beacon on Wednesday, their rainy opening night.\u003c/p>\n\u003cfigure id=\"attachment_114734\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114734\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/bare-knuckle-pizza-exterior.jpg\" alt=\"Bare Knuckle Pizza is located on the edge of Oakland’s Chinatown.\" width=\"2000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-pizza-exterior.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-pizza-exterior-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-pizza-exterior-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-pizza-exterior-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-pizza-exterior-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-pizza-exterior-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-pizza-exterior-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-pizza-exterior-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-pizza-exterior-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-pizza-exterior-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Bare Knuckle Pizza is located on the edge of Oakland’s Chinatown. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114726\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114726\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/menu.jpg\" alt=\"The grand opening menu at Bare Knuckle Pizza\" width=\"2000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/menu.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/menu-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/menu-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/menu-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/menu-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/menu-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/menu-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/menu-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/menu-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/menu-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The grand opening menu at Bare Knuckle Pizza \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cblockquote>\u003cp>“I was a kid who messed with fire all the time, maybe that’s why I enjoy making a fire every day,” Nguyen said. “Fire is very archaic. I still have relatives back in Vietnam that cook everything on a wood-fired stove. I think it’s kind of cool to tap into those old school ways.”\u003c/p>\u003c/blockquote>\n\u003cfigure id=\"attachment_114736\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114736\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/wood-fired-oven.jpg\" alt=\"Justin Gee making pizza in the wood-fired oven at Bare Knuckle.\" width=\"2000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/wood-fired-oven.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/wood-fired-oven-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/wood-fired-oven-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/wood-fired-oven-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/wood-fired-oven-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/wood-fired-oven-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/wood-fired-oven-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/wood-fired-oven-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/wood-fired-oven-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/wood-fired-oven-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Justin Gee making pizza in the wood-fired oven at Bare Knuckle. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Nguyen grew up in a small town in Indiana whose main claim to fame was being the birthplace of John Cougar Mellencamp. If his parents, Vietnamese refugees, wanted to make traditional dishes, they either had to drive four hours to Chicago for ingredients or make it themselves. He grew up watching his mom make her own tofu and noodles, and later, when he traveled to New York, he saw the same dedication to tradition and technique in Brooklyn’s old-school pizzerias. For the next few years, he played with a pizza dough recipe, eventually opening a mobile wood-fired pizza cart in 2012, catering farmers markets and private events around San Jose while also teaching at a local community college.\u003c/p>\n\u003cfigure id=\"attachment_114742\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114742\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/bare-knuckle-signage.jpg\" alt=\"Bare Knuckle Pizza signage.\" width=\"2000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-signage.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-signage-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-signage-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-signage-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-signage-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-signage-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-signage-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-signage-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-signage-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-signage-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Bare Knuckle Pizza signage. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The name Bare Knuckle comes from his childhood growing up in that small town. “I grew up in the Midwest, with a lot of racism and bigotry and prejudice. I got into a lot of fights, being called chink or gook or all the different types of racist words you can be called as an Asian person in the United States,” he said.\u003c/p>\n\u003cblockquote>\u003cp>“I was American, but I was Vietnamese American. I didn’t look like the dominant narrative, the dominant group. I always felt like an outsider even though I was born in this country. I got into tons of fights growing up, and it was because of this chip on my shoulder, that I had to prove something.”\u003c/p>\u003c/blockquote>\n\u003cp>Then there’s the more literal interpretation of the name: “You make pizza dough with your bare knuckles and stretch it,” he said with a laugh. “That’s the long winded version and the short version.”\u003c/p>\n\u003cfigure id=\"attachment_114744\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114744\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/bare-knuckle-pizza-making1.jpg\" alt=\"Viet Nguyen uses his \" width=\"2000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-pizza-making1.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-pizza-making1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-pizza-making1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-pizza-making1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-pizza-making1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-pizza-making1-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-pizza-making1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-pizza-making1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-pizza-making1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-pizza-making1-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Viet Nguyen uses his \"bare knuckles\" in the process of pizza making. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114722\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114722\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/making-pizza.jpg\" alt=\"Making pizza in the open kitchen at Bare Knuckle.\" width=\"2000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/making-pizza.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/making-pizza-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/making-pizza-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/making-pizza-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/making-pizza-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/making-pizza-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/making-pizza-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/making-pizza-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/making-pizza-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/making-pizza-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Making pizza in the open kitchen at Bare Knuckle. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Nguyen’s years of honing his pizza skills have paid off. The pizzas are thin, chewy and intelligently constructed: there’s no ingredient overload or soggy crust. The Margherita pizza was our favorite, with a balanced, fresh-tasting and ever-so-slightly sweet sauce (from locally grown tomatoes) topped with slices of mozzarella.\u003c/p>\n\u003cfigure id=\"attachment_114725\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114725\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/margherita.jpg\" alt=\"Bare Knuckle's Margherita pizza\" width=\"2000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/margherita.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/margherita-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/margherita-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/margherita-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/margherita-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/margherita-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/margherita-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/margherita-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/margherita-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/margherita-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Bare Knuckle's Margherita pizza \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Those looking for an over-the-top meat lover’s pie won’t find it here--instead, Bare Knuckle pizzas feature one quality meat per pie, in keeping with their traditional, simple inspiration. The salami pie featured thick slices of peppery, San Francisco-made Molinari salami. It was a welcome addition, its savoriness playing off the bright sauce. A runny egg on the top, it’s bright yolk spilling over the pizza, added richness.\u003c/p>\n\u003cfigure id=\"attachment_114727\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114727\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/pizza-salami.jpg\" alt=\"The Molinari salami pie with an egg on top\" width=\"2000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/pizza-salami.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/pizza-salami-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/pizza-salami-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/pizza-salami-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/pizza-salami-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/pizza-salami-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/pizza-salami-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/pizza-salami-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/pizza-salami-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/pizza-salami-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The Molinari salami pie with an egg on top \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The TKO pizza is a carryover from Nguyen’s catering days, a white pie with large slices of meaty portabella mushrooms and a hearty drizzle of truffle oil. A shower of parmesan adds another layer of umami, adding up to a satisfying vegetarian pie.\u003c/p>\n\u003cfigure id=\"attachment_114729\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114729\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/TKO-pizza1.jpg\" alt=\"TKO pizza with Portobello mushrooms and truffle oil.\" width=\"2000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/TKO-pizza1.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/TKO-pizza1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/TKO-pizza1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/TKO-pizza1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/TKO-pizza1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/TKO-pizza1-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/TKO-pizza1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/TKO-pizza1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/TKO-pizza1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/TKO-pizza1-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">TKO pizza with Portobello mushrooms and truffle oil. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>All the pizzas were very good, emphasizing Nguyen’s flavorful crust and commitment to local, organic ingredients. The only thing I wanted was a crispier crust--while delightfully bubbly, it has less char than the typical Neapolitan pizza.\u003c/p>\n\u003cfigure id=\"attachment_114749\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114749\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/crust.jpg\" alt=\"Pizza crust on TKO pie.\" width=\"2000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/crust.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/crust-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/crust-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/crust-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/crust-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/crust-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/crust-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/crust-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/crust-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/crust-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Pizza crust on TKO pie. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Nguyen’s inspiration may be Brooklyn pizza joints--he’s cited \u003ca href=\"http://www.grimaldis-pizza.com/home\" target=\"_blank\">Grimaldi’s\u003c/a>, \u003ca href=\"http://www.lucali.com/\" target=\"_blank\">Lucali’s\u003c/a> and \u003ca href=\"http://pauliegee.com/greenpoint/\" target=\"_blank\">Pauly Gee’s\u003c/a> as some of his influences--but his shop has one distinctive Bay Area touch. It’s easy for vegetarians to find a pizza they can eat. It’s much harder for vegans. Bare Knuckle offers vegan mozzarella from Berkeley’s \u003ca href=\"http://www.thebutchersveganson.com/\" target=\"_blank\">The Butcher’s Son\u003c/a>, made from cashews and coconut oil. Nguyen was a vegan for a few years, and believes pizza can be part of a healthy diet:\u003c/p>\n\u003cblockquote>\u003cp>“You can make healthy food, but you can also make it delicious, too,” he said. “When it comes to pizza, people don’t think of that as a healthy food, but I think if you do it with really good ingredients and you don’t overload it with a bunch of cheese and fats, it still can be delicious and healthier than your average pizza.”\u003c/p>\u003c/blockquote>\n\u003cfigure id=\"attachment_114730\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114730\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/upstairs-space.jpg\" alt=\"Upstairs dining space at Bare Knuckle Pizza.\" width=\"2000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/upstairs-space.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/upstairs-space-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/upstairs-space-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/upstairs-space-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/upstairs-space-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/upstairs-space-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/upstairs-space-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/upstairs-space-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/upstairs-space-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/upstairs-space-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Upstairs dining space at Bare Knuckle Pizza. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Bare Knuckle is a welcome mix of old and new, from its location (it formerly housed another pizza place, Villa York) to its approach: traditional techniques mixed with a modern preference to quality, local ingredients like his locally milled flour. Nguyen isn’t trying to reinvent the pizza wheel--his goal is simpler, to share his love of classic Neapolitan pizza with the East Bay. “My hope for the future? Just to be an Oakland establishment,” he said. “I want to be a part of the growing food community here in Oakland.”\u003c/p>\n\u003cfigure id=\"attachment_114741\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114741\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/bare-knuckle-door.jpg\" alt=\"Bare Knuckle Pizza front door.\" width=\"2000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-door.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-door-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-door-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-door-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-door-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-door-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-door-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-door-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-door-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-door-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Bare Knuckle Pizza front door. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.bareknucklepizza.com/\" target=\"_blank\">\u003cstrong>Bare Knuckle Pizza\u003c/strong>\u003c/a>\u003cbr>\n351 12th St. [\u003ca href=\"https://goo.gl/maps/H7MHQFhkDCr\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 463-1524\u003cbr>\nHours: Tue-Sat, 5pm-9pm; closed Sun-Mon.\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/bkpizzas\" target=\"_blank\">Bare Knuckle Pizza\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/BKPizzas?lang=en\" target=\"_blank\">@BKPizzas\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Gastropig: A New Destination For Breakfast Sandwiches In Uptown Oakland",
"title": "Gastropig: A New Destination For Breakfast Sandwiches In Uptown Oakland",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Why is it that some restaurateurs feel compelled to give common breakfast dishes names better suited to a Pornhub search? Is it a desire to sex up the wholesome meal? A need to edgily prove that they’re no IHOP or Denny’s? Or is it simply a canny marketing move, designed to serve as a memorable hashtag and something easy for Yelpers to remember? In Southern California, there’s \u003ca href=\"http://www.eggslut.com/#eggslut\" target=\"_blank\">Egg Slut\u003c/a>, a “chef driven, gourmet food concept” with locations in LA, Glendale and Venice. On a recent trip to Seattle, I enjoyed a “Straight-Up Bitch” biscuit and egg sandwich from \u003ca href=\"http://biscuitbitch.com/\" target=\"_blank\">Biscuit Bitch\u003c/a>, a “trailer park to table” eatery with three locations across the city. And now, in Oakland, we have the #Baconslut sandwich, from new breakfast and lunch spot \u003cstrong>Gastropig\u003c/strong>.\u003c/p>\n\u003cfigure id=\"attachment_114514\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114514\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/IMG_1189.jpg\" alt=\"Inside the Gastropig.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1189.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1189-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1189-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1189-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1189-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1189-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1189-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1189-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1189-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1189-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside the Gastropig. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Honestly, it was a selfish want,” co-owner Ann Thai said of restaurant’s focus on breakfast sandwiches, ranging from a simple scrambled egg version to an elaborate avocado toast. “I love breakfast sandwiches, I love breakfast for dinner.” Gastropig is her and business partner Loren Goodwin’s first restaurant, though the two have lots of industry experience: Thai opened and managed restaurants, while Goodwin was a cook at Chez Panisse. Gastropig is conveniently located a few blocks from BART in Uptown, in the shadow of the Pandora office. The space is spacious and modern, with posters of the Oakland skyline and a combination of communal tables and counter seating. They opened on January 2, and just a few days later, it’s already packed with hungry office workers on their lunch break (“Twenty Yelp reviews already,” someone behind me in line noted.)\u003c/p>\n\u003cfigure id=\"attachment_114519\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114519\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/unnamed-4.jpg\" alt=\"Gastropig co-owners Ann Thai and Loren Goodwin.\" width=\"1920\" height=\"1564\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/unnamed-4.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/unnamed-4-160x130.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/unnamed-4-800x652.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/unnamed-4-768x626.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/unnamed-4-1020x831.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/unnamed-4-1180x961.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/unnamed-4-960x782.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/unnamed-4-240x196.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/unnamed-4-375x305.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/unnamed-4-520x424.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gastropig co-owners Ann Thai and Loren Goodwin. \u003ccite>(Nikki Ritcher)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Both Thai and Goodwin live in Oakland, and Thai said she wants Gastropig to become a local institution--like beloved, recently shuttered \u003ca href=\"http://www.eastbaytimes.com/2016/04/30/genova-delicatessen-serves-its-last-sandwiches-in-oakland/\" target=\"_blank\">Genova Deli\u003c/a>, which they’ve named a deli sandwich after. The sandwich is one of the few traditional lunch items on the menu, and while they do plan to expand to a full lunch menu in coming months, the current focus is eggy breakfast and brunch dishes. There are hashbrowns (made in a waffle iron and spiked with cheese and green onions), biscuits, and a few items that fall in the You Could Probably Make It At Home But Not As Well category: avocado toast with pickled red onions and cilantro crema, and a PB&J featuring seasonal jam and chunky peanut butter on a \u003ca href=\"http://www.firebrandartisanbreads.com/\" target=\"_blank\">Firebrand\u003c/a> croissant. They offer fresh squeezed orange juice and coffee from Vallejo roasters \u003ca href=\"https://moschetti.com/\" target=\"_blank\">Moschetti\u003c/a>, and their cold brew is hearty and full-bodied from a mix of light, medium and dark roasted beans.\u003c/p>\n\u003cp>And, of course, there are the breakfast sandwiches. The #Baconslut is obviously being positioned as their signature menu item, and the \u003ca href=\"https://www.instagram.com/p/BO3SfnnlZKm/?taken-by=thegastropig\" target=\"_blank\">hype machine\u003c/a> seems to be working: during my visit, every few minutes the chef yelled “Two more BS’s, with avocado!” and “Four more BS’s!” Yes, the sandwich is good enough to suffer the mild awkwardness that comes with saying the name aloud (I believe the # is silent). It comes with a good amount of crispy applewood bacon piled on a fluffy brioche roll from San Francisco’s \u003ca href=\"http://www.panoramabaking.com/\" target=\"_blank\">PANoRAMA\u003c/a>, topped with cheddar and a perfectly cooked, runny egg. The only disappointment is the aioli. Its orange hue suggests spice, but tasting it reveals none. Aside from that lack of heat--which you can add yourself via their multicultural hot sauce collection--it was a rich, satisfying meal.\u003c/p>\n\u003cfigure id=\"attachment_114538\" class=\"wp-caption aligncenter\" style=\"max-width: 1180px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/baconslut.jpg\" alt=\"The #Baconslut.\" width=\"1180\" height=\"885\" class=\"size-full wp-image-114538\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/baconslut.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/baconslut-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/baconslut-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/baconslut-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/baconslut-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/baconslut-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/baconslut-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/baconslut-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/baconslut-520x390.jpg 520w\" sizes=\"(max-width: 1180px) 100vw, 1180px\">\u003cfigcaption class=\"wp-caption-text\">The #Baconslut. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>(And in case you’re wondering about that name, Thai said it comes from her and Goodwin’s obsession with bacon--there are bacon-themed posters all around the restaurant proclaiming that “Bacon makes the world taste better” and “When in doubt, add bacon”--and isn’t a reference to the LA chain. They did, however, drive down just to try it once they realized the similarity between the names).\u003c/p>\n\u003cfigure id=\"attachment_114540\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/sausage-sandwich.jpg\" alt=\"The Sausage Sandwich. \" width=\"1920\" height=\"1440\" class=\"size-full wp-image-114540\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/sausage-sandwich.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/sausage-sandwich-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/sausage-sandwich-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/sausage-sandwich-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/sausage-sandwich-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/sausage-sandwich-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/sausage-sandwich-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/sausage-sandwich-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/sausage-sandwich-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/sausage-sandwich-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Sausage Sandwich. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Their sausage sandwich was also delicious: your choice of chicken or pork sausage, smoked gouda, an over easy egg, on the same brioche roll. The sausage is homemade and flavorful, tender, juicy and well-spiced--a far cry from the masses of salty gray matter that usually serve as breakfast sausage.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And while Gastropig is a decidedly pork-centric restaurant, even down to its name, it’s nice to see that despite the menu’s small size, it’s adaptable to most diets: there are vegetarian, gluten-free, and even pork-free options.\u003c/p>\n\u003cfigure id=\"attachment_114542\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/sandwiches-coffee.jpg\" alt=\"Some of the Gatropig's breakfast sandwich options, and their cold brew.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-114542\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/sandwiches-coffee.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/sandwiches-coffee-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/sandwiches-coffee-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/sandwiches-coffee-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/sandwiches-coffee-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/sandwiches-coffee-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/sandwiches-coffee-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/sandwiches-coffee-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/sandwiches-coffee-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/sandwiches-coffee-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Some of the Gatropig's breakfast sandwich options, and their cold brew. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s a good time to a breakfast sandwich fan in the East Bay. Around the corner from Gastropig, there’s the wallet-friendly version at \u003ca href=\"http://www.welocol.com/locol-oakland\" target=\"_blank\">LocoL\u003c/a>, their egg-in-the-hole “melty”; and in Temescal, there’s \u003ca href=\"http://www.crackedsandwich.com/#cracked\" target=\"_blank\">Cracked\u003c/a>, a newish pop-up inside Blackwater Station, offering Spam and corned beef breakfast sandwiches in addition to more traditional versions. Eventually, Thai said, they hope to expand, opening other Gastropig locations in other cities. But until then, it’s just for downtown Oakland, and we’re lucky to have it: a simple, reasonably affordable spot with a menu of creative dishes that manage to be filling and inclusive enough to feed any modern Bay Area group.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.thegastropig.com/\" target=\"_blank\">\u003cstrong>The Gastropig\u003c/strong>\u003c/a>\u003cbr>\n2123 Franklin St. [\u003ca href=\"https://goo.gl/maps/2y3a3Br3UqL2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 817-4663\u003cbr>\nHours: Mon-Fri, 7am-3pm; Sun, 9am-2pm; closed Sat.\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/thegastropig/\" target=\"_blank\">The Gastropig\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/thegastropig\" target=\"_blank\">@thegastropig\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/thegastropig/\" target=\"_blank\">@thegastropig\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cfigure id=\"attachment_114518\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114518\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/IMG_1233.jpg\" alt=\"The Gastropig, a new Uptown Oakland breakfast and lunch spot.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1233.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1233-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1233-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1233-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1233-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1233-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1233-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1233-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1233-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1233-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Gastropig, a new Uptown Oakland breakfast and lunch spot. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "If you can get past the cheeky name of their star dish, you’ll be rewarded with a tasty breakfast!\r\n",
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"headline": "Gastropig: A New Destination For Breakfast Sandwiches In Uptown Oakland",
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"source": "Restaurants, Bars, Cafes, Pop-Ups",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Why is it that some restaurateurs feel compelled to give common breakfast dishes names better suited to a Pornhub search? Is it a desire to sex up the wholesome meal? A need to edgily prove that they’re no IHOP or Denny’s? Or is it simply a canny marketing move, designed to serve as a memorable hashtag and something easy for Yelpers to remember? In Southern California, there’s \u003ca href=\"http://www.eggslut.com/#eggslut\" target=\"_blank\">Egg Slut\u003c/a>, a “chef driven, gourmet food concept” with locations in LA, Glendale and Venice. On a recent trip to Seattle, I enjoyed a “Straight-Up Bitch” biscuit and egg sandwich from \u003ca href=\"http://biscuitbitch.com/\" target=\"_blank\">Biscuit Bitch\u003c/a>, a “trailer park to table” eatery with three locations across the city. And now, in Oakland, we have the #Baconslut sandwich, from new breakfast and lunch spot \u003cstrong>Gastropig\u003c/strong>.\u003c/p>\n\u003cfigure id=\"attachment_114514\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114514\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/IMG_1189.jpg\" alt=\"Inside the Gastropig.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1189.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1189-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1189-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1189-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1189-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1189-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1189-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1189-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1189-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1189-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside the Gastropig. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Honestly, it was a selfish want,” co-owner Ann Thai said of restaurant’s focus on breakfast sandwiches, ranging from a simple scrambled egg version to an elaborate avocado toast. “I love breakfast sandwiches, I love breakfast for dinner.” Gastropig is her and business partner Loren Goodwin’s first restaurant, though the two have lots of industry experience: Thai opened and managed restaurants, while Goodwin was a cook at Chez Panisse. Gastropig is conveniently located a few blocks from BART in Uptown, in the shadow of the Pandora office. The space is spacious and modern, with posters of the Oakland skyline and a combination of communal tables and counter seating. They opened on January 2, and just a few days later, it’s already packed with hungry office workers on their lunch break (“Twenty Yelp reviews already,” someone behind me in line noted.)\u003c/p>\n\u003cfigure id=\"attachment_114519\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114519\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/unnamed-4.jpg\" alt=\"Gastropig co-owners Ann Thai and Loren Goodwin.\" width=\"1920\" height=\"1564\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/unnamed-4.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/unnamed-4-160x130.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/unnamed-4-800x652.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/unnamed-4-768x626.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/unnamed-4-1020x831.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/unnamed-4-1180x961.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/unnamed-4-960x782.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/unnamed-4-240x196.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/unnamed-4-375x305.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/unnamed-4-520x424.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gastropig co-owners Ann Thai and Loren Goodwin. \u003ccite>(Nikki Ritcher)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Both Thai and Goodwin live in Oakland, and Thai said she wants Gastropig to become a local institution--like beloved, recently shuttered \u003ca href=\"http://www.eastbaytimes.com/2016/04/30/genova-delicatessen-serves-its-last-sandwiches-in-oakland/\" target=\"_blank\">Genova Deli\u003c/a>, which they’ve named a deli sandwich after. The sandwich is one of the few traditional lunch items on the menu, and while they do plan to expand to a full lunch menu in coming months, the current focus is eggy breakfast and brunch dishes. There are hashbrowns (made in a waffle iron and spiked with cheese and green onions), biscuits, and a few items that fall in the You Could Probably Make It At Home But Not As Well category: avocado toast with pickled red onions and cilantro crema, and a PB&J featuring seasonal jam and chunky peanut butter on a \u003ca href=\"http://www.firebrandartisanbreads.com/\" target=\"_blank\">Firebrand\u003c/a> croissant. They offer fresh squeezed orange juice and coffee from Vallejo roasters \u003ca href=\"https://moschetti.com/\" target=\"_blank\">Moschetti\u003c/a>, and their cold brew is hearty and full-bodied from a mix of light, medium and dark roasted beans.\u003c/p>\n\u003cp>And, of course, there are the breakfast sandwiches. The #Baconslut is obviously being positioned as their signature menu item, and the \u003ca href=\"https://www.instagram.com/p/BO3SfnnlZKm/?taken-by=thegastropig\" target=\"_blank\">hype machine\u003c/a> seems to be working: during my visit, every few minutes the chef yelled “Two more BS’s, with avocado!” and “Four more BS’s!” Yes, the sandwich is good enough to suffer the mild awkwardness that comes with saying the name aloud (I believe the # is silent). It comes with a good amount of crispy applewood bacon piled on a fluffy brioche roll from San Francisco’s \u003ca href=\"http://www.panoramabaking.com/\" target=\"_blank\">PANoRAMA\u003c/a>, topped with cheddar and a perfectly cooked, runny egg. The only disappointment is the aioli. Its orange hue suggests spice, but tasting it reveals none. Aside from that lack of heat--which you can add yourself via their multicultural hot sauce collection--it was a rich, satisfying meal.\u003c/p>\n\u003cfigure id=\"attachment_114538\" class=\"wp-caption aligncenter\" style=\"max-width: 1180px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/baconslut.jpg\" alt=\"The #Baconslut.\" width=\"1180\" height=\"885\" class=\"size-full wp-image-114538\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/baconslut.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/baconslut-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/baconslut-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/baconslut-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/baconslut-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/baconslut-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/baconslut-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/baconslut-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/baconslut-520x390.jpg 520w\" sizes=\"(max-width: 1180px) 100vw, 1180px\">\u003cfigcaption class=\"wp-caption-text\">The #Baconslut. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>(And in case you’re wondering about that name, Thai said it comes from her and Goodwin’s obsession with bacon--there are bacon-themed posters all around the restaurant proclaiming that “Bacon makes the world taste better” and “When in doubt, add bacon”--and isn’t a reference to the LA chain. They did, however, drive down just to try it once they realized the similarity between the names).\u003c/p>\n\u003cfigure id=\"attachment_114540\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/sausage-sandwich.jpg\" alt=\"The Sausage Sandwich. \" width=\"1920\" height=\"1440\" class=\"size-full wp-image-114540\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/sausage-sandwich.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/sausage-sandwich-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/sausage-sandwich-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/sausage-sandwich-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/sausage-sandwich-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/sausage-sandwich-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/sausage-sandwich-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/sausage-sandwich-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/sausage-sandwich-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/sausage-sandwich-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Sausage Sandwich. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Their sausage sandwich was also delicious: your choice of chicken or pork sausage, smoked gouda, an over easy egg, on the same brioche roll. The sausage is homemade and flavorful, tender, juicy and well-spiced--a far cry from the masses of salty gray matter that usually serve as breakfast sausage.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And while Gastropig is a decidedly pork-centric restaurant, even down to its name, it’s nice to see that despite the menu’s small size, it’s adaptable to most diets: there are vegetarian, gluten-free, and even pork-free options.\u003c/p>\n\u003cfigure id=\"attachment_114542\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/sandwiches-coffee.jpg\" alt=\"Some of the Gatropig's breakfast sandwich options, and their cold brew.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-114542\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/sandwiches-coffee.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/sandwiches-coffee-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/sandwiches-coffee-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/sandwiches-coffee-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/sandwiches-coffee-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/sandwiches-coffee-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/sandwiches-coffee-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/sandwiches-coffee-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/sandwiches-coffee-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/sandwiches-coffee-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Some of the Gatropig's breakfast sandwich options, and their cold brew. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s a good time to a breakfast sandwich fan in the East Bay. Around the corner from Gastropig, there’s the wallet-friendly version at \u003ca href=\"http://www.welocol.com/locol-oakland\" target=\"_blank\">LocoL\u003c/a>, their egg-in-the-hole “melty”; and in Temescal, there’s \u003ca href=\"http://www.crackedsandwich.com/#cracked\" target=\"_blank\">Cracked\u003c/a>, a newish pop-up inside Blackwater Station, offering Spam and corned beef breakfast sandwiches in addition to more traditional versions. Eventually, Thai said, they hope to expand, opening other Gastropig locations in other cities. But until then, it’s just for downtown Oakland, and we’re lucky to have it: a simple, reasonably affordable spot with a menu of creative dishes that manage to be filling and inclusive enough to feed any modern Bay Area group.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.thegastropig.com/\" target=\"_blank\">\u003cstrong>The Gastropig\u003c/strong>\u003c/a>\u003cbr>\n2123 Franklin St. [\u003ca href=\"https://goo.gl/maps/2y3a3Br3UqL2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 817-4663\u003cbr>\nHours: Mon-Fri, 7am-3pm; Sun, 9am-2pm; closed Sat.\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/thegastropig/\" target=\"_blank\">The Gastropig\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/thegastropig\" target=\"_blank\">@thegastropig\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/thegastropig/\" target=\"_blank\">@thegastropig\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cfigure id=\"attachment_114518\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114518\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/IMG_1233.jpg\" alt=\"The Gastropig, a new Uptown Oakland breakfast and lunch spot.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1233.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1233-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1233-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1233-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1233-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1233-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1233-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1233-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1233-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1233-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Gastropig, a new Uptown Oakland breakfast and lunch spot. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Saha Brings Classic-Contemporary Middle Eastern Cuisine to Downtown Berkeley",
"title": "Saha Brings Classic-Contemporary Middle Eastern Cuisine to Downtown Berkeley",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_114458\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114458\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/saha-exterior.jpg\" alt=\"Saha's new home on Shattuck Ave. in Berkeley\" width=\"2000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-exterior.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-exterior-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-exterior-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-exterior-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-exterior-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-exterior-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-exterior-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-exterior-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-exterior-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-exterior-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Saha's new home on Shattuck Ave. in Berkeley \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For 12 years, Saha was housed in the Hotel Carlton in San Francisco, a boutique hotel in the Tenderloin, where it was fairly well hidden except to those who knew the talented chef, Mohamed Aboghanem, a native of Yemen (\u003ca href=\"https://www.youtube.com/watch?v=OlyZLGfJrQE\" target=\"_blank\">Watch Saha featured on Check, Please! Bay Area\u003c/a> in 2011). Now his fans have to drive across the bridge to Berkeley, where Saha has reimagined itself—right on Berkeley’s main drag, Shattuck Avenue, in the beautiful Art Deco-style Berkeley Fine Arts Building at the corner of Haste Street. The East Bay has welcomed Saha as Oakland’s hot restaurant scene trickles over to now-booming Berkeley.\u003c/p>\n\u003cfigure id=\"attachment_114476\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114476\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/mohamed.jpg\" alt=\"Chef/Owner Mohamed Aboghanem in Saha open kitchen.\" width=\"2000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/mohamed.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/mohamed-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/mohamed-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/mohamed-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/mohamed-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/mohamed-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/mohamed-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/mohamed-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/mohamed-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/mohamed-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Chef/Owner Mohamed Aboghanem in Saha's open kitchen. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The expansive menu covers weekend brunch, lunch and dinner with variations on the theme of classic Middle Eastern dishes. We stopped in for a weekday lunch and were impressed with every aspect of the operation, from the careful, exciting cooking to the gracious service and elegant, but relaxing, space.\u003c/p>\n\u003cfigure id=\"attachment_114483\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114483\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/saha-space3.jpg\" alt=\"Saha interior dining area and open kitchen.\" width=\"2000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-space3.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-space3-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-space3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-space3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-space3-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-space3-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-space3-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-space3-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-space3-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-space3-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Saha's interior dining area and open kitchen. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114481\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114481\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/saha-space1.jpg\" alt=\"Saha interior area.\" width=\"2000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-space1.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-space1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-space1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-space1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-space1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-space1-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-space1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-space1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-space1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-space1-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Saha's bar area. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Many have called Aboghanem’s cooking Middle Eastern “fusion,” but I experience it more as classic, i.e., grounded in Arabic traditions, with local flourishes in both ingredients and techniques, including many interpretations of recipes that are gluten-free and vegan, such as the Yemeni fouel (sometimes spelled “foul” and pronounced like “fool”) we started with, the centerpiece of which is dried fava beans. The deep, earthy beans are stewed with tomato, onion, garlic, cumin and za’atar, then coarsely blended and served with pita baked daily for the restaurant by \u003ca href=\"http://www.hamatibakery.com/cms/\" target=\"_blank\">Aroma’s Hamati Bakery\u003c/a> in San Bruno.\u003c/p>\n\u003cfigure id=\"attachment_114462\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114462\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/fatouche-pita.jpg\" alt=\"Saha Yemeni fouel with fresh pita bread.\" width=\"2000\" height=\"3000\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/fatouche-pita.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/fatouche-pita-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/fatouche-pita-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/fatouche-pita-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/fatouche-pita-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/fatouche-pita-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/fatouche-pita-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/fatouche-pita-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/fatouche-pita-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/fatouche-pita-520x780.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Saha's Yemeni fouel with fresh pita bread. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Because the lunch menu is heavy on sandwiches, we tried three different kinds: the falafel pita, the kofta (minced lamb) burger, and the wild salmon burger, all of which were spot-on.\u003c/p>\n\u003cfigure id=\"attachment_114485\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114485\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/falafel.jpg\" alt=\"The Saha falafel.\" width=\"2000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/falafel.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/falafel-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/falafel-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/falafel-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/falafel-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/falafel-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/falafel-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/falafel-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/falafel-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/falafel-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The Saha falafel. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The falafel (vegan) was a generous portion of crisply fried falafel served in chewy, absorbent pita with hummus, tahini, big chunks of cucumber and tomato and minced parsley and mint. The rich hummus and tahini covered every inch of the filling, so that there were no dry bites. Ask for the very spicy homemade harissa on the side.\u003c/p>\n\u003cfigure id=\"attachment_114457\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114457\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/lamb-burger.jpg\" alt=\"The Saha kofta (minced lamb) burger.\" width=\"2000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/lamb-burger.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/lamb-burger-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/lamb-burger-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/lamb-burger-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/lamb-burger-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/lamb-burger-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/lamb-burger-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/lamb-burger-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/lamb-burger-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/lamb-burger-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The Saha kofta (minced lamb) burger. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The kofta was made from ground Niman Ranch lamb, cooked to a perfect medium-rare, slathered in harissa aioli and puréed avocado on a sesame-seed bun, reminiscent of an American drive-in burger with secret sauce, only with much better meat. Arugula and sliced tomatoes were tucked underneath the lamb.\u003c/p>\n\u003cfigure id=\"attachment_114460\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114460\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/salmon-burger1.jpg\" alt=\"The Saha wild salmon burger.\" width=\"2000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/salmon-burger1.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/salmon-burger1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/salmon-burger1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/salmon-burger1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/salmon-burger1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/salmon-burger1-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/salmon-burger1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/salmon-burger1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/salmon-burger1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/salmon-burger1-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The Saha wild salmon burger. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But the crowning glory was the salmon burger, made from wild-caught fish, chopped coarsely and mixed with herbs and, somehow, miraculously cooked to medium-rare. So, you get a burger (rather than filet) texture, but the fish isn’t overcooked. Toppings, in addition to arugula and tomato, were roasted peppers, pickled red onions and garlic aioli. This is a lunch I’ll be back for, again and again.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Though we were stuffed to the gills, we shared the 'Ya Mama,' a mixture of roasted dates and pears with marzipan and chocolate baked in tender phyllo.\u003c/p>\n\u003cfigure id=\"attachment_114478\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114478\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/saha-dessert-close.jpg\" alt=\"Saha 'Ya Mama' dessert.\" width=\"2000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-dessert-close.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-dessert-close-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-dessert-close-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-dessert-close-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-dessert-close-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-dessert-close-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-dessert-close-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-dessert-close-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-dessert-close-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-dessert-close-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Saha's 'Ya Mama' dessert. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The airy, high-ceilinged space has a partially open kitchen behind one of two bars and a loving tribute to the chef’s recently deceased mother written in Arabic on a central column. Our server, Marina, was particularly knowledgeable, patient, and thorough in helping us sort through the menu.\u003c/p>\n\u003cfigure id=\"attachment_114474\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114474\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/mohamed-talking.jpg\" alt=\"Chef Mohamed Aboghanem in Saha dining area. The column with Arabic writing in the background is a tribute to the chef's recently deceased mother.\" width=\"2000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/mohamed-talking.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/mohamed-talking-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/mohamed-talking-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/mohamed-talking-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/mohamed-talking-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/mohamed-talking-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/mohamed-talking-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/mohamed-talking-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/mohamed-talking-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/mohamed-talking-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Chef Mohamed Aboghanem in Saha's dining area. The column with Arabic writing in the background is a tribute to the chef's recently deceased mother. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Unlike the vague moniker “fusion food” that conjures a hodgepodge of ingredients, Aboghanem’s cooking sings, clearly and resonantly, with the discrete components of each recipe, resulting in bright, bold, confident flavors.\u003c/p>\n\u003cfigure id=\"attachment_114484\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114484\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/salad-side.jpg\" alt=\"The fresh and flavorful salad that accompanied the sandwiches. Homemade soup of the day is an alternative option.\" width=\"2000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/salad-side.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/salad-side-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/salad-side-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/salad-side-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/salad-side-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/salad-side-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/salad-side-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/salad-side-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/salad-side-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/salad-side-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The fresh and flavorful salad that accompanied the sandwiches. Homemade soup of the day is an alternative option. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://sahaberkeley.com/\" target=\"_blank\">\u003cstrong>Saha\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> 2451 Shattuck Ave. Berkeley, CA 94704 [\u003ca href=\"https://goo.gl/Ww2rXg\" target=\"_blank\">Map\u003c/a>]\u003cbr>\n\u003cstrong> Ph:\u003c/strong> (510) 900-2457\u003cbr>\n\u003cstrong> Hours:\u003c/strong> Mon, 11:30am-2pm; Tues-Fri, 11:30am-2pm and 5:30-close; Sat-Sun, 10:30am-2pm and 5:30pm-close\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/sahaberkeley/\" target=\"_blank\">Saha\u003c/a>\u003cbr>\n\u003cstrong> Price Range:\u003c/strong> $$-$$$ (sandwiches, $11-$14; lunch entrées $18-$22)\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Watch Saha being featured on Check, Please! Bay Area in 2011\u003c/strong>\u003cbr>\nhttps://www.youtube.com/watch?v=OlyZLGfJrQE\u003c/p>\n\n",
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"excerpt": "Chef Mohamed Aboghanem is reinventing classic Yemeni and North African food traditions at the new Saha on Shattuck Avenue in downtown Berkeley.\r\n",
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"description": "Chef Mohamed Aboghanem is reinventing classic Yemeni and North African food traditions at the new Saha on Shattuck Avenue in downtown Berkeley.\r\n",
"title": "Saha Brings Classic-Contemporary Middle Eastern Cuisine to Downtown Berkeley | KQED",
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"headline": "Saha Brings Classic-Contemporary Middle Eastern Cuisine to Downtown Berkeley",
"datePublished": "2017-01-05T12:36:40-08:00",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_114458\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114458\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/saha-exterior.jpg\" alt=\"Saha's new home on Shattuck Ave. in Berkeley\" width=\"2000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-exterior.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-exterior-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-exterior-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-exterior-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-exterior-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-exterior-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-exterior-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-exterior-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-exterior-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-exterior-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Saha's new home on Shattuck Ave. in Berkeley \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For 12 years, Saha was housed in the Hotel Carlton in San Francisco, a boutique hotel in the Tenderloin, where it was fairly well hidden except to those who knew the talented chef, Mohamed Aboghanem, a native of Yemen (\u003ca href=\"https://www.youtube.com/watch?v=OlyZLGfJrQE\" target=\"_blank\">Watch Saha featured on Check, Please! Bay Area\u003c/a> in 2011). Now his fans have to drive across the bridge to Berkeley, where Saha has reimagined itself—right on Berkeley’s main drag, Shattuck Avenue, in the beautiful Art Deco-style Berkeley Fine Arts Building at the corner of Haste Street. The East Bay has welcomed Saha as Oakland’s hot restaurant scene trickles over to now-booming Berkeley.\u003c/p>\n\u003cfigure id=\"attachment_114476\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114476\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/mohamed.jpg\" alt=\"Chef/Owner Mohamed Aboghanem in Saha open kitchen.\" width=\"2000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/mohamed.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/mohamed-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/mohamed-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/mohamed-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/mohamed-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/mohamed-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/mohamed-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/mohamed-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/mohamed-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/mohamed-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Chef/Owner Mohamed Aboghanem in Saha's open kitchen. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The expansive menu covers weekend brunch, lunch and dinner with variations on the theme of classic Middle Eastern dishes. We stopped in for a weekday lunch and were impressed with every aspect of the operation, from the careful, exciting cooking to the gracious service and elegant, but relaxing, space.\u003c/p>\n\u003cfigure id=\"attachment_114483\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114483\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/saha-space3.jpg\" alt=\"Saha interior dining area and open kitchen.\" width=\"2000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-space3.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-space3-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-space3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-space3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-space3-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-space3-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-space3-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-space3-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-space3-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-space3-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Saha's interior dining area and open kitchen. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114481\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114481\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/saha-space1.jpg\" alt=\"Saha interior area.\" width=\"2000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-space1.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-space1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-space1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-space1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-space1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-space1-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-space1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-space1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-space1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-space1-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Saha's bar area. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Many have called Aboghanem’s cooking Middle Eastern “fusion,” but I experience it more as classic, i.e., grounded in Arabic traditions, with local flourishes in both ingredients and techniques, including many interpretations of recipes that are gluten-free and vegan, such as the Yemeni fouel (sometimes spelled “foul” and pronounced like “fool”) we started with, the centerpiece of which is dried fava beans. The deep, earthy beans are stewed with tomato, onion, garlic, cumin and za’atar, then coarsely blended and served with pita baked daily for the restaurant by \u003ca href=\"http://www.hamatibakery.com/cms/\" target=\"_blank\">Aroma’s Hamati Bakery\u003c/a> in San Bruno.\u003c/p>\n\u003cfigure id=\"attachment_114462\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114462\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/fatouche-pita.jpg\" alt=\"Saha Yemeni fouel with fresh pita bread.\" width=\"2000\" height=\"3000\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/fatouche-pita.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/fatouche-pita-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/fatouche-pita-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/fatouche-pita-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/fatouche-pita-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/fatouche-pita-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/fatouche-pita-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/fatouche-pita-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/fatouche-pita-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/fatouche-pita-520x780.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Saha's Yemeni fouel with fresh pita bread. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Because the lunch menu is heavy on sandwiches, we tried three different kinds: the falafel pita, the kofta (minced lamb) burger, and the wild salmon burger, all of which were spot-on.\u003c/p>\n\u003cfigure id=\"attachment_114485\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114485\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/falafel.jpg\" alt=\"The Saha falafel.\" width=\"2000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/falafel.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/falafel-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/falafel-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/falafel-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/falafel-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/falafel-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/falafel-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/falafel-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/falafel-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/falafel-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The Saha falafel. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The falafel (vegan) was a generous portion of crisply fried falafel served in chewy, absorbent pita with hummus, tahini, big chunks of cucumber and tomato and minced parsley and mint. The rich hummus and tahini covered every inch of the filling, so that there were no dry bites. Ask for the very spicy homemade harissa on the side.\u003c/p>\n\u003cfigure id=\"attachment_114457\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114457\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/lamb-burger.jpg\" alt=\"The Saha kofta (minced lamb) burger.\" width=\"2000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/lamb-burger.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/lamb-burger-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/lamb-burger-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/lamb-burger-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/lamb-burger-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/lamb-burger-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/lamb-burger-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/lamb-burger-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/lamb-burger-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/lamb-burger-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The Saha kofta (minced lamb) burger. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The kofta was made from ground Niman Ranch lamb, cooked to a perfect medium-rare, slathered in harissa aioli and puréed avocado on a sesame-seed bun, reminiscent of an American drive-in burger with secret sauce, only with much better meat. Arugula and sliced tomatoes were tucked underneath the lamb.\u003c/p>\n\u003cfigure id=\"attachment_114460\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114460\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/salmon-burger1.jpg\" alt=\"The Saha wild salmon burger.\" width=\"2000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/salmon-burger1.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/salmon-burger1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/salmon-burger1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/salmon-burger1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/salmon-burger1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/salmon-burger1-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/salmon-burger1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/salmon-burger1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/salmon-burger1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/salmon-burger1-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The Saha wild salmon burger. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But the crowning glory was the salmon burger, made from wild-caught fish, chopped coarsely and mixed with herbs and, somehow, miraculously cooked to medium-rare. So, you get a burger (rather than filet) texture, but the fish isn’t overcooked. Toppings, in addition to arugula and tomato, were roasted peppers, pickled red onions and garlic aioli. This is a lunch I’ll be back for, again and again.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Though we were stuffed to the gills, we shared the 'Ya Mama,' a mixture of roasted dates and pears with marzipan and chocolate baked in tender phyllo.\u003c/p>\n\u003cfigure id=\"attachment_114478\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114478\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/saha-dessert-close.jpg\" alt=\"Saha 'Ya Mama' dessert.\" width=\"2000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-dessert-close.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-dessert-close-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-dessert-close-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-dessert-close-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-dessert-close-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-dessert-close-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-dessert-close-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-dessert-close-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-dessert-close-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-dessert-close-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Saha's 'Ya Mama' dessert. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The airy, high-ceilinged space has a partially open kitchen behind one of two bars and a loving tribute to the chef’s recently deceased mother written in Arabic on a central column. Our server, Marina, was particularly knowledgeable, patient, and thorough in helping us sort through the menu.\u003c/p>\n\u003cfigure id=\"attachment_114474\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114474\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/mohamed-talking.jpg\" alt=\"Chef Mohamed Aboghanem in Saha dining area. The column with Arabic writing in the background is a tribute to the chef's recently deceased mother.\" width=\"2000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/mohamed-talking.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/mohamed-talking-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/mohamed-talking-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/mohamed-talking-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/mohamed-talking-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/mohamed-talking-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/mohamed-talking-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/mohamed-talking-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/mohamed-talking-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/mohamed-talking-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Chef Mohamed Aboghanem in Saha's dining area. The column with Arabic writing in the background is a tribute to the chef's recently deceased mother. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Unlike the vague moniker “fusion food” that conjures a hodgepodge of ingredients, Aboghanem’s cooking sings, clearly and resonantly, with the discrete components of each recipe, resulting in bright, bold, confident flavors.\u003c/p>\n\u003cfigure id=\"attachment_114484\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114484\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/salad-side.jpg\" alt=\"The fresh and flavorful salad that accompanied the sandwiches. Homemade soup of the day is an alternative option.\" width=\"2000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/salad-side.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/salad-side-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/salad-side-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/salad-side-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/salad-side-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/salad-side-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/salad-side-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/salad-side-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/salad-side-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/salad-side-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The fresh and flavorful salad that accompanied the sandwiches. Homemade soup of the day is an alternative option. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://sahaberkeley.com/\" target=\"_blank\">\u003cstrong>Saha\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> 2451 Shattuck Ave. Berkeley, CA 94704 [\u003ca href=\"https://goo.gl/Ww2rXg\" target=\"_blank\">Map\u003c/a>]\u003cbr>\n\u003cstrong> Ph:\u003c/strong> (510) 900-2457\u003cbr>\n\u003cstrong> Hours:\u003c/strong> Mon, 11:30am-2pm; Tues-Fri, 11:30am-2pm and 5:30-close; Sat-Sun, 10:30am-2pm and 5:30pm-close\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/sahaberkeley/\" target=\"_blank\">Saha\u003c/a>\u003cbr>\n\u003cstrong> Price Range:\u003c/strong> $$-$$$ (sandwiches, $11-$14; lunch entrées $18-$22)\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Watch Saha being featured on Check, Please! Bay Area in 2011\u003c/strong>\u003cbr>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/OlyZLGfJrQE'\n title='//www.youtube.com/embed/OlyZLGfJrQE'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bay Area Bites Guide to 5 Popular Brunch Spots South of San Francisco",
"title": "Bay Area Bites Guide to 5 Popular Brunch Spots South of San Francisco",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Among the many pleasures of the weekend perhaps none is more indulgent than brunch, where a menu of rich and hearty dishes is often served alongside a selection of boozy creations such as bottomless mimosas. South of San Francisco there is a mix of neighborhood establishments and small restaurants serving popular brunch specialties ranging from locally sourced gourmet dishes to homestyle comfort food.\u003c/p>\n\u003cp>[contextly_sidebar id=\"EQR3y12SAXLVLztAopVAlynupdZyOBmm\"]\u003c/p>\n\u003cp>Several of the listed restaurants have received multiple awards for being the neighborhood’s favorite brunch location. So the next time you are looking to find a new spot for Eggs Benedict and Bloody Marys, here are five popular restaurants to enjoy brunch South of San Francisco. If we missed your favorite, please be sure to share it in the comments.\u003c/p>\n\u003ch2>Bill’s Cafe\u003c/h2>\n\u003cfigure id=\"attachment_114003\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114003\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/Bills-Blackstone-Benedict-e1483485513784.jpg\" alt=\"The Blackstone Benedict at Bill’s Cafe in San Jose.\" width=\"2000\" height=\"1500\">\u003cfigcaption class=\"wp-caption-text\">The Blackstone Benedict at Bill’s Cafe in San Jose. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With a number of established locations around the South Bay Area, Bill’s Cafe is a popular location throughout the week for an extensive breakfast menu served all day long. The restaurant has repeatedly been recognized by local newspapers for the neighborhood's best breakfast. On the weekends, be prepared for a lengthy wait which is rewarded with quick service and a menu of delicious breakfast dishes. Those looking to enjoy a refreshing drink over brunch will enjoy Bill’s mimosas served in a large goblet garnished with fresh strawberries. Among a menu of savory breakfast specialties, the most popular dish at Bill’s is the delectable Bread Pudding French Toast, with thick slabs of bread pudding studded with walnuts and raisins, battered and served with caramelized banana slices in a sweet caramel sauce. Those who enjoy a classic Eggs Benedict will enjoy Bill’s Blackstone Benedict which adds grilled red onions and slices of creamy avocado.\u003c/p>\n\u003cfigure id=\"attachment_114005\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114005\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/Bills-Bread-Pudding-French-Toast-e1483487068992.jpg\" alt=\"The Bread Pudding French Toast with eggs and bacon.\" width=\"2000\" height=\"1519\">\u003cfigcaption class=\"wp-caption-text\">The Bread Pudding French Toast with eggs and bacon. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114004\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114004\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/Bills-Bloody-Mary-e1483487860294.jpg\" alt=\"A Bloody Mary at Bill’s Cafe.\" width=\"2000\" height=\"2667\">\u003cfigcaption class=\"wp-caption-text\">A Bloody Mary at Bill’s Cafe. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114006\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114006\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/Bills-Cafe-Patio-e1483487886731.jpg\" alt=\"Outside Bill’s Cafe in San Jose.\" width=\"2000\" height=\"1500\">\u003cfigcaption class=\"wp-caption-text\">Outside Bill’s Cafe in San Jose. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.billscafe.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Bill’s Cafe\u003c/strong>\u003c/a>\u003cbr>\nMultiple locations [\u003ca href=\"https://goo.gl/8jnN2w\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\n1115 Willow St.\u003cbr>\nSan Jose, CA 95125\u003cbr>\nPh: (408) 294-1125\u003cbr>\nHours: Mon-Sun 7am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Bills-Cafe-78456910378/?fref=ts\" target=\"_blank\" rel=\"noopener\">Bill’s Cafe\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003ch2>Village California Bistro and Wine Bar\u003c/h2>\n\u003cfigure id=\"attachment_114020\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114020\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/Village-Bistro-Bruschetta-e1483487838737.jpg\" alt=\"The Egg Bruschetta at Village California Bistro and Wine Bar.\" width=\"2000\" height=\"1500\">\u003cfigcaption class=\"wp-caption-text\">The Egg Bruschetta at Village California Bistro and Wine Bar. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This restaurant with ample patio seating and a menu of California cuisine is a wildly popular destination for weekend brunch on Santana Row in San Jose. Popular dishes on the brunch menu include an Egg Bruschetta served over grilled bread and topped with juicy cherry tomatoes drizzled in sweet balsamic vinegar; Brioche French Toast topped with a fruit compote and Tahitian vanilla whipped cream; and a croissant breakfast sandwich with bacon, eggs, avocado and smoked mozzarella. Those who enjoy south-of-the-border-style breakfast dishes will love the 'Divorced' Eggs with housemade chorizo, fresh eggs, and a medley of squash simmered in a duo of roasted tomato and tomatillo sauces. Completing the brunch experience, Village California Bistro serves a build-your-own Bloody Mary bar with a selection of gourmet ingredients and craft spirits.\u003c/p>\n\u003cfigure id=\"attachment_114021\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114021\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/Village-Bistro-Divorciados-e1483488416737.jpg\" alt=\"The 'Divorced' Eggs at Village California Bistro and Wine Bar.\" width=\"2000\" height=\"1500\">\u003cfigcaption class=\"wp-caption-text\">The 'Divorced' Eggs at Village California Bistro and Wine Bar. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114022\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114022\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/Village-California-Bistro-e1483488441164.jpg\" alt=\"The wine bar and dining room of Village California Bistro and Wine Bar.\" width=\"2000\" height=\"1494\">\u003cfigcaption class=\"wp-caption-text\">The wine bar and dining room of Village California Bistro and Wine Bar. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://thevillagebistro.net/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Village California Bistro and Wine Bar\u003c/strong>\u003c/a>\u003cbr>\n378 Santana Row #1035 [\u003ca href=\"https://goo.gl/QZn6cB\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nSan Jose, CA 95128\u003cbr>\nPh: (408) 248-9091\u003cbr>\nHours: Mon-Thu 10am-9pm; Fri-Sun 8:30am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Village-California-Bistro-and-Wine-Bar-95909532373/?fref=ts\" target=\"_blank\" rel=\"noopener\">Village California Bistro and Wine Bar\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003ch2>Local Union 271\u003c/h2>\n\u003cfigure id=\"attachment_114013\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114013\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/Local-Union-Benedict-e1483489056384.jpg\" alt=\"A half order of the Eggs Benedict at Local Union 271.\" width=\"2000\" height=\"1500\">\u003cfigcaption class=\"wp-caption-text\">A half order of the Eggs Benedict at Local Union 271. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The name of this popular bistro is a play on the restaurant's address and commitment to using locally sourced ingredients. On the menu, the restaurant proudly lists the numerous local farmers and producers they are partnered with such as: Diestel Turkey Ranch in Sonoma; Happy Boy Farms in Watsonville; and Laura Chenel in Sonoma. A popular destination for brunch along University Avenue, Local Union serves standard brunch fare such as Eggs Benedict, omelets, and breakfast sandwiches. The brunch menu also a selection of special bacon, brioche French toast, and chicken chilaquiles. The fluffy omelets are served with a medley of roasted potatoes and sweet potatoes, and thick-cut grilled bread from Kelly’s Bakery in Santa Cruz. A menu of freshly squeezed juices, also available as mimosas, are the perfect option to wash it all down.\u003c/p>\n\u003cfigure id=\"attachment_114014\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114014\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/Local-Union-Diestel-e1483489136437.jpg\" alt=\"The Diestel Turkey Egg White Omelet at Local Union 271.\" width=\"2000\" height=\"1500\">\u003cfigcaption class=\"wp-caption-text\">The Diestel Turkey Egg White Omelet at Local Union 271. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114012\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114012\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/Local-Union-271--e1483489160674.jpg\" alt=\"Inside Local Union 271 in Palo Alto.\" width=\"2000\" height=\"1500\">\u003cfigcaption class=\"wp-caption-text\">Inside Local Union 271 in Palo Alto. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.localunion271.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Local Union 271\u003c/strong>\u003c/a>\u003cbr>\n271 University Ave. [\u003ca href=\"https://goo.gl/XuP9C1\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nPalo Alto, CA 94301\u003cbr>\nPh: (650) 322-7509\u003cbr>\nHours: Mon-Wed 11am-10pm; Thu-Fri 11am-12am; Sat 9am-12am; Sun 9am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/localunion271/?fref=ts\" target=\"_blank\" rel=\"noopener\">Local Union 271\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/271Local\" target=\"_blank\" rel=\"noopener\">@271Local\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003ch2>Hobee’s Restaurant\u003c/h2>\n\u003cfigure id=\"attachment_114011\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114011\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/Hobees-Rancheros-Benedict-e1483489601103.jpg\" alt=\"The Huevos Rancheros Omelet at Hobee’s in Palo Alto.\" width=\"2000\" height=\"1500\">\u003cfigcaption class=\"wp-caption-text\">The Huevos Rancheros Omelet at Hobee’s in Palo Alto. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With multiple locations throughout the South Bay Area, Hobee’s has become a Silicon Valley institution for diners to enjoy an inexpensive meal served in a comfortable family-friendly setting. The popular restaurant has been given numerous awards over the years by local newspapers for having the best breakfast and brunch. The menu includes a number of comforting breakfast dishes such as scrambles, omelettes, and hashbrown skillets. Aptly named, the “Best Darn Breakfast in Town” serves up two farm-fresh eggs, with homestyle hash browns, and the wildly popular blueberry coffee cake. The popular coffee cake is studded with fresh blueberries and topped with a sweet crumbly top drizzled with butter for a delectable breakfast treat.\u003c/p>\n\u003cfigure id=\"attachment_114008\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114008\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/Hobees-Best-Darn-Breakfast-e1483489761498.jpg\" alt=\"The Best Darn Breakfast in Town special at Hobee’s in Palo Alto.\" width=\"2000\" height=\"1500\">\u003cfigcaption class=\"wp-caption-text\">The Best Darn Breakfast in Town special at Hobee’s in Palo Alto. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114009\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114009\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/Hobees-Coffee-Cake-e1483489739768.jpg\" alt=\"The Blueberry Coffee Cake at Hobee’s in Palo Alto.\" width=\"2000\" height=\"1500\">\u003cfigcaption class=\"wp-caption-text\">The Blueberry Coffee Cake at Hobee’s in Palo Alto. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114010\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114010\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/Hobees-Palo-Alto-e1483489791701.jpg\" alt=\"Inside Hobee’s in Palo Alto.\" width=\"2000\" height=\"1500\">\u003cfigcaption class=\"wp-caption-text\">Inside Hobee’s in Palo Alto. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://hobees.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Hobee’s Restaurant\u003c/strong>\u003c/a>\u003cbr>\nMultiple locations [\u003ca href=\"https://goo.gl/3zm9P1\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\n4224 El Camino Real.\u003cbr>\nPalo Alto, CA 94306\u003cbr>\nPh: (650) 856-6124\u003cbr>\nHours: Mon 7am-2:30pm; Tue-Fri 7am-9pm; Sat-Sun 8am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Hobees/?fref=ts\" target=\"_blank\" rel=\"noopener\">Hobee’s Restaurant\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/Hobees\" target=\"_blank\" rel=\"noopener\">@Hobees\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003ch2>Town\u003c/h2>\n\u003cfigure id=\"attachment_114015\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114015\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/Town-Benedict-e1483490044779.jpg\" alt=\"The country Eggs Benedict at Town in San Carlos.\" width=\"2000\" height=\"1500\">\u003cfigcaption class=\"wp-caption-text\">The country Eggs Benedict at Town in San Carlos. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Town in San Carlos proudly serves food prepared from locally-sourced produce, and humanely raised meat and poultry. The refined steakhouse is decorated in dark wood with leather booths and includes a large center bar where guests can enjoy a number of cocktails prepared from small batch spirits and housemade ingredients, as well as offering an extensive wine menu. The restaurant has also been recognized by Open Table as one of the top 100 best brunch restaurants in America for 2016, in part for Town’s gourmet brunch specialties and the popular bottomless mimosas. The extensive brunch menu ranges from a comforting Loco Moco prepared with ground filet steak and cage-free eggs, to a Banana and Hazelnut Chocolate-Stuffed French Toast for those with a sweet tooth. Town’s Ultimate Breakfast Sandwich starts with griddled slabs of sourdough and stacks two fried cage-free eggs, brown sugar bacon, and a trio of Gruyere, cheddar and American cheese, for a truly ultimate brunch creation.\u003c/p>\n\u003cfigure id=\"attachment_114018\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114018\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/Town-Ultimate-Sandwich-e1483490495263.jpg\" alt=\"The Ultimate Breakfast Sandwich at Town in San Carlos.\" width=\"2000\" height=\"1500\">\u003cfigcaption class=\"wp-caption-text\">The Ultimate Breakfast Sandwich at Town in San Carlos. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114016\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114016\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/Town-Bloody-Mary-e1483490520109.jpg\" alt=\"A Bloody Mary at Town in San Carlos.\" width=\"2000\" height=\"2875\">\u003cfigcaption class=\"wp-caption-text\">A Bloody Mary at Town in San Carlos. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114017\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114017\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/Town-Chilaquiles-e1483490543611.jpg\" alt=\"The Chicken Chilaquiles at Town in San Carlos.\" width=\"2000\" height=\"1500\">\u003cfigcaption class=\"wp-caption-text\">The Chicken Chilaquiles at Town in San Carlos. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114019\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114019\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/Town-e1483490565693.jpg\" alt=\"Guests having brunch on the patio at Town in San Carlos.\" width=\"2000\" height=\"1500\">\u003cfigcaption class=\"wp-caption-text\">Guests having brunch on the patio at Town in San Carlos. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.townsc.com/index.html\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Town\u003c/strong>\u003c/a>\u003cbr>\n716 Laurel St. [\u003ca href=\"https://goo.gl/sMbyIt\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nSan Carlos, CA 94070\u003cbr>\nPh: (650) 595-3003\u003cbr>\nHours: Mon-Fri 11:30am-10pm; Sat 10am-2:30pm, 5-10pm; Sun 10am-2:30pm, 5-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/TOWN-San-Carlos-225114520914/?fref=ts\" target=\"_blank\" rel=\"noopener\">TOWN San Carlos\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/TOWNRestaurant\" target=\"_blank\" rel=\"noopener\">@TOWNRestaurant\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": "Among the many pleasures of the weekend perhaps none is more indulgent than brunch, where a menu of rich and hearty dishes is often served alongside a selection of boozy creations such as bottomless mimosas. ",
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"description": "Among the many pleasures of the weekend perhaps none is more indulgent than brunch, where a menu of rich and hearty dishes is often served alongside a selection of boozy creations such as bottomless mimosas. ",
"title": "Bay Area Bites Guide to 5 Popular Brunch Spots South of San Francisco | KQED",
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"headline": "Bay Area Bites Guide to 5 Popular Brunch Spots South of San Francisco",
"datePublished": "2017-01-04T09:24:18-08:00",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Among the many pleasures of the weekend perhaps none is more indulgent than brunch, where a menu of rich and hearty dishes is often served alongside a selection of boozy creations such as bottomless mimosas. South of San Francisco there is a mix of neighborhood establishments and small restaurants serving popular brunch specialties ranging from locally sourced gourmet dishes to homestyle comfort food.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>Several of the listed restaurants have received multiple awards for being the neighborhood’s favorite brunch location. So the next time you are looking to find a new spot for Eggs Benedict and Bloody Marys, here are five popular restaurants to enjoy brunch South of San Francisco. If we missed your favorite, please be sure to share it in the comments.\u003c/p>\n\u003ch2>Bill’s Cafe\u003c/h2>\n\u003cfigure id=\"attachment_114003\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114003\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/Bills-Blackstone-Benedict-e1483485513784.jpg\" alt=\"The Blackstone Benedict at Bill’s Cafe in San Jose.\" width=\"2000\" height=\"1500\">\u003cfigcaption class=\"wp-caption-text\">The Blackstone Benedict at Bill’s Cafe in San Jose. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With a number of established locations around the South Bay Area, Bill’s Cafe is a popular location throughout the week for an extensive breakfast menu served all day long. The restaurant has repeatedly been recognized by local newspapers for the neighborhood's best breakfast. On the weekends, be prepared for a lengthy wait which is rewarded with quick service and a menu of delicious breakfast dishes. Those looking to enjoy a refreshing drink over brunch will enjoy Bill’s mimosas served in a large goblet garnished with fresh strawberries. Among a menu of savory breakfast specialties, the most popular dish at Bill’s is the delectable Bread Pudding French Toast, with thick slabs of bread pudding studded with walnuts and raisins, battered and served with caramelized banana slices in a sweet caramel sauce. Those who enjoy a classic Eggs Benedict will enjoy Bill’s Blackstone Benedict which adds grilled red onions and slices of creamy avocado.\u003c/p>\n\u003cfigure id=\"attachment_114005\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114005\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/Bills-Bread-Pudding-French-Toast-e1483487068992.jpg\" alt=\"The Bread Pudding French Toast with eggs and bacon.\" width=\"2000\" height=\"1519\">\u003cfigcaption class=\"wp-caption-text\">The Bread Pudding French Toast with eggs and bacon. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114004\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114004\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/Bills-Bloody-Mary-e1483487860294.jpg\" alt=\"A Bloody Mary at Bill’s Cafe.\" width=\"2000\" height=\"2667\">\u003cfigcaption class=\"wp-caption-text\">A Bloody Mary at Bill’s Cafe. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114006\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114006\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/Bills-Cafe-Patio-e1483487886731.jpg\" alt=\"Outside Bill’s Cafe in San Jose.\" width=\"2000\" height=\"1500\">\u003cfigcaption class=\"wp-caption-text\">Outside Bill’s Cafe in San Jose. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.billscafe.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Bill’s Cafe\u003c/strong>\u003c/a>\u003cbr>\nMultiple locations [\u003ca href=\"https://goo.gl/8jnN2w\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\n1115 Willow St.\u003cbr>\nSan Jose, CA 95125\u003cbr>\nPh: (408) 294-1125\u003cbr>\nHours: Mon-Sun 7am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Bills-Cafe-78456910378/?fref=ts\" target=\"_blank\" rel=\"noopener\">Bill’s Cafe\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003ch2>Village California Bistro and Wine Bar\u003c/h2>\n\u003cfigure id=\"attachment_114020\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114020\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/Village-Bistro-Bruschetta-e1483487838737.jpg\" alt=\"The Egg Bruschetta at Village California Bistro and Wine Bar.\" width=\"2000\" height=\"1500\">\u003cfigcaption class=\"wp-caption-text\">The Egg Bruschetta at Village California Bistro and Wine Bar. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This restaurant with ample patio seating and a menu of California cuisine is a wildly popular destination for weekend brunch on Santana Row in San Jose. Popular dishes on the brunch menu include an Egg Bruschetta served over grilled bread and topped with juicy cherry tomatoes drizzled in sweet balsamic vinegar; Brioche French Toast topped with a fruit compote and Tahitian vanilla whipped cream; and a croissant breakfast sandwich with bacon, eggs, avocado and smoked mozzarella. Those who enjoy south-of-the-border-style breakfast dishes will love the 'Divorced' Eggs with housemade chorizo, fresh eggs, and a medley of squash simmered in a duo of roasted tomato and tomatillo sauces. Completing the brunch experience, Village California Bistro serves a build-your-own Bloody Mary bar with a selection of gourmet ingredients and craft spirits.\u003c/p>\n\u003cfigure id=\"attachment_114021\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114021\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/Village-Bistro-Divorciados-e1483488416737.jpg\" alt=\"The 'Divorced' Eggs at Village California Bistro and Wine Bar.\" width=\"2000\" height=\"1500\">\u003cfigcaption class=\"wp-caption-text\">The 'Divorced' Eggs at Village California Bistro and Wine Bar. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114022\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114022\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/Village-California-Bistro-e1483488441164.jpg\" alt=\"The wine bar and dining room of Village California Bistro and Wine Bar.\" width=\"2000\" height=\"1494\">\u003cfigcaption class=\"wp-caption-text\">The wine bar and dining room of Village California Bistro and Wine Bar. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://thevillagebistro.net/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Village California Bistro and Wine Bar\u003c/strong>\u003c/a>\u003cbr>\n378 Santana Row #1035 [\u003ca href=\"https://goo.gl/QZn6cB\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nSan Jose, CA 95128\u003cbr>\nPh: (408) 248-9091\u003cbr>\nHours: Mon-Thu 10am-9pm; Fri-Sun 8:30am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Village-California-Bistro-and-Wine-Bar-95909532373/?fref=ts\" target=\"_blank\" rel=\"noopener\">Village California Bistro and Wine Bar\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003ch2>Local Union 271\u003c/h2>\n\u003cfigure id=\"attachment_114013\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114013\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/Local-Union-Benedict-e1483489056384.jpg\" alt=\"A half order of the Eggs Benedict at Local Union 271.\" width=\"2000\" height=\"1500\">\u003cfigcaption class=\"wp-caption-text\">A half order of the Eggs Benedict at Local Union 271. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The name of this popular bistro is a play on the restaurant's address and commitment to using locally sourced ingredients. On the menu, the restaurant proudly lists the numerous local farmers and producers they are partnered with such as: Diestel Turkey Ranch in Sonoma; Happy Boy Farms in Watsonville; and Laura Chenel in Sonoma. A popular destination for brunch along University Avenue, Local Union serves standard brunch fare such as Eggs Benedict, omelets, and breakfast sandwiches. The brunch menu also a selection of special bacon, brioche French toast, and chicken chilaquiles. The fluffy omelets are served with a medley of roasted potatoes and sweet potatoes, and thick-cut grilled bread from Kelly’s Bakery in Santa Cruz. A menu of freshly squeezed juices, also available as mimosas, are the perfect option to wash it all down.\u003c/p>\n\u003cfigure id=\"attachment_114014\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114014\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/Local-Union-Diestel-e1483489136437.jpg\" alt=\"The Diestel Turkey Egg White Omelet at Local Union 271.\" width=\"2000\" height=\"1500\">\u003cfigcaption class=\"wp-caption-text\">The Diestel Turkey Egg White Omelet at Local Union 271. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114012\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114012\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/Local-Union-271--e1483489160674.jpg\" alt=\"Inside Local Union 271 in Palo Alto.\" width=\"2000\" height=\"1500\">\u003cfigcaption class=\"wp-caption-text\">Inside Local Union 271 in Palo Alto. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.localunion271.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Local Union 271\u003c/strong>\u003c/a>\u003cbr>\n271 University Ave. [\u003ca href=\"https://goo.gl/XuP9C1\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nPalo Alto, CA 94301\u003cbr>\nPh: (650) 322-7509\u003cbr>\nHours: Mon-Wed 11am-10pm; Thu-Fri 11am-12am; Sat 9am-12am; Sun 9am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/localunion271/?fref=ts\" target=\"_blank\" rel=\"noopener\">Local Union 271\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/271Local\" target=\"_blank\" rel=\"noopener\">@271Local\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003ch2>Hobee’s Restaurant\u003c/h2>\n\u003cfigure id=\"attachment_114011\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114011\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/Hobees-Rancheros-Benedict-e1483489601103.jpg\" alt=\"The Huevos Rancheros Omelet at Hobee’s in Palo Alto.\" width=\"2000\" height=\"1500\">\u003cfigcaption class=\"wp-caption-text\">The Huevos Rancheros Omelet at Hobee’s in Palo Alto. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With multiple locations throughout the South Bay Area, Hobee’s has become a Silicon Valley institution for diners to enjoy an inexpensive meal served in a comfortable family-friendly setting. The popular restaurant has been given numerous awards over the years by local newspapers for having the best breakfast and brunch. The menu includes a number of comforting breakfast dishes such as scrambles, omelettes, and hashbrown skillets. Aptly named, the “Best Darn Breakfast in Town” serves up two farm-fresh eggs, with homestyle hash browns, and the wildly popular blueberry coffee cake. The popular coffee cake is studded with fresh blueberries and topped with a sweet crumbly top drizzled with butter for a delectable breakfast treat.\u003c/p>\n\u003cfigure id=\"attachment_114008\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114008\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/Hobees-Best-Darn-Breakfast-e1483489761498.jpg\" alt=\"The Best Darn Breakfast in Town special at Hobee’s in Palo Alto.\" width=\"2000\" height=\"1500\">\u003cfigcaption class=\"wp-caption-text\">The Best Darn Breakfast in Town special at Hobee’s in Palo Alto. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114009\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114009\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/Hobees-Coffee-Cake-e1483489739768.jpg\" alt=\"The Blueberry Coffee Cake at Hobee’s in Palo Alto.\" width=\"2000\" height=\"1500\">\u003cfigcaption class=\"wp-caption-text\">The Blueberry Coffee Cake at Hobee’s in Palo Alto. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114010\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114010\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/Hobees-Palo-Alto-e1483489791701.jpg\" alt=\"Inside Hobee’s in Palo Alto.\" width=\"2000\" height=\"1500\">\u003cfigcaption class=\"wp-caption-text\">Inside Hobee’s in Palo Alto. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://hobees.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Hobee’s Restaurant\u003c/strong>\u003c/a>\u003cbr>\nMultiple locations [\u003ca href=\"https://goo.gl/3zm9P1\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\n4224 El Camino Real.\u003cbr>\nPalo Alto, CA 94306\u003cbr>\nPh: (650) 856-6124\u003cbr>\nHours: Mon 7am-2:30pm; Tue-Fri 7am-9pm; Sat-Sun 8am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Hobees/?fref=ts\" target=\"_blank\" rel=\"noopener\">Hobee’s Restaurant\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/Hobees\" target=\"_blank\" rel=\"noopener\">@Hobees\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003ch2>Town\u003c/h2>\n\u003cfigure id=\"attachment_114015\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114015\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/Town-Benedict-e1483490044779.jpg\" alt=\"The country Eggs Benedict at Town in San Carlos.\" width=\"2000\" height=\"1500\">\u003cfigcaption class=\"wp-caption-text\">The country Eggs Benedict at Town in San Carlos. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Town in San Carlos proudly serves food prepared from locally-sourced produce, and humanely raised meat and poultry. The refined steakhouse is decorated in dark wood with leather booths and includes a large center bar where guests can enjoy a number of cocktails prepared from small batch spirits and housemade ingredients, as well as offering an extensive wine menu. The restaurant has also been recognized by Open Table as one of the top 100 best brunch restaurants in America for 2016, in part for Town’s gourmet brunch specialties and the popular bottomless mimosas. The extensive brunch menu ranges from a comforting Loco Moco prepared with ground filet steak and cage-free eggs, to a Banana and Hazelnut Chocolate-Stuffed French Toast for those with a sweet tooth. Town’s Ultimate Breakfast Sandwich starts with griddled slabs of sourdough and stacks two fried cage-free eggs, brown sugar bacon, and a trio of Gruyere, cheddar and American cheese, for a truly ultimate brunch creation.\u003c/p>\n\u003cfigure id=\"attachment_114018\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114018\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/Town-Ultimate-Sandwich-e1483490495263.jpg\" alt=\"The Ultimate Breakfast Sandwich at Town in San Carlos.\" width=\"2000\" height=\"1500\">\u003cfigcaption class=\"wp-caption-text\">The Ultimate Breakfast Sandwich at Town in San Carlos. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114016\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114016\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/Town-Bloody-Mary-e1483490520109.jpg\" alt=\"A Bloody Mary at Town in San Carlos.\" width=\"2000\" height=\"2875\">\u003cfigcaption class=\"wp-caption-text\">A Bloody Mary at Town in San Carlos. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114017\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114017\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/Town-Chilaquiles-e1483490543611.jpg\" alt=\"The Chicken Chilaquiles at Town in San Carlos.\" width=\"2000\" height=\"1500\">\u003cfigcaption class=\"wp-caption-text\">The Chicken Chilaquiles at Town in San Carlos. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114019\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114019\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/Town-e1483490565693.jpg\" alt=\"Guests having brunch on the patio at Town in San Carlos.\" width=\"2000\" height=\"1500\">\u003cfigcaption class=\"wp-caption-text\">Guests having brunch on the patio at Town in San Carlos. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.townsc.com/index.html\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Town\u003c/strong>\u003c/a>\u003cbr>\n716 Laurel St. [\u003ca href=\"https://goo.gl/sMbyIt\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nSan Carlos, CA 94070\u003cbr>\nPh: (650) 595-3003\u003cbr>\nHours: Mon-Fri 11:30am-10pm; Sat 10am-2:30pm, 5-10pm; Sun 10am-2:30pm, 5-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/TOWN-San-Carlos-225114520914/?fref=ts\" target=\"_blank\" rel=\"noopener\">TOWN San Carlos\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/TOWNRestaurant\" target=\"_blank\" rel=\"noopener\">@TOWNRestaurant\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Real Napoli-Style Pizza Comes to Downtown Berkeley at Lucia’s Pizzeria",
"title": "Real Napoli-Style Pizza Comes to Downtown Berkeley at Lucia’s Pizzeria",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>The first good omen was a welcome in from the pouring rain a full 10 minutes before the restaurant was scheduled to open. I find this gesture characteristically “un-American,” in the best possible way. Rather, it felt like I was walking into a family-run Italian restaurant, albeit one with a laid-back local vibe. I had ventured out in the middle of a storm, on a mission to try \u003ca href=\"http://www.luciaspizzeria.com/\" target=\"_blank\">Lucia’s\u003c/a> Neapolitan pizza, admittedly skeptical.\u003c/p>\n\u003cp>The closest the East Bay gets to Napoli-style pizza is \u003ca href=\"http://www.a16pizza.com/\" target=\"_blank\">A16\u003c/a> (also in San Francisco), with its chewy crust, cooked fast in a wood-fired oven. Lucia’s version is better. But why?\u003c/p>\n\u003cp>Co-owner Alessandro Uccelli, a Venice native, says it’s all about Italy. I say it’s about the dough. Both are, perhaps, true. The oven that occupies the back quadrant of the space is from Stefano Ferrara, a famous Neapolitan maker of handcrafted pizza ovens. This one has a floor of special bricks made in Sorrento (on the Amalfi coast), designed to keep the interior heat evenly distributed. It gets up to 1200 degrees in there, but pizzaiolo Saverio Miranda, who masterfully oversees pizza production, keeps it at around 900 degrees, which allows each pizza to cook in 70 seconds, perfectly blistering the outer edge of the crust and leaving it crisp all across the bottom. And oh, the crust.\u003c/p>\n\u003cfigure id=\"attachment_114092\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114092\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/oven1920.jpg\" alt=\"Lucia's handcrafted wood-burning pizza oven made by Sefano Ferrara in Naples.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/oven1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/oven1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/oven1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/oven1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/oven1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/oven1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/oven1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/oven1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/oven1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/oven1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lucia's handcrafted wood-burning pizza oven made by Sefano Ferrara in Naples. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114093\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114093\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/owners1920.jpg\" alt=\"Co-owners Alessando Uccelli and Steve Dumain.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/owners1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/owners1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/owners1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/owners1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/owners1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/owners1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/owners1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/owners1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/owners1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/owners1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Co-owners Alessando Uccelli and Steve Dumain. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are several kinds of dough available, but the “regular” one, if you will, is made from Pizzuti type 1 flour (also from Salerno), coarser and less processed than the often-lauded type 00 flour. The result is a chewy, but light and easily crisped dough. Miranda makes it look easy, but it’s not.\u003c/p>\n\u003cfigure id=\"attachment_114094\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114094\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/pizzaiolo1920.jpg\" alt=\"Luciano Passeri cuts into a pizza just before serving.\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/pizzaiolo1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pizzaiolo1920-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pizzaiolo1920-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pizzaiolo1920-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pizzaiolo1920-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pizzaiolo1920-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pizzaiolo1920-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pizzaiolo1920-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pizzaiolo1920-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pizzaiolo1920-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Luciano Passeri cuts into a pizza just before serving. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Toppings are a precise architecture as well. We ordered the classic Margherita with buffalo-milk mozzarella (made locally by \u003ca href=\"http://belfiorecheese.com/\" target=\"_blank\">Belfiore\u003c/a>) and the house special white pizza with stracciatella, mortadella and pistachios. The tomato sauce on the former is as simple as red sauce comes—all sweet tomato essence with a hint of salt. The cheese is sliced thinly enough to melt in the 70 seconds it takes to cook the pizza, but thick enough to avoid overcooking.\u003c/p>\n\u003cfigure id=\"attachment_114091\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114091\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/margherita1920.jpg\" alt=\"The best Margherita pizza for miles around.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/margherita1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/margherita1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/margherita1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/margherita1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/margherita1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/margherita1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/margherita1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/margherita1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/margherita1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/margherita1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The best Margherita pizza for miles around. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While I’m a sucker for all things tomato, the white pizza ranks among the best I’ve ever had, with paper-thin slices of mortadella under the stringy cheese, punctuated with roasted pistachios for an earthy-sweet throughline. We got this one made with dough from live-sprouted grain flour, said to be more easily digested than the more glutinous regular flour. It was also quite delicious, ever so slightly darker in color than the type 1 flour, but still very light and chewy.\u003c/p>\n\u003cfigure id=\"attachment_114095\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114095\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/white1920.jpg\" alt=\"Lucia’s special white pizza with stracciatella, mortadella and pistachios.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/white1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/white1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/white1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/white1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/white1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/white1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/white1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/white1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/white1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/white1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lucia’s special white pizza with stracciatella, mortadella and pistachios. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Co-owner Steve Dumain is the locus at which Naples intersects with Brooklyn. A recent transplant to the East Bay from New York, Dumain is responsible for the playful pizza names (Lips of Fire, Sprouty Scamorza) and the introduction of gluten-free crust (which I’ll be back to try). He wants Lucia’s to be a community gathering place where guests feel like family, and he and Uccelli are already thinking about what their guests might need: kid-size pizzas with animal faces made of olives and mushrooms, later hours for the after-theater and college crowds, and maybe even lunch service at some point in the near future.\u003c/p>\n\u003cfigure id=\"attachment_114090\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114090\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/kids1920.jpg\" alt=\"Lucia’s playful kids’ pizza.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/kids1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/kids1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/kids1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/kids1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/kids1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/kids1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/kids1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/kids1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/kids1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/kids1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lucia’s playful kids’ pizza. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The small wine list features all Italian selections by the glass and bottle and \u003ca href=\"http://broc-cellars.myshopify.com/\" target=\"_blank\">Broc Cellars\u003c/a> (a Berkeley winery) on tap. I tried a nice natural red wine from Puglia, a Poggio Braccanti Gragnano with a slight effervescence, a bargain at $9.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Lucia’s is a very welcome addition to the East Bay pizza scene.\u003c/p>\n\u003cfigure id=\"attachment_114089\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114089\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/interior1920.jpg\" alt=\"Inside Lucia's Pizzeria.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/interior1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/interior1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/interior1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/interior1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/interior1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/interior1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/interior1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/interior1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/interior1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/interior1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Lucia's Pizzeria. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.luciaspizzeria.com/\" target=\"_blank\">\u003cstrong>Lucia’s Pizzeria\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> 2016 Shattuck Ave. Berkeley, CA 94704 [\u003ca href=\"https://goo.gl/3g4cKr\" target=\"_blank\">Map\u003c/a>]\u003cbr>\n\u003cstrong> Ph:\u003c/strong> (415) 225-9467\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Sun-Thu, 5:30-10pm; Fri-Sat, 5:30-11pm\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/luciaspizzeria\" target=\"_blank\">Lucia's Pizzeria\u003c/a>\u003cbr>\n\u003cstrong>Instagram:\u003c/strong> \u003ca href=\"https://www.instagram.com/luciaspizzeria/\" target=\"_blank\">luciaspizzeria\u003c/a>\u003cbr>\nPrice Range: $$ (pizzas $13-$20)\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The first good omen was a welcome in from the pouring rain a full 10 minutes before the restaurant was scheduled to open. I find this gesture characteristically “un-American,” in the best possible way. Rather, it felt like I was walking into a family-run Italian restaurant, albeit one with a laid-back local vibe. I had ventured out in the middle of a storm, on a mission to try \u003ca href=\"http://www.luciaspizzeria.com/\" target=\"_blank\">Lucia’s\u003c/a> Neapolitan pizza, admittedly skeptical.\u003c/p>\n\u003cp>The closest the East Bay gets to Napoli-style pizza is \u003ca href=\"http://www.a16pizza.com/\" target=\"_blank\">A16\u003c/a> (also in San Francisco), with its chewy crust, cooked fast in a wood-fired oven. Lucia’s version is better. But why?\u003c/p>\n\u003cp>Co-owner Alessandro Uccelli, a Venice native, says it’s all about Italy. I say it’s about the dough. Both are, perhaps, true. The oven that occupies the back quadrant of the space is from Stefano Ferrara, a famous Neapolitan maker of handcrafted pizza ovens. This one has a floor of special bricks made in Sorrento (on the Amalfi coast), designed to keep the interior heat evenly distributed. It gets up to 1200 degrees in there, but pizzaiolo Saverio Miranda, who masterfully oversees pizza production, keeps it at around 900 degrees, which allows each pizza to cook in 70 seconds, perfectly blistering the outer edge of the crust and leaving it crisp all across the bottom. And oh, the crust.\u003c/p>\n\u003cfigure id=\"attachment_114092\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114092\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/oven1920.jpg\" alt=\"Lucia's handcrafted wood-burning pizza oven made by Sefano Ferrara in Naples.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/oven1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/oven1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/oven1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/oven1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/oven1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/oven1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/oven1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/oven1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/oven1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/oven1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lucia's handcrafted wood-burning pizza oven made by Sefano Ferrara in Naples. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114093\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114093\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/owners1920.jpg\" alt=\"Co-owners Alessando Uccelli and Steve Dumain.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/owners1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/owners1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/owners1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/owners1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/owners1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/owners1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/owners1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/owners1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/owners1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/owners1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Co-owners Alessando Uccelli and Steve Dumain. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are several kinds of dough available, but the “regular” one, if you will, is made from Pizzuti type 1 flour (also from Salerno), coarser and less processed than the often-lauded type 00 flour. The result is a chewy, but light and easily crisped dough. Miranda makes it look easy, but it’s not.\u003c/p>\n\u003cfigure id=\"attachment_114094\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114094\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/pizzaiolo1920.jpg\" alt=\"Luciano Passeri cuts into a pizza just before serving.\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/pizzaiolo1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pizzaiolo1920-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pizzaiolo1920-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pizzaiolo1920-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pizzaiolo1920-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pizzaiolo1920-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pizzaiolo1920-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pizzaiolo1920-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pizzaiolo1920-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pizzaiolo1920-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Luciano Passeri cuts into a pizza just before serving. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Toppings are a precise architecture as well. We ordered the classic Margherita with buffalo-milk mozzarella (made locally by \u003ca href=\"http://belfiorecheese.com/\" target=\"_blank\">Belfiore\u003c/a>) and the house special white pizza with stracciatella, mortadella and pistachios. The tomato sauce on the former is as simple as red sauce comes—all sweet tomato essence with a hint of salt. The cheese is sliced thinly enough to melt in the 70 seconds it takes to cook the pizza, but thick enough to avoid overcooking.\u003c/p>\n\u003cfigure id=\"attachment_114091\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114091\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/margherita1920.jpg\" alt=\"The best Margherita pizza for miles around.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/margherita1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/margherita1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/margherita1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/margherita1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/margherita1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/margherita1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/margherita1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/margherita1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/margherita1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/margherita1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The best Margherita pizza for miles around. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While I’m a sucker for all things tomato, the white pizza ranks among the best I’ve ever had, with paper-thin slices of mortadella under the stringy cheese, punctuated with roasted pistachios for an earthy-sweet throughline. We got this one made with dough from live-sprouted grain flour, said to be more easily digested than the more glutinous regular flour. It was also quite delicious, ever so slightly darker in color than the type 1 flour, but still very light and chewy.\u003c/p>\n\u003cfigure id=\"attachment_114095\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114095\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/white1920.jpg\" alt=\"Lucia’s special white pizza with stracciatella, mortadella and pistachios.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/white1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/white1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/white1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/white1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/white1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/white1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/white1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/white1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/white1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/white1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lucia’s special white pizza with stracciatella, mortadella and pistachios. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Co-owner Steve Dumain is the locus at which Naples intersects with Brooklyn. A recent transplant to the East Bay from New York, Dumain is responsible for the playful pizza names (Lips of Fire, Sprouty Scamorza) and the introduction of gluten-free crust (which I’ll be back to try). He wants Lucia’s to be a community gathering place where guests feel like family, and he and Uccelli are already thinking about what their guests might need: kid-size pizzas with animal faces made of olives and mushrooms, later hours for the after-theater and college crowds, and maybe even lunch service at some point in the near future.\u003c/p>\n\u003cfigure id=\"attachment_114090\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114090\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/kids1920.jpg\" alt=\"Lucia’s playful kids’ pizza.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/kids1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/kids1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/kids1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/kids1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/kids1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/kids1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/kids1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/kids1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/kids1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/kids1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lucia’s playful kids’ pizza. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The small wine list features all Italian selections by the glass and bottle and \u003ca href=\"http://broc-cellars.myshopify.com/\" target=\"_blank\">Broc Cellars\u003c/a> (a Berkeley winery) on tap. I tried a nice natural red wine from Puglia, a Poggio Braccanti Gragnano with a slight effervescence, a bargain at $9.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Lucia’s is a very welcome addition to the East Bay pizza scene.\u003c/p>\n\u003cfigure id=\"attachment_114089\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114089\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/interior1920.jpg\" alt=\"Inside Lucia's Pizzeria.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/interior1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/interior1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/interior1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/interior1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/interior1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/interior1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/interior1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/interior1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/interior1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/interior1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Lucia's Pizzeria. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.luciaspizzeria.com/\" target=\"_blank\">\u003cstrong>Lucia’s Pizzeria\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> 2016 Shattuck Ave. Berkeley, CA 94704 [\u003ca href=\"https://goo.gl/3g4cKr\" target=\"_blank\">Map\u003c/a>]\u003cbr>\n\u003cstrong> Ph:\u003c/strong> (415) 225-9467\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Sun-Thu, 5:30-10pm; Fri-Sat, 5:30-11pm\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/luciaspizzeria\" target=\"_blank\">Lucia's Pizzeria\u003c/a>\u003cbr>\n\u003cstrong>Instagram:\u003c/strong> \u003ca href=\"https://www.instagram.com/luciaspizzeria/\" target=\"_blank\">luciaspizzeria\u003c/a>\u003cbr>\nPrice Range: $$ (pizzas $13-$20)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Pal’s Take Away Rises Again at Forage Kitchen",
"title": "Pal’s Take Away Rises Again at Forage Kitchen",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>When \u003ca href=\"http://www.foragekitchen.com/\" target=\"_blank\">Forage Kitchen\u003c/a>, the Oakland “co-working incubator space” for food-makers, opened in Uptown Oakland a few months ago, I toured the big, shiny facility, fantasizing about what I would make if I had a few hours each month to cut loose in the professional kitchen, tricked out with six stockpot burners, a big deep fryer, two double-stack convection ovens, and even a VacMaster Cryovac. My more realistic thoughts turned quickly to what great up-and-coming chefs might come into the space, designed to lower the financial bar for entry into food entrepreneurism by offering hourly rates on kitchen access, as well as training and visibility for aspiring makers. \u003c/p>\n\u003cfigure id=\"attachment_112739\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/IMG_2201-new.jpg\" alt=\"Forage Kitchen, a shared commercial kitchen space on 25th St. in Oakland\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-112739\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_2201-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_2201-new-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_2201-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_2201-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_2201-new-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_2201-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_2201-new-960x1280.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Forage Kitchen, a shared commercial kitchen space on 25th St. in Oakland \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://palstakeaway.com/\" target=\"_blank\">Pal’s Take Away\u003c/a>, which debuted here today, will be a regular tenant, open Monday-Saturday from 11-5. Jeff Mason developed a cult following with his creative take on sandwiches at several locations in San Francisco before heading to the Easy Bay to claim “permanent pop-up” status at Firebrand Artisan Breads, which made perfect sense given Mason’s need for quality carbs to lay a base for his creations. Alas, nothing is permanent, and Mason stopped serving there back in June. \u003c/p>\n\u003cfigure id=\"attachment_112741\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/IMG_2207-new.jpg\" alt=\"Jeff Mason, sandwich mastermind at Pal’s Kitchen\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-112741\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_2207-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_2207-new-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_2207-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_2207-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_2207-new-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_2207-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_2207-new-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Jeff Mason, sandwich mastermind at Pal’s Kitchen \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Flash forward to yesterday, when Pal’s resurfaced at Forage Kitchen with a terrific new menu of sandwiches, salads and sides, as well as a daily agua fresca, beer and boxed wine. The food will appeal to neighborhood folks who want bold, assertive flavors in surprising combinations that work.\u003c/p>\n\u003cfigure id=\"attachment_112740\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/IMG_2203-new.jpg\" alt=\"The menu at Pal’s Take Away\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-112740\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_2203-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_2203-new-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_2203-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_2203-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_2203-new-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_2203-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_2203-new-960x1280.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The menu at Pal’s Take Away \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The place is billed as a takeout joint, but there are several sunlit tables inside and even more outside, where you can sit and enjoy your meal. And even though the menu is small, I had a hard time narrowing what to try on my first visit. The bread of choice for the poached local albacore is Josey Baker, with a firm crust, moist interior, and the ability to contain the generous scoop of tuna salad loosely held together by homemade mayonnaise and punctuated with cornichons, daikon sprouts, oil-cured tomatoes, and potato chips. Yes, the kid-like gesture of the chips \u003cem>on\u003c/em> the sandwich works, especially if you eat it all up while the chips are still crunchy.\u003c/p>\n\u003cp> We got a side of the flavor-saturated broccoli rabe with chermoula dressing, a welcome raw-garlic shot to the brain.\u003c/p>\n\u003cfigure id=\"attachment_112743\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/IMG_2213-new.jpg\" alt=\"Poached local albacore sandwich on Josey Baker bread with a side of broccoli rabe with chermoula dressing\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-112743\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_2213-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_2213-new-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_2213-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_2213-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_2213-new-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_2213-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_2213-new-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Poached local albacore sandwich on Josey Baker bread with a side of broccoli rabe with chermoula dressing \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The American Kobe roast beef, cooked rare, is surrounded by pimentón cheddar spread and decked with more condiments than you can count quickly, including spicy red cabbage slaw and barbecue sauce, a weird combination that most people wouldn’t have thought of.\u003c/p>\n\u003cfigure id=\"attachment_112742\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/IMG_2209-new.jpg\" alt=\"American Kobe roast beef with pimentón cheddar spread \" width=\"1920\" height=\"1440\" class=\"size-full wp-image-112742\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_2209-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_2209-new-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_2209-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_2209-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_2209-new-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_2209-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_2209-new-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">American Kobe roast beef with pimentón cheddar spread \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Any of the sandwiches can be made as a salad, and the lao sausage on little gems with wheatberries and Champagne vinaigrette is a winner. While I’m sure it would be delightful on bread, there’s something marvelous about the fatty sausage and the crisp greens that left me feeling as if I’d had a balanced meal. I mean, really, what more does a person need? The sausage is the best I’ve had in recent memory, with deep pork flavor accented by lemongrass and enough chile to keep me engaged without needing to wash it down with a beer. Because it is lunch, after all.\u003c/p>\n\u003cfigure id=\"attachment_112744\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/IMG_2215-new.jpg\" alt=\"Lao sausage salad \" width=\"1920\" height=\"1440\" class=\"size-full wp-image-112744\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_2215-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_2215-new-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_2215-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_2215-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_2215-new-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_2215-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_2215-new-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lao sausage salad \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Coming soon are rotisserie chickens, “hippie bowls,” and “Thanksgiving angel wings,” the latter two of which shall be mysteries until unveiled.\u003c/p>\n\u003cul>\nThis meal made me excited all over again about the other chefs now working in the space, including the following:\n\u003cli>\u003ca href=\"https://ww2.kqed.org/bayareabites/2015/05/03/umeboshi-a-plum-by-any-other-name/\" target=\"_blank\">Ayako Iino\u003c/a> of \u003ca href=\"https://www.facebook.com/Yume-Boshi-Preserves-598724600291038/?ref=nf\" target=\"_blank\">Yumé Boshi\u003c/a>, who makes umeboshi (salt-cured plum pickles) and other Japanese preserves.\u003c/li>\n\u003cli>Ash Cheriyan of \u003ca href=\"https://www.thistle.co/?mc_cid=41db5ae552&mc_eid=942c944947\" target=\"_blank\">Thistle\u003c/a>, who specializes in nutritionist-designed meals for home delivery.\u003c/li>\n\u003cli>James Woodard and his \u003ca href=\"http://www.smokinwoodsbbq.com/events/?mc_cid=41db5ae552&mc_eid=942c944947\" target=\"_blank\">Smokin’ Woods BBQ\u003c/a>, which caters events large and small.\u003c/li>\n\u003cli>Camilo Velasquez, who’s made this his headquarters for \u003ca href=\"https://thebaconer.com\" target=\"_blank\">The Baconer\u003c/a>, where he transforms heritage pork into various forms of bacon.\u003c/li>\n\u003cli>Sally Rogers, of \u003ca href=\"http://www.eatnibble.com/?mc_cid=41db5ae552&mc_eid=942c944947\" target=\"_blank\">Nibble\u003c/a>, who is on a mission to reinvent snacking.\u003c/li>\n\u003c/ul>\n\u003cp>\u003ca href=\"http://palstakeaway.com/\" target=\"_blank\">\u003cstrong>Pal’s Take Away\u003c/strong>\u003c/a> (at \u003ca href=\"http://www.foragekitchen.com/\" target=\"_blank\">Forage Kitchen\u003c/a>)\u003cbr>\n478 25th St.\u003cbr>\nOakland, CA 94612 [\u003ca href=\"https://goo.gl/tIR7WA\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: n/a\u003cbr>\nHours: Mon-Sat, 11am-5pm; closed Sundays\u003cbr>\nPrice Range: $ (sandwiches $12)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Foragekitchen/?hc_ref=SEARCH&fref=nf\" target=\"_blank\">Forage Kitchen\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/forageSF\" target=\"_blank\">@forageSF\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/foragesf/\" target=\"_blank\">foragesf\u003c/a> \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Jeff Mason, sandwich genius, debuts his latest menu at Oakland’s new shared commercial kitchen.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>When \u003ca href=\"http://www.foragekitchen.com/\" target=\"_blank\">Forage Kitchen\u003c/a>, the Oakland “co-working incubator space” for food-makers, opened in Uptown Oakland a few months ago, I toured the big, shiny facility, fantasizing about what I would make if I had a few hours each month to cut loose in the professional kitchen, tricked out with six stockpot burners, a big deep fryer, two double-stack convection ovens, and even a VacMaster Cryovac. My more realistic thoughts turned quickly to what great up-and-coming chefs might come into the space, designed to lower the financial bar for entry into food entrepreneurism by offering hourly rates on kitchen access, as well as training and visibility for aspiring makers. \u003c/p>\n\u003cfigure id=\"attachment_112739\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/IMG_2201-new.jpg\" alt=\"Forage Kitchen, a shared commercial kitchen space on 25th St. in Oakland\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-112739\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_2201-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_2201-new-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_2201-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_2201-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_2201-new-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_2201-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_2201-new-960x1280.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Forage Kitchen, a shared commercial kitchen space on 25th St. in Oakland \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://palstakeaway.com/\" target=\"_blank\">Pal’s Take Away\u003c/a>, which debuted here today, will be a regular tenant, open Monday-Saturday from 11-5. Jeff Mason developed a cult following with his creative take on sandwiches at several locations in San Francisco before heading to the Easy Bay to claim “permanent pop-up” status at Firebrand Artisan Breads, which made perfect sense given Mason’s need for quality carbs to lay a base for his creations. Alas, nothing is permanent, and Mason stopped serving there back in June. \u003c/p>\n\u003cfigure id=\"attachment_112741\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/IMG_2207-new.jpg\" alt=\"Jeff Mason, sandwich mastermind at Pal’s Kitchen\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-112741\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_2207-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_2207-new-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_2207-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_2207-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_2207-new-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_2207-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_2207-new-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Jeff Mason, sandwich mastermind at Pal’s Kitchen \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Flash forward to yesterday, when Pal’s resurfaced at Forage Kitchen with a terrific new menu of sandwiches, salads and sides, as well as a daily agua fresca, beer and boxed wine. The food will appeal to neighborhood folks who want bold, assertive flavors in surprising combinations that work.\u003c/p>\n\u003cfigure id=\"attachment_112740\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/IMG_2203-new.jpg\" alt=\"The menu at Pal’s Take Away\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-112740\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_2203-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_2203-new-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_2203-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_2203-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_2203-new-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_2203-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_2203-new-960x1280.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The menu at Pal’s Take Away \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The place is billed as a takeout joint, but there are several sunlit tables inside and even more outside, where you can sit and enjoy your meal. And even though the menu is small, I had a hard time narrowing what to try on my first visit. The bread of choice for the poached local albacore is Josey Baker, with a firm crust, moist interior, and the ability to contain the generous scoop of tuna salad loosely held together by homemade mayonnaise and punctuated with cornichons, daikon sprouts, oil-cured tomatoes, and potato chips. Yes, the kid-like gesture of the chips \u003cem>on\u003c/em> the sandwich works, especially if you eat it all up while the chips are still crunchy.\u003c/p>\n\u003cp> We got a side of the flavor-saturated broccoli rabe with chermoula dressing, a welcome raw-garlic shot to the brain.\u003c/p>\n\u003cfigure id=\"attachment_112743\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/IMG_2213-new.jpg\" alt=\"Poached local albacore sandwich on Josey Baker bread with a side of broccoli rabe with chermoula dressing\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-112743\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_2213-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_2213-new-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_2213-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_2213-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_2213-new-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_2213-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_2213-new-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Poached local albacore sandwich on Josey Baker bread with a side of broccoli rabe with chermoula dressing \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The American Kobe roast beef, cooked rare, is surrounded by pimentón cheddar spread and decked with more condiments than you can count quickly, including spicy red cabbage slaw and barbecue sauce, a weird combination that most people wouldn’t have thought of.\u003c/p>\n\u003cfigure id=\"attachment_112742\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/IMG_2209-new.jpg\" alt=\"American Kobe roast beef with pimentón cheddar spread \" width=\"1920\" height=\"1440\" class=\"size-full wp-image-112742\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_2209-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_2209-new-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_2209-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_2209-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_2209-new-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_2209-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_2209-new-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">American Kobe roast beef with pimentón cheddar spread \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Any of the sandwiches can be made as a salad, and the lao sausage on little gems with wheatberries and Champagne vinaigrette is a winner. While I’m sure it would be delightful on bread, there’s something marvelous about the fatty sausage and the crisp greens that left me feeling as if I’d had a balanced meal. I mean, really, what more does a person need? The sausage is the best I’ve had in recent memory, with deep pork flavor accented by lemongrass and enough chile to keep me engaged without needing to wash it down with a beer. Because it is lunch, after all.\u003c/p>\n\u003cfigure id=\"attachment_112744\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/IMG_2215-new.jpg\" alt=\"Lao sausage salad \" width=\"1920\" height=\"1440\" class=\"size-full wp-image-112744\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_2215-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_2215-new-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_2215-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_2215-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_2215-new-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_2215-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_2215-new-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lao sausage salad \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Coming soon are rotisserie chickens, “hippie bowls,” and “Thanksgiving angel wings,” the latter two of which shall be mysteries until unveiled.\u003c/p>\n\u003cul>\nThis meal made me excited all over again about the other chefs now working in the space, including the following:\n\u003cli>\u003ca href=\"https://ww2.kqed.org/bayareabites/2015/05/03/umeboshi-a-plum-by-any-other-name/\" target=\"_blank\">Ayako Iino\u003c/a> of \u003ca href=\"https://www.facebook.com/Yume-Boshi-Preserves-598724600291038/?ref=nf\" target=\"_blank\">Yumé Boshi\u003c/a>, who makes umeboshi (salt-cured plum pickles) and other Japanese preserves.\u003c/li>\n\u003cli>Ash Cheriyan of \u003ca href=\"https://www.thistle.co/?mc_cid=41db5ae552&mc_eid=942c944947\" target=\"_blank\">Thistle\u003c/a>, who specializes in nutritionist-designed meals for home delivery.\u003c/li>\n\u003cli>James Woodard and his \u003ca href=\"http://www.smokinwoodsbbq.com/events/?mc_cid=41db5ae552&mc_eid=942c944947\" target=\"_blank\">Smokin’ Woods BBQ\u003c/a>, which caters events large and small.\u003c/li>\n\u003cli>Camilo Velasquez, who’s made this his headquarters for \u003ca href=\"https://thebaconer.com\" target=\"_blank\">The Baconer\u003c/a>, where he transforms heritage pork into various forms of bacon.\u003c/li>\n\u003cli>Sally Rogers, of \u003ca href=\"http://www.eatnibble.com/?mc_cid=41db5ae552&mc_eid=942c944947\" target=\"_blank\">Nibble\u003c/a>, who is on a mission to reinvent snacking.\u003c/li>\n\u003c/ul>\n\u003cp>\u003ca href=\"http://palstakeaway.com/\" target=\"_blank\">\u003cstrong>Pal’s Take Away\u003c/strong>\u003c/a> (at \u003ca href=\"http://www.foragekitchen.com/\" target=\"_blank\">Forage Kitchen\u003c/a>)\u003cbr>\n478 25th St.\u003cbr>\nOakland, CA 94612 [\u003ca href=\"https://goo.gl/tIR7WA\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: n/a\u003cbr>\nHours: Mon-Sat, 11am-5pm; closed Sundays\u003cbr>\nPrice Range: $ (sandwiches $12)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Foragekitchen/?hc_ref=SEARCH&fref=nf\" target=\"_blank\">Forage Kitchen\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/forageSF\" target=\"_blank\">@forageSF\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/foragesf/\" target=\"_blank\">foragesf\u003c/a> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>The \u003ca href=\"http://www.mvff.com/\" target=\"_blank\">Mill Valley Film Festival\u003c/a> inhabits a rare “goldilocks” zone within the cinematic universe, with the smart good fortune of arriving as summer turns to fall and Hollywood gears up for Oscar gold. The festival manages to snag more than its fair share of prestigious premieres weeks or months before they become available to the rest of us, attracting the attention of A-list stars willing to spend a couple of days being feted in tony, upscale Marin. (Twenty-sixteen is no different; the festival guest list includes Amy Adams, Nicole Kidman, Gael Garcia Bernal, Aaron Eckhart, Julie Dash and Ewan McGregor among dozens of glittering others.) Most likely, part of the fest's draw is the food and wine on tap in a region famous for -- well -- food and wine.\u003c/p>\n\u003cp>In a fitting pairing, this year’s festival features a small selection of films detailing the exploits of international celebrity chefs and restaurateurs. Anyone who has viewed even a small number of food documentaries knows that the genre has developed a very strong sensual style of its own. One doesn’t just take a camera into a kitchen and uncover magic in the making. Food preparation doesn’t often look that appetizing. There is an art to the lighting and presentation of the process that has been refined since the mid-1960s. Now we find ourselves in an age where the glories of food are regularly celebrated in dazzling cinematic style. All three of the films featured in Mill Valley’s culinary sidebar present their subjects in sumptuous detail. They are gorgeous and absorbing, illuminating activities and slices of history, while expanding ideas about what constitutes nourishment. \u003c/p>\n\u003cp>In Lydia Tenaglia’s \u003ca href=\"https://vimeo.com/181403743\" target=\"_blank\">\u003cem>Jeremiah Tower: The Last Magnificent\u003c/em>\u003c/a>, the very personal struggles of a legendary celebrity chef are delicately exposed. The film is almost like a therapy session, a journey into the subconscious motivations of a complicated man, beginning with lush reenactments of childhood trauma. Tower, the son of wealthy Brits, spent much of his life traveling the world first class -- with his family and without them. Apparently, the boy was left to his own devices in luxury liner cabins and four star hotel rooms from a very early age. He even lived for a time alone in a hotel suite until his parents realized that neither had enrolled him in school. While these adventures included (often inappropriate) sexual encounters, they also locate Tower’s love of food inside the kitchens of the world's most exclusive establishments. The young Tower seems to have eaten his feelings and later on would express his affection for friends through a kind of regurgitation (that sounds awful, I know) in the kitchen. He recreated from memory the dishes of his childhood in an attempt to conjure those early feelings of comfort for himself and his guests. \u003c/p>\n\u003cfigure id=\"attachment_112512\" class=\"wp-caption aligncenter\" style=\"max-width: 1400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/JT.jpg\" alt=\"Jeremiah Tower: The Last Magnificent.\" width=\"1400\" height=\"788\" class=\"size-full wp-image-112512\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/JT.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/JT-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/JT-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/JT-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/JT-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/JT-960x540.jpg 960w\" sizes=\"(max-width: 1400px) 100vw, 1400px\">\u003cfigcaption class=\"wp-caption-text\">Jeremiah Tower: The Last Magnificent. \u003ccite>(Morgan Fallon)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Tower is, and apparently always has been, a capital-R Romantic; an overwhelming sense of melancholy hangs over the film. He seems to have been born out of time, carrying deep inside a longing for a lost aesthetic age. Most BAB readers will know the outline of the chef’s history. Having graduated from Harvard (his interest was in underwater architecture), Tower’s family promptly cut him loose financially. In search of a job, he ended up at Berkeley's Chez Panisse in 1972. At the time, it was a struggling hangout for Alice Waters and her crew, described by one character in the film as a “hippie, drug-ridden explosion in a playpen.” Gorgeous old film footage captures a sense of wild abandon and innocence at the famed restaurant.\u003c/p>\n\u003cp>Tower brought his ideas about food from a lifetime of travel to Chez Panisse and within a few years helped put it on the map. This being Berkeley in the 1970s, the endeavor is described as something of an orgy — sex, drugs, love, food, creation, companionship, drama and more sex. The relationship between Waters and Tower included enough heat to create a legend, spark a food movement, and unfortunately ended in a very public feud. (Saint Alice is silent -- at least within the confines of this film -- on the subject.) Tower continued his rise and became the celebrity chef of San Francisco in the 1980s, opening the world-class Stars as a hangout for famous characters high and low. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But at some point, Tower dropped out of sight and went into seclusion. Once ubiquitous, synonymous with the California cuisine he helped to create, the enigmatic chef moved on. \u003cem>The Last Magnificent\u003c/em> attempts to solve the man’s mystery, but only generates more. Tower is more than once described as having a “locked room inside.” The film cracks open that door just a little, but every explanation seems too simplistic. How can we really know the unknown forces that drive those who change the world? \u003c/p>\n\u003cfigure id=\"attachment_112513\" class=\"wp-caption aligncenter\" style=\"max-width: 1400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/ella.jpg\" alt=\"Ella Brennan: Commanding the Table\" width=\"1400\" height=\"1120\" class=\"size-full wp-image-112513\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/ella.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ella-400x320.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ella-800x640.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ella-768x614.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ella-1180x944.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ella-960x768.jpg 960w\" sizes=\"(max-width: 1400px) 100vw, 1400px\">\u003cfigcaption class=\"wp-caption-text\">Ella Brennan: Commanding the Table \u003ccite>(Jack Robinson)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Equally sumptuous is Leslie Iwerks' \u003cem>Ella Brennan: Commanding the Table\u003c/em>, a loving portrait of the doyenne of New Orleans cooking. It is interesting to view this film next to the one about Jeremiah Tower because it illuminates the importance of healthy collaboration between a smart, creative restaurateur and the chefs who create the menu. Where the partnership between Waters and Tower became complicated by unknown and still unexplained tensions, Ella Brennan’s success is based on her ability to unlock culinary creativity within the magnetic personalities she has ushered into the spotlight. \u003c/p>\n\u003cp>Brennan was pushed into the career she would spend the rest of her life pursuing by her eldest brother. One of six siblings in a very tight clan, Ella became involved in what became the family business in her teens, when the Brennans decided to take over a famous New Orleans nightspot. The Irish clan soon found themselves in direct competition with the city’s famous French restaurants and struggled to define themselves. They decided to put their signature on breakfast, added alcohol and ushered in a new era of creativity for a previously ignored meal. \u003c/p>\n\u003cp>The film gorgeously moves through the family’s early years in the business, opening and establishing one amazing restaurant after another in New Orleans. Ella’s philosophy is summed up in her younger sister’s statement, “[Running a restaurant] is like show business. You do two shows a day. At five o’clock you brush your teeth, put your lipstick on, have a scotch and do the whole thing again.” Ella Brennan lead her family through multiple incarnations and eventually ended up reviving Commander’s Palace, where she would introduce chefs Paul Prudhomme, Emeril Lagasse and Jamie Shannon to the world. \u003c/p>\n\u003cp>https://vimeo.com/181401441\u003c/p>\n\u003cp>Similar to Jeremiah Tower, no detail of the food experience takes precedence for Brennan. Both characters are driven and exacting. Brennan’s success can be attributed to her personable application of hospitality, which she developed early, and to her ability to spot talented chefs, encouraging each to express his own unique vision in the kitchen. Food is entertainment to be sure, but for Brennan sharing a table, even with hundreds of people a night, is powerfully connected to home and family. \u003c/p>\n\u003cfigure id=\"attachment_112514\" class=\"wp-caption aligncenter\" style=\"max-width: 1400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/massimo.jpg\" alt=\"Massimo Bottura, Theater of Life\" width=\"1400\" height=\"788\" class=\"size-full wp-image-112514\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/massimo.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/massimo-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/massimo-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/massimo-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/massimo-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/massimo-960x540.jpg 960w\" sizes=\"(max-width: 1400px) 100vw, 1400px\">\u003cfigcaption class=\"wp-caption-text\">Massimo Bottura, Theater of Life\u003c/figcaption>\u003c/figure>\n\u003cp>Finally, the third film in the Mill Valley Film Festival's food trilogy is Peter Svatek's \u003cem>Theater of Life\u003c/em>, which documents chef Massimo Bottura's innovative program to eliminate food waste at Expo Milano 2015, a world's fair held in Milan, Italy. Inspired by the expo's theme, \"Feeding the Planet, Energy for Life,\" Bottura, whose Osteria Francescana was named world’s best restaurant in 2016, converted an abandoned theater into a soup kitchen. \u003c/p>\n\u003cp>Renowned chefs from around the world turned each day’s spoils — food headed for the trash bin (most particularly day-old bread) — into gourmet meals for the homeless. Through the effort we come to know the issues faced by the beneficiaries of these amazing dishes. The cast of characters is large, including international food stars, a parish priest, poor and disabled Italians and African refugees, who all meet at the tables of Bottura's Reffetorio. \u003c/p>\n\u003cp>https://vimeo.com/174869482\u003c/p>\n\u003cp>The first two documentaries in this series present lovingly crafted histories of characters who have had a tremendous impact on how we eat and — most importantly — how we think about food. \u003cem>Theater of Life\u003c/em> provides an important way forward with a philosophy for managing our precious resources and channeling thought and talent into the feeding of a greater portion of the population. Why should fine dining be limited to the elites when so much food is going to waste? Why is healthy food a luxury? Why are the lessons Tower, Brennan and countless others have taught us about the nature of food still only understood by a precious few? \u003cem>Theater of Life\u003c/em> shows how the consumption of good food actually does more than feed the body; it opens the mind and nourishes the soul.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>The Mill Valley Film Festival runs October 6-16, 2016 at various Marin County locations. For tickets and information visit \u003ca href=\"http://www.mvff.com/\" target=\"_blank\">mvff.com\u003c/a>. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The \u003ca href=\"http://www.mvff.com/\" target=\"_blank\">Mill Valley Film Festival\u003c/a> inhabits a rare “goldilocks” zone within the cinematic universe, with the smart good fortune of arriving as summer turns to fall and Hollywood gears up for Oscar gold. The festival manages to snag more than its fair share of prestigious premieres weeks or months before they become available to the rest of us, attracting the attention of A-list stars willing to spend a couple of days being feted in tony, upscale Marin. (Twenty-sixteen is no different; the festival guest list includes Amy Adams, Nicole Kidman, Gael Garcia Bernal, Aaron Eckhart, Julie Dash and Ewan McGregor among dozens of glittering others.) Most likely, part of the fest's draw is the food and wine on tap in a region famous for -- well -- food and wine.\u003c/p>\n\u003cp>In a fitting pairing, this year’s festival features a small selection of films detailing the exploits of international celebrity chefs and restaurateurs. Anyone who has viewed even a small number of food documentaries knows that the genre has developed a very strong sensual style of its own. One doesn’t just take a camera into a kitchen and uncover magic in the making. Food preparation doesn’t often look that appetizing. There is an art to the lighting and presentation of the process that has been refined since the mid-1960s. Now we find ourselves in an age where the glories of food are regularly celebrated in dazzling cinematic style. All three of the films featured in Mill Valley’s culinary sidebar present their subjects in sumptuous detail. They are gorgeous and absorbing, illuminating activities and slices of history, while expanding ideas about what constitutes nourishment. \u003c/p>\n\u003cp>In Lydia Tenaglia’s \u003ca href=\"https://vimeo.com/181403743\" target=\"_blank\">\u003cem>Jeremiah Tower: The Last Magnificent\u003c/em>\u003c/a>, the very personal struggles of a legendary celebrity chef are delicately exposed. The film is almost like a therapy session, a journey into the subconscious motivations of a complicated man, beginning with lush reenactments of childhood trauma. Tower, the son of wealthy Brits, spent much of his life traveling the world first class -- with his family and without them. Apparently, the boy was left to his own devices in luxury liner cabins and four star hotel rooms from a very early age. He even lived for a time alone in a hotel suite until his parents realized that neither had enrolled him in school. While these adventures included (often inappropriate) sexual encounters, they also locate Tower’s love of food inside the kitchens of the world's most exclusive establishments. The young Tower seems to have eaten his feelings and later on would express his affection for friends through a kind of regurgitation (that sounds awful, I know) in the kitchen. He recreated from memory the dishes of his childhood in an attempt to conjure those early feelings of comfort for himself and his guests. \u003c/p>\n\u003cfigure id=\"attachment_112512\" class=\"wp-caption aligncenter\" style=\"max-width: 1400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/JT.jpg\" alt=\"Jeremiah Tower: The Last Magnificent.\" width=\"1400\" height=\"788\" class=\"size-full wp-image-112512\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/JT.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/JT-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/JT-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/JT-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/JT-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/JT-960x540.jpg 960w\" sizes=\"(max-width: 1400px) 100vw, 1400px\">\u003cfigcaption class=\"wp-caption-text\">Jeremiah Tower: The Last Magnificent. \u003ccite>(Morgan Fallon)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Tower is, and apparently always has been, a capital-R Romantic; an overwhelming sense of melancholy hangs over the film. He seems to have been born out of time, carrying deep inside a longing for a lost aesthetic age. Most BAB readers will know the outline of the chef’s history. Having graduated from Harvard (his interest was in underwater architecture), Tower’s family promptly cut him loose financially. In search of a job, he ended up at Berkeley's Chez Panisse in 1972. At the time, it was a struggling hangout for Alice Waters and her crew, described by one character in the film as a “hippie, drug-ridden explosion in a playpen.” Gorgeous old film footage captures a sense of wild abandon and innocence at the famed restaurant.\u003c/p>\n\u003cp>Tower brought his ideas about food from a lifetime of travel to Chez Panisse and within a few years helped put it on the map. This being Berkeley in the 1970s, the endeavor is described as something of an orgy — sex, drugs, love, food, creation, companionship, drama and more sex. The relationship between Waters and Tower included enough heat to create a legend, spark a food movement, and unfortunately ended in a very public feud. (Saint Alice is silent -- at least within the confines of this film -- on the subject.) Tower continued his rise and became the celebrity chef of San Francisco in the 1980s, opening the world-class Stars as a hangout for famous characters high and low. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But at some point, Tower dropped out of sight and went into seclusion. Once ubiquitous, synonymous with the California cuisine he helped to create, the enigmatic chef moved on. \u003cem>The Last Magnificent\u003c/em> attempts to solve the man’s mystery, but only generates more. Tower is more than once described as having a “locked room inside.” The film cracks open that door just a little, but every explanation seems too simplistic. How can we really know the unknown forces that drive those who change the world? \u003c/p>\n\u003cfigure id=\"attachment_112513\" class=\"wp-caption aligncenter\" style=\"max-width: 1400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/ella.jpg\" alt=\"Ella Brennan: Commanding the Table\" width=\"1400\" height=\"1120\" class=\"size-full wp-image-112513\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/ella.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ella-400x320.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ella-800x640.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ella-768x614.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ella-1180x944.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ella-960x768.jpg 960w\" sizes=\"(max-width: 1400px) 100vw, 1400px\">\u003cfigcaption class=\"wp-caption-text\">Ella Brennan: Commanding the Table \u003ccite>(Jack Robinson)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Equally sumptuous is Leslie Iwerks' \u003cem>Ella Brennan: Commanding the Table\u003c/em>, a loving portrait of the doyenne of New Orleans cooking. It is interesting to view this film next to the one about Jeremiah Tower because it illuminates the importance of healthy collaboration between a smart, creative restaurateur and the chefs who create the menu. Where the partnership between Waters and Tower became complicated by unknown and still unexplained tensions, Ella Brennan’s success is based on her ability to unlock culinary creativity within the magnetic personalities she has ushered into the spotlight. \u003c/p>\n\u003cp>Brennan was pushed into the career she would spend the rest of her life pursuing by her eldest brother. One of six siblings in a very tight clan, Ella became involved in what became the family business in her teens, when the Brennans decided to take over a famous New Orleans nightspot. The Irish clan soon found themselves in direct competition with the city’s famous French restaurants and struggled to define themselves. They decided to put their signature on breakfast, added alcohol and ushered in a new era of creativity for a previously ignored meal. \u003c/p>\n\u003cp>The film gorgeously moves through the family’s early years in the business, opening and establishing one amazing restaurant after another in New Orleans. Ella’s philosophy is summed up in her younger sister’s statement, “[Running a restaurant] is like show business. You do two shows a day. At five o’clock you brush your teeth, put your lipstick on, have a scotch and do the whole thing again.” Ella Brennan lead her family through multiple incarnations and eventually ended up reviving Commander’s Palace, where she would introduce chefs Paul Prudhomme, Emeril Lagasse and Jamie Shannon to the world. \u003c/p>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Similar to Jeremiah Tower, no detail of the food experience takes precedence for Brennan. Both characters are driven and exacting. Brennan’s success can be attributed to her personable application of hospitality, which she developed early, and to her ability to spot talented chefs, encouraging each to express his own unique vision in the kitchen. Food is entertainment to be sure, but for Brennan sharing a table, even with hundreds of people a night, is powerfully connected to home and family. \u003c/p>\n\u003cfigure id=\"attachment_112514\" class=\"wp-caption aligncenter\" style=\"max-width: 1400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/massimo.jpg\" alt=\"Massimo Bottura, Theater of Life\" width=\"1400\" height=\"788\" class=\"size-full wp-image-112514\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/massimo.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/massimo-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/massimo-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/massimo-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/massimo-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/massimo-960x540.jpg 960w\" sizes=\"(max-width: 1400px) 100vw, 1400px\">\u003cfigcaption class=\"wp-caption-text\">Massimo Bottura, Theater of Life\u003c/figcaption>\u003c/figure>\n\u003cp>Finally, the third film in the Mill Valley Film Festival's food trilogy is Peter Svatek's \u003cem>Theater of Life\u003c/em>, which documents chef Massimo Bottura's innovative program to eliminate food waste at Expo Milano 2015, a world's fair held in Milan, Italy. Inspired by the expo's theme, \"Feeding the Planet, Energy for Life,\" Bottura, whose Osteria Francescana was named world’s best restaurant in 2016, converted an abandoned theater into a soup kitchen. \u003c/p>\n\u003cp>Renowned chefs from around the world turned each day’s spoils — food headed for the trash bin (most particularly day-old bread) — into gourmet meals for the homeless. Through the effort we come to know the issues faced by the beneficiaries of these amazing dishes. The cast of characters is large, including international food stars, a parish priest, poor and disabled Italians and African refugees, who all meet at the tables of Bottura's Reffetorio. \u003c/p>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The first two documentaries in this series present lovingly crafted histories of characters who have had a tremendous impact on how we eat and — most importantly — how we think about food. \u003cem>Theater of Life\u003c/em> provides an important way forward with a philosophy for managing our precious resources and channeling thought and talent into the feeding of a greater portion of the population. Why should fine dining be limited to the elites when so much food is going to waste? Why is healthy food a luxury? Why are the lessons Tower, Brennan and countless others have taught us about the nature of food still only understood by a precious few? \u003cem>Theater of Life\u003c/em> shows how the consumption of good food actually does more than feed the body; it opens the mind and nourishes the soul.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The Mill Valley Film Festival runs October 6-16, 2016 at various Marin County locations. For tickets and information visit \u003ca href=\"http://www.mvff.com/\" target=\"_blank\">mvff.com\u003c/a>. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Hashtag #Poki Brings Healthful Fast Food to South Berkeley",
"title": "Hashtag #Poki Brings Healthful Fast Food to South Berkeley",
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"content": "\u003cfigure id=\"attachment_112494\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/IMG_5557-new.jpg\" alt=\"Hashtag Poki in South Berkeley.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112494\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_5557-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_5557-new-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_5557-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_5557-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_5557-new-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_5557-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_5557-new-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Hashtag #Poki in South Berkeley. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>On the corner of Telegraph and Prince, in South Berkeley, Mokka, a local family-run coffee shop, recently closed, citing high rent. But folks in the neighborhood, of which I am one, tend to think that the Starbucks that went in a mere two blocks over, is what slowly did them in. Regardless, the sweet little café is gone, and in its place has arisen a promising new fast-food spot: Hashtag Poki or #Poki. Despite the implicit Internet reference in the name, the restaurant doesn’t yet have a website. Furthermore, it’s not clear what the actual name of the place is or how to search for it, which is either a really clever allusion to a post-Twitter universe or just a somewhat comical oversight.\u003c/p>\n\u003cp>But the food is a welcome addition to the neighborhood’s culinary landscape. Here’s the drill: You line up, choose a bowl size (mini=1 scoop protein; reg=3 scoops protein; lg=4 scoops protein), then tell the friendly crew what you’d like. Each bowl comes with your choice of a base (white, brown or sushi rice or salad greens), two sides (crab, wakame/seaweed or ika/squid salad or edamame), any combination of protein scoops (raw: salmon, tuna, albacore or hamachi (yellowtail) or cooked: tako (octopus), shrimp or tofu). Next, the fun part: all the mix-ins, toppings and sauce combinations you like.\u003c/p>\n\u003cfigure id=\"attachment_112495\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/IMG_5564-new.jpg\" alt=\"Hashtag Poki’s busy dining room, with an assembly line of servers.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112495\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_5564-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_5564-new-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_5564-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_5564-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_5564-new-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_5564-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_5564-new-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Hashtag Poki’s busy dining room, with an assembly line of servers. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We ordered two regular bowls, one with a base of sushi rice, crab salad and edamame for sides and tuna, shrimp and hamachi for proteins — the proteins all mixed together with jalapeno, green onion, masago and seaweed, tossed with a combination of ponzu and yuzu sauce. (Sauces are dashed out as “light,” “medium,” or “heavy\"; we chose medium.)\u003c/p>\n\u003cfigure id=\"attachment_112496\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/IMG_5567-new.jpg\" alt=\"A bowl with hamachi, tuna and shrimp on sushi rice.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112496\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_5567-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_5567-new-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_5567-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_5567-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_5567-new-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_5567-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_5567-new-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A bowl with hamachi, tuna and shrimp on sushi rice. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The second bowl had a base of brown rice with tako, hamachi and salmon for proteins, and wakame and ika for sides, topped with cucumber, green onions, and seaweed and tossed with “original” sauce, which is just soy sauce and sesame oil, the closest you can get to a traditional poke dressing. (Another question is the spelling of “\u003ca href=\"https://en.wikipedia.org/wiki/Poke_(fish_salad)\" target=\"_blank\">poke\u003c/a>/poki.” The restaurant uses an “i” at the end, but the most common Hawaiian spelling uses the “e.”) The impulse of this place, though, despite its name, is more Japanese than strictly Hawaiian, more \u003ca href=\"https://en.wikipedia.org/wiki/Donburi\" target=\"_blank\">donburi bowl\u003c/a> than traditional Hawaiian raw-fish presentation.\u003c/p>\n\u003cfigure id=\"attachment_112497\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/IMG_5568-new.jpg\" alt=\"A bowl with salmon, octopus and hamachi on brown rice\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112497\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_5568-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_5568-new-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_5568-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_5568-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_5568-new-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_5568-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_5568-new-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A bowl with salmon, octopus and hamachi on brown rice \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Both bowls were served in takeaway containers, which is not ideal if you’re planning to dine in. But since the restaurant doesn’t serve wine or beer, we took our bowls home to enjoy with a drink. For both of these reasons, lunch is probably a better choice here than dinner.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>There are a few options with pre-determined ingredients if you don’t feel like trying to figure out the best combinations of flavors.\u003c/p>\n\u003cp>My advice is to keep it simple. The fish is quite fresh, so it doesn’t need much to adorn it. And at $10.95 a pop, these simple, wholesome bowls are quite appealing for a quick meal.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/hashtag-poki-berkeley-3?osq=%23poki\" target=\"_blank\">\u003cstrong>Hashtag #Poki\u003c/strong>\u003c/a>\u003cbr>\n3075 Telegraph Ave. Berkeley, CA 94705 [\u003ca href=\"https://goo.gl/HJ8eR8\" target=\"_blank\">Map\u003c/a>] \u003cbr>\nPh: (510) 536-4376\u003cbr>\n Hours: Mon-Sat, 11:30am-8pm; Sun, 11:30am-7:30pm \u003cbr>\nPrice Range: $$ (entrees, $11-$17) \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_112494\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/IMG_5557-new.jpg\" alt=\"Hashtag Poki in South Berkeley.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112494\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_5557-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_5557-new-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_5557-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_5557-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_5557-new-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_5557-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_5557-new-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Hashtag #Poki in South Berkeley. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>On the corner of Telegraph and Prince, in South Berkeley, Mokka, a local family-run coffee shop, recently closed, citing high rent. But folks in the neighborhood, of which I am one, tend to think that the Starbucks that went in a mere two blocks over, is what slowly did them in. Regardless, the sweet little café is gone, and in its place has arisen a promising new fast-food spot: Hashtag Poki or #Poki. Despite the implicit Internet reference in the name, the restaurant doesn’t yet have a website. Furthermore, it’s not clear what the actual name of the place is or how to search for it, which is either a really clever allusion to a post-Twitter universe or just a somewhat comical oversight.\u003c/p>\n\u003cp>But the food is a welcome addition to the neighborhood’s culinary landscape. Here’s the drill: You line up, choose a bowl size (mini=1 scoop protein; reg=3 scoops protein; lg=4 scoops protein), then tell the friendly crew what you’d like. Each bowl comes with your choice of a base (white, brown or sushi rice or salad greens), two sides (crab, wakame/seaweed or ika/squid salad or edamame), any combination of protein scoops (raw: salmon, tuna, albacore or hamachi (yellowtail) or cooked: tako (octopus), shrimp or tofu). Next, the fun part: all the mix-ins, toppings and sauce combinations you like.\u003c/p>\n\u003cfigure id=\"attachment_112495\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/IMG_5564-new.jpg\" alt=\"Hashtag Poki’s busy dining room, with an assembly line of servers.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112495\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_5564-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_5564-new-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_5564-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_5564-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_5564-new-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_5564-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_5564-new-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Hashtag Poki’s busy dining room, with an assembly line of servers. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We ordered two regular bowls, one with a base of sushi rice, crab salad and edamame for sides and tuna, shrimp and hamachi for proteins — the proteins all mixed together with jalapeno, green onion, masago and seaweed, tossed with a combination of ponzu and yuzu sauce. (Sauces are dashed out as “light,” “medium,” or “heavy\"; we chose medium.)\u003c/p>\n\u003cfigure id=\"attachment_112496\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/IMG_5567-new.jpg\" alt=\"A bowl with hamachi, tuna and shrimp on sushi rice.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112496\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_5567-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_5567-new-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_5567-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_5567-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_5567-new-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_5567-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_5567-new-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A bowl with hamachi, tuna and shrimp on sushi rice. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The second bowl had a base of brown rice with tako, hamachi and salmon for proteins, and wakame and ika for sides, topped with cucumber, green onions, and seaweed and tossed with “original” sauce, which is just soy sauce and sesame oil, the closest you can get to a traditional poke dressing. (Another question is the spelling of “\u003ca href=\"https://en.wikipedia.org/wiki/Poke_(fish_salad)\" target=\"_blank\">poke\u003c/a>/poki.” The restaurant uses an “i” at the end, but the most common Hawaiian spelling uses the “e.”) The impulse of this place, though, despite its name, is more Japanese than strictly Hawaiian, more \u003ca href=\"https://en.wikipedia.org/wiki/Donburi\" target=\"_blank\">donburi bowl\u003c/a> than traditional Hawaiian raw-fish presentation.\u003c/p>\n\u003cfigure id=\"attachment_112497\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/IMG_5568-new.jpg\" alt=\"A bowl with salmon, octopus and hamachi on brown rice\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112497\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_5568-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_5568-new-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_5568-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_5568-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_5568-new-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_5568-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_5568-new-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A bowl with salmon, octopus and hamachi on brown rice \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Both bowls were served in takeaway containers, which is not ideal if you’re planning to dine in. But since the restaurant doesn’t serve wine or beer, we took our bowls home to enjoy with a drink. For both of these reasons, lunch is probably a better choice here than dinner.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>There are a few options with pre-determined ingredients if you don’t feel like trying to figure out the best combinations of flavors.\u003c/p>\n\u003cp>My advice is to keep it simple. The fish is quite fresh, so it doesn’t need much to adorn it. And at $10.95 a pop, these simple, wholesome bowls are quite appealing for a quick meal.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/hashtag-poki-berkeley-3?osq=%23poki\" target=\"_blank\">\u003cstrong>Hashtag #Poki\u003c/strong>\u003c/a>\u003cbr>\n3075 Telegraph Ave. Berkeley, CA 94705 [\u003ca href=\"https://goo.gl/HJ8eR8\" target=\"_blank\">Map\u003c/a>] \u003cbr>\nPh: (510) 536-4376\u003cbr>\n Hours: Mon-Sat, 11:30am-8pm; Sun, 11:30am-7:30pm \u003cbr>\nPrice Range: $$ (entrees, $11-$17) \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Guide to 5 Favorite Spots For Pizza by the Slice in Berkeley and Oakland",
"title": "Guide to 5 Favorite Spots For Pizza by the Slice in Berkeley and Oakland",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>The Bay Area takes its pizza very seriously. We happily fork over $25 for an individual pizza. We exclaim over the beauty of the wood-fired oven. We roll our eyes at yet another stinging nettle pizza--so passe! But what about the times when you want something a little less serious? When you've got $4 in your pocket and need a filling meal? When your child decides they hate all foods that aren’t a combination of bread and cheese? Or when you’re drunk?\u003c/p>\n\u003cp>Therein lies the beauty of pizza by the slice, ideally served by a surly teen and showered with a mountain of (probably \u003ca href=\"https://www.theguardian.com/lifeandstyle/2016/feb/17/parmesan-cheese-store-bought-wood-pulp\" target=\"_blank\">sawdust-containing\u003c/a>) Parmesan. It’s cheap, accessible and much easier to eat while walking than a burrito. A few years ago, \u003ca href=\"https://ww2.kqed.org/bayareabites/2013/08/06/5-bites-grab-a-slice-at-these-east-bay-pizzerias/\" target=\"_blank\">we covered pizza by the slice\u003c/a> in the East Bay--Rotten City, Gioia, Cheeseboard, Nick’s Pizza and Arinell’s-- but since then, there’s been a wave of new restaurants catering to the universal desire for good, cheap pizza.\u003c/p>\n\u003cp>Our new list features pizza by the slice joints in Berkeley and Oakland, baked in a traditional gas oven. Whether or not you \u003ca href=\"https://www.buzzfeed.com/sallytamarkin/the-deal-with-za-blotting?utm_term=.sxJA5o2JNk#.piN6rdXA5M\" target=\"_blank\">blot\u003c/a>--or use a \u003ca href=\"http://www.newsweek.com/john-kasich-pizza-knife-fork-donald-trump-bill-de-blasio-448338\" target=\"_blank\">fork and knife\u003c/a>--is between you and your gods, but let us know what you think in the comments: did we miss your favorite spot?\u003c/p>\n\u003cfigure id=\"attachment_112166\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112166\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/slicer.jpg\" alt=\"A slice of eggplant and mint and a slice of cheese from Oakland's Slicer.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/slicer.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/slicer-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/slicer-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/slicer-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/slicer-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/slicer-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/slicer-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A slice of eggplant and mint and a slice of cheese from Oakland's Slicer. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Oakland’s \u003cstrong>Slicer\u003c/strong> is relaxed and colorful, with communal tables, a crowd-pleasing selection of drinks (including homemade agua frescas), and a giant sasquatch painting decorating a wall. But even though it looks like just another pizza place, it has a serious pedigree (owner Colin Etezadi is a Pizzaiolo veteran) and a commitment to local, sustainable produce. They do things like make their own sausage and offer toppings like calabrian chilis, but they still offer powdered Parmesan and Coke. The crust is slightly thicker than your average thin slice, and a cheese slice was satisfying chewy and tender, and large enough that it required folding. Their creative use of that sustainable produce makes for some delicious combinations, like the eggplant slice I tried. Savory, slightly spicy and minty, it was complex and one of the most enjoyable slices I tried.\u003c/p>\n\u003cp>\u003ca href=\"http://slicerpizzeria.com/\" target=\"_blank\">\u003cstrong>Slicer Pizzeria\u003c/strong>\u003c/a>\u003cbr>\n4395 Piedmont Ave [\u003ca href=\"https://goo.gl/maps/dmFSBNLTFsL2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94611\u003cbr>\nPh: (510) 808-5424\u003cbr>\nHours: Tue-Sat, 11:30am-9pm, Closed Monday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Slicer-Pizzeria-331158567032973/\" target=\"_blank\">Slicer Pizzeria\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/slicerpizzeria/\" target=\"_blank\">@slicerpizzeria\u003c/a>\u003cbr>\nPrice range: $ (Slice $10 and under)\u003c/p>\n\u003cfigure id=\"attachment_112165\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112165\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/pizahh.jpg\" alt=\"A slice of cheese and a slice of artichoke pesto from Berkeley's Pizzahhh.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/pizahh.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/pizahh-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/pizahh-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/pizahh-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/pizahh-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/pizahh-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/pizahh-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A slice of cheese and a slice of artichoke pesto from Berkeley's Pizzahhh. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Top Dog is a Berkeley institution, with two locations bordering the UC campus offering a delicious menu of creative sausages served in a setting that recalls the city’s counterculture history. (Fun fact: in 2013, Apple co-founder \u003ca href=\"http://www.mercurynews.com/2013/05/18/uc-berkeley-commencement-apple-co-founder-steve-wozniak-gives-graduates-a-happiness-equation/\" target=\"_blank\">Steve Wozniak spoke at\u003c/a> a UC Berkeley graduation. During his speech, he talked about his \u003ca href=\"https://twitter.com/stevewoz/status/455144835289481216\" target=\"_blank\">love of Top Dog,\u003c/a> declaring that that Apple’s famous minimalism was partially inspired by the Top Dog’s simple pricing). A few years ago, owner Dick Riemann decided to change things up, and transformed the Northside Top Dog across from campus into \u003cstrong>Pizzahhh\u003c/strong>. Fear not: the sixties hippie vibe remains, as does their instructive poster about the value of hard work (buy it for \u003ca href=\"http://www.topdoghotdogs.com/merchandise.html\" target=\"_blank\">only $10\u003c/a>!). And like their other restaurants, they’ve maintained their combination of cheap prices and surprisingly gourmet touches: some of the pizza toppings include eggs, figs, or a porcini glaze. They also offer three sausages (including a mango habanero) to add to your pizza if you miss their pork products. The cheese slice was delicious and salty, as was the the second slice I tried, one of their rotating daily specials. It was topped with artichoke hearts, onion, olives, ricotta and pesto, a thoughtful vegetarian slice that--coupled with the tacked up treatises against Bernie Madoff and the prison industrial complex I read while eating--made for a distinctly Berkeley experience.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/pizzahhh-berkeley\" target=\"_blank\">\u003cstrong>Pizzahhh\u003c/strong>\u003c/a>\u003cbr>\n2503 Hearst Ave [\u003ca href=\"https://goo.gl/maps/ZeZo2L6Q5ws\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94709\u003cbr>\nPh: (510) 843-1241\u003cbr>\nHours: Mon-Fri, 11am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Pizzahhh-452811278126205/\" target=\"_blank\">Pizzahhh\u003c/a>\u003cbr>\nPrice range: $ (Slice $10 and under)\u003c/p>\n\u003cfigure id=\"attachment_112164\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112164\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/haddon.jpg\" alt=\"A slice of mushroom and olive and a slice of cheese from Oakland's Leaning Tower of Haddon Hill. \" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/haddon.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/haddon-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/haddon-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/haddon-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/haddon-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/haddon-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/haddon-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A slice of mushroom and olive and a slice of cheese from Oakland's Leaning Tower of Haddon Hill. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Leaning Tower of Haddon Hill\u003c/strong> is a Lake Merritt institution that’s been around for years, but switched ownership two years ago. Owner Isaac Lim maintained the cozy neighborhood feel (there’s a charming mural of the lake on the wall) but upped the standards for ingredients, focusing on local, organic toppings for their pies. The menu toppings are familiar enough to please purists (and kids--it’s very family friendly) but specialty pizzas (covered with things like corned beef tongue and Thai chilies) have enough flair to impress inhabitants of the newly trendy neighborhood. A chewy sourdough crust was somewhat thick, offering interesting tang to a cheese slice while acting as a solid platform for a savory, meaty mix of mushrooms and olives on a combo slice.\u003c/p>\n\u003cp>\u003ca href=\"http://www.leaningtowerofhaddonhill.com/#about\" target=\"_blank\">\u003cstrong>Leaning Tower of Haddon Hill\u003c/strong>\u003c/a>\u003cbr>\n498 Wesley Ave [\u003ca href=\"https://goo.gl/maps/JdwSvso2NfM2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94606\u003cbr>\nPh: (510) 444-6824\u003cbr>\nHours: Tue-Sun, 3-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/leaningtowerofpizza/\" target=\"_blank\">The Leaning Tower of Pizza\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/leaningtoweroakland/\" target=\"_blank\">@leaningtoweroakland\u003c/a>\u003cbr>\nPrice range: $ (Slice $10 and under)\u003c/p>\n\u003cfigure id=\"attachment_112162\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112162\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/510pizza.jpg\" alt=\"A slice of the namesake special and a slice of cheese from Oakland's Five10 Pizza.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/510pizza.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/510pizza-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/510pizza-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/510pizza-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/510pizza-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/510pizza-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/510pizza-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A slice of the namesake special and a slice of cheese from Oakland's Five10 Pizza. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Last year, downtown Oakland’s Hi Life pizza changed ownership after a \u003ca href=\"http://www.eastbayexpress.com/WhatTheFork/archives/2015/04/20/in-the-wake-of-controversy-hi-life-reopens-under-new-management\" target=\"_blank\">racially charged dustup\u003c/a> involving neighboring club Vinyl/Venue. The new owner, Bissap Baobab’s Marco Senghor, changed the name to \u003cstrong>Five 10 Pizza\u003c/strong> but kept it largely the same, if slightly less scrappy: there’s still the same collection of pinball and Big Buck Hunter machines, the same graffiti in the bathroom, the same affordable beer selections. (They’ve also maintained its late hours, making it an ideal place to end a night of drinking or a place to stop by after a red eye flight from the Oakland airport). Over a soundtrack of Chingy and 2003 Beyonce, I tried a salty, satisfying cheese slice, plate-collapsingly weighty and so large it necessitated folding. In addition to the classics, there’s an impressive selection of specialty pies available by the slice--including a bizarre sounding one with salmon and sour cream. Their namesake specialty pizza was topped with a deli counter’s worth of meat, with Merguez sausage, ground beef, flavorful duck bacon, mushrooms and sundried tomatoes mixing into a rich, well-contrasted upgrade to a traditional meat lover’s pie.\u003c/p>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/five10-pizza-oakland\" target=\"_blank\">\u003cstrong>Five 10 Pizza\u003c/strong>\u003c/a>\u003cbr>\n400 15th St [\u003ca href=\"https://goo.gl/maps/9FmaYunRrgs\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 444-1585\u003cbr>\nHours: Mon-Fri, 10am-1pm and 3pm-12am; Sat, 4pm-2am; Sun, 4pm-12am\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Five10-Pizza-280382618766463/\" target=\"_blank\">Five10 Pizza\u003c/a>\u003cbr>\nPrice range: $ (Slice $10 and under)\u003c/p>\n\u003cfigure id=\"attachment_112163\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112163\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/artichoke.jpg\" alt=\"A slice of artichoke and a slice of cheese from Artichoke Basille.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/artichoke.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/artichoke-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/artichoke-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/artichoke-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/artichoke-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/artichoke-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/artichoke-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A slice of artichoke and a slice of cheese from Artichoke Basille. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Berkeley’s \u003cstrong>Artichoke Basille\u003c/strong> is the ideal student pizza place: cheap, steps from campus and open late. And lucky for the non-students among us, it’s tasty enough to warrant a trip to the always busy Durant and Telegraph intersection. It’s the first West Coast location of a popular New York chain, owned by Jim Trevor, Sal Basille and Francis Garcia, and has a cult following that includes \u003ca href=\"http://nymag.com/restaurants/reviews/underground/45775/\" target=\"_blank\">at least one Rolling Stone\u003c/a>. On a recent busy weekend, I waited behind groups of visiting families and frat bros on their way to a football game (the man in front of me ended his phone call with a crisp, hopeful “Go Bears!”) to order the star dish: artichoke pizza. The best, and perhaps only, way to describe it is artichoke dip on pizza. You’ll probably know immediately if that appeals to you, and if you’re doubtful, know that it’s very, very good. It has a thicker crust than the margarita slice--cracker thin and pleasant--a necessary measure to contain the sauce, rich and decadent despite the presence of artichokes and spinach. It’s not a place to linger, as there's barely any seating, and a terrifying portrait of the Kennedy brothers where John’s eyes seem to follow you around. But wherever you take it, ensure that you can stay there for a while, as the artichoke pizza’s soporific effects rival Ambien's.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.artichokepizza.com/berkeley.html\" target=\"_blank\">\u003cstrong>Artichoke Basille's Pizza\u003c/strong>\u003c/a>\u003cbr>\n2590 Durant Ave [\u003ca href=\"https://goo.gl/maps/JxCjSVmPnUS2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 705-1266\u003cbr>\nHours: Sun-Thu, 11-2am; Fri-Sat, 11am-3am\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/artichokecal\" target=\"_blank\">Artichoke Basille's Pizza, Berkeley\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/artichokecal\" target=\"_blank\">@ArtichokeCal\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/artichokepizza/?hl=en\" target=\"_blank\">@artichokepizza\u003c/a>\u003cbr>\nPrice range: $ (Slice $10 and under)\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The Bay Area takes its pizza very seriously. We happily fork over $25 for an individual pizza. We exclaim over the beauty of the wood-fired oven. We roll our eyes at yet another stinging nettle pizza--so passe! But what about the times when you want something a little less serious? When you've got $4 in your pocket and need a filling meal? When your child decides they hate all foods that aren’t a combination of bread and cheese? Or when you’re drunk?\u003c/p>\n\u003cp>Therein lies the beauty of pizza by the slice, ideally served by a surly teen and showered with a mountain of (probably \u003ca href=\"https://www.theguardian.com/lifeandstyle/2016/feb/17/parmesan-cheese-store-bought-wood-pulp\" target=\"_blank\">sawdust-containing\u003c/a>) Parmesan. It’s cheap, accessible and much easier to eat while walking than a burrito. A few years ago, \u003ca href=\"https://ww2.kqed.org/bayareabites/2013/08/06/5-bites-grab-a-slice-at-these-east-bay-pizzerias/\" target=\"_blank\">we covered pizza by the slice\u003c/a> in the East Bay--Rotten City, Gioia, Cheeseboard, Nick’s Pizza and Arinell’s-- but since then, there’s been a wave of new restaurants catering to the universal desire for good, cheap pizza.\u003c/p>\n\u003cp>Our new list features pizza by the slice joints in Berkeley and Oakland, baked in a traditional gas oven. Whether or not you \u003ca href=\"https://www.buzzfeed.com/sallytamarkin/the-deal-with-za-blotting?utm_term=.sxJA5o2JNk#.piN6rdXA5M\" target=\"_blank\">blot\u003c/a>--or use a \u003ca href=\"http://www.newsweek.com/john-kasich-pizza-knife-fork-donald-trump-bill-de-blasio-448338\" target=\"_blank\">fork and knife\u003c/a>--is between you and your gods, but let us know what you think in the comments: did we miss your favorite spot?\u003c/p>\n\u003cfigure id=\"attachment_112166\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112166\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/slicer.jpg\" alt=\"A slice of eggplant and mint and a slice of cheese from Oakland's Slicer.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/slicer.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/slicer-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/slicer-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/slicer-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/slicer-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/slicer-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/slicer-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A slice of eggplant and mint and a slice of cheese from Oakland's Slicer. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Oakland’s \u003cstrong>Slicer\u003c/strong> is relaxed and colorful, with communal tables, a crowd-pleasing selection of drinks (including homemade agua frescas), and a giant sasquatch painting decorating a wall. But even though it looks like just another pizza place, it has a serious pedigree (owner Colin Etezadi is a Pizzaiolo veteran) and a commitment to local, sustainable produce. They do things like make their own sausage and offer toppings like calabrian chilis, but they still offer powdered Parmesan and Coke. The crust is slightly thicker than your average thin slice, and a cheese slice was satisfying chewy and tender, and large enough that it required folding. Their creative use of that sustainable produce makes for some delicious combinations, like the eggplant slice I tried. Savory, slightly spicy and minty, it was complex and one of the most enjoyable slices I tried.\u003c/p>\n\u003cp>\u003ca href=\"http://slicerpizzeria.com/\" target=\"_blank\">\u003cstrong>Slicer Pizzeria\u003c/strong>\u003c/a>\u003cbr>\n4395 Piedmont Ave [\u003ca href=\"https://goo.gl/maps/dmFSBNLTFsL2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94611\u003cbr>\nPh: (510) 808-5424\u003cbr>\nHours: Tue-Sat, 11:30am-9pm, Closed Monday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Slicer-Pizzeria-331158567032973/\" target=\"_blank\">Slicer Pizzeria\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/slicerpizzeria/\" target=\"_blank\">@slicerpizzeria\u003c/a>\u003cbr>\nPrice range: $ (Slice $10 and under)\u003c/p>\n\u003cfigure id=\"attachment_112165\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112165\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/pizahh.jpg\" alt=\"A slice of cheese and a slice of artichoke pesto from Berkeley's Pizzahhh.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/pizahh.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/pizahh-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/pizahh-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/pizahh-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/pizahh-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/pizahh-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/pizahh-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A slice of cheese and a slice of artichoke pesto from Berkeley's Pizzahhh. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Top Dog is a Berkeley institution, with two locations bordering the UC campus offering a delicious menu of creative sausages served in a setting that recalls the city’s counterculture history. (Fun fact: in 2013, Apple co-founder \u003ca href=\"http://www.mercurynews.com/2013/05/18/uc-berkeley-commencement-apple-co-founder-steve-wozniak-gives-graduates-a-happiness-equation/\" target=\"_blank\">Steve Wozniak spoke at\u003c/a> a UC Berkeley graduation. During his speech, he talked about his \u003ca href=\"https://twitter.com/stevewoz/status/455144835289481216\" target=\"_blank\">love of Top Dog,\u003c/a> declaring that that Apple’s famous minimalism was partially inspired by the Top Dog’s simple pricing). A few years ago, owner Dick Riemann decided to change things up, and transformed the Northside Top Dog across from campus into \u003cstrong>Pizzahhh\u003c/strong>. Fear not: the sixties hippie vibe remains, as does their instructive poster about the value of hard work (buy it for \u003ca href=\"http://www.topdoghotdogs.com/merchandise.html\" target=\"_blank\">only $10\u003c/a>!). And like their other restaurants, they’ve maintained their combination of cheap prices and surprisingly gourmet touches: some of the pizza toppings include eggs, figs, or a porcini glaze. They also offer three sausages (including a mango habanero) to add to your pizza if you miss their pork products. The cheese slice was delicious and salty, as was the the second slice I tried, one of their rotating daily specials. It was topped with artichoke hearts, onion, olives, ricotta and pesto, a thoughtful vegetarian slice that--coupled with the tacked up treatises against Bernie Madoff and the prison industrial complex I read while eating--made for a distinctly Berkeley experience.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/pizzahhh-berkeley\" target=\"_blank\">\u003cstrong>Pizzahhh\u003c/strong>\u003c/a>\u003cbr>\n2503 Hearst Ave [\u003ca href=\"https://goo.gl/maps/ZeZo2L6Q5ws\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94709\u003cbr>\nPh: (510) 843-1241\u003cbr>\nHours: Mon-Fri, 11am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Pizzahhh-452811278126205/\" target=\"_blank\">Pizzahhh\u003c/a>\u003cbr>\nPrice range: $ (Slice $10 and under)\u003c/p>\n\u003cfigure id=\"attachment_112164\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112164\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/haddon.jpg\" alt=\"A slice of mushroom and olive and a slice of cheese from Oakland's Leaning Tower of Haddon Hill. \" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/haddon.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/haddon-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/haddon-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/haddon-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/haddon-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/haddon-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/haddon-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A slice of mushroom and olive and a slice of cheese from Oakland's Leaning Tower of Haddon Hill. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Leaning Tower of Haddon Hill\u003c/strong> is a Lake Merritt institution that’s been around for years, but switched ownership two years ago. Owner Isaac Lim maintained the cozy neighborhood feel (there’s a charming mural of the lake on the wall) but upped the standards for ingredients, focusing on local, organic toppings for their pies. The menu toppings are familiar enough to please purists (and kids--it’s very family friendly) but specialty pizzas (covered with things like corned beef tongue and Thai chilies) have enough flair to impress inhabitants of the newly trendy neighborhood. A chewy sourdough crust was somewhat thick, offering interesting tang to a cheese slice while acting as a solid platform for a savory, meaty mix of mushrooms and olives on a combo slice.\u003c/p>\n\u003cp>\u003ca href=\"http://www.leaningtowerofhaddonhill.com/#about\" target=\"_blank\">\u003cstrong>Leaning Tower of Haddon Hill\u003c/strong>\u003c/a>\u003cbr>\n498 Wesley Ave [\u003ca href=\"https://goo.gl/maps/JdwSvso2NfM2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94606\u003cbr>\nPh: (510) 444-6824\u003cbr>\nHours: Tue-Sun, 3-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/leaningtowerofpizza/\" target=\"_blank\">The Leaning Tower of Pizza\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/leaningtoweroakland/\" target=\"_blank\">@leaningtoweroakland\u003c/a>\u003cbr>\nPrice range: $ (Slice $10 and under)\u003c/p>\n\u003cfigure id=\"attachment_112162\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112162\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/510pizza.jpg\" alt=\"A slice of the namesake special and a slice of cheese from Oakland's Five10 Pizza.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/510pizza.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/510pizza-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/510pizza-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/510pizza-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/510pizza-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/510pizza-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/510pizza-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A slice of the namesake special and a slice of cheese from Oakland's Five10 Pizza. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Last year, downtown Oakland’s Hi Life pizza changed ownership after a \u003ca href=\"http://www.eastbayexpress.com/WhatTheFork/archives/2015/04/20/in-the-wake-of-controversy-hi-life-reopens-under-new-management\" target=\"_blank\">racially charged dustup\u003c/a> involving neighboring club Vinyl/Venue. The new owner, Bissap Baobab’s Marco Senghor, changed the name to \u003cstrong>Five 10 Pizza\u003c/strong> but kept it largely the same, if slightly less scrappy: there’s still the same collection of pinball and Big Buck Hunter machines, the same graffiti in the bathroom, the same affordable beer selections. (They’ve also maintained its late hours, making it an ideal place to end a night of drinking or a place to stop by after a red eye flight from the Oakland airport). Over a soundtrack of Chingy and 2003 Beyonce, I tried a salty, satisfying cheese slice, plate-collapsingly weighty and so large it necessitated folding. In addition to the classics, there’s an impressive selection of specialty pies available by the slice--including a bizarre sounding one with salmon and sour cream. Their namesake specialty pizza was topped with a deli counter’s worth of meat, with Merguez sausage, ground beef, flavorful duck bacon, mushrooms and sundried tomatoes mixing into a rich, well-contrasted upgrade to a traditional meat lover’s pie.\u003c/p>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/five10-pizza-oakland\" target=\"_blank\">\u003cstrong>Five 10 Pizza\u003c/strong>\u003c/a>\u003cbr>\n400 15th St [\u003ca href=\"https://goo.gl/maps/9FmaYunRrgs\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 444-1585\u003cbr>\nHours: Mon-Fri, 10am-1pm and 3pm-12am; Sat, 4pm-2am; Sun, 4pm-12am\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Five10-Pizza-280382618766463/\" target=\"_blank\">Five10 Pizza\u003c/a>\u003cbr>\nPrice range: $ (Slice $10 and under)\u003c/p>\n\u003cfigure id=\"attachment_112163\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112163\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/artichoke.jpg\" alt=\"A slice of artichoke and a slice of cheese from Artichoke Basille.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/artichoke.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/artichoke-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/artichoke-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/artichoke-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/artichoke-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/artichoke-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/artichoke-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A slice of artichoke and a slice of cheese from Artichoke Basille. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Berkeley’s \u003cstrong>Artichoke Basille\u003c/strong> is the ideal student pizza place: cheap, steps from campus and open late. And lucky for the non-students among us, it’s tasty enough to warrant a trip to the always busy Durant and Telegraph intersection. It’s the first West Coast location of a popular New York chain, owned by Jim Trevor, Sal Basille and Francis Garcia, and has a cult following that includes \u003ca href=\"http://nymag.com/restaurants/reviews/underground/45775/\" target=\"_blank\">at least one Rolling Stone\u003c/a>. On a recent busy weekend, I waited behind groups of visiting families and frat bros on their way to a football game (the man in front of me ended his phone call with a crisp, hopeful “Go Bears!”) to order the star dish: artichoke pizza. The best, and perhaps only, way to describe it is artichoke dip on pizza. You’ll probably know immediately if that appeals to you, and if you’re doubtful, know that it’s very, very good. It has a thicker crust than the margarita slice--cracker thin and pleasant--a necessary measure to contain the sauce, rich and decadent despite the presence of artichokes and spinach. It’s not a place to linger, as there's barely any seating, and a terrifying portrait of the Kennedy brothers where John’s eyes seem to follow you around. But wherever you take it, ensure that you can stay there for a while, as the artichoke pizza’s soporific effects rival Ambien's.\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.artichokepizza.com/berkeley.html\" target=\"_blank\">\u003cstrong>Artichoke Basille's Pizza\u003c/strong>\u003c/a>\u003cbr>\n2590 Durant Ave [\u003ca href=\"https://goo.gl/maps/JxCjSVmPnUS2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 705-1266\u003cbr>\nHours: Sun-Thu, 11-2am; Fri-Sat, 11am-3am\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/artichokecal\" target=\"_blank\">Artichoke Basille's Pizza, Berkeley\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/artichokecal\" target=\"_blank\">@ArtichokeCal\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/artichokepizza/?hl=en\" target=\"_blank\">@artichokepizza\u003c/a>\u003cbr>\nPrice range: $ (Slice $10 and under)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Iyasare's Lunch Ramen: An Elegant, Hearty Affair",
"title": "Iyasare's Lunch Ramen: An Elegant, Hearty Affair",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>When Iyasare opened on Fourth Street in Berkeley in 2013, it replaced the beloved O Chamé a 23-year institution known for its clean, locally-driven Japanese food. The buzz about what might replace it—in essence, what would appeal to the city’s most devout shoppers who frequented the upscale shops in the neighborhood—didn’t last long. The space was quickly sold to James Syhabout (Commis, Hawker Fare) and Sho Kamio, who had been blowing people away with his cooking at Yoshi’s on Fillmore.\u003c/p>\n\u003cfigure id=\"attachment_112093\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/iyasare-patio.jpg\" alt=\"Iyasare outdoor patio\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112093\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/iyasare-patio.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/iyasare-patio-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/iyasare-patio-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/iyasare-patio-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/iyasare-patio-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/iyasare-patio-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/iyasare-patio-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Iyasare outdoor patio \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Kamio had been the opening chef for Fillmore Live Entertainment Group’s Yoshi’s on Fillmore, developer Michael Johnson’s push into Lower Fillmore that breathed new life into the jazz scene in 2007. Though the restaurant was ill-fated because of financial troubles, Kamio's cooking notched up San Francisco’s Japanese dining game considerably. I remember stopping in early on and being transported by Kamio’s restrained, masterful creativity with traditional Japanese cooking, which seemed transformative in a town of tired sushi. Despite early success, the project couldn’t survive financially, and it closed in 2015, after much floundering. (Kamio left in 2013 to open Iyasare.)\u003c/p>\n\u003cfigure id=\"attachment_112103\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/iyasare-interior-1.jpg\" alt=\"Iyasare interior\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112103\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/iyasare-interior-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/iyasare-interior-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/iyasare-interior-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/iyasare-interior-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/iyasare-interior-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/iyasare-interior-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/iyasare-interior-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Iyasare interior \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The chef, from northwest Japan, named his new restaurant “Iyasare,” which means “to be healed,” in homage to his homeland after the devastating earthquake of 2011. His ramen is an unheralded beauty, served only at lunch and only in three forms: Sendai miso, charshu (often spelled chashu) miso and vegetarian shoyu. These traditional offerings are characteristic of Kamio’s bent toward elegant simplicity, made with impeccable ingredients and obvious care.\u003c/p>\n\u003cfigure id=\"attachment_112096\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/meat-ramen.jpg\" alt=\"Charshu miso ramen\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112096\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/meat-ramen.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/meat-ramen-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/meat-ramen-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/meat-ramen-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/meat-ramen-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/meat-ramen-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/meat-ramen-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Charshu miso ramen \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We ordered two bowls, the charshu miso and vegetarian shoyu, both designated by their soup bases. The meat version has a base of dashi miso broth and is laden with rich tamar-braised pork belly, minced chicken, which gives it a nice texture, and vegetables, including crunchy bean sprouts and bamboo shoots. We added ajitama, a seasoned soft-boiled egg. The charshu pork gives the bowl a sweet, fatty depth, a compelling juxtaposition with the salty egg.\u003c/p>\n\u003cfigure id=\"attachment_112100\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/veg-ramen.jpg\" alt=\"Vegetarian shoyu ramen\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112100\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/veg-ramen.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/veg-ramen-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/veg-ramen-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/veg-ramen-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/veg-ramen-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/veg-ramen-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/veg-ramen-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Vegetarian shoyu ramen \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The vegetarian ramen is worthy of a monastery kitchen: spinach, mizuna, seaweed, bamboo shoots, tofu and bean sprouts in a deep soy broth, which we (not being monastics) enlivened with a side of spicy Sendai miso, something I wish I had a little jar of in my fridge. Alas, it seems to be a secret recipe, as is the formula for the noodles, made by a local company to Kamio’s strict specifications.\u003c/p>\n\u003cfigure id=\"attachment_112098\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/veg-ramen-noodles.jpg\" alt=\"The noodles from the vegetarian shoyu ramen\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112098\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/veg-ramen-noodles.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/veg-ramen-noodles-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/veg-ramen-noodles-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/veg-ramen-noodles-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/veg-ramen-noodles-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/veg-ramen-noodles-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/veg-ramen-noodles-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The noodles from the vegetarian shoyu ramen \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The dinner menu here is more diverse and more complex than the midday offerings, and there are a few dishes that feature the Sendai miso, but there’s no ramen. So, you’d better go for lunch.\u003c/p>\n\u003cfigure id=\"attachment_112090\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/iyasare-exterior.jpg\" alt=\"Iyasare restaurant exterior\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112090\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/iyasare-exterior.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/iyasare-exterior-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/iyasare-exterior-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/iyasare-exterior-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/iyasare-exterior-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/iyasare-exterior-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/iyasare-exterior-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Iyasare restaurant exterior \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp> \u003ca href=\"http://iyasare-berkeley.com\">\u003cstrong>Iyasare\u003c/strong>\u003c/a>\u003cbr>\n1830 Fourth St.\u003cbr>\nBerkeley, CA 94703 [\u003ca href=\"https://goo.gl/yTE77y\">Map\u003c/a>]\u003cbr>\nPh: (510) 845-8100\u003cbr>\nHours: Sun-Thu, 11:30am-2pm, 5:30-9pm; Fri-Sat, 11:30am-2pm, 5:30-10pm\u003cbr>\nPrice Range: $$ (ramen, $12-$16)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/iyasare.berkeley\">Iyasare\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Chef Sho Kamio’s lunch-only ramen is yet another East Bay soup-noodle destination.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>When Iyasare opened on Fourth Street in Berkeley in 2013, it replaced the beloved O Chamé a 23-year institution known for its clean, locally-driven Japanese food. The buzz about what might replace it—in essence, what would appeal to the city’s most devout shoppers who frequented the upscale shops in the neighborhood—didn’t last long. The space was quickly sold to James Syhabout (Commis, Hawker Fare) and Sho Kamio, who had been blowing people away with his cooking at Yoshi’s on Fillmore.\u003c/p>\n\u003cfigure id=\"attachment_112093\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/iyasare-patio.jpg\" alt=\"Iyasare outdoor patio\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112093\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/iyasare-patio.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/iyasare-patio-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/iyasare-patio-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/iyasare-patio-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/iyasare-patio-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/iyasare-patio-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/iyasare-patio-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Iyasare outdoor patio \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Kamio had been the opening chef for Fillmore Live Entertainment Group’s Yoshi’s on Fillmore, developer Michael Johnson’s push into Lower Fillmore that breathed new life into the jazz scene in 2007. Though the restaurant was ill-fated because of financial troubles, Kamio's cooking notched up San Francisco’s Japanese dining game considerably. I remember stopping in early on and being transported by Kamio’s restrained, masterful creativity with traditional Japanese cooking, which seemed transformative in a town of tired sushi. Despite early success, the project couldn’t survive financially, and it closed in 2015, after much floundering. (Kamio left in 2013 to open Iyasare.)\u003c/p>\n\u003cfigure id=\"attachment_112103\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/iyasare-interior-1.jpg\" alt=\"Iyasare interior\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112103\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/iyasare-interior-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/iyasare-interior-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/iyasare-interior-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/iyasare-interior-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/iyasare-interior-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/iyasare-interior-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/iyasare-interior-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Iyasare interior \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The chef, from northwest Japan, named his new restaurant “Iyasare,” which means “to be healed,” in homage to his homeland after the devastating earthquake of 2011. His ramen is an unheralded beauty, served only at lunch and only in three forms: Sendai miso, charshu (often spelled chashu) miso and vegetarian shoyu. These traditional offerings are characteristic of Kamio’s bent toward elegant simplicity, made with impeccable ingredients and obvious care.\u003c/p>\n\u003cfigure id=\"attachment_112096\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/meat-ramen.jpg\" alt=\"Charshu miso ramen\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112096\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/meat-ramen.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/meat-ramen-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/meat-ramen-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/meat-ramen-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/meat-ramen-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/meat-ramen-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/meat-ramen-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Charshu miso ramen \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We ordered two bowls, the charshu miso and vegetarian shoyu, both designated by their soup bases. The meat version has a base of dashi miso broth and is laden with rich tamar-braised pork belly, minced chicken, which gives it a nice texture, and vegetables, including crunchy bean sprouts and bamboo shoots. We added ajitama, a seasoned soft-boiled egg. The charshu pork gives the bowl a sweet, fatty depth, a compelling juxtaposition with the salty egg.\u003c/p>\n\u003cfigure id=\"attachment_112100\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/veg-ramen.jpg\" alt=\"Vegetarian shoyu ramen\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112100\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/veg-ramen.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/veg-ramen-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/veg-ramen-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/veg-ramen-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/veg-ramen-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/veg-ramen-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/veg-ramen-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Vegetarian shoyu ramen \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The vegetarian ramen is worthy of a monastery kitchen: spinach, mizuna, seaweed, bamboo shoots, tofu and bean sprouts in a deep soy broth, which we (not being monastics) enlivened with a side of spicy Sendai miso, something I wish I had a little jar of in my fridge. Alas, it seems to be a secret recipe, as is the formula for the noodles, made by a local company to Kamio’s strict specifications.\u003c/p>\n\u003cfigure id=\"attachment_112098\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/veg-ramen-noodles.jpg\" alt=\"The noodles from the vegetarian shoyu ramen\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112098\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/veg-ramen-noodles.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/veg-ramen-noodles-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/veg-ramen-noodles-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/veg-ramen-noodles-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/veg-ramen-noodles-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/veg-ramen-noodles-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/veg-ramen-noodles-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The noodles from the vegetarian shoyu ramen \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The dinner menu here is more diverse and more complex than the midday offerings, and there are a few dishes that feature the Sendai miso, but there’s no ramen. So, you’d better go for lunch.\u003c/p>\n\u003cfigure id=\"attachment_112090\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/iyasare-exterior.jpg\" alt=\"Iyasare restaurant exterior\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112090\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/iyasare-exterior.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/iyasare-exterior-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/iyasare-exterior-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/iyasare-exterior-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/iyasare-exterior-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/iyasare-exterior-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/iyasare-exterior-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Iyasare restaurant exterior \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp> \u003ca href=\"http://iyasare-berkeley.com\">\u003cstrong>Iyasare\u003c/strong>\u003c/a>\u003cbr>\n1830 Fourth St.\u003cbr>\nBerkeley, CA 94703 [\u003ca href=\"https://goo.gl/yTE77y\">Map\u003c/a>]\u003cbr>\nPh: (510) 845-8100\u003cbr>\nHours: Sun-Thu, 11:30am-2pm, 5:30-9pm; Fri-Sat, 11:30am-2pm, 5:30-10pm\u003cbr>\nPrice Range: $$ (ramen, $12-$16)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/iyasare.berkeley\">Iyasare\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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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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},
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"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
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"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
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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"
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"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
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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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"freakonomics-radio": {
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"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
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"id": "fresh-air",
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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",
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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",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"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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"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": {
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"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
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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": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
"meta": {
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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