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"content": "\u003cp>Given the hype surrounding the opening of \u003ca href=\"http://www.welocol.com/\" target=\"_blank\">LocoL\u003c/a>, the alternative fast food restaurant from Roy Choi and Daniel Patterson, I expected there to be a line around the block. In fact, when I showed up at the Broadway Street location in Oakland around 5:30 p.m. on opening day, Wednesday, May 25, I thought for a second that the \"special event\" parking rate in the garage on the corner was for the opening of the small restaurant.\u003c/p>\n\u003cfigure id=\"attachment_109739\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/locol.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/locol.jpg\" alt=\"Locol, on Broadway in Oakland\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-109739\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Locol, on Broadway in Oakland \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It wasn't. The special event was actually the high school graduation happening at the Paramount Theater across the street. And the bustling neighborhood traffic was far more concerned with getting to their kids' event or getting home from work than with the opening of a new neighborhood restaurant. But maybe that's how a local community spot is supposed to be, just nestled in between everything else. (Or, reportedly, the lines were all there earlier in the day.)\u003c/p>\n\u003cp>LocoL is the second location for Choi and Patterson. The first opened in Watts about four months ago. The Bay Area spot was originally planned for the Tenderloin, but delays have pushed that opening back. Instead Choi, known for his \u003ca href=\"http://kogibbq.com/\" target=\"_blank\">Kogi BBQ trucks\u003c/a>, and Patterson, who owns restaurants \u003ca href=\"http://altaca.co/\" target=\"_blank\">Alta\u003c/a>, \u003ca href=\"http://coirestaurant.com/\" target=\"_blank\">Coi\u003c/a>, and \u003ca href=\"http://plumbaroakland.com/\" target=\"_blank\">Plum Bar\u003c/a> (around the corner), decided to bring their model of local, healthy, affordable food to the neighborhood around Broadway and Grand in Oakland. \u003c/p>\n\u003cp>The idea, which \u003ca href=\"https://www.indiegogo.com/projects/locol-revolutionary-fast-food#/\" target=\"_blank\">raised $129,000 on IndieGoGo\u003c/a>, is to bring relatively healthy and very tasty fast food to what were previously food deserts, where locals will be employed to run the kitchens and drive the menus. In the space formerly occupied by Plum, around the corner from the still open Plum Bar, this location isn't in exactly a food desert. But it's still tasty, cheap, and community-driven, and more locations are planned for West Oakland and that delayed Tenderloin project.\u003c/p>\n\u003cfigure id=\"attachment_109741\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/locol3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/locol3.jpg\" alt=\"The menu is affordable and items have quirky names\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-109741\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol3-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol3-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol3-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol3-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol3-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol3-960x1280.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The menu is affordable and items have quirky names \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Oakland space is medium-sized, with about 25 people fitting comfortably when I was there. It felt bustling, loud, and busy, but not overwhelmingly so. While there was a DJ blasting music in the corner, I'm guessing he was primarily there for the opening. There is a small open kitchen, with orders handed over the counter on trays. In between the signature murals on the walls, the floor is filled with wooden boxes, designed to be moved around -- which a group of kids was having fun doing over and over -- and used as tables or chairs. There are also a handful of seats and a counter outside in the small square. \u003c/p>\n\u003cfigure id=\"attachment_109740\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/locol1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/locol1.jpg\" alt=\"The space features giant murals and photos, with wooden boxes designed to be moved for seats or tables.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-109740\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol1-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol1-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol1-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol1-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol1-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol1-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The space features giant murals and photos, with wooden boxes designed to be moved for seats or tables. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I was handed a \u003ca href=\"http://www.welocol.com/#oakmenu\" target=\"_blank\">menu\u003c/a> as soon as I walked through door, which consists of what they're calling \"burgs\" and \"bowls\" -- variations on burgers and rice or noodle bowls, all in the $5-7 range. There are also \"foldies\" and \"crunchies,\" ie. quesadilla-type things and nuggets, as well as $2 sides (known as \"yotchays\") like flat breads, corn chips, and slaw. Different kinds of breakfast sandwiches, yogurt and granola, and French toast holes (which sound amazing) are $3-5.\u003c/p>\n\u003cfigure id=\"attachment_109743\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/locol7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/locol7.jpg\" alt=\"The locol cheesburg\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-109743\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol7.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol7-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol7-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol7-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol7-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol7-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol7-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The locol cheesburg \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I ordered the Locol Cheesburg, which comes with jack cheese, scallion relish, and \"awesome sauce.\" Since I don't love relish, I almost asked for it without, but that would have been a mistake. The combination was delicious. I had expected something more along the lines of the local high-end burger shacks, like Weezy's or Super Duper, but this was something else entirely, with lots of different flavors mixing together. Even the buns were unique, denser than traditional hamburger buns -- which shouldn't come as surprise, since Chad Robertson of Tartine helped them develop the recipe for the bread.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>It was only later that I put together exactly what it was the burger tasted like to me. Down in L.A., I used to go to Choi's \u003ca href=\"http://www.alibiroomla.com/\" target=\"_blank\">Alibi Room restaurant\u003c/a> for Korean burritos that always had unexpected, but amazing, flavor combinations. This burg was distinctly from the same chef.\u003c/p>\n\u003cp>Searching for something that resembled fries -- which aren't an option on this one-of-a-kind fast food menu -- I also ordered the side of flatbread. It ended up being my favorite thing of the night. Light and fluffy, but slightly sweet, it could have passed for a healthier dessert.\u003c/p>\n\u003cp>I topped all that off with a strawberry-lime agua fresca, because I have a soft spot for really good agua fresca. The only problem was it was gone way too quickly -- the one thing that wasn't completely filling.\u003c/p>\n\u003cfigure id=\"attachment_109744\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/locol8.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/locol8.jpg\" alt=\"The messy chili bowl and a flatbread.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-109744\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol8.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol8-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol8-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol8-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol8-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol8-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol8-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The messy chili bowl and a flatbread. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Wanting to explore the whole menu, I also tried the messy chili bowl. It's a multi-layered bowl, coming covered in a topping of crackers and cheese and a dabble of spicy sauce, so that you can't even seen what might be beneath. But once you start digging in, there's meat, beans, and at the bottom a layer of rice, which was an unexpected but welcome surprise. Since I couldn't finish the bowl, I grabbed a lid from the shelf of utensils and napkins, took it home, and heated it back up for a late-night snack.\u003c/p>\n\u003cp>And all that cost me less than $20. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.welocol.com/\" target=\"_blank\">LocoL\u003c/a>\u003c/strong>\u003cbr>\n2214 Broadway St. [\u003ca href=\"https://goo.gl/n8oyZE\" target=\"_blank\">map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nHours: everyday, 8am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/welocolfood/\" target=\"_blank\">LocoL\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/welocol\" target=\"_blank\">@WeLocol\u003c/a>\u003cbr>\nPrice range: $\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Given the hype surrounding the opening of \u003ca href=\"http://www.welocol.com/\" target=\"_blank\">LocoL\u003c/a>, the alternative fast food restaurant from Roy Choi and Daniel Patterson, I expected there to be a line around the block. In fact, when I showed up at the Broadway Street location in Oakland around 5:30 p.m. on opening day, Wednesday, May 25, I thought for a second that the \"special event\" parking rate in the garage on the corner was for the opening of the small restaurant.\u003c/p>\n\u003cfigure id=\"attachment_109739\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/locol.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/locol.jpg\" alt=\"Locol, on Broadway in Oakland\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-109739\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Locol, on Broadway in Oakland \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It wasn't. The special event was actually the high school graduation happening at the Paramount Theater across the street. And the bustling neighborhood traffic was far more concerned with getting to their kids' event or getting home from work than with the opening of a new neighborhood restaurant. But maybe that's how a local community spot is supposed to be, just nestled in between everything else. (Or, reportedly, the lines were all there earlier in the day.)\u003c/p>\n\u003cp>LocoL is the second location for Choi and Patterson. The first opened in Watts about four months ago. The Bay Area spot was originally planned for the Tenderloin, but delays have pushed that opening back. Instead Choi, known for his \u003ca href=\"http://kogibbq.com/\" target=\"_blank\">Kogi BBQ trucks\u003c/a>, and Patterson, who owns restaurants \u003ca href=\"http://altaca.co/\" target=\"_blank\">Alta\u003c/a>, \u003ca href=\"http://coirestaurant.com/\" target=\"_blank\">Coi\u003c/a>, and \u003ca href=\"http://plumbaroakland.com/\" target=\"_blank\">Plum Bar\u003c/a> (around the corner), decided to bring their model of local, healthy, affordable food to the neighborhood around Broadway and Grand in Oakland. \u003c/p>\n\u003cp>The idea, which \u003ca href=\"https://www.indiegogo.com/projects/locol-revolutionary-fast-food#/\" target=\"_blank\">raised $129,000 on IndieGoGo\u003c/a>, is to bring relatively healthy and very tasty fast food to what were previously food deserts, where locals will be employed to run the kitchens and drive the menus. In the space formerly occupied by Plum, around the corner from the still open Plum Bar, this location isn't in exactly a food desert. But it's still tasty, cheap, and community-driven, and more locations are planned for West Oakland and that delayed Tenderloin project.\u003c/p>\n\u003cfigure id=\"attachment_109741\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/locol3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/locol3.jpg\" alt=\"The menu is affordable and items have quirky names\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-109741\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol3-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol3-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol3-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol3-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol3-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol3-960x1280.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The menu is affordable and items have quirky names \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Oakland space is medium-sized, with about 25 people fitting comfortably when I was there. It felt bustling, loud, and busy, but not overwhelmingly so. While there was a DJ blasting music in the corner, I'm guessing he was primarily there for the opening. There is a small open kitchen, with orders handed over the counter on trays. In between the signature murals on the walls, the floor is filled with wooden boxes, designed to be moved around -- which a group of kids was having fun doing over and over -- and used as tables or chairs. There are also a handful of seats and a counter outside in the small square. \u003c/p>\n\u003cfigure id=\"attachment_109740\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/locol1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/locol1.jpg\" alt=\"The space features giant murals and photos, with wooden boxes designed to be moved for seats or tables.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-109740\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol1-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol1-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol1-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol1-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol1-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol1-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The space features giant murals and photos, with wooden boxes designed to be moved for seats or tables. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I was handed a \u003ca href=\"http://www.welocol.com/#oakmenu\" target=\"_blank\">menu\u003c/a> as soon as I walked through door, which consists of what they're calling \"burgs\" and \"bowls\" -- variations on burgers and rice or noodle bowls, all in the $5-7 range. There are also \"foldies\" and \"crunchies,\" ie. quesadilla-type things and nuggets, as well as $2 sides (known as \"yotchays\") like flat breads, corn chips, and slaw. Different kinds of breakfast sandwiches, yogurt and granola, and French toast holes (which sound amazing) are $3-5.\u003c/p>\n\u003cfigure id=\"attachment_109743\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/locol7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/locol7.jpg\" alt=\"The locol cheesburg\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-109743\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol7.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol7-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol7-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol7-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol7-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol7-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol7-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The locol cheesburg \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I ordered the Locol Cheesburg, which comes with jack cheese, scallion relish, and \"awesome sauce.\" Since I don't love relish, I almost asked for it without, but that would have been a mistake. The combination was delicious. I had expected something more along the lines of the local high-end burger shacks, like Weezy's or Super Duper, but this was something else entirely, with lots of different flavors mixing together. Even the buns were unique, denser than traditional hamburger buns -- which shouldn't come as surprise, since Chad Robertson of Tartine helped them develop the recipe for the bread.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It was only later that I put together exactly what it was the burger tasted like to me. Down in L.A., I used to go to Choi's \u003ca href=\"http://www.alibiroomla.com/\" target=\"_blank\">Alibi Room restaurant\u003c/a> for Korean burritos that always had unexpected, but amazing, flavor combinations. This burg was distinctly from the same chef.\u003c/p>\n\u003cp>Searching for something that resembled fries -- which aren't an option on this one-of-a-kind fast food menu -- I also ordered the side of flatbread. It ended up being my favorite thing of the night. Light and fluffy, but slightly sweet, it could have passed for a healthier dessert.\u003c/p>\n\u003cp>I topped all that off with a strawberry-lime agua fresca, because I have a soft spot for really good agua fresca. The only problem was it was gone way too quickly -- the one thing that wasn't completely filling.\u003c/p>\n\u003cfigure id=\"attachment_109744\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/locol8.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/locol8.jpg\" alt=\"The messy chili bowl and a flatbread.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-109744\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol8.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol8-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol8-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol8-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol8-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol8-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol8-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The messy chili bowl and a flatbread. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Wanting to explore the whole menu, I also tried the messy chili bowl. It's a multi-layered bowl, coming covered in a topping of crackers and cheese and a dabble of spicy sauce, so that you can't even seen what might be beneath. But once you start digging in, there's meat, beans, and at the bottom a layer of rice, which was an unexpected but welcome surprise. Since I couldn't finish the bowl, I grabbed a lid from the shelf of utensils and napkins, took it home, and heated it back up for a late-night snack.\u003c/p>\n\u003cp>And all that cost me less than $20. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.welocol.com/\" target=\"_blank\">LocoL\u003c/a>\u003c/strong>\u003cbr>\n2214 Broadway St. [\u003ca href=\"https://goo.gl/n8oyZE\" target=\"_blank\">map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nHours: everyday, 8am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/welocolfood/\" target=\"_blank\">LocoL\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/welocol\" target=\"_blank\">@WeLocol\u003c/a>\u003cbr>\nPrice range: $\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bay Area Bites Guide to 5 Great Dumpling Spots in San Francisco",
"title": "Bay Area Bites Guide to 5 Great Dumpling Spots in San Francisco",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>There are a lot of different kinds of dumplings -- so many, in fact, that it's easy to get confused between pork buns and pork potstickers, steamed or baked, Xiao Long Bao or Sheng Jian Bao. This might be why many San Francisco dumpling places have a back-up ordering method of pictures and pointing for their non-Chinese-speaking clientele. It was a method I admit I resorted to more than once on this dumpling quest.\u003c/p>\n\u003cp>There are those who can debate for hours the merits of various dumpling locations, but for those of us less well-versed, a quick tutorial: Dim Sum refers to a variety of dishes, and is more about the style and time of the meal. Typically, the Cantonese-style small dishes are served as snacks and are accompanied by tea. Dumplings are often one of those dishes. (Obviously, dumplings are not unique to any one country and different types of dumplings can be found around the world.) Chinese dumplings are made of a thin wrapper filled with meat and/or vegetables and then steamed. They also can come in soup broth. Potstickers are pan-fried versions. Xiao long bao are soup dumplings with Shanghainese origins, whose filling melts as they cook, making the broth gush out as you bite into them. There are also buns, made with fluffy rolls and steamed or baked. The most popular buns are usually filled with barbecued pork. And, yes, there is a quite bit of a blending of traditions, cultures, and styles in the variations we have here in the Bay Area.\u003c/p>\n\u003cp>If you are a connoisseur, then the differences in regional techniques and ingredients will be something worth testing carefully at the many dumpling places in the city. If you just want a cheap and delicious meal, then here are some of the best places to start.\u003c/p>\n\u003ch2>Shanghai Dumpling King\u003c/h2>\n\u003cfigure id=\"attachment_108976\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/shanghaidumplingking4.jpg\">\u003cimg class=\"size-full wp-image-108976\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/shanghaidumplingking4.jpg\" alt=\"Shanghai Dumpling King in the Sunset\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/shanghaidumplingking4.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/shanghaidumplingking4-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/shanghaidumplingking4-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/shanghaidumplingking4-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/shanghaidumplingking4-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/shanghaidumplingking4-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/shanghaidumplingking4-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shanghai Dumpling King in the Sunset \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Shanghai Dumpling King has two locations now, though the one in the Outer Richmond is the original. Perhaps, from such an institution you'd expect frills and a larger space, but Shanghai Dumpling King is fairly small and unadorned, with one tiny room by the kitchen and a larger area with about 10 tables. The one large group table was full when I arrived. Many locals simply order take-out. And be warned: it's cash only.\u003c/p>\n\u003cfigure id=\"attachment_108975\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/shanghaidumplingking3.jpg\">\u003cimg class=\"size-full wp-image-108975\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/shanghaidumplingking3.jpg\" alt=\"The dumpling soup\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/shanghaidumplingking3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/shanghaidumplingking3-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/shanghaidumplingking3-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/shanghaidumplingking3-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/shanghaidumplingking3-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/shanghaidumplingking3-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/shanghaidumplingking3-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The dumpling soup \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Dumpling King may be best known for its xiao long bao and its Shanghai-style wontons. The xiao long bao soup dumplings come ten to a basket and are known for being creamy once you bite in. I, however, ordered the wonton soup with dumplings.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The broth was thin and very, very hot. But once I stopped accidentally burning my mouth, the dumplings were delicious. They had a thin wrapper and chives packed in around the meat.\u003c/p>\n\u003cfigure id=\"attachment_108974\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/shanghaidumplingking2.jpg\">\u003cimg class=\"size-full wp-image-108974\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/shanghaidumplingking2.jpg\" alt=\"Pan-fried pork dumplings`\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/shanghaidumplingking2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/shanghaidumplingking2-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/shanghaidumplingking2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/shanghaidumplingking2-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/shanghaidumplingking2-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/shanghaidumplingking2-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/shanghaidumplingking2-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pan-fried pork dumplings \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I know everyone raves about the soup dumplings, but my weakness here was the pan-fried pork dumplings, which I could have kept eating long after it was no longer a good idea. They're fried on one side, slightly sweet, and drenched in oil. You could easily fill up on the many different kinds of dumplings, but this small spot actually has a large menu with other types of dishes. Try the noodles or green beans too. Since everything is relatively cheap, it's easy to order more than a few things and take home leftovers, or split with friends.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/shanghai-dumpling-king-san-francisco\" target=\"_blank\">\u003cstrong>Shanghai Dumpling King\u003c/strong>\u003c/a>\u003cbr>\n3319 Balboa St. [\u003ca href=\"https://goo.gl/8e8TW0\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Francisco, CA 94121\u003cbr>\nPh: (415) 387-2088\u003cbr>\nHours: Mon, Wed-Fri, 11am-9:30pm; Sat-Sun, 10:30am-9:30pm\u003cbr>\nPrice: $ (Cash Only)\u003c/p>\n\u003ch2>Yank Sing\u003c/h2>\n\u003cfigure id=\"attachment_108999\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/yanksing2.jpg\">\u003cimg class=\"size-full wp-image-108999\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/yanksing2.jpg\" alt=\"Yank Sing at the Rincon Center\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing2-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing2-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing2-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing2-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing2-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing2-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Yank Sing at the Rincon Center \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Yank Sing is the granddaddy of dim sum spots in the city, with two locations in downtown. It's generally considered one of the classic restaurants of San Francisco and won a James Beard Award in 2009. Started in Chinatown in 1958, it moved to the financial district in 1974 and the Rincon Center location opened 15 years ago. That's the larger of the two spots and it's added a \"to-go\" storefront for all workers looking for a quick, tasty lunch. On the weekends, the restaurant takes over the atrium of the food court as well and serves nearly 500 people at a time.\u003c/p>\n\u003cp>If you'd rather sit down than get to-go, it's probably a good idea to make reservations online, since the large dining room is busy and full nearly every day. For a lunch mid-week, though, I easily got a reservation for 12:30 p.m. And service is so quick and efficient, even if you don't have a reservation, they'll likely fit you in and have food on your plate before too long.\u003c/p>\n\u003cfigure id=\"attachment_109001\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/yanksing4.jpg\">\u003cimg class=\"size-full wp-image-109001\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/yanksing4.jpg\" alt=\"The servers at Yank Sing push a trolley with dumpling options\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing4.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing4-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing4-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing4-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing4-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing4-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing4-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The servers at Yank Sing push a trolley with dumpling options \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There is a printed menu at Yank Sing, and you can certainly (obviously) order from it. But if you really want the full experience, just pick from the carts that come around. Each has an array of wooden baskets and you can simply point to what looks best. This is also an easy way to rack up a large bill without noticing.\u003c/p>\n\u003cfigure id=\"attachment_108998\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/yanksing1.jpg\">\u003cimg class=\"size-full wp-image-108998\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/yanksing1.jpg\" alt=\"Veggie dumplings\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing1-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing1-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing1-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing1-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing1-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing1-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Veggie dumplings \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I know veggie dumplings are not necessarily what most people think of as the standard dumpling, but they were probably my favorite from all the places and things I tried. The veggie dumplings had a interesting mix of cabbage, nuts, and bamboo shoots.\u003c/p>\n\u003cfigure id=\"attachment_109000\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/yanksing3.jpg\">\u003cimg class=\"size-full wp-image-109000\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/yanksing3.jpg\" alt=\"The veggie dumpling\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing3-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing3-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing3-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing3-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing3-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing3-960x1280.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The veggie dumpling \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While it's hard to always tell what's going to come by on the next cart, the Yank Sing pork bun is a must-try. The bun is light and fluffy with the requisite barbecue pork on the inside slightly sweet. Get some tea to go with the meal.\u003c/p>\n\u003cfigure id=\"attachment_109002\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/yanksing5.jpg\">\u003cimg class=\"size-full wp-image-109002\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/yanksing5.jpg\" alt=\"Pork buns at Yank Sing\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing5.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing5-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing5-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing5-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing5-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing5-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing5-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pork buns at Yank Sing \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The only downside is the wooden baskets tend to come with just a few dumplings or buns in them, which likely adds to Yank Sing's reputation for being more expensive than dim sum should be. There is also some criticism out there that it's too Americanized in its presentation and options. That may be true, but it's also delicious.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yanksing.com/home.php\" target=\"_blank\">Yank Sing\u003c/a>\u003c/strong>\u003cbr>\n101 Spear St. (Rincon Center) [\u003ca href=\"https://goo.gl/hUljjb\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Francisco, CA 94105\u003cbr>\nPh: (415) 781-1111\u003cbr>\nHours: Mon-Fri, 11am-3pm; Sat, Sun, holidays, 10am-4pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/YankSing\" target=\"_blank\">Yank Sing\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/yanksing\" target=\"_blank\">@YankSing\u003c/a>\u003cbr>\nPrice: $$ \u003c/p>\n\u003ch2>Great Eastern\u003c/h2>\n\u003cfigure id=\"attachment_109007\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/greateastern5.jpg\">\u003cimg class=\"size-full wp-image-109007\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/greateastern5.jpg\" alt=\"Great Eastern in Chinatown\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern5.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern5-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern5-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern5-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern5-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern5-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern5-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Great Eastern in Chinatown \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Right in the heart of Chinatown, Great Eastern is where President Obama opted to stop in 2012 to pick up a large to-go order while he was in town. The place is basically one very large and bustling dining room, with another room downstairs. Suited waiters in green jackets and linen tablecloths make the whole experience feel rather formal, despite the fact that it's typically loud and crowded.\u003c/p>\n\u003cfigure id=\"attachment_109006\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/greateastern4.jpg\">\u003cimg class=\"size-full wp-image-109006\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/greateastern4.jpg\" alt=\"The Great Eastern dining room\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern4.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern4-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern4-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern4-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern4-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern4-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern4-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Great Eastern dining room \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I'll be honest: I wasn't totally sure what I was ordering. Fortunately, while the menu has English translations of all its items, it also has pictures, making it easy to point at what looks good. And it all looks good.\u003c/p>\n\u003cfigure id=\"attachment_109004\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/greateastern2.jpg\">\u003cimg class=\"size-full wp-image-109004\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/greateastern2.jpg\" alt=\"Steamed Shanghai dumplings\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern2-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern2-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern2-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern2-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern2-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Steamed Shanghai dumplings \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The steamed Shanghai dumplings arrived in their requisite wooden basket. As soon as I bit in, the wrapper sort of fell apart and juice dribbled out. Inside was a ball of pork and spices. I couldn't quite figure out how to eat them in two bites because the dough would stick to its wrapper and tear while I tried to bite in. I ended up just popping the whole thing in my mouth. I wouldn't necessarily recommend this technique.\u003c/p>\n\u003cfigure id=\"attachment_109003\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/greateastern1.jpg\">\u003cimg class=\"size-full wp-image-109003\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/greateastern1.jpg\" alt=\"Baked pork buns\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern1-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern1-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern1-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern1-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern1-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern1-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Baked pork buns \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Admittedly, I had these pork buns just before trekking over to Yank Sing' for their version, and Yank Sing's were probably better, but Great Eastern's pork buns are also excellent. They're sweet, dense, and stuffed with barbecue pork filling. The filling is slightly less sweet than Yank Sing's and the buns are a little heavier.\u003c/p>\n\u003cfigure id=\"attachment_109005\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/greateastern3.jpg\">\u003cimg class=\"size-full wp-image-109005\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/greateastern3.jpg\" alt=\"Dumpling soup\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern3-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern3-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern3-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern3-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern3-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern3-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dumpling soup \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The dumpling soup was possibly my least favorite dish. With one giant dumpling ball of chicken and cabbage and spices, in a cup of steaming hot broth, you have to break apart the ball to eat it. It's tasty, but the broth and meat could use more flavor.\u003c/p>\n\u003cp>Technically, the restaurant is cash only for orders under $20, but the staff let me slip by with my $19 check. And they were happy to answer any questions I had or make suggestions about what to order. There is a full menu of entrees and noodles too, but dim sum is only served from 10 a.m. to 3 p.m.\u003c/p>\n\u003cp>\u003ca href=\"http://www.greateasternsf.com/\" target=\"_blank\">\u003cstrong>Great Eastern\u003c/strong>\u003c/a>\u003cbr>\n649 Jackson St. [\u003ca href=\"https://goo.gl/kLmJfA\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Francisco, CA 94133\u003cbr>\nPh: (415) 986-2500\u003cbr>\nHours: Mon-Fri, 10am-11pm; Sat-Sun, 9am-11pm\u003cbr>\nPrice: $ (Cash only for orders under $20)\u003c/p>\n\u003ch2>Dumpling Kitchen\u003c/h2>\n\u003cfigure id=\"attachment_109053\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/dumplingkitchen.jpg\">\u003cimg class=\"size-full wp-image-109053\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/dumplingkitchen.jpg\" alt=\"Dumpling Kitchen in the Sunset\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/dumplingkitchen.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/dumplingkitchen-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/dumplingkitchen-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/dumplingkitchen-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/dumplingkitchen-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/dumplingkitchen-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/dumplingkitchen-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dumpling Kitchen in the Sunset \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Dumpling Kitchen and Kingdom of Dumpling are just two blocks apart from each other on Taraval Street. Both look like holes in the wall from the outside, but both have some of the best dumplings in the city on the inside.\u003c/p>\n\u003cp>Dumpling Kitchen sits about 30-40 people at its simple tables in one medium-sized room. Service is quick and without frills.\u003c/p>\n\u003cfigure id=\"attachment_109054\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/dumplingkitchen3.jpg\">\u003cimg class=\"size-full wp-image-109054\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/dumplingkitchen3.jpg\" alt=\"Veggie and pork dumplings\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/dumplingkitchen3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/dumplingkitchen3-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/dumplingkitchen3-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/dumplingkitchen3-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/dumplingkitchen3-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/dumplingkitchen3-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/dumplingkitchen3-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Veggie and pork dumplings \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We ordered two wooden baskets: the veggie dumplings and the pork and cabbage. Both are prepared in the classic steamed style before being brought to your table. The pork dumplings are mixed with Napa cabbage, and the cabbage adds a fresh crispness to the balls of meat. The dough is slightly chewy and tears away, though it gets rubbery if you wait too long and they cool.\u003c/p>\n\u003cfigure id=\"attachment_109055\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/dumplingkitchen2.jpg\">\u003cimg class=\"size-full wp-image-109055\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/dumplingkitchen2.jpg\" alt=\"The steamed dumplings are served in their wooden trays\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/dumplingkitchen2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/dumplingkitchen2-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/dumplingkitchen2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/dumplingkitchen2-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/dumplingkitchen2-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/dumplingkitchen2-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/dumplingkitchen2-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The steamed dumplings are served in their wooden trays \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The veggie dumplings are filled with a mix of vegetables -- carrots and peas and cabbage -- and spices. There's also a range of appetizers, which many locals swear by for a full meal.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/dumpling-kitchen-san-francisco\" target=\"_blank\">\u003cstrong>Dumpling Kitchen\u003c/strong>\u003c/a>\u003cbr>\n1935 Taraval St. [\u003ca href=\"https://goo.gl/IJMxdW\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Francisco, CA 94116\u003cbr>\nPh: (415) 682-8938\u003cbr>\nHours: Mon-Tue, Thu-Fri, 11am-9pm; Sat-Sun, 10:30am-9pm\u003cbr>\nPrice: $ \u003c/p>\n\u003ch2>Kingdom of Dumpling\u003c/h2>\n\u003cfigure id=\"attachment_109059\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/kingdomdumpling.jpg\">\u003cimg class=\"size-full wp-image-109059\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/kingdomdumpling.jpg\" alt=\"Kingdom of Dumpling on Taraval\" width=\"1920\" height=\"2067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/kingdomdumpling.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/kingdomdumpling-400x431.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/kingdomdumpling-800x861.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/kingdomdumpling-768x827.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/kingdomdumpling-1440x1550.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/kingdomdumpling-1180x1270.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/kingdomdumpling-960x1034.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kingdom of Dumpling on Taraval \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Kingdom of Dumpling has been around longer than its down-the-street neighbor. It's a tiny bit more upscale and is often more crowded -- though it's also smaller with just about eight table. There's also a wholesale location a few blocks away if you want to place large orders (or if you want to see how it all gets made). You can also buy frozen bags of dumplings at the wholesale location for cooking at home.\u003c/p>\n\u003cfigure id=\"attachment_109058\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/kingdomofdumpling2.jpg\">\u003cimg class=\"size-full wp-image-109058\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/kingdomofdumpling2.jpg\" alt=\"Garlic green beans\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/kingdomofdumpling2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/kingdomofdumpling2-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/kingdomofdumpling2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/kingdomofdumpling2-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/kingdomofdumpling2-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/kingdomofdumpling2-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/kingdomofdumpling2-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Garlic green beans \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We decided to get our vegetables and ordered the garlic green beans to start. They were the surprise of the night: crisp and excellently flavored. After eating all the green beans, I wiped up the leftover garlic sauce with potstickers for a tasty combination.\u003c/p>\n\u003cfigure id=\"attachment_109056\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/kingdomdumpling4.jpg\">\u003cimg class=\"size-full wp-image-109056\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/kingdomdumpling4.jpg\" alt=\"Pork potstickers\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/kingdomdumpling4.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/kingdomdumpling4-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/kingdomdumpling4-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/kingdomdumpling4-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/kingdomdumpling4-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/kingdomdumpling4-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/kingdomdumpling4-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pork potstickers \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Both Dumpling Kitchen and Kingdom of Dumpling are well-regarded for their xiao long bao, but they also have long menus with a variety of dumplings. The pork potstickers are a staple, wrapped in a crescent shape and pan-fried on one side. They tasted like what you'd expect potstickers to taste like. Don't overdo it with the vinegar sauce, unless you're prepared for the bite, but a little livens them up and keeps the pork moist.\u003c/p>\n\u003cfigure id=\"attachment_109238\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/kingdomdumpling3a.jpg\" alt=\"Chicken and spinach dumplings\" width=\"1920\" height=\"1460\" class=\"size-full wp-image-109238\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/kingdomdumpling3a.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/kingdomdumpling3a-400x304.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/kingdomdumpling3a-800x608.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/kingdomdumpling3a-768x584.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/kingdomdumpling3a-1440x1095.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/kingdomdumpling3a-1180x897.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/kingdomdumpling3a-960x730.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chicken and spinach dumplings \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We also ordered the chicken and spinach dumplings. While a different style than Dumpling Kitchen's pork and cabbage dumplings, the end result was very similar. Both Sunset neighborhood spots take credit cards and you can get a full meal for two at a very reasonable price.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.kingofchinesedumpling.com/english/contact.htm\" target=\"_blank\">\u003cstrong>Kingdom of Dumpling\u003c/strong>\u003c/a>\u003cbr>\n1713 Taraval St. [\u003ca href=\"https://goo.gl/XkgKU4\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Francisco, CA 94116\u003cbr>\nPh: (415) 665-6617\u003cbr>\nHours: Mon-Thu, 11:30am-3:30pm, 5pm-9:30pm; Fri, 11:30am-3:30pm, 5pm-10pm; Sat, 11:30am-10pm; Sun, 11:30am-9:30pm\u003cbr>\nPrice: $ \u003c/p>\n\n",
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"excerpt": "The debate over best dumplings in the city is wide-ranging and intense. But these are five excellent places to start.",
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"title": "Bay Area Bites Guide to 5 Great Dumpling Spots in San Francisco | KQED",
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"headline": "Bay Area Bites Guide to 5 Great Dumpling Spots in San Francisco",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>There are a lot of different kinds of dumplings -- so many, in fact, that it's easy to get confused between pork buns and pork potstickers, steamed or baked, Xiao Long Bao or Sheng Jian Bao. This might be why many San Francisco dumpling places have a back-up ordering method of pictures and pointing for their non-Chinese-speaking clientele. It was a method I admit I resorted to more than once on this dumpling quest.\u003c/p>\n\u003cp>There are those who can debate for hours the merits of various dumpling locations, but for those of us less well-versed, a quick tutorial: Dim Sum refers to a variety of dishes, and is more about the style and time of the meal. Typically, the Cantonese-style small dishes are served as snacks and are accompanied by tea. Dumplings are often one of those dishes. (Obviously, dumplings are not unique to any one country and different types of dumplings can be found around the world.) Chinese dumplings are made of a thin wrapper filled with meat and/or vegetables and then steamed. They also can come in soup broth. Potstickers are pan-fried versions. Xiao long bao are soup dumplings with Shanghainese origins, whose filling melts as they cook, making the broth gush out as you bite into them. There are also buns, made with fluffy rolls and steamed or baked. The most popular buns are usually filled with barbecued pork. And, yes, there is a quite bit of a blending of traditions, cultures, and styles in the variations we have here in the Bay Area.\u003c/p>\n\u003cp>If you are a connoisseur, then the differences in regional techniques and ingredients will be something worth testing carefully at the many dumpling places in the city. If you just want a cheap and delicious meal, then here are some of the best places to start.\u003c/p>\n\u003ch2>Shanghai Dumpling King\u003c/h2>\n\u003cfigure id=\"attachment_108976\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/shanghaidumplingking4.jpg\">\u003cimg class=\"size-full wp-image-108976\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/shanghaidumplingking4.jpg\" alt=\"Shanghai Dumpling King in the Sunset\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/shanghaidumplingking4.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/shanghaidumplingking4-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/shanghaidumplingking4-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/shanghaidumplingking4-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/shanghaidumplingking4-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/shanghaidumplingking4-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/shanghaidumplingking4-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shanghai Dumpling King in the Sunset \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Shanghai Dumpling King has two locations now, though the one in the Outer Richmond is the original. Perhaps, from such an institution you'd expect frills and a larger space, but Shanghai Dumpling King is fairly small and unadorned, with one tiny room by the kitchen and a larger area with about 10 tables. The one large group table was full when I arrived. Many locals simply order take-out. And be warned: it's cash only.\u003c/p>\n\u003cfigure id=\"attachment_108975\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/shanghaidumplingking3.jpg\">\u003cimg class=\"size-full wp-image-108975\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/shanghaidumplingking3.jpg\" alt=\"The dumpling soup\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/shanghaidumplingking3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/shanghaidumplingking3-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/shanghaidumplingking3-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/shanghaidumplingking3-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/shanghaidumplingking3-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/shanghaidumplingking3-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/shanghaidumplingking3-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The dumpling soup \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Dumpling King may be best known for its xiao long bao and its Shanghai-style wontons. The xiao long bao soup dumplings come ten to a basket and are known for being creamy once you bite in. I, however, ordered the wonton soup with dumplings.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The broth was thin and very, very hot. But once I stopped accidentally burning my mouth, the dumplings were delicious. They had a thin wrapper and chives packed in around the meat.\u003c/p>\n\u003cfigure id=\"attachment_108974\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/shanghaidumplingking2.jpg\">\u003cimg class=\"size-full wp-image-108974\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/shanghaidumplingking2.jpg\" alt=\"Pan-fried pork dumplings`\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/shanghaidumplingking2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/shanghaidumplingking2-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/shanghaidumplingking2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/shanghaidumplingking2-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/shanghaidumplingking2-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/shanghaidumplingking2-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/shanghaidumplingking2-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pan-fried pork dumplings \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I know everyone raves about the soup dumplings, but my weakness here was the pan-fried pork dumplings, which I could have kept eating long after it was no longer a good idea. They're fried on one side, slightly sweet, and drenched in oil. You could easily fill up on the many different kinds of dumplings, but this small spot actually has a large menu with other types of dishes. Try the noodles or green beans too. Since everything is relatively cheap, it's easy to order more than a few things and take home leftovers, or split with friends.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/shanghai-dumpling-king-san-francisco\" target=\"_blank\">\u003cstrong>Shanghai Dumpling King\u003c/strong>\u003c/a>\u003cbr>\n3319 Balboa St. [\u003ca href=\"https://goo.gl/8e8TW0\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Francisco, CA 94121\u003cbr>\nPh: (415) 387-2088\u003cbr>\nHours: Mon, Wed-Fri, 11am-9:30pm; Sat-Sun, 10:30am-9:30pm\u003cbr>\nPrice: $ (Cash Only)\u003c/p>\n\u003ch2>Yank Sing\u003c/h2>\n\u003cfigure id=\"attachment_108999\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/yanksing2.jpg\">\u003cimg class=\"size-full wp-image-108999\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/yanksing2.jpg\" alt=\"Yank Sing at the Rincon Center\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing2-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing2-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing2-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing2-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing2-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing2-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Yank Sing at the Rincon Center \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Yank Sing is the granddaddy of dim sum spots in the city, with two locations in downtown. It's generally considered one of the classic restaurants of San Francisco and won a James Beard Award in 2009. Started in Chinatown in 1958, it moved to the financial district in 1974 and the Rincon Center location opened 15 years ago. That's the larger of the two spots and it's added a \"to-go\" storefront for all workers looking for a quick, tasty lunch. On the weekends, the restaurant takes over the atrium of the food court as well and serves nearly 500 people at a time.\u003c/p>\n\u003cp>If you'd rather sit down than get to-go, it's probably a good idea to make reservations online, since the large dining room is busy and full nearly every day. For a lunch mid-week, though, I easily got a reservation for 12:30 p.m. And service is so quick and efficient, even if you don't have a reservation, they'll likely fit you in and have food on your plate before too long.\u003c/p>\n\u003cfigure id=\"attachment_109001\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/yanksing4.jpg\">\u003cimg class=\"size-full wp-image-109001\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/yanksing4.jpg\" alt=\"The servers at Yank Sing push a trolley with dumpling options\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing4.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing4-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing4-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing4-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing4-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing4-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing4-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The servers at Yank Sing push a trolley with dumpling options \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There is a printed menu at Yank Sing, and you can certainly (obviously) order from it. But if you really want the full experience, just pick from the carts that come around. Each has an array of wooden baskets and you can simply point to what looks best. This is also an easy way to rack up a large bill without noticing.\u003c/p>\n\u003cfigure id=\"attachment_108998\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/yanksing1.jpg\">\u003cimg class=\"size-full wp-image-108998\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/yanksing1.jpg\" alt=\"Veggie dumplings\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing1-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing1-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing1-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing1-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing1-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing1-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Veggie dumplings \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I know veggie dumplings are not necessarily what most people think of as the standard dumpling, but they were probably my favorite from all the places and things I tried. The veggie dumplings had a interesting mix of cabbage, nuts, and bamboo shoots.\u003c/p>\n\u003cfigure id=\"attachment_109000\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/yanksing3.jpg\">\u003cimg class=\"size-full wp-image-109000\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/yanksing3.jpg\" alt=\"The veggie dumpling\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing3-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing3-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing3-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing3-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing3-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing3-960x1280.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The veggie dumpling \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While it's hard to always tell what's going to come by on the next cart, the Yank Sing pork bun is a must-try. The bun is light and fluffy with the requisite barbecue pork on the inside slightly sweet. Get some tea to go with the meal.\u003c/p>\n\u003cfigure id=\"attachment_109002\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/yanksing5.jpg\">\u003cimg class=\"size-full wp-image-109002\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/yanksing5.jpg\" alt=\"Pork buns at Yank Sing\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing5.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing5-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing5-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing5-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing5-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing5-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing5-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pork buns at Yank Sing \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The only downside is the wooden baskets tend to come with just a few dumplings or buns in them, which likely adds to Yank Sing's reputation for being more expensive than dim sum should be. There is also some criticism out there that it's too Americanized in its presentation and options. That may be true, but it's also delicious.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yanksing.com/home.php\" target=\"_blank\">Yank Sing\u003c/a>\u003c/strong>\u003cbr>\n101 Spear St. (Rincon Center) [\u003ca href=\"https://goo.gl/hUljjb\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Francisco, CA 94105\u003cbr>\nPh: (415) 781-1111\u003cbr>\nHours: Mon-Fri, 11am-3pm; Sat, Sun, holidays, 10am-4pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/YankSing\" target=\"_blank\">Yank Sing\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/yanksing\" target=\"_blank\">@YankSing\u003c/a>\u003cbr>\nPrice: $$ \u003c/p>\n\u003ch2>Great Eastern\u003c/h2>\n\u003cfigure id=\"attachment_109007\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/greateastern5.jpg\">\u003cimg class=\"size-full wp-image-109007\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/greateastern5.jpg\" alt=\"Great Eastern in Chinatown\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern5.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern5-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern5-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern5-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern5-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern5-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern5-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Great Eastern in Chinatown \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Right in the heart of Chinatown, Great Eastern is where President Obama opted to stop in 2012 to pick up a large to-go order while he was in town. The place is basically one very large and bustling dining room, with another room downstairs. Suited waiters in green jackets and linen tablecloths make the whole experience feel rather formal, despite the fact that it's typically loud and crowded.\u003c/p>\n\u003cfigure id=\"attachment_109006\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/greateastern4.jpg\">\u003cimg class=\"size-full wp-image-109006\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/greateastern4.jpg\" alt=\"The Great Eastern dining room\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern4.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern4-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern4-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern4-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern4-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern4-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern4-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Great Eastern dining room \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I'll be honest: I wasn't totally sure what I was ordering. Fortunately, while the menu has English translations of all its items, it also has pictures, making it easy to point at what looks good. And it all looks good.\u003c/p>\n\u003cfigure id=\"attachment_109004\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/greateastern2.jpg\">\u003cimg class=\"size-full wp-image-109004\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/greateastern2.jpg\" alt=\"Steamed Shanghai dumplings\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern2-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern2-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern2-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern2-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern2-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Steamed Shanghai dumplings \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The steamed Shanghai dumplings arrived in their requisite wooden basket. As soon as I bit in, the wrapper sort of fell apart and juice dribbled out. Inside was a ball of pork and spices. I couldn't quite figure out how to eat them in two bites because the dough would stick to its wrapper and tear while I tried to bite in. I ended up just popping the whole thing in my mouth. I wouldn't necessarily recommend this technique.\u003c/p>\n\u003cfigure id=\"attachment_109003\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/greateastern1.jpg\">\u003cimg class=\"size-full wp-image-109003\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/greateastern1.jpg\" alt=\"Baked pork buns\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern1-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern1-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern1-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern1-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern1-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern1-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Baked pork buns \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Admittedly, I had these pork buns just before trekking over to Yank Sing' for their version, and Yank Sing's were probably better, but Great Eastern's pork buns are also excellent. They're sweet, dense, and stuffed with barbecue pork filling. The filling is slightly less sweet than Yank Sing's and the buns are a little heavier.\u003c/p>\n\u003cfigure id=\"attachment_109005\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/greateastern3.jpg\">\u003cimg class=\"size-full wp-image-109005\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/greateastern3.jpg\" alt=\"Dumpling soup\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern3-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern3-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern3-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern3-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern3-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern3-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dumpling soup \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The dumpling soup was possibly my least favorite dish. With one giant dumpling ball of chicken and cabbage and spices, in a cup of steaming hot broth, you have to break apart the ball to eat it. It's tasty, but the broth and meat could use more flavor.\u003c/p>\n\u003cp>Technically, the restaurant is cash only for orders under $20, but the staff let me slip by with my $19 check. And they were happy to answer any questions I had or make suggestions about what to order. There is a full menu of entrees and noodles too, but dim sum is only served from 10 a.m. to 3 p.m.\u003c/p>\n\u003cp>\u003ca href=\"http://www.greateasternsf.com/\" target=\"_blank\">\u003cstrong>Great Eastern\u003c/strong>\u003c/a>\u003cbr>\n649 Jackson St. [\u003ca href=\"https://goo.gl/kLmJfA\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Francisco, CA 94133\u003cbr>\nPh: (415) 986-2500\u003cbr>\nHours: Mon-Fri, 10am-11pm; Sat-Sun, 9am-11pm\u003cbr>\nPrice: $ (Cash only for orders under $20)\u003c/p>\n\u003ch2>Dumpling Kitchen\u003c/h2>\n\u003cfigure id=\"attachment_109053\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/dumplingkitchen.jpg\">\u003cimg class=\"size-full wp-image-109053\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/dumplingkitchen.jpg\" alt=\"Dumpling Kitchen in the Sunset\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/dumplingkitchen.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/dumplingkitchen-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/dumplingkitchen-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/dumplingkitchen-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/dumplingkitchen-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/dumplingkitchen-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/dumplingkitchen-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dumpling Kitchen in the Sunset \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Dumpling Kitchen and Kingdom of Dumpling are just two blocks apart from each other on Taraval Street. Both look like holes in the wall from the outside, but both have some of the best dumplings in the city on the inside.\u003c/p>\n\u003cp>Dumpling Kitchen sits about 30-40 people at its simple tables in one medium-sized room. Service is quick and without frills.\u003c/p>\n\u003cfigure id=\"attachment_109054\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/dumplingkitchen3.jpg\">\u003cimg class=\"size-full wp-image-109054\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/dumplingkitchen3.jpg\" alt=\"Veggie and pork dumplings\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/dumplingkitchen3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/dumplingkitchen3-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/dumplingkitchen3-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/dumplingkitchen3-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/dumplingkitchen3-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/dumplingkitchen3-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/dumplingkitchen3-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Veggie and pork dumplings \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We ordered two wooden baskets: the veggie dumplings and the pork and cabbage. Both are prepared in the classic steamed style before being brought to your table. The pork dumplings are mixed with Napa cabbage, and the cabbage adds a fresh crispness to the balls of meat. The dough is slightly chewy and tears away, though it gets rubbery if you wait too long and they cool.\u003c/p>\n\u003cfigure id=\"attachment_109055\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/dumplingkitchen2.jpg\">\u003cimg class=\"size-full wp-image-109055\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/dumplingkitchen2.jpg\" alt=\"The steamed dumplings are served in their wooden trays\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/dumplingkitchen2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/dumplingkitchen2-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/dumplingkitchen2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/dumplingkitchen2-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/dumplingkitchen2-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/dumplingkitchen2-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/dumplingkitchen2-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The steamed dumplings are served in their wooden trays \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The veggie dumplings are filled with a mix of vegetables -- carrots and peas and cabbage -- and spices. There's also a range of appetizers, which many locals swear by for a full meal.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/dumpling-kitchen-san-francisco\" target=\"_blank\">\u003cstrong>Dumpling Kitchen\u003c/strong>\u003c/a>\u003cbr>\n1935 Taraval St. [\u003ca href=\"https://goo.gl/IJMxdW\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Francisco, CA 94116\u003cbr>\nPh: (415) 682-8938\u003cbr>\nHours: Mon-Tue, Thu-Fri, 11am-9pm; Sat-Sun, 10:30am-9pm\u003cbr>\nPrice: $ \u003c/p>\n\u003ch2>Kingdom of Dumpling\u003c/h2>\n\u003cfigure id=\"attachment_109059\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/kingdomdumpling.jpg\">\u003cimg class=\"size-full wp-image-109059\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/kingdomdumpling.jpg\" alt=\"Kingdom of Dumpling on Taraval\" width=\"1920\" height=\"2067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/kingdomdumpling.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/kingdomdumpling-400x431.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/kingdomdumpling-800x861.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/kingdomdumpling-768x827.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/kingdomdumpling-1440x1550.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/kingdomdumpling-1180x1270.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/kingdomdumpling-960x1034.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kingdom of Dumpling on Taraval \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Kingdom of Dumpling has been around longer than its down-the-street neighbor. It's a tiny bit more upscale and is often more crowded -- though it's also smaller with just about eight table. There's also a wholesale location a few blocks away if you want to place large orders (or if you want to see how it all gets made). You can also buy frozen bags of dumplings at the wholesale location for cooking at home.\u003c/p>\n\u003cfigure id=\"attachment_109058\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/kingdomofdumpling2.jpg\">\u003cimg class=\"size-full wp-image-109058\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/kingdomofdumpling2.jpg\" alt=\"Garlic green beans\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/kingdomofdumpling2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/kingdomofdumpling2-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/kingdomofdumpling2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/kingdomofdumpling2-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/kingdomofdumpling2-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/kingdomofdumpling2-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/kingdomofdumpling2-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Garlic green beans \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We decided to get our vegetables and ordered the garlic green beans to start. They were the surprise of the night: crisp and excellently flavored. After eating all the green beans, I wiped up the leftover garlic sauce with potstickers for a tasty combination.\u003c/p>\n\u003cfigure id=\"attachment_109056\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/kingdomdumpling4.jpg\">\u003cimg class=\"size-full wp-image-109056\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/kingdomdumpling4.jpg\" alt=\"Pork potstickers\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/kingdomdumpling4.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/kingdomdumpling4-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/kingdomdumpling4-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/kingdomdumpling4-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/kingdomdumpling4-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/kingdomdumpling4-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/kingdomdumpling4-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pork potstickers \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Both Dumpling Kitchen and Kingdom of Dumpling are well-regarded for their xiao long bao, but they also have long menus with a variety of dumplings. The pork potstickers are a staple, wrapped in a crescent shape and pan-fried on one side. They tasted like what you'd expect potstickers to taste like. Don't overdo it with the vinegar sauce, unless you're prepared for the bite, but a little livens them up and keeps the pork moist.\u003c/p>\n\u003cfigure id=\"attachment_109238\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/kingdomdumpling3a.jpg\" alt=\"Chicken and spinach dumplings\" width=\"1920\" height=\"1460\" class=\"size-full wp-image-109238\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/kingdomdumpling3a.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/kingdomdumpling3a-400x304.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/kingdomdumpling3a-800x608.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/kingdomdumpling3a-768x584.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/kingdomdumpling3a-1440x1095.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/kingdomdumpling3a-1180x897.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/kingdomdumpling3a-960x730.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chicken and spinach dumplings \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We also ordered the chicken and spinach dumplings. While a different style than Dumpling Kitchen's pork and cabbage dumplings, the end result was very similar. Both Sunset neighborhood spots take credit cards and you can get a full meal for two at a very reasonable price.\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.kingofchinesedumpling.com/english/contact.htm\" target=\"_blank\">\u003cstrong>Kingdom of Dumpling\u003c/strong>\u003c/a>\u003cbr>\n1713 Taraval St. [\u003ca href=\"https://goo.gl/XkgKU4\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Francisco, CA 94116\u003cbr>\nPh: (415) 665-6617\u003cbr>\nHours: Mon-Thu, 11:30am-3:30pm, 5pm-9:30pm; Fri, 11:30am-3:30pm, 5pm-10pm; Sat, 11:30am-10pm; Sun, 11:30am-9:30pm\u003cbr>\nPrice: $ \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bay Area Bites Guide to 7 Favorite Fried Chicken Sandwiches In San Francisco, Oakland and Alameda",
"title": "Bay Area Bites Guide to 7 Favorite Fried Chicken Sandwiches In San Francisco, Oakland and Alameda",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Fried chicken’s appeal is universal--just take a look at Bay Area menus, which offer a tour of fried chicken styles from around the world, from Southern soul food chicken to Korean chicken to Japanese fried chicken. And while there’s no denying the elemental pleasure of tucking into a sky-high pile of the stuff, a good fried chicken sandwich adds flavors and contrast, elevating the chicken into something ever more majestic. Luckily, it’s easy to find a great chicken sandwich in the Bay Area. Here are seven of our favorites in Alamdea, Oakland and San Francisco. Did we miss yours? Let us know in the comments.\u003c/p>\n\u003ch2>\u003cstrong>Bakesale Betty\u003c/strong>\u003c/h2>\n\u003cfigure id=\"attachment_109041\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109041\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_5752.jpg\" alt=\"Bakesale Betty's owner blue-wigged Alison Barakat and cheerful workers.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5752.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5752-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5752-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5752-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5752-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5752-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5752-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bakesale Betty's owner blue-wigged Alison Barakat and cheerful workers. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As \u003cstrong>Bakesale Betty\u003c/strong>’s sandwich has been lauded by everyone from the San Francisco \u003ca href=\"http://www.sfgate.com/restaurants/article/Bakesale-Betty-Oakland-s-hottest-chicken-sandwich-2314731.php\" target=\"_blank\">\u003cem>Chronicle\u003c/em>\u003c/a> to ABC’s \u003cem>\u003ca href=\"http://abc.go.com/shows/the-chew/recipes/buttermilk-fried-chicken-sandwich-bakesale-betty\" target=\"_blank\">The Chew\u003c/a>\u003c/em>, there’s not much left to say at this point except: get it. If for some reason you haven’t partaken of this iconic Oakland sandwich, dreamed up by bewigged Australian Alison Barakat, cancel your plans for your next lunch or weekend and head to Temescal. Yes, there will be a line. No, there probably won’t be seating at the ironing board tables. No matter. This sandwich, one that launched a thousand imitators--with its combination of perfectly crispy chicken, tangy and spicy (sometimes viciously so) jalapeno coleslaw--deserves trying, no matter if you have to eat it Dr. Seuss style in a car, in the bar or somewhere very far. And did we mention it’s less than $10?\u003c/p>\n\u003cfigure id=\"attachment_109042\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109042\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_5755.jpg\" alt=\"The iconic sandwich from Bakesale Betty's.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5755.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5755-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5755-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5755-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5755-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5755-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5755-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The iconic sandwich from Bakesale Betty's. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.bakesalebetty.com/\" target=\"_blank\">\u003cstrong>Bakesale Betty\u003c/strong>\u003c/a>\u003cbr>\n5098 Telegraph Ave [\u003ca href=\"https://goo.gl/maps/rHHx8GynSqu\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 985-1213\u003cbr>\nHours: Tue-Sat, 11am-2pm; Sun-Mon, closed\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Bakesale-Betty-108540575831119/\" target=\"_blank\">Bakesale Betty\u003c/a>\u003cbr>\nPrice: $ (Fried Chicken Sandwich $8.25)\u003c/p>\n\u003ch2>\u003cstrong>Naked Lunch\u003c/strong>\u003c/h2>\n\u003cfigure id=\"attachment_109049\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109049\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_5834.jpg\" alt=\"The inside of Naked Lunch.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5834.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5834-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5834-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5834-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5834-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5834-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5834-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The inside of Naked Lunch. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you find yourself in North Beach and tired of Italian food--or are just looking for a relaxed patio where you can buy beer by the bucketful--\u003cstrong>Naked Lunch\u003c/strong> is your place. The affordable restaurant offers a view of the street’s many strip clubs and a small but considered menu from chef and owner Ian Begg. Sous chef Sarn Saechao also runs a \u003ca href=\"https://www.facebook.com/chao.mien.1/\" target=\"_blank\">Chao Mien pop-up\u003c/a> at the restaurant on Sunday nights and Monday lunch. Their sandwich features a pile of peppery fried chicken, buttermilk coleslaw, and a not-insignificant amount of creamy green garlic aioli. It’s delightfully messy, and while I ate it, I thought the \u003ca href=\"http://www.yelp.com/biz_photos/garden-of-eden-san-francisco?select=vdTNmVZR5gMu7M3aSEBXJw\" target=\"_blank\">brunette smiling down\u003c/a> from the Garden of Eden sign looked jealous.\u003c/p>\n\u003cfigure id=\"attachment_109052\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109052\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_5854.jpg\" alt=\"Naked Lunch's fried chicken sandwich with green garlic aioli.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5854.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5854-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5854-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5854-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5854-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5854-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5854-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Naked Lunch's fried chicken sandwich with green garlic aioli. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.nakedlunchsf.com/\" target=\"_blank\">\u003cstrong>Naked Lunch\u003c/strong>\u003c/a>\u003cbr>\n504 Broadway [\u003ca href=\"https://goo.gl/maps/Djf1Jiii7DC2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94133\u003cbr>\nPh: (415) 577-4951\u003cbr>\nHours: Mon, 11:30am-2pm; Tue-Wed, 11:30am-2pm 4:30-10pm; Thur-Fri, 11:30am-2pm 4:30-12am; Sat, 11:30am-12am; Sun, 12-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Naked-Lunch-173960336908/\" target=\"_blank\">Naked Lunch\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/nakedlunchsf\" target=\"_blank\">@NakedLunchSF\u003c/a>\u003cbr>\nPrice: $ (Fried Chicken Sandwich $11)\u003c/p>\n\u003ch2>\u003cstrong>Show Dogs\u003c/strong>\u003c/h2>\n\u003cfigure id=\"attachment_109045\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109045\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_5802.jpg\" alt=\"The inside of Show Dogs.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5802.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5802-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5802-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5802-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5802-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5802-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5802-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The inside of Show Dogs. \u003ccite>(Shelby)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Show Dogs\u003c/strong> might be a sausage fest--literally, they’re a bratwurst restaurant--but they know their fried chicken. That much is evident from their chef Seth Carter’s large fried chicken sandwich, featuring tender, turmeric-spiced chicken with a wonderfully crunchy skin, its texture reminiscent of cornflake-crusted chicken. It’s finished with garlicky aioli and a toasted bun, but the best part is its fiery slaw, packed with chunks of ginger and heavy on the mustard seeds.\u003c/p>\n\u003cfigure id=\"attachment_109050\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109050\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_5846.jpg\" alt=\"The fried chicken sandwich from Show Dogs.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5846.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5846-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5846-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5846-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5846-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5846-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5846-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The fried chicken sandwich from Show Dogs. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://showdogssf.com/\" target=\"_blank\">\u003cstrong>Show Dogs\u003c/strong>\u003c/a>\u003cbr>\n1020 Market St [\u003ca href=\"https://goo.gl/maps/Pvmse7Mov7w\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94102\u003cbr>\nPh: (415) 558-9560\u003cbr>\nHours: Mon-Fri, 9am-9pm; Sat, 10am-9pm; Sun, 10am-6pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ShowDogsSF\" target=\"_blank\">Show Dogs\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/ShowDogsSF\" target=\"_blank\">@ShowdogsSF\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/showdogssf/\" target=\"_blank\">showdogssf\u003c/a>\u003cbr>\nPrice range: $ (Fried Chicken Sandwich $10)\u003c/p>\n\u003ch2>\u003cstrong>Lola’s Chicken Shack\u003c/strong>\u003c/h2>\n\u003cfigure id=\"attachment_109039\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109039\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_5727.jpg\" alt=\"Inside Lola's Chicken Shack.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5727.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5727-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5727-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5727-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5727-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5727-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5727-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Lola's Chicken Shack. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The first thing you notice about \u003cstrong>Lola’s Chicken Shack\u003c/strong> is that, appropriately, there are a lot of chickens represented in its decor. The diner-like interior is brightened with chicken sculptures, prints with chicken-crossing-the-road jokes, and paintings of chickens playing chess. Owners Mark, Nancy, and Ryan Rogers have created a relaxed, well-priced place that’s very family-friendly. They specialize in chicken tenders with various breadings--who doesn’t like chicken tenders?-- and your choice of sauces from a long list, but they also offer a selection of sandwiches. A chicken and waffles sandwich featured two generous pieces of crunchy and juicy chicken sandwiched between two fluffy, savory waffles spiked with black pepper and green onions. A maple-mustard sauce sounded bizarre but added an appealing dimension of savory-sweetness that recalled traditional chicken and waffles.\u003c/p>\n\u003cfigure id=\"attachment_109040\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109040\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_5728.jpg\" alt=\"A chicken and waffle sandwich from Lola's.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5728.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5728-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5728-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5728-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5728-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5728-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5728-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A chicken and waffle sandwich from Lola's. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.lolaschickenshack.com/\" target=\"_blank\">\u003cstrong>Lola's Chicken Shack\u003c/strong>\u003c/a>\u003cbr>\n1417 Park St [\u003ca href=\"https://goo.gl/maps/MmpnzPsChTB2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nAlameda, CA 94501\u003cbr>\nPh: (510) 521-4488\u003cbr>\nHours: Mon-Sat, 10am-9pm; Sun, 11am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/lolaschickenshack/\" target=\"_blank\">Lola's Chicken Shack\u003c/a>\u003cbr>\nPrice: $ (Chicken and Waffles Sandwich $7.39)\u003c/p>\n\u003ch2>\u003cstrong>Marlowe\u003c/strong>\u003c/h2>\n\u003cfigure id=\"attachment_109046\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109046\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_5812.jpg\" alt=\"The interior of Marlowe.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5812.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5812-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5812-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5812-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5812-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5812-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5812-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The interior of Marlowe. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Marlowe\u003c/strong>’s fried chicken sandwich, from chef Jennifer Puccio, is a classy, balanced affair. It’s big, but not excessively so. There’s bacon, but only a slice or two. It comes with your choice of fries or salad (go for the fries, which come with a horseradish aioli). The dark meat is coated with a crispy, thyme-scented batter, and a slick of Caesar aioli adds an umami funkiness. More crunch comes from the addition of romaine, and the bacon--completely necessary? Probably not. But it’s just enough to make it decadently satisfying, without requiring a nap afterwards.\u003c/p>\n\u003cfigure id=\"attachment_109051\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109051\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_5850.jpg\" alt=\"Marlowe's fried chicken sandwich.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5850.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5850-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5850-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5850-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5850-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5850-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5850-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Marlowe's fried chicken sandwich. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://marlowesf.com/\" target=\"_blank\">\u003cstrong>Marlowe\u003c/strong>\u003c/a>\u003cbr>\n500 Brannan St [\u003ca href=\"https://goo.gl/maps/CUJuWcnWow92\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94107\u003cbr>\nPh: (415) 777-1413\u003cbr>\nHours: Mon-Wed, 11:30am-10pm; Thur-Fri, 11:30am-11pm; Sat, 10am-11pm; Sun, 10am-10pm\u003cbr>\nFacebook: Marlowe\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/marlowesf\" target=\"_blank\">@Marlowesf\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/marlowesf/\" target=\"_blank\">@marlowesf\u003c/a>\u003cbr>\nPrice: $$ (Fried Chicken Sandwich $16)\u003c/p>\n\u003ch2>\u003cstrong>Clove and Hoof\u003c/strong>\u003c/h2>\n\u003cfigure id=\"attachment_109043\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109043\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_5764.jpg\" alt=\"Clove and Hoof's kitchen and meat counter.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5764.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5764-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5764-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5764-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5764-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5764-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5764-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Clove and Hoof's kitchen and meat counter. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The sandwiches at \u003cstrong>Clove and Hoof\u003c/strong>, from the husband and wife team John Blevins and Analiesa Gosnell, are almost mocking in their gargantuaness, and their fried chicken sandwich is no exception. It’s so large--two slabs of dark meat with a crispy caramel skin balanced on a too-small bun, with toppings spilling onto the plate--that it’s almost stressful to eat. But once you summon up the courage, you’ll be rewarded with an altogether satisfying riff on a bahn mi, featuring the chicken’s crunchy, candy-like skin; bean sprouts; mint and tart pineapple cubes that add a burst of sweetness. As is, it’s a balanced combination of sweet and savory, with heat from the jalapeno slices. But if you want more spice, don’t miss their smoky and delicious housemade charred jalapeno hot sauce.\u003c/p>\n\u003cfigure id=\"attachment_109044\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109044\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_5770.jpg\" alt=\"Clove and Hoof's riff on a banh mi.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5770.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5770-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5770-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5770-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5770-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5770-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5770-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Clove and Hoof's riff on a banh mi. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://cloveandhoofoakland.com/\" target=\"_blank\">\u003cstrong>Clove And Hoof\u003c/strong>\u003c/a>\u003cbr>\n4001 Broadway [\u003ca href=\"https://goo.gl/maps/aE65pc1ze5Q2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94611\u003cbr>\nPh: (510) 547-1446\u003cbr>\nHours: Wed-Mon, 11am-9:30pm; Tue, 11am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/CloveAndHoof\" target=\"_blank\">Clove & Hoof\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/clove_and_hoof\" target=\"_blank\">@Clove_and_Hoof\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/cloveandhoof/\" target=\"_blank\">@cloveandhoof\u003c/a>\u003cbr>\nPrice: $$ (Fried Chicken Sandwich $14)\u003c/p>\n\u003ch2>\u003cstrong>Rhea’s Cafe\u003c/strong>\u003c/h2>\n\u003cfigure id=\"attachment_109047\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109047\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_5817.jpg\" alt=\"The inside of Rhea's.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5817.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5817-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5817-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5817-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5817-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5817-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5817-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The inside of Rhea's. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The fried chicken sandwich from the chefs at Mission institution \u003cstrong>Rhea’s\u003c/strong>--James Choi, Jesus Cendejas and Humberto Cantu--is almost comically large, definitely the largest on this list, and features pieces of the kind of beautiful fried chicken you see in KFC ads. It’s a mix of white and dark meat, with chili sauce adding a spicy kick and a craggy, crispy breading. There’s an pleasant funk to the sandwich--maybe fish sauce? My waitress wasn’t sure--adding a pleasant savoriness that contrasts the sweetness from an apple and jalapeno slaw. The fried chicken sandwich is only available at the cafe on Bryant and not at the \u003ca href=\"http://www.yelp.com/biz/rheas-deli-and-market-san-francisco\" target=\"_blank\">smaller outpost\u003c/a> on Valencia where the Korean Steak sandwich seems to be very popular.\u003c/p>\n\u003cfigure id=\"attachment_109048\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109048\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_5822.jpg\" alt=\"A giant fried chicken sandwich from Rhea's Cafe.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5822.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5822-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5822-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5822-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5822-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5822-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5822-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A giant fried chicken sandwich from Rhea's Cafe. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/rheas-cafe-san-francisco\" target=\"_blank\">\u003cstrong>Rhea’s Cafe\u003c/strong>\u003c/a>\u003cbr>\n2200 Bryant St [\u003ca href=\"https://goo.gl/maps/PL1z18p8FRu\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94110\u003cbr>\nPh: (415) 875-9481\u003cbr>\nHours: Mon-Sat, 8am-4pm; Sun, 10am-4pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Rheas-Deli-Market-165988900133033/\" target=\"_blank\">Rhea's Deli & Market\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/rheascafe\" target=\"_blank\">@rheascafe\u003c/a>\u003cbr>\nPrice: $$ (Fried Chicken Sandwich $13.20)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>[ad floatright]\u003c/p>\n",
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"description": "A roundup of delicious fried chicken sandwiches in Alameda, Oakland and San Francisco.",
"title": "Bay Area Bites Guide to 7 Favorite Fried Chicken Sandwiches In San Francisco, Oakland and Alameda | KQED",
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"headline": "Bay Area Bites Guide to 7 Favorite Fried Chicken Sandwiches In San Francisco, Oakland and Alameda",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Fried chicken’s appeal is universal--just take a look at Bay Area menus, which offer a tour of fried chicken styles from around the world, from Southern soul food chicken to Korean chicken to Japanese fried chicken. And while there’s no denying the elemental pleasure of tucking into a sky-high pile of the stuff, a good fried chicken sandwich adds flavors and contrast, elevating the chicken into something ever more majestic. Luckily, it’s easy to find a great chicken sandwich in the Bay Area. Here are seven of our favorites in Alamdea, Oakland and San Francisco. Did we miss yours? Let us know in the comments.\u003c/p>\n\u003ch2>\u003cstrong>Bakesale Betty\u003c/strong>\u003c/h2>\n\u003cfigure id=\"attachment_109041\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109041\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_5752.jpg\" alt=\"Bakesale Betty's owner blue-wigged Alison Barakat and cheerful workers.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5752.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5752-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5752-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5752-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5752-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5752-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5752-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bakesale Betty's owner blue-wigged Alison Barakat and cheerful workers. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As \u003cstrong>Bakesale Betty\u003c/strong>’s sandwich has been lauded by everyone from the San Francisco \u003ca href=\"http://www.sfgate.com/restaurants/article/Bakesale-Betty-Oakland-s-hottest-chicken-sandwich-2314731.php\" target=\"_blank\">\u003cem>Chronicle\u003c/em>\u003c/a> to ABC’s \u003cem>\u003ca href=\"http://abc.go.com/shows/the-chew/recipes/buttermilk-fried-chicken-sandwich-bakesale-betty\" target=\"_blank\">The Chew\u003c/a>\u003c/em>, there’s not much left to say at this point except: get it. If for some reason you haven’t partaken of this iconic Oakland sandwich, dreamed up by bewigged Australian Alison Barakat, cancel your plans for your next lunch or weekend and head to Temescal. Yes, there will be a line. No, there probably won’t be seating at the ironing board tables. No matter. This sandwich, one that launched a thousand imitators--with its combination of perfectly crispy chicken, tangy and spicy (sometimes viciously so) jalapeno coleslaw--deserves trying, no matter if you have to eat it Dr. Seuss style in a car, in the bar or somewhere very far. And did we mention it’s less than $10?\u003c/p>\n\u003cfigure id=\"attachment_109042\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109042\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_5755.jpg\" alt=\"The iconic sandwich from Bakesale Betty's.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5755.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5755-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5755-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5755-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5755-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5755-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5755-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The iconic sandwich from Bakesale Betty's. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.bakesalebetty.com/\" target=\"_blank\">\u003cstrong>Bakesale Betty\u003c/strong>\u003c/a>\u003cbr>\n5098 Telegraph Ave [\u003ca href=\"https://goo.gl/maps/rHHx8GynSqu\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 985-1213\u003cbr>\nHours: Tue-Sat, 11am-2pm; Sun-Mon, closed\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Bakesale-Betty-108540575831119/\" target=\"_blank\">Bakesale Betty\u003c/a>\u003cbr>\nPrice: $ (Fried Chicken Sandwich $8.25)\u003c/p>\n\u003ch2>\u003cstrong>Naked Lunch\u003c/strong>\u003c/h2>\n\u003cfigure id=\"attachment_109049\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109049\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_5834.jpg\" alt=\"The inside of Naked Lunch.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5834.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5834-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5834-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5834-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5834-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5834-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5834-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The inside of Naked Lunch. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you find yourself in North Beach and tired of Italian food--or are just looking for a relaxed patio where you can buy beer by the bucketful--\u003cstrong>Naked Lunch\u003c/strong> is your place. The affordable restaurant offers a view of the street’s many strip clubs and a small but considered menu from chef and owner Ian Begg. Sous chef Sarn Saechao also runs a \u003ca href=\"https://www.facebook.com/chao.mien.1/\" target=\"_blank\">Chao Mien pop-up\u003c/a> at the restaurant on Sunday nights and Monday lunch. Their sandwich features a pile of peppery fried chicken, buttermilk coleslaw, and a not-insignificant amount of creamy green garlic aioli. It’s delightfully messy, and while I ate it, I thought the \u003ca href=\"http://www.yelp.com/biz_photos/garden-of-eden-san-francisco?select=vdTNmVZR5gMu7M3aSEBXJw\" target=\"_blank\">brunette smiling down\u003c/a> from the Garden of Eden sign looked jealous.\u003c/p>\n\u003cfigure id=\"attachment_109052\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109052\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_5854.jpg\" alt=\"Naked Lunch's fried chicken sandwich with green garlic aioli.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5854.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5854-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5854-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5854-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5854-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5854-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5854-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Naked Lunch's fried chicken sandwich with green garlic aioli. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.nakedlunchsf.com/\" target=\"_blank\">\u003cstrong>Naked Lunch\u003c/strong>\u003c/a>\u003cbr>\n504 Broadway [\u003ca href=\"https://goo.gl/maps/Djf1Jiii7DC2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94133\u003cbr>\nPh: (415) 577-4951\u003cbr>\nHours: Mon, 11:30am-2pm; Tue-Wed, 11:30am-2pm 4:30-10pm; Thur-Fri, 11:30am-2pm 4:30-12am; Sat, 11:30am-12am; Sun, 12-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Naked-Lunch-173960336908/\" target=\"_blank\">Naked Lunch\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/nakedlunchsf\" target=\"_blank\">@NakedLunchSF\u003c/a>\u003cbr>\nPrice: $ (Fried Chicken Sandwich $11)\u003c/p>\n\u003ch2>\u003cstrong>Show Dogs\u003c/strong>\u003c/h2>\n\u003cfigure id=\"attachment_109045\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109045\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_5802.jpg\" alt=\"The inside of Show Dogs.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5802.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5802-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5802-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5802-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5802-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5802-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5802-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The inside of Show Dogs. \u003ccite>(Shelby)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Show Dogs\u003c/strong> might be a sausage fest--literally, they’re a bratwurst restaurant--but they know their fried chicken. That much is evident from their chef Seth Carter’s large fried chicken sandwich, featuring tender, turmeric-spiced chicken with a wonderfully crunchy skin, its texture reminiscent of cornflake-crusted chicken. It’s finished with garlicky aioli and a toasted bun, but the best part is its fiery slaw, packed with chunks of ginger and heavy on the mustard seeds.\u003c/p>\n\u003cfigure id=\"attachment_109050\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109050\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_5846.jpg\" alt=\"The fried chicken sandwich from Show Dogs.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5846.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5846-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5846-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5846-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5846-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5846-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5846-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The fried chicken sandwich from Show Dogs. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://showdogssf.com/\" target=\"_blank\">\u003cstrong>Show Dogs\u003c/strong>\u003c/a>\u003cbr>\n1020 Market St [\u003ca href=\"https://goo.gl/maps/Pvmse7Mov7w\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94102\u003cbr>\nPh: (415) 558-9560\u003cbr>\nHours: Mon-Fri, 9am-9pm; Sat, 10am-9pm; Sun, 10am-6pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ShowDogsSF\" target=\"_blank\">Show Dogs\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/ShowDogsSF\" target=\"_blank\">@ShowdogsSF\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/showdogssf/\" target=\"_blank\">showdogssf\u003c/a>\u003cbr>\nPrice range: $ (Fried Chicken Sandwich $10)\u003c/p>\n\u003ch2>\u003cstrong>Lola’s Chicken Shack\u003c/strong>\u003c/h2>\n\u003cfigure id=\"attachment_109039\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109039\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_5727.jpg\" alt=\"Inside Lola's Chicken Shack.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5727.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5727-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5727-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5727-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5727-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5727-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5727-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Lola's Chicken Shack. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The first thing you notice about \u003cstrong>Lola’s Chicken Shack\u003c/strong> is that, appropriately, there are a lot of chickens represented in its decor. The diner-like interior is brightened with chicken sculptures, prints with chicken-crossing-the-road jokes, and paintings of chickens playing chess. Owners Mark, Nancy, and Ryan Rogers have created a relaxed, well-priced place that’s very family-friendly. They specialize in chicken tenders with various breadings--who doesn’t like chicken tenders?-- and your choice of sauces from a long list, but they also offer a selection of sandwiches. A chicken and waffles sandwich featured two generous pieces of crunchy and juicy chicken sandwiched between two fluffy, savory waffles spiked with black pepper and green onions. A maple-mustard sauce sounded bizarre but added an appealing dimension of savory-sweetness that recalled traditional chicken and waffles.\u003c/p>\n\u003cfigure id=\"attachment_109040\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109040\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_5728.jpg\" alt=\"A chicken and waffle sandwich from Lola's.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5728.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5728-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5728-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5728-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5728-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5728-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5728-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A chicken and waffle sandwich from Lola's. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.lolaschickenshack.com/\" target=\"_blank\">\u003cstrong>Lola's Chicken Shack\u003c/strong>\u003c/a>\u003cbr>\n1417 Park St [\u003ca href=\"https://goo.gl/maps/MmpnzPsChTB2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nAlameda, CA 94501\u003cbr>\nPh: (510) 521-4488\u003cbr>\nHours: Mon-Sat, 10am-9pm; Sun, 11am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/lolaschickenshack/\" target=\"_blank\">Lola's Chicken Shack\u003c/a>\u003cbr>\nPrice: $ (Chicken and Waffles Sandwich $7.39)\u003c/p>\n\u003ch2>\u003cstrong>Marlowe\u003c/strong>\u003c/h2>\n\u003cfigure id=\"attachment_109046\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109046\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_5812.jpg\" alt=\"The interior of Marlowe.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5812.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5812-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5812-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5812-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5812-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5812-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5812-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The interior of Marlowe. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Marlowe\u003c/strong>’s fried chicken sandwich, from chef Jennifer Puccio, is a classy, balanced affair. It’s big, but not excessively so. There’s bacon, but only a slice or two. It comes with your choice of fries or salad (go for the fries, which come with a horseradish aioli). The dark meat is coated with a crispy, thyme-scented batter, and a slick of Caesar aioli adds an umami funkiness. More crunch comes from the addition of romaine, and the bacon--completely necessary? Probably not. But it’s just enough to make it decadently satisfying, without requiring a nap afterwards.\u003c/p>\n\u003cfigure id=\"attachment_109051\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109051\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_5850.jpg\" alt=\"Marlowe's fried chicken sandwich.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5850.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5850-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5850-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5850-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5850-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5850-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5850-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Marlowe's fried chicken sandwich. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://marlowesf.com/\" target=\"_blank\">\u003cstrong>Marlowe\u003c/strong>\u003c/a>\u003cbr>\n500 Brannan St [\u003ca href=\"https://goo.gl/maps/CUJuWcnWow92\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94107\u003cbr>\nPh: (415) 777-1413\u003cbr>\nHours: Mon-Wed, 11:30am-10pm; Thur-Fri, 11:30am-11pm; Sat, 10am-11pm; Sun, 10am-10pm\u003cbr>\nFacebook: Marlowe\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/marlowesf\" target=\"_blank\">@Marlowesf\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/marlowesf/\" target=\"_blank\">@marlowesf\u003c/a>\u003cbr>\nPrice: $$ (Fried Chicken Sandwich $16)\u003c/p>\n\u003ch2>\u003cstrong>Clove and Hoof\u003c/strong>\u003c/h2>\n\u003cfigure id=\"attachment_109043\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109043\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_5764.jpg\" alt=\"Clove and Hoof's kitchen and meat counter.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5764.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5764-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5764-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5764-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5764-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5764-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5764-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Clove and Hoof's kitchen and meat counter. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The sandwiches at \u003cstrong>Clove and Hoof\u003c/strong>, from the husband and wife team John Blevins and Analiesa Gosnell, are almost mocking in their gargantuaness, and their fried chicken sandwich is no exception. It’s so large--two slabs of dark meat with a crispy caramel skin balanced on a too-small bun, with toppings spilling onto the plate--that it’s almost stressful to eat. But once you summon up the courage, you’ll be rewarded with an altogether satisfying riff on a bahn mi, featuring the chicken’s crunchy, candy-like skin; bean sprouts; mint and tart pineapple cubes that add a burst of sweetness. As is, it’s a balanced combination of sweet and savory, with heat from the jalapeno slices. But if you want more spice, don’t miss their smoky and delicious housemade charred jalapeno hot sauce.\u003c/p>\n\u003cfigure id=\"attachment_109044\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109044\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_5770.jpg\" alt=\"Clove and Hoof's riff on a banh mi.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5770.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5770-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5770-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5770-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5770-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5770-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5770-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Clove and Hoof's riff on a banh mi. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://cloveandhoofoakland.com/\" target=\"_blank\">\u003cstrong>Clove And Hoof\u003c/strong>\u003c/a>\u003cbr>\n4001 Broadway [\u003ca href=\"https://goo.gl/maps/aE65pc1ze5Q2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94611\u003cbr>\nPh: (510) 547-1446\u003cbr>\nHours: Wed-Mon, 11am-9:30pm; Tue, 11am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/CloveAndHoof\" target=\"_blank\">Clove & Hoof\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/clove_and_hoof\" target=\"_blank\">@Clove_and_Hoof\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/cloveandhoof/\" target=\"_blank\">@cloveandhoof\u003c/a>\u003cbr>\nPrice: $$ (Fried Chicken Sandwich $14)\u003c/p>\n\u003ch2>\u003cstrong>Rhea’s Cafe\u003c/strong>\u003c/h2>\n\u003cfigure id=\"attachment_109047\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109047\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_5817.jpg\" alt=\"The inside of Rhea's.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5817.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5817-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5817-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5817-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5817-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5817-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5817-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The inside of Rhea's. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The fried chicken sandwich from the chefs at Mission institution \u003cstrong>Rhea’s\u003c/strong>--James Choi, Jesus Cendejas and Humberto Cantu--is almost comically large, definitely the largest on this list, and features pieces of the kind of beautiful fried chicken you see in KFC ads. It’s a mix of white and dark meat, with chili sauce adding a spicy kick and a craggy, crispy breading. There’s an pleasant funk to the sandwich--maybe fish sauce? My waitress wasn’t sure--adding a pleasant savoriness that contrasts the sweetness from an apple and jalapeno slaw. The fried chicken sandwich is only available at the cafe on Bryant and not at the \u003ca href=\"http://www.yelp.com/biz/rheas-deli-and-market-san-francisco\" target=\"_blank\">smaller outpost\u003c/a> on Valencia where the Korean Steak sandwich seems to be very popular.\u003c/p>\n\u003cfigure id=\"attachment_109048\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109048\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_5822.jpg\" alt=\"A giant fried chicken sandwich from Rhea's Cafe.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5822.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5822-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5822-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5822-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5822-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5822-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5822-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A giant fried chicken sandwich from Rhea's Cafe. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/rheas-cafe-san-francisco\" target=\"_blank\">\u003cstrong>Rhea’s Cafe\u003c/strong>\u003c/a>\u003cbr>\n2200 Bryant St [\u003ca href=\"https://goo.gl/maps/PL1z18p8FRu\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94110\u003cbr>\nPh: (415) 875-9481\u003cbr>\nHours: Mon-Sat, 8am-4pm; Sun, 10am-4pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Rheas-Deli-Market-165988900133033/\" target=\"_blank\">Rhea's Deli & Market\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/rheascafe\" target=\"_blank\">@rheascafe\u003c/a>\u003cbr>\nPrice: $$ (Fried Chicken Sandwich $13.20)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Wat Mongkolratanaram: Berkeley’s Thai Temple Celebrates the New Year",
"title": "Wat Mongkolratanaram: Berkeley’s Thai Temple Celebrates the New Year",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ci>This article was updated on April 2, 2019.\u003c/i>\u003c/p>\n\u003cp>On a quiet residential street in South Berkeley, \u003ca href=\"http://www.yelp.com/biz/wat-mongkolratanaram-berkeley\" target=\"_blank\" rel=\"noopener\">Wat Mongkolratanaram\u003c/a>, a Thai Buddhist Temple, is a splash of color on a street perfumed with pittosporum and citrus trees and wisteria dangling from the eaves of houses. Every morning you can find the monks outside sweeping up leaves and tidying the grounds.\u003c/p>\n\u003cfigure id=\"attachment_108850\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108850\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4941-1920.jpg\" alt=\"Wat Mongkolratanaram, Berkeley’s Thai Buddhist Temple.\" width=\"1920\" height=\"2880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4941-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4941-1920-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4941-1920-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4941-1920-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4941-1920-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4941-1920-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4941-1920-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Wat Mongkolratanaram, Berkeley’s Thai Buddhist Temple. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The temple is a popular spot for Sunday brunch, and every April they hold a New Year’s celebration, called Songkran. The event features music and dance performed by the children of the community\u003cb>.\u003c/b>\u003c/p>\n\u003cp>\u003cimg class=\"size-full wp-image-108849\" style=\"font-weight: bold;background-color: transparent;color: #767676\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4940-1920.jpg\" alt=\" Welcoming neighbors to the annual Songkran (New Year’s) Festival.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4940-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4940-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4940-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4940-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4940-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4940-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4940-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/p>\n\u003cp>Welcoming neighbors to the annual Songkran (New Year’s) Festival.\u003c/p>\n\u003cfigure id=\"attachment_108865\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108865\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5012-1920.jpg\" alt=\"Young musicians ready to perform.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5012-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5012-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5012-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5012-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5012-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5012-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5012-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Young musicians ready to perform. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Congregants of Wat Mongkolratanaram begin the Songkran celebration with a processional leading to the performance area.\u003cbr>\nhttps://youtu.be/ANmCU-syCYE\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Children of the Thai Cultural Council perform a concert at Songkran.\u003cbr>\nhttps://youtu.be/Mefs5WPiDdo\u003c/p>\n\u003cp>\u003cstrong>During this celebration,\u003c/strong> and every Sunday throughout the year, the temple hosts an outdoor Sunday brunch. The system is a bit complicated, as they accept cash only, but require you to purchase tokens in exchange for food. Because the temple is a non-profit, this allows them to keep more of your donation to further the temple’s mission. Allow about $12 per person in tokens ($1 each) if you’d like to try more than one dish, but remember the portions are large, so sharing is also feasible. And don’t fear over-purchasing; if you have leftover tokens at the end of your meal, servers are happy to return cash for the unused tokens.\u003c/p>\n\u003cfigure id=\"attachment_108851\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108851\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4944-1920.jpg\" alt=\"Buy your tokens at the counter.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4944-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4944-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4944-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4944-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4944-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4944-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4944-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Buy your tokens at the counter. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108852\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108852\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4949-1920.jpg\" alt=\"Getting ready to spend some tokens at the Berkeley Thai Temple brunch.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4949-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4949-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4949-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4949-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4949-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4949-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4949-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Getting ready to spend some tokens at the Berkeley Thai Temple brunch. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Food service is divided into two lines, vegetarian and meat, but you are welcome to sample both. Highlights of the meat menu include skin-on barbecued chicken, mild and sweet, served with white rice and sweet chili sauce. Sweet and sour fried fish is a good choice if you get in line early when the food is hot, but not so much after it has been sitting on the buffet for awhile. Perhaps the best dish, at least the one with the most heat is spicy basil chicken.\u003c/p>\n\u003cfigure id=\"attachment_108854\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108854\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4961-1920.jpg\" alt=\"A mixture of spicy basil chicken, fried fish, and green beans.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4961-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4961-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4961-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4961-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4961-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4961-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4961-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A mixture of spicy basil chicken, fried fish, and green beans. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108858\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108858\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4968-1920.jpg\" alt=\"Enjoying the kid-friendly barbecued chicken.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4968-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4968-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4968-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4968-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4968-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4968-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4968-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Enjoying the kid-friendly barbecued chicken. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Of the vegetarian dishes, the green papaya salad is one of the most popular. It’s very mild, but there are condiments that you can avail yourself of to take up the heat. Stir-fried green beans are the best vegetable side dish, served simply with mild chiles. Unless you order separate dishes, everything gets rather haphazardly piled up on one plate, something to consider if you’re sharing.\u003c/p>\n\u003cfigure id=\"attachment_108857\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108857\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4965-1920.jpg\" alt=\"Green papaya salad.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4965-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4965-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4965-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4965-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4965-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4965-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4965-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Green papaya salad. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108859\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108859\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4970-1920.jpg\" alt=\"Spicy chili sauce at the condiment bar.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4970-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4970-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4970-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4970-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4970-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4970-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4970-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spicy chili sauce at the condiment bar. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There’s also a separate line for beef noodle soup, with your choice of three thicknesses of noodles, laden with carrots, celery, cilantro and onion, in a rich, fragrant beef broth.\u003c/p>\n\u003cfigure id=\"attachment_108853\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108853\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4954-1920.jpg\" alt=\"Beef noodle soup.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4954-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4954-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4954-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4954-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4954-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4954-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4954-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beef noodle soup. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Desserts are a strong suit. Mango with coconut custard and kanom krok, little rice-flour pancake rounds made to order in a variation of a waffle iron, are a big hit with kids.\u003c/p>\n\u003cfigure id=\"attachment_108856\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108856\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4964-1920.jpg\" alt=\"Mango with coconut custard.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4964-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4964-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4964-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4964-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4964-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4964-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4964-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mango with coconut custard. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108855\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108855\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4963-1920.jpg\" alt=\"Kanom krok, rice-flour pancakes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4963-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4963-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4963-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4963-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4963-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4963-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4963-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Kanom krok, rice-flour pancakes. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>All seating is outdoors and open to all, but tightly packed, another reason to plan to arrive on the early side of service hours.\u003c/p>\n\u003cfigure id=\"attachment_108864\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108864\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5000-1920.jpg\" alt=\"The crowded seating area outside the temple.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5000-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5000-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5000-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5000-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5000-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5000-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5000-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The crowded seating area outside the temple. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You’re also invited to go inside the temple, provided you take your shoes off and leave them by the door.\u003c/p>\n\u003cfigure id=\"attachment_108860\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108860\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4980-1920.jpg\" alt=\"Shoes outside the doors of the temple.\" width=\"1920\" height=\"2880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4980-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4980-1920-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4980-1920-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4980-1920-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4980-1920-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4980-1920-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4980-1920-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shoes outside the doors of the temple. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Inside the small upstairs space is a gold altar and a money tree where community members can make donations to the temple. Monks sit in the corner in prayer or preparation for the ceremony.\u003c/p>\n\u003cfigure id=\"attachment_108861\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108861\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4985-1920.jpg\" alt=\"Altar inside the Thai Temple.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4985-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4985-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4985-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4985-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4985-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4985-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4985-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Altar inside the Thai Temple. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108862\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108862\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4987-1920.jpg\" alt=\"A money tree for collecting donations.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4987-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4987-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4987-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4987-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4987-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4987-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4987-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A money tree for collecting donations. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108863\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108863\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4988-1920.jpg\" alt=\"A monk preparing to welcome congregants to the Songkran festival.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4988-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4988-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4988-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4988-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4988-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4988-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4988-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A monk preparing to welcome congregants to the Songkran festival. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While the Songkran celebration is a wonderful time to visit the temple, Sunday brunch throughout the year is a fun, kid-friendly, and inexpensive way to dive into Thai culture and enjoy some homemade cooking.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/wat-mongkolratanaram-berkeley\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Wat Mongkolratanaram\u003c/strong>\u003c/a>\u003cbr>\n1911 Russell St. Berkeley, CA 94703 [\u003ca href=\"https://goo.gl/t7ma3O\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nPh: (510) 849-3419\u003cbr>\nHours: Brunch every Sunday, 10am-1pm\u003cbr>\nPrice Range: $ (Small plates $5-$8)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Thai-Temple-Brunch/128553380526321\" target=\"_blank\" rel=\"noopener\">Thai Temple Brunch\u003c/a>\u003c/p>\n\n",
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"excerpt": "The Thai Temple in South Berkeley also offers a weekly Sunday buffet brunch that’s one of the best Thai food values in the East Bay.",
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"description": "The Thai Temple in South Berkeley also offers a weekly Sunday buffet brunch that’s one of the best Thai food values in the East Bay.",
"title": "Wat Mongkolratanaram: Berkeley’s Thai Temple Celebrates the New Year | KQED",
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"headline": "Wat Mongkolratanaram: Berkeley’s Thai Temple Celebrates the New Year",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ci>This article was updated on April 2, 2019.\u003c/i>\u003c/p>\n\u003cp>On a quiet residential street in South Berkeley, \u003ca href=\"http://www.yelp.com/biz/wat-mongkolratanaram-berkeley\" target=\"_blank\" rel=\"noopener\">Wat Mongkolratanaram\u003c/a>, a Thai Buddhist Temple, is a splash of color on a street perfumed with pittosporum and citrus trees and wisteria dangling from the eaves of houses. Every morning you can find the monks outside sweeping up leaves and tidying the grounds.\u003c/p>\n\u003cfigure id=\"attachment_108850\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108850\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4941-1920.jpg\" alt=\"Wat Mongkolratanaram, Berkeley’s Thai Buddhist Temple.\" width=\"1920\" height=\"2880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4941-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4941-1920-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4941-1920-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4941-1920-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4941-1920-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4941-1920-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4941-1920-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Wat Mongkolratanaram, Berkeley’s Thai Buddhist Temple. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The temple is a popular spot for Sunday brunch, and every April they hold a New Year’s celebration, called Songkran. The event features music and dance performed by the children of the community\u003cb>.\u003c/b>\u003c/p>\n\u003cp>\u003cimg class=\"size-full wp-image-108849\" style=\"font-weight: bold;background-color: transparent;color: #767676\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4940-1920.jpg\" alt=\" Welcoming neighbors to the annual Songkran (New Year’s) Festival.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4940-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4940-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4940-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4940-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4940-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4940-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4940-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/p>\n\u003cp>Welcoming neighbors to the annual Songkran (New Year’s) Festival.\u003c/p>\n\u003cfigure id=\"attachment_108865\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108865\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5012-1920.jpg\" alt=\"Young musicians ready to perform.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5012-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5012-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5012-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5012-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5012-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5012-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5012-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Young musicians ready to perform. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Congregants of Wat Mongkolratanaram begin the Songkran celebration with a processional leading to the performance area.\u003cbr>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/ANmCU-syCYE'\n title='//www.youtube.com/embed/ANmCU-syCYE'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Children of the Thai Cultural Council perform a concert at Songkran.\u003cbr>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/Mefs5WPiDdo'\n title='//www.youtube.com/embed/Mefs5WPiDdo'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003cstrong>During this celebration,\u003c/strong> and every Sunday throughout the year, the temple hosts an outdoor Sunday brunch. The system is a bit complicated, as they accept cash only, but require you to purchase tokens in exchange for food. Because the temple is a non-profit, this allows them to keep more of your donation to further the temple’s mission. Allow about $12 per person in tokens ($1 each) if you’d like to try more than one dish, but remember the portions are large, so sharing is also feasible. And don’t fear over-purchasing; if you have leftover tokens at the end of your meal, servers are happy to return cash for the unused tokens.\u003c/p>\n\u003cfigure id=\"attachment_108851\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108851\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4944-1920.jpg\" alt=\"Buy your tokens at the counter.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4944-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4944-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4944-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4944-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4944-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4944-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4944-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Buy your tokens at the counter. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108852\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108852\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4949-1920.jpg\" alt=\"Getting ready to spend some tokens at the Berkeley Thai Temple brunch.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4949-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4949-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4949-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4949-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4949-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4949-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4949-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Getting ready to spend some tokens at the Berkeley Thai Temple brunch. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Food service is divided into two lines, vegetarian and meat, but you are welcome to sample both. Highlights of the meat menu include skin-on barbecued chicken, mild and sweet, served with white rice and sweet chili sauce. Sweet and sour fried fish is a good choice if you get in line early when the food is hot, but not so much after it has been sitting on the buffet for awhile. Perhaps the best dish, at least the one with the most heat is spicy basil chicken.\u003c/p>\n\u003cfigure id=\"attachment_108854\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108854\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4961-1920.jpg\" alt=\"A mixture of spicy basil chicken, fried fish, and green beans.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4961-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4961-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4961-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4961-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4961-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4961-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4961-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A mixture of spicy basil chicken, fried fish, and green beans. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108858\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108858\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4968-1920.jpg\" alt=\"Enjoying the kid-friendly barbecued chicken.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4968-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4968-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4968-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4968-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4968-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4968-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4968-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Enjoying the kid-friendly barbecued chicken. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Of the vegetarian dishes, the green papaya salad is one of the most popular. It’s very mild, but there are condiments that you can avail yourself of to take up the heat. Stir-fried green beans are the best vegetable side dish, served simply with mild chiles. Unless you order separate dishes, everything gets rather haphazardly piled up on one plate, something to consider if you’re sharing.\u003c/p>\n\u003cfigure id=\"attachment_108857\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108857\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4965-1920.jpg\" alt=\"Green papaya salad.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4965-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4965-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4965-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4965-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4965-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4965-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4965-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Green papaya salad. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108859\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108859\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4970-1920.jpg\" alt=\"Spicy chili sauce at the condiment bar.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4970-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4970-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4970-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4970-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4970-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4970-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4970-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spicy chili sauce at the condiment bar. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There’s also a separate line for beef noodle soup, with your choice of three thicknesses of noodles, laden with carrots, celery, cilantro and onion, in a rich, fragrant beef broth.\u003c/p>\n\u003cfigure id=\"attachment_108853\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108853\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4954-1920.jpg\" alt=\"Beef noodle soup.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4954-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4954-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4954-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4954-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4954-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4954-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4954-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beef noodle soup. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Desserts are a strong suit. Mango with coconut custard and kanom krok, little rice-flour pancake rounds made to order in a variation of a waffle iron, are a big hit with kids.\u003c/p>\n\u003cfigure id=\"attachment_108856\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108856\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4964-1920.jpg\" alt=\"Mango with coconut custard.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4964-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4964-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4964-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4964-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4964-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4964-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4964-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mango with coconut custard. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108855\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108855\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4963-1920.jpg\" alt=\"Kanom krok, rice-flour pancakes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4963-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4963-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4963-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4963-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4963-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4963-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4963-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Kanom krok, rice-flour pancakes. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>All seating is outdoors and open to all, but tightly packed, another reason to plan to arrive on the early side of service hours.\u003c/p>\n\u003cfigure id=\"attachment_108864\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108864\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5000-1920.jpg\" alt=\"The crowded seating area outside the temple.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5000-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5000-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5000-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5000-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5000-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5000-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5000-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The crowded seating area outside the temple. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You’re also invited to go inside the temple, provided you take your shoes off and leave them by the door.\u003c/p>\n\u003cfigure id=\"attachment_108860\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108860\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4980-1920.jpg\" alt=\"Shoes outside the doors of the temple.\" width=\"1920\" height=\"2880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4980-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4980-1920-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4980-1920-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4980-1920-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4980-1920-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4980-1920-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4980-1920-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shoes outside the doors of the temple. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Inside the small upstairs space is a gold altar and a money tree where community members can make donations to the temple. Monks sit in the corner in prayer or preparation for the ceremony.\u003c/p>\n\u003cfigure id=\"attachment_108861\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108861\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4985-1920.jpg\" alt=\"Altar inside the Thai Temple.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4985-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4985-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4985-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4985-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4985-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4985-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4985-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Altar inside the Thai Temple. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108862\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108862\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4987-1920.jpg\" alt=\"A money tree for collecting donations.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4987-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4987-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4987-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4987-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4987-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4987-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4987-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A money tree for collecting donations. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108863\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108863\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4988-1920.jpg\" alt=\"A monk preparing to welcome congregants to the Songkran festival.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4988-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4988-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4988-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4988-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4988-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4988-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4988-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A monk preparing to welcome congregants to the Songkran festival. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While the Songkran celebration is a wonderful time to visit the temple, Sunday brunch throughout the year is a fun, kid-friendly, and inexpensive way to dive into Thai culture and enjoy some homemade cooking.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/wat-mongkolratanaram-berkeley\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Wat Mongkolratanaram\u003c/strong>\u003c/a>\u003cbr>\n1911 Russell St. Berkeley, CA 94703 [\u003ca href=\"https://goo.gl/t7ma3O\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nPh: (510) 849-3419\u003cbr>\nHours: Brunch every Sunday, 10am-1pm\u003cbr>\nPrice Range: $ (Small plates $5-$8)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Thai-Temple-Brunch/128553380526321\" target=\"_blank\" rel=\"noopener\">Thai Temple Brunch\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bay Area Bites Guide to the Best Food for Takeout in Berkeley and Oakland",
"title": "Bay Area Bites Guide to the Best Food for Takeout in Berkeley and Oakland",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>I grew up in the South, a place where the weather typically matches the seasons on the calendar, so every year around the beginning of April, I get into full spring mode. I clean, I garden, I start wearing more shorts and dresses. But at my home in Berkeley, the weather can’t always keep up. It’ll be delightfully warm one weekend, and then cold and windy the next.\u003c/p>\n\u003cp>However, I do my best to push forward with my natural instincts and embrace what little, strange spring we have before summer’s weird and frustrating fog sets in. The truly best way to celebrate spring, for those of us who spend all of our time thinking about food, that is, is to try to eat as many meals outside as possible. And sure, I like preparing a picnic at home in my kitchen from time to time, but it is often easier to grab food to go, especially when the weather can change from dreary to sunny at the drop of a hat.\u003c/p>\n\u003cp>Luckily for us, Berkeley and Oakland have what can seem like endless choices for takeaway food. I sampled some of the best spots for picnic fare — from sandwiches to sushi — in both cities. Here’s where you should stop in on your next sunny day off.\u003c/p>\n\u003ch2>Best Breakfast: Zella’s Soulful Kitchen, Oakland\u003c/h2>\n\u003cfigure id=\"attachment_108724\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/zellas-breakfast-sandwich-3_.jpg\" alt=\"A breakfast sandwich with bacon from Zella’s Soulful Kitchen.\" width=\"1920\" height=\"1251\" class=\"size-full wp-image-108724\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/zellas-breakfast-sandwich-3_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/zellas-breakfast-sandwich-3_-400x261.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/zellas-breakfast-sandwich-3_-800x521.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/zellas-breakfast-sandwich-3_-768x500.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/zellas-breakfast-sandwich-3_-1440x938.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/zellas-breakfast-sandwich-3_-1180x769.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/zellas-breakfast-sandwich-3_-960x626.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A breakfast sandwich with bacon from Zella’s Soulful Kitchen. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you’re planning on heading out on an early morning adventure, especially if said adventure is being taken via Bart, you’ll want to head in to Zella’s Soulful Kitchen for provisions. The tiny kitchen sits in the back of the Mandela Foods Cooperative across the street from the West Oakland Bart, and it serves some of the best breakfast sandwiches and prepared soul food around.\u003c/p>\n\u003cp>First, pick up said breakfast sandwich. The hero, as it should be, is the sandwich’s biscuit foundation. Crumbly, slightly sweet, and super buttery, it is a perfect base for fluffy scrambled eggs and gooey cheese. You can leave your sandwich as is, or add bacon or chicken sausage for a rich protein oomph. That bacon, by the way, is served ultra crisp, a welcome textural contrast to the rest of the sandwich. Make sure to ask whoever is working to heat up the sandwich for you before you dig in.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Before paying, be sure to add a few items from the prepared foods refrigerator. Zella’s fried chicken is delicious at room temperature — spicy and tender, with an undercurrent of buttermilk-y tang. The macaroni and cheese, which is sold in large, satisfying slabs, tastes like it is at least half cheese — so not a bad thing. Like the chicken, it also tastes great at room temperature. You can add a salad or two if you’re feeling virtuous, or go in the entirely opposite direction and add a grilled short rib and cheese sandwich to your order. You’ll definitely not regret it.\u003c/p>\n\u003cfigure id=\"attachment_108725\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/zellas-fried-chicken-1_.jpg\" alt=\"Fried chicken and macaroni and cheese from Zella’s.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108725\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/zellas-fried-chicken-1_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/zellas-fried-chicken-1_-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/zellas-fried-chicken-1_-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/zellas-fried-chicken-1_-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/zellas-fried-chicken-1_-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/zellas-fried-chicken-1_-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/zellas-fried-chicken-1_-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fried chicken and macaroni and cheese from Zella’s. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.zellassoulfulkitchen.com\">\u003cstrong>Zella’s Soulful Kitchen\u003c/strong>\u003c/a>\u003cbr>\n1430 7th St. [\u003ca href=\"https://goo.gl/5wJjqO\">map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 452-1151\u003cbr>\nHours: Monday and Wednesday 7:00am-7:00pm; Tuesday and Thursday 7:00am-4:00pm; Saturday 9:00am-2:00pm; Closed Sunday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Zellassoulfulkitchen\">Zella’s Soulful Kitchen\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/zellaskitchen\">@Zellaskitchen\u003c/a>\u003c/p>\n\u003ch2>Best Sandwiches: Pal’s Takeaway, Oakland\u003c/h2>\n\u003cfigure id=\"attachment_108717\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/pals-lao-sandwich-2_.jpg\" alt=\"Aunt Malai’s deep-fried Lao sausage sandwich from Pal’s Takeaway.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108717\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/pals-lao-sandwich-2_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/pals-lao-sandwich-2_-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/pals-lao-sandwich-2_-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/pals-lao-sandwich-2_-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/pals-lao-sandwich-2_-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/pals-lao-sandwich-2_-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/pals-lao-sandwich-2_-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Aunt Malai’s deep-fried Lao sausage sandwich from Pal’s Takeaway. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It was a major win for Oakland when Jeff Mason decided to move his sandwich shop into the kitchen at the new Firebrand Bakery in Uptown. Mason has been making crazy-sounding-yet-still-balanced sandwiches for seven years now, and his skill shows. You really can’t go wrong with anything on his menu, but my personal preference is for Aunt Malai’s deep-fried Lao sausage.\u003c/p>\n\u003cp>The spicy, crazy-juicy sausage has a punchy undercurrent of lemongrass and coriander, just salty enough, with a snappy casing fresh from the deep fryer. Cilantro-cucumber relish and arugula provide cooling, fresh contrast, and the house mayo holds everything together. Mason understands the need for a proper ratio of bread to filling; in the sausage sandwich, the torpedo roll comes scooped out in the center all the better to cradle the tasty filling. Vegetarian items aren’t a high priority, but Mason does make a mean veggie sandwich, and the salads and soups are likewise on point. It’s a quick walk to Lake Merritt if you care to enjoy your spoils on a picnic blanket.\u003c/p>\n\u003cfigure id=\"attachment_108718\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/pals-sign-horizontal_.jpg\" alt=\"Pal’s Takeaway is located in the Firebrand Artisan Bread bakery in Uptown Oakland’s Hive development.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108718\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/pals-sign-horizontal_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/pals-sign-horizontal_-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/pals-sign-horizontal_-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/pals-sign-horizontal_-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/pals-sign-horizontal_-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/pals-sign-horizontal_-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/pals-sign-horizontal_-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pal’s Takeaway is located in the Firebrand Artisan Bread bakery in Uptown Oakland’s Hive development. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://palstakeaway.com\">\u003cstrong>Pal’s Takeaway\u003c/strong>\u003c/a>\u003cbr>\n2343 Broadway (inside Firebrand Artisan Breads) [\u003ca href=\"https://goo.gl/E3AcXr\">map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (415) 203-4911\u003cbr>\nHours: Mon-Sun 11:00am-3:00pm\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/palstakeaway\">@palstakeaway\u003c/a>\u003cbr>\nPrice Range: $$ (entrees between $10 and $15)\u003c/p>\n\u003ch2>Best Sushi: Kirala 2, Berkeley\u003c/h2>\n\u003cfigure id=\"attachment_108712\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/kirala-sushi-lid-off-2_.jpg\" alt=\"The Yummy Sushi Combo from Kirala 2.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108712\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/kirala-sushi-lid-off-2_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/kirala-sushi-lid-off-2_-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/kirala-sushi-lid-off-2_-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/kirala-sushi-lid-off-2_-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/kirala-sushi-lid-off-2_-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/kirala-sushi-lid-off-2_-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/kirala-sushi-lid-off-2_-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Yummy Sushi Combo from Kirala 2. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Let’s get this out of the way first — most takeout sushi is kinda sketchy. I will never go near anything with raw fish that’s been sitting in a semi-cold cooler at a grocery store for, well, who knows how long. Yes, I may pick up veggie rolls or California rolls in a pinch, but between the soggy nori and the gummy rice, they’re rarely good. Kirala’s takeout joint, Kirala 2, located up Shattuck from its mothership in South Berkeley, is another story entirely.\u003c/p>\n\u003cp>Walk up to the storefront in North Berkeley’s Epicurious Garden and you’ll see at least two sushi chefs slicing ahi and assembling the colorful boxes of fish in the refrigerated case. Choose from the Yummy Sushi Combo (five nigiri and one spicy tuna roll) or Deluxe Sushi Combo (eight nigiri and one spicy tuna roll) for the closest approximation to a sit-down meal. (There are also two roll combos — one veggie and one with fish — available for easy pick-up, and you can order rolls and nigiri a la carte.) The sushi itself tastes very fresh, with more-than-serviceable rice. The tuna roll is on the mushy side, but has a pleasant heat and, again, fresh flavor. Add an extra container of ginger if you’d like a little more oomph.\u003c/p>\n\u003cp>Kirala 2 also offers a free sale item for every purchase over $10 (all of the prepared sushi qualifies). Stay away from the day-old sushi, and go for the pork gyoza, which you can zap in their on-site microwave. (There’s even a sign on top with heating directions.) Non-sushi eaters can also opt for a donburi bowl, bento box, or noodle soup. Take your sushi out to one of the two parklets on the block to people-watch while you eat.\u003c/p>\n\u003cfigure id=\"attachment_108711\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/kirala-gyoza-1_.jpg\" alt=\"Pork gyoza come free with an order of at least $10 at Kirala 2.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108711\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/kirala-gyoza-1_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/kirala-gyoza-1_-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/kirala-gyoza-1_-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/kirala-gyoza-1_-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/kirala-gyoza-1_-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/kirala-gyoza-1_-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/kirala-gyoza-1_-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pork gyoza come free with an order of at least $10 at Kirala 2. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.kiralatakeout.com\">\u003cstrong>Kirala 2\u003c/strong>\u003c/a>\u003cbr>\n1511 Shattuck Ave., Ste. D [\u003ca href=\"https://goo.gl/2X2hD0\">map\u003c/a>]\u003cbr>\nBerkeley, CA 94709\u003cbr>\nPh: (510) 649-1384\u003cbr>\nHours: Mon-Sun 11:00am-8:00pm\u003cbr>\nPrice Range: $$ (entrees between $10 and $15)\u003c/p>\n\u003ch2>Best Burrito: La Mission, Berkeley\u003c/h2>\n\u003cfigure id=\"attachment_108713\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/la-mission-burrito-3_.jpg\" alt=\"A chile Colorado burrito with pork and black beans from La Mission.\" width=\"1920\" height=\"1339\" class=\"size-full wp-image-108713\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/la-mission-burrito-3_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/la-mission-burrito-3_-400x279.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/la-mission-burrito-3_-800x558.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/la-mission-burrito-3_-768x536.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/la-mission-burrito-3_-1440x1004.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/la-mission-burrito-3_-1180x823.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/la-mission-burrito-3_-960x670.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A chile Colorado burrito with pork and black beans from La Mission. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are plenty of places to grab a burrito to-go in the East Bay, but there are really none better than La Mission, on Berkeley’s University Avenue. La Mission doesn’t have the cheapest burritos around — you’ll likely drop at least $7 on one — but they’re absolutely worth the price.\u003c/p>\n\u003cp>La Mission excels at braised meats, which it offers in a few forms in its burritos. Chile Colorado (available with pork or chicken) is my favorite. The chiles in the red sauce are held in balance with an undercurrent of sweetness and zippy vinegar. Rich shredded pork is the best match for the bold sauce, which is rarely contained by its tortilla wrapper. If you prefer chicken, stick with the chile verde sauce. It’s on the milder side, with bright grassy notes and tomatillo tang. La Mission’s beans and rice are also winners; always perfectly cooked and seasoned, they manage not to detract from the star protein. The restaurant’s patio is a fine place to dine al fresco, or bring your burrito (and lots of extra napkins) across University to Strawberry Creek Park.\u003c/p>\n\u003cfigure id=\"attachment_108714\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/la-mission-exterior-vertical_.jpg\" alt=\"La Mission is located in a former Taco Bell on Berkeley’s University Avenue.\" width=\"1920\" height=\"2465\" class=\"size-full wp-image-108714\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/la-mission-exterior-vertical_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/la-mission-exterior-vertical_-400x514.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/la-mission-exterior-vertical_-800x1027.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/la-mission-exterior-vertical_-768x986.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/la-mission-exterior-vertical_-1440x1849.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/la-mission-exterior-vertical_-1180x1515.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/la-mission-exterior-vertical_-960x1233.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">La Mission is located in a former Taco Bell on Berkeley’s University Avenue. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/la-mission-berkeley\">\u003cstrong>La Mission\u003c/strong>\u003c/a>\u003cbr>\n1255 University Ave. [\u003ca href=\"https://goo.gl/4NFeG7\">map\u003c/a>]\u003cbr>\nBerkeley, CA 94702\u003cbr>\nPh: (510) 845-5898\u003cbr>\nHours: Mon-Sat 8:00am-midnight; Sunday 8:00am-11:00pm\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003ch2>Best Salad Bar: Liba Falafel, Oakland\u003c/h2>\n\u003cfigure id=\"attachment_108715\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/liba-falafel-salad-1_.jpg\" alt=\"A falafel salad from Liba Falafel.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108715\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/liba-falafel-salad-1_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/liba-falafel-salad-1_-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/liba-falafel-salad-1_-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/liba-falafel-salad-1_-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/liba-falafel-salad-1_-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/liba-falafel-salad-1_-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/liba-falafel-salad-1_-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A falafel salad from Liba Falafel. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Yes, Liba specializes in falafel. And yes, they’re pretty decent. But the real reason to visit the colorful restaurant is for the salad bar. It’s a far cry from those 1990s all-you-eat style salad bars filled with miniature corn and crappy three bean salad. It is limited in scope, and is all the better for it. Liba’s salad bar is designed to serve as both a toppings station for falafel sandwiches and as a build-your-own bowl of greens and good stuff.\u003c/p>\n\u003cp>Build your base with a healthy scoop of baby lettuces. Add scoops of as many of the toppings, dips, and marinated vegetables as you can fit in the compostable container. You really shouldn’t miss the smoked baba ganoush if it’s available, or the carrot salad, or the fried pickled onions. A generous sprinkle of salty feta cheese is never a bad choice, and neither is the chimichurri or the zhug hot sauce. Three falafel balls are enough for moderately hungry appetites, especially if you add a side of pita chips. Like Pal’s, Liba is just a hop, skip, and a jump from Lake Merritt; you could also consider a longer walk down Broadway to the Embarcadero for sailboat watching.\u003c/p>\n\u003cfigure id=\"attachment_108716\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/liba-sign_.jpg\" alt=\"The brick-and-mortar location of Liba Falafel is only open for lunch, Monday through Friday. Check the restaurant’s Twitter for its food truck schedule.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108716\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/liba-sign_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/liba-sign_-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/liba-sign_-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/liba-sign_-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/liba-sign_-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/liba-sign_-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/liba-sign_-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The brick-and-mortar location of Liba Falafel is only open for lunch, Monday through Friday. Check the restaurant’s Twitter for its food truck schedule. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://libafalafel.com\">\u003cstrong>Liba Falafel\u003c/strong>\u003c/a>\u003cbr>\n380 17th St. [\u003ca href=\"https://goo.gl/kBRY36\">map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (415) 806-5422\u003cbr>\nHours: Mon-Fri 11:00am-2:30pm; Closed Saturday and Sunday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/libafalafel\">Liba Falafel\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/libafalafel\">@libafalafel\u003c/a>\u003cbr>\nPrice Range: $ (entrees less than $10)\u003c/p>\n\u003ch2>Best Hot Foods Bar: Piedmont Grocery, Oakland\u003c/h2>\n\u003cfigure id=\"attachment_108722\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/piedmont-grocery-hot-foods-bar-2_.jpg\" alt=\"Vegetable lasagna, green beans almondine, roasted root vegetables, and jerk chicken from Piedmont Grocery.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108722\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/piedmont-grocery-hot-foods-bar-2_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/piedmont-grocery-hot-foods-bar-2_-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/piedmont-grocery-hot-foods-bar-2_-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/piedmont-grocery-hot-foods-bar-2_-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/piedmont-grocery-hot-foods-bar-2_-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/piedmont-grocery-hot-foods-bar-2_-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/piedmont-grocery-hot-foods-bar-2_-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Vegetable lasagna, green beans almondine, roasted root vegetables, and jerk chicken from Piedmont Grocery. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Just about every grocery store boasts a salad and hot foods bar, and most are good in a pinch. But few offer as wide a range of cuisines as at Piedmont Grocery. The independent grocery store on Piedmont Avenue has been open for over 100 years, and has continued to evolve with the neighborhood.\u003c/p>\n\u003cp>The takeout bar is the best place to shop for meal that needs to accommodate a range in tastes. There are standard items — a cold salad bar, olives, pickles, five rotating soups — and a wide variety of cooked vegetables like green beans almondine (well-seasoned if a little mushy) and roasted root vegetables (like the beans, well-seasoned but slightly overcooked). More surprising is the emphasis on various international cuisines; Piedmont Grocery’s bar includes several different Indian dishes like saag paneer and samosas, plus enchiladas con mole and a taco bar. I also sampled the jerk chicken, which was mild in spice but full-flavored, and the lasagna loaded down with seasonal vegetables. Bring a box of goodies up the hill to the Mountain View Cemetary for a killer view with your meal.\u003c/p>\n\u003cfigure id=\"attachment_108723\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/piedmont-grocery-sign_.jpg\" alt=\"Piedmont Grocery has been on the Avenue for over 100 years.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108723\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/piedmont-grocery-sign_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/piedmont-grocery-sign_-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/piedmont-grocery-sign_-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/piedmont-grocery-sign_-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/piedmont-grocery-sign_-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/piedmont-grocery-sign_-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/piedmont-grocery-sign_-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Piedmont Grocery has been on the Avenue for over 100 years. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://piedmontgrocery.com\">\u003cstrong>Piedmont Grocery\u003c/strong>\u003c/a>\u003cbr>\n4038 Piedmont Ave. [\u003ca href=\"https://goo.gl/LcaOSy\">map\u003c/a>]\u003cbr>\nOakland, CA 94611\u003cbr>\nPh: (510) 653-8181\u003cbr>\nHours: Mon-Sat 9:00am-8:00pm; Sunday 9:00am-7:00pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/PiedmontGrocery\">Piedmont Grocery\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/piedmontgrocery\">@PiedmontGrocery\u003c/a>\u003cbr>\nPrice Range: $$ ($9.99/pound)\u003c/p>\n\u003ch2>Best Gourmet Picnic: The Pasta Shop, Berkeley and Oakland\u003c/h2>\n\u003cfigure id=\"attachment_108720\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/pasta-shop-picnic-2_.jpg\" alt=\"From top left, moving clockwise: Semifreddi’s baguette, cornichon, mixed olives, Twenty-four Blackbirds chocolate, Olympia Provisions sopressata, Montgomery’s Farmhouse cheddar, and Jasper Hill Harbison, all from The Pasta Shop.\" width=\"1920\" height=\"1579\" class=\"size-full wp-image-108720\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/pasta-shop-picnic-2_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/pasta-shop-picnic-2_-400x329.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/pasta-shop-picnic-2_-800x658.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/pasta-shop-picnic-2_-768x632.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/pasta-shop-picnic-2_-1440x1184.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/pasta-shop-picnic-2_-1180x970.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/pasta-shop-picnic-2_-960x790.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">From top left, moving clockwise: Semifreddi’s baguette, cornichon, mixed olives, Twenty-four Blackbirds chocolate, Olympia Provisions sopressata, Montgomery’s Farmhouse cheddar, and Jasper Hill Harbison, all from The Pasta Shop. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For a higher-end takeout meal, venture to one of the two Pasta Shop locations and grab an assortment of cheese and charcuterie. The market-style grocery store offers some of the best selection of specialty foods in the East Bay, so you’d be hard-pressed to pick up something that \u003cem>isn’t\u003c/em> delicious.\u003c/p>\n\u003cp>The Pasta Shop’s cheese counter is compact, but full of great options, both local and far-flung. All of the cheesemongers are friendly and happy to chat dairy while serving up samples. For the best deal (and variety), check out the sale bin — it has small chunks of several cheese at a decent discount. On a recent visit, I picked up a wedge of Montgomery’s Farmhouse aged cheddar from the UK and half a round of Jasper Hill’s Harbison, a bloomy, soft-ripened cow’s milk cheese from Vermont. To pair with the cheese, you can choose to wait in the always long line for sliced charcuterie, or do what I do and pick up an Olympia Provisions sopressata sausage. It doesn’t need refrigeration (perfect for a picnic basket), and packs an extraordinary amount of funky porky spice into a small sausage. On the side, add some mixed marinated olives, cornichons, and a baguette or two from Acme or Semifreddi’s. A miniature bar of chocolate is also not a bad addition. Bring your spoils up the hill to Lake Temescal and enjoy in a shady spot away from the kids’ swimming area.\u003c/p>\n\u003cfigure id=\"attachment_108719\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/pasta-shop-outside-2_.jpg\" alt=\"The Pasta Shop in Rockridge Market Hall.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108719\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/pasta-shop-outside-2_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/pasta-shop-outside-2_-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/pasta-shop-outside-2_-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/pasta-shop-outside-2_-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/pasta-shop-outside-2_-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/pasta-shop-outside-2_-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/pasta-shop-outside-2_-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Pasta Shop in Rockridge Market Hall. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.rockridgemarkethall.com/pasta-shop\">\u003cstrong>The Pasta Shop Rockridge\u003c/strong>\u003c/a>\u003cbr>\n5655 College Ave. [\u003ca href=\"https://goo.gl/EM9dWq\">map\u003c/a>]\u003cbr>\nOakland, CA 94618\u003cbr>\nPh: (510) 250-6005\u003cbr>\nHours: Mon-Fri 9:00am-8:00pm; Saturday 9:00am-7:00pm; Sunday 10:00am-7:00pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/rockridgemarkethall\">Rockridge Market Hall\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/markethallfoods\">@markethallfoods\u003c/a>\u003cbr>\nPrice Range: $$\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.rockridgemarkethall.com/pasta-shop/fourth-street-pasta-shop\">\u003cstrong>The Pasta Shop Fourth Street\u003c/strong>\u003c/a>\u003cbr>\n1786 Fourth St. [\u003ca href=\"https://goo.gl/RFlCOq\">map\u003c/a>]\u003cbr>\nBerkeley, CA 94710\u003cbr>\nPh: (510) 250-6004\u003cbr>\nHours: Mon-Fri 10:00am-6:30pm; Saturday and Sunday 9:00am-6:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/rockridgemarkethall\">Rockridge Market Hall\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/markethallfoods\">@markethallfoods\u003c/a>\u003cbr>\nPrice Range: $$\u003c/p>\n\n",
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"excerpt": "Wondering about the best places to grab food to-go when you're headed out on a springtime adventure? Here's our guide for the best takeaway joints in Berkeley and Oakland.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>I grew up in the South, a place where the weather typically matches the seasons on the calendar, so every year around the beginning of April, I get into full spring mode. I clean, I garden, I start wearing more shorts and dresses. But at my home in Berkeley, the weather can’t always keep up. It’ll be delightfully warm one weekend, and then cold and windy the next.\u003c/p>\n\u003cp>However, I do my best to push forward with my natural instincts and embrace what little, strange spring we have before summer’s weird and frustrating fog sets in. The truly best way to celebrate spring, for those of us who spend all of our time thinking about food, that is, is to try to eat as many meals outside as possible. And sure, I like preparing a picnic at home in my kitchen from time to time, but it is often easier to grab food to go, especially when the weather can change from dreary to sunny at the drop of a hat.\u003c/p>\n\u003cp>Luckily for us, Berkeley and Oakland have what can seem like endless choices for takeaway food. I sampled some of the best spots for picnic fare — from sandwiches to sushi — in both cities. Here’s where you should stop in on your next sunny day off.\u003c/p>\n\u003ch2>Best Breakfast: Zella’s Soulful Kitchen, Oakland\u003c/h2>\n\u003cfigure id=\"attachment_108724\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/zellas-breakfast-sandwich-3_.jpg\" alt=\"A breakfast sandwich with bacon from Zella’s Soulful Kitchen.\" width=\"1920\" height=\"1251\" class=\"size-full wp-image-108724\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/zellas-breakfast-sandwich-3_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/zellas-breakfast-sandwich-3_-400x261.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/zellas-breakfast-sandwich-3_-800x521.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/zellas-breakfast-sandwich-3_-768x500.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/zellas-breakfast-sandwich-3_-1440x938.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/zellas-breakfast-sandwich-3_-1180x769.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/zellas-breakfast-sandwich-3_-960x626.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A breakfast sandwich with bacon from Zella’s Soulful Kitchen. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you’re planning on heading out on an early morning adventure, especially if said adventure is being taken via Bart, you’ll want to head in to Zella’s Soulful Kitchen for provisions. The tiny kitchen sits in the back of the Mandela Foods Cooperative across the street from the West Oakland Bart, and it serves some of the best breakfast sandwiches and prepared soul food around.\u003c/p>\n\u003cp>First, pick up said breakfast sandwich. The hero, as it should be, is the sandwich’s biscuit foundation. Crumbly, slightly sweet, and super buttery, it is a perfect base for fluffy scrambled eggs and gooey cheese. You can leave your sandwich as is, or add bacon or chicken sausage for a rich protein oomph. That bacon, by the way, is served ultra crisp, a welcome textural contrast to the rest of the sandwich. Make sure to ask whoever is working to heat up the sandwich for you before you dig in.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Before paying, be sure to add a few items from the prepared foods refrigerator. Zella’s fried chicken is delicious at room temperature — spicy and tender, with an undercurrent of buttermilk-y tang. The macaroni and cheese, which is sold in large, satisfying slabs, tastes like it is at least half cheese — so not a bad thing. Like the chicken, it also tastes great at room temperature. You can add a salad or two if you’re feeling virtuous, or go in the entirely opposite direction and add a grilled short rib and cheese sandwich to your order. You’ll definitely not regret it.\u003c/p>\n\u003cfigure id=\"attachment_108725\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/zellas-fried-chicken-1_.jpg\" alt=\"Fried chicken and macaroni and cheese from Zella’s.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108725\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/zellas-fried-chicken-1_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/zellas-fried-chicken-1_-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/zellas-fried-chicken-1_-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/zellas-fried-chicken-1_-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/zellas-fried-chicken-1_-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/zellas-fried-chicken-1_-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/zellas-fried-chicken-1_-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fried chicken and macaroni and cheese from Zella’s. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.zellassoulfulkitchen.com\">\u003cstrong>Zella’s Soulful Kitchen\u003c/strong>\u003c/a>\u003cbr>\n1430 7th St. [\u003ca href=\"https://goo.gl/5wJjqO\">map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 452-1151\u003cbr>\nHours: Monday and Wednesday 7:00am-7:00pm; Tuesday and Thursday 7:00am-4:00pm; Saturday 9:00am-2:00pm; Closed Sunday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Zellassoulfulkitchen\">Zella’s Soulful Kitchen\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/zellaskitchen\">@Zellaskitchen\u003c/a>\u003c/p>\n\u003ch2>Best Sandwiches: Pal’s Takeaway, Oakland\u003c/h2>\n\u003cfigure id=\"attachment_108717\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/pals-lao-sandwich-2_.jpg\" alt=\"Aunt Malai’s deep-fried Lao sausage sandwich from Pal’s Takeaway.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108717\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/pals-lao-sandwich-2_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/pals-lao-sandwich-2_-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/pals-lao-sandwich-2_-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/pals-lao-sandwich-2_-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/pals-lao-sandwich-2_-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/pals-lao-sandwich-2_-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/pals-lao-sandwich-2_-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Aunt Malai’s deep-fried Lao sausage sandwich from Pal’s Takeaway. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It was a major win for Oakland when Jeff Mason decided to move his sandwich shop into the kitchen at the new Firebrand Bakery in Uptown. Mason has been making crazy-sounding-yet-still-balanced sandwiches for seven years now, and his skill shows. You really can’t go wrong with anything on his menu, but my personal preference is for Aunt Malai’s deep-fried Lao sausage.\u003c/p>\n\u003cp>The spicy, crazy-juicy sausage has a punchy undercurrent of lemongrass and coriander, just salty enough, with a snappy casing fresh from the deep fryer. Cilantro-cucumber relish and arugula provide cooling, fresh contrast, and the house mayo holds everything together. Mason understands the need for a proper ratio of bread to filling; in the sausage sandwich, the torpedo roll comes scooped out in the center all the better to cradle the tasty filling. Vegetarian items aren’t a high priority, but Mason does make a mean veggie sandwich, and the salads and soups are likewise on point. It’s a quick walk to Lake Merritt if you care to enjoy your spoils on a picnic blanket.\u003c/p>\n\u003cfigure id=\"attachment_108718\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/pals-sign-horizontal_.jpg\" alt=\"Pal’s Takeaway is located in the Firebrand Artisan Bread bakery in Uptown Oakland’s Hive development.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108718\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/pals-sign-horizontal_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/pals-sign-horizontal_-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/pals-sign-horizontal_-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/pals-sign-horizontal_-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/pals-sign-horizontal_-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/pals-sign-horizontal_-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/pals-sign-horizontal_-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pal’s Takeaway is located in the Firebrand Artisan Bread bakery in Uptown Oakland’s Hive development. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://palstakeaway.com\">\u003cstrong>Pal’s Takeaway\u003c/strong>\u003c/a>\u003cbr>\n2343 Broadway (inside Firebrand Artisan Breads) [\u003ca href=\"https://goo.gl/E3AcXr\">map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (415) 203-4911\u003cbr>\nHours: Mon-Sun 11:00am-3:00pm\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/palstakeaway\">@palstakeaway\u003c/a>\u003cbr>\nPrice Range: $$ (entrees between $10 and $15)\u003c/p>\n\u003ch2>Best Sushi: Kirala 2, Berkeley\u003c/h2>\n\u003cfigure id=\"attachment_108712\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/kirala-sushi-lid-off-2_.jpg\" alt=\"The Yummy Sushi Combo from Kirala 2.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108712\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/kirala-sushi-lid-off-2_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/kirala-sushi-lid-off-2_-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/kirala-sushi-lid-off-2_-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/kirala-sushi-lid-off-2_-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/kirala-sushi-lid-off-2_-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/kirala-sushi-lid-off-2_-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/kirala-sushi-lid-off-2_-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Yummy Sushi Combo from Kirala 2. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Let’s get this out of the way first — most takeout sushi is kinda sketchy. I will never go near anything with raw fish that’s been sitting in a semi-cold cooler at a grocery store for, well, who knows how long. Yes, I may pick up veggie rolls or California rolls in a pinch, but between the soggy nori and the gummy rice, they’re rarely good. Kirala’s takeout joint, Kirala 2, located up Shattuck from its mothership in South Berkeley, is another story entirely.\u003c/p>\n\u003cp>Walk up to the storefront in North Berkeley’s Epicurious Garden and you’ll see at least two sushi chefs slicing ahi and assembling the colorful boxes of fish in the refrigerated case. Choose from the Yummy Sushi Combo (five nigiri and one spicy tuna roll) or Deluxe Sushi Combo (eight nigiri and one spicy tuna roll) for the closest approximation to a sit-down meal. (There are also two roll combos — one veggie and one with fish — available for easy pick-up, and you can order rolls and nigiri a la carte.) The sushi itself tastes very fresh, with more-than-serviceable rice. The tuna roll is on the mushy side, but has a pleasant heat and, again, fresh flavor. Add an extra container of ginger if you’d like a little more oomph.\u003c/p>\n\u003cp>Kirala 2 also offers a free sale item for every purchase over $10 (all of the prepared sushi qualifies). Stay away from the day-old sushi, and go for the pork gyoza, which you can zap in their on-site microwave. (There’s even a sign on top with heating directions.) Non-sushi eaters can also opt for a donburi bowl, bento box, or noodle soup. Take your sushi out to one of the two parklets on the block to people-watch while you eat.\u003c/p>\n\u003cfigure id=\"attachment_108711\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/kirala-gyoza-1_.jpg\" alt=\"Pork gyoza come free with an order of at least $10 at Kirala 2.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108711\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/kirala-gyoza-1_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/kirala-gyoza-1_-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/kirala-gyoza-1_-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/kirala-gyoza-1_-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/kirala-gyoza-1_-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/kirala-gyoza-1_-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/kirala-gyoza-1_-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pork gyoza come free with an order of at least $10 at Kirala 2. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.kiralatakeout.com\">\u003cstrong>Kirala 2\u003c/strong>\u003c/a>\u003cbr>\n1511 Shattuck Ave., Ste. D [\u003ca href=\"https://goo.gl/2X2hD0\">map\u003c/a>]\u003cbr>\nBerkeley, CA 94709\u003cbr>\nPh: (510) 649-1384\u003cbr>\nHours: Mon-Sun 11:00am-8:00pm\u003cbr>\nPrice Range: $$ (entrees between $10 and $15)\u003c/p>\n\u003ch2>Best Burrito: La Mission, Berkeley\u003c/h2>\n\u003cfigure id=\"attachment_108713\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/la-mission-burrito-3_.jpg\" alt=\"A chile Colorado burrito with pork and black beans from La Mission.\" width=\"1920\" height=\"1339\" class=\"size-full wp-image-108713\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/la-mission-burrito-3_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/la-mission-burrito-3_-400x279.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/la-mission-burrito-3_-800x558.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/la-mission-burrito-3_-768x536.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/la-mission-burrito-3_-1440x1004.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/la-mission-burrito-3_-1180x823.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/la-mission-burrito-3_-960x670.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A chile Colorado burrito with pork and black beans from La Mission. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are plenty of places to grab a burrito to-go in the East Bay, but there are really none better than La Mission, on Berkeley’s University Avenue. La Mission doesn’t have the cheapest burritos around — you’ll likely drop at least $7 on one — but they’re absolutely worth the price.\u003c/p>\n\u003cp>La Mission excels at braised meats, which it offers in a few forms in its burritos. Chile Colorado (available with pork or chicken) is my favorite. The chiles in the red sauce are held in balance with an undercurrent of sweetness and zippy vinegar. Rich shredded pork is the best match for the bold sauce, which is rarely contained by its tortilla wrapper. If you prefer chicken, stick with the chile verde sauce. It’s on the milder side, with bright grassy notes and tomatillo tang. La Mission’s beans and rice are also winners; always perfectly cooked and seasoned, they manage not to detract from the star protein. The restaurant’s patio is a fine place to dine al fresco, or bring your burrito (and lots of extra napkins) across University to Strawberry Creek Park.\u003c/p>\n\u003cfigure id=\"attachment_108714\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/la-mission-exterior-vertical_.jpg\" alt=\"La Mission is located in a former Taco Bell on Berkeley’s University Avenue.\" width=\"1920\" height=\"2465\" class=\"size-full wp-image-108714\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/la-mission-exterior-vertical_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/la-mission-exterior-vertical_-400x514.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/la-mission-exterior-vertical_-800x1027.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/la-mission-exterior-vertical_-768x986.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/la-mission-exterior-vertical_-1440x1849.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/la-mission-exterior-vertical_-1180x1515.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/la-mission-exterior-vertical_-960x1233.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">La Mission is located in a former Taco Bell on Berkeley’s University Avenue. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/la-mission-berkeley\">\u003cstrong>La Mission\u003c/strong>\u003c/a>\u003cbr>\n1255 University Ave. [\u003ca href=\"https://goo.gl/4NFeG7\">map\u003c/a>]\u003cbr>\nBerkeley, CA 94702\u003cbr>\nPh: (510) 845-5898\u003cbr>\nHours: Mon-Sat 8:00am-midnight; Sunday 8:00am-11:00pm\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003ch2>Best Salad Bar: Liba Falafel, Oakland\u003c/h2>\n\u003cfigure id=\"attachment_108715\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/liba-falafel-salad-1_.jpg\" alt=\"A falafel salad from Liba Falafel.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108715\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/liba-falafel-salad-1_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/liba-falafel-salad-1_-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/liba-falafel-salad-1_-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/liba-falafel-salad-1_-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/liba-falafel-salad-1_-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/liba-falafel-salad-1_-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/liba-falafel-salad-1_-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A falafel salad from Liba Falafel. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Yes, Liba specializes in falafel. And yes, they’re pretty decent. But the real reason to visit the colorful restaurant is for the salad bar. It’s a far cry from those 1990s all-you-eat style salad bars filled with miniature corn and crappy three bean salad. It is limited in scope, and is all the better for it. Liba’s salad bar is designed to serve as both a toppings station for falafel sandwiches and as a build-your-own bowl of greens and good stuff.\u003c/p>\n\u003cp>Build your base with a healthy scoop of baby lettuces. Add scoops of as many of the toppings, dips, and marinated vegetables as you can fit in the compostable container. You really shouldn’t miss the smoked baba ganoush if it’s available, or the carrot salad, or the fried pickled onions. A generous sprinkle of salty feta cheese is never a bad choice, and neither is the chimichurri or the zhug hot sauce. Three falafel balls are enough for moderately hungry appetites, especially if you add a side of pita chips. Like Pal’s, Liba is just a hop, skip, and a jump from Lake Merritt; you could also consider a longer walk down Broadway to the Embarcadero for sailboat watching.\u003c/p>\n\u003cfigure id=\"attachment_108716\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/liba-sign_.jpg\" alt=\"The brick-and-mortar location of Liba Falafel is only open for lunch, Monday through Friday. Check the restaurant’s Twitter for its food truck schedule.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108716\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/liba-sign_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/liba-sign_-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/liba-sign_-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/liba-sign_-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/liba-sign_-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/liba-sign_-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/liba-sign_-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The brick-and-mortar location of Liba Falafel is only open for lunch, Monday through Friday. Check the restaurant’s Twitter for its food truck schedule. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://libafalafel.com\">\u003cstrong>Liba Falafel\u003c/strong>\u003c/a>\u003cbr>\n380 17th St. [\u003ca href=\"https://goo.gl/kBRY36\">map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (415) 806-5422\u003cbr>\nHours: Mon-Fri 11:00am-2:30pm; Closed Saturday and Sunday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/libafalafel\">Liba Falafel\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/libafalafel\">@libafalafel\u003c/a>\u003cbr>\nPrice Range: $ (entrees less than $10)\u003c/p>\n\u003ch2>Best Hot Foods Bar: Piedmont Grocery, Oakland\u003c/h2>\n\u003cfigure id=\"attachment_108722\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/piedmont-grocery-hot-foods-bar-2_.jpg\" alt=\"Vegetable lasagna, green beans almondine, roasted root vegetables, and jerk chicken from Piedmont Grocery.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108722\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/piedmont-grocery-hot-foods-bar-2_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/piedmont-grocery-hot-foods-bar-2_-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/piedmont-grocery-hot-foods-bar-2_-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/piedmont-grocery-hot-foods-bar-2_-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/piedmont-grocery-hot-foods-bar-2_-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/piedmont-grocery-hot-foods-bar-2_-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/piedmont-grocery-hot-foods-bar-2_-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Vegetable lasagna, green beans almondine, roasted root vegetables, and jerk chicken from Piedmont Grocery. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Just about every grocery store boasts a salad and hot foods bar, and most are good in a pinch. But few offer as wide a range of cuisines as at Piedmont Grocery. The independent grocery store on Piedmont Avenue has been open for over 100 years, and has continued to evolve with the neighborhood.\u003c/p>\n\u003cp>The takeout bar is the best place to shop for meal that needs to accommodate a range in tastes. There are standard items — a cold salad bar, olives, pickles, five rotating soups — and a wide variety of cooked vegetables like green beans almondine (well-seasoned if a little mushy) and roasted root vegetables (like the beans, well-seasoned but slightly overcooked). More surprising is the emphasis on various international cuisines; Piedmont Grocery’s bar includes several different Indian dishes like saag paneer and samosas, plus enchiladas con mole and a taco bar. I also sampled the jerk chicken, which was mild in spice but full-flavored, and the lasagna loaded down with seasonal vegetables. Bring a box of goodies up the hill to the Mountain View Cemetary for a killer view with your meal.\u003c/p>\n\u003cfigure id=\"attachment_108723\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/piedmont-grocery-sign_.jpg\" alt=\"Piedmont Grocery has been on the Avenue for over 100 years.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108723\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/piedmont-grocery-sign_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/piedmont-grocery-sign_-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/piedmont-grocery-sign_-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/piedmont-grocery-sign_-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/piedmont-grocery-sign_-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/piedmont-grocery-sign_-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/piedmont-grocery-sign_-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Piedmont Grocery has been on the Avenue for over 100 years. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://piedmontgrocery.com\">\u003cstrong>Piedmont Grocery\u003c/strong>\u003c/a>\u003cbr>\n4038 Piedmont Ave. [\u003ca href=\"https://goo.gl/LcaOSy\">map\u003c/a>]\u003cbr>\nOakland, CA 94611\u003cbr>\nPh: (510) 653-8181\u003cbr>\nHours: Mon-Sat 9:00am-8:00pm; Sunday 9:00am-7:00pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/PiedmontGrocery\">Piedmont Grocery\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/piedmontgrocery\">@PiedmontGrocery\u003c/a>\u003cbr>\nPrice Range: $$ ($9.99/pound)\u003c/p>\n\u003ch2>Best Gourmet Picnic: The Pasta Shop, Berkeley and Oakland\u003c/h2>\n\u003cfigure id=\"attachment_108720\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/pasta-shop-picnic-2_.jpg\" alt=\"From top left, moving clockwise: Semifreddi’s baguette, cornichon, mixed olives, Twenty-four Blackbirds chocolate, Olympia Provisions sopressata, Montgomery’s Farmhouse cheddar, and Jasper Hill Harbison, all from The Pasta Shop.\" width=\"1920\" height=\"1579\" class=\"size-full wp-image-108720\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/pasta-shop-picnic-2_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/pasta-shop-picnic-2_-400x329.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/pasta-shop-picnic-2_-800x658.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/pasta-shop-picnic-2_-768x632.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/pasta-shop-picnic-2_-1440x1184.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/pasta-shop-picnic-2_-1180x970.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/pasta-shop-picnic-2_-960x790.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">From top left, moving clockwise: Semifreddi’s baguette, cornichon, mixed olives, Twenty-four Blackbirds chocolate, Olympia Provisions sopressata, Montgomery’s Farmhouse cheddar, and Jasper Hill Harbison, all from The Pasta Shop. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For a higher-end takeout meal, venture to one of the two Pasta Shop locations and grab an assortment of cheese and charcuterie. The market-style grocery store offers some of the best selection of specialty foods in the East Bay, so you’d be hard-pressed to pick up something that \u003cem>isn’t\u003c/em> delicious.\u003c/p>\n\u003cp>The Pasta Shop’s cheese counter is compact, but full of great options, both local and far-flung. All of the cheesemongers are friendly and happy to chat dairy while serving up samples. For the best deal (and variety), check out the sale bin — it has small chunks of several cheese at a decent discount. On a recent visit, I picked up a wedge of Montgomery’s Farmhouse aged cheddar from the UK and half a round of Jasper Hill’s Harbison, a bloomy, soft-ripened cow’s milk cheese from Vermont. To pair with the cheese, you can choose to wait in the always long line for sliced charcuterie, or do what I do and pick up an Olympia Provisions sopressata sausage. It doesn’t need refrigeration (perfect for a picnic basket), and packs an extraordinary amount of funky porky spice into a small sausage. On the side, add some mixed marinated olives, cornichons, and a baguette or two from Acme or Semifreddi’s. A miniature bar of chocolate is also not a bad addition. Bring your spoils up the hill to Lake Temescal and enjoy in a shady spot away from the kids’ swimming area.\u003c/p>\n\u003cfigure id=\"attachment_108719\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/pasta-shop-outside-2_.jpg\" alt=\"The Pasta Shop in Rockridge Market Hall.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108719\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/pasta-shop-outside-2_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/pasta-shop-outside-2_-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/pasta-shop-outside-2_-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/pasta-shop-outside-2_-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/pasta-shop-outside-2_-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/pasta-shop-outside-2_-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/pasta-shop-outside-2_-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Pasta Shop in Rockridge Market Hall. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.rockridgemarkethall.com/pasta-shop\">\u003cstrong>The Pasta Shop Rockridge\u003c/strong>\u003c/a>\u003cbr>\n5655 College Ave. [\u003ca href=\"https://goo.gl/EM9dWq\">map\u003c/a>]\u003cbr>\nOakland, CA 94618\u003cbr>\nPh: (510) 250-6005\u003cbr>\nHours: Mon-Fri 9:00am-8:00pm; Saturday 9:00am-7:00pm; Sunday 10:00am-7:00pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/rockridgemarkethall\">Rockridge Market Hall\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/markethallfoods\">@markethallfoods\u003c/a>\u003cbr>\nPrice Range: $$\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Check, Please! Bay Area Season 11 Premiere Reviews The Hummingbird, Sumika and Orexi",
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"content": "\u003cp>Check, Please! Bay Area Season 11 premiere airs tonight at 7:30pm on KQED 9. See alternative \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\">airtimes\u003c/a> to watch the show on TV. The program will also be available online at the \u003ca href=\"http://www.kqed.org/checkplease\" target=\"_blank\">Check, Please! Bay Area\u003c/a> website this evening.\u003c/p>\n\u003cp>The season premiere reviews \u003ca href=\"http://hummingbirdfairfax.com/\" target=\"_blank\">The Hummingbird\u003c/a> in Fairfax, a Creole-inspired spot combining classic New Orleans dishes with fresh California ingredients; \u003ca href=\"http://sumikagrill.com/\" target=\"_blank\">Sumika\u003c/a> in Los Altos, serving Japanese rice and noodles dishes along with grilled items; and \u003ca href=\"http://www.orexisf.com/\" target=\"_blank\">Orexi Restaurant\u003c/a> in San Francisco, serving Greece cuisine in a contemporary version of the traditional taverna.\u003c/p>\n\u003cp>\u003cstrong>Watch the new Season 11 open:\u003c/strong>\u003cbr>\nhttps://youtu.be/fxXAB5Qc8f4\u003c/p>\n\u003cp>\u003cstrong>Watch the season 11 premiere promo:\u003c/strong>\u003cbr>\nhttps://youtu.be/xKUyh2rW0bg\u003c/p>\n\u003cp>\u003cstrong>Watch the season 11 premiere wine tip:\u003c/strong>\u003cbr>\nhttps://youtu.be/ETuqsSflNCg\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Check, Please! Bay Area Season 11 premiere airs tonight at 7:30pm on KQED 9. See alternative \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\">airtimes\u003c/a> to watch the show on TV. The program will also be available online at the \u003ca href=\"http://www.kqed.org/checkplease\" target=\"_blank\">Check, Please! Bay Area\u003c/a> website this evening.\u003c/p>\n\u003cp>The season premiere reviews \u003ca href=\"http://hummingbirdfairfax.com/\" target=\"_blank\">The Hummingbird\u003c/a> in Fairfax, a Creole-inspired spot combining classic New Orleans dishes with fresh California ingredients; \u003ca href=\"http://sumikagrill.com/\" target=\"_blank\">Sumika\u003c/a> in Los Altos, serving Japanese rice and noodles dishes along with grilled items; and \u003ca href=\"http://www.orexisf.com/\" target=\"_blank\">Orexi Restaurant\u003c/a> in San Francisco, serving Greece cuisine in a contemporary version of the traditional taverna.\u003c/p>\n\u003cp>\u003cstrong>Watch the new Season 11 open:\u003c/strong>\u003cbr>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/fxXAB5Qc8f4'\n title='//www.youtube.com/embed/fxXAB5Qc8f4'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003cstrong>Watch the season 11 premiere promo:\u003c/strong>\u003cbr>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/xKUyh2rW0bg'\n title='//www.youtube.com/embed/xKUyh2rW0bg'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003cstrong>Watch the season 11 premiere wine tip:\u003c/strong>\u003cbr>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/ETuqsSflNCg'\n title='//www.youtube.com/embed/ETuqsSflNCg'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "First Bite: Long Anticipated, Mr. Jiu’s Opens in San Francisco’s Chinatown",
"title": "First Bite: Long Anticipated, Mr. Jiu’s Opens in San Francisco’s Chinatown",
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"content": "\u003cp>Just as Charles Phan did for Vietnamese food when he opened \u003ca href=\"http://www.slanteddoor.com/\" target=\"_blank\">The Slanted Door\u003c/a> in the Mission in 1995, Brandon Jew is doing for the Cantonese food of his childhood — reinventing it by way of a contemporary, local, and decidedly upscale approach. One of the most eagerly anticipated restaurants to open in San Francisco in recent years, \u003ca href=\"http://misterjius.com/\" target=\"_blank\">Mister Jiu’s\u003c/a> officially opened last night on a charming block of Waverly Place in Chinatown, a neighborhood better known for fast, inexpensive food and tourist photo-ops than as a dining destination. If the \u003ca href=\"http://ww2.kqed.org/bayareabites/2016/03/07/chef-brandon-jew-of-mister-jius-shares-his-inspirations-and-creative-process/\" target=\"_blank\">restaurant’s name\u003c/a> seems like a pun on the chef-owner’s, it is. When Chef Jew’s grandparents immigrated to the U.S., the processor translated their last name “Jiu” (which was \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2014/08/14/brandon-jew-talks-mister-jiu-chinese-food-chinatown-and-much-more/\" target=\"_blank\">also fabricated\u003c/a>, but by them) as “Jew,“ and this remained the family name. So, the gesture of naming the restaurant Mister Jiu’s is a reclamation, of sorts.\u003c/p>\n\u003cp>As soon as the reservation system went online, I grabbed a table. And last night, we were seated next to \u003ca href=\"http://ww2.kqed.org/bayareabites/2016/02/25/sake-donuts-noodles-and-a-caamfeast-celebrating-asian-culture-and-cuisine/\" target=\"_blank\">Cecilia Chiang\u003c/a>, the legendary chef and founder of The Mandarin restaurant in San Francisco. Though that restaurant is long gone, Chiang’s living-legend status as the mother of Chinese cuisine thrives. Her presence at the next table seemed auspicious, like a blessing of the endeavor.\u003c/p>\n\u003cfigure id=\"attachment_108546\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5017-1920.jpg\" alt=\"The signage of the former Four Seas restaurant, still visible out front\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108546\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5017-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5017-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5017-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5017-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5017-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5017-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5017-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The signage of the former Four Seas restaurant, still visible out front \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The dining room occupies the first floor of the former Four Seas restaurant, and its huge windows onto the street backlight the spacious, high-ceilinged room. The ceiling is all about the gorgeous lotus-blossom chandeliers that hang down over the round banquet tables in the center of the room. Backlighting the other end of the room is the bright, open kitchen where Chef Jew mindfully worked at a clip all night long, surrounded by a blur of helpers.\u003c/p>\n\u003cfigure id=\"attachment_108552\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5021-1920.jpg\" alt=\"View of the dining room at Mister Jiu's with huge windows facing the street.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108552\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5021-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5021-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5021-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5021-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5021-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5021-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5021-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">View of the dining room at Mister Jiu's with huge windows facing the street. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108548\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5024-1920a.jpg\" alt=\"The dining room at Mister Jiu's with a view of the open kitchen.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108548\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5024-1920a.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5024-1920a-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5024-1920a-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5024-1920a-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5024-1920a-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5024-1920a-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5024-1920a-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The dining room at Mister Jiu's with a view of the open kitchen. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108545\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5035-1920.jpg\" alt=\"Chef Brandon Jew in his big open kitchen.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108545\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5035-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5035-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5035-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5035-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5035-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5035-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5035-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chef Brandon Jew in his big open kitchen. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Food is served family style here, $69 for five courses. Everyone at the table must agree on the choices, but courses can be ordered from any menu category: salad, soup, rice and noodles, veggies, and entrees. While I felt like I might as well close my eyes and point, so beautiful was the menu, we decided to order one dish from each category, figuring that was the chef’s intention.\u003c/p>\n\u003cp>We started with salt and pepper squid, Monterey squid battered in baking soda and rice flour for supreme crispiness and fried with fennel and kumquat (a brilliant idea) and served with a soy, ginger, garlic and serrano chile sauce.\u003c/p>\n\u003cfigure id=\"attachment_108554\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5032-1920.jpg\" alt=\"Salt and pepper squid with soy-chile sauce.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108554\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5032-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5032-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5032-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5032-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5032-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5032-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5032-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Salt and pepper squid with soy-chile sauce. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Next up: a Marin Miyagi clam and oyster custard with barely cooked fava beans, lap cheong and green garlic, sweetly earthy and sea-driven, yet delicate. This was followed by the more assertive cold sweet potato noodles tossed in peanut sauce with chrysanthemum and Dungeness crab. For our vegetable, we chose the sweet pea tendrils with Meyer lemon and roasted garlic and a few asparagus tips.\u003c/p>\n\u003cfigure id=\"attachment_108555\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5041-1920.jpg\" alt=\"Clam and oyster custard.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108555\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5041-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5041-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5041-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5041-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5041-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5041-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5041-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Clam and oyster custard. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108556\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5042-1920.jpg\" alt=\"Sweet potato noodles in peanut sauce with Dungeness crab and chrysanthemum.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108556\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5042-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5042-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5042-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5042-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5042-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5042-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5042-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sweet potato noodles in peanut sauce with Dungeness crab and chrysanthemum. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108557\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5046-1920.jpg\" alt=\"Pea tendrils with Meyer lemon and roasted garlic.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108557\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5046-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5046-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5046-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5046-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5046-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5046-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5046-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pea tendrils with Meyer lemon and roasted garlic. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We upgraded our main course for $25 (per table, not per person) to the barbecued pork, which featured both belly and spareribs, the latter slathered with black garlic paste, served with a side of homemade mantou buns and cucumber and daikon pickles. We tucked the belly meat into the steaming buns and dipped both those and the ribs in the hot mustard also on the plate. This recipe is destined to become a classic.\u003c/p>\n\u003cfigure id=\"attachment_108558\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5047-1920.jpg\" alt=\"Barbecued pork with homemade mantou buns and pickles.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108558\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5047-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5047-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5047-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5047-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5047-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5047-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5047-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Barbecued pork with homemade mantou buns and pickles. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My one quibble with the place is that some of what we ordered would have been better as bona fide side dishes, rather than standalone courses — in our case, the tendrils and the noodles. But it’s a small complaint amidst the deep pleasure invoked by the whole.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Both the cocktail and wine lists are married to the food. We went for the latter and ordered an inexpensive dry Riesling, a 2013 Hunstler from the Rheingau, which had just the right balance of minerality, fruit and acidity for all the dishes.\u003c/p>\n\u003cp>Service was remarkably together for day one. \u003c/p>\n\u003cp>If Mister Jiu’s is a harbinger of Chinatown’s future, I say welcome to the new era.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://misterjius.com/\" target=\"_blank\">\u003cstrong>Mister Jiu’s\u003c/strong>\u003c/a>\u003cbr>\n28 Waverly Place\u003cbr>\nSan Francisco, CA 94703 [\u003ca href=\"https://goo.gl/UyrFiV\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: (415) 857-9688\u003cbr>\nHours: Tues-Thu, 5:30-10:30pm; Fri-Sat, 5:30-11pm\u003cbr>\nPrice Range: $$$$ (Prix fixe, banquet-style, $69 per person for 5 courses).\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/MisterJiu\" target=\"_blank\">@MisterJiu\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Just as Charles Phan did for Vietnamese food when he opened \u003ca href=\"http://www.slanteddoor.com/\" target=\"_blank\">The Slanted Door\u003c/a> in the Mission in 1995, Brandon Jew is doing for the Cantonese food of his childhood — reinventing it by way of a contemporary, local, and decidedly upscale approach. One of the most eagerly anticipated restaurants to open in San Francisco in recent years, \u003ca href=\"http://misterjius.com/\" target=\"_blank\">Mister Jiu’s\u003c/a> officially opened last night on a charming block of Waverly Place in Chinatown, a neighborhood better known for fast, inexpensive food and tourist photo-ops than as a dining destination. If the \u003ca href=\"http://ww2.kqed.org/bayareabites/2016/03/07/chef-brandon-jew-of-mister-jius-shares-his-inspirations-and-creative-process/\" target=\"_blank\">restaurant’s name\u003c/a> seems like a pun on the chef-owner’s, it is. When Chef Jew’s grandparents immigrated to the U.S., the processor translated their last name “Jiu” (which was \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2014/08/14/brandon-jew-talks-mister-jiu-chinese-food-chinatown-and-much-more/\" target=\"_blank\">also fabricated\u003c/a>, but by them) as “Jew,“ and this remained the family name. So, the gesture of naming the restaurant Mister Jiu’s is a reclamation, of sorts.\u003c/p>\n\u003cp>As soon as the reservation system went online, I grabbed a table. And last night, we were seated next to \u003ca href=\"http://ww2.kqed.org/bayareabites/2016/02/25/sake-donuts-noodles-and-a-caamfeast-celebrating-asian-culture-and-cuisine/\" target=\"_blank\">Cecilia Chiang\u003c/a>, the legendary chef and founder of The Mandarin restaurant in San Francisco. Though that restaurant is long gone, Chiang’s living-legend status as the mother of Chinese cuisine thrives. Her presence at the next table seemed auspicious, like a blessing of the endeavor.\u003c/p>\n\u003cfigure id=\"attachment_108546\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5017-1920.jpg\" alt=\"The signage of the former Four Seas restaurant, still visible out front\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108546\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5017-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5017-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5017-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5017-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5017-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5017-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5017-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The signage of the former Four Seas restaurant, still visible out front \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The dining room occupies the first floor of the former Four Seas restaurant, and its huge windows onto the street backlight the spacious, high-ceilinged room. The ceiling is all about the gorgeous lotus-blossom chandeliers that hang down over the round banquet tables in the center of the room. Backlighting the other end of the room is the bright, open kitchen where Chef Jew mindfully worked at a clip all night long, surrounded by a blur of helpers.\u003c/p>\n\u003cfigure id=\"attachment_108552\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5021-1920.jpg\" alt=\"View of the dining room at Mister Jiu's with huge windows facing the street.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108552\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5021-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5021-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5021-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5021-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5021-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5021-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5021-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">View of the dining room at Mister Jiu's with huge windows facing the street. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108548\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5024-1920a.jpg\" alt=\"The dining room at Mister Jiu's with a view of the open kitchen.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108548\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5024-1920a.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5024-1920a-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5024-1920a-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5024-1920a-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5024-1920a-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5024-1920a-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5024-1920a-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The dining room at Mister Jiu's with a view of the open kitchen. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108545\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5035-1920.jpg\" alt=\"Chef Brandon Jew in his big open kitchen.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108545\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5035-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5035-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5035-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5035-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5035-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5035-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5035-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chef Brandon Jew in his big open kitchen. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Food is served family style here, $69 for five courses. Everyone at the table must agree on the choices, but courses can be ordered from any menu category: salad, soup, rice and noodles, veggies, and entrees. While I felt like I might as well close my eyes and point, so beautiful was the menu, we decided to order one dish from each category, figuring that was the chef’s intention.\u003c/p>\n\u003cp>We started with salt and pepper squid, Monterey squid battered in baking soda and rice flour for supreme crispiness and fried with fennel and kumquat (a brilliant idea) and served with a soy, ginger, garlic and serrano chile sauce.\u003c/p>\n\u003cfigure id=\"attachment_108554\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5032-1920.jpg\" alt=\"Salt and pepper squid with soy-chile sauce.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108554\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5032-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5032-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5032-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5032-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5032-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5032-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5032-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Salt and pepper squid with soy-chile sauce. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Next up: a Marin Miyagi clam and oyster custard with barely cooked fava beans, lap cheong and green garlic, sweetly earthy and sea-driven, yet delicate. This was followed by the more assertive cold sweet potato noodles tossed in peanut sauce with chrysanthemum and Dungeness crab. For our vegetable, we chose the sweet pea tendrils with Meyer lemon and roasted garlic and a few asparagus tips.\u003c/p>\n\u003cfigure id=\"attachment_108555\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5041-1920.jpg\" alt=\"Clam and oyster custard.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108555\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5041-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5041-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5041-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5041-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5041-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5041-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5041-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Clam and oyster custard. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108556\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5042-1920.jpg\" alt=\"Sweet potato noodles in peanut sauce with Dungeness crab and chrysanthemum.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108556\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5042-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5042-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5042-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5042-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5042-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5042-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5042-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sweet potato noodles in peanut sauce with Dungeness crab and chrysanthemum. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108557\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5046-1920.jpg\" alt=\"Pea tendrils with Meyer lemon and roasted garlic.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108557\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5046-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5046-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5046-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5046-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5046-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5046-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5046-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pea tendrils with Meyer lemon and roasted garlic. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We upgraded our main course for $25 (per table, not per person) to the barbecued pork, which featured both belly and spareribs, the latter slathered with black garlic paste, served with a side of homemade mantou buns and cucumber and daikon pickles. We tucked the belly meat into the steaming buns and dipped both those and the ribs in the hot mustard also on the plate. This recipe is destined to become a classic.\u003c/p>\n\u003cfigure id=\"attachment_108558\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5047-1920.jpg\" alt=\"Barbecued pork with homemade mantou buns and pickles.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108558\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5047-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5047-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5047-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5047-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5047-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5047-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5047-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Barbecued pork with homemade mantou buns and pickles. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My one quibble with the place is that some of what we ordered would have been better as bona fide side dishes, rather than standalone courses — in our case, the tendrils and the noodles. But it’s a small complaint amidst the deep pleasure invoked by the whole.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Both the cocktail and wine lists are married to the food. We went for the latter and ordered an inexpensive dry Riesling, a 2013 Hunstler from the Rheingau, which had just the right balance of minerality, fruit and acidity for all the dishes.\u003c/p>\n\u003cp>Service was remarkably together for day one. \u003c/p>\n\u003cp>If Mister Jiu’s is a harbinger of Chinatown’s future, I say welcome to the new era.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://misterjius.com/\" target=\"_blank\">\u003cstrong>Mister Jiu’s\u003c/strong>\u003c/a>\u003cbr>\n28 Waverly Place\u003cbr>\nSan Francisco, CA 94703 [\u003ca href=\"https://goo.gl/UyrFiV\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: (415) 857-9688\u003cbr>\nHours: Tues-Thu, 5:30-10:30pm; Fri-Sat, 5:30-11pm\u003cbr>\nPrice Range: $$$$ (Prix fixe, banquet-style, $69 per person for 5 courses).\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/MisterJiu\" target=\"_blank\">@MisterJiu\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Noodle Theory Provisions Opens Near Emeryville, Second Location For Popular Noodle Shop",
"title": "Noodle Theory Provisions Opens Near Emeryville, Second Location For Popular Noodle Shop",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_107558\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/IMG_4723-1920.jpg\" alt=\"The entrance to Noodle Theory Provisions.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107558\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4723-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4723-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4723-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4723-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4723-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4723-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4723-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The entrance to Noodle Theory Provisions. \u003ccite>(Olin Ness)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When Noodle Theory opened on Claremont Avenue in Rockridge eight years ago, it quickly became a go-to spot for noodle dishes prepared with quality ingredients like Niman Ranch beef and pork and locally grown vegetables. There’s a line out the door every day at lunch, and the restaurant also does a brisk takeout business. Chef-owner Louis Kao has just opened a second location, called Noodle Theory Provisions, which is three times the size of the original space, and with a full bar.\u003c/p>\n\u003cfigure id=\"attachment_107559\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/IMG_4725-1920.jpg\" alt=\"Noodle Theory Provisions interior space.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107559\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4725-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4725-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4725-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4725-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4725-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4725-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4725-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Noodle Theory Provisions interior space. \u003ccite>(Olin Ness)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Last night was the soft opening, and by 7:15pm all tables were spoken for and a waiting line had begun to form. That bodes well for the new project, designed to both carry on with Kao’s signature dishes — ground pork in spicy bean sauce and dry-sautéed spicy green beans among them — as well as allow him to branch out and try some new recipes. \u003c/p>\n\u003cp>The “provisions” part of the space hasn’t fully emerged yet. There were a few beverages (teas and sodas) on the shelf near the entrance, but the idea is that the area will be stocked with fixin’s to cook great noodle dishes at home, including homemade stock and noodles. \u003c/p>\n\u003cp>For now, the restaurant is largely sticking to its tried and true recipes, and we enjoyed several last night. The aforementioned spicy ground pork, made with Niman Ranch meat, is moderately spiced with Chinese bean paste and placed atop chewy wheat noodles. In other words, it isn’t tossed, so you can control the ratio of meat to pasta. \u003c/p>\n\u003cfigure id=\"attachment_107565\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/IMG_4737-1920.jpg\" alt=\"Noodle Theory’s signature ground pork with spicy bean paste.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107565\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4737-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4737-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4737-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4737-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4737-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4737-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4737-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Noodle Theory’s signature ground pork with spicy bean paste. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Noodle soups are another of the kitchen’s strong suits. I ordered the spicy Niman Ranch beef udon in a coconut-lime curry. But I asked for rice noodles to see if the restaurant was accommodating of gluten-free diners. I was told that rice noodles could be substituted for wheat in any of the dishes, and the wide, papardelle-style rice noodles that came with the dish were a good choice: the right balance of chewy and sauce-clinging. None of the noodles on the menu are currently homemade, but our server said the chef hopes to undertake that project soon.\u003c/p>\n\u003cfigure id=\"attachment_107563\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/IMG_4732-1920.jpg\" alt=\"Spicy Niman Ranch beef udon in a coconut-lime curry broth.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107563\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4732-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4732-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4732-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4732-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4732-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4732-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4732-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spicy Niman Ranch beef udon in a coconut-lime curry broth. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The other dry noodle dish we tried, a vegetarian tofu-based stir-fry with garlic sauce was hearty and mildly spiced. \u003c/p>\n\u003cfigure id=\"attachment_107566\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/IMG_4741-1920.jpg\" alt=\"Tofu and veggie garlic noodles.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107566\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4741-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4741-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4741-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4741-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4741-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4741-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4741-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tofu and veggie garlic noodles. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Both side dishes we ordered were perfect. Dry-sautéed string beans were the spiciest dish on the table, redolent of that same chile paste; and the chicken karaage was a huge hit with both kids. We puzzled for awhile over the sauce accompaniment next to a squiggle of sriracha. Was it baba ghanoush? That didn’t really make sense in terms of the restaurant concept, but it was smoky and earthy, so our first guess. In fact, it was a bonito aioli, a brilliant concoction that would work with any number of fried appetizers.\u003c/p>\n\u003cfigure id=\"attachment_107560\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/IMG_4727-1920.jpg\" alt=\"Dry-sautéed spicy string beans.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4727-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4727-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4727-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4727-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4727-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4727-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4727-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dry-sautéed spicy string beans. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_107562\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/IMG_4730-1920.jpg\" alt=\"Chicken karaage with two sauces: sriracha and bonito aioli.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107562\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4730-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4730-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4730-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4730-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4730-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4730-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4730-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chicken karaage with two sauces: sriracha and bonito aioli. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The large space is warmly lit, sending a golden hue out into the street. The new place has a full bar, and my El Niño — mezcal with grapefruit juice, Thai basil and cayenne — was a delightful way to sit out the rain.\u003c/p>\n\u003cfigure id=\"attachment_107561\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/IMG_4729-1920.jpg\" alt=\"El Niño cocktail: mezcal with grapefruit juice, Thai basil and cayenne.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107561\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4729-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4729-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4729-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4729-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4729-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4729-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4729-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">El Niño cocktail: mezcal with grapefruit juice, Thai basil and cayenne. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_107572\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/IMG_4726-1920.jpg\" alt=\"Noodle Theory Provisions full bar.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107572\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4726-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4726-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4726-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4726-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4726-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4726-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4726-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Noodle Theory Provisions' full bar. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://noodletheory.com/\" target=\"_blank\">\u003cstrong>Noodle Theory Provisions\u003c/strong>\u003c/a>\u003cbr>\n5849 San Pablo Ave. [\u003ca href=\"https://goo.gl/5IxcU4\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94608\u003cbr>\nPh: (510) 595-6988 (Claremont Ave. location)\u003cbr>\nHours: Daily, 11:30am-2:30pm and 5-9:30pm (lunch service begins March 14, currently serving dinner only)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Noodle-Theory/86769369535\" target=\"_blank\">Noodle Theory\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/noodletheory\" target=\"_blank\">@NoodleTheory\u003c/a>\u003cbr>\nPrice range: $-$$ (entrees $10-$15)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Chef Louis Kao brings his hearty, homey Cal-Asian cooking to a burgeoning neighborhood on San Pablo Avenue in Oakland.\r\n",
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"description": "Chef Louis Kao brings his hearty, homey Cal-Asian cooking to a burgeoning neighborhood on San Pablo Avenue in Oakland.\r\n",
"title": "Noodle Theory Provisions Opens Near Emeryville, Second Location For Popular Noodle Shop | KQED",
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"headline": "Noodle Theory Provisions Opens Near Emeryville, Second Location For Popular Noodle Shop",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_107558\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/IMG_4723-1920.jpg\" alt=\"The entrance to Noodle Theory Provisions.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107558\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4723-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4723-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4723-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4723-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4723-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4723-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4723-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The entrance to Noodle Theory Provisions. \u003ccite>(Olin Ness)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When Noodle Theory opened on Claremont Avenue in Rockridge eight years ago, it quickly became a go-to spot for noodle dishes prepared with quality ingredients like Niman Ranch beef and pork and locally grown vegetables. There’s a line out the door every day at lunch, and the restaurant also does a brisk takeout business. Chef-owner Louis Kao has just opened a second location, called Noodle Theory Provisions, which is three times the size of the original space, and with a full bar.\u003c/p>\n\u003cfigure id=\"attachment_107559\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/IMG_4725-1920.jpg\" alt=\"Noodle Theory Provisions interior space.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107559\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4725-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4725-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4725-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4725-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4725-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4725-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4725-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Noodle Theory Provisions interior space. \u003ccite>(Olin Ness)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Last night was the soft opening, and by 7:15pm all tables were spoken for and a waiting line had begun to form. That bodes well for the new project, designed to both carry on with Kao’s signature dishes — ground pork in spicy bean sauce and dry-sautéed spicy green beans among them — as well as allow him to branch out and try some new recipes. \u003c/p>\n\u003cp>The “provisions” part of the space hasn’t fully emerged yet. There were a few beverages (teas and sodas) on the shelf near the entrance, but the idea is that the area will be stocked with fixin’s to cook great noodle dishes at home, including homemade stock and noodles. \u003c/p>\n\u003cp>For now, the restaurant is largely sticking to its tried and true recipes, and we enjoyed several last night. The aforementioned spicy ground pork, made with Niman Ranch meat, is moderately spiced with Chinese bean paste and placed atop chewy wheat noodles. In other words, it isn’t tossed, so you can control the ratio of meat to pasta. \u003c/p>\n\u003cfigure id=\"attachment_107565\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/IMG_4737-1920.jpg\" alt=\"Noodle Theory’s signature ground pork with spicy bean paste.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107565\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4737-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4737-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4737-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4737-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4737-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4737-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4737-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Noodle Theory’s signature ground pork with spicy bean paste. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Noodle soups are another of the kitchen’s strong suits. I ordered the spicy Niman Ranch beef udon in a coconut-lime curry. But I asked for rice noodles to see if the restaurant was accommodating of gluten-free diners. I was told that rice noodles could be substituted for wheat in any of the dishes, and the wide, papardelle-style rice noodles that came with the dish were a good choice: the right balance of chewy and sauce-clinging. None of the noodles on the menu are currently homemade, but our server said the chef hopes to undertake that project soon.\u003c/p>\n\u003cfigure id=\"attachment_107563\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/IMG_4732-1920.jpg\" alt=\"Spicy Niman Ranch beef udon in a coconut-lime curry broth.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107563\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4732-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4732-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4732-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4732-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4732-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4732-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4732-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spicy Niman Ranch beef udon in a coconut-lime curry broth. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The other dry noodle dish we tried, a vegetarian tofu-based stir-fry with garlic sauce was hearty and mildly spiced. \u003c/p>\n\u003cfigure id=\"attachment_107566\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/IMG_4741-1920.jpg\" alt=\"Tofu and veggie garlic noodles.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107566\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4741-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4741-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4741-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4741-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4741-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4741-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4741-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tofu and veggie garlic noodles. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Both side dishes we ordered were perfect. Dry-sautéed string beans were the spiciest dish on the table, redolent of that same chile paste; and the chicken karaage was a huge hit with both kids. We puzzled for awhile over the sauce accompaniment next to a squiggle of sriracha. Was it baba ghanoush? That didn’t really make sense in terms of the restaurant concept, but it was smoky and earthy, so our first guess. In fact, it was a bonito aioli, a brilliant concoction that would work with any number of fried appetizers.\u003c/p>\n\u003cfigure id=\"attachment_107560\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/IMG_4727-1920.jpg\" alt=\"Dry-sautéed spicy string beans.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4727-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4727-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4727-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4727-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4727-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4727-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4727-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dry-sautéed spicy string beans. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_107562\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/IMG_4730-1920.jpg\" alt=\"Chicken karaage with two sauces: sriracha and bonito aioli.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107562\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4730-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4730-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4730-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4730-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4730-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4730-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4730-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chicken karaage with two sauces: sriracha and bonito aioli. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The large space is warmly lit, sending a golden hue out into the street. The new place has a full bar, and my El Niño — mezcal with grapefruit juice, Thai basil and cayenne — was a delightful way to sit out the rain.\u003c/p>\n\u003cfigure id=\"attachment_107561\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/IMG_4729-1920.jpg\" alt=\"El Niño cocktail: mezcal with grapefruit juice, Thai basil and cayenne.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107561\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4729-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4729-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4729-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4729-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4729-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4729-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4729-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">El Niño cocktail: mezcal with grapefruit juice, Thai basil and cayenne. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_107572\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/IMG_4726-1920.jpg\" alt=\"Noodle Theory Provisions full bar.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107572\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4726-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4726-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4726-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4726-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4726-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4726-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4726-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Noodle Theory Provisions' full bar. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://noodletheory.com/\" target=\"_blank\">\u003cstrong>Noodle Theory Provisions\u003c/strong>\u003c/a>\u003cbr>\n5849 San Pablo Ave. [\u003ca href=\"https://goo.gl/5IxcU4\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94608\u003cbr>\nPh: (510) 595-6988 (Claremont Ave. location)\u003cbr>\nHours: Daily, 11:30am-2:30pm and 5-9:30pm (lunch service begins March 14, currently serving dinner only)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Noodle-Theory/86769369535\" target=\"_blank\">Noodle Theory\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/noodletheory\" target=\"_blank\">@NoodleTheory\u003c/a>\u003cbr>\nPrice range: $-$$ (entrees $10-$15)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Café Eugene Brings Daily Brunch to Solano Avenue in Albany",
"title": "Café Eugene Brings Daily Brunch to Solano Avenue in Albany",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_107407\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/interior-1920.jpg\" alt=\"Inside Cafe Eugene\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107407\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/interior-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/interior-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/interior-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/interior-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/interior-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/interior-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/interior-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Cafe Eugene \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Albany, California is to Berkeley what Berkeley once was to San Francisco: a chill town where parking is easy, people aren’t in a hurry, and it’s OK to linger over a meal. It’s the perfect spot for a brunch menu that runs until 3pm every day, complete with Catahoula coffee for the morning set, craft cocktails for afternoon diners, and a menu that is planted squarely in both breakfast and lunch, leaving no craving unaddressed.\u003c/p>\n\u003cp>What is Oregon cooking, anyway? Besides the stellar berries and wild salmon, it’s not a lot different from the cooking of the Berkeley of yore, a town once known as a West Coast hippie enclave. In other words, it’s healthful, carefully prepared with local ingredients, and satiating. We used to call it “farm-to-table,” but now that goes without saying.\u003c/p>\n\u003cp>Co-owner Ryan Murff, along with partner Jon Guhl — the duo also own Little Star Pizza and Boss Burger in the same block — grew up in Eugene Oregon, and the menu reflects some of Murff's favorite childhood dishes.\u003c/p>\n\u003cfigure id=\"attachment_107396\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/IMG_4661-1920.jpg\" alt=\"Green eggs and sam at Café Eugene\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107396\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4661-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4661-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4661-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4661-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4661-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4661-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4661-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Green eggs and sam at Café Eugene \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The menu is so compelling that it’s hard to choose what to order. We tried three dishes, starting with “green eggs and sam,” whose central feature, a homemade biscuit, was just the right ratio of soft to crisp, not at all sweet, and dense without being heavy. (Our server said the biscuits were actually in homage to chef Amanda Joost Gehring’s grandmother. She isn’t from Oregon, but they’re so good it hardly matters.) In between were eggs scrambled with kale, avocado slices, and slices of exquisite house-smoked salmon. On top, hollandaise sauce, something I’ve avoided for many years because of its reputation (in American restaurants) for over-emulsified heaviness. This homemade version was light and lemony, as delightful a sauce as it was meant to be. On the side, crispy fried potatoes sang with earthy simplicity, topped with sour cream and chives.\u003c/p>\n\u003cfigure id=\"attachment_107397\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/IMG_4667-1920.jpg\" alt=\"Crispy fried potatoes\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107397\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4667-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4667-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4667-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4667-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4667-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4667-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4667-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Crispy fried potatoes \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The tofu paté sandwich is the one menu item that really does seem straight off a 1980s vegan menu. I honestly don’t know how it tastes so good, but it starts with Acme Italian batard. The toast is slathered with the paté, a creamy, herbaceous spread that is rich without being heavy, and topped with julienned rainbow carrots and a mixture of herbs and sprouts. It’s light, but filling, and modeled, according to Murff, after Eugene restaurant Toby’s claim to fame.\u003c/p>\n\u003cfigure id=\"attachment_107399\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/IMG_4708-1920.jpg\" alt=\"Tofu paté sandwich, a superb throwback menu item.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107399\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4708-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4708-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4708-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4708-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4708-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4708-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4708-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tofu paté sandwich, a superb throwback menu item. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And we tried a twist on chile rellenos, a “strata” made from roasted poblano chiles, gruyere and mild cheese curds, topped with a poached egg and served with a Treviso chicory salad. It’s the perfect occasion to ask for the homemade habañero hot sauce, a super-spicy, but not bitter, sauce that goes well with all the egg dishes.\u003c/p>\n\u003cfigure id=\"attachment_107400\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/IMG_4710-1920.jpg\" alt=\"Chile relleno strata.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107400\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4710-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4710-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4710-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4710-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4710-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4710-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4710-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chile relleno strata. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Servers are gracious, well-informed, unobtrusive and helpful.\u003c/p>\n\u003cfigure id=\"attachment_107398\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/IMG_4670-1920.jpg\" alt=\"Multi-tasking server Aaron mixing up a bloody Mary behind the bar.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107398\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4670-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4670-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4670-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4670-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4670-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4670-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4670-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Multi-tasking server Aaron mixing up a bloody Mary behind the bar. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Café Eugene is for the hippie in all of us, the one who could actually rock it in the kitchen and whose food has universal appeal.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.cafeeugene.com\" target=\"_blank\">\u003cstrong>Café Eugene\u003c/strong>\u003c/a>\u003cbr>\n1175 Solano Ave. [\u003ca href=\"https://goo.gl/Vr9g9d\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nAlbany, CA 94706\u003cbr>\nPh: (510) 647-9999\u003cbr>\nHours: Sun-Thu, 8am-9pm; Fri-Sat, 8am-10pm\u003cbr>\nPrice range: $$ (brunch entrees $11-$17)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/cafeeugene/\" target=\"_blank\">Cafe Eugene\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/eugeneinalbany\" target=\"_blank\">@eugeneinalbany\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/cafeeugene/\" target=\"_blank\">cafeeugene\u003c/a> \u003c/p>\n\n",
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"excerpt": "This laid back café focuses on the food of co-owner Ryan Murff’s Eugene, Oregon childhood.",
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"description": "This laid back café focuses on the food of co-owner Ryan Murff’s Eugene, Oregon childhood.",
"title": "Café Eugene Brings Daily Brunch to Solano Avenue in Albany | KQED",
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"headline": "Café Eugene Brings Daily Brunch to Solano Avenue in Albany",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_107407\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/interior-1920.jpg\" alt=\"Inside Cafe Eugene\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107407\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/interior-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/interior-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/interior-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/interior-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/interior-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/interior-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/interior-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Cafe Eugene \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Albany, California is to Berkeley what Berkeley once was to San Francisco: a chill town where parking is easy, people aren’t in a hurry, and it’s OK to linger over a meal. It’s the perfect spot for a brunch menu that runs until 3pm every day, complete with Catahoula coffee for the morning set, craft cocktails for afternoon diners, and a menu that is planted squarely in both breakfast and lunch, leaving no craving unaddressed.\u003c/p>\n\u003cp>What is Oregon cooking, anyway? Besides the stellar berries and wild salmon, it’s not a lot different from the cooking of the Berkeley of yore, a town once known as a West Coast hippie enclave. In other words, it’s healthful, carefully prepared with local ingredients, and satiating. We used to call it “farm-to-table,” but now that goes without saying.\u003c/p>\n\u003cp>Co-owner Ryan Murff, along with partner Jon Guhl — the duo also own Little Star Pizza and Boss Burger in the same block — grew up in Eugene Oregon, and the menu reflects some of Murff's favorite childhood dishes.\u003c/p>\n\u003cfigure id=\"attachment_107396\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/IMG_4661-1920.jpg\" alt=\"Green eggs and sam at Café Eugene\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107396\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4661-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4661-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4661-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4661-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4661-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4661-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4661-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Green eggs and sam at Café Eugene \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The menu is so compelling that it’s hard to choose what to order. We tried three dishes, starting with “green eggs and sam,” whose central feature, a homemade biscuit, was just the right ratio of soft to crisp, not at all sweet, and dense without being heavy. (Our server said the biscuits were actually in homage to chef Amanda Joost Gehring’s grandmother. She isn’t from Oregon, but they’re so good it hardly matters.) In between were eggs scrambled with kale, avocado slices, and slices of exquisite house-smoked salmon. On top, hollandaise sauce, something I’ve avoided for many years because of its reputation (in American restaurants) for over-emulsified heaviness. This homemade version was light and lemony, as delightful a sauce as it was meant to be. On the side, crispy fried potatoes sang with earthy simplicity, topped with sour cream and chives.\u003c/p>\n\u003cfigure id=\"attachment_107397\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/IMG_4667-1920.jpg\" alt=\"Crispy fried potatoes\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107397\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4667-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4667-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4667-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4667-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4667-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4667-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4667-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Crispy fried potatoes \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The tofu paté sandwich is the one menu item that really does seem straight off a 1980s vegan menu. I honestly don’t know how it tastes so good, but it starts with Acme Italian batard. The toast is slathered with the paté, a creamy, herbaceous spread that is rich without being heavy, and topped with julienned rainbow carrots and a mixture of herbs and sprouts. It’s light, but filling, and modeled, according to Murff, after Eugene restaurant Toby’s claim to fame.\u003c/p>\n\u003cfigure id=\"attachment_107399\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/IMG_4708-1920.jpg\" alt=\"Tofu paté sandwich, a superb throwback menu item.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107399\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4708-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4708-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4708-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4708-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4708-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4708-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4708-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tofu paté sandwich, a superb throwback menu item. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And we tried a twist on chile rellenos, a “strata” made from roasted poblano chiles, gruyere and mild cheese curds, topped with a poached egg and served with a Treviso chicory salad. It’s the perfect occasion to ask for the homemade habañero hot sauce, a super-spicy, but not bitter, sauce that goes well with all the egg dishes.\u003c/p>\n\u003cfigure id=\"attachment_107400\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/IMG_4710-1920.jpg\" alt=\"Chile relleno strata.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107400\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4710-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4710-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4710-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4710-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4710-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4710-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4710-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chile relleno strata. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Servers are gracious, well-informed, unobtrusive and helpful.\u003c/p>\n\u003cfigure id=\"attachment_107398\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/IMG_4670-1920.jpg\" alt=\"Multi-tasking server Aaron mixing up a bloody Mary behind the bar.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107398\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4670-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4670-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4670-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4670-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4670-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4670-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4670-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Multi-tasking server Aaron mixing up a bloody Mary behind the bar. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Café Eugene is for the hippie in all of us, the one who could actually rock it in the kitchen and whose food has universal appeal.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.cafeeugene.com\" target=\"_blank\">\u003cstrong>Café Eugene\u003c/strong>\u003c/a>\u003cbr>\n1175 Solano Ave. [\u003ca href=\"https://goo.gl/Vr9g9d\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nAlbany, CA 94706\u003cbr>\nPh: (510) 647-9999\u003cbr>\nHours: Sun-Thu, 8am-9pm; Fri-Sat, 8am-10pm\u003cbr>\nPrice range: $$ (brunch entrees $11-$17)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/cafeeugene/\" target=\"_blank\">Cafe Eugene\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/eugeneinalbany\" target=\"_blank\">@eugeneinalbany\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/cafeeugene/\" target=\"_blank\">cafeeugene\u003c/a> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Sartaj India Cafe: The Home-Style Indian Spot Where Locals Eat",
"title": "Sartaj India Cafe: The Home-Style Indian Spot Where Locals Eat",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>When Gurmail and Balbir Basi moved to Marin City in 1989, from the Punjab region of India, they didn't have any plans to open a restaurant. In fact, when Balbir started working at the location that is now Sartaj India Cafe, it was then an Italian coffee shop.\u003c/p>\n\u003cp>She worked at that coffee shop, while her husband, Gurmail, worked at nearby Albertson's. But there were too many coffee shops in Sausalito, and not so many Indian restaurants. With all the competition, it was hard to make money and the coffee shop owner planned to shut down. She asked the Basis if they wanted the lease and they opened Sartaj India Cafe in 1996.\u003c/p>\n\u003cfigure id=\"attachment_107338\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-107338\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/sartaj-exterior.jpg\" alt=\"Sartaj India Cafe in Sausalito.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-exterior.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-exterior-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-exterior-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-exterior-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-exterior-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-exterior-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-exterior-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sartaj India Cafe in Sausalito. \u003ccite>(Brian Fong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For 21 years, they've dished out classic Punjabi dishes in the unassuming storefront restaurant, and have lived in the apartment above. For the first decade, Balbir did all that work herself -- with some help from her daughter after school. She cooked seven days/week, 12 hours/day. She didn't take a vacation for nearly 10 years.\u003c/p>\n\u003cp>Gurmail eventually left Albertson's so the two could run the restaurant together. He mans the front counter, greets the locals (most of whom just call him Basi), and makes the chai. He also does all the shopping, heading to farmers markets in San Francisco and Oakland every other day. It's too expensive to have ingredients delivered, said Balbir, so he has to wake up each morning at 4 a.m. to get what they need in order to have the doors open for breakfast around 7 a.m.\u003c/p>\n\u003cp>Sausalito may be best known as a high-end tourist spot, and Caledonia Street is full of expensive and fancy foodie destinations. In between Sushi Ran and Fast Food Français, the Basis' small down-to-earth restaurant looks almost out of place. It might seem like an odd location for a storefront spot with no website, social media presence, or any system more complicated than Gurmail writing down your order on a piece of paper and handing it to Balbir.\u003c/p>\n\u003cfigure id=\"attachment_107333\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-107333\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/sausalito-nighttime.jpg\" alt=\"The Sausalito downtown isn't exactly known for down-to-earth home-style food.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/sausalito-nighttime.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sausalito-nighttime-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sausalito-nighttime-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sausalito-nighttime-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sausalito-nighttime-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sausalito-nighttime-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sausalito-nighttime-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Sausalito downtown isn't exactly known for down-to-earth home-style food. \u003ccite>(Brian Fong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But it has thrived as a local favorite. More than half of the customers are Sausalito locals who come in regularly and simply request their \"usual,\" said Gurmail -- a phenomenon I witnessed at least twice while we were eating dinner.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"This is totally home-style,\" he said.\u003c/p>\n\u003cp>After a fire destroyed their apartment last year, \u003ca href=\"https://www.youcaring.com/basi-and-balbira-from-sartaj-india-357559\" target=\"_blank\">the local community raised over $11,000 for the family\u003c/a>. They must have saved up goodwill from the annual Thanksgiving dinner party they throw annually -- free food, drinks, and music for anyone who wants to come to the restaurant the day before the holiday. The family is still waiting for the landlord to finish repairs, and are living nearby in the meantime, but they never closed the restaurant during the ordeal.\u003c/p>\n\u003cp>They have now made one concession to taking time off. Sartaj is closed on Mondays, but Balbir says that's just so she can prep for the week.\u003c/p>\n\u003cfigure id=\"attachment_107336\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-107336\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/sartaj-mutter-paneer-tikka-massala.jpg\" alt=\"The vegetarian Mattar Paneer plate.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-mutter-paneer-tikka-massala.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-mutter-paneer-tikka-massala-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-mutter-paneer-tikka-massala-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-mutter-paneer-tikka-massala-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-mutter-paneer-tikka-massala-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-mutter-paneer-tikka-massala-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-mutter-paneer-tikka-massala-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The vegetarian Mattar Paneer plate. \u003ccite>(Brian Fong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For all that hard work you get tasty home-cooked northern Indian food. It's not fancy, but it is good.\u003c/p>\n\u003cp>In the morning, they serve a unique breakfast -- both American-style and variations on Indian breakfast burritos and Indian scrambles with classic spices. The popular chai is $2.50 or $3, if you want the small or the large. Get a ginger chai with almond milk, coconut milk, soy milk, or regular milk. There's also a decaf option (and honey and sugar available). The mango lassi ($2.95) is another tasty alternative. But the real filler is the dinner.\u003c/p>\n\u003cp>With a very extensive vegetarian menu, I actually preferred the veggie dishes to the chicken. The saag paneer plate ($10.95) was a creamy spinach, green cabbage, and broccoli mix. The mattar paneer plate ($10.50) offered up a veggie pea and cheese combo in the classic tikka masala sauce. All plates come with rice, raita (a kind of yogurt), dhal (lentil soup), and chapatti (homemade soft wheat bread -- no naan here).\u003c/p>\n\u003cfigure id=\"attachment_107337\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-107337\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/sartaj-chicken-tikka-massala.jpg\" alt=\"Chicken Masala\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-chicken-tikka-massala.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-chicken-tikka-massala-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-chicken-tikka-massala-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-chicken-tikka-massala-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-chicken-tikka-massala-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-chicken-tikka-massala-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-chicken-tikka-massala-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chicken Masala \u003ccite>(Brian Fong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You can also order side dishes a la carte or on top of your main meal. I tried some chicken masala ($9.95), because there's nothing better when it comes to Indian food than mixing it all together. And, of course, topping it off with an Indian beer. The lamb is perhaps the cafe's most popular of the meats. You can get nearly all the dishes and sauces in either lamb, chicken, or a veggie version. Try the lamb curry burrito ($8.50) for a unique take.\u003c/p>\n\u003cfigure id=\"attachment_107358\" class=\"wp-caption aligncenter\" style=\"max-width: 765px\">\u003cimg class=\"size-full wp-image-107358\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/cd85a889-dc98-481a-8c37-5c64707a764e.jpeg\" alt=\"The lamb plate.\" width=\"765\" height=\"1020\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/cd85a889-dc98-481a-8c37-5c64707a764e.jpeg 765w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/cd85a889-dc98-481a-8c37-5c64707a764e-400x533.jpeg 400w\" sizes=\"(max-width: 765px) 100vw, 765px\">\u003cfigcaption class=\"wp-caption-text\">The lamb plate. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you have any leftovers, just take them home. The small shop, which has just a handful of tables and a few long plastic bench seats, serves up much of its food as to-go business. The hungry locals looking for filling dishes that aren't going to break the bank can't get enough.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/sartaj-india-cafe-sausalito\" target=\"_blank\">\u003cstrong>Sartaj India Cafe\u003c/strong>\u003c/a>\u003cbr>\n43 Caledonia St. [\u003ca href=\"https://goo.gl/MtnnuG\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSausalito, CA 94965\u003cbr>\nPh: (415) 332-7103\u003cbr>\nHours: Tue-Sun, 7am-9pm, closed Monday\u003cbr>\nPrice range: $\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>When Gurmail and Balbir Basi moved to Marin City in 1989, from the Punjab region of India, they didn't have any plans to open a restaurant. In fact, when Balbir started working at the location that is now Sartaj India Cafe, it was then an Italian coffee shop.\u003c/p>\n\u003cp>She worked at that coffee shop, while her husband, Gurmail, worked at nearby Albertson's. But there were too many coffee shops in Sausalito, and not so many Indian restaurants. With all the competition, it was hard to make money and the coffee shop owner planned to shut down. She asked the Basis if they wanted the lease and they opened Sartaj India Cafe in 1996.\u003c/p>\n\u003cfigure id=\"attachment_107338\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-107338\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/sartaj-exterior.jpg\" alt=\"Sartaj India Cafe in Sausalito.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-exterior.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-exterior-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-exterior-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-exterior-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-exterior-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-exterior-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-exterior-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sartaj India Cafe in Sausalito. \u003ccite>(Brian Fong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For 21 years, they've dished out classic Punjabi dishes in the unassuming storefront restaurant, and have lived in the apartment above. For the first decade, Balbir did all that work herself -- with some help from her daughter after school. She cooked seven days/week, 12 hours/day. She didn't take a vacation for nearly 10 years.\u003c/p>\n\u003cp>Gurmail eventually left Albertson's so the two could run the restaurant together. He mans the front counter, greets the locals (most of whom just call him Basi), and makes the chai. He also does all the shopping, heading to farmers markets in San Francisco and Oakland every other day. It's too expensive to have ingredients delivered, said Balbir, so he has to wake up each morning at 4 a.m. to get what they need in order to have the doors open for breakfast around 7 a.m.\u003c/p>\n\u003cp>Sausalito may be best known as a high-end tourist spot, and Caledonia Street is full of expensive and fancy foodie destinations. In between Sushi Ran and Fast Food Français, the Basis' small down-to-earth restaurant looks almost out of place. It might seem like an odd location for a storefront spot with no website, social media presence, or any system more complicated than Gurmail writing down your order on a piece of paper and handing it to Balbir.\u003c/p>\n\u003cfigure id=\"attachment_107333\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-107333\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/sausalito-nighttime.jpg\" alt=\"The Sausalito downtown isn't exactly known for down-to-earth home-style food.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/sausalito-nighttime.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sausalito-nighttime-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sausalito-nighttime-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sausalito-nighttime-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sausalito-nighttime-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sausalito-nighttime-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sausalito-nighttime-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Sausalito downtown isn't exactly known for down-to-earth home-style food. \u003ccite>(Brian Fong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But it has thrived as a local favorite. More than half of the customers are Sausalito locals who come in regularly and simply request their \"usual,\" said Gurmail -- a phenomenon I witnessed at least twice while we were eating dinner.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"This is totally home-style,\" he said.\u003c/p>\n\u003cp>After a fire destroyed their apartment last year, \u003ca href=\"https://www.youcaring.com/basi-and-balbira-from-sartaj-india-357559\" target=\"_blank\">the local community raised over $11,000 for the family\u003c/a>. They must have saved up goodwill from the annual Thanksgiving dinner party they throw annually -- free food, drinks, and music for anyone who wants to come to the restaurant the day before the holiday. The family is still waiting for the landlord to finish repairs, and are living nearby in the meantime, but they never closed the restaurant during the ordeal.\u003c/p>\n\u003cp>They have now made one concession to taking time off. Sartaj is closed on Mondays, but Balbir says that's just so she can prep for the week.\u003c/p>\n\u003cfigure id=\"attachment_107336\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-107336\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/sartaj-mutter-paneer-tikka-massala.jpg\" alt=\"The vegetarian Mattar Paneer plate.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-mutter-paneer-tikka-massala.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-mutter-paneer-tikka-massala-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-mutter-paneer-tikka-massala-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-mutter-paneer-tikka-massala-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-mutter-paneer-tikka-massala-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-mutter-paneer-tikka-massala-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-mutter-paneer-tikka-massala-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The vegetarian Mattar Paneer plate. \u003ccite>(Brian Fong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For all that hard work you get tasty home-cooked northern Indian food. It's not fancy, but it is good.\u003c/p>\n\u003cp>In the morning, they serve a unique breakfast -- both American-style and variations on Indian breakfast burritos and Indian scrambles with classic spices. The popular chai is $2.50 or $3, if you want the small or the large. Get a ginger chai with almond milk, coconut milk, soy milk, or regular milk. There's also a decaf option (and honey and sugar available). The mango lassi ($2.95) is another tasty alternative. But the real filler is the dinner.\u003c/p>\n\u003cp>With a very extensive vegetarian menu, I actually preferred the veggie dishes to the chicken. The saag paneer plate ($10.95) was a creamy spinach, green cabbage, and broccoli mix. The mattar paneer plate ($10.50) offered up a veggie pea and cheese combo in the classic tikka masala sauce. All plates come with rice, raita (a kind of yogurt), dhal (lentil soup), and chapatti (homemade soft wheat bread -- no naan here).\u003c/p>\n\u003cfigure id=\"attachment_107337\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-107337\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/sartaj-chicken-tikka-massala.jpg\" alt=\"Chicken Masala\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-chicken-tikka-massala.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-chicken-tikka-massala-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-chicken-tikka-massala-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-chicken-tikka-massala-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-chicken-tikka-massala-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-chicken-tikka-massala-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-chicken-tikka-massala-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chicken Masala \u003ccite>(Brian Fong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You can also order side dishes a la carte or on top of your main meal. I tried some chicken masala ($9.95), because there's nothing better when it comes to Indian food than mixing it all together. And, of course, topping it off with an Indian beer. The lamb is perhaps the cafe's most popular of the meats. You can get nearly all the dishes and sauces in either lamb, chicken, or a veggie version. Try the lamb curry burrito ($8.50) for a unique take.\u003c/p>\n\u003cfigure id=\"attachment_107358\" class=\"wp-caption aligncenter\" style=\"max-width: 765px\">\u003cimg class=\"size-full wp-image-107358\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/cd85a889-dc98-481a-8c37-5c64707a764e.jpeg\" alt=\"The lamb plate.\" width=\"765\" height=\"1020\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/cd85a889-dc98-481a-8c37-5c64707a764e.jpeg 765w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/cd85a889-dc98-481a-8c37-5c64707a764e-400x533.jpeg 400w\" sizes=\"(max-width: 765px) 100vw, 765px\">\u003cfigcaption class=\"wp-caption-text\">The lamb plate. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you have any leftovers, just take them home. The small shop, which has just a handful of tables and a few long plastic bench seats, serves up much of its food as to-go business. The hungry locals looking for filling dishes that aren't going to break the bank can't get enough.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/sartaj-india-cafe-sausalito\" target=\"_blank\">\u003cstrong>Sartaj India Cafe\u003c/strong>\u003c/a>\u003cbr>\n43 Caledonia St. [\u003ca href=\"https://goo.gl/MtnnuG\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSausalito, CA 94965\u003cbr>\nPh: (415) 332-7103\u003cbr>\nHours: Tue-Sun, 7am-9pm, closed Monday\u003cbr>\nPrice range: $\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "RN74 Debuts Market-Driven “Les Experiments” Menu",
"title": "RN74 Debuts Market-Driven “Les Experiments” Menu",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://www.michaelmina.net/restaurants/san-francisco-bay-area/rn74/\" target=\"_blank\">RN74\u003c/a>, named for the wine route that runs through the famed Burgundy region of France, has long been a go-to spot for thoroughly French cooking and a deep collection of Burgundy (and other regional French) wines curated by founding partner Raj Parr. When co-founder Michael Mina opened his test kitchen in Cow Hollow, which features public pop-ups that test concepts before committing to brick-and-mortar restaurant versions, the idea to incorporate the theme of experimentation into RN74’s menu was born. It also happens to be the best way to enjoy the kitchen’s refined approach to cooking without breaking the bank. \u003c/p>\n\u003cp>The host described the Les Experiments menus — always written after chef Michael Rafidi scours the Ferry Plaza Farmer’s Market each week — as “controlled chaos,” with some communal dishes, some individual, and all attuned to both local ingredients and the Burgundian impulses of the kitchen and the wine list.\u003c/p>\n\u003cfigure id=\"attachment_107100\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/truffles1920-1440x2160.jpg\" alt=\"Chef Michael Rafidi shaves fresh truffles into the roasted chicken with boudin blanc-stuffed morels.\" width=\"640\" height=\"960\" class=\"size-large wp-image-107100\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/truffles1920-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/truffles1920-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/truffles1920-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/truffles1920-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/truffles1920-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/truffles1920-960x1440.jpg 960w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Chef Michael Rafidi shaves fresh truffles into the roasted chicken with boudin blanc-stuffed morels. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Last Sunday night, week one of the experiments kicked off with a spring extravaganza, much richer than the “simple” food described on the menu and so subtly and complexly composed that any one of the dishes would have been nearly impossible to pull off in a home kitchen. And a steal at $49 per person.\u003c/p>\n\u003cp>The evening gets rolling with an amuse bouche of escargot bathed in chartreuse butter and tucked into a croissant. It’s a palate-priming couple of bites to enjoy while you peruse the wine list and anticipate the other dishes to come.\u003c/p>\n\u003cfigure id=\"attachment_107103\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/escargot1920.jpg\" alt=\"An amuse bouche of escargot bathed in chartreuse butter and tucked into a mini-croissant.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107103\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/escargot1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/escargot1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/escargot1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/escargot1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/escargot1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/escargot1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/escargot1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">An amuse bouche of escargot bathed in chartreuse butter and tucked into a mini-croissant. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Champagne is a good choice for all of the shared first courses. Grilled green and white asparagus, the first of the season, is served with burrata drizzled with Meyer lemon gremolata and topped with tiny buttermilk-fried cippollini. Perhaps the star dish of the evening was an octopus mille-feuille, the composed cephalopod stacked delicately atop pommes Anna (the classic recipe of thinly sliced, layered potatoes baked in butter until crisp) with bright Castelvetrano olives and an earthy saffron aioli. \u003c/p>\n\u003cfigure id=\"attachment_107093\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/asparagus1920.jpg\" alt=\"Grilled green and white asparagus with buttermilk-fried cippollini, burrata and Meyer lemon gremolata.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107093\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/asparagus1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/asparagus1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/asparagus1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/asparagus1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/asparagus1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/asparagus1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/asparagus1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grilled green and white asparagus with buttermilk-fried cippollini, burrata and Meyer lemon gremolata. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_107098\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/octopus1920.jpg\" alt=\"Octopus mille-feuille with pommes Anna, Castelvetrano olives and saffron aioli.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107098\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/octopus1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/octopus1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/octopus1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/octopus1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/octopus1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/octopus1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/octopus1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Octopus mille-feuille with pommes Anna, Castelvetrano olives and saffron aioli. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The $18 supplement of a foie gras tartlet was an unnecessary indulgence, but a delicious one. The chef’s playful twist here is to replace the traditional Sauternes accompaniment with rhubarb brulée and little squares of fruit gelee, additionally sweetened with a bit of honey yogurt. \u003c/p>\n\u003cfigure id=\"attachment_107097\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/foie1920.jpg\" alt=\"Foie gras tartlet with rhubabrb brulée.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107097\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/foie1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/foie1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/foie1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/foie1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/foie1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/foie1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/foie1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Foie gras tartlet with rhubabrb brulée. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When it’s time to move on to still wine, you can choose to venture into the exciting and formidable wine list or go with a $35 carafe (500 ml) of white or red selected specifically to pair with the menu. We were very happy with the house red, a 2012 Maison L’Oree Burgundy (Pinot Noir), which is Parr’s own bottling.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The next dish is the richest of the rich, a crawfish bisque redolent of green garlic, made even richer by the addition of bacon vinaigrette and chiccharrón. The above-mentioned red wine cuts through the cream gracefully, with ripe fruit and an elegant structure.\u003c/p>\n\u003cfigure id=\"attachment_107094\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/bisque1920.jpg\" alt=\"Crawfish bisque with green garlic.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107094\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/bisque1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/bisque1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/bisque1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/bisque1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/bisque1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/bisque1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/bisque1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Crawfish bisque with green garlic. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The main course appears simple, but isn’t really: roasted chicken is surrounded by boudin blanc-stuffed morels, the essence of spring, For $25, you can get a generous shaving of black truffle, but the already decadent dish doesn’t need it. On the side, served on a bread board, is an exquisite potato and leek terrine with fermented turnips, which gives the savory notes a pickled lift. According to the server, this dish alone takes three days to prepare, start to finish.\u003c/p>\n\u003cfigure id=\"attachment_107095\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/chicken1920.jpg\" alt=\"Roasted chicken with boudin blanc-stuffed morels.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107095\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roasted chicken with boudin blanc-stuffed morels. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_107099\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/potato-terrine-1920.jpg\" alt=\"Potato terrine with fermented turnip.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107099\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/potato-terrine-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/potato-terrine-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/potato-terrine-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/potato-terrine-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/potato-terrine-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/potato-terrine-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/potato-terrine-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Potato terrine with fermented turnip. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It was almost impossible to eat dessert, so satiated were we, but the light, soft-baked meringue with airy Meyer lemon cake and almond praline hit the spot. \u003c/p>\n\u003cfigure id=\"attachment_107096\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/dessert1920.jpg\" alt=\"Soft-baked meringue, Meyer lemon cake and almond praline.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107096\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/dessert1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/dessert1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/dessert1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/dessert1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/dessert1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/dessert1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/dessert1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Soft-baked meringue, Meyer lemon cake and almond praline. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Servers are studied, friendly and constantly anticipating diners’ needs. Even as the dining room filled up for the dinner service, I noticed the harmonious staff’s careful attention to each table. As is the nature of experiments, feedback is solicited to take back to the kitchen. While I had my favorites (the octopus and the potato and fermented turnip terrine), our meal was a smashing success from start to finish, much more polished than a mere test run. It will be fun to see which of the dishes from Les Experiments end up on the main restaurant menu.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.michaelmina.net/restaurants/san-francisco-bay-area/rn74/\" target=\"_blank\">\u003cstrong>RN74\u003c/strong>\u003c/a>\u003cbr>\n301 Mission St. [\u003ca href=\"https://goo.gl/9E9tol\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94105\u003cbr>\nTel: (415) 543-7474\u003cbr>\nHours: Sun-Thu, 5:30-10pm; Fri-Sat, 5:30-10:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/RN74/132946120080612\" target=\"_blank\">RN74\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/RN74_sf\" target=\"_blank\">@RB74_SF\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/rn74_sf/\" target=\"_blank\">rn74_sf\u003c/a>\u003cbr>\nPrice Range: $$$ (Les Experiments Sunday dinners, $49)\u003c/p>\n\n",
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"excerpt": "Chef Michael Lee Rafidi’s playful, multi-course Sunday suppers are an affordable way to enjoy the restaurant’s wine-driven, Burgundian food. ",
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"description": "Chef Michael Lee Rafidi’s playful, multi-course Sunday suppers are an affordable way to enjoy the restaurant’s wine-driven, Burgundian food. ",
"title": "RN74 Debuts Market-Driven “Les Experiments” Menu | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.michaelmina.net/restaurants/san-francisco-bay-area/rn74/\" target=\"_blank\">RN74\u003c/a>, named for the wine route that runs through the famed Burgundy region of France, has long been a go-to spot for thoroughly French cooking and a deep collection of Burgundy (and other regional French) wines curated by founding partner Raj Parr. When co-founder Michael Mina opened his test kitchen in Cow Hollow, which features public pop-ups that test concepts before committing to brick-and-mortar restaurant versions, the idea to incorporate the theme of experimentation into RN74’s menu was born. It also happens to be the best way to enjoy the kitchen’s refined approach to cooking without breaking the bank. \u003c/p>\n\u003cp>The host described the Les Experiments menus — always written after chef Michael Rafidi scours the Ferry Plaza Farmer’s Market each week — as “controlled chaos,” with some communal dishes, some individual, and all attuned to both local ingredients and the Burgundian impulses of the kitchen and the wine list.\u003c/p>\n\u003cfigure id=\"attachment_107100\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/truffles1920-1440x2160.jpg\" alt=\"Chef Michael Rafidi shaves fresh truffles into the roasted chicken with boudin blanc-stuffed morels.\" width=\"640\" height=\"960\" class=\"size-large wp-image-107100\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/truffles1920-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/truffles1920-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/truffles1920-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/truffles1920-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/truffles1920-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/truffles1920-960x1440.jpg 960w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Chef Michael Rafidi shaves fresh truffles into the roasted chicken with boudin blanc-stuffed morels. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Last Sunday night, week one of the experiments kicked off with a spring extravaganza, much richer than the “simple” food described on the menu and so subtly and complexly composed that any one of the dishes would have been nearly impossible to pull off in a home kitchen. And a steal at $49 per person.\u003c/p>\n\u003cp>The evening gets rolling with an amuse bouche of escargot bathed in chartreuse butter and tucked into a croissant. It’s a palate-priming couple of bites to enjoy while you peruse the wine list and anticipate the other dishes to come.\u003c/p>\n\u003cfigure id=\"attachment_107103\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/escargot1920.jpg\" alt=\"An amuse bouche of escargot bathed in chartreuse butter and tucked into a mini-croissant.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107103\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/escargot1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/escargot1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/escargot1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/escargot1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/escargot1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/escargot1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/escargot1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">An amuse bouche of escargot bathed in chartreuse butter and tucked into a mini-croissant. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Champagne is a good choice for all of the shared first courses. Grilled green and white asparagus, the first of the season, is served with burrata drizzled with Meyer lemon gremolata and topped with tiny buttermilk-fried cippollini. Perhaps the star dish of the evening was an octopus mille-feuille, the composed cephalopod stacked delicately atop pommes Anna (the classic recipe of thinly sliced, layered potatoes baked in butter until crisp) with bright Castelvetrano olives and an earthy saffron aioli. \u003c/p>\n\u003cfigure id=\"attachment_107093\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/asparagus1920.jpg\" alt=\"Grilled green and white asparagus with buttermilk-fried cippollini, burrata and Meyer lemon gremolata.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107093\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/asparagus1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/asparagus1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/asparagus1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/asparagus1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/asparagus1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/asparagus1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/asparagus1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grilled green and white asparagus with buttermilk-fried cippollini, burrata and Meyer lemon gremolata. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_107098\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/octopus1920.jpg\" alt=\"Octopus mille-feuille with pommes Anna, Castelvetrano olives and saffron aioli.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107098\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/octopus1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/octopus1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/octopus1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/octopus1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/octopus1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/octopus1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/octopus1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Octopus mille-feuille with pommes Anna, Castelvetrano olives and saffron aioli. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The $18 supplement of a foie gras tartlet was an unnecessary indulgence, but a delicious one. The chef’s playful twist here is to replace the traditional Sauternes accompaniment with rhubarb brulée and little squares of fruit gelee, additionally sweetened with a bit of honey yogurt. \u003c/p>\n\u003cfigure id=\"attachment_107097\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/foie1920.jpg\" alt=\"Foie gras tartlet with rhubabrb brulée.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107097\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/foie1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/foie1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/foie1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/foie1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/foie1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/foie1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/foie1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Foie gras tartlet with rhubabrb brulée. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When it’s time to move on to still wine, you can choose to venture into the exciting and formidable wine list or go with a $35 carafe (500 ml) of white or red selected specifically to pair with the menu. We were very happy with the house red, a 2012 Maison L’Oree Burgundy (Pinot Noir), which is Parr’s own bottling.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The next dish is the richest of the rich, a crawfish bisque redolent of green garlic, made even richer by the addition of bacon vinaigrette and chiccharrón. The above-mentioned red wine cuts through the cream gracefully, with ripe fruit and an elegant structure.\u003c/p>\n\u003cfigure id=\"attachment_107094\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/bisque1920.jpg\" alt=\"Crawfish bisque with green garlic.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107094\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/bisque1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/bisque1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/bisque1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/bisque1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/bisque1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/bisque1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/bisque1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Crawfish bisque with green garlic. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The main course appears simple, but isn’t really: roasted chicken is surrounded by boudin blanc-stuffed morels, the essence of spring, For $25, you can get a generous shaving of black truffle, but the already decadent dish doesn’t need it. On the side, served on a bread board, is an exquisite potato and leek terrine with fermented turnips, which gives the savory notes a pickled lift. According to the server, this dish alone takes three days to prepare, start to finish.\u003c/p>\n\u003cfigure id=\"attachment_107095\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/chicken1920.jpg\" alt=\"Roasted chicken with boudin blanc-stuffed morels.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107095\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roasted chicken with boudin blanc-stuffed morels. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_107099\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/potato-terrine-1920.jpg\" alt=\"Potato terrine with fermented turnip.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107099\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/potato-terrine-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/potato-terrine-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/potato-terrine-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/potato-terrine-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/potato-terrine-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/potato-terrine-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/potato-terrine-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Potato terrine with fermented turnip. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It was almost impossible to eat dessert, so satiated were we, but the light, soft-baked meringue with airy Meyer lemon cake and almond praline hit the spot. \u003c/p>\n\u003cfigure id=\"attachment_107096\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/dessert1920.jpg\" alt=\"Soft-baked meringue, Meyer lemon cake and almond praline.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107096\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/dessert1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/dessert1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/dessert1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/dessert1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/dessert1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/dessert1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/dessert1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Soft-baked meringue, Meyer lemon cake and almond praline. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Servers are studied, friendly and constantly anticipating diners’ needs. Even as the dining room filled up for the dinner service, I noticed the harmonious staff’s careful attention to each table. As is the nature of experiments, feedback is solicited to take back to the kitchen. While I had my favorites (the octopus and the potato and fermented turnip terrine), our meal was a smashing success from start to finish, much more polished than a mere test run. It will be fun to see which of the dishes from Les Experiments end up on the main restaurant menu.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.michaelmina.net/restaurants/san-francisco-bay-area/rn74/\" target=\"_blank\">\u003cstrong>RN74\u003c/strong>\u003c/a>\u003cbr>\n301 Mission St. [\u003ca href=\"https://goo.gl/9E9tol\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94105\u003cbr>\nTel: (415) 543-7474\u003cbr>\nHours: Sun-Thu, 5:30-10pm; Fri-Sat, 5:30-10:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/RN74/132946120080612\" target=\"_blank\">RN74\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/RN74_sf\" target=\"_blank\">@RB74_SF\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/rn74_sf/\" target=\"_blank\">rn74_sf\u003c/a>\u003cbr>\nPrice Range: $$$ (Les Experiments Sunday dinners, $49)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Vegan Deli The Butcher's Son Opens in Berkeley",
"title": "Vegan Deli The Butcher's Son Opens in Berkeley",
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"content": "\u003cp>After over a year of waiting, vegans of Berkeley can finally rejoice. The Butcher's Son is open. Sort of.\u003c/p>\n\u003cp>\"We're definitely not completely ready to open,\" said co-owner Peter Fikaris. But who needs things like menus or full deli cases? The hungry people in line so far don't seem to mind eating whatever Fikaris happens to be making.\u003c/p>\n\u003cp>The vegan deli, run by Fikaris and his sister, Christina Stobing, was originally supposed to open on Solano Avenue, but disagreements with the landlords put a nix on those plans. On Jan. 1, the duo got the keys to their current space, on University Avenue, in the same building as \u003ca href=\"http://bonitafishmarket.com/\" target=\"_blank\">Bonita Fish Market\u003c/a>, and set an opening date: Feb. 22. Then it was a \"mad rush,\" said Fikaris, to be ready in time.\u003c/p>\n\u003cfigure id=\"attachment_107124\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-107124\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/butchersson1.jpg\" alt=\"The Butcher's Son on University Avenue in Berkeley. \" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/butchersson1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/butchersson1-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/butchersson1-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/butchersson1-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/butchersson1-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/butchersson1-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/butchersson1-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Butcher's Son on University Avenue in Berkeley. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There isn't a menu yet, literally. When you get to the counter at the front of the line, the cashier tells you what is currently available. That doesn't take long, though, since there were only three sandwiches being made at lunchtime yesterday. Those sandwiches were also constantly changing, as they ran out of items.\u003c/p>\n\u003cp>The plan, said Stobing, is to have the full menu rolled out in the next three weeks, after they see how the first few days go. There will be bagels in the morning from \u003ca href=\"http://baronbaking.com/\" target=\"_blank\">Baron Baking\u003c/a>, croissants from a local French pastry maker, and Monday morning there was even cheesecake from \u003ca href=\"http://allwellfed.com/\" target=\"_blank\">well.fed. Bakery\u003c/a>. Midday will see at least five (and possibly ten) sandwiches on the menu, with bread from \u003ca href=\"http://www.panoramabaking.com/\" target=\"_blank\">Panorama Baking\u003c/a> and everything else made in-house. Sandwiches will all be around $10.95 and will include a build-your-own option and a burger. There will also be cannolis—a few of which made their way to eager hands on Monday morning—and some salads. And, ultimately, the deli case, which was rather sparse on opening day, will be full of meats and cheeses that can also be ordered and shipped out of town. But not yet.\u003c/p>\n\u003cfigure id=\"attachment_107126\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-107126\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/butchersson3.jpg\" alt=\"The deli counter at The Butcher's Son.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/butchersson3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/butchersson3-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/butchersson3-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/butchersson3-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/butchersson3-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/butchersson3-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/butchersson3-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The deli counter at The Butcher's Son. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It should go without saying that the \"meat\" and \"cheese\" for sale in that deli counter aren't really meat or cheese. But what has kept fans anxiously waiting for the deli's opening is that the food is fairly unique tasting in the world of vegan food.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Fikaris said his techniques are \"definitely not something that's used by anyone else,\" and not something he can go into lots of detail about either. Along with traditional techniques, like braising the \"meats,\" he also employs secret tricks of the trade he's formulated over years in the industry. \"It's a process,\" he said. \"It can take up to four days of labor to make the feta.\"\u003c/p>\n\u003cp>Fikaris and Stobing grew up helping at their father \u003ca href=\"http://www.netcantina.com/michaelsdiner/\" target=\"_blank\">Michael’s American Vegetarian Diner\u003c/a>, which served up food on Telegraph Avenue in the 1990s and early 2000s. Fikaris also owns \u003ca href=\"https://www.facebook.com/Pretty-Dog-Hot-Sauce-358400304180505/\" target=\"_blank\">Pretty Dog Hot Sauce\u003c/a> and has worked in a number of pop-ups and cafes through the years.\u003c/p>\n\u003cp>His experiences shows in the quality of the food.\u003c/p>\n\u003cp>I'm not vegan and, with a few exceptions, I've never been wildly impressed with friends' efforts to convince me of the tastiness of their vegan offerings. The Butcher's Son, though, holds its own.\u003c/p>\n\u003cp>I tried the wildly popular meatball and mozzarella sandwich ($10.95), which sold out shortly after I ate mine. The mozzarella is made of soaked cashews, cultured cashews, water, and refined coconut oil. The meatballs are made of mushrooms, vegetable protein, and wheat-gluten. It's all mixed together with marinara, grilled peppers and onions, and mushrooms for an effect that isn't quite a regular meatball sandwich, but which is tasty and hearty in its own right. The \"meat\" has a tendency to crumble, but the bread and \"cheese\" are exceptional.\u003c/p>\n\u003cfigure id=\"attachment_107127\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-107127\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/butchersson4.jpg\" alt=\"The pulled pork and potato salad.\" width=\"1920\" height=\"1047\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/butchersson4.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/butchersson4-400x218.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/butchersson4-800x436.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/butchersson4-768x419.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/butchersson4-1440x785.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/butchersson4-1180x643.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/butchersson4-960x524.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The pulled pork and potato salad. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In some ways, the sandwiches need new names that do them justice on their own terms. The pulled pork sandwich ($10.95) doesn't much taste like pulled pork, but it does taste tangy and sweet, both filling and not as heavy as the meatballs. The pulled pork is made from yuba skins and then soaked in barbecue sauce. Order potato salad or coleslaw with your sandwiches, and you'll be guaranteed to have leftovers.\u003c/p>\n\u003cp>For at least the next few weeks, things are still up in the air at the brick East Coast-style (with a very West Coast touch) deli. The shop is closed on Wednesdays, for now, and will be adjusting its menu and offerings based on responses from customers. If you head to the comfortable small shop you may not know what you're going to get, but you know it'll be good.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>The Butcher's Son\u003cbr>\n\u003c/strong>1941 University Ave. [\u003ca href=\"https://goo.gl/AEJ5EG\" target=\"_blank\">map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 984-0818\u003cbr>\nHours: Mon-Tue, Thu-Fri, 7am-3pm; Sat, Sun, 8am-5pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/vegandelicatessen\" target=\"_blank\">The Butcher's Son\u003c/a>\u003cbr>\nPrice range: $$\u003c/p>\n\n",
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"headline": "Vegan Deli The Butcher's Son Opens in Berkeley",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>After over a year of waiting, vegans of Berkeley can finally rejoice. The Butcher's Son is open. Sort of.\u003c/p>\n\u003cp>\"We're definitely not completely ready to open,\" said co-owner Peter Fikaris. But who needs things like menus or full deli cases? The hungry people in line so far don't seem to mind eating whatever Fikaris happens to be making.\u003c/p>\n\u003cp>The vegan deli, run by Fikaris and his sister, Christina Stobing, was originally supposed to open on Solano Avenue, but disagreements with the landlords put a nix on those plans. On Jan. 1, the duo got the keys to their current space, on University Avenue, in the same building as \u003ca href=\"http://bonitafishmarket.com/\" target=\"_blank\">Bonita Fish Market\u003c/a>, and set an opening date: Feb. 22. Then it was a \"mad rush,\" said Fikaris, to be ready in time.\u003c/p>\n\u003cfigure id=\"attachment_107124\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-107124\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/butchersson1.jpg\" alt=\"The Butcher's Son on University Avenue in Berkeley. \" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/butchersson1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/butchersson1-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/butchersson1-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/butchersson1-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/butchersson1-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/butchersson1-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/butchersson1-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Butcher's Son on University Avenue in Berkeley. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There isn't a menu yet, literally. When you get to the counter at the front of the line, the cashier tells you what is currently available. That doesn't take long, though, since there were only three sandwiches being made at lunchtime yesterday. Those sandwiches were also constantly changing, as they ran out of items.\u003c/p>\n\u003cp>The plan, said Stobing, is to have the full menu rolled out in the next three weeks, after they see how the first few days go. There will be bagels in the morning from \u003ca href=\"http://baronbaking.com/\" target=\"_blank\">Baron Baking\u003c/a>, croissants from a local French pastry maker, and Monday morning there was even cheesecake from \u003ca href=\"http://allwellfed.com/\" target=\"_blank\">well.fed. Bakery\u003c/a>. Midday will see at least five (and possibly ten) sandwiches on the menu, with bread from \u003ca href=\"http://www.panoramabaking.com/\" target=\"_blank\">Panorama Baking\u003c/a> and everything else made in-house. Sandwiches will all be around $10.95 and will include a build-your-own option and a burger. There will also be cannolis—a few of which made their way to eager hands on Monday morning—and some salads. And, ultimately, the deli case, which was rather sparse on opening day, will be full of meats and cheeses that can also be ordered and shipped out of town. But not yet.\u003c/p>\n\u003cfigure id=\"attachment_107126\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-107126\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/butchersson3.jpg\" alt=\"The deli counter at The Butcher's Son.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/butchersson3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/butchersson3-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/butchersson3-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/butchersson3-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/butchersson3-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/butchersson3-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/butchersson3-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The deli counter at The Butcher's Son. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It should go without saying that the \"meat\" and \"cheese\" for sale in that deli counter aren't really meat or cheese. But what has kept fans anxiously waiting for the deli's opening is that the food is fairly unique tasting in the world of vegan food.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Fikaris said his techniques are \"definitely not something that's used by anyone else,\" and not something he can go into lots of detail about either. Along with traditional techniques, like braising the \"meats,\" he also employs secret tricks of the trade he's formulated over years in the industry. \"It's a process,\" he said. \"It can take up to four days of labor to make the feta.\"\u003c/p>\n\u003cp>Fikaris and Stobing grew up helping at their father \u003ca href=\"http://www.netcantina.com/michaelsdiner/\" target=\"_blank\">Michael’s American Vegetarian Diner\u003c/a>, which served up food on Telegraph Avenue in the 1990s and early 2000s. Fikaris also owns \u003ca href=\"https://www.facebook.com/Pretty-Dog-Hot-Sauce-358400304180505/\" target=\"_blank\">Pretty Dog Hot Sauce\u003c/a> and has worked in a number of pop-ups and cafes through the years.\u003c/p>\n\u003cp>His experiences shows in the quality of the food.\u003c/p>\n\u003cp>I'm not vegan and, with a few exceptions, I've never been wildly impressed with friends' efforts to convince me of the tastiness of their vegan offerings. The Butcher's Son, though, holds its own.\u003c/p>\n\u003cp>I tried the wildly popular meatball and mozzarella sandwich ($10.95), which sold out shortly after I ate mine. The mozzarella is made of soaked cashews, cultured cashews, water, and refined coconut oil. The meatballs are made of mushrooms, vegetable protein, and wheat-gluten. It's all mixed together with marinara, grilled peppers and onions, and mushrooms for an effect that isn't quite a regular meatball sandwich, but which is tasty and hearty in its own right. The \"meat\" has a tendency to crumble, but the bread and \"cheese\" are exceptional.\u003c/p>\n\u003cfigure id=\"attachment_107127\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-107127\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/butchersson4.jpg\" alt=\"The pulled pork and potato salad.\" width=\"1920\" height=\"1047\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/butchersson4.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/butchersson4-400x218.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/butchersson4-800x436.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/butchersson4-768x419.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/butchersson4-1440x785.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/butchersson4-1180x643.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/butchersson4-960x524.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The pulled pork and potato salad. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In some ways, the sandwiches need new names that do them justice on their own terms. The pulled pork sandwich ($10.95) doesn't much taste like pulled pork, but it does taste tangy and sweet, both filling and not as heavy as the meatballs. The pulled pork is made from yuba skins and then soaked in barbecue sauce. Order potato salad or coleslaw with your sandwiches, and you'll be guaranteed to have leftovers.\u003c/p>\n\u003cp>For at least the next few weeks, things are still up in the air at the brick East Coast-style (with a very West Coast touch) deli. The shop is closed on Wednesdays, for now, and will be adjusting its menu and offerings based on responses from customers. If you head to the comfortable small shop you may not know what you're going to get, but you know it'll be good.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>The Butcher's Son\u003cbr>\n\u003c/strong>1941 University Ave. [\u003ca href=\"https://goo.gl/AEJ5EG\" target=\"_blank\">map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 984-0818\u003cbr>\nHours: Mon-Tue, Thu-Fri, 7am-3pm; Sat, Sun, 8am-5pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/vegandelicatessen\" target=\"_blank\">The Butcher's Son\u003c/a>\u003cbr>\nPrice range: $$\u003c/p>\n\n\u003c/div>\u003c/p>",
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"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. ",
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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"mindshift": {
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"order": 12
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
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"possible": {
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"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"pri-the-world": {
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"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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},
"radiolab": {
"id": "radiolab",
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"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
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},
"reveal": {
"id": "reveal",
"title": "Reveal",
"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
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"officialWebsiteLink": "https://www.revealnews.org/episodes/",
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},
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