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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": "Tamarind Hall: Thai Street Food in North Beach",
"title": "Tamarind Hall: Thai Street Food in North Beach",
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"content": "\u003cp>An Italian friend of mine likes to say, “When in Rome, do as the Romanians do.” Over the years, this has encouraged me to seek out sushi in Italy, hamburgers in Shanghai and, most recently, Thai food in San Francisco’s North Beach, the city’s neighborhood with the greatest concentration of Italian restaurants and shops. \u003c/p>\n\u003cp>This lovely spot has upbeat music piped in as a backdrop for the dramatic, flavor-saturated food, modeled after chef-owner Salisa Skinner’s family cooking in their Bangkok home. Though she went off to study law, then worked for some time in intellectual property, these recipes that infused her consciousness have inspired the menu at Tamarind Hall, a dream for which she quit her day job to realize.\u003c/p>\n\u003cp>On the walls, giant oil paintings by Skinner’s sister Air invoke a sense of quiet power, which mirrors the food.\u003c/p>\n\u003cfigure id=\"attachment_111451\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/Salisa-1920.jpg\" alt=\"Chef-owner Salisa Skinner with one of her sister Air’s large oil paintings.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111451\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/Salisa-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Salisa-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Salisa-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Salisa-1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Salisa-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Salisa-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Salisa-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chef-owner Salisa Skinner with one of her sister Air’s large oil paintings. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are two ways to go in planning a meal here, equally compelling. One is to make a meal of appetizers, as this section of the menu is large and designed for sharing. Or target the also-generously portioned main courses. We chose the former, simply in order to try more dishes.\u003c/p>\n\u003cp>We started with yum kai dao, an instant classic: two fried duck eggs topped with homemade chile jam, and house-cured bacon.\u003c/p>\n\u003cfigure id=\"attachment_111446\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/eggs-1920.jpg\" alt=\"Fried duck eggs with chile jam and house-cured bacon.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111446\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/eggs-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/eggs-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/eggs-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/eggs-1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/eggs-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/eggs-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/eggs-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fried duck eggs with chile jam and house-cured bacon. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Two cocktails paired beautifully with these aggressive, yet integrated, flavors: the Thai mango mojito with Bacardi mango rum, lime juice, soda and fresh mango, and the Siamese g-spot, with Cazadores blanco tequila, St. Germain, and lychee and grapefruit juices. In fact, these drinks go well with the whole menu, especially dishes that contain fish sauce and citrus, which is most of them. \u003c/p>\n\u003cfigure id=\"attachment_111449\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/mojito-1920.jpg\" alt=\"Mango mojito\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-111449\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/mojito-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/mojito-1920-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/mojito-1920-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/mojito-1920-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/mojito-1920-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/mojito-1920-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/mojito-1920-960x1280.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mango mojito \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111448\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/gspot-1920.jpg\" alt=\"Siamese g-spot\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-111448\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/gspot-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/gspot-1920-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/gspot-1920-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/gspot-1920-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/gspot-1920-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/gspot-1920-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/gspot-1920-960x1280.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Siamese g-spot \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We followed this with the mango salad, a bright, sweet green salad laden with slices of fresh mango, fried onions, cherry tomatoes, and roasted peanuts, topped with sesame-crusted anchovies. This was a good counterpoint for chicken satay, served with a mild (homemade) peanut sauce.\u003c/p>\n\u003cfigure id=\"attachment_111450\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/salad-1920.jpg\" alt=\"Mango salad with sesame-crusted anchovies.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111450\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/salad-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/salad-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/salad-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/salad-1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/salad-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/salad-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/salad-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mango salad with sesame-crusted anchovies. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111452\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/satay-1920.jpg\" alt=\"Chicken satay with homemade peanut sauce.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111452\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/satay-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/satay-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/satay-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/satay-1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/satay-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/satay-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/satay-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chicken satay with homemade peanut sauce. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Perhaps the biggest hit of the night, besides the homemade mango sorbet our son ended on, was the e-saan sausage (also homemade), ground pork with lemongrass and chiles, grilled and chopped for easy tucking into crisp iceberg lettuce leaves. \u003c/p>\n\u003cfigure id=\"attachment_111453\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/sausage-1920.jpg\" alt=\"Homemade e-saan sausage and stacks of iceberg lettuce leaves to roll it up in.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111453\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/sausage-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/sausage-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/sausage-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/sausage-1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/sausage-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/sausage-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/sausage-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Homemade e-saan sausage and stacks of iceberg lettuce leaves to roll it up in. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Fried tofu was another big hit, large cubes flash-fried, crispy on the outside and tender-soft inside. The cubes are stacked as a pyramid and sprinkled with sweet chile sauce and shredded nori.\u003c/p>\n\u003cfigure id=\"attachment_111455\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/tofu-1920.jpg\" alt=\"Fried tofu pyramid.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111455\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/tofu-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/tofu-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/tofu-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/tofu-1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/tofu-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/tofu-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/tofu-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fried tofu pyramid. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We were too full to consider dessert, but the seven-year-old was not, and he singlehandedly devoured the aforementioned homemade mango sorbet, delightfully presented in a frozen mango half, scooped out, the whole shebang slathered in whipped cream.\u003c/p>\n\u003cfigure id=\"attachment_111454\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/sorbet-1920.jpg\" alt=\"Homemade mango sorbet.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-111454\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/sorbet-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/sorbet-1920-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/sorbet-1920-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/sorbet-1920-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/sorbet-1920-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/sorbet-1920-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/sorbet-1920-960x1280.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Homemade mango sorbet. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Service is attentive and prompt, even when the place starts to fill up around 7pm. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>All in all, this is a gracious new North Beach option and a worthy alternative to the usual restaurant suspects. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.tamarindhall.com/\" target=\"_blank\">\u003cstrong>Tamarind Hall\u003c/strong>\u003c/a>\u003cbr>\n1268 Grant Ave. [\u003ca href=\"https://goo.gl/2OWtQq\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94133\u003cbr>\nPh: (415) 866-6337\u003cbr>\nHours: Mon-Wed, 11:30am-2:30pm and 5-10pm; Thu-Fri, 11:30am-2:30pm and 5-midnight; Sat, 11:30am-midnight; Sun, 11:30am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/tamarindhall/?ref=hl\" target=\"_blank\">Tamarind Hall\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/TamarindHall\" target=\"_blank\">@TamarindHall\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/tamarindhallsf/\" target=\"_blank\">tamarindhallsf\u003c/a>\u003cbr>\nPrice Range: $$ (Entrees $10-$19)\u003c/p>\n\n",
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"excerpt": "Tamarind Hall offers boldly flavored Thai food in San Francisco’s Little Italy.",
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"title": "Tamarind Hall: Thai Street Food in North Beach | KQED",
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"headline": "Tamarind Hall: Thai Street Food in North Beach",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>An Italian friend of mine likes to say, “When in Rome, do as the Romanians do.” Over the years, this has encouraged me to seek out sushi in Italy, hamburgers in Shanghai and, most recently, Thai food in San Francisco’s North Beach, the city’s neighborhood with the greatest concentration of Italian restaurants and shops. \u003c/p>\n\u003cp>This lovely spot has upbeat music piped in as a backdrop for the dramatic, flavor-saturated food, modeled after chef-owner Salisa Skinner’s family cooking in their Bangkok home. Though she went off to study law, then worked for some time in intellectual property, these recipes that infused her consciousness have inspired the menu at Tamarind Hall, a dream for which she quit her day job to realize.\u003c/p>\n\u003cp>On the walls, giant oil paintings by Skinner’s sister Air invoke a sense of quiet power, which mirrors the food.\u003c/p>\n\u003cfigure id=\"attachment_111451\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/Salisa-1920.jpg\" alt=\"Chef-owner Salisa Skinner with one of her sister Air’s large oil paintings.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111451\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/Salisa-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Salisa-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Salisa-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Salisa-1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Salisa-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Salisa-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Salisa-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chef-owner Salisa Skinner with one of her sister Air’s large oil paintings. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are two ways to go in planning a meal here, equally compelling. One is to make a meal of appetizers, as this section of the menu is large and designed for sharing. Or target the also-generously portioned main courses. We chose the former, simply in order to try more dishes.\u003c/p>\n\u003cp>We started with yum kai dao, an instant classic: two fried duck eggs topped with homemade chile jam, and house-cured bacon.\u003c/p>\n\u003cfigure id=\"attachment_111446\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/eggs-1920.jpg\" alt=\"Fried duck eggs with chile jam and house-cured bacon.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111446\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/eggs-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/eggs-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/eggs-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/eggs-1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/eggs-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/eggs-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/eggs-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fried duck eggs with chile jam and house-cured bacon. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Two cocktails paired beautifully with these aggressive, yet integrated, flavors: the Thai mango mojito with Bacardi mango rum, lime juice, soda and fresh mango, and the Siamese g-spot, with Cazadores blanco tequila, St. Germain, and lychee and grapefruit juices. In fact, these drinks go well with the whole menu, especially dishes that contain fish sauce and citrus, which is most of them. \u003c/p>\n\u003cfigure id=\"attachment_111449\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/mojito-1920.jpg\" alt=\"Mango mojito\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-111449\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/mojito-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/mojito-1920-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/mojito-1920-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/mojito-1920-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/mojito-1920-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/mojito-1920-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/mojito-1920-960x1280.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mango mojito \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111448\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/gspot-1920.jpg\" alt=\"Siamese g-spot\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-111448\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/gspot-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/gspot-1920-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/gspot-1920-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/gspot-1920-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/gspot-1920-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/gspot-1920-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/gspot-1920-960x1280.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Siamese g-spot \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We followed this with the mango salad, a bright, sweet green salad laden with slices of fresh mango, fried onions, cherry tomatoes, and roasted peanuts, topped with sesame-crusted anchovies. This was a good counterpoint for chicken satay, served with a mild (homemade) peanut sauce.\u003c/p>\n\u003cfigure id=\"attachment_111450\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/salad-1920.jpg\" alt=\"Mango salad with sesame-crusted anchovies.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111450\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/salad-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/salad-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/salad-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/salad-1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/salad-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/salad-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/salad-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mango salad with sesame-crusted anchovies. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111452\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/satay-1920.jpg\" alt=\"Chicken satay with homemade peanut sauce.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111452\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/satay-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/satay-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/satay-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/satay-1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/satay-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/satay-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/satay-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chicken satay with homemade peanut sauce. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Perhaps the biggest hit of the night, besides the homemade mango sorbet our son ended on, was the e-saan sausage (also homemade), ground pork with lemongrass and chiles, grilled and chopped for easy tucking into crisp iceberg lettuce leaves. \u003c/p>\n\u003cfigure id=\"attachment_111453\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/sausage-1920.jpg\" alt=\"Homemade e-saan sausage and stacks of iceberg lettuce leaves to roll it up in.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111453\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/sausage-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/sausage-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/sausage-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/sausage-1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/sausage-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/sausage-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/sausage-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Homemade e-saan sausage and stacks of iceberg lettuce leaves to roll it up in. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Fried tofu was another big hit, large cubes flash-fried, crispy on the outside and tender-soft inside. The cubes are stacked as a pyramid and sprinkled with sweet chile sauce and shredded nori.\u003c/p>\n\u003cfigure id=\"attachment_111455\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/tofu-1920.jpg\" alt=\"Fried tofu pyramid.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111455\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/tofu-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/tofu-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/tofu-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/tofu-1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/tofu-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/tofu-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/tofu-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fried tofu pyramid. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We were too full to consider dessert, but the seven-year-old was not, and he singlehandedly devoured the aforementioned homemade mango sorbet, delightfully presented in a frozen mango half, scooped out, the whole shebang slathered in whipped cream.\u003c/p>\n\u003cfigure id=\"attachment_111454\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/sorbet-1920.jpg\" alt=\"Homemade mango sorbet.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-111454\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/sorbet-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/sorbet-1920-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/sorbet-1920-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/sorbet-1920-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/sorbet-1920-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/sorbet-1920-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/sorbet-1920-960x1280.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Homemade mango sorbet. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Service is attentive and prompt, even when the place starts to fill up around 7pm. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>All in all, this is a gracious new North Beach option and a worthy alternative to the usual restaurant suspects. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.tamarindhall.com/\" target=\"_blank\">\u003cstrong>Tamarind Hall\u003c/strong>\u003c/a>\u003cbr>\n1268 Grant Ave. [\u003ca href=\"https://goo.gl/2OWtQq\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94133\u003cbr>\nPh: (415) 866-6337\u003cbr>\nHours: Mon-Wed, 11:30am-2:30pm and 5-10pm; Thu-Fri, 11:30am-2:30pm and 5-midnight; Sat, 11:30am-midnight; Sun, 11:30am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/tamarindhall/?ref=hl\" target=\"_blank\">Tamarind Hall\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/TamarindHall\" target=\"_blank\">@TamarindHall\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/tamarindhallsf/\" target=\"_blank\">tamarindhallsf\u003c/a>\u003cbr>\nPrice Range: $$ (Entrees $10-$19)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bay Area Bites Guide: 5 Popular Spots to Get a Good Falafel South of San Francisco",
"title": "Bay Area Bites Guide: 5 Popular Spots to Get a Good Falafel South of San Francisco",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Delicious, filling, and healthy, falafels have been enjoyed as a Middle Eastern street food for centuries. Whether served over a wholesome salad or stuffed with vegetables into a pita pocket and drizzled with tahini dressing, the chickpea fritters are enjoyed by vegans and non-vegetarians alike. Along the San Francisco Peninsula and in the South Bay Area, there are a number of wildly popular shops serving falafel plates and wraps. In addition to the established landmarks, there are some promising newcomers not to be missed. Here are five popular spots to get a good falafel south of San Francisco. If we missed your favorite, please be sure to share it in the comments.\u003c/p>\n\u003ch2>Dish n’ Dash\u003c/h2>\n\u003cfigure id=\"attachment_111383\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/DishDashPita.jpg\" alt=\"A falafel pita with baba ganoush and tabbouleh at Dish n Dash in Sunnyvale.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111383\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/DishDashPita.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DishDashPita-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DishDashPita-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DishDashPita-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DishDashPita-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DishDashPita-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DishDashPita-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A falafel pita with baba ganoush and tabbouleh at Dish n Dash in Sunnyvale. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The original Dishdash restaurant in Sunnyvale serves authentic Middle Eastern dishes in an elegantly decorated dining room. The Dish n’ Dash family of restaurants builds on its sister restaurant’s popularity and serves a menu of plates and wraps in a much more casual setting. Falafels can be enjoyed in a number of different ways including a pita, wrap, and salad. Entrees also come with your choice of two delicious Middle Eastern side dishes such as tabbouleh, baba ganoush and hummus. Not to be missed are a selection of sauces, such as the creamy tahini dressing which is a perfect pairing to the fluffy falafels and crisp vegetables in your pita.\u003c/p>\n\u003cfigure id=\"attachment_111384\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/DishnDash.jpg\" alt=\"Customers review the menu before ordering at Dish n Dash.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111384\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/DishnDash.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DishnDash-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DishnDash-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DishnDash-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DishnDash-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DishnDash-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DishnDash-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Customers review the menu before ordering at Dish n Dash. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://dishndashrestaurant.com/\" target=\"_blank\">\u003cstrong>Dish n’ Dash\u003c/strong>\u003c/a>\u003cbr>\n736 N Mathilda Ave. [\u003ca href=\"https://goo.gl/7bo6OV\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSunnyvale, CA 94085\u003cbr>\nPh: (408) 530-9200\u003cbr>\nHours: Mon-Sat 11am-9pm; Closed on Sundays\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Dishndash\" target=\"_blank\">Dish n’ Dash Sunnyvale\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/DishNDashFood?lang=en\" target=\"_blank\">@DishNDashFood\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003ch2>Falafel’s Drive In\u003c/h2>\n\u003cfigure id=\"attachment_111390\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/FalaffelsPita.jpg\" alt=\"The falafel pita value combination with a banana shake.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111390\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalaffelsPita.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalaffelsPita-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalaffelsPita-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalaffelsPita-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalaffelsPita-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalaffelsPita-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalaffelsPita-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The falafel pita value combination with a banana shake. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This San Jose restaurant has been a wildly popular landmark for freshly made falafel sandwiches and other Middle Eastern specialties since opening in 1966. The iconic restaurant has been showcased on \"Diners, Drive-Ins and Dives” and has a loyal fan following for its falafel pita and banana milkshakes. The falafel and milkshake combination is so popular, the menu features the two as a value combination for just under $10. If you’ve never been, go now, and be sure to order the milkshake combination.\u003c/p>\n\u003cfigure id=\"attachment_111389\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/FalaffelsDriveIn.jpg\" alt=\"Customers in line at Falafel’s Drive In in San Jose.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111389\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalaffelsDriveIn.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalaffelsDriveIn-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalaffelsDriveIn-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalaffelsDriveIn-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalaffelsDriveIn-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalaffelsDriveIn-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalaffelsDriveIn-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Customers in line at Falafel’s Drive In in San Jose. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.falafelsdrivein.com/\" target=\"_blank\">\u003cstrong>Falafel’s Drive In\u003c/strong>\u003c/a>\u003cbr>\n2301 Stevens Creek Blvd. [\u003ca href=\"https://goo.gl/oqNGzT\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Jose, CA 95128\u003cbr>\nPh: (408) 294-7886\u003cbr>\nHours: Mon-Sat 10am-8pm; Sun 10am-6pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/FalafelsDriveIn/?fref=ts\" target=\"_blank\">Falafel’s Drive In\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003ch2>Falafel Stop\u003c/h2>\n\u003cfigure id=\"attachment_111388\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/FalafelStopPita.jpg\" alt=\"A falafel pita with spicy tahini at Falafel stop.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111388\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalafelStopPita.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalafelStopPita-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalafelStopPita-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalafelStopPita-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalafelStopPita-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalafelStopPita-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalafelStopPita-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A falafel pita with spicy tahini at Falafel stop. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Night or day, a large gathering of hungry customers can be found waiting to pick up their order fresh out of the kitchen at Falafel Stop in Sunnyvale. The restaurant serves a vegetarian menu of Middle Eastern dishes including freshly prepared falafels served in a pita with homemade tahini and a hot chili sauce. The restaurant also serves a menu of grilled meats out of a separate kitchen window. The delicious pita stuffed with dense falafels drizzled with tahini, crisp cucumbers and pickles is well worth enduring the long wait.\u003c/p>\n\u003cfigure id=\"attachment_111387\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/FalafelStop.jpg\" alt=\"Customers wait on line to pickup their order from the kitchen at Falafel Stop in Sunnyvale.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111387\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalafelStop.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalafelStop-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalafelStop-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalafelStop-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalafelStop-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalafelStop-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalafelStop-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Customers wait on line to pickup their order from the kitchen at Falafel Stop in Sunnyvale. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.falafelstop.biz/\" target=\"_blank\">\u003cstrong>Falafel Stop\u003c/strong>\u003c/a>\u003cbr>\n1325 Sunnyvale Saratoga Rd. [\u003ca href=\"https://goo.gl/P2zAUC\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSunnyvale, CA 94087\u003cbr>\nPh: (408) 735-7182\u003cbr>\nHours: Mon-Sun 11am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Falafel-Stop-485276381500600/?fref=ts\" target=\"_blank\">Falafel Stop\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/FalafelStop\" target=\"_blank\">@FalafelStop\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003ch2>Falafelle\u003c/h2>\n\u003cfigure id=\"attachment_111386\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/FalafellePlate.jpg\" alt=\"A falafel plate at Falafelle.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111386\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalafellePlate.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalafellePlate-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalafellePlate-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalafellePlate-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalafellePlate-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalafellePlate-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalafellePlate-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A falafel plate at Falafelle. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This fairly new and small restaurant in Belmont is growing in popularity for their warm hospitality and a menu of fresh and healthy Middle Eastern dishes. The combination platter is the best way to enjoy and admire all the colors and flavors the small shop has to offer. The dish features freshly prepared falafels which are dark and crispy on the outside but remain moist and fluffy inside. The falafels are served with various sides such as a crisp cucumber and tomato salad and an incredibly smooth and rich hummus.\u003c/p>\n\u003cfigure id=\"attachment_111385\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/Falafelle.jpg\" alt=\"Inside Falafelle in Belmont.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111385\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/Falafelle.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Falafelle-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Falafelle-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Falafelle-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Falafelle-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Falafelle-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Falafelle-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Falafelle in Belmont. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://squareup.com/store/falafelle\" target=\"_blank\">\u003cstrong>Falafelle\u003c/strong>\u003c/a>\u003cbr>\n1035 Ralston Ave. [\u003ca href=\"https://goo.gl/CGbih4\" target=\"_blank\">map\u003c/a>]\u003cbr>\nBelmont, CA 94002\u003cbr>\nHours: Tue-Sat 11am-3:30pm and 5:30-8:30pm; Closed on Sunday and Monday\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/falafelleus\" target=\"_blank\">@Falafelleus\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003ch2>Mr. Falafel\u003c/h2>\n\u003cfigure id=\"attachment_111392\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/MrFalafelWrap.jpg\" alt=\"A falafel wrap at Mr. Falafel in Morgan Hill.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111392\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/MrFalafelWrap.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/MrFalafelWrap-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/MrFalafelWrap-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/MrFalafelWrap-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/MrFalafelWrap-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/MrFalafelWrap-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/MrFalafelWrap-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A falafel wrap at Mr. Falafel in Morgan Hill. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This small store in Morgan Hill prepares a delicious and inexpensive falafel wrap along with a menu of Mediterranean dips and salads. The wrap starts with freshly fried falafels which have a great crunch while remaining moist and crumbly on the inside. The falafels are wrapped with diced cucumbers, tomatoes and a rich tahini sauce in lavash which is then grilled giving the flatbread a great crunch and smoky flavor. For a few dollars more, the falafel deluxe adds hummus, roasted eggplants and potatoes.\u003c/p>\n\u003cfigure id=\"attachment_111391\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/MrFalafel.jpg\" alt=\"Inside Mr. Falafel in Morgan Hill.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111391\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/MrFalafel.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/MrFalafel-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/MrFalafel-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/MrFalafel-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/MrFalafel-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/MrFalafel-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/MrFalafel-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Mr. Falafel in Morgan Hill. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://mrfalafel.net/\" target=\"_blank\">\u003cstrong>Mr. Falafel\u003c/strong>\u003c/a>\u003cbr>\n17455 Monterey Rd. [\u003ca href=\"https://goo.gl/OzDd0o\" target=\"_blank\">map\u003c/a>]\u003cbr>\nMorgan Hill, CA 95037\u003cbr>\nPh: (408) 778-7777\u003cbr>\nHours: Mon-Sun 11am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Mr-Falafel-124946817521403/?fref=ts\" target=\"_blank\">Mr. Falafel\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Along the San Francisco Peninsula and in the South Bay Area, there are a number of wildly popular shops serving falafel plates and wraps. In addition to the established landmarks, there are some promising newcomers not to be missed. Here are five popular spots to get a good falafel south of San Francisco. ",
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"description": "Along the San Francisco Peninsula and in the South Bay Area, there are a number of wildly popular shops serving falafel plates and wraps. In addition to the established landmarks, there are some promising newcomers not to be missed. Here are five popular spots to get a good falafel south of San Francisco. ",
"title": "Bay Area Bites Guide: 5 Popular Spots to Get a Good Falafel South of San Francisco | KQED",
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"headline": "Bay Area Bites Guide: 5 Popular Spots to Get a Good Falafel South of San Francisco",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Delicious, filling, and healthy, falafels have been enjoyed as a Middle Eastern street food for centuries. Whether served over a wholesome salad or stuffed with vegetables into a pita pocket and drizzled with tahini dressing, the chickpea fritters are enjoyed by vegans and non-vegetarians alike. Along the San Francisco Peninsula and in the South Bay Area, there are a number of wildly popular shops serving falafel plates and wraps. In addition to the established landmarks, there are some promising newcomers not to be missed. Here are five popular spots to get a good falafel south of San Francisco. If we missed your favorite, please be sure to share it in the comments.\u003c/p>\n\u003ch2>Dish n’ Dash\u003c/h2>\n\u003cfigure id=\"attachment_111383\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/DishDashPita.jpg\" alt=\"A falafel pita with baba ganoush and tabbouleh at Dish n Dash in Sunnyvale.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111383\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/DishDashPita.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DishDashPita-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DishDashPita-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DishDashPita-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DishDashPita-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DishDashPita-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DishDashPita-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A falafel pita with baba ganoush and tabbouleh at Dish n Dash in Sunnyvale. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The original Dishdash restaurant in Sunnyvale serves authentic Middle Eastern dishes in an elegantly decorated dining room. The Dish n’ Dash family of restaurants builds on its sister restaurant’s popularity and serves a menu of plates and wraps in a much more casual setting. Falafels can be enjoyed in a number of different ways including a pita, wrap, and salad. Entrees also come with your choice of two delicious Middle Eastern side dishes such as tabbouleh, baba ganoush and hummus. Not to be missed are a selection of sauces, such as the creamy tahini dressing which is a perfect pairing to the fluffy falafels and crisp vegetables in your pita.\u003c/p>\n\u003cfigure id=\"attachment_111384\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/DishnDash.jpg\" alt=\"Customers review the menu before ordering at Dish n Dash.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111384\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/DishnDash.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DishnDash-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DishnDash-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DishnDash-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DishnDash-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DishnDash-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DishnDash-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Customers review the menu before ordering at Dish n Dash. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://dishndashrestaurant.com/\" target=\"_blank\">\u003cstrong>Dish n’ Dash\u003c/strong>\u003c/a>\u003cbr>\n736 N Mathilda Ave. [\u003ca href=\"https://goo.gl/7bo6OV\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSunnyvale, CA 94085\u003cbr>\nPh: (408) 530-9200\u003cbr>\nHours: Mon-Sat 11am-9pm; Closed on Sundays\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Dishndash\" target=\"_blank\">Dish n’ Dash Sunnyvale\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/DishNDashFood?lang=en\" target=\"_blank\">@DishNDashFood\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003ch2>Falafel’s Drive In\u003c/h2>\n\u003cfigure id=\"attachment_111390\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/FalaffelsPita.jpg\" alt=\"The falafel pita value combination with a banana shake.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111390\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalaffelsPita.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalaffelsPita-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalaffelsPita-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalaffelsPita-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalaffelsPita-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalaffelsPita-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalaffelsPita-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The falafel pita value combination with a banana shake. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This San Jose restaurant has been a wildly popular landmark for freshly made falafel sandwiches and other Middle Eastern specialties since opening in 1966. The iconic restaurant has been showcased on \"Diners, Drive-Ins and Dives” and has a loyal fan following for its falafel pita and banana milkshakes. The falafel and milkshake combination is so popular, the menu features the two as a value combination for just under $10. If you’ve never been, go now, and be sure to order the milkshake combination.\u003c/p>\n\u003cfigure id=\"attachment_111389\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/FalaffelsDriveIn.jpg\" alt=\"Customers in line at Falafel’s Drive In in San Jose.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111389\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalaffelsDriveIn.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalaffelsDriveIn-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalaffelsDriveIn-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalaffelsDriveIn-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalaffelsDriveIn-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalaffelsDriveIn-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalaffelsDriveIn-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Customers in line at Falafel’s Drive In in San Jose. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.falafelsdrivein.com/\" target=\"_blank\">\u003cstrong>Falafel’s Drive In\u003c/strong>\u003c/a>\u003cbr>\n2301 Stevens Creek Blvd. [\u003ca href=\"https://goo.gl/oqNGzT\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Jose, CA 95128\u003cbr>\nPh: (408) 294-7886\u003cbr>\nHours: Mon-Sat 10am-8pm; Sun 10am-6pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/FalafelsDriveIn/?fref=ts\" target=\"_blank\">Falafel’s Drive In\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003ch2>Falafel Stop\u003c/h2>\n\u003cfigure id=\"attachment_111388\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/FalafelStopPita.jpg\" alt=\"A falafel pita with spicy tahini at Falafel stop.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111388\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalafelStopPita.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalafelStopPita-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalafelStopPita-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalafelStopPita-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalafelStopPita-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalafelStopPita-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalafelStopPita-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A falafel pita with spicy tahini at Falafel stop. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Night or day, a large gathering of hungry customers can be found waiting to pick up their order fresh out of the kitchen at Falafel Stop in Sunnyvale. The restaurant serves a vegetarian menu of Middle Eastern dishes including freshly prepared falafels served in a pita with homemade tahini and a hot chili sauce. The restaurant also serves a menu of grilled meats out of a separate kitchen window. The delicious pita stuffed with dense falafels drizzled with tahini, crisp cucumbers and pickles is well worth enduring the long wait.\u003c/p>\n\u003cfigure id=\"attachment_111387\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/FalafelStop.jpg\" alt=\"Customers wait on line to pickup their order from the kitchen at Falafel Stop in Sunnyvale.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111387\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalafelStop.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalafelStop-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalafelStop-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalafelStop-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalafelStop-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalafelStop-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalafelStop-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Customers wait on line to pickup their order from the kitchen at Falafel Stop in Sunnyvale. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.falafelstop.biz/\" target=\"_blank\">\u003cstrong>Falafel Stop\u003c/strong>\u003c/a>\u003cbr>\n1325 Sunnyvale Saratoga Rd. [\u003ca href=\"https://goo.gl/P2zAUC\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSunnyvale, CA 94087\u003cbr>\nPh: (408) 735-7182\u003cbr>\nHours: Mon-Sun 11am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Falafel-Stop-485276381500600/?fref=ts\" target=\"_blank\">Falafel Stop\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/FalafelStop\" target=\"_blank\">@FalafelStop\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003ch2>Falafelle\u003c/h2>\n\u003cfigure id=\"attachment_111386\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/FalafellePlate.jpg\" alt=\"A falafel plate at Falafelle.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111386\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalafellePlate.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalafellePlate-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalafellePlate-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalafellePlate-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalafellePlate-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalafellePlate-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalafellePlate-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A falafel plate at Falafelle. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This fairly new and small restaurant in Belmont is growing in popularity for their warm hospitality and a menu of fresh and healthy Middle Eastern dishes. The combination platter is the best way to enjoy and admire all the colors and flavors the small shop has to offer. The dish features freshly prepared falafels which are dark and crispy on the outside but remain moist and fluffy inside. The falafels are served with various sides such as a crisp cucumber and tomato salad and an incredibly smooth and rich hummus.\u003c/p>\n\u003cfigure id=\"attachment_111385\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/Falafelle.jpg\" alt=\"Inside Falafelle in Belmont.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111385\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/Falafelle.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Falafelle-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Falafelle-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Falafelle-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Falafelle-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Falafelle-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Falafelle-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Falafelle in Belmont. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://squareup.com/store/falafelle\" target=\"_blank\">\u003cstrong>Falafelle\u003c/strong>\u003c/a>\u003cbr>\n1035 Ralston Ave. [\u003ca href=\"https://goo.gl/CGbih4\" target=\"_blank\">map\u003c/a>]\u003cbr>\nBelmont, CA 94002\u003cbr>\nHours: Tue-Sat 11am-3:30pm and 5:30-8:30pm; Closed on Sunday and Monday\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/falafelleus\" target=\"_blank\">@Falafelleus\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003ch2>Mr. Falafel\u003c/h2>\n\u003cfigure id=\"attachment_111392\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/MrFalafelWrap.jpg\" alt=\"A falafel wrap at Mr. Falafel in Morgan Hill.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111392\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/MrFalafelWrap.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/MrFalafelWrap-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/MrFalafelWrap-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/MrFalafelWrap-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/MrFalafelWrap-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/MrFalafelWrap-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/MrFalafelWrap-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A falafel wrap at Mr. Falafel in Morgan Hill. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This small store in Morgan Hill prepares a delicious and inexpensive falafel wrap along with a menu of Mediterranean dips and salads. The wrap starts with freshly fried falafels which have a great crunch while remaining moist and crumbly on the inside. The falafels are wrapped with diced cucumbers, tomatoes and a rich tahini sauce in lavash which is then grilled giving the flatbread a great crunch and smoky flavor. For a few dollars more, the falafel deluxe adds hummus, roasted eggplants and potatoes.\u003c/p>\n\u003cfigure id=\"attachment_111391\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/MrFalafel.jpg\" alt=\"Inside Mr. Falafel in Morgan Hill.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111391\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/MrFalafel.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/MrFalafel-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/MrFalafel-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/MrFalafel-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/MrFalafel-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/MrFalafel-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/MrFalafel-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Mr. Falafel in Morgan Hill. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://mrfalafel.net/\" target=\"_blank\">\u003cstrong>Mr. Falafel\u003c/strong>\u003c/a>\u003cbr>\n17455 Monterey Rd. [\u003ca href=\"https://goo.gl/OzDd0o\" target=\"_blank\">map\u003c/a>]\u003cbr>\nMorgan Hill, CA 95037\u003cbr>\nPh: (408) 778-7777\u003cbr>\nHours: Mon-Sun 11am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Mr-Falafel-124946817521403/?fref=ts\" target=\"_blank\">Mr. Falafel\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Bay Area Bites Guide to 5 Popular Thai Restaurants South of San Francisco",
"title": "Bay Area Bites Guide to 5 Popular Thai Restaurants South of San Francisco",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>The bold and unique flavors of Thai cuisine make it an adventurous yet thoroughly enjoyable dining option. Dishes can be light and simple such as Pork Larb served in crisp lettuce cups or they can be a carefully balanced marriage of flavors as with a great Pad Thai. That balance of contrasting flavors is what makes Thai food such a delicious cuisine: a fiery curry tamed by the sweetness of creamy coconut milk or brightened up with the zing of a lime and Thai basil. With the Bay Area being home to so many diverse cultures and flavors, of course great Thai restaurants abound. Here are five popular Thai restaurants south of San Francisco. If we missed your favorite please be sure to share it in the comments.\u003c/p>\n\u003ch2>Tee Nee Thai\u003c/h2>\n\u003cfigure id=\"attachment_111211\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/TeeNeeThaiTantic.jpg\" alt=\"The Thai-tanic eggplant at Tee Nee Thai Cuisine in San Jose.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111211\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/TeeNeeThaiTantic.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/TeeNeeThaiTantic-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/TeeNeeThaiTantic-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/TeeNeeThaiTantic-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/TeeNeeThaiTantic-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/TeeNeeThaiTantic-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/TeeNeeThaiTantic-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Thai-tanic eggplant at Tee Nee Thai Cuisine in San Jose. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Tee Nee Thai is regularly selected as the best Thai restaurant in Silicon Valley for its menu of Thai staples served in an elegantly decorated setting. The menu features familiar dishes such as Tom Ka Gai soup, Pad Thai and Pad See Ewe. However, do be sure to try house specials such as the Thai-tanic eggplant with tender chunks of eggplant, sweet pieces of pineapple, and cashews in a coconut chili sauce. Also worth enjoying is the Tamarind Duck with rich pieces of roasted duck that have been deep-fried for perfectly crisp skin and then tossed with pineapple and vegetables in a sweet and tangy tamarind sauce. The restaurant serves an extensive menu of hard-to-find beers which will delight any beer aficionado.\u003c/p>\n\u003cfigure id=\"attachment_111210\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/TeeNeeThaiDuck.jpg\" alt=\"The Tamarind Glazed Duck at Tee Nee Thai Cuisine.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111210\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/TeeNeeThaiDuck.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/TeeNeeThaiDuck-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/TeeNeeThaiDuck-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/TeeNeeThaiDuck-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/TeeNeeThaiDuck-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/TeeNeeThaiDuck-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/TeeNeeThaiDuck-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Tamarind Glazed Duck at Tee Nee Thai Cuisine \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111209\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/TeeNeeThai.jpg\" alt=\"Inside Tee Nee Thai Cuisine in San Jose.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111209\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/TeeNeeThai.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/TeeNeeThai-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/TeeNeeThai-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/TeeNeeThai-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/TeeNeeThai-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/TeeNeeThai-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/TeeNeeThai-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Tee Nee Thai Cuisine in San Jose. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.teeneethaisanjose.com/\" target=\"_blank\">\u003cb>Tee Nee Thai\u003c/b>\u003c/a>\u003cbr>\n1423 The Alameda [\u003ca href=\"https://goo.gl/Jnijh2\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Jose, CA 95126\u003cbr>\nPh: (408) 947-7927\u003cbr>\nHours: Mon-Thu 11:30am-2:30pm and 5-9:30pm; Fri 11:30am-2:30pm and 5-10pm; Sat 5-10pm; Sun 5-9:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/TeeNeeThaiSanJose/?fref=ts\" target=\"_blank\">Tee Nee Thai \u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003ch2>Bangkok Bay Thai Cuisine\u003c/h2>\n\u003cfigure id=\"attachment_111199\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/BangkokBayPumpkin.jpg\" alt=\"A pumpkin curry with chicken and steamed rice at Bangkok Bay Thai Cuisine.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111199\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/BangkokBayPumpkin.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/BangkokBayPumpkin-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/BangkokBayPumpkin-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/BangkokBayPumpkin-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/BangkokBayPumpkin-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/BangkokBayPumpkin-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/BangkokBayPumpkin-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A pumpkin curry with chicken and steamed rice at Bangkok Bay Thai Cuisine. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This family-owned restaurant has been a local favorite since 1993, and serves an inexpensive menu of Thai dishes in a comfortable setting. For those who want to enjoy a lighter dish while still experiencing the unique flavors of Thai cuisine, the Mango Salad with grilled prawns, mango, fresh herbs and roasted coconut tossed in spicy lime dressing, is a perfect option. For a heartier dish, the Roasted Pumpkin Curry is a delicious balance of sweet coconut milk and thai chili with tender chunks of red pumpkin, bell peppers and sweet basil.\u003c/p>\n\u003cfigure id=\"attachment_111198\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/BangkokBayMangoSalad.jpg\" alt=\"A mango salad with prawns at Bangkok Bay Thai Cuisine.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111198\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/BangkokBayMangoSalad.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/BangkokBayMangoSalad-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/BangkokBayMangoSalad-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/BangkokBayMangoSalad-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/BangkokBayMangoSalad-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/BangkokBayMangoSalad-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/BangkokBayMangoSalad-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A Mango Salad with prawns at Bangkok Bay Thai Cuisine. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111197\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/BangkokBay.jpg\" alt=\"Inside Bangkok Bay Thai Cuisine in Redwood City.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111197\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/BangkokBay.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/BangkokBay-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/BangkokBay-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/BangkokBay-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/BangkokBay-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/BangkokBay-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/BangkokBay-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Bangkok Bay Thai Cuisine in Redwood City. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.bangkokbay.com/\" target=\"_blank\">\u003cb>Bangkok Bay Thai Cuisine\u003c/b>\u003c/a>\u003cbr>\n825 El Camino Real [\u003ca href=\"https://goo.gl/u9X9xe\" target=\"_blank\">map\u003c/a>]\u003cbr>\nRedwood City, CA 94063\u003cbr>\nPh: 650) 365-5369\u003cbr>\nHours: Mon-Fri 11am-2:30pm and 5-9pm; Sat-Sun 5-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/BangkokBay/?fref=ts\" target=\"_blank\">Bangkok Bay Thai Cuisine\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003ch2>Sweet Basil Thai Cuisine\u003c/h2>\n\u003cfigure id=\"attachment_111207\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/SweetBasilFreshRolls.jpg\" alt=\"Fresh Spring Rolls with a sweet and spicy peanut sauce.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111207\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/SweetBasilFreshRolls.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/SweetBasilFreshRolls-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/SweetBasilFreshRolls-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/SweetBasilFreshRolls-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/SweetBasilFreshRolls-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/SweetBasilFreshRolls-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/SweetBasilFreshRolls-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fresh Spring Rolls with a sweet and spicy peanut sauce. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This hidden gem tucked away in a residential shopping center along the edge of the San Francisco Bay in Foster City, is regularly recognized by the Michelin Guide and Zagat for its delicious menu of Thai specialties. The dark wood tables, colorful light fixtures and artfully plated dishes contribute to the modern decor at Bangkok Bay Thai Cuisine. Even the appetizers are given a creative touch, such as the Fresh Spring Rolls are presented atop a sweet and slightly spicy peanut sauce garnished with a colorful lily flower. Seafood lovers will enjoy the Foster City Sea Curry which features a medley of seafood and fried eggplant in a beautifully fragrant coconut curry sauce seasoned with kaffir lime leaves.\u003c/p>\n\u003cfigure id=\"attachment_111208\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/SweetBasilSeafoodCurry.jpg\" alt=\"The Foster City Sea Curry at Sweet Basil Thai Cuisine.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111208\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/SweetBasilSeafoodCurry.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/SweetBasilSeafoodCurry-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/SweetBasilSeafoodCurry-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/SweetBasilSeafoodCurry-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/SweetBasilSeafoodCurry-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/SweetBasilSeafoodCurry-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/SweetBasilSeafoodCurry-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Foster City Sea Curry at Sweet Basil Thai Cuisine. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111206\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/SweetBasil.jpg\" alt=\"Inside Sweet Basil Thai Cuisine in Foster City.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111206\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/SweetBasil.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/SweetBasil-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/SweetBasil-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/SweetBasil-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/SweetBasil-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/SweetBasil-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/SweetBasil-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Sweet Basil Thai Cuisine in Foster City \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://sweetbasilthai.net/\" target=\"_blank\">\u003cb>Sweet Basil Thai Cuisine\u003c/b>\u003c/a>\u003cbr>\n1473 Beach Park Blvd. [\u003ca href=\"https://goo.gl/rPN8N3\" target=\"_blank\">map\u003c/a>]\u003cbr>\nFoster City, CA 94404\u003cbr>\nPh: (650) 212-5788\u003cbr>\nHours: Mon-Fri 11am-2pm and 5-9pm; Sat-Sun 5-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Sweetbasilfoster/?fref=ts\" target=\"_blank\">Sweet Basil Thai Cuisine\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003ch2>Shana Thai Restaurant\u003c/h2>\n\u003cfigure id=\"attachment_111204\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/ShanaPineapple.jpg\" alt=\"Pineapple fried rice served in a pineapple at Shana Thai.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111204\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/ShanaPineapple.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ShanaPineapple-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ShanaPineapple-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ShanaPineapple-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ShanaPineapple-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ShanaPineapple-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ShanaPineapple-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pineapple fried rice served in a pineapple at Shana Thai. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This popular Thai restaurant, a stone's throw away from the bustling dining scene of downtown Mountain View, serves a menu of crowd-pleasing Thai dishes in a romantic setting. While you look over the menu, try one of the restaurant’s tropical soju cocktails or a sweet Thai iced tea. Enjoyable as both a side dish or main entree, the Pineapple Fried Rice is presented in a hollowed out pineapple half and features savory fried rice studded with juicy bites of pineapple and sweet raisins. Those who avoid spicy foods will enjoy Shana Thai’s Pad Thai with tender chunks of chicken and flat noodles in a delightful sweet and tangy sauce, garnished with crunchy peanuts for a pop of flavor and texture.\u003c/p>\n\u003cfigure id=\"attachment_111203\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/ShanaPadThai.jpg\" alt=\"The Pad Thai at Shana Thai in Mountain View.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111203\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/ShanaPadThai.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ShanaPadThai-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ShanaPadThai-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ShanaPadThai-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ShanaPadThai-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ShanaPadThai-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ShanaPadThai-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Pad Thai at Shana Thai in Mountain View. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111205\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/ShanaThai.jpg\" alt=\"Inside Shana Thai in Mountain View.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111205\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/ShanaThai.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ShanaThai-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ShanaThai-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ShanaThai-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ShanaThai-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ShanaThai-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ShanaThai-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Shana Thai in Mountain View. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.shanathai.com/\" target=\"_blank\">\u003cb>Shana Thai Restaurant\u003c/b>\u003c/a>\u003cbr>\n311 Moffett Blvd. [\u003ca href=\"https://goo.gl/9hR8FG\" target=\"_blank\">map\u003c/a>]\u003cbr>\nMountain View, CA 94043\u003cbr>\nPh: (650) 940-9990\u003cbr>\nHours: Mon-Sun 11am-3pm and 5-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/shanathai/\" target=\"_blank\">Shana Thai Restaurant \u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003ch2>Dusita Thai Cuisine\u003c/h2>\n\u003cfigure id=\"attachment_111201\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/DusitaKaoSoy.jpg\" alt=\"Dusita’s Kao Soy featuring eggs noodles and chicken in a red and yellow curry sauce.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111201\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/DusitaKaoSoy.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DusitaKaoSoy-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DusitaKaoSoy-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DusitaKaoSoy-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DusitaKaoSoy-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DusitaKaoSoy-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DusitaKaoSoy-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dusita’s Kao Soy featuring eggs noodles and chicken in a red and yellow curry sauce. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Like many popular restaurants in this neighborhood, Dusita Thai Cuisine is nestled among other restaurants serving various ethnic cuisines in small shopping mall along El Camino Real. The restaurant’s authentic Thai dishes are big on flavor but also spice, so be warned if you are new to Thai cuisine or sensitive to heat. Those who do enjoy spicy food should try Dusita’s Angry Pork featuring stir-fried pork with bell peppers and basil in a red curry. Green peppercorns, ginger and lime provide a tangy bite to the fiery dish while coconut milk adds to touch of sweetness. On the less spicy side of things, the popular Kao Soy Chicken features tender bites of chicken and fresh egg noodles simmered in a silky smooth red & yellow curry sauce, sweetened with coconut milk. A cold, crisp Chang beer or a sweet and smoky Thai iced tea are a delicious way to tame the heat if things get too intense.\u003c/p>\n\u003cfigure id=\"attachment_111200\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/DusitaAngryPork.jpg\" alt=\"A fiery dish of Dusita’s Angry Pork.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/DusitaAngryPork.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DusitaAngryPork-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DusitaAngryPork-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DusitaAngryPork-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DusitaAngryPork-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DusitaAngryPork-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DusitaAngryPork-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A fiery dish of Dusita’s Angry Pork. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111202\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/DusitaThai.jpg\" alt=\"Inside Dusita Thai Cuisine in Santa Clara.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111202\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/DusitaThai.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DusitaThai-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DusitaThai-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DusitaThai-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DusitaThai-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DusitaThai-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DusitaThai-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Dusita Thai Cuisine in Santa Clara. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/dusita-thai-cuisine-santa-clara\" target=\"_blank\">\u003cb>Dusita Thai Cuisine\u003c/b>\u003c/a>\u003cbr>\n2325 El Camino Real [\u003ca href=\"https://goo.gl/CEfrK3\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSanta Clara, CA 95050\u003cbr>\nPh: (408) 247-5199\u003cbr>\nHours: Mon-Fri 10am-3pm and 5-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Dusita-Thai-Cuisine/111382215561697?fref=ts\" target=\"_blank\">Dusita Thai Cuisine\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": "With the Bay Area being home to so many diverse cultures and flavors, of course great Thai restaurants abound. Here are five popular Thai restaurants south of San Francisco. If we missed your favorite please be sure to share it in the comments.",
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"description": "With the Bay Area being home to so many diverse cultures and flavors, of course great Thai restaurants abound. Here are five popular Thai restaurants south of San Francisco. If we missed your favorite please be sure to share it in the comments.",
"title": "Bay Area Bites Guide to 5 Popular Thai Restaurants South of San Francisco | KQED",
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"headline": "Bay Area Bites Guide to 5 Popular Thai Restaurants South of San Francisco",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The bold and unique flavors of Thai cuisine make it an adventurous yet thoroughly enjoyable dining option. Dishes can be light and simple such as Pork Larb served in crisp lettuce cups or they can be a carefully balanced marriage of flavors as with a great Pad Thai. That balance of contrasting flavors is what makes Thai food such a delicious cuisine: a fiery curry tamed by the sweetness of creamy coconut milk or brightened up with the zing of a lime and Thai basil. With the Bay Area being home to so many diverse cultures and flavors, of course great Thai restaurants abound. Here are five popular Thai restaurants south of San Francisco. If we missed your favorite please be sure to share it in the comments.\u003c/p>\n\u003ch2>Tee Nee Thai\u003c/h2>\n\u003cfigure id=\"attachment_111211\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/TeeNeeThaiTantic.jpg\" alt=\"The Thai-tanic eggplant at Tee Nee Thai Cuisine in San Jose.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111211\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/TeeNeeThaiTantic.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/TeeNeeThaiTantic-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/TeeNeeThaiTantic-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/TeeNeeThaiTantic-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/TeeNeeThaiTantic-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/TeeNeeThaiTantic-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/TeeNeeThaiTantic-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Thai-tanic eggplant at Tee Nee Thai Cuisine in San Jose. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Tee Nee Thai is regularly selected as the best Thai restaurant in Silicon Valley for its menu of Thai staples served in an elegantly decorated setting. The menu features familiar dishes such as Tom Ka Gai soup, Pad Thai and Pad See Ewe. However, do be sure to try house specials such as the Thai-tanic eggplant with tender chunks of eggplant, sweet pieces of pineapple, and cashews in a coconut chili sauce. Also worth enjoying is the Tamarind Duck with rich pieces of roasted duck that have been deep-fried for perfectly crisp skin and then tossed with pineapple and vegetables in a sweet and tangy tamarind sauce. The restaurant serves an extensive menu of hard-to-find beers which will delight any beer aficionado.\u003c/p>\n\u003cfigure id=\"attachment_111210\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/TeeNeeThaiDuck.jpg\" alt=\"The Tamarind Glazed Duck at Tee Nee Thai Cuisine.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111210\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/TeeNeeThaiDuck.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/TeeNeeThaiDuck-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/TeeNeeThaiDuck-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/TeeNeeThaiDuck-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/TeeNeeThaiDuck-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/TeeNeeThaiDuck-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/TeeNeeThaiDuck-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Tamarind Glazed Duck at Tee Nee Thai Cuisine \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111209\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/TeeNeeThai.jpg\" alt=\"Inside Tee Nee Thai Cuisine in San Jose.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111209\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/TeeNeeThai.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/TeeNeeThai-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/TeeNeeThai-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/TeeNeeThai-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/TeeNeeThai-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/TeeNeeThai-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/TeeNeeThai-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Tee Nee Thai Cuisine in San Jose. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.teeneethaisanjose.com/\" target=\"_blank\">\u003cb>Tee Nee Thai\u003c/b>\u003c/a>\u003cbr>\n1423 The Alameda [\u003ca href=\"https://goo.gl/Jnijh2\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Jose, CA 95126\u003cbr>\nPh: (408) 947-7927\u003cbr>\nHours: Mon-Thu 11:30am-2:30pm and 5-9:30pm; Fri 11:30am-2:30pm and 5-10pm; Sat 5-10pm; Sun 5-9:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/TeeNeeThaiSanJose/?fref=ts\" target=\"_blank\">Tee Nee Thai \u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003ch2>Bangkok Bay Thai Cuisine\u003c/h2>\n\u003cfigure id=\"attachment_111199\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/BangkokBayPumpkin.jpg\" alt=\"A pumpkin curry with chicken and steamed rice at Bangkok Bay Thai Cuisine.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111199\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/BangkokBayPumpkin.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/BangkokBayPumpkin-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/BangkokBayPumpkin-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/BangkokBayPumpkin-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/BangkokBayPumpkin-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/BangkokBayPumpkin-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/BangkokBayPumpkin-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A pumpkin curry with chicken and steamed rice at Bangkok Bay Thai Cuisine. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This family-owned restaurant has been a local favorite since 1993, and serves an inexpensive menu of Thai dishes in a comfortable setting. For those who want to enjoy a lighter dish while still experiencing the unique flavors of Thai cuisine, the Mango Salad with grilled prawns, mango, fresh herbs and roasted coconut tossed in spicy lime dressing, is a perfect option. For a heartier dish, the Roasted Pumpkin Curry is a delicious balance of sweet coconut milk and thai chili with tender chunks of red pumpkin, bell peppers and sweet basil.\u003c/p>\n\u003cfigure id=\"attachment_111198\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/BangkokBayMangoSalad.jpg\" alt=\"A mango salad with prawns at Bangkok Bay Thai Cuisine.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111198\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/BangkokBayMangoSalad.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/BangkokBayMangoSalad-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/BangkokBayMangoSalad-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/BangkokBayMangoSalad-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/BangkokBayMangoSalad-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/BangkokBayMangoSalad-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/BangkokBayMangoSalad-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A Mango Salad with prawns at Bangkok Bay Thai Cuisine. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111197\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/BangkokBay.jpg\" alt=\"Inside Bangkok Bay Thai Cuisine in Redwood City.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111197\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/BangkokBay.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/BangkokBay-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/BangkokBay-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/BangkokBay-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/BangkokBay-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/BangkokBay-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/BangkokBay-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Bangkok Bay Thai Cuisine in Redwood City. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.bangkokbay.com/\" target=\"_blank\">\u003cb>Bangkok Bay Thai Cuisine\u003c/b>\u003c/a>\u003cbr>\n825 El Camino Real [\u003ca href=\"https://goo.gl/u9X9xe\" target=\"_blank\">map\u003c/a>]\u003cbr>\nRedwood City, CA 94063\u003cbr>\nPh: 650) 365-5369\u003cbr>\nHours: Mon-Fri 11am-2:30pm and 5-9pm; Sat-Sun 5-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/BangkokBay/?fref=ts\" target=\"_blank\">Bangkok Bay Thai Cuisine\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003ch2>Sweet Basil Thai Cuisine\u003c/h2>\n\u003cfigure id=\"attachment_111207\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/SweetBasilFreshRolls.jpg\" alt=\"Fresh Spring Rolls with a sweet and spicy peanut sauce.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111207\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/SweetBasilFreshRolls.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/SweetBasilFreshRolls-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/SweetBasilFreshRolls-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/SweetBasilFreshRolls-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/SweetBasilFreshRolls-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/SweetBasilFreshRolls-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/SweetBasilFreshRolls-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fresh Spring Rolls with a sweet and spicy peanut sauce. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This hidden gem tucked away in a residential shopping center along the edge of the San Francisco Bay in Foster City, is regularly recognized by the Michelin Guide and Zagat for its delicious menu of Thai specialties. The dark wood tables, colorful light fixtures and artfully plated dishes contribute to the modern decor at Bangkok Bay Thai Cuisine. Even the appetizers are given a creative touch, such as the Fresh Spring Rolls are presented atop a sweet and slightly spicy peanut sauce garnished with a colorful lily flower. Seafood lovers will enjoy the Foster City Sea Curry which features a medley of seafood and fried eggplant in a beautifully fragrant coconut curry sauce seasoned with kaffir lime leaves.\u003c/p>\n\u003cfigure id=\"attachment_111208\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/SweetBasilSeafoodCurry.jpg\" alt=\"The Foster City Sea Curry at Sweet Basil Thai Cuisine.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111208\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/SweetBasilSeafoodCurry.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/SweetBasilSeafoodCurry-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/SweetBasilSeafoodCurry-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/SweetBasilSeafoodCurry-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/SweetBasilSeafoodCurry-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/SweetBasilSeafoodCurry-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/SweetBasilSeafoodCurry-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Foster City Sea Curry at Sweet Basil Thai Cuisine. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111206\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/SweetBasil.jpg\" alt=\"Inside Sweet Basil Thai Cuisine in Foster City.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111206\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/SweetBasil.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/SweetBasil-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/SweetBasil-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/SweetBasil-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/SweetBasil-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/SweetBasil-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/SweetBasil-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Sweet Basil Thai Cuisine in Foster City \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://sweetbasilthai.net/\" target=\"_blank\">\u003cb>Sweet Basil Thai Cuisine\u003c/b>\u003c/a>\u003cbr>\n1473 Beach Park Blvd. [\u003ca href=\"https://goo.gl/rPN8N3\" target=\"_blank\">map\u003c/a>]\u003cbr>\nFoster City, CA 94404\u003cbr>\nPh: (650) 212-5788\u003cbr>\nHours: Mon-Fri 11am-2pm and 5-9pm; Sat-Sun 5-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Sweetbasilfoster/?fref=ts\" target=\"_blank\">Sweet Basil Thai Cuisine\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003ch2>Shana Thai Restaurant\u003c/h2>\n\u003cfigure id=\"attachment_111204\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/ShanaPineapple.jpg\" alt=\"Pineapple fried rice served in a pineapple at Shana Thai.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111204\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/ShanaPineapple.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ShanaPineapple-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ShanaPineapple-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ShanaPineapple-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ShanaPineapple-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ShanaPineapple-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ShanaPineapple-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pineapple fried rice served in a pineapple at Shana Thai. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This popular Thai restaurant, a stone's throw away from the bustling dining scene of downtown Mountain View, serves a menu of crowd-pleasing Thai dishes in a romantic setting. While you look over the menu, try one of the restaurant’s tropical soju cocktails or a sweet Thai iced tea. Enjoyable as both a side dish or main entree, the Pineapple Fried Rice is presented in a hollowed out pineapple half and features savory fried rice studded with juicy bites of pineapple and sweet raisins. Those who avoid spicy foods will enjoy Shana Thai’s Pad Thai with tender chunks of chicken and flat noodles in a delightful sweet and tangy sauce, garnished with crunchy peanuts for a pop of flavor and texture.\u003c/p>\n\u003cfigure id=\"attachment_111203\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/ShanaPadThai.jpg\" alt=\"The Pad Thai at Shana Thai in Mountain View.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111203\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/ShanaPadThai.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ShanaPadThai-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ShanaPadThai-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ShanaPadThai-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ShanaPadThai-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ShanaPadThai-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ShanaPadThai-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Pad Thai at Shana Thai in Mountain View. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111205\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/ShanaThai.jpg\" alt=\"Inside Shana Thai in Mountain View.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111205\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/ShanaThai.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ShanaThai-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ShanaThai-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ShanaThai-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ShanaThai-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ShanaThai-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ShanaThai-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Shana Thai in Mountain View. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.shanathai.com/\" target=\"_blank\">\u003cb>Shana Thai Restaurant\u003c/b>\u003c/a>\u003cbr>\n311 Moffett Blvd. [\u003ca href=\"https://goo.gl/9hR8FG\" target=\"_blank\">map\u003c/a>]\u003cbr>\nMountain View, CA 94043\u003cbr>\nPh: (650) 940-9990\u003cbr>\nHours: Mon-Sun 11am-3pm and 5-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/shanathai/\" target=\"_blank\">Shana Thai Restaurant \u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003ch2>Dusita Thai Cuisine\u003c/h2>\n\u003cfigure id=\"attachment_111201\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/DusitaKaoSoy.jpg\" alt=\"Dusita’s Kao Soy featuring eggs noodles and chicken in a red and yellow curry sauce.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111201\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/DusitaKaoSoy.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DusitaKaoSoy-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DusitaKaoSoy-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DusitaKaoSoy-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DusitaKaoSoy-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DusitaKaoSoy-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DusitaKaoSoy-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dusita’s Kao Soy featuring eggs noodles and chicken in a red and yellow curry sauce. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Like many popular restaurants in this neighborhood, Dusita Thai Cuisine is nestled among other restaurants serving various ethnic cuisines in small shopping mall along El Camino Real. The restaurant’s authentic Thai dishes are big on flavor but also spice, so be warned if you are new to Thai cuisine or sensitive to heat. Those who do enjoy spicy food should try Dusita’s Angry Pork featuring stir-fried pork with bell peppers and basil in a red curry. Green peppercorns, ginger and lime provide a tangy bite to the fiery dish while coconut milk adds to touch of sweetness. On the less spicy side of things, the popular Kao Soy Chicken features tender bites of chicken and fresh egg noodles simmered in a silky smooth red & yellow curry sauce, sweetened with coconut milk. A cold, crisp Chang beer or a sweet and smoky Thai iced tea are a delicious way to tame the heat if things get too intense.\u003c/p>\n\u003cfigure id=\"attachment_111200\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/DusitaAngryPork.jpg\" alt=\"A fiery dish of Dusita’s Angry Pork.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/DusitaAngryPork.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DusitaAngryPork-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DusitaAngryPork-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DusitaAngryPork-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DusitaAngryPork-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DusitaAngryPork-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DusitaAngryPork-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A fiery dish of Dusita’s Angry Pork. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111202\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/DusitaThai.jpg\" alt=\"Inside Dusita Thai Cuisine in Santa Clara.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111202\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/DusitaThai.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DusitaThai-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DusitaThai-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DusitaThai-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DusitaThai-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DusitaThai-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DusitaThai-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Dusita Thai Cuisine in Santa Clara. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/dusita-thai-cuisine-santa-clara\" target=\"_blank\">\u003cb>Dusita Thai Cuisine\u003c/b>\u003c/a>\u003cbr>\n2325 El Camino Real [\u003ca href=\"https://goo.gl/CEfrK3\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSanta Clara, CA 95050\u003cbr>\nPh: (408) 247-5199\u003cbr>\nHours: Mon-Fri 10am-3pm and 5-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Dusita-Thai-Cuisine/111382215561697?fref=ts\" target=\"_blank\">Dusita Thai Cuisine\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Annapurna: Promising New Indian and Nepalese Restaurant Opens in Old Oakland",
"title": "Annapurna: Promising New Indian and Nepalese Restaurant Opens in Old Oakland",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_111108\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/IMG_8118-new.jpg\" alt=\"Annapurna’s cavernous dining room.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111108\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8118-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8118-new-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8118-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8118-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8118-new-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8118-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8118-new-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Annapurna’s cavernous dining room. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In the space that once housed Breads of India, Annapurna has risen as a solid choice for lunch or dinner in a neighborhood better known for cutting-edge food than classic choices. Annapurna’s nearest neighbors include Delage, a Japanese omakase place, Cosecha, new-age Mexican, and B-Dama, Cali-Japan fusion. So, it’s somewhat refreshing to find a straight-up Nepalese and Indian menu, especially when it comes with exceedingly welcoming, gracious service, to boot. \u003c/p>\n\u003cp>We visited the nearly two-month-old restaurant for dinner on the early side, with our two kids, seven and two, in tow. The first thing we noticed is how the cavernous space was quite sensitive to squeals and cries. The room has an incredibly high ceiling, complete with a balcony and rather Gothic chandeliers, prompting me to ask our server what had been in the space before Breads of India. She didn’t know, but it’s very elaborate—kitschy, even—and evokes a German beer hall. Nonetheless, she was lovely about the unsolicited noise, as well as the mess that always ensues when you take a toddler out to dinner.\u003c/p>\n\u003cp>We ordered simply, beginning with hand-formed vegetarian momos, fat Nepalese dumplings stuffed with cabbage, spinach, mushrooms, cheese, onion, and cilantro, served with a tomato chutney that was a nice balance of savory and sweet. Before they arrived, our server brought out little bowls of yellow lentil soup to start us off.\u003c/p>\n\u003cfigure id=\"attachment_111105\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/IMG_8104-new.jpg\" alt=\"Vegetarian momos at Annapurna,\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111105\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8104-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8104-new-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8104-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8104-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8104-new-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8104-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8104-new-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Vegetarian momos at Annapurna. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111104\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/IMG_8092-new.jpg\" alt=\"Enjoying Annapurna’s lentil soup\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111104\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8092-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8092-new-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8092-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8092-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8092-new-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8092-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8092-new-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Enjoying Annapurna’s lentil soup. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Aloo matar came next, stewed green peas and potatoes in a sauce that was pleasantly spicy, even though we’d ordered it mild, thinking of the kids’ preferences. It was what most people might consider medium-spicy, and that ended up pleasing everyone, especially with hot-out-of-the-tandoor naan, cut into triangles, which the baby kept referring to as “pizza.”\u003c/p>\n\u003cfigure id=\"attachment_111107\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/IMG_8116-new.jpg\" alt=\"Aloo matar, a sweetly spicy combination of peas and potatoes.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111107\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8116-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8116-new-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8116-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8116-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8116-new-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8116-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8116-new-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Aloo matar, a sweetly spicy combination of peas and potatoes. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For our main course, we chose one of the best tandoori chicken dishes I’ve had in Oakland, big chunks of chicken rubbed in tikka spices and marinated in yogurt, served sizzling on an iron platter covered in shredded cabbage, onion, and green peppers. The garnish was rendered invitingly smoky by the tandoor, and really made the dish. We took the chicken off the plate immediately to cool so that it didn’t get overcooked. \u003c/p>\n\u003cfigure id=\"attachment_111106\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/IMG_8112-new.jpg\" alt=\"Tandoori chicken tikka.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111106\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8112-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8112-new-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8112-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8112-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8112-new-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8112-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8112-new-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tandoori chicken tikka. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The drink menu could be improved. The consolation for the run-of-the-mill wine and beer list is the full bar. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I highly recommend this place for a quick, inexpensive, friendly meal in a rapidly gentrifying neighborhood.\u003c/p>\n\u003cfigure id=\"attachment_111109\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/IMG_8120-new.jpg\" alt=\"Annapurna exterior\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111109\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8120-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8120-new-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8120-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8120-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8120-new-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8120-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8120-new-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Annapurna exterior \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.annapurnaoakland.com/\" target=\"_blank\">\u003cstrong>Annapurna Restaurant\u003c/strong>\u003c/a>\u003cbr>\n948 Clay St. [\u003ca href=\"https://goo.gl/9JJ8XQ\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\n Ph: (510) 250-9696\u003cbr>\n Hours: Daily, 11am-9:30pm\u003cbr>\n Price Range: $$ (Entrees $10-$19)\u003c/p>\n\n",
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"excerpt": "Annapurna is a worthy traditional restaurant in the heart of one Oakland’s trendiest neighborhoods.\r\n",
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"description": "Annapurna is a worthy traditional restaurant in the heart of one Oakland’s trendiest neighborhoods.\r\n",
"title": "Annapurna: Promising New Indian and Nepalese Restaurant Opens in Old Oakland | KQED",
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"headline": "Annapurna: Promising New Indian and Nepalese Restaurant Opens in Old Oakland",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_111108\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/IMG_8118-new.jpg\" alt=\"Annapurna’s cavernous dining room.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111108\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8118-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8118-new-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8118-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8118-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8118-new-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8118-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8118-new-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Annapurna’s cavernous dining room. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In the space that once housed Breads of India, Annapurna has risen as a solid choice for lunch or dinner in a neighborhood better known for cutting-edge food than classic choices. Annapurna’s nearest neighbors include Delage, a Japanese omakase place, Cosecha, new-age Mexican, and B-Dama, Cali-Japan fusion. So, it’s somewhat refreshing to find a straight-up Nepalese and Indian menu, especially when it comes with exceedingly welcoming, gracious service, to boot. \u003c/p>\n\u003cp>We visited the nearly two-month-old restaurant for dinner on the early side, with our two kids, seven and two, in tow. The first thing we noticed is how the cavernous space was quite sensitive to squeals and cries. The room has an incredibly high ceiling, complete with a balcony and rather Gothic chandeliers, prompting me to ask our server what had been in the space before Breads of India. She didn’t know, but it’s very elaborate—kitschy, even—and evokes a German beer hall. Nonetheless, she was lovely about the unsolicited noise, as well as the mess that always ensues when you take a toddler out to dinner.\u003c/p>\n\u003cp>We ordered simply, beginning with hand-formed vegetarian momos, fat Nepalese dumplings stuffed with cabbage, spinach, mushrooms, cheese, onion, and cilantro, served with a tomato chutney that was a nice balance of savory and sweet. Before they arrived, our server brought out little bowls of yellow lentil soup to start us off.\u003c/p>\n\u003cfigure id=\"attachment_111105\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/IMG_8104-new.jpg\" alt=\"Vegetarian momos at Annapurna,\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111105\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8104-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8104-new-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8104-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8104-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8104-new-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8104-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8104-new-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Vegetarian momos at Annapurna. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111104\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/IMG_8092-new.jpg\" alt=\"Enjoying Annapurna’s lentil soup\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111104\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8092-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8092-new-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8092-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8092-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8092-new-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8092-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8092-new-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Enjoying Annapurna’s lentil soup. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Aloo matar came next, stewed green peas and potatoes in a sauce that was pleasantly spicy, even though we’d ordered it mild, thinking of the kids’ preferences. It was what most people might consider medium-spicy, and that ended up pleasing everyone, especially with hot-out-of-the-tandoor naan, cut into triangles, which the baby kept referring to as “pizza.”\u003c/p>\n\u003cfigure id=\"attachment_111107\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/IMG_8116-new.jpg\" alt=\"Aloo matar, a sweetly spicy combination of peas and potatoes.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111107\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8116-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8116-new-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8116-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8116-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8116-new-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8116-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8116-new-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Aloo matar, a sweetly spicy combination of peas and potatoes. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For our main course, we chose one of the best tandoori chicken dishes I’ve had in Oakland, big chunks of chicken rubbed in tikka spices and marinated in yogurt, served sizzling on an iron platter covered in shredded cabbage, onion, and green peppers. The garnish was rendered invitingly smoky by the tandoor, and really made the dish. We took the chicken off the plate immediately to cool so that it didn’t get overcooked. \u003c/p>\n\u003cfigure id=\"attachment_111106\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/IMG_8112-new.jpg\" alt=\"Tandoori chicken tikka.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111106\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8112-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8112-new-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8112-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8112-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8112-new-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8112-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8112-new-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tandoori chicken tikka. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The drink menu could be improved. The consolation for the run-of-the-mill wine and beer list is the full bar. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I highly recommend this place for a quick, inexpensive, friendly meal in a rapidly gentrifying neighborhood.\u003c/p>\n\u003cfigure id=\"attachment_111109\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/IMG_8120-new.jpg\" alt=\"Annapurna exterior\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111109\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8120-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8120-new-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8120-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8120-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8120-new-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8120-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8120-new-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Annapurna exterior \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.annapurnaoakland.com/\" target=\"_blank\">\u003cstrong>Annapurna Restaurant\u003c/strong>\u003c/a>\u003cbr>\n948 Clay St. [\u003ca href=\"https://goo.gl/9JJ8XQ\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\n Ph: (510) 250-9696\u003cbr>\n Hours: Daily, 11am-9:30pm\u003cbr>\n Price Range: $$ (Entrees $10-$19)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Scopo Divino, New Wine Bar, Opens in Pacific Heights",
"title": "Scopo Divino, New Wine Bar, Opens in Pacific Heights",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Cozy upholstered couches and velvety flocked chairs gather around close-packed tables. Walls the color of a glass of ripe Burgundy are adorned with gently glowing, hand-painted golden maps highlighting the wine-growing regions of Europe, California, South Africa, New Zealand and Australia. Dark wine wallpaper in an artichoke print inspired by \u003ca href=\"http://www.vam.ac.uk/page/w/william-morris/\" target=\"_blank\">William Morris\u003c/a> adds an Arts and Craft touch, while suspended wine bottles, lit from within, take the place of Edison bulbs as light fixtures over the bar stools. \u003c/p>\n\u003cp>Welcome to Pacific Heights' latest hangout spot, \u003ca href=\"http://www.scopodivino.com/\" target=\"_blank\">Scopo Divino\u003c/a>. While the rest of the country may be sweltering out on the sidewalk, longing only to slurp down yet another double frozen daiquiri, here in the foggy depths of a \u003ca href=\"http://www.sfgate.com/weather/article/july-sf-weather-winter-summer-climate-change-8343660.php\" target=\"_blank\">colder-than-February\u003c/a> San Francisco July, it's red-wine weather, cheese-plate-weather, drink-rosé-only-because-the-calendar-says-you-should weather. \u003c/p>\n\u003cfigure id=\"attachment_110837\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/scopo-interior.jpg\" alt=\"Scopo Divino interior\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110837\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/scopo-interior.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/scopo-interior-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/scopo-interior-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/scopo-interior-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/scopo-interior-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/scopo-interior-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/scopo-interior-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Scopo Divino interior \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Wait, scratch that last one. The three rosés on offer here–Bonny Doon's much-loved Vin Gris de Cigare, a Bargemone pink from Provence, and Media Luna's Argentinian rosé–are worth drinking no matter how thickly \u003ca href=\"https://twitter.com/KarlTheFog\" target=\"_blank\">Karl the Fog\u003c/a> blankets the City outside. \u003c/p>\n\u003cfigure id=\"attachment_110842\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/tim.jpg\" alt=\"Owner Tim Hayman holding 2007 Domaine de Montbourgeau L'Etoile Vin Jaune, Jura, France\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110842\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/tim.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/tim-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/tim-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/tim-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/tim-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/tim-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/tim-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Owner Tim Hayman holding 2007 Domaine de Montbourgeau L'Etoile Vin Jaune, Jura, France \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Owner Tim Hayman, formerly a marketing and advertising executive at the SF Weekly and the San Francisco Chronicle, has an enthusiast's passion for wine, with an affinity for Burgundy balanced with a third-generation Californian's love of the local juice. Growing up in Marin, he can remember his parents taking him along to the more rustic Sonoma county wineries of a few decades ago, with their laid-back feel and evocative cellar scents of earth, wine, and wood. A wine bar in an actual cellar was his first idea; but below-ground spaces being few and far between (those pesky seismic shocks), Hayman and restaurant/bar consultant Erik Reese, along with their team, took over the old Food Inc. space on the corner of California and Divisadero instead. With the much-loved \u003ca href=\"http://bpatisserie.com/\" target=\"_blank\">b.patisserie\u003c/a> right across the street, it's now possible to go from coffee and breakfast (and/or lunch) to happy hour (and/or dinner) without ever needing to even leave the block.\u003c/p>\n\u003cfigure id=\"attachment_110849\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/wine-storage.jpg\" alt=\"Library wine storage at Scopo Divino\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110849\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/wine-storage.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/wine-storage-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/wine-storage-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/wine-storage-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/wine-storage-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/wine-storage-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/wine-storage-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Library wine storage at Scopo Divino \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110847\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/joel-wine-pour.jpg\" alt=\" Wine Therapist and Educator, Joel S. Bachar, serves serving wine at the bar at Scopo Divino\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110847\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/joel-wine-pour.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/joel-wine-pour-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/joel-wine-pour-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/joel-wine-pour-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/joel-wine-pour-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/joel-wine-pour-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/joel-wine-pour-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Wine Therapist and Educator, Joel S. Bachar, serves wine at the bar at Scopo Divino \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The list of 36 wines by the glass (or bottle; there's also a separate \"library\" list of bottle-only wines) is extensive without being esoteric; at the moment, this isn't the place to look for bragging rights on a Macedonian xinomavro or a Georgian saperavi, although there is a nod to recent trends with an \u003ca href=\"http://www.vogue.com/13357330/orange-wine-fall-drinking/\" target=\"_blank\">orange wine,\u003c/a> Monastero Suore Cistercensi \"Coenobium\" from Umbria. But there are plenty of interesting wines worth tasting, and enough choices to encourage return visits, like a lively vermentino from Cantina de Gallura in Sardinia, or Cleto Chiarli's light, festive sparkling rosé lambrusco. Right now, the sole California cabernet comes from Paso Robles, not Napa; instead, the famous valley represents with a zinfandel from Oakville Winery. While European wines dominate the list, there are close to a dozen New World offerings, from Argentina, Chile, Oregon, and California (plus two New Zealand picks). \u003c/p>\n\u003cfigure id=\"attachment_110857\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/hushpuppies.jpg\" alt=\"Corn and Smoked Chili Hush Puppies at Scopo Divino\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110857\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/hushpuppies.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/hushpuppies-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/hushpuppies-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/hushpuppies-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/hushpuppies-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/hushpuppies-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/hushpuppies-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Corn and Smoked Chili Hush Puppies at Scopo Divino \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110839\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/shrimp.jpg\" alt=\"Wild Gulf Shrimp a la Plancha\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110839\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/shrimp.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/shrimp-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/shrimp-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/shrimp-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/shrimp-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/shrimp-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/shrimp-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Wild Gulf Shrimp a la Plancha \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Of course, you can get a suitably international cheese plate--Gouda from Holland, blue from Point Reyes, goat cheese from Humbolt, manchego from Spain--as well as a choice of house-made charcuterie. There are snacky fried things--olives, smoked pepper hush puppies, corn griddle cakes, along with popcorn lavished with truffle salt and the ubiquitous marcona almonds. But it's worth postponing the easy fill-up of grease and crunch for the \"small plates,\" which, for once, are more like entrees than doll-sized appetizers. Light entrees, admittedly, but for a clientele that might be ending the night early to be up for Pilates and barre class before work, this single mushroom-stuffed boneless quail with pea shoots, or this tidy chunk of salmon dotted with socca-like chickpea \"croutons\" and a length of charred romaine lettuce might be just enough. (The salmon looks raw but is cooked through and meltingly tender; the texture comes from a slow sous-vide poaching in olive oil.) Left to my own devices, I wouldn't share this bowl of house-made cavatelli pasta studded with small bites of lobster in a summery, pale green English pea sauce with anyone unless we also shared an address, and a bed (and even then, the phrase \"You know, you can get your own\" would not be far from my lips.)\u003c/p>\n\u003cfigure id=\"attachment_110836\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/salmon.jpg\" alt=\"Olive Oil Poached Salmon\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110836\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/salmon.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/salmon-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/salmon-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/salmon-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/salmon-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/salmon-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/salmon-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Olive Oil Poached Salmon \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110835\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/pasta-lobster.jpg\" alt=\"Lobster Cavatelli\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110835\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/pasta-lobster.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/pasta-lobster-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/pasta-lobster-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/pasta-lobster-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/pasta-lobster-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/pasta-lobster-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/pasta-lobster-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lobster Cavatelli \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110848\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/cauliflower-scallops.jpg\" alt=\"Cauliflower a La Plancha with Barnegat Bay Scallop\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110848\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/cauliflower-scallops.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/cauliflower-scallops-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/cauliflower-scallops-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/cauliflower-scallops-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/cauliflower-scallops-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/cauliflower-scallops-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/cauliflower-scallops-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cauliflower a La Plancha with Barnegat Bay Scallop \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>So, come early and nab a couch, order a quail (or two), pop a seared scallop atop your roasted cauliflower, and curl up with a glass of red. After all, summer--true September/October San Francisco summer--is still a long, gray, chilly month away. \u003c/p>\n\u003cfigure id=\"attachment_110877\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/quail.jpg\" alt=\"Mushroom Stuffed Quail with Stir Fried Pea Greens\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110877\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/quail.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/quail-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/quail-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/quail-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/quail-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/quail-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/quail-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mushroom Stuffed Quail with Stir Fried Pea Greens \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110856\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/wine-bottle-tile.jpg\" alt=\"The interior of Scopo Divino with wine bottle tiled floor.\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-110856\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/wine-bottle-tile.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/wine-bottle-tile-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/wine-bottle-tile-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/wine-bottle-tile-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/wine-bottle-tile-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/wine-bottle-tile-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/wine-bottle-tile-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The interior of Scopo Divino with wine bottle tiled floor. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.scopodivino.com\" target=\"_blank\">\u003cstrong>Scopo Divino\u003c/strong>\u003c/a> (Grand Opening 7/20)\u003cbr>\n2800 California Street [\u003ca href=\"https://goo.gl/FjOeen\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94115\u003cbr>\nPh: (415) 928-3728\u003cbr>\nHours: Wed-Sun 3-11pm (kitchen closes at 10pm), Happy Hour: Wed-Sun 3-6pm (dollar oysters)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ScopoDivino/\" target=\"_blank\">Scopo Divino\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/Scopo_Divino\" target=\"_blank\">@Scopo_Divino\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/scopodivino/?hl=en\" target=\"_blank\">scopodivino\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Cozy upholstered couches and velvety flocked chairs gather around close-packed tables. Walls the color of a glass of ripe Burgundy are adorned with gently glowing, hand-painted golden maps highlighting the wine-growing regions of Europe, California, South Africa, New Zealand and Australia. Dark wine wallpaper in an artichoke print inspired by \u003ca href=\"http://www.vam.ac.uk/page/w/william-morris/\" target=\"_blank\">William Morris\u003c/a> adds an Arts and Craft touch, while suspended wine bottles, lit from within, take the place of Edison bulbs as light fixtures over the bar stools. \u003c/p>\n\u003cp>Welcome to Pacific Heights' latest hangout spot, \u003ca href=\"http://www.scopodivino.com/\" target=\"_blank\">Scopo Divino\u003c/a>. While the rest of the country may be sweltering out on the sidewalk, longing only to slurp down yet another double frozen daiquiri, here in the foggy depths of a \u003ca href=\"http://www.sfgate.com/weather/article/july-sf-weather-winter-summer-climate-change-8343660.php\" target=\"_blank\">colder-than-February\u003c/a> San Francisco July, it's red-wine weather, cheese-plate-weather, drink-rosé-only-because-the-calendar-says-you-should weather. \u003c/p>\n\u003cfigure id=\"attachment_110837\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/scopo-interior.jpg\" alt=\"Scopo Divino interior\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110837\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/scopo-interior.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/scopo-interior-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/scopo-interior-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/scopo-interior-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/scopo-interior-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/scopo-interior-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/scopo-interior-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Scopo Divino interior \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Wait, scratch that last one. The three rosés on offer here–Bonny Doon's much-loved Vin Gris de Cigare, a Bargemone pink from Provence, and Media Luna's Argentinian rosé–are worth drinking no matter how thickly \u003ca href=\"https://twitter.com/KarlTheFog\" target=\"_blank\">Karl the Fog\u003c/a> blankets the City outside. \u003c/p>\n\u003cfigure id=\"attachment_110842\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/tim.jpg\" alt=\"Owner Tim Hayman holding 2007 Domaine de Montbourgeau L'Etoile Vin Jaune, Jura, France\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110842\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/tim.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/tim-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/tim-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/tim-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/tim-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/tim-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/tim-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Owner Tim Hayman holding 2007 Domaine de Montbourgeau L'Etoile Vin Jaune, Jura, France \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Owner Tim Hayman, formerly a marketing and advertising executive at the SF Weekly and the San Francisco Chronicle, has an enthusiast's passion for wine, with an affinity for Burgundy balanced with a third-generation Californian's love of the local juice. Growing up in Marin, he can remember his parents taking him along to the more rustic Sonoma county wineries of a few decades ago, with their laid-back feel and evocative cellar scents of earth, wine, and wood. A wine bar in an actual cellar was his first idea; but below-ground spaces being few and far between (those pesky seismic shocks), Hayman and restaurant/bar consultant Erik Reese, along with their team, took over the old Food Inc. space on the corner of California and Divisadero instead. With the much-loved \u003ca href=\"http://bpatisserie.com/\" target=\"_blank\">b.patisserie\u003c/a> right across the street, it's now possible to go from coffee and breakfast (and/or lunch) to happy hour (and/or dinner) without ever needing to even leave the block.\u003c/p>\n\u003cfigure id=\"attachment_110849\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/wine-storage.jpg\" alt=\"Library wine storage at Scopo Divino\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110849\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/wine-storage.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/wine-storage-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/wine-storage-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/wine-storage-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/wine-storage-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/wine-storage-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/wine-storage-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Library wine storage at Scopo Divino \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110847\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/joel-wine-pour.jpg\" alt=\" Wine Therapist and Educator, Joel S. Bachar, serves serving wine at the bar at Scopo Divino\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110847\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/joel-wine-pour.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/joel-wine-pour-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/joel-wine-pour-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/joel-wine-pour-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/joel-wine-pour-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/joel-wine-pour-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/joel-wine-pour-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Wine Therapist and Educator, Joel S. Bachar, serves wine at the bar at Scopo Divino \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The list of 36 wines by the glass (or bottle; there's also a separate \"library\" list of bottle-only wines) is extensive without being esoteric; at the moment, this isn't the place to look for bragging rights on a Macedonian xinomavro or a Georgian saperavi, although there is a nod to recent trends with an \u003ca href=\"http://www.vogue.com/13357330/orange-wine-fall-drinking/\" target=\"_blank\">orange wine,\u003c/a> Monastero Suore Cistercensi \"Coenobium\" from Umbria. But there are plenty of interesting wines worth tasting, and enough choices to encourage return visits, like a lively vermentino from Cantina de Gallura in Sardinia, or Cleto Chiarli's light, festive sparkling rosé lambrusco. Right now, the sole California cabernet comes from Paso Robles, not Napa; instead, the famous valley represents with a zinfandel from Oakville Winery. While European wines dominate the list, there are close to a dozen New World offerings, from Argentina, Chile, Oregon, and California (plus two New Zealand picks). \u003c/p>\n\u003cfigure id=\"attachment_110857\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/hushpuppies.jpg\" alt=\"Corn and Smoked Chili Hush Puppies at Scopo Divino\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110857\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/hushpuppies.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/hushpuppies-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/hushpuppies-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/hushpuppies-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/hushpuppies-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/hushpuppies-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/hushpuppies-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Corn and Smoked Chili Hush Puppies at Scopo Divino \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110839\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/shrimp.jpg\" alt=\"Wild Gulf Shrimp a la Plancha\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110839\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/shrimp.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/shrimp-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/shrimp-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/shrimp-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/shrimp-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/shrimp-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/shrimp-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Wild Gulf Shrimp a la Plancha \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Of course, you can get a suitably international cheese plate--Gouda from Holland, blue from Point Reyes, goat cheese from Humbolt, manchego from Spain--as well as a choice of house-made charcuterie. There are snacky fried things--olives, smoked pepper hush puppies, corn griddle cakes, along with popcorn lavished with truffle salt and the ubiquitous marcona almonds. But it's worth postponing the easy fill-up of grease and crunch for the \"small plates,\" which, for once, are more like entrees than doll-sized appetizers. Light entrees, admittedly, but for a clientele that might be ending the night early to be up for Pilates and barre class before work, this single mushroom-stuffed boneless quail with pea shoots, or this tidy chunk of salmon dotted with socca-like chickpea \"croutons\" and a length of charred romaine lettuce might be just enough. (The salmon looks raw but is cooked through and meltingly tender; the texture comes from a slow sous-vide poaching in olive oil.) Left to my own devices, I wouldn't share this bowl of house-made cavatelli pasta studded with small bites of lobster in a summery, pale green English pea sauce with anyone unless we also shared an address, and a bed (and even then, the phrase \"You know, you can get your own\" would not be far from my lips.)\u003c/p>\n\u003cfigure id=\"attachment_110836\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/salmon.jpg\" alt=\"Olive Oil Poached Salmon\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110836\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/salmon.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/salmon-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/salmon-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/salmon-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/salmon-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/salmon-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/salmon-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Olive Oil Poached Salmon \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110835\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/pasta-lobster.jpg\" alt=\"Lobster Cavatelli\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110835\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/pasta-lobster.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/pasta-lobster-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/pasta-lobster-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/pasta-lobster-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/pasta-lobster-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/pasta-lobster-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/pasta-lobster-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lobster Cavatelli \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110848\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/cauliflower-scallops.jpg\" alt=\"Cauliflower a La Plancha with Barnegat Bay Scallop\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110848\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/cauliflower-scallops.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/cauliflower-scallops-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/cauliflower-scallops-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/cauliflower-scallops-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/cauliflower-scallops-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/cauliflower-scallops-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/cauliflower-scallops-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cauliflower a La Plancha with Barnegat Bay Scallop \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>So, come early and nab a couch, order a quail (or two), pop a seared scallop atop your roasted cauliflower, and curl up with a glass of red. After all, summer--true September/October San Francisco summer--is still a long, gray, chilly month away. \u003c/p>\n\u003cfigure id=\"attachment_110877\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/quail.jpg\" alt=\"Mushroom Stuffed Quail with Stir Fried Pea Greens\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110877\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/quail.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/quail-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/quail-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/quail-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/quail-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/quail-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/quail-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mushroom Stuffed Quail with Stir Fried Pea Greens \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110856\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/wine-bottle-tile.jpg\" alt=\"The interior of Scopo Divino with wine bottle tiled floor.\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-110856\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/wine-bottle-tile.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/wine-bottle-tile-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/wine-bottle-tile-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/wine-bottle-tile-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/wine-bottle-tile-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/wine-bottle-tile-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/wine-bottle-tile-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The interior of Scopo Divino with wine bottle tiled floor. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.scopodivino.com\" target=\"_blank\">\u003cstrong>Scopo Divino\u003c/strong>\u003c/a> (Grand Opening 7/20)\u003cbr>\n2800 California Street [\u003ca href=\"https://goo.gl/FjOeen\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94115\u003cbr>\nPh: (415) 928-3728\u003cbr>\nHours: Wed-Sun 3-11pm (kitchen closes at 10pm), Happy Hour: Wed-Sun 3-6pm (dollar oysters)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ScopoDivino/\" target=\"_blank\">Scopo Divino\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/Scopo_Divino\" target=\"_blank\">@Scopo_Divino\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/scopodivino/?hl=en\" target=\"_blank\">scopodivino\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Guide: Five Great Bubble Tea Cafes South of San Francisco",
"title": "Guide: Five Great Bubble Tea Cafes South of San Francisco",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Originally from Taiwan, \u003ca href=\"https://en.wikipedia.org/wiki/Bubble_tea\" target=\"_blank\">bubble tea\u003c/a> is a refreshing creation of flavored tea blended with a splash of milk and often studded with sweet and chewy tapioca pearls. Throughout the Bay Area there are plenty of popular tea cafes that serve bubble tea, but many of them belong to a larger chain of stores. In the South Bay and on the Peninsula there are a handful of local tea cafes that serve tasty bubble tea creations perfect for treating yourself to a refreshing escape from the summertime heat. Here are five great bubble tea cafes south of San Francisco. If we missed your favorite spot please be sure to share it in the comments.\u003c/p>\n\u003ch2>Tea Lyfe Drinks\u003c/h2>\n\u003cfigure id=\"attachment_110657\" class=\"wp-caption aligncenter\" style=\"max-width: 1440px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/TeaLyfeJasmine.jpg\" alt=\"Jasmine green milk tea at Tea Lyfe.\" width=\"1440\" height=\"1920\" class=\"size-full wp-image-110657\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/TeaLyfeJasmine.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/TeaLyfeJasmine-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/TeaLyfeJasmine-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/TeaLyfeJasmine-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/TeaLyfeJasmine-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/TeaLyfeJasmine-960x1280.jpg 960w\" sizes=\"(max-width: 1440px) 100vw, 1440px\">\u003cfigcaption class=\"wp-caption-text\">Jasmine green milk tea at Tea Lyfe. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Tucked away in the Little Saigon shopping center in East San Jose, \u003cstrong>Tea Lyfe Drinks\u003c/strong> sets itself apart from most bubble tea cafes with their commitment to organic ingredients and premium tea. The concise menu features traditional creations such as floral forward jasmine green tea as well as unique menu items like the strawberry horchata which consists of fresh chopped strawberries in housemade \u003ca href=\"https://en.wikipedia.org/wiki/Horchata\" target=\"_blank\">horchata\u003c/a>. For a refreshing afternoon pick me up, try the matcha sensation which blends finely ground matcha powder with organic Straus Creamery milk.\u003c/p>\n\u003cfigure id=\"attachment_110658\" class=\"wp-caption aligncenter\" style=\"max-width: 1440px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/TeaLyfeThai.jpg\" alt=\"Thai tea with chia seeds at Tea Lyfe.\" width=\"1440\" height=\"1920\" class=\"size-full wp-image-110658\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/TeaLyfeThai.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/TeaLyfeThai-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/TeaLyfeThai-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/TeaLyfeThai-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/TeaLyfeThai-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/TeaLyfeThai-960x1280.jpg 960w\" sizes=\"(max-width: 1440px) 100vw, 1440px\">\u003cfigcaption class=\"wp-caption-text\">Thai tea with chia seeds at Tea Lyfe. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110656\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/TeaLyfe.jpg\" alt=\"Inside Tea Lyfe in San Jose.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-110656\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/TeaLyfe.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/TeaLyfe-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/TeaLyfe-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/TeaLyfe-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/TeaLyfe-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/TeaLyfe-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/TeaLyfe-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Tea Lyfe in San Jose. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://tealyfe.us/\" target=\"_blank\">\u003cstrong>Tea Lyfe Drinks\u003c/strong>\u003c/a>\u003cbr>\n989 Story Rd. #8018 [\u003ca href=\"https://goo.gl/sSMTsD\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Jose, CA 95122\u003cbr>\nPh: (408) 638-7657\u003cbr>\nHours: Tue-Thu 12-10pm; Fri-Sat 12-11pm; Sun 12-10pm; Closed Mondays\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/tealyfedrinks/?fref=ts\" target=\"_blank\">Tea Lyfe Drinks\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/tealyfedrinks\" target=\"_blank\">@tealyfedrinks\u003c/a>\u003cbr>\nPrice Range: $ (Bubble Tea under $10)\u003c/p>\n\u003ch2>Tea Era\u003c/h2>\n\u003cfigure id=\"attachment_110654\" class=\"wp-caption aligncenter\" style=\"max-width: 1440px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/TeaEraJade.jpg\" alt=\"Pouchong Jade milk tea with pearls at Tea Era.\" width=\"1440\" height=\"1920\" class=\"size-full wp-image-110654\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/TeaEraJade.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/TeaEraJade-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/TeaEraJade-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/TeaEraJade-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/TeaEraJade-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/TeaEraJade-960x1280.jpg 960w\" sizes=\"(max-width: 1440px) 100vw, 1440px\">\u003cfigcaption class=\"wp-caption-text\">Pouchong Jade milk tea with pearls at Tea Era. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A mind spinning menu greets you when you visit this popular tea cafe. \u003cstrong>Tea Era\u003c/strong> serves a huge variety of bubble tea and smoothies in addition to a small menu of snacks. The original store in Mountain View has now been expanded to a second location in Cupertino. Those who enjoy green tea should try the grassy and floral jade pouchong tea with milk and boba for an invigorating afternoon treat. For those hot summer days, the lychee green tea with sweet and tart pieces of lychee fruit is a delicious and refreshing flavored tea option.\u003c/p>\n\u003cfigure id=\"attachment_110655\" class=\"wp-caption aligncenter\" style=\"max-width: 1440px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/TeaEraLychee.jpg\" alt=\"Lychee tea at Tea Era.\" width=\"1440\" height=\"1920\" class=\"size-full wp-image-110655\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/TeaEraLychee.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/TeaEraLychee-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/TeaEraLychee-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/TeaEraLychee-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/TeaEraLychee-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/TeaEraLychee-960x1280.jpg 960w\" sizes=\"(max-width: 1440px) 100vw, 1440px\">\u003cfigcaption class=\"wp-caption-text\">Lychee tea at Tea Era. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110653\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/TeaEra.jpg\" alt=\"Inside Tea Era in Cupertino.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-110653\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/TeaEra.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/TeaEra-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/TeaEra-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/TeaEra-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/TeaEra-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/TeaEra-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/TeaEra-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Tea Era in Cupertino. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://teaeracafe.com/\" target=\"_blank\">\u003cstrong>Tea Era\u003c/strong>\u003c/a>\u003cbr>\n20916 Homestead Rd. [\u003ca href=\"https://goo.gl/EOBHAc\" target=\"_blank\">map\u003c/a>]\u003cbr>\nCupertino, CA 95014\u003cbr>\nPh: (408) 996-9898\u003cbr>\nHours: Mon-Sun 11am-11pm;\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/%E8%8C%B6%E6%AE%BFTea-Era-170513373987/?fref=ts\" target=\"_blank\">Tea Era\u003c/a>\u003cbr>\nPrice Range: $ (Bubble Tea under $10)\u003c/p>\n\u003ch2>Fantasia Coffee & Tea\u003c/h2>\n\u003cfigure id=\"attachment_110651\" class=\"wp-caption aligncenter\" style=\"max-width: 1440px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/FantasiaTaro.jpg\" alt=\"Taro milk tea with pearls at Fantasia Coffee & Tea.\" width=\"1440\" height=\"1920\" class=\"size-full wp-image-110651\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/FantasiaTaro.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/FantasiaTaro-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/FantasiaTaro-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/FantasiaTaro-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/FantasiaTaro-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/FantasiaTaro-960x1280.jpg 960w\" sizes=\"(max-width: 1440px) 100vw, 1440px\">\u003cfigcaption class=\"wp-caption-text\">Taro milk tea with pearls at Fantasia Coffee & Tea. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Fantasia Coffee & Tea\u003c/strong>, a popular cafe, serves as the go-to spot for many bubble tea fans in the Bay Area with its casual setting and large menu of tea, coffee drinks and desserts. The jasmine milk green tea is just the right balance of grassy green tea flavor and sweet milk and is a great option for a first-time visitor. The taro is another favorite sweet and creamy treat. Do be aware that Fantasia is cash only.\u003c/p>\n\u003cfigure id=\"attachment_110650\" class=\"wp-caption aligncenter\" style=\"max-width: 1440px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/FantasiaJasmine.jpg\" alt=\"Jasmine milk tea with pearls at Fantasia Coffee & Tea.\" width=\"1440\" height=\"1920\" class=\"size-full wp-image-110650\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/FantasiaJasmine.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/FantasiaJasmine-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/FantasiaJasmine-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/FantasiaJasmine-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/FantasiaJasmine-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/FantasiaJasmine-960x1280.jpg 960w\" sizes=\"(max-width: 1440px) 100vw, 1440px\">\u003cfigcaption class=\"wp-caption-text\">Jasmine milk tea with pearls at Fantasia Coffee & Tea. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110652\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/FantasiaTea.jpg\" alt=\"The counter at Fantasia Coffee & Tea.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-110652\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/FantasiaTea.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/FantasiaTea-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/FantasiaTea-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/FantasiaTea-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/FantasiaTea-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/FantasiaTea-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/FantasiaTea-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The counter at Fantasia Coffee & Tea. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/fantasia-coffee-and-tea-cupertino\" target=\"_blank\">\u003cstrong>Fantasia Coffee & Tea\u003c/strong>\u003c/a>\u003cbr>\n10933 N Wolfe Rd. #120 [\u003ca href=\"https://goo.gl/wqS2el\" target=\"_blank\">map\u003c/a>]\u003cbr>\nCupertino, CA 95014\u003cbr>\nPh: (408) 865-1689\u003cbr>\nHours: Mon-Thu 10am-10pm; Fri-Sat 9am-11pm; Sun 10am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Fantasia-Coffee-Tea-502491499785063/?fref=ts\" target=\"_blank\">Fantasia Coffee & Tea\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/fantasiatea\" target=\"_blank\">@fantasiatea\u003c/a>\u003cbr>\nPrice Range: $ (Bubble Tea under $10) Cash only.\u003c/p>\n\u003ch2>Verde Tea Cafe\u003c/h2>\n\u003cfigure id=\"attachment_110664\" class=\"wp-caption aligncenter\" style=\"max-width: 1440px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/VerdeTeaTaro.jpg\" alt=\"Taro milk tea from Verde Tea Cafe in Mountain View.\" width=\"1440\" height=\"1920\" class=\"size-full wp-image-110664\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/VerdeTeaTaro.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/VerdeTeaTaro-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/VerdeTeaTaro-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/VerdeTeaTaro-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/VerdeTeaTaro-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/VerdeTeaTaro-960x1280.jpg 960w\" sizes=\"(max-width: 1440px) 100vw, 1440px\">\u003cfigcaption class=\"wp-caption-text\">Taro milk tea from Verde Tea Cafe in Mountain View. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Verde Tea Cafe\u003c/strong>, a modern tea cafe in downtown Mountain View, is popular for its extensive menu of bubble tea and Asian snacks served late into the evening. The teas here are served shaken and frothy and tend to be quite creamy. The creamy texture lends well to flavors such as the taro milk tea which is thick and sweet without being starchy and gritty as taro teas can sometimes be. The sweet and tart lychee tea is perfect for sipping on a warm summer night.\u003c/p>\n\u003cfigure id=\"attachment_110662\" class=\"wp-caption aligncenter\" style=\"max-width: 1440px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/VerdeLychee.jpg\" alt=\"Lychee milk tea from Verde Tea Cafe in Mountain View.\" width=\"1440\" height=\"1920\" class=\"size-full wp-image-110662\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/VerdeLychee.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/VerdeLychee-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/VerdeLychee-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/VerdeLychee-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/VerdeLychee-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/VerdeLychee-960x1280.jpg 960w\" sizes=\"(max-width: 1440px) 100vw, 1440px\">\u003cfigcaption class=\"wp-caption-text\">Lychee milk tea from Verde Tea Cafe in Mountain View. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110663\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/VerdeTea.jpg\" alt=\"Counter inside Verde Tea Cafe in Mountain View.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-110663\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/VerdeTea.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/VerdeTea-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/VerdeTea-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/VerdeTea-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/VerdeTea-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/VerdeTea-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/VerdeTea-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Counter inside Verde Tea Cafe in Mountain View. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://verdeteacafe.net/\" target=\"_blank\">\u003cstrong>Verde Tea Cafe\u003c/strong>\u003c/a>\u003cbr>\n852 Villa St. [\u003ca href=\"https://goo.gl/owHTiv\" target=\"_blank\">map\u003c/a>]\u003cbr>\nMountain View, CA 94041\u003cbr>\nPh: (650) 210-9986\u003cbr>\nHours: Mon-Thu 11:30am-11:30pm; Fri-Sat 11:30am-12:30pm; Sun 11:30am-11:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Verde-Tea-Cafe/114204595267846?fref=ts\" target=\"_blank\">Verde Tea Cafe \u003c/a>\u003cbr>\nPrice Range: $ (Bubble Tea under $10)\u003c/p>\n\u003ch2>Tpumps\u003c/h2>\n\u003cfigure id=\"attachment_110661\" class=\"wp-caption aligncenter\" style=\"max-width: 1440px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/TpumpsRose.jpg\" alt=\"Rose vanilla green milk tea at Tpumps.\" width=\"1440\" height=\"1920\" class=\"size-full wp-image-110661\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/TpumpsRose.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/TpumpsRose-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/TpumpsRose-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/TpumpsRose-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/TpumpsRose-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/TpumpsRose-960x1280.jpg 960w\" sizes=\"(max-width: 1440px) 100vw, 1440px\">\u003cfigcaption class=\"wp-caption-text\">Rose vanilla green milk tea at Tpumps. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This peninsula tea cafe allows customers to customize their tea drinks exactly to their liking from a colorful menu of sweet and fruity options. The menu at \u003cstrong>Tpumps\u003c/strong> features traditional bubble tea flavors such as honeydew, red bean and taro as well as whimsical options such as chocolate chip cookie dough, gingerbread and pumpkin spice. You can pick up to three flavors to customize your own creation or pick from a menu of customer favorites. For a sweet escape from the hot summer weather try the vanilla rose tea with an enjoyably potent floral sweetness. If a sweet tropical treat is more to your liking, you can’t go wrong with the passion fruit tangerine guava green tea combination.\u003c/p>\n\u003cfigure id=\"attachment_110660\" class=\"wp-caption aligncenter\" style=\"max-width: 1440px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/TPumpsPasionFruitGreenTea.jpg\" alt=\"Passion fruit tangerine guava green tea with pearls at Tpumps.\" width=\"1440\" height=\"1920\" class=\"size-full wp-image-110660\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/TPumpsPasionFruitGreenTea.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/TPumpsPasionFruitGreenTea-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/TPumpsPasionFruitGreenTea-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/TPumpsPasionFruitGreenTea-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/TPumpsPasionFruitGreenTea-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/TPumpsPasionFruitGreenTea-960x1280.jpg 960w\" sizes=\"(max-width: 1440px) 100vw, 1440px\">\u003cfigcaption class=\"wp-caption-text\">Passion fruit tangerine guava green tea with pearls at Tpumps. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110659\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/TPumps.jpg\" alt=\"Inside TPumps in Foster City.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-110659\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/TPumps.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/TPumps-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/TPumps-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/TPumps-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/TPumps-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/TPumps-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/TPumps-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside TPumps in Foster City. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://tpumps.com/index.html\" target=\"_blank\">\u003cstrong>Tpumps\u003c/strong>\u003c/a>\u003cbr>\n19959 Stevens Creek Blvd. [\u003ca href=\"https://goo.gl/hIX2eo\" target=\"_blank\">map\u003c/a>]\u003cbr>\nCupertino, CA 95014\u003cbr>\nPh: (510) 398-8499\u003cbr>\nHours: Mon-Thu 11am-9pm; Fri-Sat 11am-10pm; Sun 11am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Tpumps/?fref=ts\" target=\"_blank\">Tpumps\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/tpumpstore\" target=\"_blank\">@tpumpstore\u003c/a>\u003cbr>\nPrice Range: $ (Bubble Tea under $10)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "In the South Bay and on the Peninsula there are a handful of local tea cafes that serve tasty bubble tea creations perfect for treating yourself to a refreshing escape from the summertime heat. Here are five great bubble tea cafes South of San Francisco sure to keep you refreshed all summer long.",
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"description": "In the South Bay and on the Peninsula there are a handful of local tea cafes that serve tasty bubble tea creations perfect for treating yourself to a refreshing escape from the summertime heat. Here are five great bubble tea cafes South of San Francisco sure to keep you refreshed all summer long.",
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"headline": "Guide: Five Great Bubble Tea Cafes South of San Francisco",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Originally from Taiwan, \u003ca href=\"https://en.wikipedia.org/wiki/Bubble_tea\" target=\"_blank\">bubble tea\u003c/a> is a refreshing creation of flavored tea blended with a splash of milk and often studded with sweet and chewy tapioca pearls. Throughout the Bay Area there are plenty of popular tea cafes that serve bubble tea, but many of them belong to a larger chain of stores. In the South Bay and on the Peninsula there are a handful of local tea cafes that serve tasty bubble tea creations perfect for treating yourself to a refreshing escape from the summertime heat. Here are five great bubble tea cafes south of San Francisco. If we missed your favorite spot please be sure to share it in the comments.\u003c/p>\n\u003ch2>Tea Lyfe Drinks\u003c/h2>\n\u003cfigure id=\"attachment_110657\" class=\"wp-caption aligncenter\" style=\"max-width: 1440px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/TeaLyfeJasmine.jpg\" alt=\"Jasmine green milk tea at Tea Lyfe.\" width=\"1440\" height=\"1920\" class=\"size-full wp-image-110657\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/TeaLyfeJasmine.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/TeaLyfeJasmine-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/TeaLyfeJasmine-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/TeaLyfeJasmine-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/TeaLyfeJasmine-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/TeaLyfeJasmine-960x1280.jpg 960w\" sizes=\"(max-width: 1440px) 100vw, 1440px\">\u003cfigcaption class=\"wp-caption-text\">Jasmine green milk tea at Tea Lyfe. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Tucked away in the Little Saigon shopping center in East San Jose, \u003cstrong>Tea Lyfe Drinks\u003c/strong> sets itself apart from most bubble tea cafes with their commitment to organic ingredients and premium tea. The concise menu features traditional creations such as floral forward jasmine green tea as well as unique menu items like the strawberry horchata which consists of fresh chopped strawberries in housemade \u003ca href=\"https://en.wikipedia.org/wiki/Horchata\" target=\"_blank\">horchata\u003c/a>. For a refreshing afternoon pick me up, try the matcha sensation which blends finely ground matcha powder with organic Straus Creamery milk.\u003c/p>\n\u003cfigure id=\"attachment_110658\" class=\"wp-caption aligncenter\" style=\"max-width: 1440px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/TeaLyfeThai.jpg\" alt=\"Thai tea with chia seeds at Tea Lyfe.\" width=\"1440\" height=\"1920\" class=\"size-full wp-image-110658\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/TeaLyfeThai.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/TeaLyfeThai-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/TeaLyfeThai-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/TeaLyfeThai-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/TeaLyfeThai-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/TeaLyfeThai-960x1280.jpg 960w\" sizes=\"(max-width: 1440px) 100vw, 1440px\">\u003cfigcaption class=\"wp-caption-text\">Thai tea with chia seeds at Tea Lyfe. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110656\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/TeaLyfe.jpg\" alt=\"Inside Tea Lyfe in San Jose.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-110656\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/TeaLyfe.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/TeaLyfe-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/TeaLyfe-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/TeaLyfe-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/TeaLyfe-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/TeaLyfe-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/TeaLyfe-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Tea Lyfe in San Jose. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://tealyfe.us/\" target=\"_blank\">\u003cstrong>Tea Lyfe Drinks\u003c/strong>\u003c/a>\u003cbr>\n989 Story Rd. #8018 [\u003ca href=\"https://goo.gl/sSMTsD\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Jose, CA 95122\u003cbr>\nPh: (408) 638-7657\u003cbr>\nHours: Tue-Thu 12-10pm; Fri-Sat 12-11pm; Sun 12-10pm; Closed Mondays\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/tealyfedrinks/?fref=ts\" target=\"_blank\">Tea Lyfe Drinks\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/tealyfedrinks\" target=\"_blank\">@tealyfedrinks\u003c/a>\u003cbr>\nPrice Range: $ (Bubble Tea under $10)\u003c/p>\n\u003ch2>Tea Era\u003c/h2>\n\u003cfigure id=\"attachment_110654\" class=\"wp-caption aligncenter\" style=\"max-width: 1440px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/TeaEraJade.jpg\" alt=\"Pouchong Jade milk tea with pearls at Tea Era.\" width=\"1440\" height=\"1920\" class=\"size-full wp-image-110654\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/TeaEraJade.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/TeaEraJade-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/TeaEraJade-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/TeaEraJade-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/TeaEraJade-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/TeaEraJade-960x1280.jpg 960w\" sizes=\"(max-width: 1440px) 100vw, 1440px\">\u003cfigcaption class=\"wp-caption-text\">Pouchong Jade milk tea with pearls at Tea Era. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A mind spinning menu greets you when you visit this popular tea cafe. \u003cstrong>Tea Era\u003c/strong> serves a huge variety of bubble tea and smoothies in addition to a small menu of snacks. The original store in Mountain View has now been expanded to a second location in Cupertino. Those who enjoy green tea should try the grassy and floral jade pouchong tea with milk and boba for an invigorating afternoon treat. For those hot summer days, the lychee green tea with sweet and tart pieces of lychee fruit is a delicious and refreshing flavored tea option.\u003c/p>\n\u003cfigure id=\"attachment_110655\" class=\"wp-caption aligncenter\" style=\"max-width: 1440px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/TeaEraLychee.jpg\" alt=\"Lychee tea at Tea Era.\" width=\"1440\" height=\"1920\" class=\"size-full wp-image-110655\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/TeaEraLychee.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/TeaEraLychee-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/TeaEraLychee-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/TeaEraLychee-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/TeaEraLychee-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/TeaEraLychee-960x1280.jpg 960w\" sizes=\"(max-width: 1440px) 100vw, 1440px\">\u003cfigcaption class=\"wp-caption-text\">Lychee tea at Tea Era. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110653\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/TeaEra.jpg\" alt=\"Inside Tea Era in Cupertino.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-110653\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/TeaEra.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/TeaEra-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/TeaEra-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/TeaEra-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/TeaEra-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/TeaEra-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/TeaEra-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Tea Era in Cupertino. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://teaeracafe.com/\" target=\"_blank\">\u003cstrong>Tea Era\u003c/strong>\u003c/a>\u003cbr>\n20916 Homestead Rd. [\u003ca href=\"https://goo.gl/EOBHAc\" target=\"_blank\">map\u003c/a>]\u003cbr>\nCupertino, CA 95014\u003cbr>\nPh: (408) 996-9898\u003cbr>\nHours: Mon-Sun 11am-11pm;\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/%E8%8C%B6%E6%AE%BFTea-Era-170513373987/?fref=ts\" target=\"_blank\">Tea Era\u003c/a>\u003cbr>\nPrice Range: $ (Bubble Tea under $10)\u003c/p>\n\u003ch2>Fantasia Coffee & Tea\u003c/h2>\n\u003cfigure id=\"attachment_110651\" class=\"wp-caption aligncenter\" style=\"max-width: 1440px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/FantasiaTaro.jpg\" alt=\"Taro milk tea with pearls at Fantasia Coffee & Tea.\" width=\"1440\" height=\"1920\" class=\"size-full wp-image-110651\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/FantasiaTaro.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/FantasiaTaro-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/FantasiaTaro-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/FantasiaTaro-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/FantasiaTaro-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/FantasiaTaro-960x1280.jpg 960w\" sizes=\"(max-width: 1440px) 100vw, 1440px\">\u003cfigcaption class=\"wp-caption-text\">Taro milk tea with pearls at Fantasia Coffee & Tea. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Fantasia Coffee & Tea\u003c/strong>, a popular cafe, serves as the go-to spot for many bubble tea fans in the Bay Area with its casual setting and large menu of tea, coffee drinks and desserts. The jasmine milk green tea is just the right balance of grassy green tea flavor and sweet milk and is a great option for a first-time visitor. The taro is another favorite sweet and creamy treat. Do be aware that Fantasia is cash only.\u003c/p>\n\u003cfigure id=\"attachment_110650\" class=\"wp-caption aligncenter\" style=\"max-width: 1440px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/FantasiaJasmine.jpg\" alt=\"Jasmine milk tea with pearls at Fantasia Coffee & Tea.\" width=\"1440\" height=\"1920\" class=\"size-full wp-image-110650\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/FantasiaJasmine.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/FantasiaJasmine-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/FantasiaJasmine-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/FantasiaJasmine-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/FantasiaJasmine-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/FantasiaJasmine-960x1280.jpg 960w\" sizes=\"(max-width: 1440px) 100vw, 1440px\">\u003cfigcaption class=\"wp-caption-text\">Jasmine milk tea with pearls at Fantasia Coffee & Tea. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110652\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/FantasiaTea.jpg\" alt=\"The counter at Fantasia Coffee & Tea.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-110652\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/FantasiaTea.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/FantasiaTea-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/FantasiaTea-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/FantasiaTea-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/FantasiaTea-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/FantasiaTea-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/FantasiaTea-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The counter at Fantasia Coffee & Tea. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/fantasia-coffee-and-tea-cupertino\" target=\"_blank\">\u003cstrong>Fantasia Coffee & Tea\u003c/strong>\u003c/a>\u003cbr>\n10933 N Wolfe Rd. #120 [\u003ca href=\"https://goo.gl/wqS2el\" target=\"_blank\">map\u003c/a>]\u003cbr>\nCupertino, CA 95014\u003cbr>\nPh: (408) 865-1689\u003cbr>\nHours: Mon-Thu 10am-10pm; Fri-Sat 9am-11pm; Sun 10am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Fantasia-Coffee-Tea-502491499785063/?fref=ts\" target=\"_blank\">Fantasia Coffee & Tea\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/fantasiatea\" target=\"_blank\">@fantasiatea\u003c/a>\u003cbr>\nPrice Range: $ (Bubble Tea under $10) Cash only.\u003c/p>\n\u003ch2>Verde Tea Cafe\u003c/h2>\n\u003cfigure id=\"attachment_110664\" class=\"wp-caption aligncenter\" style=\"max-width: 1440px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/VerdeTeaTaro.jpg\" alt=\"Taro milk tea from Verde Tea Cafe in Mountain View.\" width=\"1440\" height=\"1920\" class=\"size-full wp-image-110664\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/VerdeTeaTaro.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/VerdeTeaTaro-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/VerdeTeaTaro-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/VerdeTeaTaro-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/VerdeTeaTaro-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/VerdeTeaTaro-960x1280.jpg 960w\" sizes=\"(max-width: 1440px) 100vw, 1440px\">\u003cfigcaption class=\"wp-caption-text\">Taro milk tea from Verde Tea Cafe in Mountain View. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Verde Tea Cafe\u003c/strong>, a modern tea cafe in downtown Mountain View, is popular for its extensive menu of bubble tea and Asian snacks served late into the evening. The teas here are served shaken and frothy and tend to be quite creamy. The creamy texture lends well to flavors such as the taro milk tea which is thick and sweet without being starchy and gritty as taro teas can sometimes be. The sweet and tart lychee tea is perfect for sipping on a warm summer night.\u003c/p>\n\u003cfigure id=\"attachment_110662\" class=\"wp-caption aligncenter\" style=\"max-width: 1440px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/VerdeLychee.jpg\" alt=\"Lychee milk tea from Verde Tea Cafe in Mountain View.\" width=\"1440\" height=\"1920\" class=\"size-full wp-image-110662\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/VerdeLychee.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/VerdeLychee-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/VerdeLychee-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/VerdeLychee-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/VerdeLychee-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/VerdeLychee-960x1280.jpg 960w\" sizes=\"(max-width: 1440px) 100vw, 1440px\">\u003cfigcaption class=\"wp-caption-text\">Lychee milk tea from Verde Tea Cafe in Mountain View. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110663\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/VerdeTea.jpg\" alt=\"Counter inside Verde Tea Cafe in Mountain View.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-110663\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/VerdeTea.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/VerdeTea-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/VerdeTea-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/VerdeTea-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/VerdeTea-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/VerdeTea-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/VerdeTea-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Counter inside Verde Tea Cafe in Mountain View. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://verdeteacafe.net/\" target=\"_blank\">\u003cstrong>Verde Tea Cafe\u003c/strong>\u003c/a>\u003cbr>\n852 Villa St. [\u003ca href=\"https://goo.gl/owHTiv\" target=\"_blank\">map\u003c/a>]\u003cbr>\nMountain View, CA 94041\u003cbr>\nPh: (650) 210-9986\u003cbr>\nHours: Mon-Thu 11:30am-11:30pm; Fri-Sat 11:30am-12:30pm; Sun 11:30am-11:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Verde-Tea-Cafe/114204595267846?fref=ts\" target=\"_blank\">Verde Tea Cafe \u003c/a>\u003cbr>\nPrice Range: $ (Bubble Tea under $10)\u003c/p>\n\u003ch2>Tpumps\u003c/h2>\n\u003cfigure id=\"attachment_110661\" class=\"wp-caption aligncenter\" style=\"max-width: 1440px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/TpumpsRose.jpg\" alt=\"Rose vanilla green milk tea at Tpumps.\" width=\"1440\" height=\"1920\" class=\"size-full wp-image-110661\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/TpumpsRose.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/TpumpsRose-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/TpumpsRose-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/TpumpsRose-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/TpumpsRose-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/TpumpsRose-960x1280.jpg 960w\" sizes=\"(max-width: 1440px) 100vw, 1440px\">\u003cfigcaption class=\"wp-caption-text\">Rose vanilla green milk tea at Tpumps. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This peninsula tea cafe allows customers to customize their tea drinks exactly to their liking from a colorful menu of sweet and fruity options. The menu at \u003cstrong>Tpumps\u003c/strong> features traditional bubble tea flavors such as honeydew, red bean and taro as well as whimsical options such as chocolate chip cookie dough, gingerbread and pumpkin spice. You can pick up to three flavors to customize your own creation or pick from a menu of customer favorites. For a sweet escape from the hot summer weather try the vanilla rose tea with an enjoyably potent floral sweetness. If a sweet tropical treat is more to your liking, you can’t go wrong with the passion fruit tangerine guava green tea combination.\u003c/p>\n\u003cfigure id=\"attachment_110660\" class=\"wp-caption aligncenter\" style=\"max-width: 1440px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/TPumpsPasionFruitGreenTea.jpg\" alt=\"Passion fruit tangerine guava green tea with pearls at Tpumps.\" width=\"1440\" height=\"1920\" class=\"size-full wp-image-110660\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/TPumpsPasionFruitGreenTea.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/TPumpsPasionFruitGreenTea-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/TPumpsPasionFruitGreenTea-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/TPumpsPasionFruitGreenTea-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/TPumpsPasionFruitGreenTea-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/TPumpsPasionFruitGreenTea-960x1280.jpg 960w\" sizes=\"(max-width: 1440px) 100vw, 1440px\">\u003cfigcaption class=\"wp-caption-text\">Passion fruit tangerine guava green tea with pearls at Tpumps. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110659\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/TPumps.jpg\" alt=\"Inside TPumps in Foster City.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-110659\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/TPumps.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/TPumps-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/TPumps-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/TPumps-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/TPumps-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/TPumps-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/TPumps-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside TPumps in Foster City. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://tpumps.com/index.html\" target=\"_blank\">\u003cstrong>Tpumps\u003c/strong>\u003c/a>\u003cbr>\n19959 Stevens Creek Blvd. [\u003ca href=\"https://goo.gl/hIX2eo\" target=\"_blank\">map\u003c/a>]\u003cbr>\nCupertino, CA 95014\u003cbr>\nPh: (510) 398-8499\u003cbr>\nHours: Mon-Thu 11am-9pm; Fri-Sat 11am-10pm; Sun 11am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Tpumps/?fref=ts\" target=\"_blank\">Tpumps\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/tpumpstore\" target=\"_blank\">@tpumpstore\u003c/a>\u003cbr>\nPrice Range: $ (Bubble Tea under $10)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Five Great Restaurants to Enjoy Poke Bowls South of San Francisco",
"title": "Five Great Restaurants to Enjoy Poke Bowls South of San Francisco",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>If there was ever a recent food trend that has taken the Bay Area by storm, \u003ca href=\"https://en.wikipedia.org/wiki/Poke_(fish_salad)\" target=\"_blank\">poke\u003c/a> bowls sure fit the ticket. Every week it seems like a new store has popped up offering their take on this classic Hawaiian dish. Traditionally, the dish is served as a mix of raw seafood tossed in a soy marinade and served over rice. There are a number of variations of poke in Hawaii but not nearly as many as those that have emerged with this new trend. As usual, San Francisco serves as the hot bed for the recent poke bowl trend in the Bay Area but the peninsula and South Bay are speckled with plenty of great options. Here are five great restaurants to enjoy poke bowls South of San Francisco. If we missed your favorite please be sure to share it in the comments.\u003c/p>\n\u003ch2>Go Fish Poke Bar\u003c/h2>\n\u003cfigure id=\"attachment_110599\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/GoFishSignature.jpg\" alt=\"The signature poke bowl at Go Fish Poke Bar.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110599\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/GoFishSignature.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/GoFishSignature-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/GoFishSignature-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/GoFishSignature-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/GoFishSignature-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/GoFishSignature-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/GoFishSignature-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The signature poke bowl at Go Fish Poke Bar. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Started by Google’s former head sushi chef, \u003cstrong>Go Fish Poke Bar\u003c/strong> offers an extensive menu with high-quality ingredients, sustainable seafood and delicious housemade sauces. Customers can customize their poke bowl with base ingredients such as chilled yam noodles, brown rice, mixed local greens; then top with dressed or undressed seafood options; and pick from an offering of toppings such as Gilroy garlic \u003ca href=\"https://en.wikipedia.org/wiki/Furikake\" target=\"_blank\">furikake\u003c/a> and spicy tempura flakes. You can also order off a menu of their top five creations. The popular \u003ca href=\"https://en.wikipedia.org/wiki/Tataki\" target=\"_blank\">tataki\u003c/a> bowl tosses bites of seared albacore tuna in a light and zesty ponzu dressing and is topped with crunchy fried onions, sesame seeds, green onions, ginger and wasabi. In addition to poke bowls the store also has a small menu of hand rolls and chef's specials.\u003c/p>\n\u003cfigure id=\"attachment_110600\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/GoFishTataki.jpg\" alt=\"The tataki bowl with seared albacore tuna with ponzu dressing and fried onions.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/GoFishTataki.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/GoFishTataki-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/GoFishTataki-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/GoFishTataki-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/GoFishTataki-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/GoFishTataki-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/GoFishTataki-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The tataki bowl with seared albacore tuna with ponzu dressing and fried onions. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110598\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/GoFishPoke.jpg\" alt=\"The counter at Go Fish Poke.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-110598\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/GoFishPoke.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/GoFishPoke-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/GoFishPoke-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/GoFishPoke-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/GoFishPoke-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/GoFishPoke-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/GoFishPoke-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The counter at Go Fish Poke. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.gofishpokebar.com/\" target=\"_blank\">\u003cstrong>Go Fish Poke Bar\u003c/strong>\u003c/a>\u003cbr>\n1183 S De Anza Blvd. #40 [\u003ca href=\"https://goo.gl/AGt8O8\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Jose, CA 95129\u003cbr>\nPh: (408) 343-0988\u003cbr>\nHours: Tue-Sun 11am-9pm; Closed Monday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/gofishpokebar/?fref=ts\" target=\"_blank\">Go Fish Poke Bar\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/GoFishPoke\" target=\"_blank\">@GoFishPoke\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($10-$17)\u003c/p>\n\u003ch2>Poki Bowl\u003c/h2>\n\u003cfigure id=\"attachment_110612\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/PokiBowlAhiSalmon.jpg\" alt=\"Ahi tuna and salmon with seaweed salad, ginger, cucumbers and green onions at Poki Bowl.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110612\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/PokiBowlAhiSalmon.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/PokiBowlAhiSalmon-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/PokiBowlAhiSalmon-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/PokiBowlAhiSalmon-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/PokiBowlAhiSalmon-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/PokiBowlAhiSalmon-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/PokiBowlAhiSalmon-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ahi tuna and salmon with seaweed salad, ginger, cucumbers and green onions at Poki Bowl. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Poki Bowl\u003c/strong>, a small shop in South San Jose, usually has a line out the door come lunchtime for their inexpensive poke bowls. The menu is relatively straightforward: customers can create a bowl with rice, chips or mixed greens and then top with a selection of dressed and undressed seafood. Toppings such as avocado, masago eggs and crab meat are included in the price. However, seaweed salad and extra scoops of avocado or fish are an additional charge. The soy-based house dressing is a tasty balance of sweet and savory but for a creamy, umami-packed treat go for the miso dressing.\u003c/p>\n\u003cfigure id=\"attachment_110611\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/PokiBowlAhi.jpg\" alt=\"Ahi tuna and yellowtail with cucumbers, green onions, crab salad and avocado at Poki Bowl.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110611\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/PokiBowlAhi.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/PokiBowlAhi-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/PokiBowlAhi-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/PokiBowlAhi-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/PokiBowlAhi-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/PokiBowlAhi-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/PokiBowlAhi-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ahi tuna and yellowtail with cucumbers, green onions, crab salad and avocado at Poki Bowl. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110610\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/PokiBowl.jpg\" alt=\"Customers in line at Poki Bowl in San Jose.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-110610\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/PokiBowl.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/PokiBowl-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/PokiBowl-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/PokiBowl-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/PokiBowl-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/PokiBowl-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/PokiBowl-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Customers in line at Poki Bowl in San Jose. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.poki-bowl.com/menu\" target=\"_blank\">\u003cstrong>Poki Bowl\u003c/strong>\u003c/a>\u003cbr>\n4750 Almaden Expy. [\u003ca href=\"https://goo.gl/YZ8ze7\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Jose, CA 95118\u003cbr>\nPh: (669) 247-7654\u003cbr>\nHours: Mon-Sun 11am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/PokiBowl1/?fref=ts\" target=\"_blank\">Poki Bowl\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/pokibowl1\" target=\"_blank\">@pokibowl1\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($10-$17)\u003c/p>\n\u003ch2>Pokeatery\u003c/h2>\n\u003cfigure id=\"attachment_110605\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/PokeateryAhi.jpg\" alt=\"Ahi tuna over kelp noodles and brown rice with spicy crab salad and seaweed salad.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-110605\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/PokeateryAhi.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/PokeateryAhi-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/PokeateryAhi-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/PokeateryAhi-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/PokeateryAhi-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/PokeateryAhi-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/PokeateryAhi-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ahi tuna over kelp noodles and brown rice with spicy crab salad and seaweed salad. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Island vibes and tasty poke bowl creations can be found at \u003cstrong>Pokeatery\u003c/strong> in San Mateo. Customers can begin their creations with options such as traditional rice as well as kelp noodles or a zesty citrus kale salad. For seafood options, Poki Bowl serves Ahi tuna, albacore, salmon, yellowtail and shrimp as well as octopus and tofu. For a traditional bowl I recommend the ahi tuna over kelp noodles and rice with a side of spicy crab salad and seaweed salad topped with a salty and sweet furikake seasoning. However, the kale salad topped with mixed seafood, creamy bites of avocado, cucumbers and onions is a delicious alternative.\u003c/p>\n\u003cfigure id=\"attachment_110606\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/PokeateryKaleBowl.jpg\" alt=\"Salmon, ahi tuna and shrimp with mangos over a kale salad.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110606\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/PokeateryKaleBowl.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/PokeateryKaleBowl-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/PokeateryKaleBowl-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/PokeateryKaleBowl-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/PokeateryKaleBowl-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/PokeateryKaleBowl-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/PokeateryKaleBowl-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Salmon, ahi tuna and shrimp with mangos over a kale salad. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110604\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/Pokeatery.jpg\" alt=\"Customer ordering at Pokeatery in San Mateo.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-110604\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/Pokeatery.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/Pokeatery-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/Pokeatery-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/Pokeatery-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/Pokeatery-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/Pokeatery-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/Pokeatery-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Customer ordering at Pokeatery in San Mateo. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.pokeatery.com/\" target=\"_blank\">\u003cstrong>Pokeatery\u003c/strong>\u003c/a>\u003cbr>\n407 S B St. [\u003ca href=\"https://goo.gl/VRLIRo\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Mateo CA 94401\u003cbr>\nPh: (650) 389-2672\u003cbr>\nHours: Mon-Thu 11:30am-8pm; Fri-Sat 11:30am-8pm; Sun 11:30am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pokeatery\" target=\"_blank\">Pokeatery\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/pokeatery\" target=\"_blank\">@pokeatery\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($10-$17)\u003c/p>\n\u003ch2>PokéLOVE\u003c/h2>\n\u003cfigure id=\"attachment_110608\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/PokeLoveAhi.jpg\" alt=\"Ahi tuna and salmon in ponzu and spicy shoyu over cabbage slaw and brown rice.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-110608\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/PokeLoveAhi.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/PokeLoveAhi-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/PokeLoveAhi-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/PokeLoveAhi-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/PokeLoveAhi-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/PokeLoveAhi-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/PokeLoveAhi-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ahi tuna and salmon in ponzu and spicy shoyu over cabbage slaw and brown rice. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>PokéLOVE\u003c/strong>, a brand new shop in Palo Alto, is already generating a good deal of attention with their extensive menu of high quality and sometimes unconventional ingredients. Customers can pick from a menu of favorite combos or build their own poke bowl to their liking. In addition to rice and greens, unique base options include farro, quinoa and soba noodles. Among the seafood options, PokéLOVE offers sustainably-farmed organic salmon from Sweden. The restaurant also serves organic chicken and tofu as protein options. Continuing with the theme of straying away from traditional poke, PokéLOVE’s dressings include sweet Thai chili, masala curry, and Korean chili paste. For those who enjoy the traditional flavor, the citrus forward ponzu sauce is wonderful over cubes of ahi tuna and yellowtail.\u003c/p>\n\u003cfigure id=\"attachment_110609\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/PokeLoveKaleShellfish.jpg\" alt=\"Scallops, octopus and shrimp in shoyu dressing over kale and roasted vegetables.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110609\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/PokeLoveKaleShellfish.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/PokeLoveKaleShellfish-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/PokeLoveKaleShellfish-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/PokeLoveKaleShellfish-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/PokeLoveKaleShellfish-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/PokeLoveKaleShellfish-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/PokeLoveKaleShellfish-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Scallops, octopus and shrimp in shoyu dressing over kale and roasted vegetables. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110607\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/PokeLove.jpg\" alt=\"PokéLOVE employees building poke bowls\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-110607\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/PokeLove.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/PokeLove-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/PokeLove-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/PokeLove-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/PokeLove-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/PokeLove-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/PokeLove-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">PokéLOVE employees building poke bowls \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://pokelove.com/\" target=\"_blank\">\u003cstrong>PokéLOVE\u003c/strong>\u003c/a>\u003cbr>\n855 El Camino Real #9 [\u003ca href=\"https://goo.gl/ZJ3P1C\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPalo Alto, CA 94301\u003cbr>\nPh: (650) 800-7388\u003cbr>\nHours: Mon-Sun 11am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/thepokelove/?fref=ts\" target=\"_blank\">PokéBOWL\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/thepokelove\" target=\"_blank\">@thepokelove\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($10-$17)\u003c/p>\n\u003ch2>Hawaiian Poke Bowl\u003c/h2>\n\u003cfigure id=\"attachment_110602\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/HawaiianShoyuSalmon.jpg\" alt=\"The shoyu salmon bowl at Hawaiian Poke Bowl.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110602\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/HawaiianShoyuSalmon.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/HawaiianShoyuSalmon-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/HawaiianShoyuSalmon-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/HawaiianShoyuSalmon-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/HawaiianShoyuSalmon-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/HawaiianShoyuSalmon-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/HawaiianShoyuSalmon-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The shoyu salmon bowl at Hawaiian Poke Bowl. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Hawaiian Poke Bowl\u003c/strong> started small by only offering their organic poke creations from a tent at the San Pedro Square Farmers’ Market. You can still make a visit each Friday but they have now set up a permanent location on the other side of downtown at the new SoFa Market. The concise menu offers salmon or ahi tuna in either a spicy mayo or shoyu dressing served over rice or mixed greens. Then top your bowl with green onions, ginger, avocado and jalapenos. The spicy tuna is a perfect option if you enjoy spicy tuna rolls at your favorite sushi bar. If you’re more a fan of the salty and savory flavors the shoyu dressing is your pick. Both options are delicious.\u003c/p>\n\u003cfigure id=\"attachment_110603\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/HawaiianSpicyAhi.jpg\" alt=\"The spicy ahi bowl at Hawaiian Poke Bowl.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110603\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/HawaiianSpicyAhi.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/HawaiianSpicyAhi-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/HawaiianSpicyAhi-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/HawaiianSpicyAhi-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/HawaiianSpicyAhi-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/HawaiianSpicyAhi-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/HawaiianSpicyAhi-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The spicy ahi bowl at Hawaiian Poke Bowl. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110601\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/HawaiianPokeBowl.jpg\" alt=\"Hawaiian Poke Bowl inside the SoFA Market in San Jose.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-110601\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/HawaiianPokeBowl.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/HawaiianPokeBowl-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/HawaiianPokeBowl-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/HawaiianPokeBowl-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/HawaiianPokeBowl-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/HawaiianPokeBowl-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/HawaiianPokeBowl-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Hawaiian Poke Bowl inside the SoFA Market in San Jose. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.hawaiian-pokebowl.com/\" target=\"_blank\">\u003cstrong>Hawaiian Poke Bowl\u003c/strong>\u003c/a>\u003cbr>\n387 S 1st St. [\u003ca href=\"https://goo.gl/yZaH5u\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Jose, CA 95113\u003cbr>\nPh: (408) 564-8393\u003cbr>\nHours: Mon-Fri 11:30am-9pm; Sat 11:30am-10pm; Sun 11:30am-7pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Hawaiian-Poke-Bowl-508712315944963/?fref=ts\" target=\"_blank\">Hawaiian Poke Bowl\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/PokeBowl\" target=\"_blank\">@PokeBowl\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($10-$17)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>[ad floatright]\u003c/p>\n",
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"excerpt": "If there was ever a recent food trend that has taken the Bay Area by storm, poke bowls sure fit the ticket. As usual, San Francisco serves as the hot bed for the recent poke bowl trend in the Bay Area but the peninsula and South Bay are speckled with plenty of great options. Here are five great restaurants to enjoy poke bowls South of San Francisco. \r\n",
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"description": "If there was ever a recent food trend that has taken the Bay Area by storm, poke bowls sure fit the ticket. As usual, San Francisco serves as the hot bed for the recent poke bowl trend in the Bay Area but the peninsula and South Bay are speckled with plenty of great options. Here are five great restaurants to enjoy poke bowls South of San Francisco. \r\n",
"title": "Five Great Restaurants to Enjoy Poke Bowls South of San Francisco | KQED",
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"headline": "Five Great Restaurants to Enjoy Poke Bowls South of San Francisco",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>If there was ever a recent food trend that has taken the Bay Area by storm, \u003ca href=\"https://en.wikipedia.org/wiki/Poke_(fish_salad)\" target=\"_blank\">poke\u003c/a> bowls sure fit the ticket. Every week it seems like a new store has popped up offering their take on this classic Hawaiian dish. Traditionally, the dish is served as a mix of raw seafood tossed in a soy marinade and served over rice. There are a number of variations of poke in Hawaii but not nearly as many as those that have emerged with this new trend. As usual, San Francisco serves as the hot bed for the recent poke bowl trend in the Bay Area but the peninsula and South Bay are speckled with plenty of great options. Here are five great restaurants to enjoy poke bowls South of San Francisco. If we missed your favorite please be sure to share it in the comments.\u003c/p>\n\u003ch2>Go Fish Poke Bar\u003c/h2>\n\u003cfigure id=\"attachment_110599\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/GoFishSignature.jpg\" alt=\"The signature poke bowl at Go Fish Poke Bar.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110599\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/GoFishSignature.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/GoFishSignature-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/GoFishSignature-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/GoFishSignature-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/GoFishSignature-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/GoFishSignature-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/GoFishSignature-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The signature poke bowl at Go Fish Poke Bar. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Started by Google’s former head sushi chef, \u003cstrong>Go Fish Poke Bar\u003c/strong> offers an extensive menu with high-quality ingredients, sustainable seafood and delicious housemade sauces. Customers can customize their poke bowl with base ingredients such as chilled yam noodles, brown rice, mixed local greens; then top with dressed or undressed seafood options; and pick from an offering of toppings such as Gilroy garlic \u003ca href=\"https://en.wikipedia.org/wiki/Furikake\" target=\"_blank\">furikake\u003c/a> and spicy tempura flakes. You can also order off a menu of their top five creations. The popular \u003ca href=\"https://en.wikipedia.org/wiki/Tataki\" target=\"_blank\">tataki\u003c/a> bowl tosses bites of seared albacore tuna in a light and zesty ponzu dressing and is topped with crunchy fried onions, sesame seeds, green onions, ginger and wasabi. In addition to poke bowls the store also has a small menu of hand rolls and chef's specials.\u003c/p>\n\u003cfigure id=\"attachment_110600\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/GoFishTataki.jpg\" alt=\"The tataki bowl with seared albacore tuna with ponzu dressing and fried onions.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/GoFishTataki.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/GoFishTataki-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/GoFishTataki-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/GoFishTataki-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/GoFishTataki-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/GoFishTataki-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/GoFishTataki-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The tataki bowl with seared albacore tuna with ponzu dressing and fried onions. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110598\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/GoFishPoke.jpg\" alt=\"The counter at Go Fish Poke.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-110598\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/GoFishPoke.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/GoFishPoke-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/GoFishPoke-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/GoFishPoke-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/GoFishPoke-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/GoFishPoke-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/GoFishPoke-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The counter at Go Fish Poke. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.gofishpokebar.com/\" target=\"_blank\">\u003cstrong>Go Fish Poke Bar\u003c/strong>\u003c/a>\u003cbr>\n1183 S De Anza Blvd. #40 [\u003ca href=\"https://goo.gl/AGt8O8\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Jose, CA 95129\u003cbr>\nPh: (408) 343-0988\u003cbr>\nHours: Tue-Sun 11am-9pm; Closed Monday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/gofishpokebar/?fref=ts\" target=\"_blank\">Go Fish Poke Bar\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/GoFishPoke\" target=\"_blank\">@GoFishPoke\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($10-$17)\u003c/p>\n\u003ch2>Poki Bowl\u003c/h2>\n\u003cfigure id=\"attachment_110612\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/PokiBowlAhiSalmon.jpg\" alt=\"Ahi tuna and salmon with seaweed salad, ginger, cucumbers and green onions at Poki Bowl.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110612\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/PokiBowlAhiSalmon.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/PokiBowlAhiSalmon-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/PokiBowlAhiSalmon-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/PokiBowlAhiSalmon-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/PokiBowlAhiSalmon-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/PokiBowlAhiSalmon-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/PokiBowlAhiSalmon-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ahi tuna and salmon with seaweed salad, ginger, cucumbers and green onions at Poki Bowl. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Poki Bowl\u003c/strong>, a small shop in South San Jose, usually has a line out the door come lunchtime for their inexpensive poke bowls. The menu is relatively straightforward: customers can create a bowl with rice, chips or mixed greens and then top with a selection of dressed and undressed seafood. Toppings such as avocado, masago eggs and crab meat are included in the price. However, seaweed salad and extra scoops of avocado or fish are an additional charge. The soy-based house dressing is a tasty balance of sweet and savory but for a creamy, umami-packed treat go for the miso dressing.\u003c/p>\n\u003cfigure id=\"attachment_110611\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/PokiBowlAhi.jpg\" alt=\"Ahi tuna and yellowtail with cucumbers, green onions, crab salad and avocado at Poki Bowl.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110611\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/PokiBowlAhi.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/PokiBowlAhi-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/PokiBowlAhi-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/PokiBowlAhi-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/PokiBowlAhi-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/PokiBowlAhi-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/PokiBowlAhi-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ahi tuna and yellowtail with cucumbers, green onions, crab salad and avocado at Poki Bowl. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110610\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/PokiBowl.jpg\" alt=\"Customers in line at Poki Bowl in San Jose.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-110610\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/PokiBowl.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/PokiBowl-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/PokiBowl-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/PokiBowl-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/PokiBowl-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/PokiBowl-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/PokiBowl-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Customers in line at Poki Bowl in San Jose. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.poki-bowl.com/menu\" target=\"_blank\">\u003cstrong>Poki Bowl\u003c/strong>\u003c/a>\u003cbr>\n4750 Almaden Expy. [\u003ca href=\"https://goo.gl/YZ8ze7\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Jose, CA 95118\u003cbr>\nPh: (669) 247-7654\u003cbr>\nHours: Mon-Sun 11am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/PokiBowl1/?fref=ts\" target=\"_blank\">Poki Bowl\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/pokibowl1\" target=\"_blank\">@pokibowl1\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($10-$17)\u003c/p>\n\u003ch2>Pokeatery\u003c/h2>\n\u003cfigure id=\"attachment_110605\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/PokeateryAhi.jpg\" alt=\"Ahi tuna over kelp noodles and brown rice with spicy crab salad and seaweed salad.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-110605\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/PokeateryAhi.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/PokeateryAhi-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/PokeateryAhi-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/PokeateryAhi-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/PokeateryAhi-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/PokeateryAhi-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/PokeateryAhi-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ahi tuna over kelp noodles and brown rice with spicy crab salad and seaweed salad. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Island vibes and tasty poke bowl creations can be found at \u003cstrong>Pokeatery\u003c/strong> in San Mateo. Customers can begin their creations with options such as traditional rice as well as kelp noodles or a zesty citrus kale salad. For seafood options, Poki Bowl serves Ahi tuna, albacore, salmon, yellowtail and shrimp as well as octopus and tofu. For a traditional bowl I recommend the ahi tuna over kelp noodles and rice with a side of spicy crab salad and seaweed salad topped with a salty and sweet furikake seasoning. However, the kale salad topped with mixed seafood, creamy bites of avocado, cucumbers and onions is a delicious alternative.\u003c/p>\n\u003cfigure id=\"attachment_110606\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/PokeateryKaleBowl.jpg\" alt=\"Salmon, ahi tuna and shrimp with mangos over a kale salad.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110606\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/PokeateryKaleBowl.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/PokeateryKaleBowl-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/PokeateryKaleBowl-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/PokeateryKaleBowl-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/PokeateryKaleBowl-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/PokeateryKaleBowl-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/PokeateryKaleBowl-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Salmon, ahi tuna and shrimp with mangos over a kale salad. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110604\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/Pokeatery.jpg\" alt=\"Customer ordering at Pokeatery in San Mateo.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-110604\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/Pokeatery.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/Pokeatery-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/Pokeatery-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/Pokeatery-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/Pokeatery-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/Pokeatery-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/Pokeatery-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Customer ordering at Pokeatery in San Mateo. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.pokeatery.com/\" target=\"_blank\">\u003cstrong>Pokeatery\u003c/strong>\u003c/a>\u003cbr>\n407 S B St. [\u003ca href=\"https://goo.gl/VRLIRo\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Mateo CA 94401\u003cbr>\nPh: (650) 389-2672\u003cbr>\nHours: Mon-Thu 11:30am-8pm; Fri-Sat 11:30am-8pm; Sun 11:30am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pokeatery\" target=\"_blank\">Pokeatery\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/pokeatery\" target=\"_blank\">@pokeatery\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($10-$17)\u003c/p>\n\u003ch2>PokéLOVE\u003c/h2>\n\u003cfigure id=\"attachment_110608\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/PokeLoveAhi.jpg\" alt=\"Ahi tuna and salmon in ponzu and spicy shoyu over cabbage slaw and brown rice.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-110608\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/PokeLoveAhi.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/PokeLoveAhi-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/PokeLoveAhi-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/PokeLoveAhi-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/PokeLoveAhi-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/PokeLoveAhi-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/PokeLoveAhi-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ahi tuna and salmon in ponzu and spicy shoyu over cabbage slaw and brown rice. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>PokéLOVE\u003c/strong>, a brand new shop in Palo Alto, is already generating a good deal of attention with their extensive menu of high quality and sometimes unconventional ingredients. Customers can pick from a menu of favorite combos or build their own poke bowl to their liking. In addition to rice and greens, unique base options include farro, quinoa and soba noodles. Among the seafood options, PokéLOVE offers sustainably-farmed organic salmon from Sweden. The restaurant also serves organic chicken and tofu as protein options. Continuing with the theme of straying away from traditional poke, PokéLOVE’s dressings include sweet Thai chili, masala curry, and Korean chili paste. For those who enjoy the traditional flavor, the citrus forward ponzu sauce is wonderful over cubes of ahi tuna and yellowtail.\u003c/p>\n\u003cfigure id=\"attachment_110609\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/PokeLoveKaleShellfish.jpg\" alt=\"Scallops, octopus and shrimp in shoyu dressing over kale and roasted vegetables.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110609\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/PokeLoveKaleShellfish.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/PokeLoveKaleShellfish-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/PokeLoveKaleShellfish-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/PokeLoveKaleShellfish-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/PokeLoveKaleShellfish-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/PokeLoveKaleShellfish-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/PokeLoveKaleShellfish-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Scallops, octopus and shrimp in shoyu dressing over kale and roasted vegetables. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110607\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/PokeLove.jpg\" alt=\"PokéLOVE employees building poke bowls\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-110607\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/PokeLove.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/PokeLove-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/PokeLove-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/PokeLove-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/PokeLove-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/PokeLove-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/PokeLove-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">PokéLOVE employees building poke bowls \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://pokelove.com/\" target=\"_blank\">\u003cstrong>PokéLOVE\u003c/strong>\u003c/a>\u003cbr>\n855 El Camino Real #9 [\u003ca href=\"https://goo.gl/ZJ3P1C\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPalo Alto, CA 94301\u003cbr>\nPh: (650) 800-7388\u003cbr>\nHours: Mon-Sun 11am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/thepokelove/?fref=ts\" target=\"_blank\">PokéBOWL\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/thepokelove\" target=\"_blank\">@thepokelove\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($10-$17)\u003c/p>\n\u003ch2>Hawaiian Poke Bowl\u003c/h2>\n\u003cfigure id=\"attachment_110602\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/HawaiianShoyuSalmon.jpg\" alt=\"The shoyu salmon bowl at Hawaiian Poke Bowl.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110602\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/HawaiianShoyuSalmon.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/HawaiianShoyuSalmon-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/HawaiianShoyuSalmon-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/HawaiianShoyuSalmon-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/HawaiianShoyuSalmon-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/HawaiianShoyuSalmon-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/HawaiianShoyuSalmon-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The shoyu salmon bowl at Hawaiian Poke Bowl. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Hawaiian Poke Bowl\u003c/strong> started small by only offering their organic poke creations from a tent at the San Pedro Square Farmers’ Market. You can still make a visit each Friday but they have now set up a permanent location on the other side of downtown at the new SoFa Market. The concise menu offers salmon or ahi tuna in either a spicy mayo or shoyu dressing served over rice or mixed greens. Then top your bowl with green onions, ginger, avocado and jalapenos. The spicy tuna is a perfect option if you enjoy spicy tuna rolls at your favorite sushi bar. If you’re more a fan of the salty and savory flavors the shoyu dressing is your pick. Both options are delicious.\u003c/p>\n\u003cfigure id=\"attachment_110603\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/HawaiianSpicyAhi.jpg\" alt=\"The spicy ahi bowl at Hawaiian Poke Bowl.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110603\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/HawaiianSpicyAhi.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/HawaiianSpicyAhi-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/HawaiianSpicyAhi-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/HawaiianSpicyAhi-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/HawaiianSpicyAhi-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/HawaiianSpicyAhi-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/HawaiianSpicyAhi-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The spicy ahi bowl at Hawaiian Poke Bowl. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110601\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/HawaiianPokeBowl.jpg\" alt=\"Hawaiian Poke Bowl inside the SoFA Market in San Jose.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-110601\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/HawaiianPokeBowl.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/HawaiianPokeBowl-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/HawaiianPokeBowl-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/HawaiianPokeBowl-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/HawaiianPokeBowl-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/HawaiianPokeBowl-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/HawaiianPokeBowl-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Hawaiian Poke Bowl inside the SoFA Market in San Jose. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.hawaiian-pokebowl.com/\" target=\"_blank\">\u003cstrong>Hawaiian Poke Bowl\u003c/strong>\u003c/a>\u003cbr>\n387 S 1st St. [\u003ca href=\"https://goo.gl/yZaH5u\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Jose, CA 95113\u003cbr>\nPh: (408) 564-8393\u003cbr>\nHours: Mon-Fri 11:30am-9pm; Sat 11:30am-10pm; Sun 11:30am-7pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Hawaiian-Poke-Bowl-508712315944963/?fref=ts\" target=\"_blank\">Hawaiian Poke Bowl\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/PokeBowl\" target=\"_blank\">@PokeBowl\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($10-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Bay Area Bites Guide to 5 Favorite Breakfast Burritos in Oakland, Emeryville and Berkeley",
"title": "Bay Area Bites Guide to 5 Favorite Breakfast Burritos in Oakland, Emeryville and Berkeley",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Breakfast burritos are a uniquely American invention, a bastardization of an iconic Mexican dish (actually \u003ca href=\"https://en.wikipedia.org/wiki/Burrito#History\" target=\"_blank\">invented in California\u003c/a>) which takes the contents of your typical breakfast plate — eggs, carbs and protein — and neatly packages them into a tube. It’s convenient enough for on-the-go eating yet decadent enough to get you through a hungover Sunday morning.\u003cbr>\n[aside postID=\"bayareabites_123808,bayareabites_114118\"]\u003cbr>\nThe Bay Area has variations of every type of breakfast burrito, from the usual scrambled egg and home fries combination to ones closer to actual burritos. There are even \u003ca href=\"http://berkeley.saturncafe.com/\" target=\"_blank\">multiple spots\u003c/a> for \u003ca href=\"https://www.yelp.com/biz/sun-rise-restaurant-san-francisco-2\">vegan breakfast burritos\u003c/a>. In the East Bay, there are plenty of options for breakfast burritos, ranging from traditional to a French-inspired. Did we miss your favorite? Let us know in the comments!\u003c/p>\n\u003ch2>Otaez Mexican Restaurant\u003c/h2>\n\u003cfigure id=\"attachment_110217\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110217\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/IMG_6895.jpg\" alt=\"Chorizo and potato breakfast burrito at Oakland's Otaez.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_6895.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_6895-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_6895-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_6895-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_6895-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_6895-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_6895-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chorizo and potato breakfast burrito at Oakland's Otaez. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The menu at \u003cstrong>Otaez\u003c/strong> — with locations in Oakland’s Fruitvale district and Alameda--offers two breakfast burrito options. They offer a breakfast burrito, stuffed with the traditional scrambled eggs, cheese and potatoes, with the option to add sausage, bacon, ham or spinach. Then there’s the Burrito de Desayuno. The difference in names indicates whether you want a typical American-style breakfast burrito, or one that more resembles an actual burrito. \u003c/p>\n\u003cp>Ordering the Burrito de Desayuno gets you a burrito filled with rice and beans, and allows you a more interesting range of filling options: chorizo and potatoes, \u003ca href=\"https://en.wikipedia.org/wiki/Machaca\" target=\"_blank\">machaca\u003c/a>, or huevos con nopales (eggs with cactus). (It should also be noted that both burritos are under $6, a great bargain). The chorizo and potato burrito was massive, packed with salty chunks of spicy chorizo, tender potatoes and bits of fried egg. Flavorful beans and rice added bulk, ensuring that you’ll stay contentedly full until lunch--or even dinner.\u003c/p>\n\u003cp>\u003ca href=\"http://otaezrestaurant.com/\">\u003cstrong>Otaez Mexican Restaurant\u003c/strong>\u003c/a>\u003cbr>\n3872 International Blvd [\u003ca href=\"https://goo.gl/maps/kmyhQSyfo8G2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94601\u003cbr>\nPh: (510) 536-0909\u003cbr>\nHours: Mon-Sun, 7am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Otaez-Mexican-Restaurant-146076322079008/?rf=150913051646387\" target=\"_blank\">Otaez Mexican Restaurant\u003c/a>\u003cbr>\nPrice range: $ (Burritos $10 and under)\u003c/p>\n\u003ch2>Tribu Cafe\u003c/h2>\n\u003cfigure id=\"attachment_110214\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110214\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/IMG_6796.jpg\" alt=\"Pork breakfast burrito at Tribu Cafe.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_6796.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_6796-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_6796-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_6796-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_6796-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_6796-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_6796-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pork breakfast burrito at Tribu Cafe. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[aside postID=\"news_11671927,bayareabites_117279\" align=\"left\"]\u003cbr>\n\u003cstrong>Tribu\u003c/strong>, located where Emeryville, Oakland and Berkeley all intersect, is one of those stalwart cafes that serves a dizzying amount of functions. There are green smoothies. There are board games and wraps. There is beer and tequila. While I was there, the crowd ranged from office workers to friends catching up on gossip (Overheard: “Is the father still in the picture?”) to my college landlord (drinking orange juice, looking spry). \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Their breakfast burrito comes wrapped in a spinach tortilla, and is carefully assembled to highlight individual ingredients. While some breakfast burritos are homogenous masses of meatcarbscheese, this one featured defined chunks of red potatoes, eggs and well-seasoned pork. Homemade mild salsa added welcome heat and contrast.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/tribu-cafe-oakland\" target=\"_blank\">\u003cstrong>Tribu Cafe\u003c/strong>\u003c/a>\u003cbr>\n6501 San Pablo Ave [\u003ca href=\"https://goo.gl/maps/nDNQMHTXyDD2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94608\u003cbr>\nPh: (510) 653-6501\u003cbr>\nHours: Mon-Fri, 7am-8pm; Sat-Sun, 8am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/TRIBU-CAFE-209844085089/\" target=\"_blank\">TRIBU CAFE\u003c/a>\u003cbr>\nPrice range: $ (Burrito $10 and under)\u003c/p>\n\u003ch2>Original Pollo\u003c/h2>\n\u003cfigure id=\"attachment_110216\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110216\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/IMG_6837.jpg\" alt=\"Bacon breakfast burrito at Original Pollo in Berkeley.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_6837.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_6837-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_6837-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_6837-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_6837-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_6837-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_6837-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bacon breakfast burrito at Original Pollo in Berkeley. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>What were you doing on November 15, 2007? If you happened to be in Berkeley, you were unknowingly celebrating \u003cstrong>Original Pollo\u003c/strong>’s Restaurant Day, so decreed by then-and-current Mayor Bates in honor of the restaurant's 20-plus years of serving Downtown Berkeley humble, chicken-centric fare with a smile. The decor is pleasantly cluttered (There’s one of those inspiring kitten posters on the wall), the service gently paternal. \u003c/p>\n\u003cp>And the breakfast burrito? Large, crispy and no-frills, a spicy mix of blackened onions, scrambled eggs, hash brown-style potatoes and a ton of crispy bacon. Pico de gallo added added freshness, and homemade salsa provided more heat. A good way to start your day, whether you’re a Cal student stumbling down from the dorms, or merely grabbing food before getting on Bart.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/original-pollo-berkeley-10\" target=\"_blank\">\u003cstrong>Original Pollo\u003c/strong>\u003c/a>\u003cbr>\n100 Berkeley Way [\u003ca href=\"https://goo.gl/maps/L7mifUifQX82\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 486-8027\u003cbr>\nHours: Mon-Fri, 9:30am-8pm; Sat, 5-8pm; Sun, 9:30am-4pm\u003cbr>\nPrice range: $ (Burrito $10 and under)\u003c/p>\n\u003ch2>Grégoire Restaurant\u003c/h2>\n\u003cfigure id=\"attachment_110215\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110215\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/IMG_6830.jpg\" alt=\"Gregoire's French breakfast burrito.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_6830.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_6830-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_6830-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_6830-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_6830-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_6830-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_6830-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gregoire's French breakfast burrito. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The presence of a breakfast burrito on the Berkeley \u003cstrong>Gregoire\u003c/strong> menu is a testament to both globalization and the dish’s malleability. A French-ish riff on a breakfast burrito? Pourquoi pas! While there are standard touches--large slices of avocado, melted cheddar, pico de gallo — It diverts from tradition in several ways. It comes on grilled lavash instead of a tortilla. Instead of scrambled eggs, the eggs are gently fried and runny. There are no potatoes in the burrito. Instead, there’s a side dish of roasted fingerlings, which come with a delicate shallot cream. It’s drippy and delicious, but frustrating to eat: there’s not a lot of structural integrity, forcing you to eat as fast as you can before it falls apart. But the ignominy of eating it is worth it: for one, it’s delicious. And how often do you get to eat Mexican/French/American fusion?\u003c/p>\n\u003cp>\u003ca href=\"https://www.gregoirerestaurant.com/\">\u003cstrong>Grégoire Restaurant\u003c/strong>\u003c/a>\u003cbr>\n2109 Cedar St [\u003ca href=\"https://goo.gl/maps/VcfUfuJcRUE2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94709\u003cbr>\nPh: (510) 883-1893\u003cbr>\nHours: Mon-Sun, 7am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Gregoirerestaurant\" target=\"_blank\">Gregoire Restaurant\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/GregoireBerk\" target=\"_blank\">@GregoireBerk\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/gregoirerestaurant/\" target=\"_blank\">@gregoirerestaurant\u003c/a>\u003cbr>\nPrice range: $ (Burrito $11 and under)\u003c/p>\n\u003ch2>Kelly's Deli\u003c/h2>\n\u003cfigure id=\"attachment_110213\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110213\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/IMG_6779.jpg\" alt=\"A suprisingly delicious ham breakfast burrito from Kelly's Deli in Emeryville.\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_6779.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_6779-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_6779-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_6779-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_6779-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_6779-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_6779-960x1280.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A surprisingly delicious ham breakfast burrito from Kelly's Deli in Emeryville. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[aside postID=\"bayareabites_96981,news_11678823\"]\u003cbr>\nIn case you doubted that great breakfast burritos can be found everywhere in the East Bay, look no further than the improbably delicious burrito at Emeryville’s Home Depot. Yes, Home Depot, that gigantic orange testament to do it yourself-ness. No, not actually in the store. Outside of the entrance you’ll find \u003cstrong>Kelly’s Deli\u003c/strong>, a tiny food stand producing a Mexican-ish menu of breakfast and lunch items like breakfast tacos and Philly Cheese Steaks. \u003c/p>\n\u003cp>This is fatty, decadent food meant to sustain people for a long day of physical labor, to be scarfed down at the handful of outdoor picnic tables before grouting or gardening. A ham breakfast burrito was considerably better than it had to be, with huge chunks of seared ham, rivers of sour cream and piles of seasoned potato. It’s all covered with a massive amount of cheese, producing a decadent mess of a burrito that’s pleasantly spicy (a nearby squeeze bottle of \u003ca href=\"https://en.wikipedia.org/wiki/Tapat%C3%ADo_hot_sauce\" target=\"_blank\">Tapatio\u003c/a> adds more heat if desired). \u003c/p>\n\u003cp>Since it comes pre-wrapped, it’s an ideal grab and go meal, whether you’re installing new floors or merely trying to make your coworkers jealous.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/kellys-deli-emeryville\" target=\"_blank\">\u003cstrong>Kelly's Deli\u003c/strong>\u003c/a>\u003cbr>\n3838 Hollis St [\u003ca href=\"https://goo.gl/maps/i6QRLfZSZg22\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nEmeryville, CA 94608\u003cbr>\nHours: No signs posted, person working told me their hours \u003ca href=\"http://www.homedepot.com/l/Emeryville/CA/Emeryville/94608/627\" target=\"_blank\">parallel Home Depot's\u003c/a>\u003cbr>\nPrice range: $ (Burrito $10 and under)\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Breakfast burritos are a uniquely American invention, a bastardization of an iconic Mexican dish (actually \u003ca href=\"https://en.wikipedia.org/wiki/Burrito#History\" target=\"_blank\">invented in California\u003c/a>) which takes the contents of your typical breakfast plate — eggs, carbs and protein — and neatly packages them into a tube. It’s convenient enough for on-the-go eating yet decadent enough to get you through a hungover Sunday morning.\u003cbr>\n\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nThe Bay Area has variations of every type of breakfast burrito, from the usual scrambled egg and home fries combination to ones closer to actual burritos. There are even \u003ca href=\"http://berkeley.saturncafe.com/\" target=\"_blank\">multiple spots\u003c/a> for \u003ca href=\"https://www.yelp.com/biz/sun-rise-restaurant-san-francisco-2\">vegan breakfast burritos\u003c/a>. In the East Bay, there are plenty of options for breakfast burritos, ranging from traditional to a French-inspired. Did we miss your favorite? Let us know in the comments!\u003c/p>\n\u003ch2>Otaez Mexican Restaurant\u003c/h2>\n\u003cfigure id=\"attachment_110217\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110217\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/IMG_6895.jpg\" alt=\"Chorizo and potato breakfast burrito at Oakland's Otaez.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_6895.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_6895-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_6895-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_6895-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_6895-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_6895-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_6895-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chorizo and potato breakfast burrito at Oakland's Otaez. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The menu at \u003cstrong>Otaez\u003c/strong> — with locations in Oakland’s Fruitvale district and Alameda--offers two breakfast burrito options. They offer a breakfast burrito, stuffed with the traditional scrambled eggs, cheese and potatoes, with the option to add sausage, bacon, ham or spinach. Then there’s the Burrito de Desayuno. The difference in names indicates whether you want a typical American-style breakfast burrito, or one that more resembles an actual burrito. \u003c/p>\n\u003cp>Ordering the Burrito de Desayuno gets you a burrito filled with rice and beans, and allows you a more interesting range of filling options: chorizo and potatoes, \u003ca href=\"https://en.wikipedia.org/wiki/Machaca\" target=\"_blank\">machaca\u003c/a>, or huevos con nopales (eggs with cactus). (It should also be noted that both burritos are under $6, a great bargain). The chorizo and potato burrito was massive, packed with salty chunks of spicy chorizo, tender potatoes and bits of fried egg. Flavorful beans and rice added bulk, ensuring that you’ll stay contentedly full until lunch--or even dinner.\u003c/p>\n\u003cp>\u003ca href=\"http://otaezrestaurant.com/\">\u003cstrong>Otaez Mexican Restaurant\u003c/strong>\u003c/a>\u003cbr>\n3872 International Blvd [\u003ca href=\"https://goo.gl/maps/kmyhQSyfo8G2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94601\u003cbr>\nPh: (510) 536-0909\u003cbr>\nHours: Mon-Sun, 7am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Otaez-Mexican-Restaurant-146076322079008/?rf=150913051646387\" target=\"_blank\">Otaez Mexican Restaurant\u003c/a>\u003cbr>\nPrice range: $ (Burritos $10 and under)\u003c/p>\n\u003ch2>Tribu Cafe\u003c/h2>\n\u003cfigure id=\"attachment_110214\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110214\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/IMG_6796.jpg\" alt=\"Pork breakfast burrito at Tribu Cafe.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_6796.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_6796-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_6796-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_6796-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_6796-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_6796-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_6796-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pork breakfast burrito at Tribu Cafe. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\n\u003cstrong>Tribu\u003c/strong>, located where Emeryville, Oakland and Berkeley all intersect, is one of those stalwart cafes that serves a dizzying amount of functions. There are green smoothies. There are board games and wraps. There is beer and tequila. While I was there, the crowd ranged from office workers to friends catching up on gossip (Overheard: “Is the father still in the picture?”) to my college landlord (drinking orange juice, looking spry). \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Their breakfast burrito comes wrapped in a spinach tortilla, and is carefully assembled to highlight individual ingredients. While some breakfast burritos are homogenous masses of meatcarbscheese, this one featured defined chunks of red potatoes, eggs and well-seasoned pork. Homemade mild salsa added welcome heat and contrast.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/tribu-cafe-oakland\" target=\"_blank\">\u003cstrong>Tribu Cafe\u003c/strong>\u003c/a>\u003cbr>\n6501 San Pablo Ave [\u003ca href=\"https://goo.gl/maps/nDNQMHTXyDD2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94608\u003cbr>\nPh: (510) 653-6501\u003cbr>\nHours: Mon-Fri, 7am-8pm; Sat-Sun, 8am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/TRIBU-CAFE-209844085089/\" target=\"_blank\">TRIBU CAFE\u003c/a>\u003cbr>\nPrice range: $ (Burrito $10 and under)\u003c/p>\n\u003ch2>Original Pollo\u003c/h2>\n\u003cfigure id=\"attachment_110216\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110216\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/IMG_6837.jpg\" alt=\"Bacon breakfast burrito at Original Pollo in Berkeley.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_6837.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_6837-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_6837-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_6837-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_6837-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_6837-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_6837-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bacon breakfast burrito at Original Pollo in Berkeley. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>What were you doing on November 15, 2007? If you happened to be in Berkeley, you were unknowingly celebrating \u003cstrong>Original Pollo\u003c/strong>’s Restaurant Day, so decreed by then-and-current Mayor Bates in honor of the restaurant's 20-plus years of serving Downtown Berkeley humble, chicken-centric fare with a smile. The decor is pleasantly cluttered (There’s one of those inspiring kitten posters on the wall), the service gently paternal. \u003c/p>\n\u003cp>And the breakfast burrito? Large, crispy and no-frills, a spicy mix of blackened onions, scrambled eggs, hash brown-style potatoes and a ton of crispy bacon. Pico de gallo added added freshness, and homemade salsa provided more heat. A good way to start your day, whether you’re a Cal student stumbling down from the dorms, or merely grabbing food before getting on Bart.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/original-pollo-berkeley-10\" target=\"_blank\">\u003cstrong>Original Pollo\u003c/strong>\u003c/a>\u003cbr>\n100 Berkeley Way [\u003ca href=\"https://goo.gl/maps/L7mifUifQX82\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 486-8027\u003cbr>\nHours: Mon-Fri, 9:30am-8pm; Sat, 5-8pm; Sun, 9:30am-4pm\u003cbr>\nPrice range: $ (Burrito $10 and under)\u003c/p>\n\u003ch2>Grégoire Restaurant\u003c/h2>\n\u003cfigure id=\"attachment_110215\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110215\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/IMG_6830.jpg\" alt=\"Gregoire's French breakfast burrito.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_6830.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_6830-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_6830-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_6830-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_6830-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_6830-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_6830-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gregoire's French breakfast burrito. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The presence of a breakfast burrito on the Berkeley \u003cstrong>Gregoire\u003c/strong> menu is a testament to both globalization and the dish’s malleability. A French-ish riff on a breakfast burrito? Pourquoi pas! While there are standard touches--large slices of avocado, melted cheddar, pico de gallo — It diverts from tradition in several ways. It comes on grilled lavash instead of a tortilla. Instead of scrambled eggs, the eggs are gently fried and runny. There are no potatoes in the burrito. Instead, there’s a side dish of roasted fingerlings, which come with a delicate shallot cream. It’s drippy and delicious, but frustrating to eat: there’s not a lot of structural integrity, forcing you to eat as fast as you can before it falls apart. But the ignominy of eating it is worth it: for one, it’s delicious. And how often do you get to eat Mexican/French/American fusion?\u003c/p>\n\u003cp>\u003ca href=\"https://www.gregoirerestaurant.com/\">\u003cstrong>Grégoire Restaurant\u003c/strong>\u003c/a>\u003cbr>\n2109 Cedar St [\u003ca href=\"https://goo.gl/maps/VcfUfuJcRUE2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94709\u003cbr>\nPh: (510) 883-1893\u003cbr>\nHours: Mon-Sun, 7am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Gregoirerestaurant\" target=\"_blank\">Gregoire Restaurant\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/GregoireBerk\" target=\"_blank\">@GregoireBerk\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/gregoirerestaurant/\" target=\"_blank\">@gregoirerestaurant\u003c/a>\u003cbr>\nPrice range: $ (Burrito $11 and under)\u003c/p>\n\u003ch2>Kelly's Deli\u003c/h2>\n\u003cfigure id=\"attachment_110213\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110213\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/IMG_6779.jpg\" alt=\"A suprisingly delicious ham breakfast burrito from Kelly's Deli in Emeryville.\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_6779.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_6779-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_6779-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_6779-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_6779-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_6779-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_6779-960x1280.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A surprisingly delicious ham breakfast burrito from Kelly's Deli in Emeryville. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nIn case you doubted that great breakfast burritos can be found everywhere in the East Bay, look no further than the improbably delicious burrito at Emeryville’s Home Depot. Yes, Home Depot, that gigantic orange testament to do it yourself-ness. No, not actually in the store. Outside of the entrance you’ll find \u003cstrong>Kelly’s Deli\u003c/strong>, a tiny food stand producing a Mexican-ish menu of breakfast and lunch items like breakfast tacos and Philly Cheese Steaks. \u003c/p>\n\u003cp>This is fatty, decadent food meant to sustain people for a long day of physical labor, to be scarfed down at the handful of outdoor picnic tables before grouting or gardening. A ham breakfast burrito was considerably better than it had to be, with huge chunks of seared ham, rivers of sour cream and piles of seasoned potato. It’s all covered with a massive amount of cheese, producing a decadent mess of a burrito that’s pleasantly spicy (a nearby squeeze bottle of \u003ca href=\"https://en.wikipedia.org/wiki/Tapat%C3%ADo_hot_sauce\" target=\"_blank\">Tapatio\u003c/a> adds more heat if desired). \u003c/p>\n\u003cp>Since it comes pre-wrapped, it’s an ideal grab and go meal, whether you’re installing new floors or merely trying to make your coworkers jealous.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/kellys-deli-emeryville\" target=\"_blank\">\u003cstrong>Kelly's Deli\u003c/strong>\u003c/a>\u003cbr>\n3838 Hollis St [\u003ca href=\"https://goo.gl/maps/i6QRLfZSZg22\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nEmeryville, CA 94608\u003cbr>\nHours: No signs posted, person working told me their hours \u003ca href=\"http://www.homedepot.com/l/Emeryville/CA/Emeryville/94608/627\" target=\"_blank\">parallel Home Depot's\u003c/a>\u003cbr>\nPrice range: $ (Burrito $10 and under)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Delage Brings Affordable Omakase Dining to Old Oakland",
"title": "Delage Brings Affordable Omakase Dining to Old Oakland",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>For all its many culinary appeals, including several great sushi spots, Oakland hasn’t had a standout Japanese restaurant that combines raw and cooked food in an omakase, or chef’s choice, format. Delage, which officially opened on June 7, brings this concept to \u003ca href=\"http://swansmarket.tumblr.com/\" target=\"_blank\">Swan’s Market\u003c/a> in Old Oakland.\u003c/p>\n\u003cfigure id=\"attachment_110451\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/IMG_5336-new.jpg\" alt=\"The nightly menu on display outside Delage.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110451\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5336-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5336-new-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5336-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5336-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5336-new-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5336-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5336-new-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The nightly menu on display outside Delage. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Chikara Ono, of \u003ca href=\"http://www.asbdama.com/\" target=\"_blank\">B-Dama\u003c/a> next door, has teamed up with Masa Sasaki, the sushi chef who earned a Michelin star at \u003ca href=\"http://www.maruyasf.com/\" target=\"_blank\">Maruya\u003c/a> in San Francisco, to offer a prix fixe menu for $65. With only about 20 seats, eight of them at the sushi bar, the restaurant is sure to be a tough reservation to score. \u003c/p>\n\u003cfigure id=\"attachment_110454\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/IMG_5347-new.jpg\" alt=\"Chef Masa Sasaki behind the sushi bar at Delage.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110454\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5347-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5347-new-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5347-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5347-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5347-new-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5347-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5347-new-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chef Masa Sasaki behind the sushi bar at Delage. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110452\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/IMG_5339-new.jpg\" alt=\"The cozy dining room at Delage.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110452\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5339-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5339-new-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5339-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5339-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5339-new-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5339-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5339-new-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The cozy dining room at Delage. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Our evening began with a beautiful salad of Maglia Rosa tomatoes with perfectly ripe, halved Bing cherries and baby arugula and an earthy-tart ume-shiso pesto, which set the stage for the elegant courses to follow.\u003c/p>\n\u003cfigure id=\"attachment_110453\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/IMG_5344-new.jpg\" alt=\"Tomato and cherry salad.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110453\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5344-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5344-new-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5344-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5344-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5344-new-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5344-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5344-new-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tomato and cherry salad. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Next, the server arrives with a flat, square sheet of Himalayan salt on a wooden platter, and on that block rest two glistening pieces of raw salmon, each with a little cilantro flower, just picked from the plant on the sushi bar, placed on top. It’s partner on the plate is medium-rare Miyazaki beef, Wagyu from Miyachiku co-op.\u003c/p>\n\u003cfigure id=\"attachment_110455\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/IMG_5351-new.jpg\" alt=\"Surf and turf: raw salmon and seared Wagyu beef.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110455\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5351-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5351-new-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5351-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5351-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5351-new-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5351-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5351-new-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Surf and turf: raw salmon and seared Wagyu beef. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As the first of two rounds of sushi arrives, we realize we’re going to need to pace ourselves. Four pieces of nigiri, each cut to be one bite, are presented next: Bluefin tuna, Japanese yellowtail, sea bream and butterfish, offered without adornment. Sasaki has placed the recommended amount of soy sauce directly on the fish before sending it out. \u003c/p>\n\u003cfigure id=\"attachment_110456\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/IMG_5353-new.jpg\" alt=\"Four pieces of nigiri, the first of two rounds.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110456\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5353-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5353-new-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5353-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5353-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5353-new-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5353-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5353-new-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Four pieces of nigiri, the first of two rounds. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The bottle of nama sake we ordered, Tedorigawa Kinka, is a bargain at $60 and pairs beautifully with the light, but rich, food.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The fourth course was a delightful soup, surprising in its depth of intensity, and certainly one of our favorite dishes of the night. Furofuki daikon, minced chicken, enoki mushrooms and carrots with ankake sauce (a starchy soy-based concoction) are floating compositions in the rich broth, conjuring the best of Japanese comfort food.\u003c/p>\n\u003cfigure id=\"attachment_110457\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/IMG_5355-new.jpg\" alt=\"Vegetable and minced-chicken soup.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110457\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5355-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5355-new-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5355-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5355-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5355-new-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5355-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5355-new-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Vegetable and minced-chicken soup. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The strangest dish of the night, and a big success, was the smoked baby corn with togarishi aioli, fried quail egg, cotija cheese, and somewhat of a ponytail of sweet baby corn silk, which, as the server kindly instructed us, is edible. I was surprised at its crunchiness and simultaneous satiny texture that agreed with the dish both in terms of flavor and mouthfeel.\u003c/p>\n\u003cfigure id=\"attachment_110458\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/IMG_5356-new.jpg\" alt=\"Baby corn salad with corn silk.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110458\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5356-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5356-new-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5356-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5356-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5356-new-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5356-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5356-new-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Baby corn salad with corn silk. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The meatiest dish of the evening was seared Liberty duck, with the perfect amount of fat rounding the edges, served with maitake mushrooms, moromi miso and a sweetly tart plum compote. \u003c/p>\n\u003cfigure id=\"attachment_110459\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/IMG_5357-new.jpg\" alt=\"Seared duck with mushrooms and plum compote.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110459\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5357-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5357-new-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5357-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5357-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5357-new-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5357-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5357-new-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Seared duck with mushrooms and plum compote. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The second round of sushi included tovio, a lightly seared version of sea bream, and a bowl of creamy cubes of ankimo (monkfish liver).\u003c/p>\n\u003cp>Though dessert was not an instinct at this point, the homemade strawberry ice cream was irresistible.\u003c/p>\n\u003cfigure id=\"attachment_110460\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/IMG_5360-new.jpg\" alt=\"Homemade strawberry ice cream for dessert.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110460\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5360-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5360-new-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5360-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5360-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5360-new-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5360-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5360-new-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Homemade strawberry ice cream for dessert.\u003cbr>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.delageoakland.com/\" target=\"_blank\">Delage\u003c/a>\u003cbr>\n536 9th St. [\u003ca href=\"https://goo.gl/dnOnzV\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 823-2050\u003cbr>\nHours: Tue-Sat 5:30-9:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/delageca/?rf=1717157848556658\" target=\"_blank\">Delage\u003c/a>\u003cbr>\nPrice Range: $$$ (Omakase menu only, $65)\u003c/p>\n\n",
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"excerpt": "Michelin-starred chef is behind the sushi bar at the new Swan’s Market restaurant.",
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"description": "Michelin-starred chef is behind the sushi bar at the new Swan’s Market restaurant.",
"title": "Delage Brings Affordable Omakase Dining to Old Oakland | KQED",
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"headline": "Delage Brings Affordable Omakase Dining to Old Oakland",
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"source": "Restaurants, Bars, Cafes, Pop-Ups",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>For all its many culinary appeals, including several great sushi spots, Oakland hasn’t had a standout Japanese restaurant that combines raw and cooked food in an omakase, or chef’s choice, format. Delage, which officially opened on June 7, brings this concept to \u003ca href=\"http://swansmarket.tumblr.com/\" target=\"_blank\">Swan’s Market\u003c/a> in Old Oakland.\u003c/p>\n\u003cfigure id=\"attachment_110451\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/IMG_5336-new.jpg\" alt=\"The nightly menu on display outside Delage.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110451\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5336-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5336-new-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5336-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5336-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5336-new-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5336-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5336-new-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The nightly menu on display outside Delage. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Chikara Ono, of \u003ca href=\"http://www.asbdama.com/\" target=\"_blank\">B-Dama\u003c/a> next door, has teamed up with Masa Sasaki, the sushi chef who earned a Michelin star at \u003ca href=\"http://www.maruyasf.com/\" target=\"_blank\">Maruya\u003c/a> in San Francisco, to offer a prix fixe menu for $65. With only about 20 seats, eight of them at the sushi bar, the restaurant is sure to be a tough reservation to score. \u003c/p>\n\u003cfigure id=\"attachment_110454\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/IMG_5347-new.jpg\" alt=\"Chef Masa Sasaki behind the sushi bar at Delage.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110454\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5347-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5347-new-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5347-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5347-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5347-new-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5347-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5347-new-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chef Masa Sasaki behind the sushi bar at Delage. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110452\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/IMG_5339-new.jpg\" alt=\"The cozy dining room at Delage.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110452\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5339-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5339-new-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5339-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5339-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5339-new-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5339-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5339-new-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The cozy dining room at Delage. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Our evening began with a beautiful salad of Maglia Rosa tomatoes with perfectly ripe, halved Bing cherries and baby arugula and an earthy-tart ume-shiso pesto, which set the stage for the elegant courses to follow.\u003c/p>\n\u003cfigure id=\"attachment_110453\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/IMG_5344-new.jpg\" alt=\"Tomato and cherry salad.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110453\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5344-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5344-new-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5344-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5344-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5344-new-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5344-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5344-new-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tomato and cherry salad. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Next, the server arrives with a flat, square sheet of Himalayan salt on a wooden platter, and on that block rest two glistening pieces of raw salmon, each with a little cilantro flower, just picked from the plant on the sushi bar, placed on top. It’s partner on the plate is medium-rare Miyazaki beef, Wagyu from Miyachiku co-op.\u003c/p>\n\u003cfigure id=\"attachment_110455\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/IMG_5351-new.jpg\" alt=\"Surf and turf: raw salmon and seared Wagyu beef.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110455\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5351-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5351-new-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5351-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5351-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5351-new-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5351-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5351-new-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Surf and turf: raw salmon and seared Wagyu beef. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As the first of two rounds of sushi arrives, we realize we’re going to need to pace ourselves. Four pieces of nigiri, each cut to be one bite, are presented next: Bluefin tuna, Japanese yellowtail, sea bream and butterfish, offered without adornment. Sasaki has placed the recommended amount of soy sauce directly on the fish before sending it out. \u003c/p>\n\u003cfigure id=\"attachment_110456\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/IMG_5353-new.jpg\" alt=\"Four pieces of nigiri, the first of two rounds.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110456\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5353-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5353-new-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5353-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5353-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5353-new-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5353-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5353-new-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Four pieces of nigiri, the first of two rounds. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The bottle of nama sake we ordered, Tedorigawa Kinka, is a bargain at $60 and pairs beautifully with the light, but rich, food.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The fourth course was a delightful soup, surprising in its depth of intensity, and certainly one of our favorite dishes of the night. Furofuki daikon, minced chicken, enoki mushrooms and carrots with ankake sauce (a starchy soy-based concoction) are floating compositions in the rich broth, conjuring the best of Japanese comfort food.\u003c/p>\n\u003cfigure id=\"attachment_110457\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/IMG_5355-new.jpg\" alt=\"Vegetable and minced-chicken soup.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110457\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5355-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5355-new-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5355-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5355-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5355-new-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5355-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5355-new-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Vegetable and minced-chicken soup. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The strangest dish of the night, and a big success, was the smoked baby corn with togarishi aioli, fried quail egg, cotija cheese, and somewhat of a ponytail of sweet baby corn silk, which, as the server kindly instructed us, is edible. I was surprised at its crunchiness and simultaneous satiny texture that agreed with the dish both in terms of flavor and mouthfeel.\u003c/p>\n\u003cfigure id=\"attachment_110458\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/IMG_5356-new.jpg\" alt=\"Baby corn salad with corn silk.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110458\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5356-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5356-new-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5356-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5356-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5356-new-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5356-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5356-new-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Baby corn salad with corn silk. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The meatiest dish of the evening was seared Liberty duck, with the perfect amount of fat rounding the edges, served with maitake mushrooms, moromi miso and a sweetly tart plum compote. \u003c/p>\n\u003cfigure id=\"attachment_110459\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/IMG_5357-new.jpg\" alt=\"Seared duck with mushrooms and plum compote.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110459\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5357-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5357-new-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5357-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5357-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5357-new-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5357-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5357-new-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Seared duck with mushrooms and plum compote. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The second round of sushi included tovio, a lightly seared version of sea bream, and a bowl of creamy cubes of ankimo (monkfish liver).\u003c/p>\n\u003cp>Though dessert was not an instinct at this point, the homemade strawberry ice cream was irresistible.\u003c/p>\n\u003cfigure id=\"attachment_110460\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/IMG_5360-new.jpg\" alt=\"Homemade strawberry ice cream for dessert.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110460\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5360-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5360-new-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5360-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5360-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5360-new-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5360-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5360-new-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Homemade strawberry ice cream for dessert.\u003cbr>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.delageoakland.com/\" target=\"_blank\">Delage\u003c/a>\u003cbr>\n536 9th St. [\u003ca href=\"https://goo.gl/dnOnzV\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 823-2050\u003cbr>\nHours: Tue-Sat 5:30-9:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/delageca/?rf=1717157848556658\" target=\"_blank\">Delage\u003c/a>\u003cbr>\nPrice Range: $$$ (Omakase menu only, $65)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Agave Uptown Opens in Oakland with Authentic Oaxacan Menu",
"title": "Agave Uptown Opens in Oakland with Authentic Oaxacan Menu",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>It may have opened a few weeks late, but the wait was worth it. When Agave Uptown finally opened its doors yesterday on the ground floor of the \u003ca href=\"http://www.kaporcenter.org/\" target=\"_blank\">Kapor Center for Social Impact\u003c/a>, it was for delicious authentic food in a bright new spot in the hip Uptown neighborhood of Oakland.\u003c/p>\n\u003cp>The restaurant is headed by chef Octavio Diaz, who was busy on opening night working the kitchen and talking to the guests in the full dining room. Diaz and his brothers run the original \u003ca href=\"http://www.agave-mex.com/\" target=\"_blank\">Agave\u003c/a> up in Healdsburg, as well as a nearby market and taqueria there, \u003ca href=\"http://casadelmole.com/\" target=\"_blank\">Casa del Mole\u003c/a>, which sells their original mole sauce to take home. The brothers, who are from a small town in Oaxaca, Mexico, are co-owners and partners in a few other restaurants as well.\u003c/p>\n\u003cp>Diaz originally came to Rohnert Park to live with his uncle when he was just 13 years old. It's that uncle who now graces the wall of Agave Uptown as part of a mural that represents the different parts of Oaxaca -- agave plants, textiles, and a good luck jackrabbit. \u003c/p>\n\u003cfigure id=\"attachment_110398\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/mural1.jpg\" alt=\"Agave Uptown interior with mural that represents the different parts of Oaxaca. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110398\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/mural1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/mural1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/mural1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/mural1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/mural1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/mural1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/mural1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Agave Uptown interior with mural that represents the different parts of Oaxaca. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Well-designed and with large open windows, the restaurant fits about 80-100 people, has an open kitchen, and full bar, as well as a private dining room area for events. Eventually, it will also have a take-out counter for lunch. \u003ca href=\"http://www.sonomawest.com/the_healdsburg_tribune/news/healdsburg-restaurateur-enticed-to-open-oakland-location/article_c7e17322-1d5c-11e6-8113-a3020d5afe3f.html\" target=\"_blank\">Reportedly\u003c/a>, it was \u003ca href=\"http://www.kaporcenter.org/founders-staff/\" target=\"_blank\">Mitch Kapor\u003c/a> and \u003ca href=\"http://www.kaporcenter.org/founders-staff/\" target=\"_blank\">Freada Kapor Klein\u003c/a>, who used to eat at Diaz's Healdsburg restaurant, who convinced Diaz to open the Oakland location. As the ground floor space to the Kapor Center for Social Impact, which has three different organizations working to increase diversity and social impact among students, Agave Uptown has said it will focus on hiring locals to work the kitchen and dining room, and will use the space as a sort of incubator to teach employees the ropes of the restaurant industry.\u003c/p>\n\u003cfigure id=\"attachment_110412\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/agave-staff.jpg\" alt=\"Agave Uptown's open kitchen and staff\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110412\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-staff.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-staff-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-staff-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-staff-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-staff-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-staff-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-staff-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Agave Uptown's open kitchen and staff \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110408\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/agave-bar.jpg\" alt=\"Agave Uptown Bar with bartender mixing cocktails.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110408\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-bar.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-bar-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-bar-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-bar-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-bar-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-bar-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-bar-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Agave Uptown Bar with bartender mixing cocktails. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Certainly, our waiter was friendly and attentive, eager to tell us all about the history of Oaxacan cuisine and recommend the best mezcal on the menu.\u003c/p>\n\u003cfigure id=\"attachment_110407\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/wilbur-waiter.jpg\" alt=\"Our waiter was friendly and attentive, eager to tell us all about the history of Oaxacan cuisine and recommend the best mezcal on the menu.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110407\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/wilbur-waiter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/wilbur-waiter-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/wilbur-waiter-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/wilbur-waiter-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/wilbur-waiter-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/wilbur-waiter-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/wilbur-waiter-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Our friendly, attentive and knowledgeable waiter. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Subtitled \"Mole & Mezcal,\" that's what Agave is all about. Mezcal, a sibling of tequila, is made from the agave plant and is a specialty of Oaxaca. It also tends to have less of a kick than tequila and has been booming in popularity in recent years as small-batch mezcals have made their way up here. If you're curious (or an aficionado), then Agave is the place to go. With more than 30 different \u003ca href=\"http://agaveuptown.com/wp-content/uploads/2016/06/Agave_-Beverages.pdf\" target=\"_blank\">mezcals on the menu\u003c/a>, you can just sip with your meal or try one of the house specialty cocktails. The La Niña Fresa, a mezcal strawberry drink with an actual strawberry frozen inside the giant ice cube, was sweet and refreshing. There are also Mexican craft beers, as a well as a few local brews, and Sonoma County wines. Or, try the house-made ginger beer, which isn't too spicy and tastes more like a soft ginger cocktail than a beer.\u003c/p>\n\u003cfigure id=\"attachment_110416\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/coctail.jpg\" alt=\"La Niña Fresa, a mezcal strawberry drink with an actual strawberry frozen inside the giant ice cube.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110416\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/coctail.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/coctail-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/coctail-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/coctail-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/coctail-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/coctail-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/coctail-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">La Niña Fresa, a mezcal strawberry drink with an actually strawberry frozen inside the giant ice cube. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110417\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/ginger-beer.jpg\" alt=\"House-made ginger beer\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-110417\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/ginger-beer.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ginger-beer-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ginger-beer-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ginger-beer-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ginger-beer-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ginger-beer-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ginger-beer-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">House-made ginger beer \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now that you've had your drinks, it's time to pick from the expansive authentic Oaxacan menu. Yes, there are tacos and guacamole -- and I'm sure they're delicious too -- but if you really want to get the taste of Oaxaca, then you need to try one of the specialties: tasajo (a kind of thinly sliced beef), tlayuda (a kind of Oaxacan pizza), or the molotes (a tiny, sort of dense tamale).\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>We started with a half-order of molotes, which are small and filled with chorizo and a sweet potato blend, topped with queso fresco. They're tasty finger food to get the meal started. I could have kept eating and eating them, but it was time to move on to our main dishes.\u003c/p>\n\u003cfigure id=\"attachment_110414\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/appetizer1.jpg\" alt=\"Molotes filled with chorizo and a sweet potato blend, topped with queso fresco.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110414\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/appetizer1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/appetizer1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/appetizer1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/appetizer1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/appetizer1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/appetizer1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/appetizer1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Molotes filled with chorizo and a sweet potato blend, topped with queso fresco. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Of course, we had to try the house specialty: Mole Negro de Oaxaca. You can get the signature sauce with carnitas, chicken, fish, oysters, or a vegetarian version. We went with \u003ca href=\"http://www.petalumapoultry.com/our-brands/rocky-free-range-chicken/\" target=\"_blank\">the Rocky chicken\u003c/a>, which was perfectly evenly cooked in a rotisserie before being coated in the subtle chocolate sauce.\u003c/p>\n\u003cfigure id=\"attachment_110396\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/mole-chix.jpg\" alt=\"Mole Negro de Oaxaca with chicken\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110396\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/mole-chix.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/mole-chix-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/mole-chix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/mole-chix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/mole-chix-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/mole-chix-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/mole-chix-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mole Negro de Oaxaca with chicken \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now, the mole. There's a reason the recipe is a family secret, passed down from Diaz's mom, with over 20 special (and also secret) ingredients from Oaxaca. It's not quite like any mole I've ever had -- not too sweet, slightly complex and smoky. Basically, it's addictive. Fortunately, the plate comes with tasty rice, beans, and house-made tortillas that can be used to soak up every last bit of sauce.\u003c/p>\n\u003cp>To balance all that food, we decided on a Agave salad: romaine hearts, avocado, queso fresco, pumpkin seeds, tomatoes, and lots and lots of sweet red and orange peppers. It was surprisingly sweet and light, with just a touch of spice from the peppers. A perfectly made salad and complement to the rest of the meal. \u003c/p>\n\u003cfigure id=\"attachment_110411\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/agave-salad.jpg\" alt=\"Agave salad\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110411\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-salad.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-salad-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-salad-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-salad-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-salad-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-salad-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-salad-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Agave salad \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>All the vegetables, meat, and fish are bought from local farmers markets, in Oakland, San Francisco, and up in Healdsburg. There are also some existing vendor relationships with farms around Healdsburg and some Oaxacan specialty items have to come straight from Mexico.\u003c/p>\n\u003cp>To finish it all off, we ordered a Mexican rice pudding, topped with local peaches. I'm not a huge fan of rice pudding, but it was well-made -- creamy, sweet without being too sweet, a taste of vanilla mixed nicely with the peaches.\u003c/p>\n\u003cfigure id=\"attachment_110403\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/rice-pudding.jpg\" alt=\"Mexican rice pudding, topped with local peaches. \" width=\"1920\" height=\"2880\" class=\"size-full wp-image-110403\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/rice-pudding.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/rice-pudding-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/rice-pudding-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/rice-pudding-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/rice-pudding-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/rice-pudding-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/rice-pudding-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mexican rice pudding, topped with local peaches. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And then I was so full, I felt like I had eaten my way all the way through Oaxaca. \u003c/p>\n\u003cfigure id=\"attachment_110410\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/agave-outside.jpg\" alt=\"Agave Uptown exterior\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110410\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-outside.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-outside-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-outside-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-outside-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-outside-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-outside-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-outside-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Agave Uptown exterior \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://agaveuptown.com/\" target=\"_blank\">Agave Uptown\u003c/a>\u003c/strong>\u003cbr>\n2135 Franklin St. [\u003ca href=\"https://goo.gl/sE6Umt\" target=\"_blank\">map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 288-3668\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/AgaveUptown/\" target=\"_blank\">Agave Uptown\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/agaveuptown\" target=\"_blank\">@agaveuptown\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/agaveuptown/\" target=\"_blank\">AgaveUptown\u003c/a>\u003cbr>\nHours: Sun-Wed, 11am-9pm; Tues-Sat 11am-10pm\u003cbr>\nPrice: $$ (entrees $10-$19)\u003c/p>\n\n",
"disqusIdentifier": "110393 http://ww2.kqed.org/bayareabites/?p=110393",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>It may have opened a few weeks late, but the wait was worth it. When Agave Uptown finally opened its doors yesterday on the ground floor of the \u003ca href=\"http://www.kaporcenter.org/\" target=\"_blank\">Kapor Center for Social Impact\u003c/a>, it was for delicious authentic food in a bright new spot in the hip Uptown neighborhood of Oakland.\u003c/p>\n\u003cp>The restaurant is headed by chef Octavio Diaz, who was busy on opening night working the kitchen and talking to the guests in the full dining room. Diaz and his brothers run the original \u003ca href=\"http://www.agave-mex.com/\" target=\"_blank\">Agave\u003c/a> up in Healdsburg, as well as a nearby market and taqueria there, \u003ca href=\"http://casadelmole.com/\" target=\"_blank\">Casa del Mole\u003c/a>, which sells their original mole sauce to take home. The brothers, who are from a small town in Oaxaca, Mexico, are co-owners and partners in a few other restaurants as well.\u003c/p>\n\u003cp>Diaz originally came to Rohnert Park to live with his uncle when he was just 13 years old. It's that uncle who now graces the wall of Agave Uptown as part of a mural that represents the different parts of Oaxaca -- agave plants, textiles, and a good luck jackrabbit. \u003c/p>\n\u003cfigure id=\"attachment_110398\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/mural1.jpg\" alt=\"Agave Uptown interior with mural that represents the different parts of Oaxaca. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110398\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/mural1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/mural1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/mural1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/mural1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/mural1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/mural1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/mural1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Agave Uptown interior with mural that represents the different parts of Oaxaca. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Well-designed and with large open windows, the restaurant fits about 80-100 people, has an open kitchen, and full bar, as well as a private dining room area for events. Eventually, it will also have a take-out counter for lunch. \u003ca href=\"http://www.sonomawest.com/the_healdsburg_tribune/news/healdsburg-restaurateur-enticed-to-open-oakland-location/article_c7e17322-1d5c-11e6-8113-a3020d5afe3f.html\" target=\"_blank\">Reportedly\u003c/a>, it was \u003ca href=\"http://www.kaporcenter.org/founders-staff/\" target=\"_blank\">Mitch Kapor\u003c/a> and \u003ca href=\"http://www.kaporcenter.org/founders-staff/\" target=\"_blank\">Freada Kapor Klein\u003c/a>, who used to eat at Diaz's Healdsburg restaurant, who convinced Diaz to open the Oakland location. As the ground floor space to the Kapor Center for Social Impact, which has three different organizations working to increase diversity and social impact among students, Agave Uptown has said it will focus on hiring locals to work the kitchen and dining room, and will use the space as a sort of incubator to teach employees the ropes of the restaurant industry.\u003c/p>\n\u003cfigure id=\"attachment_110412\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/agave-staff.jpg\" alt=\"Agave Uptown's open kitchen and staff\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110412\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-staff.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-staff-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-staff-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-staff-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-staff-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-staff-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-staff-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Agave Uptown's open kitchen and staff \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110408\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/agave-bar.jpg\" alt=\"Agave Uptown Bar with bartender mixing cocktails.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110408\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-bar.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-bar-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-bar-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-bar-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-bar-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-bar-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-bar-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Agave Uptown Bar with bartender mixing cocktails. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Certainly, our waiter was friendly and attentive, eager to tell us all about the history of Oaxacan cuisine and recommend the best mezcal on the menu.\u003c/p>\n\u003cfigure id=\"attachment_110407\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/wilbur-waiter.jpg\" alt=\"Our waiter was friendly and attentive, eager to tell us all about the history of Oaxacan cuisine and recommend the best mezcal on the menu.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110407\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/wilbur-waiter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/wilbur-waiter-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/wilbur-waiter-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/wilbur-waiter-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/wilbur-waiter-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/wilbur-waiter-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/wilbur-waiter-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Our friendly, attentive and knowledgeable waiter. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Subtitled \"Mole & Mezcal,\" that's what Agave is all about. Mezcal, a sibling of tequila, is made from the agave plant and is a specialty of Oaxaca. It also tends to have less of a kick than tequila and has been booming in popularity in recent years as small-batch mezcals have made their way up here. If you're curious (or an aficionado), then Agave is the place to go. With more than 30 different \u003ca href=\"http://agaveuptown.com/wp-content/uploads/2016/06/Agave_-Beverages.pdf\" target=\"_blank\">mezcals on the menu\u003c/a>, you can just sip with your meal or try one of the house specialty cocktails. The La Niña Fresa, a mezcal strawberry drink with an actual strawberry frozen inside the giant ice cube, was sweet and refreshing. There are also Mexican craft beers, as a well as a few local brews, and Sonoma County wines. Or, try the house-made ginger beer, which isn't too spicy and tastes more like a soft ginger cocktail than a beer.\u003c/p>\n\u003cfigure id=\"attachment_110416\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/coctail.jpg\" alt=\"La Niña Fresa, a mezcal strawberry drink with an actual strawberry frozen inside the giant ice cube.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110416\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/coctail.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/coctail-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/coctail-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/coctail-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/coctail-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/coctail-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/coctail-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">La Niña Fresa, a mezcal strawberry drink with an actually strawberry frozen inside the giant ice cube. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110417\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/ginger-beer.jpg\" alt=\"House-made ginger beer\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-110417\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/ginger-beer.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ginger-beer-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ginger-beer-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ginger-beer-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ginger-beer-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ginger-beer-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ginger-beer-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">House-made ginger beer \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now that you've had your drinks, it's time to pick from the expansive authentic Oaxacan menu. Yes, there are tacos and guacamole -- and I'm sure they're delicious too -- but if you really want to get the taste of Oaxaca, then you need to try one of the specialties: tasajo (a kind of thinly sliced beef), tlayuda (a kind of Oaxacan pizza), or the molotes (a tiny, sort of dense tamale).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>We started with a half-order of molotes, which are small and filled with chorizo and a sweet potato blend, topped with queso fresco. They're tasty finger food to get the meal started. I could have kept eating and eating them, but it was time to move on to our main dishes.\u003c/p>\n\u003cfigure id=\"attachment_110414\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/appetizer1.jpg\" alt=\"Molotes filled with chorizo and a sweet potato blend, topped with queso fresco.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110414\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/appetizer1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/appetizer1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/appetizer1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/appetizer1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/appetizer1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/appetizer1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/appetizer1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Molotes filled with chorizo and a sweet potato blend, topped with queso fresco. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Of course, we had to try the house specialty: Mole Negro de Oaxaca. You can get the signature sauce with carnitas, chicken, fish, oysters, or a vegetarian version. We went with \u003ca href=\"http://www.petalumapoultry.com/our-brands/rocky-free-range-chicken/\" target=\"_blank\">the Rocky chicken\u003c/a>, which was perfectly evenly cooked in a rotisserie before being coated in the subtle chocolate sauce.\u003c/p>\n\u003cfigure id=\"attachment_110396\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/mole-chix.jpg\" alt=\"Mole Negro de Oaxaca with chicken\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110396\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/mole-chix.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/mole-chix-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/mole-chix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/mole-chix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/mole-chix-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/mole-chix-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/mole-chix-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mole Negro de Oaxaca with chicken \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now, the mole. There's a reason the recipe is a family secret, passed down from Diaz's mom, with over 20 special (and also secret) ingredients from Oaxaca. It's not quite like any mole I've ever had -- not too sweet, slightly complex and smoky. Basically, it's addictive. Fortunately, the plate comes with tasty rice, beans, and house-made tortillas that can be used to soak up every last bit of sauce.\u003c/p>\n\u003cp>To balance all that food, we decided on a Agave salad: romaine hearts, avocado, queso fresco, pumpkin seeds, tomatoes, and lots and lots of sweet red and orange peppers. It was surprisingly sweet and light, with just a touch of spice from the peppers. A perfectly made salad and complement to the rest of the meal. \u003c/p>\n\u003cfigure id=\"attachment_110411\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/agave-salad.jpg\" alt=\"Agave salad\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110411\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-salad.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-salad-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-salad-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-salad-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-salad-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-salad-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-salad-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Agave salad \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>All the vegetables, meat, and fish are bought from local farmers markets, in Oakland, San Francisco, and up in Healdsburg. There are also some existing vendor relationships with farms around Healdsburg and some Oaxacan specialty items have to come straight from Mexico.\u003c/p>\n\u003cp>To finish it all off, we ordered a Mexican rice pudding, topped with local peaches. I'm not a huge fan of rice pudding, but it was well-made -- creamy, sweet without being too sweet, a taste of vanilla mixed nicely with the peaches.\u003c/p>\n\u003cfigure id=\"attachment_110403\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/rice-pudding.jpg\" alt=\"Mexican rice pudding, topped with local peaches. \" width=\"1920\" height=\"2880\" class=\"size-full wp-image-110403\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/rice-pudding.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/rice-pudding-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/rice-pudding-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/rice-pudding-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/rice-pudding-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/rice-pudding-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/rice-pudding-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mexican rice pudding, topped with local peaches. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And then I was so full, I felt like I had eaten my way all the way through Oaxaca. \u003c/p>\n\u003cfigure id=\"attachment_110410\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/agave-outside.jpg\" alt=\"Agave Uptown exterior\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110410\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-outside.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-outside-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-outside-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-outside-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-outside-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-outside-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-outside-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Agave Uptown exterior \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://agaveuptown.com/\" target=\"_blank\">Agave Uptown\u003c/a>\u003c/strong>\u003cbr>\n2135 Franklin St. [\u003ca href=\"https://goo.gl/sE6Umt\" target=\"_blank\">map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 288-3668\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/AgaveUptown/\" target=\"_blank\">Agave Uptown\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/agaveuptown\" target=\"_blank\">@agaveuptown\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/agaveuptown/\" target=\"_blank\">AgaveUptown\u003c/a>\u003cbr>\nHours: Sun-Wed, 11am-9pm; Tues-Sat 11am-10pm\u003cbr>\nPrice: $$ (entrees $10-$19)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bay Area Bites Guide to 5 Can't-Miss South Bay Korean Barbecue Restaurants",
"title": "Bay Area Bites Guide to 5 Can't-Miss South Bay Korean Barbecue Restaurants",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Mom said not to play with your food, unless, of course, you’re grilling your own dinner tableside. Korean barbecue is best enjoyed among a group of friends who can help you partake in the gluttonous portions of meat, bottles of cold beer or soju, and delicious side dishes, or banchan. In the South Bay Area, Santa Clara is home to a number of fantastic Korean barbecue restaurants often tucked away in neighborhood shopping centers. Here are five can’t-miss restaurants for Korean barbecue in the South Bay Area. If we missed your favorite please be sure to share it in the comments.\u003c/p>\n\u003ch2>Gooyi Gooyi\u003c/h2>\n\u003cfigure id=\"attachment_109881\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/GooyiGooyi.jpg\" alt=\"The banchan selections at Gooyi Gooyi.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109881\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyi.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyi-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyi-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyi-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyi-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyi-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyi-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The banchan selections at Gooyi Gooyi. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Gooyi Gooyi\u003c/strong> shares a small Santa Clara shopping mall with two adult book stores and Bobby’s Liquor (a mecca for craft beer and small batch spirit enthusiasts), but the small restaurant is a can’t-miss for fans of Korean barbecue. Popular selections here include buttery tender pieces of boneless prime short rib, salt and pepper marinated cubes of short rib, and marinated beef bulgogi which develops a heavenly sweet flavor as it caramelizes on the hot griddle. To wash it all down be sure to order the housemade lemon soju. Gooyi Gooyi stays open until 2am, making it a popular destination to feast on barbecue and drink soju late into the night.\u003c/p>\n\u003cfigure id=\"attachment_109886\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/GooyiGooyiSaltPepperShortRib.jpg\" alt=\"Boneless pieces of short rib marinated in salt and pepper cooking on the griddle at Gooyi Gooyi.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109886\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyiSaltPepperShortRib.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyiSaltPepperShortRib-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyiSaltPepperShortRib-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyiSaltPepperShortRib-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyiSaltPepperShortRib-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyiSaltPepperShortRib-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyiSaltPepperShortRib-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Boneless pieces of short rib marinated in salt and pepper cooking on the griddle at Gooyi Gooyi. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109885\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/GooyiGooyiPrimeShortRib.jpg\" alt=\"A server cooks boneless prime short rib at Gooyi Gooyi.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109885\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyiPrimeShortRib.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyiPrimeShortRib-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyiPrimeShortRib-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyiPrimeShortRib-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyiPrimeShortRib-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyiPrimeShortRib-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyiPrimeShortRib-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A server cooks boneless prime short rib at Gooyi Gooyi. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109884\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/GooyiGooyikimcheRice.jpg\" alt=\"Kimchi fried rice at Gooyi Gooyi\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109884\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyikimcheRice.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyikimcheRice-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyikimcheRice-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyikimcheRice-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyikimcheRice-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyikimcheRice-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyikimcheRice-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Kimchi fried rice at Gooyi Gooyi \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109882\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/GooyiGooyiBulgogi.jpg\" alt=\"Marinated beef bulgogi at Gooyi Gooyi.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109882\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyiBulgogi.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyiBulgogi-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyiBulgogi-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyiBulgogi-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyiBulgogi-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyiBulgogi-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyiBulgogi-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Marinated beef bulgogi at Gooyi Gooyi. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109887\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/GooyiGooyiTables.jpg\" alt=\"Diners inside Gooyi Gooyi in Santa Clara.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109887\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyiTables.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyiTables-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyiTables-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyiTables-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyiTables-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyiTables-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyiTables-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Diners inside Gooyi Gooyi in Santa Clara. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/gooyi-gooyi-santa-clara\" target=\"_blank\">\u003cstrong>Gooyi Gooyi\u003c/strong>\u003c/a>\u003cbr>\n2331 El Camino Real. [\u003ca href=\"https://goo.gl/JGGUFY\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSanta Clara, CA 95050\u003cbr>\nPh: (408) 615-9292\u003cbr>\nHours: Mon-Sat 5pm-2am; Sun 5pm-12am\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Goo-Yi-Goo-Yi/118824201465851\" target=\"_blank\">Goo Yi Goo Yi\u003c/a>\u003cbr>\nPrice Range: $$$ (Entrees more than $25)\u003c/p>\n\u003ch2>Chungdam\u003c/h2>\n\u003cfigure id=\"attachment_109875\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/ChungDam.jpg\" alt=\"The banchan selections at Chungdam.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109875\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungDam.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungDam-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungDam-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungDam-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungDam-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungDam-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungDam-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The banchan selections at Chungdam. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Chungdam\u003c/strong> serves Korean barbecue in a modern and sophisticated environment, making it a popular destination for celebrations. The non-marinated boneless short rib as well as the marinated boneless short rib is a great option for first time visitors. The non-marinated short rib pieces practically melt in your mouth and are great to enjoy the natural flavor of the high quality meat at Chungdam. The marinated pieces become deliciously sweet and sticky as they cook over the hot grill. A glass of cold, crisp Cass Fresh beer is the perfect companion for the sweet and spicy pork bulgogi.\u003c/p>\n\u003cfigure id=\"attachment_109878\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/ChungDamPrimeShortRib.jpg\" alt=\"Slices of boneless short rib cooking on the grill at Chungdam.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109878\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungDamPrimeShortRib.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungDamPrimeShortRib-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungDamPrimeShortRib-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungDamPrimeShortRib-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungDamPrimeShortRib-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungDamPrimeShortRib-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungDamPrimeShortRib-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Slices of boneless short rib cooking on the grill at Chungdam. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109876\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/ChungdamGrill.jpg\" alt=\"Slices of boneless short rib cooking on the grill at Chungdam.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109876\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungdamGrill.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungdamGrill-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungdamGrill-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungdamGrill-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungdamGrill-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungdamGrill-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungdamGrill-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Slices of boneless short rib cooking on the grill at Chungdam. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109877\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/ChungdamMarinatedGalbi.jpg\" alt=\"Marinated beef short rib on on the grill at Chungdam.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109877\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungdamMarinatedGalbi.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungdamMarinatedGalbi-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungdamMarinatedGalbi-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungdamMarinatedGalbi-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungdamMarinatedGalbi-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungdamMarinatedGalbi-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungdamMarinatedGalbi-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Marinated beef short rib on on the grill at Chungdam. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109879\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/ChungDamSpicyPork.jpg\" alt=\"Spicy pork bulgogi at Chungdam.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109879\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungDamSpicyPork.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungDamSpicyPork-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungDamSpicyPork-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungDamSpicyPork-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungDamSpicyPork-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungDamSpicyPork-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungDamSpicyPork-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spicy pork bulgogi at Chungdam. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109880\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/ChungdamTables.jpg\" alt=\"The interior of Chungdam in Santa Clara.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungdamTables.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungdamTables-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungdamTables-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungdamTables-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungdamTables-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungdamTables-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungdamTables-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The interior of Chungdam in Santa Clara. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://chungdamsv.com/\" target=\"_blank\">\u003cstrong>Chungdam\u003c/strong>\u003c/a>\u003cbr>\n3180 El Camino Real [\u003ca href=\"https://goo.gl/GZlcin\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSanta Clara, CA 95051\u003cbr>\nPh: (408) 246-1208\u003cbr>\nHours: Mon-Sat 11am-2:30pm, 5-9:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ChungdamSV\" target=\"_blank\">Chungdam\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/ChungdamSV\" target=\"_blank\">@ChungdamSV\u003c/a>\u003cbr>\nPrice Range: $$$ (Entrees more than $25)\u003c/p>\n\u003ch2>Han Sung Charcoal Barbecue\u003c/h2>\n\u003cfigure id=\"attachment_109889\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/HanSungGalbi.jpg\" alt=\"Short ribs cooking on the charcoal grill at Han Sung.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109889\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/HanSungGalbi.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/HanSungGalbi-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/HanSungGalbi-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/HanSungGalbi-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/HanSungGalbi-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/HanSungGalbi-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/HanSungGalbi-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Short ribs cooking on the charcoal grill at Han Sung. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A sweet smoke lightly lingers in the dining room at \u003cstrong>Han Sung\u003c/strong> as hot charcoal grills cook tableside. The use of the charcoal grill gives this Korean barbecue restaurant a unique flair and adds a touch of smoky flavor to the grilled meats. The thinly sliced beef bulgogi has the perfect touch of sweetness, the charcoal smoke giving the meat an extra touch of savory flavor. The spicy pork bulgogi is prepared in the kitchen but arrives at your table piping hot with sweet, charred tips.\u003c/p>\n\u003cfigure id=\"attachment_109890\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/HanSungRibs.jpg\" alt=\"A server cooks short ribs on the charcoal grill at Han Sung.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109890\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/HanSungRibs.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/HanSungRibs-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/HanSungRibs-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/HanSungRibs-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/HanSungRibs-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/HanSungRibs-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/HanSungRibs-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A server cooks short ribs on the charcoal grill at Han Sung. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109891\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/HanSungSpicyPork.jpg\" alt=\"Spicy pork bulgogi at Han Sung.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109891\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/HanSungSpicyPork.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/HanSungSpicyPork-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/HanSungSpicyPork-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/HanSungSpicyPork-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/HanSungSpicyPork-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/HanSungSpicyPork-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/HanSungSpicyPork-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spicy pork bulgogi at Han Sung. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109892\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/HanSungTables.jpg\" alt=\"Diners inside Han Sung in Santa Clara.\" width=\"1920\" height=\"1234\" class=\"size-full wp-image-109892\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/HanSungTables.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/HanSungTables-400x257.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/HanSungTables-800x514.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/HanSungTables-768x494.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/HanSungTables-1440x926.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/HanSungTables-1180x758.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/HanSungTables-960x617.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Diners inside Han Sung in Santa Clara. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/han-sung-bbq-santa-clara-2\" target=\"_blank\">\u003cstrong>Han Sung Charcoal Barbecue\u003c/strong>\u003c/a>\u003cbr>\n2644 El Camino Real [\u003ca href=\"https://goo.gl/g2BeWA\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSanta Clara, CA 95051\u003cbr>\nPh: (408) 246-7799\u003cbr>\nHours: Mon-Sat 10:30am-12am; Sun 10:30am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/HanSungBBQ/?fref=ts\" target=\"_blank\">Han Sung BBQ\u003c/a>\u003cbr>\nPrice Range: $$$ (Entrees more than $25)\u003c/p>\n\u003ch2>Jang Su Jang\u003c/h2>\n\u003cfigure id=\"attachment_109893\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/JangSuJang.jpg\" alt=\"The banchan selections at Jang Su Jang.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109893\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/JangSuJang.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JangSuJang-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JangSuJang-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JangSuJang-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JangSuJang-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JangSuJang-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JangSuJang-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The banchan selections at Jang Su Jang. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Jang Su Jang\u003c/strong> is regularly recognized by both the Michelin Guide and Zagat for their refined Korean barbecue. Two locations in Santa Clara and Milpitas are wildly popular, so be prepared for a decent wait to get your table. Attentive servers prepare your barbecue at your table and keep your banchan well stocked. The marinated short ribs have a light marinade and are buttery tender, while the pork belly is best when left of the griddle to crisp around the edges.\u003c/p>\n\u003cfigure id=\"attachment_109894\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/JangSuJangGrill.jpg\" alt=\"Marinated short rib and beef bulgogi cooking on the grill at Jang Su Jang.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109894\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/JangSuJangGrill.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JangSuJangGrill-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JangSuJangGrill-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JangSuJangGrill-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JangSuJangGrill-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JangSuJangGrill-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JangSuJangGrill-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Marinated short rib and beef bulgogi cooking on the grill at Jang Su Jang. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109895\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/JangSuJangPork.jpg\" alt=\"Pork belly cooking on the grill at Jang Su Jang.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109895\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/JangSuJangPork.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JangSuJangPork-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JangSuJangPork-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JangSuJangPork-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JangSuJangPork-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JangSuJangPork-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JangSuJangPork-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pork belly cooking on the grill at Jang Su Jang. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109896\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/JangSuJangTables.jpg\" alt=\"Inside Jang Su Jang in Santa Clara.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109896\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/JangSuJangTables.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JangSuJangTables-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JangSuJangTables-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JangSuJangTables-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JangSuJangTables-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JangSuJangTables-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JangSuJangTables-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Jang Su Jang in Santa Clara. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://jangsujang.com/santa-clara/\" target=\"_blank\">\u003cstrong>Jang Su Jang\u003c/strong>\u003c/a>\u003cbr>\n3561 El Camino Real #10 [\u003ca href=\"https://goo.gl/CcbS1U\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSanta Clara, CA 95051\u003cbr>\nPh: (408) 246-1212\u003cbr>\nHours: Mon-Sun 11am-9:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Jang-Su-Jang-123066107742593/?fref=ts\" target=\"_blank\">Jang Su Jang\u003c/a>\u003cbr>\nPrice Range: $$$ (Entrees more than $25)\u003c/p>\n\u003ch2>To Bang\u003c/h2>\n\u003cfigure id=\"attachment_109898\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/ToBangGrill.jpg\" alt=\"The banchan selections and thinly sliced beef cooking on the grill at To Bang.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109898\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/ToBangGrill.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ToBangGrill-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ToBangGrill-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ToBangGrill-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ToBangGrill-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ToBangGrill-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ToBangGrill-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The banchan selections and thinly sliced beef cooking on the grill at To Bang. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Tucked away in a neighborhood shopping center in Santa Clara, \u003cstrong>To Bang\u003c/strong> serves Korean barbecue in gluttonous portions with their popular family style combination dinners. With the combination dinner, guests can enjoy a full spread of thinly sliced beef, pork belly, kimchi stew, seafood pancake, steamed eggs, as well as all-you-can-eat banchan. Dinner combinations also include the option to add beer or soju for the table. To Bang was \u003ca href=\"http://ww2.kqed.org/checkplease/2016/04/21/check-please-bay-area-reviews-to-bang-korean-bbq-tinas-place-and-hopscotch/\">recently featured\u003c/a> on this season of “Check, Please! Bay Area.”\u003c/p>\n\u003cfigure id=\"attachment_109899\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/ToBangMeat.jpg\" alt=\"Cooked thinly sliced beef and pork belly.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109899\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/ToBangMeat.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ToBangMeat-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ToBangMeat-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ToBangMeat-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ToBangMeat-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ToBangMeat-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ToBangMeat-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cooked thinly sliced beef and pork belly. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109897\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/ToBang.jpg\" alt=\"Diners inside To Bang in Santa Clara.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109897\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/ToBang.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ToBang-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ToBang-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ToBang-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ToBang-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ToBang-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ToBang-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Diners inside To Bang in Santa Clara. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.tobangkoreanbbq.com/\" target=\"_blank\">\u003cstrong>To Bang\u003c/strong>\u003c/a>\u003cbr>\n1052 Kiely Blvd. [\u003ca href=\"https://goo.gl/AZ0tMc\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSanta Clara, CA 95051\u003cbr>\nPh: (408) 615-7540\u003cbr>\nHours: Mon-Fri 5:30-11pm; Sat-Sun 4:30-11pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Tobang/111373188896943?fref=ts\" target=\"_blank\">ToBang\u003c/a>\u003cbr>\nPrice Range: $$$ (Entrees more than $25)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
"disqusIdentifier": "109872 http://ww2.kqed.org/bayareabites/?p=109872",
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"excerpt": "In the South Bay Area, Santa Clara is home to a number of fantastic Korean barbecue restaurants often tucked away in neighborhood shopping centers. Here are five can’t-miss restaurants for Korean barbecue in the South Bay Area.",
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"description": "In the South Bay Area, Santa Clara is home to a number of fantastic Korean barbecue restaurants often tucked away in neighborhood shopping centers. Here are five can’t-miss restaurants for Korean barbecue in the South Bay Area.",
"title": "Bay Area Bites Guide to 5 Can't-Miss South Bay Korean Barbecue Restaurants | KQED",
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"headline": "Bay Area Bites Guide to 5 Can't-Miss South Bay Korean Barbecue Restaurants",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Mom said not to play with your food, unless, of course, you’re grilling your own dinner tableside. Korean barbecue is best enjoyed among a group of friends who can help you partake in the gluttonous portions of meat, bottles of cold beer or soju, and delicious side dishes, or banchan. In the South Bay Area, Santa Clara is home to a number of fantastic Korean barbecue restaurants often tucked away in neighborhood shopping centers. Here are five can’t-miss restaurants for Korean barbecue in the South Bay Area. If we missed your favorite please be sure to share it in the comments.\u003c/p>\n\u003ch2>Gooyi Gooyi\u003c/h2>\n\u003cfigure id=\"attachment_109881\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/GooyiGooyi.jpg\" alt=\"The banchan selections at Gooyi Gooyi.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109881\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyi.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyi-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyi-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyi-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyi-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyi-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyi-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The banchan selections at Gooyi Gooyi. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Gooyi Gooyi\u003c/strong> shares a small Santa Clara shopping mall with two adult book stores and Bobby’s Liquor (a mecca for craft beer and small batch spirit enthusiasts), but the small restaurant is a can’t-miss for fans of Korean barbecue. Popular selections here include buttery tender pieces of boneless prime short rib, salt and pepper marinated cubes of short rib, and marinated beef bulgogi which develops a heavenly sweet flavor as it caramelizes on the hot griddle. To wash it all down be sure to order the housemade lemon soju. Gooyi Gooyi stays open until 2am, making it a popular destination to feast on barbecue and drink soju late into the night.\u003c/p>\n\u003cfigure id=\"attachment_109886\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/GooyiGooyiSaltPepperShortRib.jpg\" alt=\"Boneless pieces of short rib marinated in salt and pepper cooking on the griddle at Gooyi Gooyi.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109886\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyiSaltPepperShortRib.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyiSaltPepperShortRib-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyiSaltPepperShortRib-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyiSaltPepperShortRib-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyiSaltPepperShortRib-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyiSaltPepperShortRib-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyiSaltPepperShortRib-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Boneless pieces of short rib marinated in salt and pepper cooking on the griddle at Gooyi Gooyi. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109885\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/GooyiGooyiPrimeShortRib.jpg\" alt=\"A server cooks boneless prime short rib at Gooyi Gooyi.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109885\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyiPrimeShortRib.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyiPrimeShortRib-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyiPrimeShortRib-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyiPrimeShortRib-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyiPrimeShortRib-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyiPrimeShortRib-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyiPrimeShortRib-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A server cooks boneless prime short rib at Gooyi Gooyi. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109884\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/GooyiGooyikimcheRice.jpg\" alt=\"Kimchi fried rice at Gooyi Gooyi\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109884\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyikimcheRice.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyikimcheRice-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyikimcheRice-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyikimcheRice-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyikimcheRice-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyikimcheRice-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyikimcheRice-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Kimchi fried rice at Gooyi Gooyi \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109882\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/GooyiGooyiBulgogi.jpg\" alt=\"Marinated beef bulgogi at Gooyi Gooyi.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109882\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyiBulgogi.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyiBulgogi-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyiBulgogi-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyiBulgogi-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyiBulgogi-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyiBulgogi-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyiBulgogi-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Marinated beef bulgogi at Gooyi Gooyi. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109887\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/GooyiGooyiTables.jpg\" alt=\"Diners inside Gooyi Gooyi in Santa Clara.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109887\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyiTables.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyiTables-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyiTables-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyiTables-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyiTables-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyiTables-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyiTables-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Diners inside Gooyi Gooyi in Santa Clara. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/gooyi-gooyi-santa-clara\" target=\"_blank\">\u003cstrong>Gooyi Gooyi\u003c/strong>\u003c/a>\u003cbr>\n2331 El Camino Real. [\u003ca href=\"https://goo.gl/JGGUFY\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSanta Clara, CA 95050\u003cbr>\nPh: (408) 615-9292\u003cbr>\nHours: Mon-Sat 5pm-2am; Sun 5pm-12am\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Goo-Yi-Goo-Yi/118824201465851\" target=\"_blank\">Goo Yi Goo Yi\u003c/a>\u003cbr>\nPrice Range: $$$ (Entrees more than $25)\u003c/p>\n\u003ch2>Chungdam\u003c/h2>\n\u003cfigure id=\"attachment_109875\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/ChungDam.jpg\" alt=\"The banchan selections at Chungdam.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109875\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungDam.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungDam-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungDam-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungDam-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungDam-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungDam-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungDam-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The banchan selections at Chungdam. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Chungdam\u003c/strong> serves Korean barbecue in a modern and sophisticated environment, making it a popular destination for celebrations. The non-marinated boneless short rib as well as the marinated boneless short rib is a great option for first time visitors. The non-marinated short rib pieces practically melt in your mouth and are great to enjoy the natural flavor of the high quality meat at Chungdam. The marinated pieces become deliciously sweet and sticky as they cook over the hot grill. A glass of cold, crisp Cass Fresh beer is the perfect companion for the sweet and spicy pork bulgogi.\u003c/p>\n\u003cfigure id=\"attachment_109878\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/ChungDamPrimeShortRib.jpg\" alt=\"Slices of boneless short rib cooking on the grill at Chungdam.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109878\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungDamPrimeShortRib.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungDamPrimeShortRib-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungDamPrimeShortRib-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungDamPrimeShortRib-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungDamPrimeShortRib-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungDamPrimeShortRib-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungDamPrimeShortRib-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Slices of boneless short rib cooking on the grill at Chungdam. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109876\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/ChungdamGrill.jpg\" alt=\"Slices of boneless short rib cooking on the grill at Chungdam.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109876\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungdamGrill.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungdamGrill-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungdamGrill-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungdamGrill-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungdamGrill-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungdamGrill-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungdamGrill-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Slices of boneless short rib cooking on the grill at Chungdam. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109877\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/ChungdamMarinatedGalbi.jpg\" alt=\"Marinated beef short rib on on the grill at Chungdam.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109877\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungdamMarinatedGalbi.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungdamMarinatedGalbi-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungdamMarinatedGalbi-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungdamMarinatedGalbi-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungdamMarinatedGalbi-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungdamMarinatedGalbi-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungdamMarinatedGalbi-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Marinated beef short rib on on the grill at Chungdam. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109879\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/ChungDamSpicyPork.jpg\" alt=\"Spicy pork bulgogi at Chungdam.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109879\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungDamSpicyPork.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungDamSpicyPork-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungDamSpicyPork-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungDamSpicyPork-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungDamSpicyPork-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungDamSpicyPork-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungDamSpicyPork-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spicy pork bulgogi at Chungdam. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109880\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/ChungdamTables.jpg\" alt=\"The interior of Chungdam in Santa Clara.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungdamTables.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungdamTables-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungdamTables-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungdamTables-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungdamTables-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungdamTables-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungdamTables-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The interior of Chungdam in Santa Clara. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://chungdamsv.com/\" target=\"_blank\">\u003cstrong>Chungdam\u003c/strong>\u003c/a>\u003cbr>\n3180 El Camino Real [\u003ca href=\"https://goo.gl/GZlcin\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSanta Clara, CA 95051\u003cbr>\nPh: (408) 246-1208\u003cbr>\nHours: Mon-Sat 11am-2:30pm, 5-9:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ChungdamSV\" target=\"_blank\">Chungdam\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/ChungdamSV\" target=\"_blank\">@ChungdamSV\u003c/a>\u003cbr>\nPrice Range: $$$ (Entrees more than $25)\u003c/p>\n\u003ch2>Han Sung Charcoal Barbecue\u003c/h2>\n\u003cfigure id=\"attachment_109889\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/HanSungGalbi.jpg\" alt=\"Short ribs cooking on the charcoal grill at Han Sung.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109889\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/HanSungGalbi.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/HanSungGalbi-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/HanSungGalbi-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/HanSungGalbi-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/HanSungGalbi-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/HanSungGalbi-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/HanSungGalbi-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Short ribs cooking on the charcoal grill at Han Sung. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A sweet smoke lightly lingers in the dining room at \u003cstrong>Han Sung\u003c/strong> as hot charcoal grills cook tableside. The use of the charcoal grill gives this Korean barbecue restaurant a unique flair and adds a touch of smoky flavor to the grilled meats. The thinly sliced beef bulgogi has the perfect touch of sweetness, the charcoal smoke giving the meat an extra touch of savory flavor. The spicy pork bulgogi is prepared in the kitchen but arrives at your table piping hot with sweet, charred tips.\u003c/p>\n\u003cfigure id=\"attachment_109890\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/HanSungRibs.jpg\" alt=\"A server cooks short ribs on the charcoal grill at Han Sung.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109890\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/HanSungRibs.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/HanSungRibs-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/HanSungRibs-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/HanSungRibs-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/HanSungRibs-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/HanSungRibs-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/HanSungRibs-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A server cooks short ribs on the charcoal grill at Han Sung. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109891\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/HanSungSpicyPork.jpg\" alt=\"Spicy pork bulgogi at Han Sung.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109891\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/HanSungSpicyPork.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/HanSungSpicyPork-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/HanSungSpicyPork-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/HanSungSpicyPork-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/HanSungSpicyPork-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/HanSungSpicyPork-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/HanSungSpicyPork-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spicy pork bulgogi at Han Sung. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109892\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/HanSungTables.jpg\" alt=\"Diners inside Han Sung in Santa Clara.\" width=\"1920\" height=\"1234\" class=\"size-full wp-image-109892\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/HanSungTables.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/HanSungTables-400x257.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/HanSungTables-800x514.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/HanSungTables-768x494.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/HanSungTables-1440x926.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/HanSungTables-1180x758.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/HanSungTables-960x617.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Diners inside Han Sung in Santa Clara. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/han-sung-bbq-santa-clara-2\" target=\"_blank\">\u003cstrong>Han Sung Charcoal Barbecue\u003c/strong>\u003c/a>\u003cbr>\n2644 El Camino Real [\u003ca href=\"https://goo.gl/g2BeWA\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSanta Clara, CA 95051\u003cbr>\nPh: (408) 246-7799\u003cbr>\nHours: Mon-Sat 10:30am-12am; Sun 10:30am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/HanSungBBQ/?fref=ts\" target=\"_blank\">Han Sung BBQ\u003c/a>\u003cbr>\nPrice Range: $$$ (Entrees more than $25)\u003c/p>\n\u003ch2>Jang Su Jang\u003c/h2>\n\u003cfigure id=\"attachment_109893\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/JangSuJang.jpg\" alt=\"The banchan selections at Jang Su Jang.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109893\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/JangSuJang.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JangSuJang-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JangSuJang-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JangSuJang-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JangSuJang-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JangSuJang-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JangSuJang-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The banchan selections at Jang Su Jang. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Jang Su Jang\u003c/strong> is regularly recognized by both the Michelin Guide and Zagat for their refined Korean barbecue. Two locations in Santa Clara and Milpitas are wildly popular, so be prepared for a decent wait to get your table. Attentive servers prepare your barbecue at your table and keep your banchan well stocked. The marinated short ribs have a light marinade and are buttery tender, while the pork belly is best when left of the griddle to crisp around the edges.\u003c/p>\n\u003cfigure id=\"attachment_109894\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/JangSuJangGrill.jpg\" alt=\"Marinated short rib and beef bulgogi cooking on the grill at Jang Su Jang.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109894\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/JangSuJangGrill.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JangSuJangGrill-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JangSuJangGrill-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JangSuJangGrill-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JangSuJangGrill-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JangSuJangGrill-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JangSuJangGrill-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Marinated short rib and beef bulgogi cooking on the grill at Jang Su Jang. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109895\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/JangSuJangPork.jpg\" alt=\"Pork belly cooking on the grill at Jang Su Jang.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109895\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/JangSuJangPork.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JangSuJangPork-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JangSuJangPork-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JangSuJangPork-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JangSuJangPork-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JangSuJangPork-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JangSuJangPork-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pork belly cooking on the grill at Jang Su Jang. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109896\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/JangSuJangTables.jpg\" alt=\"Inside Jang Su Jang in Santa Clara.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109896\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/JangSuJangTables.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JangSuJangTables-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JangSuJangTables-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JangSuJangTables-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JangSuJangTables-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JangSuJangTables-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JangSuJangTables-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Jang Su Jang in Santa Clara. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://jangsujang.com/santa-clara/\" target=\"_blank\">\u003cstrong>Jang Su Jang\u003c/strong>\u003c/a>\u003cbr>\n3561 El Camino Real #10 [\u003ca href=\"https://goo.gl/CcbS1U\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSanta Clara, CA 95051\u003cbr>\nPh: (408) 246-1212\u003cbr>\nHours: Mon-Sun 11am-9:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Jang-Su-Jang-123066107742593/?fref=ts\" target=\"_blank\">Jang Su Jang\u003c/a>\u003cbr>\nPrice Range: $$$ (Entrees more than $25)\u003c/p>\n\u003ch2>To Bang\u003c/h2>\n\u003cfigure id=\"attachment_109898\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/ToBangGrill.jpg\" alt=\"The banchan selections and thinly sliced beef cooking on the grill at To Bang.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109898\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/ToBangGrill.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ToBangGrill-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ToBangGrill-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ToBangGrill-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ToBangGrill-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ToBangGrill-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ToBangGrill-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The banchan selections and thinly sliced beef cooking on the grill at To Bang. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Tucked away in a neighborhood shopping center in Santa Clara, \u003cstrong>To Bang\u003c/strong> serves Korean barbecue in gluttonous portions with their popular family style combination dinners. With the combination dinner, guests can enjoy a full spread of thinly sliced beef, pork belly, kimchi stew, seafood pancake, steamed eggs, as well as all-you-can-eat banchan. Dinner combinations also include the option to add beer or soju for the table. To Bang was \u003ca href=\"http://ww2.kqed.org/checkplease/2016/04/21/check-please-bay-area-reviews-to-bang-korean-bbq-tinas-place-and-hopscotch/\">recently featured\u003c/a> on this season of “Check, Please! Bay Area.”\u003c/p>\n\u003cfigure id=\"attachment_109899\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/ToBangMeat.jpg\" alt=\"Cooked thinly sliced beef and pork belly.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109899\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/ToBangMeat.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ToBangMeat-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ToBangMeat-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ToBangMeat-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ToBangMeat-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ToBangMeat-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ToBangMeat-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cooked thinly sliced beef and pork belly. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109897\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/ToBang.jpg\" alt=\"Diners inside To Bang in Santa Clara.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109897\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/ToBang.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ToBang-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ToBang-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ToBang-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ToBang-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ToBang-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ToBang-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Diners inside To Bang in Santa Clara. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.tobangkoreanbbq.com/\" target=\"_blank\">\u003cstrong>To Bang\u003c/strong>\u003c/a>\u003cbr>\n1052 Kiely Blvd. [\u003ca href=\"https://goo.gl/AZ0tMc\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSanta Clara, CA 95051\u003cbr>\nPh: (408) 615-7540\u003cbr>\nHours: Mon-Fri 5:30-11pm; Sat-Sun 4:30-11pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Tobang/111373188896943?fref=ts\" target=\"_blank\">ToBang\u003c/a>\u003cbr>\nPrice Range: $$$ (Entrees more than $25)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "5 Bites: Casual Caribbean Eats in Oakland",
"title": "5 Bites: Casual Caribbean Eats in Oakland",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>There's plenty of comfort food cuisine to choose from in Oakland's \u003ca href=\"http://priceonomics.com/the-most-and-least-diverse-cities-in-america/\" target=\"_blank\">incredibly diverse population\u003c/a>, whether you want to dig into a \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/02/5-bites-ridiculously-good-asian-rice-bowls-in-berkeley-and-oakland/\" target=\"_blank\">sizzling bowl of Korean \u003cem>bi bim bap\u003c/em>\u003c/a> or use Ethiopian \u003cem>injera\u003c/em> to scoop up savory mouthfuls of \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/04/bay-area-bites-guide-to-7-favorite-ethiopian-restaurants-in-berkeley-and-oakland/\" target=\"_blank\">stewed okra and potatoes\u003c/a>. In recent years, several talented chefs have opened up deeply personal restaurants that draw inspiration from their connections to the Caribbean with markedly Californian influences. Here's five suggestions in Oakland to sample affordable and appetizing island fare; please let us know your favorites in the comments. \u003c/p>\n\u003ch2>Where California Intersects with the Caribbean\u003c/h2>\n\u003cfigure id=\"attachment_109720\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/ollie2.jpg\" alt=\"Good golly, Miss Ollie's: her sumptuous Afro-Caribbean food is always a delight.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-109720\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/ollie2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/ollie2-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/ollie2-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/ollie2-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/ollie2-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/ollie2-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/ollie2-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Good golly, Miss Ollie's: her sumptuous Afro-Caribbean food is always a delight for the senses. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Chef Sarah Kirnon has \u003ca href=\"http://www.sfgate.com/restaurants/diningout/article/Miss-Ollie-s-is-a-down-home-delight-4450995.php\" target=\"_blank\">received much praise for her soulful cooking\u003c/a> at \u003cstrong>\u003ca href=\"http://www.realmissolliesoakland.com/\" target=\"_blank\">Miss Ollie's\u003c/a>\u003c/strong>, her congenial three-year-old restaurant located in Old Oakland. Originally from Barbados, Kirnon's \u003ca href=\"https://en.wikipedia.org/wiki/Afro-Caribbean\" target=\"_blank\">Afro-Caribbean\u003c/a> menu reflects the food she grew up with under the care of her grandmother (who she honors through the restaurant's name.) But her tenure in Northern Californian is evident through the seasonal dishes she expertly executes with locally sourced ingredients. The menu changes daily, but the popular Jamaican stew of \u003ca href=\"https://en.wikipedia.org/wiki/Ackee_and_saltfish\" target=\"_blank\">salt fish and ackee\u003c/a> makes a regular appearance at lunch and dinnertime. \u003ca href=\"http://www.nlj.gov.jm/FeastingontheHeritage/ackee.htm\" target=\"_blank\">The national fruit of Jamaica\u003c/a> is often paired with cod (that's soaked to remove some of the preserved fish's saltiness) and spiced up with a mix of sweet pimento and Scotch bonnet peppers, spring garlic, onions and thyme. And be sure to treat yourself at the beginning of your meal and order some of their \u003cem>phoularie\u003c/em>, or split pea and okra fritters, as a starter. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.realmissolliesoakland.com/\" target=\"_blank\">Real Miss Ollie's Oakland\u003c/a>\u003c/strong>\u003cbr>\n901 Washington Street [\u003ca href=\"https://goo.gl/maps/eLhUGeux4642\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 285-6188\u003cbr>\nHours: Lunch Tue-Fri 11:30am-2pm; Sat 12-3pm; Dinner Tue-Thu 5:30-9:30pm; Fri-Sat 5:30-10:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/MissOllies/\" target=\"_blank\">Miss Ollie's\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/missollie\" target=\"_blank\">@missollie\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\u003ch2>Down Home Jamaica in Uptown\u003c/h2>\n\u003cfigure id=\"attachment_109459\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/BEST.jpg\" alt=\"Kingston 11 Cuisine\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-109459\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/BEST.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/BEST-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/BEST-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/BEST-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/BEST-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/BEST-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/BEST-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stop in for dinner if you'd like a pricier, platter-sized portion of their delicious jerk chicken. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When you want Californian-Jamaican food, \u003cstrong>\u003ca href=\"http://kingston11eats.com/\" target=\"_blank\">Kingston 11 Cuisine\u003c/a>\u003c/strong> is where you'll find Caribbean staples such as curried goat or oxtail stew prepared with seasonal ingredients from local purveyors. At lunchtime, Jamaican chef-owner Nigel Jones serves up a classic dish from his native country, jerk chicken, as a sandwich with salad or fries. Tender pieces of marinated and smoked \u003ca href=\"http://www.maryschickens.com/organicchicken.htm\" target=\"_blank\">Mary's Organic Chicken\u003c/a> is chopped up and layered with sweet, fried plantains and housemade coleslaw on a \u003ca href=\"http://www.semifreddis.com/\" target=\"_blank\">Semifreddi Bakery\u003c/a> roll. While the sandwich is mildly spicy, you can add more heat with the bottles of imported Scotch bonnet hot sauce at your table. Also recommended is the vegetarian Jamaican patty filled with sautéed spinach and paired with a cilantro pesto dipping sauce.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://kingston11eats.com/\" target=\"_blank\">Kingston 11 Cuisine\u003c/a>\u003c/strong>\u003cbr>\n2270 Telegraph Avenue [\u003ca href=\"https://goo.gl/maps/mCGwNDFsecL2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 465-255\u003cbr>\nHours: Lunch Tue-Fri 11am-2pm; Dinner Tue-Sat 5-10pm; Sunday Brunch 11-4pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Kingston-11-Cuisine-184753371550813/\" target=\"_blank\">Kingston 11 Cuisine\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/kingston11eats\" target=\"_blank\">@kingston11eats\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17 at lunch)\u003c/p>\n\u003ch2>A Fusion of Global Flavors Meets the Dominican Republic\u003c/h2>\n\u003cfigure id=\"attachment_109512\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_7821.jpg\" alt=\"A bowlful of braised black Angus oxtail, stewed beans, steamed rice, coleslaw with maduros (plantains) and a fried egg makes for a hearty lunch from alaMar.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-109512\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_7821.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_7821-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_7821-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_7821-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_7821-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_7821-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_7821-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A bowlful of braised oxtail, stewed beans, steamed rice, coleslaw with maduros (plantains) and a fried egg makes for a hearty lunch from alaMar. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Chef-owner Nelson German blends his Dominican-American background with Californian, Mediterranean and Asian cuisine at \u003ca href=\"http://www.alamaroakland.com/\" target=\"_blank\">alaMar Kitchen & Bar\u003c/a>. German's lunchtime menu is where you'll find one representation of his heritage: an array of Dominican rice bowls topped with braised vegetables, chicken or black Angus oxtail. Attractively presented in a large enameled cast iron vessel, you'll receive a generous helping of steamed rice, stewed beans and cabbage slaw. You'll also want to add on extras such as a fried egg, avocado or \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Cooking_plantain\" target=\"_blank\">maduros\u003c/a>\u003c/em>. alaMar also offers special sandwiches at lunchtime, such as beef \u003cem>chorizo\u003c/em> with \u003cem>shishito\u003c/em> peppers on ciabatta bread.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.alamaroakland.com/\" target=\"_blank\">alaMar Kitchen & Bar\u003c/a>\u003c/strong>\u003cbr>\n100 Grand Avenue [\u003ca href=\"https://goo.gl/maps/XnZBpNa1z2v\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 907-7555\u003cbr>\nHours: Mon 5-9pm; Tue-Thu 11:30am-2:30pm, 5-9pm; Fri 11:30am-2:30pm, 5-10pm; Sat 5-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/alamaroak/\" target=\"_blank\">alaMar\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/alamaroakland\" target=\"_blank\">@alamaroakland\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17 for lunch)\u003c/p>\n\u003ch2>For When You Want to Feast and Dance\u003c/h2>\n\u003cfigure id=\"attachment_109682\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_7831.jpg\" alt=\"New Karibbean City serves their ample lunches in to go containers, which you'll more than likely use to carry out your leftovers.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-109682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_7831.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_7831-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_7831-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_7831-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_7831-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_7831-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_7831-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">New Karibbean City serves their ample lunches in to go containers, which you'll more than likely use to carry out your leftovers. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A nightclub that hosts live music shows featuring \u003cem>reggae\u003c/em>, \u003cem>soca\u003c/em> and other Caribbean music acts, \u003cstrong>\u003ca href=\"http://nkcoakland.com/\" target=\"_blank\">New Karibbean City\u003c/a>\u003c/strong> also cooks up a short menu of traditional island sandwiches, stews and fried dishes for lunch and dinner. The vibe is laid-back during the day, so there's no table service. Once you head upstairs to the club, order and sit at the bar or take it to go. Try their curried goat stew or the spicy \u003ca href=\"http://cooklikeajamaican.com/jamaican-escovitch-fish/\" target=\"_blank\">Escovitch fish\u003c/a>; you'll get an entire fried fish (but not deboned, so have plenty of napkins nearby) topped with sautéed onions, garlic and tomatoes. All of their entrees are accompanied by sweet plantains and an overflowing mound of fragrant rice and beans.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://nkcoakland.com/\" target=\"_blank\">New Karibbean City\u003c/a>\u003c/strong>\u003cbr>\n1408 Webster Street [\u003ca href=\"https://goo.gl/maps/y4mc6p2ynUC2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94620\u003cbr>\nPh: (510) 251-0769\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/NewKaribbeanCity/\" target=\"_blank\">New Karibbean City\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/nkc_oakland\" target=\"_blank\">@NKC_Oakland\u003c/a>\u003cbr>\nHours: Wed-Thu 12-9pm; Fri-Sat 12pm-4am\u003cbr>\nPrice range: $ (Entrees $10 and under for lunch)\u003c/p>\n\u003ch2>Fire-Grilled Afro-Caribbean Street Food\u003c/h2>\n\u003cfigure id=\"attachment_109698\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/suya.jpg\" alt=\"A grilled feast at Suya: beef skewers with suya pepper spice, corn and plantains.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-109698\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/suya.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/suya-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/suya-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/suya-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/suya-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/suya-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/suya-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A grilled feast at Suya: beef skewers with suya pepper spice, corn and plantains. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At their Berkeley and Oakland locations, \u003cstrong>\u003ca href=\"http://suyaafricangrill.com/index.html\" target=\"_blank\">Suya African-Caribbean Grill\u003c/a>\u003c/strong> maintains an informal, simple menu that's centered around skewers of grilled meat or vegetables. You can choose from two signature seasonings: \u003cem>suya\u003c/em> pepper, a peanut-based Nigerian \u003ca href=\"http://www.the-grilling-spot.com/suya.html\" target=\"_blank\">spice rub\u003c/a> or Jamaican jerk flavors (which has a spicy, lively kick.) Order them alone or indulge in a more substantial meal with two sides, crispy flatbread and aioli. They also offer wraps, daily specials and Jamaican-style patties.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://suyaafricangrill.com/index.html\" target=\"_blank\">Suya African-Caribbean Grill\u003c/a>\u003c/strong>\u003cbr>\n408 22nd Street [\u003ca href=\"https://goo.gl/maps/o2HWSxSztA92\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 465-SUYA\u003cbr>\nHours: Mon-Fri: 11am-3pm and 5pm-8pm; Sat 12pm-5pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/SuyaAfricanGrill/\" target=\"_blank\">Suya African Caribbean Grill\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/SuyaAfricanGril\" target=\"_blank\">@SuyaAfricanGril\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\n",
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"excerpt": "In recent years, several talented chefs have opened up deeply personal restaurants that draw inspiration from their connections to the Caribbean with markedly Californian influences.",
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"headline": "5 Bites: Casual Caribbean Eats in Oakland",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>There's plenty of comfort food cuisine to choose from in Oakland's \u003ca href=\"http://priceonomics.com/the-most-and-least-diverse-cities-in-america/\" target=\"_blank\">incredibly diverse population\u003c/a>, whether you want to dig into a \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/02/5-bites-ridiculously-good-asian-rice-bowls-in-berkeley-and-oakland/\" target=\"_blank\">sizzling bowl of Korean \u003cem>bi bim bap\u003c/em>\u003c/a> or use Ethiopian \u003cem>injera\u003c/em> to scoop up savory mouthfuls of \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/04/bay-area-bites-guide-to-7-favorite-ethiopian-restaurants-in-berkeley-and-oakland/\" target=\"_blank\">stewed okra and potatoes\u003c/a>. In recent years, several talented chefs have opened up deeply personal restaurants that draw inspiration from their connections to the Caribbean with markedly Californian influences. Here's five suggestions in Oakland to sample affordable and appetizing island fare; please let us know your favorites in the comments. \u003c/p>\n\u003ch2>Where California Intersects with the Caribbean\u003c/h2>\n\u003cfigure id=\"attachment_109720\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/ollie2.jpg\" alt=\"Good golly, Miss Ollie's: her sumptuous Afro-Caribbean food is always a delight.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-109720\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/ollie2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/ollie2-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/ollie2-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/ollie2-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/ollie2-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/ollie2-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/ollie2-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Good golly, Miss Ollie's: her sumptuous Afro-Caribbean food is always a delight for the senses. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Chef Sarah Kirnon has \u003ca href=\"http://www.sfgate.com/restaurants/diningout/article/Miss-Ollie-s-is-a-down-home-delight-4450995.php\" target=\"_blank\">received much praise for her soulful cooking\u003c/a> at \u003cstrong>\u003ca href=\"http://www.realmissolliesoakland.com/\" target=\"_blank\">Miss Ollie's\u003c/a>\u003c/strong>, her congenial three-year-old restaurant located in Old Oakland. Originally from Barbados, Kirnon's \u003ca href=\"https://en.wikipedia.org/wiki/Afro-Caribbean\" target=\"_blank\">Afro-Caribbean\u003c/a> menu reflects the food she grew up with under the care of her grandmother (who she honors through the restaurant's name.) But her tenure in Northern Californian is evident through the seasonal dishes she expertly executes with locally sourced ingredients. The menu changes daily, but the popular Jamaican stew of \u003ca href=\"https://en.wikipedia.org/wiki/Ackee_and_saltfish\" target=\"_blank\">salt fish and ackee\u003c/a> makes a regular appearance at lunch and dinnertime. \u003ca href=\"http://www.nlj.gov.jm/FeastingontheHeritage/ackee.htm\" target=\"_blank\">The national fruit of Jamaica\u003c/a> is often paired with cod (that's soaked to remove some of the preserved fish's saltiness) and spiced up with a mix of sweet pimento and Scotch bonnet peppers, spring garlic, onions and thyme. And be sure to treat yourself at the beginning of your meal and order some of their \u003cem>phoularie\u003c/em>, or split pea and okra fritters, as a starter. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.realmissolliesoakland.com/\" target=\"_blank\">Real Miss Ollie's Oakland\u003c/a>\u003c/strong>\u003cbr>\n901 Washington Street [\u003ca href=\"https://goo.gl/maps/eLhUGeux4642\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 285-6188\u003cbr>\nHours: Lunch Tue-Fri 11:30am-2pm; Sat 12-3pm; Dinner Tue-Thu 5:30-9:30pm; Fri-Sat 5:30-10:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/MissOllies/\" target=\"_blank\">Miss Ollie's\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/missollie\" target=\"_blank\">@missollie\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\u003ch2>Down Home Jamaica in Uptown\u003c/h2>\n\u003cfigure id=\"attachment_109459\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/BEST.jpg\" alt=\"Kingston 11 Cuisine\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-109459\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/BEST.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/BEST-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/BEST-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/BEST-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/BEST-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/BEST-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/BEST-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stop in for dinner if you'd like a pricier, platter-sized portion of their delicious jerk chicken. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When you want Californian-Jamaican food, \u003cstrong>\u003ca href=\"http://kingston11eats.com/\" target=\"_blank\">Kingston 11 Cuisine\u003c/a>\u003c/strong> is where you'll find Caribbean staples such as curried goat or oxtail stew prepared with seasonal ingredients from local purveyors. At lunchtime, Jamaican chef-owner Nigel Jones serves up a classic dish from his native country, jerk chicken, as a sandwich with salad or fries. Tender pieces of marinated and smoked \u003ca href=\"http://www.maryschickens.com/organicchicken.htm\" target=\"_blank\">Mary's Organic Chicken\u003c/a> is chopped up and layered with sweet, fried plantains and housemade coleslaw on a \u003ca href=\"http://www.semifreddis.com/\" target=\"_blank\">Semifreddi Bakery\u003c/a> roll. While the sandwich is mildly spicy, you can add more heat with the bottles of imported Scotch bonnet hot sauce at your table. Also recommended is the vegetarian Jamaican patty filled with sautéed spinach and paired with a cilantro pesto dipping sauce.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://kingston11eats.com/\" target=\"_blank\">Kingston 11 Cuisine\u003c/a>\u003c/strong>\u003cbr>\n2270 Telegraph Avenue [\u003ca href=\"https://goo.gl/maps/mCGwNDFsecL2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 465-255\u003cbr>\nHours: Lunch Tue-Fri 11am-2pm; Dinner Tue-Sat 5-10pm; Sunday Brunch 11-4pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Kingston-11-Cuisine-184753371550813/\" target=\"_blank\">Kingston 11 Cuisine\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/kingston11eats\" target=\"_blank\">@kingston11eats\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17 at lunch)\u003c/p>\n\u003ch2>A Fusion of Global Flavors Meets the Dominican Republic\u003c/h2>\n\u003cfigure id=\"attachment_109512\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_7821.jpg\" alt=\"A bowlful of braised black Angus oxtail, stewed beans, steamed rice, coleslaw with maduros (plantains) and a fried egg makes for a hearty lunch from alaMar.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-109512\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_7821.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_7821-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_7821-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_7821-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_7821-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_7821-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_7821-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A bowlful of braised oxtail, stewed beans, steamed rice, coleslaw with maduros (plantains) and a fried egg makes for a hearty lunch from alaMar. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Chef-owner Nelson German blends his Dominican-American background with Californian, Mediterranean and Asian cuisine at \u003ca href=\"http://www.alamaroakland.com/\" target=\"_blank\">alaMar Kitchen & Bar\u003c/a>. German's lunchtime menu is where you'll find one representation of his heritage: an array of Dominican rice bowls topped with braised vegetables, chicken or black Angus oxtail. Attractively presented in a large enameled cast iron vessel, you'll receive a generous helping of steamed rice, stewed beans and cabbage slaw. You'll also want to add on extras such as a fried egg, avocado or \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Cooking_plantain\" target=\"_blank\">maduros\u003c/a>\u003c/em>. alaMar also offers special sandwiches at lunchtime, such as beef \u003cem>chorizo\u003c/em> with \u003cem>shishito\u003c/em> peppers on ciabatta bread.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.alamaroakland.com/\" target=\"_blank\">alaMar Kitchen & Bar\u003c/a>\u003c/strong>\u003cbr>\n100 Grand Avenue [\u003ca href=\"https://goo.gl/maps/XnZBpNa1z2v\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 907-7555\u003cbr>\nHours: Mon 5-9pm; Tue-Thu 11:30am-2:30pm, 5-9pm; Fri 11:30am-2:30pm, 5-10pm; Sat 5-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/alamaroak/\" target=\"_blank\">alaMar\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/alamaroakland\" target=\"_blank\">@alamaroakland\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17 for lunch)\u003c/p>\n\u003ch2>For When You Want to Feast and Dance\u003c/h2>\n\u003cfigure id=\"attachment_109682\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_7831.jpg\" alt=\"New Karibbean City serves their ample lunches in to go containers, which you'll more than likely use to carry out your leftovers.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-109682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_7831.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_7831-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_7831-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_7831-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_7831-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_7831-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_7831-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">New Karibbean City serves their ample lunches in to go containers, which you'll more than likely use to carry out your leftovers. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A nightclub that hosts live music shows featuring \u003cem>reggae\u003c/em>, \u003cem>soca\u003c/em> and other Caribbean music acts, \u003cstrong>\u003ca href=\"http://nkcoakland.com/\" target=\"_blank\">New Karibbean City\u003c/a>\u003c/strong> also cooks up a short menu of traditional island sandwiches, stews and fried dishes for lunch and dinner. The vibe is laid-back during the day, so there's no table service. Once you head upstairs to the club, order and sit at the bar or take it to go. Try their curried goat stew or the spicy \u003ca href=\"http://cooklikeajamaican.com/jamaican-escovitch-fish/\" target=\"_blank\">Escovitch fish\u003c/a>; you'll get an entire fried fish (but not deboned, so have plenty of napkins nearby) topped with sautéed onions, garlic and tomatoes. All of their entrees are accompanied by sweet plantains and an overflowing mound of fragrant rice and beans.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://nkcoakland.com/\" target=\"_blank\">New Karibbean City\u003c/a>\u003c/strong>\u003cbr>\n1408 Webster Street [\u003ca href=\"https://goo.gl/maps/y4mc6p2ynUC2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94620\u003cbr>\nPh: (510) 251-0769\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/NewKaribbeanCity/\" target=\"_blank\">New Karibbean City\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/nkc_oakland\" target=\"_blank\">@NKC_Oakland\u003c/a>\u003cbr>\nHours: Wed-Thu 12-9pm; Fri-Sat 12pm-4am\u003cbr>\nPrice range: $ (Entrees $10 and under for lunch)\u003c/p>\n\u003ch2>Fire-Grilled Afro-Caribbean Street Food\u003c/h2>\n\u003cfigure id=\"attachment_109698\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/suya.jpg\" alt=\"A grilled feast at Suya: beef skewers with suya pepper spice, corn and plantains.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-109698\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/suya.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/suya-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/suya-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/suya-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/suya-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/suya-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/suya-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A grilled feast at Suya: beef skewers with suya pepper spice, corn and plantains. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At their Berkeley and Oakland locations, \u003cstrong>\u003ca href=\"http://suyaafricangrill.com/index.html\" target=\"_blank\">Suya African-Caribbean Grill\u003c/a>\u003c/strong> maintains an informal, simple menu that's centered around skewers of grilled meat or vegetables. You can choose from two signature seasonings: \u003cem>suya\u003c/em> pepper, a peanut-based Nigerian \u003ca href=\"http://www.the-grilling-spot.com/suya.html\" target=\"_blank\">spice rub\u003c/a> or Jamaican jerk flavors (which has a spicy, lively kick.) Order them alone or indulge in a more substantial meal with two sides, crispy flatbread and aioli. They also offer wraps, daily specials and Jamaican-style patties.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://suyaafricangrill.com/index.html\" target=\"_blank\">Suya African-Caribbean Grill\u003c/a>\u003c/strong>\u003cbr>\n408 22nd Street [\u003ca href=\"https://goo.gl/maps/o2HWSxSztA92\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 465-SUYA\u003cbr>\nHours: Mon-Fri: 11am-3pm and 5pm-8pm; Sat 12pm-5pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/SuyaAfricanGrill/\" target=\"_blank\">Suya African Caribbean Grill\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/SuyaAfricanGril\" target=\"_blank\">@SuyaAfricanGril\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg",
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"meta": {
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"source": "BBC World Service"
},
"link": "/radio/program/bbc-world-service",
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"rss": "https://podcasts.files.bbci.co.uk/p02nq0gn.rss"
}
},
"californiareport": {
"id": "californiareport",
"title": "The California Report",
"tagline": "California, day by day",
"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/californiareport",
"meta": {
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"source": "kqed",
"order": 8
},
"link": "/californiareport",
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}
},
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"id": "californiareportmagazine",
"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
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"officialWebsiteLink": "/californiareportmagazine",
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"order": 10
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
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},
"city-arts": {
"id": "city-arts",
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"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
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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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"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
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"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
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"order": 1
},
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"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"meta": {
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"meta": {
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"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"source": "kqed",
"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"freakonomics-radio": {
"id": "freakonomics-radio",
"title": "Freakonomics Radio",
"info": "Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
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},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"here-and-now": {
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"rss": "https://feeds.npr.org/510051/podcast.xml"
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},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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},
"how-i-built-this": {
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"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
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"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
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},
"link": "/radio/program/how-i-built-this",
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"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"officialWebsiteLink": "/podcasts/hyphenacion",
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"order": 15
},
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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. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/jerrybrown",
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"order": 18
},
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
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"source": "npr"
},
"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"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)",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Masters-of-Scale-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
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"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
"meta": {
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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