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"bio": "Jeff Cianci is a freelance food writer based in San Jose. While studying journalism in college, Jeff’s curiosity landed him at a busy California bistro where he experienced a crash course in culinary training over two summer breaks, learning on the job with a very patient chef as his mentor. Around the same time, Jeff married his journalism degree to his appreciation for the restaurant world and determined food writing would be his career path. In his work Jeff most enjoys profiling chefs and learning their background, finding a new favorite restaurant and sharing his experiences with others through his reviews and social media. In addition to KQED's Bay Area Bites, Jeff writes restaurant reviews for Metro Silicon Valley and new restaurant guides for Eater National. Follow Jeff on Twitter \u003ca href=\"https://twitter.com/Cheffreycianci\" target=_blank\">@Cheffreycianci\u003c/a>.",
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"content": "\u003cp>A special Cantonese cuisine characterized by small plates of steamed, fried, or baked specialties served alongside hot tea, dim sum is a unique dining experience and a delicious way to celebrate the Chinese New Year. The hustle and bustle of servers pushing carts full of steamer baskets past your table can be overwhelming, but the hunt for your favorite dishes makes it a delicious adventure. While Chinatown in San Francisco may seem like the obvious place to visit, there are several excellent dim sum restaurants in the South Bay Area and along the peninsula. Here is our list of 5 favorite dim sum restaurants South of San Francisco. If we missed your favorite, please be sure to let us know in the comments.\u003c/p>\n\u003cfigure id=\"attachment_106941\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/KoiShrimpDumpling.jpg\" alt=\"Steamed shrimp dumplings at Koi Palace.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106941\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/KoiShrimpDumpling.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/KoiShrimpDumpling-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/KoiShrimpDumpling-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/KoiShrimpDumpling-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/KoiShrimpDumpling-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/KoiShrimpDumpling-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/KoiShrimpDumpling-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Steamed shrimp dumplings at Koi Palace. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A visit to \u003cstrong>Koi Palace\u003c/strong> is a must for any proclaimed Bay Area dim sum fan. Arrive for brunch on the weekend and be prepared to wait for up to an hour to be seated at this bustling, elegant dim sum restaurant. The popular Shanghai steamed dumpling sampler features a colorful collection of steamed pork dumplings in flavors ranging from fresh beets to a luxurious black truffle. Seafood fans will enjoy the plump steamed shrimp dumplings topped with a salty and spicy XO sauce. Prized abalone is also served in several different preparations.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"106939,106938,106937,106942,106940\"]\u003c/p>\n\u003cp>\u003ca href=\"http://koipalace.com/\" target=\"_blank\">\u003cstrong>Koi Palace\u003c/strong>\u003c/a>\u003cbr>\n365 Gellert Blvd. [\u003ca href=\"https://goo.gl/5za4H0\" target=\"_blank\">map\u003c/a>]\u003cbr>\nDaly City, CA 94015\u003cbr>\nPh: (650) 992-9000\u003cbr>\nHours: Mon-Thu 11am-2:30pm, 5-9:30pm; Fri 11am-2:30pm, 5-10pm; Sat 10am-3pm, 5-10pm; Sun 9am-3pm, 5-9:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/koipalace/?fref=ts\" target=\"_blank\">Koi Palace\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/Koi_Palace\" target=\"_blank\">@Koi_Palace\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_106964\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/TaiPanPorkDumpling.jpg\" alt=\"Pork and dried shrimp dumplings at Tai Pan.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106964\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/TaiPanPorkDumpling.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/TaiPanPorkDumpling-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/TaiPanPorkDumpling-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/TaiPanPorkDumpling-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/TaiPanPorkDumpling-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/TaiPanPorkDumpling-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/TaiPanPorkDumpling-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pork and dried shrimp dumplings at Tai Pan. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With white linen tablecloths and fine Chinese art setting the atmosphere, \u003cstrong>Tai Pan\u003c/strong> is a relaxing and elegant alternative to the typically boisterous dim sum restaurants. There are no dim sum carts at Tai Pan. Instead, you tally your selections on a menu card and enjoy freshly prepared dishes delivered from the kitchen to your table. The glorious rice puff with sweet and savory minced pork in gravy is a must-have dish; as are the flavorful pork and dried shrimp dumplings with minced pork, salty dried shrimp, green onions, and peanuts.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"106962,106965,106963,106966,106961\"]\u003c/p>\n\u003cp>\u003ca href=\"http://www.taipanpaloalto.com/\" target=\"_blank\">\u003cstrong>Tai Pan\u003c/strong>\u003c/a>\u003cbr>\n560 Waverley St. [\u003ca href=\"https://goo.gl/L3mffc\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPalo Alto, CA 94301\u003cbr>\nPh: (650) 329-9168\u003cbr>\nHours: Mon-Sun 11am-3pm, 5:30-9:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Tai-Pan-Palo-Alto-110890217813/?fref=ts\" target=\"_blank\">Tai Pan Palo Alto\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_106960\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/ShanghaiSpicyDumpling.jpg\" alt=\"Steamed pork dumplings in a spicy peanut sauce.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106960\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/ShanghaiSpicyDumpling.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ShanghaiSpicyDumpling-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ShanghaiSpicyDumpling-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ShanghaiSpicyDumpling-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ShanghaiSpicyDumpling-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ShanghaiSpicyDumpling-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ShanghaiSpicyDumpling-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Steamed pork dumplings in a spicy peanut sauce. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The dumplings and buns at this small Chinese restaurant in Millbrae has earned \u003cstrong>Shanghai Dumpling Shop\u003c/strong> recommendations from both the Michelin Guide and Zagat, as well as numerous accolades from local newspapers and magazines. The most popular item on the menu are the pork Shanghai steamed dumplings, which arrive in a steamer basket with soup spoons necessary to catch the five spice flavored broth as you sink your teeth into the tasty morsels. Also popular are the large soy braised “lion head” beef meatball, steamed dumplings in a spicy peanut sauce, and pan-fried pork buns.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"106957,106958,106959,106956\"]\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/shanghai-dumpling-shop-millbrae\" target=\"_blank\">\u003cstrong>Shanghai Dumpling Shop\u003c/strong>\u003c/a>\u003cbr>\n455 Broadway [\u003ca href=\"https://goo.gl/T1E4lZ\" target=\"_blank\">map\u003c/a>]\u003cbr>\nMillbrae, CA 94030\u003cbr>\nPh: (650) 697-0682\u003cbr>\nHours: Mon-Sun 11am-3pm, 5-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Shanghai-Dumpling-Shop/139518166090838?fref=ts\" target=\"_blank\">Shanghai Dumpling Shop\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_106952\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/SeafoodHarborShrimp.jpg\" alt=\"Fried shrimp balls at Saigon Seafood Harbor Restaurant.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106952\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/SeafoodHarborShrimp.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/SeafoodHarborShrimp-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/SeafoodHarborShrimp-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/SeafoodHarborShrimp-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/SeafoodHarborShrimp-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/SeafoodHarborShrimp-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/SeafoodHarborShrimp-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fried shrimp balls at Saigon Seafood Harbor Restaurant. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Saigon Seafood Harbor Restaurant\u003c/strong> is located in an unassuming shopping mall in Sunnyvale. However, on weekends the crowds for dim sum overflows into the parking lot as guests endure a long wait to be seated. Tables are packed close together inside the bustling restaurant but the dim sum selections are delicious. Popular items include sweet shrimp dumpling wrapped in sticky rice; shrimp dumplings in a deep-fried crispy shell, sticky rice with diced chicken steamed in a lotus leaf; and the sweet and fluffy “snow mountain” taro buns for dessert.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"106949,106950,106951,106953,106954,106955\"]\u003c/p>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/saigon-seafood-harbor-restaurant-sunnyvale\" target=\"_blank\">\u003cstrong>Saigon Seafood Harbor Restaurant\u003c/strong>\u003c/a>\u003cbr>\n1135 Lawrence Expy. [\u003ca href=\"https://goo.gl/rgvbDI\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSunnyvale, CA 94089\u003cbr>\nPh: (408) 734-2828\u003cbr>\nHours: Mon-Fri 11am-2:30pm, 5-9:30pm; Sat-Sun 10am-3pm, 5-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Hongkong-Saigon-Restaurant/156621817695579\" target=\"_blank\">Hong Kong Saigon Restaurant\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_106944\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/OceanDelightChives.jpg\" alt=\"Pan-fried chive and shrimp dumplings at Ocean Delight.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106944\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/OceanDelightChives.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/OceanDelightChives-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/OceanDelightChives-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/OceanDelightChives-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/OceanDelightChives-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/OceanDelightChives-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/OceanDelightChives-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pan-fried chive and shrimp dumplings at Ocean Delight. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ocean Delight\u003c/strong> in South San Jose serves traditional dim sum favorites as well as a full menu of Chinese seafood specialties. Steamed, fried, and braised dishes are served from a number of carts that circle the dining room. Compared to other Bay Area dim sum restaurants, Ocean Delight remains busy but not overwhelming during weekend brunch hours. Personal favorites on the menu include the pan-fried chive and shrimp dumplings, steamed shrimp and crab dumplings, shrimp stuffed mushrooms, and fried shrimp stuffed eggplant in a sweet and savory black bean sauce.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"106943,106945,106946,106947,106948\"]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.myoceandelight.com/site/\" target=\"_blank\">\u003cstrong>Ocean Delight\u003c/strong>\u003c/a>\u003cbr>\n5400 Monterey St. [\u003ca href=\"https://goo.gl/8MsLRV\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Jose, CA 95111\u003cbr>\nPh: (408) 281-3838\u003cbr>\nHours: Mon-Fri 10:30am-9:30pm; Sat 9am-10pm; Sun 9am-9:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Ocean-Delight-115759425120849/?fref=ts\" target=\"_blank\">Ocean Delight Dim Sum Restaurant\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>A special Cantonese cuisine characterized by small plates of steamed, fried, or baked specialties served alongside hot tea, dim sum is a unique dining experience and a delicious way to celebrate the Chinese New Year. The hustle and bustle of servers pushing carts full of steamer baskets past your table can be overwhelming, but the hunt for your favorite dishes makes it a delicious adventure. While Chinatown in San Francisco may seem like the obvious place to visit, there are several excellent dim sum restaurants in the South Bay Area and along the peninsula. Here is our list of 5 favorite dim sum restaurants South of San Francisco. If we missed your favorite, please be sure to let us know in the comments.\u003c/p>\n\u003cfigure id=\"attachment_106941\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/KoiShrimpDumpling.jpg\" alt=\"Steamed shrimp dumplings at Koi Palace.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106941\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/KoiShrimpDumpling.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/KoiShrimpDumpling-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/KoiShrimpDumpling-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/KoiShrimpDumpling-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/KoiShrimpDumpling-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/KoiShrimpDumpling-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/KoiShrimpDumpling-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Steamed shrimp dumplings at Koi Palace. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A visit to \u003cstrong>Koi Palace\u003c/strong> is a must for any proclaimed Bay Area dim sum fan. Arrive for brunch on the weekend and be prepared to wait for up to an hour to be seated at this bustling, elegant dim sum restaurant. The popular Shanghai steamed dumpling sampler features a colorful collection of steamed pork dumplings in flavors ranging from fresh beets to a luxurious black truffle. Seafood fans will enjoy the plump steamed shrimp dumplings topped with a salty and spicy XO sauce. Prized abalone is also served in several different preparations.\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://koipalace.com/\" target=\"_blank\">\u003cstrong>Koi Palace\u003c/strong>\u003c/a>\u003cbr>\n365 Gellert Blvd. [\u003ca href=\"https://goo.gl/5za4H0\" target=\"_blank\">map\u003c/a>]\u003cbr>\nDaly City, CA 94015\u003cbr>\nPh: (650) 992-9000\u003cbr>\nHours: Mon-Thu 11am-2:30pm, 5-9:30pm; Fri 11am-2:30pm, 5-10pm; Sat 10am-3pm, 5-10pm; Sun 9am-3pm, 5-9:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/koipalace/?fref=ts\" target=\"_blank\">Koi Palace\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/Koi_Palace\" target=\"_blank\">@Koi_Palace\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_106964\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/TaiPanPorkDumpling.jpg\" alt=\"Pork and dried shrimp dumplings at Tai Pan.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106964\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/TaiPanPorkDumpling.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/TaiPanPorkDumpling-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/TaiPanPorkDumpling-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/TaiPanPorkDumpling-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/TaiPanPorkDumpling-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/TaiPanPorkDumpling-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/TaiPanPorkDumpling-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pork and dried shrimp dumplings at Tai Pan. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With white linen tablecloths and fine Chinese art setting the atmosphere, \u003cstrong>Tai Pan\u003c/strong> is a relaxing and elegant alternative to the typically boisterous dim sum restaurants. There are no dim sum carts at Tai Pan. Instead, you tally your selections on a menu card and enjoy freshly prepared dishes delivered from the kitchen to your table. The glorious rice puff with sweet and savory minced pork in gravy is a must-have dish; as are the flavorful pork and dried shrimp dumplings with minced pork, salty dried shrimp, green onions, and peanuts.\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.taipanpaloalto.com/\" target=\"_blank\">\u003cstrong>Tai Pan\u003c/strong>\u003c/a>\u003cbr>\n560 Waverley St. [\u003ca href=\"https://goo.gl/L3mffc\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPalo Alto, CA 94301\u003cbr>\nPh: (650) 329-9168\u003cbr>\nHours: Mon-Sun 11am-3pm, 5:30-9:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Tai-Pan-Palo-Alto-110890217813/?fref=ts\" target=\"_blank\">Tai Pan Palo Alto\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_106960\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/ShanghaiSpicyDumpling.jpg\" alt=\"Steamed pork dumplings in a spicy peanut sauce.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106960\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/ShanghaiSpicyDumpling.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ShanghaiSpicyDumpling-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ShanghaiSpicyDumpling-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ShanghaiSpicyDumpling-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ShanghaiSpicyDumpling-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ShanghaiSpicyDumpling-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ShanghaiSpicyDumpling-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Steamed pork dumplings in a spicy peanut sauce. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The dumplings and buns at this small Chinese restaurant in Millbrae has earned \u003cstrong>Shanghai Dumpling Shop\u003c/strong> recommendations from both the Michelin Guide and Zagat, as well as numerous accolades from local newspapers and magazines. The most popular item on the menu are the pork Shanghai steamed dumplings, which arrive in a steamer basket with soup spoons necessary to catch the five spice flavored broth as you sink your teeth into the tasty morsels. Also popular are the large soy braised “lion head” beef meatball, steamed dumplings in a spicy peanut sauce, and pan-fried pork buns.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/shanghai-dumpling-shop-millbrae\" target=\"_blank\">\u003cstrong>Shanghai Dumpling Shop\u003c/strong>\u003c/a>\u003cbr>\n455 Broadway [\u003ca href=\"https://goo.gl/T1E4lZ\" target=\"_blank\">map\u003c/a>]\u003cbr>\nMillbrae, CA 94030\u003cbr>\nPh: (650) 697-0682\u003cbr>\nHours: Mon-Sun 11am-3pm, 5-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Shanghai-Dumpling-Shop/139518166090838?fref=ts\" target=\"_blank\">Shanghai Dumpling Shop\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_106952\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/SeafoodHarborShrimp.jpg\" alt=\"Fried shrimp balls at Saigon Seafood Harbor Restaurant.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106952\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/SeafoodHarborShrimp.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/SeafoodHarborShrimp-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/SeafoodHarborShrimp-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/SeafoodHarborShrimp-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/SeafoodHarborShrimp-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/SeafoodHarborShrimp-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/SeafoodHarborShrimp-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fried shrimp balls at Saigon Seafood Harbor Restaurant. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Saigon Seafood Harbor Restaurant\u003c/strong> is located in an unassuming shopping mall in Sunnyvale. However, on weekends the crowds for dim sum overflows into the parking lot as guests endure a long wait to be seated. Tables are packed close together inside the bustling restaurant but the dim sum selections are delicious. Popular items include sweet shrimp dumpling wrapped in sticky rice; shrimp dumplings in a deep-fried crispy shell, sticky rice with diced chicken steamed in a lotus leaf; and the sweet and fluffy “snow mountain” taro buns for dessert.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/saigon-seafood-harbor-restaurant-sunnyvale\" target=\"_blank\">\u003cstrong>Saigon Seafood Harbor Restaurant\u003c/strong>\u003c/a>\u003cbr>\n1135 Lawrence Expy. [\u003ca href=\"https://goo.gl/rgvbDI\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSunnyvale, CA 94089\u003cbr>\nPh: (408) 734-2828\u003cbr>\nHours: Mon-Fri 11am-2:30pm, 5-9:30pm; Sat-Sun 10am-3pm, 5-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Hongkong-Saigon-Restaurant/156621817695579\" target=\"_blank\">Hong Kong Saigon Restaurant\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_106944\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/OceanDelightChives.jpg\" alt=\"Pan-fried chive and shrimp dumplings at Ocean Delight.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106944\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/OceanDelightChives.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/OceanDelightChives-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/OceanDelightChives-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/OceanDelightChives-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/OceanDelightChives-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/OceanDelightChives-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/OceanDelightChives-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pan-fried chive and shrimp dumplings at Ocean Delight. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ocean Delight\u003c/strong> in South San Jose serves traditional dim sum favorites as well as a full menu of Chinese seafood specialties. Steamed, fried, and braised dishes are served from a number of carts that circle the dining room. Compared to other Bay Area dim sum restaurants, Ocean Delight remains busy but not overwhelming during weekend brunch hours. Personal favorites on the menu include the pan-fried chive and shrimp dumplings, steamed shrimp and crab dumplings, shrimp stuffed mushrooms, and fried shrimp stuffed eggplant in a sweet and savory black bean sauce.\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.myoceandelight.com/site/\" target=\"_blank\">\u003cstrong>Ocean Delight\u003c/strong>\u003c/a>\u003cbr>\n5400 Monterey St. [\u003ca href=\"https://goo.gl/8MsLRV\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Jose, CA 95111\u003cbr>\nPh: (408) 281-3838\u003cbr>\nHours: Mon-Fri 10:30am-9:30pm; Sat 9am-10pm; Sun 9am-9:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Ocean-Delight-115759425120849/?fref=ts\" target=\"_blank\">Ocean Delight Dim Sum Restaurant\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Craving Breakfast Hash? BAB Reviews 6 East Bay Spots Serving Up This Classic Dish",
"title": "Craving Breakfast Hash? BAB Reviews 6 East Bay Spots Serving Up This Classic Dish",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Hashes don’t get the same kind of love as other breakfast and brunch foods. They’re not as decadent as pancakes, as 90s-nostalgic as Benedicts, or as Instagram-worthy as a $10 slice of avocado toast. That’s unfair, because--at least in the East Bay--they’re consistently one of the most satisfying dishes on the menu. Just think of the random-but-good dishes you’ve made from throwing together whatever is about to go bad into a skillet and putting an egg on top. That alchemy is magnified in the restaurant kitchen, where chefs can stretch their creativity in ways not afforded by yet another pancake dish. Here are five hashes we tried in Oakland and one in Berkeley. And if we didn’t include your favorite, let us know in the comments.\u003c/p>\n\u003cfigure id=\"attachment_106446\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106446\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/IMG_2795.jpg\" alt=\"Corned beef hash at Cafe M\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2795.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2795-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2795-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2795-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2795-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2795-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2795-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Corned beef hash at Cafe M \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Fourth Street’s \u003cstrong>Cafe M\u003c/strong> features a large breakfast menu that focuses on standards with several interesting flourishes: cinnamon-twist stuffed French toast, “Aztec” pulled pork in the huevos rancheros, blue corn pancakes. Their corn beef hash--a pretty, Christmas-y riot of red and green-- follows the same pattern, taking the familiar dish and adding thoughtful tweaks: the potatoes are thinly sliced instead of cubed, the bell peppers are charred, the corned beef cut into huge, tender chunks that more resemble ham. Those charred peppers--there are so many of them!--make it an almost peculiarly sweet dish, although the sweetness is tempered by the aggressive bite of two types of onions.\u003c/p>\n\u003cp>\u003ca href=\"http://www.cafemberkeley.net/\" target=\"_blank\">\u003cstrong>Cafe M\u003c/strong>\u003c/a>\u003cbr>\n1799 Fourth St #F [\u003ca href=\"https://goo.gl/maps/wypVmVErkAT2\" target=\"_blank\">map\u003c/a>]\u003cbr>\nBerkeley, CA 94710\u003cbr>\nPh: (510) 526-4429\u003cbr>\nHours: Mon-Sun 8am-4pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Cafe-M-in-Berkeley-CA-150151871691500/\" target=\"_blank\">Cafe M in Berkeley, CA\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_106447\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106447\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/IMG_2801.jpg\" alt=\"Tempeh hash at Portal\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2801.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2801-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2801-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2801-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2801-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2801-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2801-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tempeh hash at Portal \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I typically like the food at Oakland’s \u003cstrong>Portal\u003c/strong>, and I (obviously) like hashes. So when I saw a maple tempeh hash on their menu, it sounded intriguing--I even like tempeh!--and I ordered it. What I got was a savory tempeh hash with nothing maple-y or sweet about it. Even setting the false advertising aside, it’s a miss. Large chunks of crispy tempeh are flecked with caraway and a pitiful amount of green onions. Perfectly poached eggs added a welcome richness to the dry tempeh, but the flavor of almost--burnt tempeh distracted. I’ve heard that their previous versions of this dish were better--tempeh and goat cheese sounds like a much better combination--but for now, I’d stick with their vegetable garbage bread for your vegetarian brunch needs.\u003c/p>\n\u003cp>\u003ca href=\"http://www.portaloakland.com/\" target=\"_blank\">\u003cstrong>Portal\u003c/strong>\u003c/a>\u003cbr>\n1611 2nd Ave [\u003ca href=\"https://goo.gl/maps/4zcquiEsdan\" target=\"_blank\">map\u003c/a>]\u003cbr>\nOakland, CA 94606\u003cbr>\nPh: (510) 663-7678\u003cbr>\nHours: Closed Monday; Tue-Sat 11am-11pm; Sun 10am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Portal-Oakland-350842241627472/?ref=bookmarks\" target=\"_blank\">Portal Oakland\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/portaloakland\" target=\"_blank\">@PortalOakland\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/portaloakland/\" target=\"_blank\">portaloakland\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_106445\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106445\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/IMG_2673.jpg\" alt=\"Beef hash at Sequoia Diner\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2673.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2673-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2673-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2673-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2673-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2673-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2673-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beef hash at Sequoia Diner \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Newcomer \u003cstrong>Sequoia Diner\u003c/strong> has a simple, traditional diner menu improved by housemade sausage and bread products. It’s trendy (lots of succulents, waitresses with bright lipstick and cool shoes) but not precious (old school leather booths, a very family-friendly attitude). Their beef hash shows off their ability to punch up old favorites with subtle improvements. Potatoes and big chunks of tender, well-seasoned beef are formed into a sizable crispy patty, and topped with two wobbly poached eggs. My favorite part were the small colorful piles of tangy accompaniments: pickled cabbage, sliced carrots and dressed arugula. Hashes can sometimes be a slog, piles of potatoes that never seem to end, and these sides were a wonderful contrast, adding sharpness and acidity to each bite.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.sequoiadiner.com/\" target=\"_blank\">\u003cstrong>Sequoia Diner\u003c/strong>\u003c/a>\u003cbr>\n3719 MacArthur Blvd [\u003ca href=\"https://goo.gl/maps/zF1Gm3Krfww\" target=\"_blank\">map\u003c/a>]\u003cbr>\nOakland, CA 94619\u003cbr>\nPh: (510) 482-3719\u003cbr>\nHours: Closed Monday-Tuesday; Tue-Sun 8am-2pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/sequoiadiner\" target=\"_blank\">Sequoia Diner\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/sequoia_diner\" target=\"_blank\">@sequoia_diner\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_106449\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106449\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/IMG_2894.jpg\" alt=\"Carnitas hash at Doña Tomás\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2894.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2894-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2894-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2894-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2894-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2894-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2894-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Carnitas hash at Doña Tomás \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are plenty of reasons to love Temescal’s \u003cstrong>Doña Tomás\u003c/strong>. A wallet-friendly happy hour. An incredible amount of seating, making it both group and family-friendly. And, for the brunch crowd, a menu full of intriguing Mexican twists on standard brunch fare. Their beautifully presented carnitas hash was the most unusual one on this list. Instead of a concentrated mass of meat and potatoes, it was souplike, with pork and a selection of vegetables--zucchini, corn, tomato and okra-- in a rich, salty broth. The carnitas are wonderful, falling-apart tender, but the highlight is the vegetables, a rare sight on too many brunch menus. Unlike many dismal vegetable soups, the vegetables are properly cooked, maintaining their flavor and crunch. It’s a wonderfully messy dish, but thankfully they provide you with housemade corn tortillas, tender and chewy, to mop every delicious last bite.\u003c/p>\n\u003cp>\u003ca href=\"http://donatomas.com/\" target=\"_blank\">\u003cstrong>Doña Tomás\u003c/strong>\u003c/a>\u003cbr>\n5004 Telegraph Ave [\u003ca href=\"https://goo.gl/maps/B7MyTszLwKS2\" target=\"_blank\">map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 450-0522\u003cbr>\nHours: Closed Monday; Tue-Thu 5:00pm-9:30pm; Fri 5:30pm-10pm; Sat 9:30am-2pm, 5:30pm-10pm; Sun 9:30am-2:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/DonaTomasRestaurant\" target=\"_blank\">Dona Tomas\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/DonaTomasOak\" target=\"_blank\">@DonaTomasOak\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_106448\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106448\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/IMG_2885.jpg\" alt=\"Smoked pork hash at Brown Sugar Kitchen\" width=\"1920\" height=\"1277\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2885.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2885-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2885-800x532.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2885-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2885-1440x958.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2885-1180x785.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2885-960x639.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Smoked pork hash at Brown Sugar Kitchen \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Ask anyone in Oakland: the thing to get at \u003cstrong>Brown Sugar Kitchen\u003c/strong> are the waffles. It’s the West Oakland institution's signature dish, and the recipe has since made its way around the internet. And sure, they’re excellent. But although it may sound treasonous, the smoked pork hash is worth cheating on the waffles. If you’re not a fan of aggressive smoke and heat, order the beignets. But if you like to start your morning with a zippy burn, order the hash. Chunks of smoky pork maintain their tenderness even while transformed into a crispy browned patty. A slash of red, dairy-based sauce adds color and a moment of relief from the hash’s subtle, consistent heat. Liberally seasoned with cayenne, black pepper, red peppers and green onions, it's complex, layered and altogether satisfying.\u003c/p>\n\u003cp>\u003ca href=\"http://brownsugarkitchen.com/\" target=\"_blank\">\u003cstrong>Brown Sugar Kitchen\u003c/strong>\u003c/a>\u003cbr>\n2534 Mandela Pkwy [\u003ca href=\"https://goo.gl/maps/tcWQj5Rppik\" target=\"_blank\">map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 839-7685\u003cbr>\nHours: Closed Monday; Tue-Sat 7am-3pm; Sun 8am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/brownsugarkitchen/\" target=\"_blank\">Brown Sugar Kitchen\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/BrownSugarKitch\" target=\"_blank\">@BrownSugarKitch\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_106450\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106450\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/IMG_2940.jpg\" alt=\"Pork belly hash at Grand Lake Kitchen\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2940.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2940-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2940-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2940-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2940-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2940-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2940-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pork belly hash at Grand Lake Kitchen \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The waits are long, the restaurant tiny, with tables squeezed almost on top of each other (when will the promised expansion next door finally begin?). Yet there’s a reason while the faithful line up for brunch at \u003cstrong>Grand Lake Kitchen\u003c/strong> every weekend. The wide ranging menu from that miniscule kitchen produces an eclectic mix of breakfast and lunch fare, dishes that balance the decadent with piquant bites of acidity. One such dish is the pork belly hash. From the first taste, it’s salty, fatty and rich. A drizzle of hollandaise almost--but not quite--pushes it over the the edge into depravity. A welcome sprinkle of chives helps cut through the richness.\u003c/p>\n\u003cp>Unlike many hashes, the potatoes don’t lose their identity, disappearing into a starchy base layer. Instead, a variety of whole small potatoes--yellow, red and purple--are slathered with tangy, slightly sweet grainy mustard. Lightly smashed, they’re folded in with with the crispy pork belly, with large chunks of the pork and potato competing for your affection. And although rushing out of bed to eat this decadent-yet-balanced dish might might seem like the antithesis of a lazy brunch, get there early: the menu warns that quantities are limited.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.grandlakekitchen.com/\" target=\"_blank\">\u003cstrong>Grand Lake Kitchen\u003c/strong>\u003c/a>\u003cbr>\n576 Grand Ave, Oakland [\u003ca href=\"https://goo.gl/maps/Md8kwR9KMAp\" target=\"_blank\">map\u003c/a>]\u003cbr>\nOakland, CA 94610\u003cbr>\nPh: (510) 922-9582\u003cbr>\nHours: Mon, Wed-Sun 9am-9:30pm; Closed Tuesday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/GrandLakeKitchen\" target=\"_blank\">Grand Lake Kitchen\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/grandlakekitch\" target=\"_blank\">@GrandLakeKitch\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\n",
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"excerpt": "BAB reviews six decadent breakfast hashes with everything from pork belly to tempeh. ",
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"title": "Craving Breakfast Hash? BAB Reviews 6 East Bay Spots Serving Up This Classic Dish | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Hashes don’t get the same kind of love as other breakfast and brunch foods. They’re not as decadent as pancakes, as 90s-nostalgic as Benedicts, or as Instagram-worthy as a $10 slice of avocado toast. That’s unfair, because--at least in the East Bay--they’re consistently one of the most satisfying dishes on the menu. Just think of the random-but-good dishes you’ve made from throwing together whatever is about to go bad into a skillet and putting an egg on top. That alchemy is magnified in the restaurant kitchen, where chefs can stretch their creativity in ways not afforded by yet another pancake dish. Here are five hashes we tried in Oakland and one in Berkeley. And if we didn’t include your favorite, let us know in the comments.\u003c/p>\n\u003cfigure id=\"attachment_106446\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106446\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/IMG_2795.jpg\" alt=\"Corned beef hash at Cafe M\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2795.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2795-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2795-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2795-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2795-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2795-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2795-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Corned beef hash at Cafe M \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Fourth Street’s \u003cstrong>Cafe M\u003c/strong> features a large breakfast menu that focuses on standards with several interesting flourishes: cinnamon-twist stuffed French toast, “Aztec” pulled pork in the huevos rancheros, blue corn pancakes. Their corn beef hash--a pretty, Christmas-y riot of red and green-- follows the same pattern, taking the familiar dish and adding thoughtful tweaks: the potatoes are thinly sliced instead of cubed, the bell peppers are charred, the corned beef cut into huge, tender chunks that more resemble ham. Those charred peppers--there are so many of them!--make it an almost peculiarly sweet dish, although the sweetness is tempered by the aggressive bite of two types of onions.\u003c/p>\n\u003cp>\u003ca href=\"http://www.cafemberkeley.net/\" target=\"_blank\">\u003cstrong>Cafe M\u003c/strong>\u003c/a>\u003cbr>\n1799 Fourth St #F [\u003ca href=\"https://goo.gl/maps/wypVmVErkAT2\" target=\"_blank\">map\u003c/a>]\u003cbr>\nBerkeley, CA 94710\u003cbr>\nPh: (510) 526-4429\u003cbr>\nHours: Mon-Sun 8am-4pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Cafe-M-in-Berkeley-CA-150151871691500/\" target=\"_blank\">Cafe M in Berkeley, CA\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_106447\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106447\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/IMG_2801.jpg\" alt=\"Tempeh hash at Portal\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2801.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2801-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2801-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2801-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2801-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2801-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2801-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tempeh hash at Portal \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I typically like the food at Oakland’s \u003cstrong>Portal\u003c/strong>, and I (obviously) like hashes. So when I saw a maple tempeh hash on their menu, it sounded intriguing--I even like tempeh!--and I ordered it. What I got was a savory tempeh hash with nothing maple-y or sweet about it. Even setting the false advertising aside, it’s a miss. Large chunks of crispy tempeh are flecked with caraway and a pitiful amount of green onions. Perfectly poached eggs added a welcome richness to the dry tempeh, but the flavor of almost--burnt tempeh distracted. I’ve heard that their previous versions of this dish were better--tempeh and goat cheese sounds like a much better combination--but for now, I’d stick with their vegetable garbage bread for your vegetarian brunch needs.\u003c/p>\n\u003cp>\u003ca href=\"http://www.portaloakland.com/\" target=\"_blank\">\u003cstrong>Portal\u003c/strong>\u003c/a>\u003cbr>\n1611 2nd Ave [\u003ca href=\"https://goo.gl/maps/4zcquiEsdan\" target=\"_blank\">map\u003c/a>]\u003cbr>\nOakland, CA 94606\u003cbr>\nPh: (510) 663-7678\u003cbr>\nHours: Closed Monday; Tue-Sat 11am-11pm; Sun 10am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Portal-Oakland-350842241627472/?ref=bookmarks\" target=\"_blank\">Portal Oakland\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/portaloakland\" target=\"_blank\">@PortalOakland\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/portaloakland/\" target=\"_blank\">portaloakland\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_106445\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106445\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/IMG_2673.jpg\" alt=\"Beef hash at Sequoia Diner\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2673.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2673-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2673-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2673-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2673-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2673-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2673-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beef hash at Sequoia Diner \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Newcomer \u003cstrong>Sequoia Diner\u003c/strong> has a simple, traditional diner menu improved by housemade sausage and bread products. It’s trendy (lots of succulents, waitresses with bright lipstick and cool shoes) but not precious (old school leather booths, a very family-friendly attitude). Their beef hash shows off their ability to punch up old favorites with subtle improvements. Potatoes and big chunks of tender, well-seasoned beef are formed into a sizable crispy patty, and topped with two wobbly poached eggs. My favorite part were the small colorful piles of tangy accompaniments: pickled cabbage, sliced carrots and dressed arugula. Hashes can sometimes be a slog, piles of potatoes that never seem to end, and these sides were a wonderful contrast, adding sharpness and acidity to each bite.\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.sequoiadiner.com/\" target=\"_blank\">\u003cstrong>Sequoia Diner\u003c/strong>\u003c/a>\u003cbr>\n3719 MacArthur Blvd [\u003ca href=\"https://goo.gl/maps/zF1Gm3Krfww\" target=\"_blank\">map\u003c/a>]\u003cbr>\nOakland, CA 94619\u003cbr>\nPh: (510) 482-3719\u003cbr>\nHours: Closed Monday-Tuesday; Tue-Sun 8am-2pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/sequoiadiner\" target=\"_blank\">Sequoia Diner\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/sequoia_diner\" target=\"_blank\">@sequoia_diner\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_106449\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106449\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/IMG_2894.jpg\" alt=\"Carnitas hash at Doña Tomás\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2894.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2894-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2894-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2894-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2894-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2894-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2894-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Carnitas hash at Doña Tomás \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are plenty of reasons to love Temescal’s \u003cstrong>Doña Tomás\u003c/strong>. A wallet-friendly happy hour. An incredible amount of seating, making it both group and family-friendly. And, for the brunch crowd, a menu full of intriguing Mexican twists on standard brunch fare. Their beautifully presented carnitas hash was the most unusual one on this list. Instead of a concentrated mass of meat and potatoes, it was souplike, with pork and a selection of vegetables--zucchini, corn, tomato and okra-- in a rich, salty broth. The carnitas are wonderful, falling-apart tender, but the highlight is the vegetables, a rare sight on too many brunch menus. Unlike many dismal vegetable soups, the vegetables are properly cooked, maintaining their flavor and crunch. It’s a wonderfully messy dish, but thankfully they provide you with housemade corn tortillas, tender and chewy, to mop every delicious last bite.\u003c/p>\n\u003cp>\u003ca href=\"http://donatomas.com/\" target=\"_blank\">\u003cstrong>Doña Tomás\u003c/strong>\u003c/a>\u003cbr>\n5004 Telegraph Ave [\u003ca href=\"https://goo.gl/maps/B7MyTszLwKS2\" target=\"_blank\">map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 450-0522\u003cbr>\nHours: Closed Monday; Tue-Thu 5:00pm-9:30pm; Fri 5:30pm-10pm; Sat 9:30am-2pm, 5:30pm-10pm; Sun 9:30am-2:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/DonaTomasRestaurant\" target=\"_blank\">Dona Tomas\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/DonaTomasOak\" target=\"_blank\">@DonaTomasOak\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_106448\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106448\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/IMG_2885.jpg\" alt=\"Smoked pork hash at Brown Sugar Kitchen\" width=\"1920\" height=\"1277\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2885.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2885-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2885-800x532.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2885-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2885-1440x958.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2885-1180x785.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2885-960x639.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Smoked pork hash at Brown Sugar Kitchen \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Ask anyone in Oakland: the thing to get at \u003cstrong>Brown Sugar Kitchen\u003c/strong> are the waffles. It’s the West Oakland institution's signature dish, and the recipe has since made its way around the internet. And sure, they’re excellent. But although it may sound treasonous, the smoked pork hash is worth cheating on the waffles. If you’re not a fan of aggressive smoke and heat, order the beignets. But if you like to start your morning with a zippy burn, order the hash. Chunks of smoky pork maintain their tenderness even while transformed into a crispy browned patty. A slash of red, dairy-based sauce adds color and a moment of relief from the hash’s subtle, consistent heat. Liberally seasoned with cayenne, black pepper, red peppers and green onions, it's complex, layered and altogether satisfying.\u003c/p>\n\u003cp>\u003ca href=\"http://brownsugarkitchen.com/\" target=\"_blank\">\u003cstrong>Brown Sugar Kitchen\u003c/strong>\u003c/a>\u003cbr>\n2534 Mandela Pkwy [\u003ca href=\"https://goo.gl/maps/tcWQj5Rppik\" target=\"_blank\">map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 839-7685\u003cbr>\nHours: Closed Monday; Tue-Sat 7am-3pm; Sun 8am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/brownsugarkitchen/\" target=\"_blank\">Brown Sugar Kitchen\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/BrownSugarKitch\" target=\"_blank\">@BrownSugarKitch\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_106450\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106450\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/IMG_2940.jpg\" alt=\"Pork belly hash at Grand Lake Kitchen\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2940.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2940-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2940-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2940-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2940-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2940-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2940-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pork belly hash at Grand Lake Kitchen \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The waits are long, the restaurant tiny, with tables squeezed almost on top of each other (when will the promised expansion next door finally begin?). Yet there’s a reason while the faithful line up for brunch at \u003cstrong>Grand Lake Kitchen\u003c/strong> every weekend. The wide ranging menu from that miniscule kitchen produces an eclectic mix of breakfast and lunch fare, dishes that balance the decadent with piquant bites of acidity. One such dish is the pork belly hash. From the first taste, it’s salty, fatty and rich. A drizzle of hollandaise almost--but not quite--pushes it over the the edge into depravity. A welcome sprinkle of chives helps cut through the richness.\u003c/p>\n\u003cp>Unlike many hashes, the potatoes don’t lose their identity, disappearing into a starchy base layer. Instead, a variety of whole small potatoes--yellow, red and purple--are slathered with tangy, slightly sweet grainy mustard. Lightly smashed, they’re folded in with with the crispy pork belly, with large chunks of the pork and potato competing for your affection. And although rushing out of bed to eat this decadent-yet-balanced dish might might seem like the antithesis of a lazy brunch, get there early: the menu warns that quantities are limited.\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.grandlakekitchen.com/\" target=\"_blank\">\u003cstrong>Grand Lake Kitchen\u003c/strong>\u003c/a>\u003cbr>\n576 Grand Ave, Oakland [\u003ca href=\"https://goo.gl/maps/Md8kwR9KMAp\" target=\"_blank\">map\u003c/a>]\u003cbr>\nOakland, CA 94610\u003cbr>\nPh: (510) 922-9582\u003cbr>\nHours: Mon, Wed-Sun 9am-9:30pm; Closed Tuesday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/GrandLakeKitchen\" target=\"_blank\">Grand Lake Kitchen\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/grandlakekitch\" target=\"_blank\">@GrandLakeKitch\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Mensho Tokyo Ramen Opens in San Francisco",
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"content": "\u003cp>\"They're just noodles,\" yelled a heckler, as he walked by the few dozen of us standing in line outside the newly opened Mensho Tokyo Ramen on Geary Street.\u003c/p>\n\u003cp>Sure, maybe it's \u003cem>just\u003c/em> noodles, but don't say that to popular ramen creator Tomoharu Shono.\u003c/p>\n\u003cp>This is Shono's first venture into the U.S., but his ramen shops in Tokyo are exceedingly popular and well-known for their inventive dishes. Each of the Tokyo shops has a specific theme, but the new San Francisco spot is more all-encompassing when it comes to authentic Japanese ramen.\u003c/p>\n\u003cp>What makes it authentic Japanese ramen? There are five things that make up ramen, said Abram Plaut, Shono's Bay Area-based business partner known as \u003ca href=\"https://www.instagram.com/ramen_beast/?hl=en\" target=\"_blank\">Ramen Beast\u003c/a> for his ramen reviews and coming ramen app. Those five pillars are: soup, noodles, toppings, oil, and tare (the sauces mixed in). Those can combine in an infinite number of variations, meaning that ramen is \"very simple,\" said Plaut, but also very complex. Much of the ramen around the Bay Area, he said, is really just \"noodle soup.\" But Mensho perfects the combination of all five pillars to elevate the dish beyond soup.\u003c/p>\n\u003cfigure id=\"attachment_106823\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106823\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/ramen-outside.jpg\" alt=\"The line outside Mensho on a Tuesday night.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen-outside.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen-outside-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen-outside-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen-outside-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen-outside-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen-outside-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen-outside-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The line outside Mensho on a Tuesday night. \u003ccite>(Kelly O'Mara/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The shop opened this past weekend and is open every night except Monday, but you may need to get there early to get a seat in the small space. Two long rows of tables, plus a narrow bar, manage to cram about 30 people into the storefront, but there's at least that many waiting for a seat.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The wait can be long, and don't expect the line to get shorter anytime soon. The opening has been so hotly anticipated that one guy in front of us was already back for a second time. We showed up a little after 7 p.m. on a Tuesday and were seated around 8:30 p.m. There are also some kinks in the system that still need to be sorted out, in terms of order timing and service.\u003c/p>\n\u003cp>\"It's a work in progress,\" said Plaut. \"Be patient with us.\"\u003c/p>\n\u003cp>But the ramen, he promises, is worth the wait.\u003c/p>\n\u003cfigure id=\"attachment_106825\" class=\"wp-caption alignright\" style=\"max-width: 640px\">\u003cimg class=\"size-large wp-image-106825\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/ramen-inside-1440x2209.jpg\" alt=\"The coming menu at Mensho Ramen.\" width=\"640\" height=\"982\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen-inside-1440x2209.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen-inside-400x614.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen-inside-800x1227.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen-inside-768x1178.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen-inside-1180x1810.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen-inside-960x1473.jpg 960w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">The coming menu at Mensho Ramen. \u003ccite>(Kelly O'Mara/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Right now, the menu is limited to four main items: tori paitan ramen, organic shio or shoyu ramen, and vegan tantanmen. Ultimately, the full menu will include starters, like a starter ramen made via a coffee siphone of kombu dashi and kastuoboshi dashi poured over fresh noodles, and many more kinds of main dish ramen—tori paitan ramen, tonkotsu ramen, ebi miso ramen, organic shio and shoyu ramen, vegan tantanmen, and white truffle shio ramen—as well as tsukemen (a concentrated broth style) and mazesoba (a soup-less version).\u003c/p>\n\u003cp>Shono, who was in town for the opening, has returned to Japan, leaving the shop in the hands of Plaut and Japanese staff. But he'll be back in San Francisco at the end of the month and will roll out more of the menu then.\u003c/p>\n\u003cp>Particularly anticipated is the debut of the hand-made noodles. Right now, Mensho purchases its noodles from \u003ca href=\"http://yamachanramen.com/\" target=\"_blank\">Yamachan\u003c/a>, and that will continue to be the case for the next six months or so until the noodle prep room can be fully built out. The tonkotsu ramen is also on hold until a broth preparation process that meets U.S. food safety standards can be perfected. (In Japan, the broth heats for 8-10 hours and then sits for another 8-10 hours.)\u003c/p>\n\u003cfigure id=\"attachment_106827\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106827\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/ramen.jpg\" alt=\"Tori paitan ramen with pork and duck.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tori paitan ramen with pork and duck. \u003ccite>(Kelly O'Mara/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>What is available right now, though, is plenty tasty. The current signature item is the tori paitan ramen, a rich and creamy chicken broth with pork and duck chasu, menma, kale, and burdock. Try the standard bowl ($16) or load up on double chase ($18), but good luck finishing. The bowl is fairly heavy and protein-dense. While some of the ingredients are being imported from Japan, Shono has said he is also relying heavily on local farmers markets. All in all, it makes for a very dense and smooth dish.\u003c/p>\n\u003cp>For a slightly lighter meal, try the organic shoyu ($14), which comes with a pork and chicken broth, pork and duck chasu, kale, kale sprouts, menma, chives, and nori. Or, order the lightest of options, which is what we tried: the popular organic shio bowl ($9). The shio ramen is significantly lighter than either of the other non-vegetarian options, with thinner noodles and a watery broth. You can add extra pork or duck, or just enjoy the spice mixture of garlic, chives, nori, and shio tare.\u003c/p>\n\u003cp>Top it all off with a Suntory beer on tap, and you'll have a delicious authentic Japanese meal right here in San Francisco.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://mensho.tokyo/\" target=\"_blank\">\u003cstrong>Mensho Tokyo Ramen\u003c/strong>\u003c/a>\u003cbr>\n672 Geary St. [\u003ca href=\"https://goo.gl/IQDRul\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Francisco, CA 94102\u003cbr>\nPh: (415) 800-8345\u003cbr>\nHours: Tues-Sun, 5pm-midnight\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/menya.shono\" target=\"_blank\">Shono Tomoharu\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/shono_menya\" target=\"_blank\">@shono_menya\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/menya_shono/\" target=\"_blank\">menya_shono\u003c/a>\u003cbr>\nPrice range: $$ (ramen $9-$18)\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\"They're just noodles,\" yelled a heckler, as he walked by the few dozen of us standing in line outside the newly opened Mensho Tokyo Ramen on Geary Street.\u003c/p>\n\u003cp>Sure, maybe it's \u003cem>just\u003c/em> noodles, but don't say that to popular ramen creator Tomoharu Shono.\u003c/p>\n\u003cp>This is Shono's first venture into the U.S., but his ramen shops in Tokyo are exceedingly popular and well-known for their inventive dishes. Each of the Tokyo shops has a specific theme, but the new San Francisco spot is more all-encompassing when it comes to authentic Japanese ramen.\u003c/p>\n\u003cp>What makes it authentic Japanese ramen? There are five things that make up ramen, said Abram Plaut, Shono's Bay Area-based business partner known as \u003ca href=\"https://www.instagram.com/ramen_beast/?hl=en\" target=\"_blank\">Ramen Beast\u003c/a> for his ramen reviews and coming ramen app. Those five pillars are: soup, noodles, toppings, oil, and tare (the sauces mixed in). Those can combine in an infinite number of variations, meaning that ramen is \"very simple,\" said Plaut, but also very complex. Much of the ramen around the Bay Area, he said, is really just \"noodle soup.\" But Mensho perfects the combination of all five pillars to elevate the dish beyond soup.\u003c/p>\n\u003cfigure id=\"attachment_106823\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106823\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/ramen-outside.jpg\" alt=\"The line outside Mensho on a Tuesday night.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen-outside.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen-outside-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen-outside-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen-outside-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen-outside-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen-outside-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen-outside-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The line outside Mensho on a Tuesday night. \u003ccite>(Kelly O'Mara/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The shop opened this past weekend and is open every night except Monday, but you may need to get there early to get a seat in the small space. Two long rows of tables, plus a narrow bar, manage to cram about 30 people into the storefront, but there's at least that many waiting for a seat.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The wait can be long, and don't expect the line to get shorter anytime soon. The opening has been so hotly anticipated that one guy in front of us was already back for a second time. We showed up a little after 7 p.m. on a Tuesday and were seated around 8:30 p.m. There are also some kinks in the system that still need to be sorted out, in terms of order timing and service.\u003c/p>\n\u003cp>\"It's a work in progress,\" said Plaut. \"Be patient with us.\"\u003c/p>\n\u003cp>But the ramen, he promises, is worth the wait.\u003c/p>\n\u003cfigure id=\"attachment_106825\" class=\"wp-caption alignright\" style=\"max-width: 640px\">\u003cimg class=\"size-large wp-image-106825\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/ramen-inside-1440x2209.jpg\" alt=\"The coming menu at Mensho Ramen.\" width=\"640\" height=\"982\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen-inside-1440x2209.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen-inside-400x614.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen-inside-800x1227.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen-inside-768x1178.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen-inside-1180x1810.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen-inside-960x1473.jpg 960w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">The coming menu at Mensho Ramen. \u003ccite>(Kelly O'Mara/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Right now, the menu is limited to four main items: tori paitan ramen, organic shio or shoyu ramen, and vegan tantanmen. Ultimately, the full menu will include starters, like a starter ramen made via a coffee siphone of kombu dashi and kastuoboshi dashi poured over fresh noodles, and many more kinds of main dish ramen—tori paitan ramen, tonkotsu ramen, ebi miso ramen, organic shio and shoyu ramen, vegan tantanmen, and white truffle shio ramen—as well as tsukemen (a concentrated broth style) and mazesoba (a soup-less version).\u003c/p>\n\u003cp>Shono, who was in town for the opening, has returned to Japan, leaving the shop in the hands of Plaut and Japanese staff. But he'll be back in San Francisco at the end of the month and will roll out more of the menu then.\u003c/p>\n\u003cp>Particularly anticipated is the debut of the hand-made noodles. Right now, Mensho purchases its noodles from \u003ca href=\"http://yamachanramen.com/\" target=\"_blank\">Yamachan\u003c/a>, and that will continue to be the case for the next six months or so until the noodle prep room can be fully built out. The tonkotsu ramen is also on hold until a broth preparation process that meets U.S. food safety standards can be perfected. (In Japan, the broth heats for 8-10 hours and then sits for another 8-10 hours.)\u003c/p>\n\u003cfigure id=\"attachment_106827\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106827\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/ramen.jpg\" alt=\"Tori paitan ramen with pork and duck.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tori paitan ramen with pork and duck. \u003ccite>(Kelly O'Mara/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>What is available right now, though, is plenty tasty. The current signature item is the tori paitan ramen, a rich and creamy chicken broth with pork and duck chasu, menma, kale, and burdock. Try the standard bowl ($16) or load up on double chase ($18), but good luck finishing. The bowl is fairly heavy and protein-dense. While some of the ingredients are being imported from Japan, Shono has said he is also relying heavily on local farmers markets. All in all, it makes for a very dense and smooth dish.\u003c/p>\n\u003cp>For a slightly lighter meal, try the organic shoyu ($14), which comes with a pork and chicken broth, pork and duck chasu, kale, kale sprouts, menma, chives, and nori. Or, order the lightest of options, which is what we tried: the popular organic shio bowl ($9). The shio ramen is significantly lighter than either of the other non-vegetarian options, with thinner noodles and a watery broth. You can add extra pork or duck, or just enjoy the spice mixture of garlic, chives, nori, and shio tare.\u003c/p>\n\u003cp>Top it all off with a Suntory beer on tap, and you'll have a delicious authentic Japanese meal right here in San Francisco.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://mensho.tokyo/\" target=\"_blank\">\u003cstrong>Mensho Tokyo Ramen\u003c/strong>\u003c/a>\u003cbr>\n672 Geary St. [\u003ca href=\"https://goo.gl/IQDRul\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Francisco, CA 94102\u003cbr>\nPh: (415) 800-8345\u003cbr>\nHours: Tues-Sun, 5pm-midnight\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/menya.shono\" target=\"_blank\">Shono Tomoharu\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/shono_menya\" target=\"_blank\">@shono_menya\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/menya_shono/\" target=\"_blank\">menya_shono\u003c/a>\u003cbr>\nPrice range: $$ (ramen $9-$18)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Babette: Artful Food at the New BAMPFA in Downtown Berkeley",
"title": "Babette: Artful Food at the New BAMPFA in Downtown Berkeley",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>The lush film \u003ca href=\"http://www.imdb.com/title/tt0092603/\" target=\"_blank\">Babette’s Feast\u003c/a> (1987) is about, among other things, the centrality of food in our lives. \u003ca href=\"http://babettecafe.com/\" target=\"_blank\">Babette\u003c/a>, the Berkeley café named after the Danish masterpiece, embodies the same values. When the new \u003ca href=\"http://www.bampfa.berkeley.edu/\" target=\"_blank\">BAMPFA\u003c/a> (Berkeley Art Museum and Pacific Film Archive) opened in downtown Berkeley last week, the café that has served both museum-goers and local residents for many years accompanied it into the exquisite Diller Scofidio + Renfro-designed space. Incorporated into the existing brutalist architecture is a clean, thoroughly contemporary, and aesthetically spare beauty.\u003c/p>\n\u003cfigure id=\"attachment_106771\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/diners-architecture1.jpg\" alt=\"Long view of Babette, in the new BAMPFA.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106771\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/diners-architecture1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/diners-architecture1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/diners-architecture1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/diners-architecture1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/diners-architecture1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/diners-architecture1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/diners-architecture1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Long view of Babette, in the new BAMPFA. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106773\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/museum-steps.jpg\" alt=\"The museum’s dramatic entryway.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106773\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/museum-steps.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/museum-steps-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/museum-steps-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/museum-steps-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/museum-steps-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/museum-steps-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/museum-steps-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The museum’s dramatic entryway. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Much has been written about the new museum, and Babette deserves equal attention. Owned and run by husband-and-wife-team Joan Ellis and Patrick Hooker, the space is inviting and meditative. On the second floor, long and narrow, with generously spaced tables, the café is a respite from the buzz of all the heady art below, and the food is a wonderful combination of elegant and homey.\u003c/p>\n\u003cfigure id=\"attachment_106774\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/owners.jpg\" alt=\"Babette chef-owners Joan Ellis and Patrick Hooker.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106774\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/owners.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/owners-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/owners-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/owners-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/owners-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/owners-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/owners-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Babette chef-owners Joan Ellis and Patrick Hooker. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One of the signature dishes from the former location made its way onto the new menu: a trio of salads that changes monthly. You can order them separately or as a combo. The current trio is a roasted carrot, harissa and olive salad with chickpeas and cilantro, with a nice kick of heat; winter tabouleh of barley, feta cheese, cashews and parsley; and roasted beets with apples, walnuts, chicories, with pomegranate vinaigrette. All are flavor-saturated and speak to all the senses.\u003c/p>\n\u003cfigure id=\"attachment_106780\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/salads.jpg\" alt=\"A trio of salads.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106780\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/salads.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/salads-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/salads-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/salads-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/salads-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/salads-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/salads-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A trio of salads. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Main courses are small and satisfying. We ordered the tamarind-glazed lamb riblets, which Ellis recounts she and Hooker invented on a recent drive up to Wine Country. The beautifully fatty ribs, finger food, are plated with broccolini with sriracha vinaigrette, a nice counterpoint to the sweet tanginess of the tamarind, pickled Asian pear and mashed sweet potatoes. A study in contrasts, the tender olive oil-braised pork shoulder is served atop mashed white beans with pleasingly bitter, earthy grilled radicchio, all doused with gremolata.\u003c/p>\n\u003cfigure id=\"attachment_106779\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/ribs.jpg\" alt=\"Tamarind-glazed lamb riblets.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106779\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/ribs.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ribs-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ribs-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ribs-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ribs-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ribs-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ribs-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tamarind-glazed lamb riblets. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106776\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/pork.jpg\" alt=\"Olive oil-braised pork shoulder with grilled radicchio.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106776\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/pork.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/pork-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/pork-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/pork-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/pork-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/pork-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/pork-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Olive oil-braised pork shoulder with grilled radicchio. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There is no wine list yet, but it’s in the works. Sit up near the counter where the action happens or down by the windows looking down, at various angles, onto gallery spaces. By all accounts, the launch of the new Babette has been a community affair. A former employee designed playful t-shirts of animal characters feasting around a dining table. And a friend designed a logo for mugs and other Babette-ware.\u003c/p>\n\u003cfigure id=\"attachment_106775\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/owners1.jpg\" alt=\"Babette chef-owners Joan Ellis and Patrick Hooker.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106775\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/owners1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/owners1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/owners1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/owners1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/owners1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/owners1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/owners1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Babette chef-owners Joan Ellis and Patrick Hooker. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106772\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/front-counter.jpg\" alt=\"The table in the foreground is a remnant of the old Babette space.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106772\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/front-counter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/front-counter-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/front-counter-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/front-counter-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/front-counter-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/front-counter-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/front-counter-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The table in the foreground is a remnant of the old Babette space. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The previous incarnation of the café served only breakfast and lunch; these continue at the new space, but dinner is a new and welcome offering. This is some of the loveliest food you can get in a casual, affordable setting anywhere in the East Bay. \u003c/p>\n\u003cfigure id=\"attachment_106778\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/restaurant-signage.jpg\" alt=\"Entrance to the new café.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106778\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/restaurant-signage.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/restaurant-signage-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/restaurant-signage-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/restaurant-signage-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/restaurant-signage-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/restaurant-signage-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/restaurant-signage-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Entrance to the new café. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://babettecafe.com/\" target=\"_blank\">\u003cstrong>Babette\u003c/strong>\u003c/a>\u003cbr>\n2155 Center St. [\u003ca href=\"https://goo.gl/4H6KbK\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94720\u003cbr>\nPh: (510) 684-3036\u003cbr>\nHours: Wed-Sun, 9am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Babette/304297009593401\" target=\"_blank\">Babette Restaurant\u003c/a>\u003cbr>\nPrice Range: $$ (Dinner entrees $16)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "The new Babette is a dining destination for both museum-goers and locals alike.\r\n\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The lush film \u003ca href=\"http://www.imdb.com/title/tt0092603/\" target=\"_blank\">Babette’s Feast\u003c/a> (1987) is about, among other things, the centrality of food in our lives. \u003ca href=\"http://babettecafe.com/\" target=\"_blank\">Babette\u003c/a>, the Berkeley café named after the Danish masterpiece, embodies the same values. When the new \u003ca href=\"http://www.bampfa.berkeley.edu/\" target=\"_blank\">BAMPFA\u003c/a> (Berkeley Art Museum and Pacific Film Archive) opened in downtown Berkeley last week, the café that has served both museum-goers and local residents for many years accompanied it into the exquisite Diller Scofidio + Renfro-designed space. Incorporated into the existing brutalist architecture is a clean, thoroughly contemporary, and aesthetically spare beauty.\u003c/p>\n\u003cfigure id=\"attachment_106771\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/diners-architecture1.jpg\" alt=\"Long view of Babette, in the new BAMPFA.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106771\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/diners-architecture1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/diners-architecture1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/diners-architecture1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/diners-architecture1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/diners-architecture1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/diners-architecture1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/diners-architecture1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Long view of Babette, in the new BAMPFA. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106773\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/museum-steps.jpg\" alt=\"The museum’s dramatic entryway.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106773\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/museum-steps.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/museum-steps-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/museum-steps-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/museum-steps-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/museum-steps-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/museum-steps-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/museum-steps-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The museum’s dramatic entryway. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Much has been written about the new museum, and Babette deserves equal attention. Owned and run by husband-and-wife-team Joan Ellis and Patrick Hooker, the space is inviting and meditative. On the second floor, long and narrow, with generously spaced tables, the café is a respite from the buzz of all the heady art below, and the food is a wonderful combination of elegant and homey.\u003c/p>\n\u003cfigure id=\"attachment_106774\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/owners.jpg\" alt=\"Babette chef-owners Joan Ellis and Patrick Hooker.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106774\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/owners.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/owners-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/owners-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/owners-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/owners-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/owners-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/owners-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Babette chef-owners Joan Ellis and Patrick Hooker. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One of the signature dishes from the former location made its way onto the new menu: a trio of salads that changes monthly. You can order them separately or as a combo. The current trio is a roasted carrot, harissa and olive salad with chickpeas and cilantro, with a nice kick of heat; winter tabouleh of barley, feta cheese, cashews and parsley; and roasted beets with apples, walnuts, chicories, with pomegranate vinaigrette. All are flavor-saturated and speak to all the senses.\u003c/p>\n\u003cfigure id=\"attachment_106780\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/salads.jpg\" alt=\"A trio of salads.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106780\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/salads.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/salads-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/salads-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/salads-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/salads-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/salads-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/salads-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A trio of salads. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Main courses are small and satisfying. We ordered the tamarind-glazed lamb riblets, which Ellis recounts she and Hooker invented on a recent drive up to Wine Country. The beautifully fatty ribs, finger food, are plated with broccolini with sriracha vinaigrette, a nice counterpoint to the sweet tanginess of the tamarind, pickled Asian pear and mashed sweet potatoes. A study in contrasts, the tender olive oil-braised pork shoulder is served atop mashed white beans with pleasingly bitter, earthy grilled radicchio, all doused with gremolata.\u003c/p>\n\u003cfigure id=\"attachment_106779\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/ribs.jpg\" alt=\"Tamarind-glazed lamb riblets.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106779\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/ribs.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ribs-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ribs-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ribs-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ribs-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ribs-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ribs-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tamarind-glazed lamb riblets. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106776\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/pork.jpg\" alt=\"Olive oil-braised pork shoulder with grilled radicchio.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106776\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/pork.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/pork-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/pork-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/pork-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/pork-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/pork-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/pork-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Olive oil-braised pork shoulder with grilled radicchio. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There is no wine list yet, but it’s in the works. Sit up near the counter where the action happens or down by the windows looking down, at various angles, onto gallery spaces. By all accounts, the launch of the new Babette has been a community affair. A former employee designed playful t-shirts of animal characters feasting around a dining table. And a friend designed a logo for mugs and other Babette-ware.\u003c/p>\n\u003cfigure id=\"attachment_106775\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/owners1.jpg\" alt=\"Babette chef-owners Joan Ellis and Patrick Hooker.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106775\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/owners1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/owners1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/owners1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/owners1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/owners1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/owners1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/owners1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Babette chef-owners Joan Ellis and Patrick Hooker. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106772\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/front-counter.jpg\" alt=\"The table in the foreground is a remnant of the old Babette space.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106772\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/front-counter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/front-counter-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/front-counter-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/front-counter-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/front-counter-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/front-counter-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/front-counter-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The table in the foreground is a remnant of the old Babette space. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The previous incarnation of the café served only breakfast and lunch; these continue at the new space, but dinner is a new and welcome offering. This is some of the loveliest food you can get in a casual, affordable setting anywhere in the East Bay. \u003c/p>\n\u003cfigure id=\"attachment_106778\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/restaurant-signage.jpg\" alt=\"Entrance to the new café.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106778\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/restaurant-signage.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/restaurant-signage-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/restaurant-signage-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/restaurant-signage-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/restaurant-signage-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/restaurant-signage-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/restaurant-signage-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Entrance to the new café. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://babettecafe.com/\" target=\"_blank\">\u003cstrong>Babette\u003c/strong>\u003c/a>\u003cbr>\n2155 Center St. [\u003ca href=\"https://goo.gl/4H6KbK\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94720\u003cbr>\nPh: (510) 684-3036\u003cbr>\nHours: Wed-Sun, 9am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Babette/304297009593401\" target=\"_blank\">Babette Restaurant\u003c/a>\u003cbr>\nPrice Range: $$ (Dinner entrees $16)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"title": "Shiba Ramen: Emeryville’s First Destination Restaurant",
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"content": "\u003cp>While ramen rages on throughout the Bay Area, \u003ca href=\"http://www.shibaramen.com/\" target=\"_blank\">Shiba Ramen\u003c/a>, a little stand in Emeryville, is giving \u003ca href=\"http://www.ramenshop.com/\" target=\"_blank\">Ramen Shop\u003c/a> and other noodle houses a run for their money. They are accomplishing this by serving up impeccable bowls of steaming, fragrant broth with chewy \u003ca href=\"http://sunnoodle.com/our-noodles/\" target=\"_blank\">Sun noodles\u003c/a>, carefully cooked meats and vegetables, and secret sauces that might make you jealous you don’t work there. And the plating is both fast and precise, a kind of architectural template for the perfect bowl of ramen.\u003c/p>\n\u003cp>When we walked in the first time, pleased that the line was only 10 or so people long, I said to my wife, “It kind of feels like we’re in Tokyo, or some other actual city, not Emeryville” and she replied, “Yes, in a mall with housing.” And that’s exactly it. It’s hard to imagine planning to come here for dinner unless you happen to be on your way to a movie or have an appointment at the Apple store. Until you taste the ramen. Then, you start planning your next visit right away.\u003c/p>\n\u003cfigure id=\"attachment_106485\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/storefront1920.jpg\" alt=\"The Shiba Ramen kiosk at Emeryville Public Market\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106485\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/storefront1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/storefront1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/storefront1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/storefront1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/storefront1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/storefront1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/storefront1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Shiba Ramen kiosk at Emeryville Public Market \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The \u003ca href=\"http://www.shibaramen.com/menu/\" target=\"_blank\">menu\u003c/a> changes daily, rotating through a brief staple of signature dishes. We tried three bowls, each named after the broth that is their base: spicy, buttercorn and soy milk. There are also four different types of Sun noodles at the kitchen’s disposal: straight, wavy, dry and super-thin. \u003c/p>\n\u003cp>The menu displayed above the counter is a bit confusing, as ingredients for each type aren’t listed, and it appears that you need to create your own. Luckily, that isn’t the case, and the printed menus floating about give you the lowdown. \u003c/p>\n\u003cfigure id=\"attachment_106484\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/spicy1920.jpg\" alt=\"Spicy ramen with ground pork\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106484\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/spicy1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/spicy1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/spicy1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/spicy1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/spicy1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/spicy1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/spicy1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spicy ramen with ground pork \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The spicy ramen comes with wavy noodles in a traditional tonkotsu bone broth made with pork and chicken and kicked up with sesame and shredded togarishi peppers that look like little slivers of saffron. Spicy pork, coarsely ground, is added in one quadrant of the bowl, bok choy in another, and the whole thing is sprinkled with green onions and bean sprouts. Floating on the side is a soft-boiled egg that’s been marinated in a secret tare, or sauce, that tastes like miso and soy, but that’s just a guess.\u003c/p>\n\u003cfigure id=\"attachment_106482\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/buttercorn1920.jpg\" alt=\"Clear ramen with butter and corn\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106482\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/buttercorn1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/buttercorn1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/buttercorn1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/buttercorn1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/buttercorn1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/buttercorn1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/buttercorn1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Clear ramen with butter and corn \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The buttercorn is made with a light, clear, deeply flavorful pork and chicken broth and straight noodles, topped with pork (or chicken) chashu (marinated and braised meat), bean sprouts, micro-greens, the aforementioned egg, and menma (braised bamboo shoots). This is the same recipe for what is called “clear” ramen up to this point; for buttercorn, you guessed it, butter and corn are added. The butter adds a creamy richness to the meaty broth, and the corn sweetens the whole dish.\u003c/p>\n\u003cfigure id=\"attachment_106483\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/soymilk1920.jpg\" alt=\"Soy milk ramen, which is vegan if you omit the egg, at Shiba Ramen\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106483\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/soymilk1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/soymilk1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/soymilk1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/soymilk1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/soymilk1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/soymilk1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/soymilk1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Soy milk ramen, which is vegan if you omit the egg, at Shiba Ramen \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I was skeptical of the soy milk ramen, which is a vegan dish if you hold the egg, as I thought it might be too light without the pork that permeates the regular broth. I was happily wrong. The soy broth is deepened with earthy vegetables, and the roasted kabocha squash placed on top adds a smoky nuttiness. This version is also served with straight noodles, bean sprouts, that wonderful, marinated soft-boiled egg, bamboo shoots, corn, and green onions.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>There are Japanese beers on tap, as well as a selection of local brews, and two lovely sakes on the drier side. All alcohol comes with weird mall rules: Beverages have to be opened for you at the counter, and you’re admonished not to leave the area with them in hand. \u003c/p>\n\u003cp>Shiba Ramen is so good, you don’t even need to invent a reason to go to Emeryville. Just show up.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.shibaramen.com/\" target=\"_blank\">\u003cstrong>Shiba Ramen\u003c/strong>\u003c/a>\u003cbr>\n5959 Shellmound St., Kiosk # 10 [\u003ca href=\"https://goo.gl/V0esK3\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nEmeryville, CA 94608\u003cbr>\nPh: none\u003cbr>\nHours: Daily, 11am-3pm and 5-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Shiba-Ramen-755139937889148/\" target=\"_blank\">Shiba Ramen\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/shiba_ramen\" target=\"_blank\">@shiba_ramen\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/shibaramen/\" target=\"_blank\">shibaramen\u003c/a>\u003cbr>\nPrice Range: $ (Ramen $9.50-$12)\u003c/p>\n\n",
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"excerpt": "The East Bay’s best ramen is hidden away in a food court in the Emeryville Public Market.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>While ramen rages on throughout the Bay Area, \u003ca href=\"http://www.shibaramen.com/\" target=\"_blank\">Shiba Ramen\u003c/a>, a little stand in Emeryville, is giving \u003ca href=\"http://www.ramenshop.com/\" target=\"_blank\">Ramen Shop\u003c/a> and other noodle houses a run for their money. They are accomplishing this by serving up impeccable bowls of steaming, fragrant broth with chewy \u003ca href=\"http://sunnoodle.com/our-noodles/\" target=\"_blank\">Sun noodles\u003c/a>, carefully cooked meats and vegetables, and secret sauces that might make you jealous you don’t work there. And the plating is both fast and precise, a kind of architectural template for the perfect bowl of ramen.\u003c/p>\n\u003cp>When we walked in the first time, pleased that the line was only 10 or so people long, I said to my wife, “It kind of feels like we’re in Tokyo, or some other actual city, not Emeryville” and she replied, “Yes, in a mall with housing.” And that’s exactly it. It’s hard to imagine planning to come here for dinner unless you happen to be on your way to a movie or have an appointment at the Apple store. Until you taste the ramen. Then, you start planning your next visit right away.\u003c/p>\n\u003cfigure id=\"attachment_106485\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/storefront1920.jpg\" alt=\"The Shiba Ramen kiosk at Emeryville Public Market\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106485\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/storefront1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/storefront1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/storefront1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/storefront1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/storefront1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/storefront1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/storefront1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Shiba Ramen kiosk at Emeryville Public Market \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The \u003ca href=\"http://www.shibaramen.com/menu/\" target=\"_blank\">menu\u003c/a> changes daily, rotating through a brief staple of signature dishes. We tried three bowls, each named after the broth that is their base: spicy, buttercorn and soy milk. There are also four different types of Sun noodles at the kitchen’s disposal: straight, wavy, dry and super-thin. \u003c/p>\n\u003cp>The menu displayed above the counter is a bit confusing, as ingredients for each type aren’t listed, and it appears that you need to create your own. Luckily, that isn’t the case, and the printed menus floating about give you the lowdown. \u003c/p>\n\u003cfigure id=\"attachment_106484\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/spicy1920.jpg\" alt=\"Spicy ramen with ground pork\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106484\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/spicy1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/spicy1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/spicy1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/spicy1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/spicy1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/spicy1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/spicy1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spicy ramen with ground pork \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The spicy ramen comes with wavy noodles in a traditional tonkotsu bone broth made with pork and chicken and kicked up with sesame and shredded togarishi peppers that look like little slivers of saffron. Spicy pork, coarsely ground, is added in one quadrant of the bowl, bok choy in another, and the whole thing is sprinkled with green onions and bean sprouts. Floating on the side is a soft-boiled egg that’s been marinated in a secret tare, or sauce, that tastes like miso and soy, but that’s just a guess.\u003c/p>\n\u003cfigure id=\"attachment_106482\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/buttercorn1920.jpg\" alt=\"Clear ramen with butter and corn\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106482\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/buttercorn1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/buttercorn1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/buttercorn1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/buttercorn1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/buttercorn1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/buttercorn1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/buttercorn1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Clear ramen with butter and corn \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The buttercorn is made with a light, clear, deeply flavorful pork and chicken broth and straight noodles, topped with pork (or chicken) chashu (marinated and braised meat), bean sprouts, micro-greens, the aforementioned egg, and menma (braised bamboo shoots). This is the same recipe for what is called “clear” ramen up to this point; for buttercorn, you guessed it, butter and corn are added. The butter adds a creamy richness to the meaty broth, and the corn sweetens the whole dish.\u003c/p>\n\u003cfigure id=\"attachment_106483\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/soymilk1920.jpg\" alt=\"Soy milk ramen, which is vegan if you omit the egg, at Shiba Ramen\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106483\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/soymilk1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/soymilk1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/soymilk1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/soymilk1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/soymilk1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/soymilk1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/soymilk1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Soy milk ramen, which is vegan if you omit the egg, at Shiba Ramen \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I was skeptical of the soy milk ramen, which is a vegan dish if you hold the egg, as I thought it might be too light without the pork that permeates the regular broth. I was happily wrong. The soy broth is deepened with earthy vegetables, and the roasted kabocha squash placed on top adds a smoky nuttiness. This version is also served with straight noodles, bean sprouts, that wonderful, marinated soft-boiled egg, bamboo shoots, corn, and green onions.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>There are Japanese beers on tap, as well as a selection of local brews, and two lovely sakes on the drier side. All alcohol comes with weird mall rules: Beverages have to be opened for you at the counter, and you’re admonished not to leave the area with them in hand. \u003c/p>\n\u003cp>Shiba Ramen is so good, you don’t even need to invent a reason to go to Emeryville. Just show up.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.shibaramen.com/\" target=\"_blank\">\u003cstrong>Shiba Ramen\u003c/strong>\u003c/a>\u003cbr>\n5959 Shellmound St., Kiosk # 10 [\u003ca href=\"https://goo.gl/V0esK3\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nEmeryville, CA 94608\u003cbr>\nPh: none\u003cbr>\nHours: Daily, 11am-3pm and 5-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Shiba-Ramen-755139937889148/\" target=\"_blank\">Shiba Ramen\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/shiba_ramen\" target=\"_blank\">@shiba_ramen\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/shibaramen/\" target=\"_blank\">shibaramen\u003c/a>\u003cbr>\nPrice Range: $ (Ramen $9.50-$12)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Store-Bought Ramen Noodles: You Don’t Always Get What You Pay For",
"title": "Store-Bought Ramen Noodles: You Don’t Always Get What You Pay For",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Not all ramen is created equal.\u003c/p>\n\u003cp>This much Bay Area diners know from eating out at the seemingly infinite numbers of \u003ca href=\"http://ww2.kqed.org/bayareabites/tag/ramen/\" target=\"_blank\">ramen restaurants\u003c/a> now populating our cities. But the ramen available in restaurants isn’t always great, and the good spots are often packed, leading to long lines and hungry bellies. My favorite way to tackle this problem is, of course, to make ramen at home.\u003c/p>\n\u003cp>It is not a quick task. Most DIY ramen recipes take a couple of days of cooking time — a good ramen broth, in particular takes at least 6 to 8 hours of simmering. And then there’s the toppings, like chashu and soy-eggs, which both require time. Fortunately, none of this work is difficult. In fact, the hardest part about making ramen at home (besides managing your cooking schedule) is sourcing good noodles.\u003c/p>\n\u003cp>High-quality ramen noodles have a distinct chewy spring and a definite wheaty sweetness. It’s hard, if not impossible, to recreate such noodles at home. Sure, recipes exist, but they require alkaline salts and high-pressure extruders. I recommend skipping this step and buying ramen from the store.\u003c/p>\n\u003cp>There are three different categories of ramen noodles available: fresh, dried, and fried. Fresh noodles are most often sold frozen, and these are usually your best bet for quality. Dried noodles can also be good; some look like Italian pasta, and others are sold in individual serving cakes. Fried noodles are what I used to think of when I thought of ramen, that college-student staple sold in cakes with MSG-laden seasoning packets. If you’re looking to avoid fried brands of dried noodles, just look at the nutrition facts. Fried noodles will have somewhere around 8 grams of fat per serving; non-fried noodles will have closer to zero.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>On the seasoning packet note, most ramen noodles, from fresh to fried, are still sold in individual packages with accompanying seasonings. I recommend buying the number of portions you need and toss the seasoning packets. I’ll have detailed directions for making your own, far better, soup from scratch soon.\u003c/p>\n\u003cp>I tried six different brands and styles of ramen noodles available in the Bay Area. I boiled each noodle according to the package directions and tossed them in a drizzle of sesame oil to prevent sticking. I tasted the noodles plain, on their own, with no other seasoning or broth. They widely ranged in price; some were worth the extra cost, and others were, well, not. Here are my picks, from best to worst:\u003c/p>\n\u003cp>\u003ca href=\"http://sunnoodle.com/our-noodles/\" target=\"_blank\">\u003cstrong>Sun Noodle Fresh Ramen Noodle (any style)\u003c/strong>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_106166\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/sun-noodle-package.jpg\" alt=\"Sun Noodle’s Shoyu ramen kit.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106166\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/sun-noodle-package.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/sun-noodle-package-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/sun-noodle-package-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/sun-noodle-package-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/sun-noodle-package-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/sun-noodle-package-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/sun-noodle-package-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sun Noodle’s Shoyu ramen kit. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106165\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/sun-noodle-above.jpg\" alt=\"Sun Noodle’s ramen noodles are perfectly springy with just the right amount of chew.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106165\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/sun-noodle-above.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/sun-noodle-above-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/sun-noodle-above-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/sun-noodle-above-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/sun-noodle-above-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/sun-noodle-above-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/sun-noodle-above-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sun Noodle’s ramen noodles are perfectly springy with just the right amount of chew. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Okay, I’m going to be honest here. Sun Noodle swept away the competition, hands-down. There is no better noodle you can buy in stores. The company is based in Hawaii, with two other ramen factories in Los Angeles and New York. Many top ramen shops around the country use Sun Noodle — \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/10/shiba-ramen-modeled-on-japanese-ramen-shops-opening-soon-in-emeryville/\" target=\"_blank\">Shiba Ramen\u003c/a> in Emeryville and \u003ca href=\"https://noodlebar-ny.momofuku.com\" target=\"_blank\">Momofuku Noodle Bar\u003c/a>, for example — and there’s a good reason why. Sun Noodle makes several different styles of noodles to suit different broths. Tonkotsu and miso ramens need different shape noodles, for example. All of their noodles, though, have a perfect springy texture that stretches just a bit as you slurp them. More importantly, Sun Noodles \u003cem>taste\u003c/em> homemade. They’re a little sweet, with a strong wheat flavor. Plus, they hold up very well in hot broth. I used the shoyu style noodles when serving my homemade ramen and the noodles \u003cem>never\u003c/em> turned mushy. The only drawback? Sun Noodle is on the pricey side (around $2 per portion), especially if you try to order them online. A better bet is to seek them out in a grocery store (Berkeley Bowl or Tokyo Fish Market).\u003c/p>\n\u003cp>\u003ca href=\"http://www.hakubaku.com/en/products/us/\" target=\"_blank\">\u003cstrong>Hakubaku Organic Ramen\u003c/strong>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_106158\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/hakubaku-package.jpg\" alt=\"Hakubaku Organic Ramen Noodles.\" width=\"1920\" height=\"2765\" class=\"size-full wp-image-106158\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/hakubaku-package.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/hakubaku-package-400x576.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/hakubaku-package-800x1152.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/hakubaku-package-768x1106.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/hakubaku-package-1440x2074.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/hakubaku-package-1180x1699.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/hakubaku-package-960x1383.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Hakubaku Organic Ramen Noodles. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106157\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/hakubaku-above.jpg\" alt=\"Hakubaku’s dried noodles are my second favorite ramen.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106157\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/hakubaku-above.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/hakubaku-above-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/hakubaku-above-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/hakubaku-above-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/hakubaku-above-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/hakubaku-above-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/hakubaku-above-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Hakubaku’s dried noodles are my second favorite ramen. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Another good bet are the dried ramen noodles from Hakubaku. This Australian company makes straight, slightly sweet noodles that also hold up well in broth. Hakubaku’s noodles, like Sun Noodle’s, are made with alkalizing salts, so the cooked noodles have a springy chew. These noodles hold up well in hot broth, and also work well in stir-fries (if you’re looking for more versatility in your noodle purchases. Any drawbacks? They’re a bit more like spaghetti than what you’d get at a ramen shop, but they’ll do if you don’t want to spring for Sun Noodle.\u003c/p>\n\u003cp>\u003cstrong>Shirakiku Non-Fried Ramen (any style)\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_106164\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/shirakiku-package.jpg\" alt=\"Shirakiku Non-Fried Shoyu Ramen.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106164\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/shirakiku-package.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/shirakiku-package-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/shirakiku-package-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/shirakiku-package-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/shirakiku-package-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/shirakiku-package-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/shirakiku-package-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shirakiku Non-Fried Shoyu Ramen. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106163\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/shirakiku-above.jpg\" alt=\"If you’re going to buy dehydrated, pre-packaged ramen, buy Shirakiku’s noodles.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106163\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/shirakiku-above.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/shirakiku-above-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/shirakiku-above-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/shirakiku-above-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/shirakiku-above-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/shirakiku-above-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/shirakiku-above-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">If you’re going to buy dehydrated, pre-packaged ramen, buy Shirakiku’s noodles. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Shirakiku ramen noodles look like classic instant ramen — they are a crinkled noodle, formed into a dehydrated cake and sold with an accompanying powdery seasoning packet. However, instead of being fried, they’re air-dried. Shirakiku indicates this preparation method on the package, so they’re easy to distinguish. The noodles themselves are fine; they have a neutral, slightly bland wheat flavor. However, they’re thin and very easy to overcook. If you buy this brand, make sure to cook them for only a minute or two before serving in broth.\u003c/p>\n\u003cp>\u003ca href=\"http://yamachanramen.com/retail_list\" target=\"_blank\">\u003cstrong>Yamachan Ramen (any style)\u003c/strong>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_106169\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/Yamachan-package.jpg\" alt=\"Yamachan Shoyu Ramen.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106169\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/Yamachan-package.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Yamachan-package-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Yamachan-package-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Yamachan-package-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Yamachan-package-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Yamachan-package-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Yamachan-package-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Yamachan Shoyu Ramen. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106168\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/Yamachan-above.jpg\" alt=\"Yamachan’s noodles are made locally in San Jose.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106168\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/Yamachan-above.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Yamachan-above-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Yamachan-above-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Yamachan-above-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Yamachan-above-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Yamachan-above-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Yamachan-above-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Yamachan’s noodles are made locally in San Jose. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>These are the only ramen noodles I found that are made nearby. Yamachan’s factory is in San Jose, and it makes a wide variety of noodle soups. The noodles are fresh, and sold frozen, and they’re similar in appearance to Sun Noodle. However, I found the texture of the noodles to be unpleasantly sticky and a bit slimy. The noodles also have a bit of chemically aftertaste; it’s quite apparent when eating the noodles plain, but I imagine it would disappear into the background when eaten in soup. They’re a little bit harder to find — I was only able to source them from Tokyo Fish Market in Berkeley. You should also be able to order them online through the company’s website. A final note for gluten-free readers: Yamachan lists gluten-free ramen noodles on their \u003ca href=\"http://yamachanramen.com/product/business_use/others_for_business_use\" target=\"_blank\">commercial products section\u003c/a>. I’d be willing to bet you could order some if you called and asked.\u003c/p>\n\u003cp>\u003ca href=\"http://www.koyonaturalfoods.com/koyo-ramen2\" target=\"_blank\">\u003cstrong>Koyo Organic Ramen (any style)\u003c/strong>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_106160\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/koyo-package.jpg\" alt=\"Koyo Tofu Miso Ramen.\" width=\"1920\" height=\"1401\" class=\"size-full wp-image-106160\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/koyo-package.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/koyo-package-400x292.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/koyo-package-800x584.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/koyo-package-768x560.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/koyo-package-1440x1051.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/koyo-package-1180x861.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/koyo-package-960x701.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Koyo Tofu Miso Ramen. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106159\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/koyo-above.jpg\" alt=\"Koyo makes dried, non-fried ramen noodles similar to Shirakiku (above).\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106159\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/koyo-above.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/koyo-above-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/koyo-above-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/koyo-above-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/koyo-above-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/koyo-above-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/koyo-above-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Koyo makes dried, non-fried ramen noodles similar to Shirakiku (above). \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Koyo’s noodle style is similar to Shirakiku — they’re sold dehydrated and not fried, and they are sold in individual serving packets. Because Koyo is made from organic flour, they’re a bit more expensive than Shirakiku ($1.29 versus $0.99), and in this case, the price isn’t really worth it. I found the noodles to be very bland and mushy once cooked. They’re not \u003cem>terrible\u003c/em>, but they’re far from your best bet. If you do buy Koyo, keep an eye on the noodles as they cook and keep the boiling time to a minimum.\u003c/p>\n\u003cp>\u003cstrong>Sapporo Ichiban Japanese-Style Noodles\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_106162\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/sapporo-package.jpg\" alt=\"Sapporo Ichiban Japanese-Style Noodles & Original Flavored Soup.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106162\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/sapporo-package.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/sapporo-package-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/sapporo-package-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/sapporo-package-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/sapporo-package-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/sapporo-package-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/sapporo-package-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sapporo Ichiban Japanese-Style Noodles & Original Flavored Soup. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106161\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/sapporo-above.jpg\" alt=\"Sapporo is a classic, well-rated brand of instant ramen.\" width=\"1920\" height=\"1317\" class=\"size-full wp-image-106161\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/sapporo-above.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/sapporo-above-400x274.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/sapporo-above-800x549.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/sapporo-above-768x527.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/sapporo-above-1440x988.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/sapporo-above-1180x809.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/sapporo-above-960x659.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sapporo is a classic, well-rated brand of instant ramen. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Sapporo’s noodles are a classic. I wanted to compare a fried noodle to dried and fresh, and Sapporo’s consistently come up at the top of instant ramen taste-tests. They are, however, far inferior to fried and fresh noodles. Sapporo noodles stay a bit more firm than Koyo, but they have a distinct fried flavor, and they’re oily out of the package. If you insist on fried ramen noodles, you’ll probably like these. For the rest of us, I’d advise spending a few more cents for a better (and healthier) product.\u003c/p>\n\u003cul>\n\u003cstrong>Information\u003c/strong>\n\u003cli>\u003ca href=\"http://sunnoodle.com\" target=\"_blank\">Sun Noodle\u003c/a> is available at \u003ca href=\"http://www.berkeleybowl.com\" target=\"_blank\">Berkeley Bowl\u003c/a>, \u003ca href=\"http://www.tokyofish.net/\" target=\"_blank\">Tokyo Fish Market\u003c/a>, and \u003ca href=\"http://www.amazon.com/Fresh-Ramen-Pack-Soy-Sauce-Flavor/dp/B00T2IH7AC/ref=lp_10708176011_1_2?srs=10708176011&ie=UTF8&qid=1453399244&sr=8-2\" target=\"_blank\">Amazon\u003c/a> ($3.59 for two servings).\u003c/li>\n\u003cli>\u003ca href=\"http://www.hakubaku.com\" target=\"_blank\">Hakubaku Organic Ramen\u003c/a> is available at \u003ca href=\"http://www.berkeleybowl.com\" target=\"_blank\">Berkeley Bowl\u003c/a>, \u003ca href=\"http://www.safeway.com\" target=\"_blank\">Safeway\u003c/a>, Asian supermarkets, and \u003ca href=\"http://www.amazon.com/Hakubaku-Organic-Ramen-9-5-Ounce-Pack/dp/B007WQCENQ/ref=sr_1_1?ie=UTF8&qid=1453399333&sr=8-1&keywords=hakubaku+ramen\" target=\"_blank\">Amazon\u003c/a> ($2.99 for three servings).\u003c/li>\n\u003cli>Shirakiku Non-Fried Ramen is available at \u003ca href=\"http://www.berkeleybowl.com\" target=\"_blank\">Berkeley Bowl\u003c/a>, Asian supermarkets, and \u003ca href=\"http://www.amazon.com/Shirakiku-Japanese-Style-Instant-Noodle/dp/B008531SI2/ref=sr_1_1?s=grocery&ie=UTF8&qid=1453396783&sr=1-1&keywords=shirakiku+ramen\" target=\"_blank\">Amazon\u003c/a> ($0.99 for one serving).\u003c/li>\n\u003cli>\u003ca href=\"http://yamachanramen.com\" target=\"_blank\">Yamachan Ramen\u003c/a> is available at \u003ca href=\"http://www.tokyofish.net/\" target=\"_blank\">Tokyo Fish Market\u003c/a> and on its \u003ca href=\"http://yamachanramen.com/retail_list\" target=\"_blank\">website\u003c/a> ($3.59 for two servings).\u003c/li>\n\u003cli>Koyo Organic Ramen is available at \u003ca href=\"http://www.berkeleybowl.com\" target=\"_blank\">Berkeley Bowl\u003c/a> and Amazon ($1.29 for one serving)\u003c/li>\n\u003cli>Sapporo Ichiban Japanese-Style Noodles are available at \u003ca href=\"http://www.berkeleybowl.com\" target=\"_blank\">Berkeley Bowl\u003c/a>, Asian supermarkets, and \u003ca href=\"http://www.amazon.com/Sapporo-Ichiban-Noodle-Instant-Original/dp/B004AH778M/ref=sr_1_1?s=grocery&ie=UTF8&qid=1453401621&sr=1-1&keywords=sapporo+ichiban\" target=\"_blank\">Amazon\u003c/a> ($0.69 for one serving)\u003c/li>\n\u003c/ul>\n\n",
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"excerpt": "The first step in making homemade ramen soup is to source your noodles. Not sure what to buy? Here are Kate Williams's picks for the best noodles you can find. ",
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"description": "The first step in making homemade ramen soup is to source your noodles. Not sure what to buy? Here are Kate Williams's picks for the best noodles you can find. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Not all ramen is created equal.\u003c/p>\n\u003cp>This much Bay Area diners know from eating out at the seemingly infinite numbers of \u003ca href=\"http://ww2.kqed.org/bayareabites/tag/ramen/\" target=\"_blank\">ramen restaurants\u003c/a> now populating our cities. But the ramen available in restaurants isn’t always great, and the good spots are often packed, leading to long lines and hungry bellies. My favorite way to tackle this problem is, of course, to make ramen at home.\u003c/p>\n\u003cp>It is not a quick task. Most DIY ramen recipes take a couple of days of cooking time — a good ramen broth, in particular takes at least 6 to 8 hours of simmering. And then there’s the toppings, like chashu and soy-eggs, which both require time. Fortunately, none of this work is difficult. In fact, the hardest part about making ramen at home (besides managing your cooking schedule) is sourcing good noodles.\u003c/p>\n\u003cp>High-quality ramen noodles have a distinct chewy spring and a definite wheaty sweetness. It’s hard, if not impossible, to recreate such noodles at home. Sure, recipes exist, but they require alkaline salts and high-pressure extruders. I recommend skipping this step and buying ramen from the store.\u003c/p>\n\u003cp>There are three different categories of ramen noodles available: fresh, dried, and fried. Fresh noodles are most often sold frozen, and these are usually your best bet for quality. Dried noodles can also be good; some look like Italian pasta, and others are sold in individual serving cakes. Fried noodles are what I used to think of when I thought of ramen, that college-student staple sold in cakes with MSG-laden seasoning packets. If you’re looking to avoid fried brands of dried noodles, just look at the nutrition facts. Fried noodles will have somewhere around 8 grams of fat per serving; non-fried noodles will have closer to zero.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>On the seasoning packet note, most ramen noodles, from fresh to fried, are still sold in individual packages with accompanying seasonings. I recommend buying the number of portions you need and toss the seasoning packets. I’ll have detailed directions for making your own, far better, soup from scratch soon.\u003c/p>\n\u003cp>I tried six different brands and styles of ramen noodles available in the Bay Area. I boiled each noodle according to the package directions and tossed them in a drizzle of sesame oil to prevent sticking. I tasted the noodles plain, on their own, with no other seasoning or broth. They widely ranged in price; some were worth the extra cost, and others were, well, not. Here are my picks, from best to worst:\u003c/p>\n\u003cp>\u003ca href=\"http://sunnoodle.com/our-noodles/\" target=\"_blank\">\u003cstrong>Sun Noodle Fresh Ramen Noodle (any style)\u003c/strong>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_106166\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/sun-noodle-package.jpg\" alt=\"Sun Noodle’s Shoyu ramen kit.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106166\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/sun-noodle-package.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/sun-noodle-package-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/sun-noodle-package-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/sun-noodle-package-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/sun-noodle-package-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/sun-noodle-package-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/sun-noodle-package-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sun Noodle’s Shoyu ramen kit. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106165\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/sun-noodle-above.jpg\" alt=\"Sun Noodle’s ramen noodles are perfectly springy with just the right amount of chew.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106165\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/sun-noodle-above.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/sun-noodle-above-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/sun-noodle-above-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/sun-noodle-above-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/sun-noodle-above-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/sun-noodle-above-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/sun-noodle-above-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sun Noodle’s ramen noodles are perfectly springy with just the right amount of chew. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Okay, I’m going to be honest here. Sun Noodle swept away the competition, hands-down. There is no better noodle you can buy in stores. The company is based in Hawaii, with two other ramen factories in Los Angeles and New York. Many top ramen shops around the country use Sun Noodle — \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/10/shiba-ramen-modeled-on-japanese-ramen-shops-opening-soon-in-emeryville/\" target=\"_blank\">Shiba Ramen\u003c/a> in Emeryville and \u003ca href=\"https://noodlebar-ny.momofuku.com\" target=\"_blank\">Momofuku Noodle Bar\u003c/a>, for example — and there’s a good reason why. Sun Noodle makes several different styles of noodles to suit different broths. Tonkotsu and miso ramens need different shape noodles, for example. All of their noodles, though, have a perfect springy texture that stretches just a bit as you slurp them. More importantly, Sun Noodles \u003cem>taste\u003c/em> homemade. They’re a little sweet, with a strong wheat flavor. Plus, they hold up very well in hot broth. I used the shoyu style noodles when serving my homemade ramen and the noodles \u003cem>never\u003c/em> turned mushy. The only drawback? Sun Noodle is on the pricey side (around $2 per portion), especially if you try to order them online. A better bet is to seek them out in a grocery store (Berkeley Bowl or Tokyo Fish Market).\u003c/p>\n\u003cp>\u003ca href=\"http://www.hakubaku.com/en/products/us/\" target=\"_blank\">\u003cstrong>Hakubaku Organic Ramen\u003c/strong>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_106158\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/hakubaku-package.jpg\" alt=\"Hakubaku Organic Ramen Noodles.\" width=\"1920\" height=\"2765\" class=\"size-full wp-image-106158\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/hakubaku-package.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/hakubaku-package-400x576.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/hakubaku-package-800x1152.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/hakubaku-package-768x1106.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/hakubaku-package-1440x2074.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/hakubaku-package-1180x1699.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/hakubaku-package-960x1383.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Hakubaku Organic Ramen Noodles. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106157\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/hakubaku-above.jpg\" alt=\"Hakubaku’s dried noodles are my second favorite ramen.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106157\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/hakubaku-above.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/hakubaku-above-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/hakubaku-above-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/hakubaku-above-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/hakubaku-above-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/hakubaku-above-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/hakubaku-above-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Hakubaku’s dried noodles are my second favorite ramen. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Another good bet are the dried ramen noodles from Hakubaku. This Australian company makes straight, slightly sweet noodles that also hold up well in broth. Hakubaku’s noodles, like Sun Noodle’s, are made with alkalizing salts, so the cooked noodles have a springy chew. These noodles hold up well in hot broth, and also work well in stir-fries (if you’re looking for more versatility in your noodle purchases. Any drawbacks? They’re a bit more like spaghetti than what you’d get at a ramen shop, but they’ll do if you don’t want to spring for Sun Noodle.\u003c/p>\n\u003cp>\u003cstrong>Shirakiku Non-Fried Ramen (any style)\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_106164\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/shirakiku-package.jpg\" alt=\"Shirakiku Non-Fried Shoyu Ramen.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106164\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/shirakiku-package.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/shirakiku-package-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/shirakiku-package-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/shirakiku-package-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/shirakiku-package-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/shirakiku-package-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/shirakiku-package-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shirakiku Non-Fried Shoyu Ramen. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106163\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/shirakiku-above.jpg\" alt=\"If you’re going to buy dehydrated, pre-packaged ramen, buy Shirakiku’s noodles.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106163\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/shirakiku-above.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/shirakiku-above-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/shirakiku-above-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/shirakiku-above-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/shirakiku-above-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/shirakiku-above-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/shirakiku-above-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">If you’re going to buy dehydrated, pre-packaged ramen, buy Shirakiku’s noodles. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Shirakiku ramen noodles look like classic instant ramen — they are a crinkled noodle, formed into a dehydrated cake and sold with an accompanying powdery seasoning packet. However, instead of being fried, they’re air-dried. Shirakiku indicates this preparation method on the package, so they’re easy to distinguish. The noodles themselves are fine; they have a neutral, slightly bland wheat flavor. However, they’re thin and very easy to overcook. If you buy this brand, make sure to cook them for only a minute or two before serving in broth.\u003c/p>\n\u003cp>\u003ca href=\"http://yamachanramen.com/retail_list\" target=\"_blank\">\u003cstrong>Yamachan Ramen (any style)\u003c/strong>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_106169\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/Yamachan-package.jpg\" alt=\"Yamachan Shoyu Ramen.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106169\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/Yamachan-package.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Yamachan-package-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Yamachan-package-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Yamachan-package-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Yamachan-package-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Yamachan-package-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Yamachan-package-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Yamachan Shoyu Ramen. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106168\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/Yamachan-above.jpg\" alt=\"Yamachan’s noodles are made locally in San Jose.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106168\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/Yamachan-above.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Yamachan-above-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Yamachan-above-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Yamachan-above-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Yamachan-above-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Yamachan-above-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Yamachan-above-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Yamachan’s noodles are made locally in San Jose. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>These are the only ramen noodles I found that are made nearby. Yamachan’s factory is in San Jose, and it makes a wide variety of noodle soups. The noodles are fresh, and sold frozen, and they’re similar in appearance to Sun Noodle. However, I found the texture of the noodles to be unpleasantly sticky and a bit slimy. The noodles also have a bit of chemically aftertaste; it’s quite apparent when eating the noodles plain, but I imagine it would disappear into the background when eaten in soup. They’re a little bit harder to find — I was only able to source them from Tokyo Fish Market in Berkeley. You should also be able to order them online through the company’s website. A final note for gluten-free readers: Yamachan lists gluten-free ramen noodles on their \u003ca href=\"http://yamachanramen.com/product/business_use/others_for_business_use\" target=\"_blank\">commercial products section\u003c/a>. I’d be willing to bet you could order some if you called and asked.\u003c/p>\n\u003cp>\u003ca href=\"http://www.koyonaturalfoods.com/koyo-ramen2\" target=\"_blank\">\u003cstrong>Koyo Organic Ramen (any style)\u003c/strong>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_106160\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/koyo-package.jpg\" alt=\"Koyo Tofu Miso Ramen.\" width=\"1920\" height=\"1401\" class=\"size-full wp-image-106160\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/koyo-package.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/koyo-package-400x292.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/koyo-package-800x584.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/koyo-package-768x560.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/koyo-package-1440x1051.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/koyo-package-1180x861.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/koyo-package-960x701.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Koyo Tofu Miso Ramen. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106159\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/koyo-above.jpg\" alt=\"Koyo makes dried, non-fried ramen noodles similar to Shirakiku (above).\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106159\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/koyo-above.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/koyo-above-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/koyo-above-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/koyo-above-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/koyo-above-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/koyo-above-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/koyo-above-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Koyo makes dried, non-fried ramen noodles similar to Shirakiku (above). \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Koyo’s noodle style is similar to Shirakiku — they’re sold dehydrated and not fried, and they are sold in individual serving packets. Because Koyo is made from organic flour, they’re a bit more expensive than Shirakiku ($1.29 versus $0.99), and in this case, the price isn’t really worth it. I found the noodles to be very bland and mushy once cooked. They’re not \u003cem>terrible\u003c/em>, but they’re far from your best bet. If you do buy Koyo, keep an eye on the noodles as they cook and keep the boiling time to a minimum.\u003c/p>\n\u003cp>\u003cstrong>Sapporo Ichiban Japanese-Style Noodles\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_106162\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/sapporo-package.jpg\" alt=\"Sapporo Ichiban Japanese-Style Noodles & Original Flavored Soup.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106162\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/sapporo-package.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/sapporo-package-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/sapporo-package-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/sapporo-package-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/sapporo-package-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/sapporo-package-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/sapporo-package-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sapporo Ichiban Japanese-Style Noodles & Original Flavored Soup. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106161\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/sapporo-above.jpg\" alt=\"Sapporo is a classic, well-rated brand of instant ramen.\" width=\"1920\" height=\"1317\" class=\"size-full wp-image-106161\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/sapporo-above.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/sapporo-above-400x274.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/sapporo-above-800x549.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/sapporo-above-768x527.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/sapporo-above-1440x988.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/sapporo-above-1180x809.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/sapporo-above-960x659.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sapporo is a classic, well-rated brand of instant ramen. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Sapporo’s noodles are a classic. I wanted to compare a fried noodle to dried and fresh, and Sapporo’s consistently come up at the top of instant ramen taste-tests. They are, however, far inferior to fried and fresh noodles. Sapporo noodles stay a bit more firm than Koyo, but they have a distinct fried flavor, and they’re oily out of the package. If you insist on fried ramen noodles, you’ll probably like these. For the rest of us, I’d advise spending a few more cents for a better (and healthier) product.\u003c/p>\n\u003cul>\n\u003cstrong>Information\u003c/strong>\n\u003cli>\u003ca href=\"http://sunnoodle.com\" target=\"_blank\">Sun Noodle\u003c/a> is available at \u003ca href=\"http://www.berkeleybowl.com\" target=\"_blank\">Berkeley Bowl\u003c/a>, \u003ca href=\"http://www.tokyofish.net/\" target=\"_blank\">Tokyo Fish Market\u003c/a>, and \u003ca href=\"http://www.amazon.com/Fresh-Ramen-Pack-Soy-Sauce-Flavor/dp/B00T2IH7AC/ref=lp_10708176011_1_2?srs=10708176011&ie=UTF8&qid=1453399244&sr=8-2\" target=\"_blank\">Amazon\u003c/a> ($3.59 for two servings).\u003c/li>\n\u003cli>\u003ca href=\"http://www.hakubaku.com\" target=\"_blank\">Hakubaku Organic Ramen\u003c/a> is available at \u003ca href=\"http://www.berkeleybowl.com\" target=\"_blank\">Berkeley Bowl\u003c/a>, \u003ca href=\"http://www.safeway.com\" target=\"_blank\">Safeway\u003c/a>, Asian supermarkets, and \u003ca href=\"http://www.amazon.com/Hakubaku-Organic-Ramen-9-5-Ounce-Pack/dp/B007WQCENQ/ref=sr_1_1?ie=UTF8&qid=1453399333&sr=8-1&keywords=hakubaku+ramen\" target=\"_blank\">Amazon\u003c/a> ($2.99 for three servings).\u003c/li>\n\u003cli>Shirakiku Non-Fried Ramen is available at \u003ca href=\"http://www.berkeleybowl.com\" target=\"_blank\">Berkeley Bowl\u003c/a>, Asian supermarkets, and \u003ca href=\"http://www.amazon.com/Shirakiku-Japanese-Style-Instant-Noodle/dp/B008531SI2/ref=sr_1_1?s=grocery&ie=UTF8&qid=1453396783&sr=1-1&keywords=shirakiku+ramen\" target=\"_blank\">Amazon\u003c/a> ($0.99 for one serving).\u003c/li>\n\u003cli>\u003ca href=\"http://yamachanramen.com\" target=\"_blank\">Yamachan Ramen\u003c/a> is available at \u003ca href=\"http://www.tokyofish.net/\" target=\"_blank\">Tokyo Fish Market\u003c/a> and on its \u003ca href=\"http://yamachanramen.com/retail_list\" target=\"_blank\">website\u003c/a> ($3.59 for two servings).\u003c/li>\n\u003cli>Koyo Organic Ramen is available at \u003ca href=\"http://www.berkeleybowl.com\" target=\"_blank\">Berkeley Bowl\u003c/a> and Amazon ($1.29 for one serving)\u003c/li>\n\u003cli>Sapporo Ichiban Japanese-Style Noodles are available at \u003ca href=\"http://www.berkeleybowl.com\" target=\"_blank\">Berkeley Bowl\u003c/a>, Asian supermarkets, and \u003ca href=\"http://www.amazon.com/Sapporo-Ichiban-Noodle-Instant-Original/dp/B004AH778M/ref=sr_1_1?s=grocery&ie=UTF8&qid=1453401621&sr=1-1&keywords=sapporo+ichiban\" target=\"_blank\">Amazon\u003c/a> ($0.69 for one serving)\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bay Area Bites Guide to 10 Favorite South Bay Pho Restaurants",
"title": "Bay Area Bites Guide to 10 Favorite South Bay Pho Restaurants",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>As El Niño brings grey and rainy days to the Bay Area, a large steaming bowl of pho noodle soup may be the tastiest way to warm your soul and lift your damp spirits. Vietnamese noodle soup, with its savory broth and thin slices of beef is easily customizable by adding different condiments and garnishes. The South Bay Area has a wealth of Vietnamese restaurants serving pho and each restaurant has its own specialty and offerings of beef cuts. Here is a collection of 10 tasty South Bay spots to slurp pho. If I missed your favorite please be sure to share it in the comments.\u003c/p>\n\u003cfigure id=\"attachment_106094\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/Pho-Lovers.jpg\" alt=\"The Lovers special noodle with rare steak, beef balls, at ox tail.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106094\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho-Lovers.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho-Lovers-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho-Lovers-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho-Lovers-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho-Lovers-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho-Lovers-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho-Lovers-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Lovers special noodle with rare steak, beef balls, at ox tail. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Pho Lovers\u003c/strong> is a popular, family-run restaurant in Sunnyvale serves a small offering of pho in addition to traditional vietnamese dishes. The signature \"Lovers Special\" features rare steak, meatballs and ox tail. The broth is very light, predominant flavors are fresh onion and cilantro. The meatballs are surprisingly tender while the oxtail meat practically melts off the bone. The tableside jar of oiled chili flakes is a perfect condiment to add a touch of spice. Do be aware that Pho Lovers will not take credit cards for checks less than $10.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/pho-lovers-sunnyvale\" target=\"_blank\">\u003cstrong>Pho Lovers\u003c/strong>\u003c/a>\u003cbr>\n253 E Maude Ave. [\u003ca href=\"https://goo.gl/6byTCI\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSunnyvale, CA 94085\u003cbr>\nPh: (408) 530-8583\u003cbr>\nHours: Mon-Sun 10am-9pm\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cfigure id=\"attachment_106098\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/PhoFactory.jpg\" alt=\"Pho dac biet at Pho Factory with rare filet mignon, well-done flank, brisket, tendon and tripe.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106098\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoFactory.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoFactory-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoFactory-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoFactory-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoFactory-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoFactory-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoFactory-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pho dac biet at Pho Factory with rare filet mignon, well-done flank, brisket, tendon and tripe. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Pho Factory\u003c/strong> serves bowls of pho in a clean, modern setting with friendly servers who take customer orders on iPads. The house specialty is a smoked veal pho. The veal arrives on a plate raw and is quickly cooked in the hot broth. A special shrimp sauce served alongside the veal pho adds a unique sweet and salty flavor to the broth. Perfect for meat lovers, the #11 features tender slices of filet mignon, flank, brisket, tripe and tendon served in a broth seasoned with star anise and white pepper.\u003c/p>\n\u003cfigure id=\"attachment_106099\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/PhoFactoryVeal.jpg\" alt=\"The smoked veal special pho at Pho Factory. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106099\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoFactoryVeal.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoFactoryVeal-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoFactoryVeal-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoFactoryVeal-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoFactoryVeal-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoFactoryVeal-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoFactoryVeal-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The smoked veal special pho at Pho Factory. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/pho-factory-milpitas-2\" target=\"_blank\">\u003cstrong>Pho Factory\u003c/strong>\u003c/a>\u003cbr>\n888 E Capitol Ave. [\u003ca href=\"https://goo.gl/QQeZ5n\" target=\"_blank\">map\u003c/a>]\u003cbr>\nMilpitas, CA 95035\u003cbr>\nPh: (408) 956-1888\u003cbr>\nHours: Tue-Sun 10am-9:30pm; Closed Monday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Pho-Factory/235684553294998?fref=ts\" target=\"_blank\">Pho Factory\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cfigure id=\"attachment_106100\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/PhoKimLong.jpg\" alt=\"The popular #8 combination pho with rare filet mignon, well-done brisket, flank and tendon.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106100\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoKimLong.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoKimLong-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoKimLong-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoKimLong-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoKimLong-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoKimLong-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoKimLong-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The popular #8 combination pho with rare filet mignon, well-done brisket, flank and tendon. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Pho Kim Long\u003c/strong> enjoys being the crowd favorite for pho in the South Bay. The restaurant's popularity and quick flying service means you are likely to be squeezed onto a table with another party — take it or leave it. The popular #8 combination features rare filet mignon, well-done brisket, flank and tendon. The extremely fresh tender cuts of beef give the broth a deep, savory flavor complemented by a heaping garnish of cilantro. Pho Kim Long accepts cash only.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/pho-kim-long-restaurant-san-jose?search_key=75648\" target=\"_blank\">\u003cstrong>Pho Kim Long Restaurant\u003c/strong>\u003c/a>\u003cbr>\n2082 N Capitol Ave [\u003ca href=\"https://goo.gl/aIXRcf\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Jose, CA 95132\u003cbr>\nPh: (408) 946-2181\u003cbr>\nHours: Mon-Sun 9am-9:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Pho-Kim-Long/118263878189905?fref=ts\" target=\"_blank\">Pho Kim Long\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10) \u003cstrong>Cash Only\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_106091\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/Bun-Bo-Hue-An-Nam.jpg\" alt=\"The spicy beef noodle pho with ox pizzle and pork blood. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106091\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/Bun-Bo-Hue-An-Nam.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Bun-Bo-Hue-An-Nam-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Bun-Bo-Hue-An-Nam-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Bun-Bo-Hue-An-Nam-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Bun-Bo-Hue-An-Nam-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Bun-Bo-Hue-An-Nam-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Bun-Bo-Hue-An-Nam-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The spicy beef noodle pho with ox pizzle and pork blood. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Tucked away in a San Jose strip mall, \u003cstrong>Bun Bo Hue An Nam\u003c/strong> is a popular location for pho and is known for its add-on ingredients. The signature bun bo hue is a spicy beef noodle soup. For an extra charge, customers can add pork blood cake as well as ox pizzle (braised ox penis). The pork blood cake has an acquired gamey and iron flavor. The ox pizzle is chewy and while it may give you some bragging rights, it offers little to no flavor to the soup. The regular beef pho broth has a very pleasant lemongrass aroma. Bun Bo Hue An Nam accepts cash only.\u003c/p>\n\u003cfigure id=\"attachment_106092\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/BunBoHueAnNamFilet.jpg\" alt=\"Pho with thin slices of filet mignon at Bun Bo Hue An Nam in East San Jose.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106092\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/BunBoHueAnNamFilet.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/BunBoHueAnNamFilet-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/BunBoHueAnNamFilet-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/BunBoHueAnNamFilet-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/BunBoHueAnNamFilet-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/BunBoHueAnNamFilet-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/BunBoHueAnNamFilet-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pho with thin slices of filet mignon at Bun Bo Hue An Nam in East San Jose. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/bun-bo-hue-an-nam-san-jose\" target=\"_blank\">\u003cstrong>Bun Bo Hue An Nam\u003c/strong>\u003c/a>\u003cbr>\n740 Story Rd. Ste 3 [\u003ca href=\"https://goo.gl/cNlcCM\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Jose, CA 95122\u003cbr>\nPh: (408) 993-1755\u003cbr>\nHours: Mon 9am-9pm; Wed-Sun 9am-9pm; Closed Tuesday.\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/BunBoHueAnNam\" target=\"_blank\">Bun Bo Hue An Nam\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10) \u003cstrong>Cash Only\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_106095\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/Pho-Y-1.jpg\" alt=\"Pho Y special with eye of round steak, well-done flank, fatty brisket, soft tendon and meat ball.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106095\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho-Y-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho-Y-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho-Y-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho-Y-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho-Y-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho-Y-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho-Y-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pho Y special with eye of round steak, well-done flank, fatty brisket, soft tendon and meat ball. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Pho Y #1\u003c/strong> is a sparsely decorated yet popular dive for pho in East San Jose. The pho served here arrives so hot the menu makes note to warn you. The Pho Y special features eye of round steak, well-done flank, fatty brisket, soft tendon and meatballs. After you’ve let your piping hot pho cool down, you are rewarded with a delicious balance of savory and slightly sweet broth swimming with a bounty of tender cuts of beef. Pho Y #1 only accepts cash.\u003c/p>\n\u003cp>\u003ca href=\"http://www.pho1vn.com/\" target=\"_blank\">\u003cstrong>Pho Y #1\u003c/strong>\u003c/a>\u003cbr>\n1660 E Capitol Expy [\u003ca href=\"https://goo.gl/AhcTbC\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Jose, CA 95121\u003cbr>\nPh: (408) 274-1769\u003cbr>\nHours: Mon-Sun 10:30am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pho1vn\" target=\"_blank\">Pho #1\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10) \u003cstrong>Cash Only\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_106204\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/PhoCongLy-new.jpg\" alt=\"The Pho Gourmet with rare steak, lean brisket, flank, tendon and tripe. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106204\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoCongLy-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoCongLy-new-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoCongLy-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoCongLy-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoCongLy-new-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoCongLy-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoCongLy-new-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Pho Gourmet with rare steak, lean brisket, flank, tendon and tripe. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Pho Cong Ly\u003c/strong> serves as a popular pho option for SJSU students and downtown San Jose residents alike. Pho can be ordered in small, medium or large sizes. The popular Pho Gourmet features a mix of oxtail, beef shank, rare filet mignon and beef tongue. The tender oxtail is indescribably savory and the mix of different beef cuts give the broth a bold and salty flavor. A large glass of water is a must.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/pho-cong-ly-san-jose-3\" target=\"_blank\">\u003cstrong>Pho Cong Ly\u003c/strong>\u003c/a>\u003cbr>\n460 E William St [\u003ca href=\"https://goo.gl/NyBALh\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Jose, CA 95112\u003cbr>\nPh: (408) 610-9849\u003cbr>\nHours: Mon-Sun 9am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Conglyrestaurent/\" target=\"_blank\">Pho Cong Ly\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cfigure id=\"attachment_106200\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/PhoNam-new.jpg\" alt=\"The house special pho at Pho Nam in Sunnyvale with steak, lean brisket, flank, tendon and tripe.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoNam-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoNam-new-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoNam-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoNam-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoNam-new-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoNam-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoNam-new-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The house special pho at Pho Nam in Sunnyvale with steak, lean brisket, flank, tendon and tripe. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Pho Nam\u003c/strong> serves a menu of beef and chicken pho as well as traditional Vietnamese dishes in a clean and friendly setting. The restaurant also offers special toppings such as green onions in oil and kimchi. The house special pho features rare steak, lean brisket, flank, tendon and tripe. The meaty broth gets a subtly sweet touch from a garnish of fresh white onions. The green onions and oil add an additional bright, sweet flavor to the mix. Pho Nam also serves a special pho and smoothie combination.\u003c/p>\n\u003cfigure id=\"attachment_106203\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/PhoNamChicken-new.jpg\" alt=\"Pho ga at Pho Nam in Sunnyvale.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106203\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoNamChicken-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoNamChicken-new-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoNamChicken-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoNamChicken-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoNamChicken-new-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoNamChicken-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoNamChicken-new-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pho ga at Pho Nam in Sunnyvale. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/pho-nam-sunnyvale-2\" target=\"_blank\">\u003cstrong>Pho Nam Restaurant\u003c/strong>\u003c/a>\u003cbr>\n844 W El Camino Real [\u003ca href=\"https://goo.gl/3kimO4\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSunnyvale, CA 94087\u003cbr>\nPh: (408) 737-1086\u003cbr>\nHours: Sun-Thu 10am-8pm; Fri-Sat 10am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Pho-Nam-Restaurant/111525455554221?fref=ts\" target=\"_blank\">Pho Nam Restaurant\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cfigure id=\"attachment_106096\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/Pho90.jpg\" alt=\"The smoked veal special pho at Pho 90 Degree.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106096\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho90.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho90-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho90-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho90-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho90-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho90-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho90-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The smoked veal special pho at Pho 90 Degree. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Pho 90 Degree\u003c/strong> serves pho featuring cuts of Certified Angus Beef in a dining room that resembles a Venetian palace. Servers take orders using iPads and are available by the push of a tableside button. The house special is a smoked veal pho served in a salty, piping hot broth that quickly cooks the thin slices of raw veal. The restaurant also serves a vè dòn pho which features stir-fried flank steak.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/pho-90-degree-san-jose?search_key=59646\" target=\"_blank\">\u003cstrong>Pho 90 Degree\u003c/strong>\u003c/a>\u003cbr>\nSan Jose Vietnam Town, 999 Story Rd. [\u003ca href=\"https://goo.gl/rCJy0z\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Jose, CA 95122\u003cbr>\nPh: (408) 993-9090\u003cbr>\nHours: Sun-Thu 9am-12am; Fri-Sat 9am-3am\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Pho-90/376569239096601?fref=ts\" target=\"_blank\">Pho 90\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cfigure id=\"attachment_106103\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/PhoNguyen.jpg\" alt=\"The number 1 house special pho at Pho Nguyen in Milpitas.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106103\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoNguyen.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoNguyen-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoNguyen-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoNguyen-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoNguyen-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoNguyen-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoNguyen-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The number 1 house special pho at Pho Nguyen in Milpitas. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Pho Nguyen\u003c/strong> is set in a busy shopping center in Milpitas. The bustling restaurant serves a large menu of pho, other noodle soups and traditional Vietnamese dishes. A steaming pot of complimentary hot tea is served at each table. The #1 special beef noodle is an excellent choice for first-timers (as well as regulars) with its salty and savory broth complemented by copious amounts of fresh green onions. The spicy beef noodle soup is also a crowd favorite.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/pho-nguyen-milpitas?search_key=61994\" target=\"_blank\">\u003cstrong>Pho Nguyen Vietnamese\u003c/strong>\u003c/a>\u003cbr>\n275 W Calaveras Blvd. [\u003ca href=\"https://goo.gl/Pp2dDm\" target=\"_blank\">map\u003c/a>]\u003cbr>\nMilpitas, CA 95035\u003cbr>\nHours: Mon-Sat 9am-9:45pm; Sun 9am-8:45pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Pho-Nguyen-Restaurant/111722522199078?fref=ts\" target=\"_blank\">Pho Nguyen Restaurant\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cfigure id=\"attachment_106197\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/HouseofPho-new.jpg\" alt=\"House special combination of beef and beef balls at House of Pho.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106197\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/HouseofPho-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/HouseofPho-new-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/HouseofPho-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/HouseofPho-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/HouseofPho-new-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/HouseofPho-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/HouseofPho-new-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">#2 House special combination of beef and beef balls at House of Pho. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>House of Pho\u003c/strong> serves consistently tasty bowls of pho. The #2 combination features rare steak, tripe, well-done flank and brisket. The salty and savory broth is nothing phenomenal, but the inexpensive generous portions served in a clean, comfortable setting makes House of Pho a popular South Bay destination.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://house-of-pho.blogspot.com/\" target=\"_blank\">\u003cstrong>House of Pho\u003c/strong>\u003c/a>\u003cbr>\n1066 E El Camino Real [\u003ca href=\"https://goo.gl/JkyT6x\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSunnyvale, CA 94087\u003cbr>\nPh: (408) 260-8410\u003cbr>\nHours: Mon-Sun 10am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/House-of-Pho/145122622199606?fref=ts\" target=\"_blank\">House of Pho\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\n",
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"excerpt": "As El Niño brings grey and rainy days to the Bay Area, a large steaming bowl of pho noodle soup may be the tastiest way to warm your soul and lift your damp spirits. Here are 10 great Vietnamese spots serving up hearty tasty bowls of Pho. ",
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"description": "As El Niño brings grey and rainy days to the Bay Area, a large steaming bowl of pho noodle soup may be the tastiest way to warm your soul and lift your damp spirits. Here are 10 great Vietnamese spots serving up hearty tasty bowls of Pho. ",
"title": "Bay Area Bites Guide to 10 Favorite South Bay Pho Restaurants | KQED",
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"headline": "Bay Area Bites Guide to 10 Favorite South Bay Pho Restaurants",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>As El Niño brings grey and rainy days to the Bay Area, a large steaming bowl of pho noodle soup may be the tastiest way to warm your soul and lift your damp spirits. Vietnamese noodle soup, with its savory broth and thin slices of beef is easily customizable by adding different condiments and garnishes. The South Bay Area has a wealth of Vietnamese restaurants serving pho and each restaurant has its own specialty and offerings of beef cuts. Here is a collection of 10 tasty South Bay spots to slurp pho. If I missed your favorite please be sure to share it in the comments.\u003c/p>\n\u003cfigure id=\"attachment_106094\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/Pho-Lovers.jpg\" alt=\"The Lovers special noodle with rare steak, beef balls, at ox tail.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106094\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho-Lovers.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho-Lovers-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho-Lovers-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho-Lovers-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho-Lovers-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho-Lovers-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho-Lovers-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Lovers special noodle with rare steak, beef balls, at ox tail. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Pho Lovers\u003c/strong> is a popular, family-run restaurant in Sunnyvale serves a small offering of pho in addition to traditional vietnamese dishes. The signature \"Lovers Special\" features rare steak, meatballs and ox tail. The broth is very light, predominant flavors are fresh onion and cilantro. The meatballs are surprisingly tender while the oxtail meat practically melts off the bone. The tableside jar of oiled chili flakes is a perfect condiment to add a touch of spice. Do be aware that Pho Lovers will not take credit cards for checks less than $10.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/pho-lovers-sunnyvale\" target=\"_blank\">\u003cstrong>Pho Lovers\u003c/strong>\u003c/a>\u003cbr>\n253 E Maude Ave. [\u003ca href=\"https://goo.gl/6byTCI\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSunnyvale, CA 94085\u003cbr>\nPh: (408) 530-8583\u003cbr>\nHours: Mon-Sun 10am-9pm\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cfigure id=\"attachment_106098\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/PhoFactory.jpg\" alt=\"Pho dac biet at Pho Factory with rare filet mignon, well-done flank, brisket, tendon and tripe.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106098\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoFactory.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoFactory-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoFactory-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoFactory-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoFactory-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoFactory-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoFactory-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pho dac biet at Pho Factory with rare filet mignon, well-done flank, brisket, tendon and tripe. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Pho Factory\u003c/strong> serves bowls of pho in a clean, modern setting with friendly servers who take customer orders on iPads. The house specialty is a smoked veal pho. The veal arrives on a plate raw and is quickly cooked in the hot broth. A special shrimp sauce served alongside the veal pho adds a unique sweet and salty flavor to the broth. Perfect for meat lovers, the #11 features tender slices of filet mignon, flank, brisket, tripe and tendon served in a broth seasoned with star anise and white pepper.\u003c/p>\n\u003cfigure id=\"attachment_106099\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/PhoFactoryVeal.jpg\" alt=\"The smoked veal special pho at Pho Factory. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106099\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoFactoryVeal.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoFactoryVeal-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoFactoryVeal-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoFactoryVeal-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoFactoryVeal-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoFactoryVeal-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoFactoryVeal-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The smoked veal special pho at Pho Factory. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/pho-factory-milpitas-2\" target=\"_blank\">\u003cstrong>Pho Factory\u003c/strong>\u003c/a>\u003cbr>\n888 E Capitol Ave. [\u003ca href=\"https://goo.gl/QQeZ5n\" target=\"_blank\">map\u003c/a>]\u003cbr>\nMilpitas, CA 95035\u003cbr>\nPh: (408) 956-1888\u003cbr>\nHours: Tue-Sun 10am-9:30pm; Closed Monday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Pho-Factory/235684553294998?fref=ts\" target=\"_blank\">Pho Factory\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cfigure id=\"attachment_106100\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/PhoKimLong.jpg\" alt=\"The popular #8 combination pho with rare filet mignon, well-done brisket, flank and tendon.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106100\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoKimLong.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoKimLong-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoKimLong-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoKimLong-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoKimLong-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoKimLong-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoKimLong-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The popular #8 combination pho with rare filet mignon, well-done brisket, flank and tendon. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Pho Kim Long\u003c/strong> enjoys being the crowd favorite for pho in the South Bay. The restaurant's popularity and quick flying service means you are likely to be squeezed onto a table with another party — take it or leave it. The popular #8 combination features rare filet mignon, well-done brisket, flank and tendon. The extremely fresh tender cuts of beef give the broth a deep, savory flavor complemented by a heaping garnish of cilantro. Pho Kim Long accepts cash only.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/pho-kim-long-restaurant-san-jose?search_key=75648\" target=\"_blank\">\u003cstrong>Pho Kim Long Restaurant\u003c/strong>\u003c/a>\u003cbr>\n2082 N Capitol Ave [\u003ca href=\"https://goo.gl/aIXRcf\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Jose, CA 95132\u003cbr>\nPh: (408) 946-2181\u003cbr>\nHours: Mon-Sun 9am-9:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Pho-Kim-Long/118263878189905?fref=ts\" target=\"_blank\">Pho Kim Long\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10) \u003cstrong>Cash Only\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_106091\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/Bun-Bo-Hue-An-Nam.jpg\" alt=\"The spicy beef noodle pho with ox pizzle and pork blood. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106091\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/Bun-Bo-Hue-An-Nam.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Bun-Bo-Hue-An-Nam-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Bun-Bo-Hue-An-Nam-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Bun-Bo-Hue-An-Nam-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Bun-Bo-Hue-An-Nam-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Bun-Bo-Hue-An-Nam-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Bun-Bo-Hue-An-Nam-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The spicy beef noodle pho with ox pizzle and pork blood. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Tucked away in a San Jose strip mall, \u003cstrong>Bun Bo Hue An Nam\u003c/strong> is a popular location for pho and is known for its add-on ingredients. The signature bun bo hue is a spicy beef noodle soup. For an extra charge, customers can add pork blood cake as well as ox pizzle (braised ox penis). The pork blood cake has an acquired gamey and iron flavor. The ox pizzle is chewy and while it may give you some bragging rights, it offers little to no flavor to the soup. The regular beef pho broth has a very pleasant lemongrass aroma. Bun Bo Hue An Nam accepts cash only.\u003c/p>\n\u003cfigure id=\"attachment_106092\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/BunBoHueAnNamFilet.jpg\" alt=\"Pho with thin slices of filet mignon at Bun Bo Hue An Nam in East San Jose.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106092\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/BunBoHueAnNamFilet.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/BunBoHueAnNamFilet-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/BunBoHueAnNamFilet-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/BunBoHueAnNamFilet-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/BunBoHueAnNamFilet-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/BunBoHueAnNamFilet-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/BunBoHueAnNamFilet-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pho with thin slices of filet mignon at Bun Bo Hue An Nam in East San Jose. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/bun-bo-hue-an-nam-san-jose\" target=\"_blank\">\u003cstrong>Bun Bo Hue An Nam\u003c/strong>\u003c/a>\u003cbr>\n740 Story Rd. Ste 3 [\u003ca href=\"https://goo.gl/cNlcCM\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Jose, CA 95122\u003cbr>\nPh: (408) 993-1755\u003cbr>\nHours: Mon 9am-9pm; Wed-Sun 9am-9pm; Closed Tuesday.\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/BunBoHueAnNam\" target=\"_blank\">Bun Bo Hue An Nam\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10) \u003cstrong>Cash Only\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_106095\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/Pho-Y-1.jpg\" alt=\"Pho Y special with eye of round steak, well-done flank, fatty brisket, soft tendon and meat ball.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106095\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho-Y-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho-Y-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho-Y-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho-Y-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho-Y-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho-Y-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho-Y-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pho Y special with eye of round steak, well-done flank, fatty brisket, soft tendon and meat ball. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Pho Y #1\u003c/strong> is a sparsely decorated yet popular dive for pho in East San Jose. The pho served here arrives so hot the menu makes note to warn you. The Pho Y special features eye of round steak, well-done flank, fatty brisket, soft tendon and meatballs. After you’ve let your piping hot pho cool down, you are rewarded with a delicious balance of savory and slightly sweet broth swimming with a bounty of tender cuts of beef. Pho Y #1 only accepts cash.\u003c/p>\n\u003cp>\u003ca href=\"http://www.pho1vn.com/\" target=\"_blank\">\u003cstrong>Pho Y #1\u003c/strong>\u003c/a>\u003cbr>\n1660 E Capitol Expy [\u003ca href=\"https://goo.gl/AhcTbC\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Jose, CA 95121\u003cbr>\nPh: (408) 274-1769\u003cbr>\nHours: Mon-Sun 10:30am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pho1vn\" target=\"_blank\">Pho #1\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10) \u003cstrong>Cash Only\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_106204\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/PhoCongLy-new.jpg\" alt=\"The Pho Gourmet with rare steak, lean brisket, flank, tendon and tripe. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106204\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoCongLy-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoCongLy-new-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoCongLy-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoCongLy-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoCongLy-new-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoCongLy-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoCongLy-new-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Pho Gourmet with rare steak, lean brisket, flank, tendon and tripe. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Pho Cong Ly\u003c/strong> serves as a popular pho option for SJSU students and downtown San Jose residents alike. Pho can be ordered in small, medium or large sizes. The popular Pho Gourmet features a mix of oxtail, beef shank, rare filet mignon and beef tongue. The tender oxtail is indescribably savory and the mix of different beef cuts give the broth a bold and salty flavor. A large glass of water is a must.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/pho-cong-ly-san-jose-3\" target=\"_blank\">\u003cstrong>Pho Cong Ly\u003c/strong>\u003c/a>\u003cbr>\n460 E William St [\u003ca href=\"https://goo.gl/NyBALh\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Jose, CA 95112\u003cbr>\nPh: (408) 610-9849\u003cbr>\nHours: Mon-Sun 9am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Conglyrestaurent/\" target=\"_blank\">Pho Cong Ly\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cfigure id=\"attachment_106200\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/PhoNam-new.jpg\" alt=\"The house special pho at Pho Nam in Sunnyvale with steak, lean brisket, flank, tendon and tripe.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoNam-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoNam-new-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoNam-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoNam-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoNam-new-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoNam-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoNam-new-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The house special pho at Pho Nam in Sunnyvale with steak, lean brisket, flank, tendon and tripe. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Pho Nam\u003c/strong> serves a menu of beef and chicken pho as well as traditional Vietnamese dishes in a clean and friendly setting. The restaurant also offers special toppings such as green onions in oil and kimchi. The house special pho features rare steak, lean brisket, flank, tendon and tripe. The meaty broth gets a subtly sweet touch from a garnish of fresh white onions. The green onions and oil add an additional bright, sweet flavor to the mix. Pho Nam also serves a special pho and smoothie combination.\u003c/p>\n\u003cfigure id=\"attachment_106203\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/PhoNamChicken-new.jpg\" alt=\"Pho ga at Pho Nam in Sunnyvale.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106203\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoNamChicken-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoNamChicken-new-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoNamChicken-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoNamChicken-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoNamChicken-new-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoNamChicken-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoNamChicken-new-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pho ga at Pho Nam in Sunnyvale. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/pho-nam-sunnyvale-2\" target=\"_blank\">\u003cstrong>Pho Nam Restaurant\u003c/strong>\u003c/a>\u003cbr>\n844 W El Camino Real [\u003ca href=\"https://goo.gl/3kimO4\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSunnyvale, CA 94087\u003cbr>\nPh: (408) 737-1086\u003cbr>\nHours: Sun-Thu 10am-8pm; Fri-Sat 10am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Pho-Nam-Restaurant/111525455554221?fref=ts\" target=\"_blank\">Pho Nam Restaurant\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cfigure id=\"attachment_106096\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/Pho90.jpg\" alt=\"The smoked veal special pho at Pho 90 Degree.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106096\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho90.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho90-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho90-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho90-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho90-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho90-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho90-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The smoked veal special pho at Pho 90 Degree. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Pho 90 Degree\u003c/strong> serves pho featuring cuts of Certified Angus Beef in a dining room that resembles a Venetian palace. Servers take orders using iPads and are available by the push of a tableside button. The house special is a smoked veal pho served in a salty, piping hot broth that quickly cooks the thin slices of raw veal. The restaurant also serves a vè dòn pho which features stir-fried flank steak.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/pho-90-degree-san-jose?search_key=59646\" target=\"_blank\">\u003cstrong>Pho 90 Degree\u003c/strong>\u003c/a>\u003cbr>\nSan Jose Vietnam Town, 999 Story Rd. [\u003ca href=\"https://goo.gl/rCJy0z\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Jose, CA 95122\u003cbr>\nPh: (408) 993-9090\u003cbr>\nHours: Sun-Thu 9am-12am; Fri-Sat 9am-3am\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Pho-90/376569239096601?fref=ts\" target=\"_blank\">Pho 90\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cfigure id=\"attachment_106103\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/PhoNguyen.jpg\" alt=\"The number 1 house special pho at Pho Nguyen in Milpitas.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106103\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoNguyen.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoNguyen-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoNguyen-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoNguyen-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoNguyen-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoNguyen-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoNguyen-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The number 1 house special pho at Pho Nguyen in Milpitas. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Pho Nguyen\u003c/strong> is set in a busy shopping center in Milpitas. The bustling restaurant serves a large menu of pho, other noodle soups and traditional Vietnamese dishes. A steaming pot of complimentary hot tea is served at each table. The #1 special beef noodle is an excellent choice for first-timers (as well as regulars) with its salty and savory broth complemented by copious amounts of fresh green onions. The spicy beef noodle soup is also a crowd favorite.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/pho-nguyen-milpitas?search_key=61994\" target=\"_blank\">\u003cstrong>Pho Nguyen Vietnamese\u003c/strong>\u003c/a>\u003cbr>\n275 W Calaveras Blvd. [\u003ca href=\"https://goo.gl/Pp2dDm\" target=\"_blank\">map\u003c/a>]\u003cbr>\nMilpitas, CA 95035\u003cbr>\nHours: Mon-Sat 9am-9:45pm; Sun 9am-8:45pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Pho-Nguyen-Restaurant/111722522199078?fref=ts\" target=\"_blank\">Pho Nguyen Restaurant\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cfigure id=\"attachment_106197\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/HouseofPho-new.jpg\" alt=\"House special combination of beef and beef balls at House of Pho.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106197\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/HouseofPho-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/HouseofPho-new-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/HouseofPho-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/HouseofPho-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/HouseofPho-new-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/HouseofPho-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/HouseofPho-new-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">#2 House special combination of beef and beef balls at House of Pho. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>House of Pho\u003c/strong> serves consistently tasty bowls of pho. The #2 combination features rare steak, tripe, well-done flank and brisket. The salty and savory broth is nothing phenomenal, but the inexpensive generous portions served in a clean, comfortable setting makes House of Pho a popular South Bay destination.\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://house-of-pho.blogspot.com/\" target=\"_blank\">\u003cstrong>House of Pho\u003c/strong>\u003c/a>\u003cbr>\n1066 E El Camino Real [\u003ca href=\"https://goo.gl/JkyT6x\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSunnyvale, CA 94087\u003cbr>\nPh: (408) 260-8410\u003cbr>\nHours: Mon-Sun 10am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/House-of-Pho/145122622199606?fref=ts\" target=\"_blank\">House of Pho\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "'Times' Restaurant Critic Dishes On Guy Fieri — And Reviews That Stir The Pot",
"title": "'Times' Restaurant Critic Dishes On Guy Fieri — And Reviews That Stir The Pot",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cstrong>Listen to the Interview on Fresh Air:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/fa/2016/01/20160121_fa_01.mp3\u003c/p>\n\u003cp>Pete Wells has a job that most people can only dream of. As restaurant critic for \u003cem>The\u003c/em> \u003cem>New York Times,\u003c/em> he gets paid to eat out four or five nights a week — often at quite pricey places — on someone else's dime.\u003c/p>\n\u003cp>But for Wells, going out for drinks and delectable meals is still work. He tells \u003cem>Fresh Air\u003c/em>'s Dave Davies that coming up with words to describe flavors is something he \"wrestles with all the time.\"\u003c/p>\n\u003cp>\"I find that the dead-end route is to try to describe what's going on in your mouth,\" he says. \"If you say, 'Oh, there was a little bit of acidity from the lime juice on the left side of my tongue, and then this beautiful, smooth pureed potato with some crunchy shallots on top, and it all came together,' you never will get out of that sentence alive.\"\u003c/p>\n\u003cp>Instead, Wells likes to describe a food's presentation in a way that gives the reader a feel for what it is like to eat: \"My feeling is, if I can describe the way a steak looks on the plate, when it's just kind of juices are coming out, and it's almost alive, and just wants to be eaten, I hope that people will feel it, more than they will feel me describing the tangy minerality of the dry-aged beef between my teeth.\"\u003c/p>\n\u003chr>\n\u003ch3>Interview Highlights\u003c/h3>\n\u003cp>\u003cstrong>On beginning his \u003ca href=\"http://www.nytimes.com/2016/01/13/dining/pete-wells-per-se-review.html?_r=1&mtrref=undefined\">very critical review\u003c/a> of one of New York City's most expensive restaurants, Per Se, by describing the poor service as \"\u003c/strong>\u003cstrong>the slow creep of mediocrity\"\u003c/strong> \u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>There is often with restaurant reviews in particular, I think, this kind of impulse to be deferential and bow down to the greatness of the restaurant and the greatness of the chef, and then with great regret to say, \"And yet, all is not as it should be in the kingdom,\" and I didn't want to do any of that. I just think that we show an awful lot of deference to chefs in our culture and maybe not enough deference to customers, and I wanted this review to come out and say, \"Yes, this is a very respected chef, but are the people at the table being respected in the same way?\"\u003c/p>\n\u003cp>\u003cstrong>On his \u003ca href=\"http://www.nytimes.com/2012/11/14/dining/reviews/restaurant-review-guys-american-kitchen-bar-in-times-square.html\">infamous takedown\u003c/a> of Guy Fieri's restaurant, Guy's American Kitchen & Bar, in Times Square\u003c/strong>\u003c/p>\n\u003cp>I wanted to like the restaurant. I wanted the restaurant to be the same kind of celebration of grease on your elbows and grease on your ears and grease on your nose, Americans wallowing in unhealthy, unwholesome joy. ... It's flashy and energetic-looking, and it seems like it's going to be this wild, crazy party. And then the food arrives and it's no party at all. At all. All of the promises of the restaurant kind of die on the plate ... [like] these nachos that had this kind of gray turkey pulp on them. I don't think I've ever met nachos that I didn't like before. It's almost inconceivable that nachos can be bad. It makes no sense.\u003c/p>\n\u003cp>\u003cstrong>On the reaction to his brutally negative review of Fieri's restaurant\u003c/strong>\u003c/p>\n\u003cp>A lot of people rejoiced and thought that I was putting this interloper from television back in his place, which was not my intention. And then a lot of people thought I was being a snobby East Coast elitist who was belittling the common people and making fun of their tastes, which was not my intention at all. I wanted to say, \"This can be great food, this should be great food, why isn't it great food?\" But it was wild. It was really wild. I try to respond to emails that people send me after reviews come out, and that was the one time when I just absolutely could not. I couldn't keep up. There were so many and all over the place, positive and negative. After a few days, the really nasty ones started to come in, which really surprised me, because the review had been out for three or four days and then all of a sudden I started to get these really profane and vicious emails, one after another. Somebody wished that my kids would get cancer and I thought, \"What have I done here?\"\u003c/p>\n\u003cp>\u003cstrong>On his joyous \u003ca href=\"http://www.nytimes.com/2015/12/30/dining/senor-frogs-review.html?_r=0\">review \u003c/a>of\u003c/strong>\u003cstrong> Señor Frog\u003c/strong>\u003cstrong>, \u003c/strong>\u003cstrong>a spring-break-themed restaurant in Times Square, \u003c/strong>\u003cstrong>where he danced in a conga line wearing a 3-foot-high crown of yellow and orange balloons \u003c/strong>\u003cstrong>and drank a margarita out of a phallus-shaped glass\u003c/strong>\u003c/p>\n\u003cp>The reason I wanted to write about it was because — it's not the most sophisticated fun in the world, it's maybe not even my kind of fun, but it was fun. And I was really struck by how solemn so many of the restaurants I review have become. As I said in the review, it's become like going to church. Everybody used to say going to restaurants ... is like theater, there's stage sets, there's drama, there's play acting and you watch the show. And now, boy, everything's just become so serious. And you sit at the counter and the chef comes out and tells you what he did to the Brussels sprouts leaves and no, there's not a lot of dancing. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/programs/fresh-air/\" target=\"_blank\">Fresh Air\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Restaurant critic Pete Wells tries to keep the customer in mind with all of his reviews. \"We show awful lot of deference to chefs in our culture and maybe not enough deference to customers,\" he says.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to the Interview on Fresh Air:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/fa/2016/01/20160121_fa_01.mp3\u003c/p>\n\u003cp>Pete Wells has a job that most people can only dream of. As restaurant critic for \u003cem>The\u003c/em> \u003cem>New York Times,\u003c/em> he gets paid to eat out four or five nights a week — often at quite pricey places — on someone else's dime.\u003c/p>\n\u003cp>But for Wells, going out for drinks and delectable meals is still work. He tells \u003cem>Fresh Air\u003c/em>'s Dave Davies that coming up with words to describe flavors is something he \"wrestles with all the time.\"\u003c/p>\n\u003cp>\"I find that the dead-end route is to try to describe what's going on in your mouth,\" he says. \"If you say, 'Oh, there was a little bit of acidity from the lime juice on the left side of my tongue, and then this beautiful, smooth pureed potato with some crunchy shallots on top, and it all came together,' you never will get out of that sentence alive.\"\u003c/p>\n\u003cp>Instead, Wells likes to describe a food's presentation in a way that gives the reader a feel for what it is like to eat: \"My feeling is, if I can describe the way a steak looks on the plate, when it's just kind of juices are coming out, and it's almost alive, and just wants to be eaten, I hope that people will feel it, more than they will feel me describing the tangy minerality of the dry-aged beef between my teeth.\"\u003c/p>\n\u003chr>\n\u003ch3>Interview Highlights\u003c/h3>\n\u003cp>\u003cstrong>On beginning his \u003ca href=\"http://www.nytimes.com/2016/01/13/dining/pete-wells-per-se-review.html?_r=1&mtrref=undefined\">very critical review\u003c/a> of one of New York City's most expensive restaurants, Per Se, by describing the poor service as \"\u003c/strong>\u003cstrong>the slow creep of mediocrity\"\u003c/strong> \u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>There is often with restaurant reviews in particular, I think, this kind of impulse to be deferential and bow down to the greatness of the restaurant and the greatness of the chef, and then with great regret to say, \"And yet, all is not as it should be in the kingdom,\" and I didn't want to do any of that. I just think that we show an awful lot of deference to chefs in our culture and maybe not enough deference to customers, and I wanted this review to come out and say, \"Yes, this is a very respected chef, but are the people at the table being respected in the same way?\"\u003c/p>\n\u003cp>\u003cstrong>On his \u003ca href=\"http://www.nytimes.com/2012/11/14/dining/reviews/restaurant-review-guys-american-kitchen-bar-in-times-square.html\">infamous takedown\u003c/a> of Guy Fieri's restaurant, Guy's American Kitchen & Bar, in Times Square\u003c/strong>\u003c/p>\n\u003cp>I wanted to like the restaurant. I wanted the restaurant to be the same kind of celebration of grease on your elbows and grease on your ears and grease on your nose, Americans wallowing in unhealthy, unwholesome joy. ... It's flashy and energetic-looking, and it seems like it's going to be this wild, crazy party. And then the food arrives and it's no party at all. At all. All of the promises of the restaurant kind of die on the plate ... [like] these nachos that had this kind of gray turkey pulp on them. I don't think I've ever met nachos that I didn't like before. It's almost inconceivable that nachos can be bad. It makes no sense.\u003c/p>\n\u003cp>\u003cstrong>On the reaction to his brutally negative review of Fieri's restaurant\u003c/strong>\u003c/p>\n\u003cp>A lot of people rejoiced and thought that I was putting this interloper from television back in his place, which was not my intention. And then a lot of people thought I was being a snobby East Coast elitist who was belittling the common people and making fun of their tastes, which was not my intention at all. I wanted to say, \"This can be great food, this should be great food, why isn't it great food?\" But it was wild. It was really wild. I try to respond to emails that people send me after reviews come out, and that was the one time when I just absolutely could not. I couldn't keep up. There were so many and all over the place, positive and negative. After a few days, the really nasty ones started to come in, which really surprised me, because the review had been out for three or four days and then all of a sudden I started to get these really profane and vicious emails, one after another. Somebody wished that my kids would get cancer and I thought, \"What have I done here?\"\u003c/p>\n\u003cp>\u003cstrong>On his joyous \u003ca href=\"http://www.nytimes.com/2015/12/30/dining/senor-frogs-review.html?_r=0\">review \u003c/a>of\u003c/strong>\u003cstrong> Señor Frog\u003c/strong>\u003cstrong>, \u003c/strong>\u003cstrong>a spring-break-themed restaurant in Times Square, \u003c/strong>\u003cstrong>where he danced in a conga line wearing a 3-foot-high crown of yellow and orange balloons \u003c/strong>\u003cstrong>and drank a margarita out of a phallus-shaped glass\u003c/strong>\u003c/p>\n\u003cp>The reason I wanted to write about it was because — it's not the most sophisticated fun in the world, it's maybe not even my kind of fun, but it was fun. And I was really struck by how solemn so many of the restaurants I review have become. As I said in the review, it's become like going to church. Everybody used to say going to restaurants ... is like theater, there's stage sets, there's drama, there's play acting and you watch the show. And now, boy, everything's just become so serious. And you sit at the counter and the chef comes out and tells you what he did to the Brussels sprouts leaves and no, there's not a lot of dancing. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/programs/fresh-air/\" target=\"_blank\">Fresh Air\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Where to Go For Fish Tacos? 6 Top Spots in Oakland and Berkeley",
"title": "Where to Go For Fish Tacos? 6 Top Spots in Oakland and Berkeley",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>When I set out to find the best fish tacos in the East Bay, my first thought was to avoid tilapia because, even though it’s more sustainable than basa and other commonly used fish, I don’t find it particularly flavorful. But the deeper I dug, the more tilapia I found, especially at the best taco trucks in East Oakland and the mariscos joints on Foothill and International Boulevards. And these fish tacos are, of course, much cheaper than the versions made with wild fish. When I dropped my preconceived notion of what the perfect fish taco should be — locally sourced wild fish on a handmade tortilla — I discovered some perfectly respectable alternatives. \u003c/p>\n\u003cp>Here are six spots in total: two Fruitvale trucks, two popular Temescal destinations, an Old Oakland spot, and a downtown Berkeley gem.\u003c/p>\n\u003ch3>The Taco Trucks\u003c/h3>\n\u003cp>I headed first to Fruitvale Avenue in East Oakland, where my favorite tacos trucks dish up fast and delicious Mexican food into the wee hours every night. It was no surprise that the best fish tacos I found were at my two top trucks for asada, carnitas and pastor as well: \u003ca href=\"http://www.yelp.com/biz/taqueria-sinaloa-oakland-2\" target=\"_blank\">Taqueria Sinaloa\u003c/a> and \u003ca href=\"http://www.yelp.com/biz/mi-grullense-taco-truck-oakland\" target=\"_blank\">Mi Grullense\u003c/a> (in the Goodwill parking lot).\u003c/p>\n\u003cfigure id=\"attachment_106023\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/Sinaloa1920.jpg\" alt=\"Fish tacos at Taqueria Sinaloa\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106023\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sinaloa1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sinaloa1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sinaloa1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sinaloa1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sinaloa1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sinaloa1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sinaloa1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fish tacos at Taqueria Sinaloa \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I group them together here because these tacos are virtually identical in every sense: Both use as the main ingredient diced and seared-to-brown tilapia smothered in a moderately spicy chile sauce. Grullense’s has more minced white onion than Sinaloa’s, and Sinaloa’s includes minced jalapeno, but they are otherwise twins, topped with chopped cilantro and served on two just-warmed La Finca corn tortillas (arguably, the best packaged corn tortillas on the east side of the bay), with chile and carrot escabeche on the side. And that’s it. At $2 a pop, there’s not much to complain about. (Both places have two trucks each, one for meat and one for fish, so be sure to get in line at the right truck.)\u003c/p>\n\u003cfigure id=\"attachment_106021\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/grullense1920.jpg\" alt=\"Fish tacos at Mi Grullense\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106021\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/grullense1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/grullense1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/grullense1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/grullense1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/grullense1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/grullense1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/grullense1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fish tacos at Mi Grullense \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/taqueria-sinaloa-oakland-2\" target=\"_blank\">\u003cstrong>Taqueria Sinaloa\u003c/strong>\u003c/a>\u003cbr>\n2138 International Blvd. [\u003ca href=\"https://goo.gl/NMMcf7\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94606\u003cbr>\nPh: (510) 535-1206\u003cbr>\nHours: unpublished, but roughly 8am-9pm on weekdays and 9am-midnight on weekends\u003cbr>\nPrice range: $ fish tacos ($2)\u003cbr>\n\u003ca href=\"http://www.yelp.com/biz/mi-grullense-taco-truck-oakland\" target=\"_blank\">\u003cstrong>Mi Grullense Taco Truck\u003c/strong>\u003c/a>\u003cbr>\n1301 30th Ave. [\u003ca href=\"https://goo.gl/0E5bIe\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94601\u003cbr>\nPh: no phone\u003cbr>\nHours: Sun-Fri, 8am-midnight; Sat, 8am-2am\u003cbr>\nPrice range: $ fish tacos ($2)\u003c/p>\n\u003ch3>The Fried Fish Tacos\u003c/h3>\n\u003cp>Despite everyone’s New Year’s resolutions, it would be remiss of me to exclude fried fish tacos. One might even argue that these are the most traditional; they’re certainly a worthy indulgence. \u003c/p>\n\u003cfigure id=\"attachment_106022\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/LaCalaca1920.jpg\" alt=\"Fried mahi mahi fish tacos at La Calaca Loca in Temescal\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106022\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/LaCalaca1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/LaCalaca1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/LaCalaca1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/LaCalaca1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/LaCalaca1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/LaCalaca1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/LaCalaca1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fried mahi mahi fish tacos at La Calaca Loca in Temescal \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I made my first visit to \u003ca href=\"http://www.yelp.com/biz/la-calaca-loca-oakland\" target=\"_blank\">La Calaca Loca Taqueria\u003c/a> at the recommendation of friends. It’s a colorful, friendly place with \u003ca href=\"https://en.wikipedia.org/wiki/Day_of_the_Dead\" target=\"_blank\">Day of the Dead\u003c/a> décor year-round and a large menu of mostly locally-sourced meat and produce. It’s the sister restaurant of \u003ca href=\"http://nickscrispytacos.com/\" target=\"_blank\">Nick’s Crispy Tacos\u003c/a> in San Francisco, and the fish tacos here are made with mahi mahi, a beautifully flaky fish, battered in a tempura style and served on creamy slaw inside a soft Guerrero corn tortilla with a thick slice of lime and “Baja” sauce (a pleasantly bitter, creamy, and mildly spicy chile sauce) on the side.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/la-calaca-loca-oakland\" target=\"_blank\">\u003cstrong>La Calaca Loca Taqueria\u003c/strong>\u003c/a>\u003cbr>\n5199 Telegraph Ave. [\u003ca href=\"https://goo.gl/8qe0Qg\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 601-8226\u003cbr>\nHours: Sun-Mon, 11am-8pm; Tue-Fri, 11am-9pm; Sat, 9am-9pm; Sun, 9am-8pm\u003c/p>\n\u003cfigure id=\"attachment_106018\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/CholitaLinda1920.jpg\" alt=\"Cholita Linda fried fish taco\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106018\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/CholitaLinda1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/CholitaLinda1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/CholitaLinda1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/CholitaLinda1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/CholitaLinda1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/CholitaLinda1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/CholitaLinda1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cholita Linda fried fish taco \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.cholitalinda.com/\" target=\"_blank\">Cholita Linda\u003c/a> began as a stand at local farmers' markets, serving only a few taco choices and some aguas frescas, and is now also a brick-and-mortar Mexican/Cuban restaurant in Temescal that serves one of the best fried fish tacos in town. While the fish is tilapia, it’s a huge chunk, lightly battered and flash-fried, tucked into a \u003ca href=\"http://www.lafincatortilleria.com/\" target=\"_blank\">La Finca\u003c/a> tortilla and smothered in slaw and topped off with cilantro and crema. The sauce of choice is a salsa roja, a creamy, tomato-based chile sauce that is the secret recipe of the owner’s mother. For good measure, there’s habanero sauce on the table.\u003c/p>\n\u003cp>\u003ca href=\"http://www.cholitalinda.com/\" target=\"_blank\">\u003cstrong>Cholita Linda\u003c/strong>\u003c/a>\u003cbr>\n4923 Telegraph Ave. [\u003ca href=\"https://goo.gl/ReU8m3\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 594-7610\u003cbr>\nHours: Mon-Sat, 11am-10pm; Closed Sun\u003cbr>\nPrice range: $ fish tacos ($3.50)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Cholita-Linda/147237876153\" target=\"_blank\">Cholita Linda\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/EatCholitaLinda\" target=\"_blank\">@EatCholitaLinda\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/cholita_linda/\" target=\"_blank\">cholita_linda\u003c/a> \u003c/p>\n\u003cfigure id=\"attachment_106020\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/Cosecha1920.jpg\" alt=\"The East Bay’s best fried fish taco at Cosecha in Old Oakland\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106020\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cosecha1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cosecha1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cosecha1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cosecha1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cosecha1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cosecha1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cosecha1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The East Bay’s best fried fish taco at Cosecha in Old Oakland \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.cosechacafe.com/\" target=\"_blank\">Cosecha Café\u003c/a>, in Old Oakland’s Swan’s Marketplace, only serves fish tacos on Tuesdays and Thursdays at lunch and Monday through Thursday at dinner, but it’s worth the wait at lunch for mid-week taco bliss to stand in line for the best fried fish tacos around. Made from local cod, beer-battered and fried, tucked into a homemade corn tortilla with butter lettuce, pickled onion, and a mild, creamy chile sauce, this is the best overall fried fish taco I found. The homemade tortilla and pickled onion tipped the scale. \u003c/p>\n\u003cp>\u003ca href=\"http://www.cosechacafe.com/\" target=\"_blank\">\u003cstrong>Cosecha Café\u003c/strong>\u003c/a>\u003cbr>\n907 Washington St. [\u003ca href=\"https://goo.gl/1ONJa5\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 452-5900\u003cbr>\nHours: Mon-Wed, 11am-3:30pm and 4:30-8:30pm; Thu-Fri, 11am-3:30pm and 5-9:30pm; Sat, 10:30am-3:30pm and 5-9:30pm; closed Sun\u003cbr>\nPrice range: $$ 2 fish tacos with beans and avocado ($11.50)\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/cosechacafe\" target=\"_blank\">@cosechacafe\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/cosechacafe/\" target=\"_blank\">cosechacafe\u003c/a> \u003c/p>\n\u003ch3>The Wood-Fired Fish Taco\u003c/h3>\n\u003cfigure id=\"attachment_106019\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/Comal1920.jpg\" alt=\"The East Bay’s best fish taco: wood-grilled local cod at Comal in downtown Berkeley\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106019\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/Comal1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Comal1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Comal1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Comal1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Comal1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Comal1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Comal1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The East Bay’s best fish taco: wood-grilled local cod at Comal in downtown Berkeley \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The best fish taco of all, in my not-so-humble estimation, is Comal’s wood-grilled local cod. The fish is delivered daily, and the grilled preparation infuses a bit of smokiness without obscuring the fish’s delicate, buttery flavor. I could eat the homemade tortillas by the stack. The fish tacos come two to an order and are topped with a mildly spicy slaw made from cabbage, carrot, radish, cilantro, and red bell pepper, topped with avocado aioli. Tart, house-pickled carrots and jalapenos come on the side. Put this plate next to the house margarita and you’ve got a perfect meal. Don’t forget to splash on a little homemade habanero salsa.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.comalberkeley.com/\" target=\"_blank\">\u003cstrong>Comal\u003c/strong>\u003c/a>\u003cbr>\n2020 Shattuck Ave. [\u003ca href=\"https://goo.gl/gGbykg\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 926-6300\u003cbr>\nHours: Sun-Thu, 5:30-10pm; Fri-Sat, 5:30-11pm\u003cbr>\nPrice range: $$ 2 fish tacos ($13)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/comalberkeley\" target=\"_blank\">Comal\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/comalrestaurant\" target=\"_blank\">@comalrestaurant\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/comalberkeley/\" target=\"_blank\">comalberkeley\u003c/a> \u003c/p>\n\n",
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"excerpt": "Beyond the carne asada and carnitas that local Mexican restaurants are best known for are several excellent pescatarian possibilities.",
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"description": "Beyond the carne asada and carnitas that local Mexican restaurants are best known for are several excellent pescatarian possibilities.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>When I set out to find the best fish tacos in the East Bay, my first thought was to avoid tilapia because, even though it’s more sustainable than basa and other commonly used fish, I don’t find it particularly flavorful. But the deeper I dug, the more tilapia I found, especially at the best taco trucks in East Oakland and the mariscos joints on Foothill and International Boulevards. And these fish tacos are, of course, much cheaper than the versions made with wild fish. When I dropped my preconceived notion of what the perfect fish taco should be — locally sourced wild fish on a handmade tortilla — I discovered some perfectly respectable alternatives. \u003c/p>\n\u003cp>Here are six spots in total: two Fruitvale trucks, two popular Temescal destinations, an Old Oakland spot, and a downtown Berkeley gem.\u003c/p>\n\u003ch3>The Taco Trucks\u003c/h3>\n\u003cp>I headed first to Fruitvale Avenue in East Oakland, where my favorite tacos trucks dish up fast and delicious Mexican food into the wee hours every night. It was no surprise that the best fish tacos I found were at my two top trucks for asada, carnitas and pastor as well: \u003ca href=\"http://www.yelp.com/biz/taqueria-sinaloa-oakland-2\" target=\"_blank\">Taqueria Sinaloa\u003c/a> and \u003ca href=\"http://www.yelp.com/biz/mi-grullense-taco-truck-oakland\" target=\"_blank\">Mi Grullense\u003c/a> (in the Goodwill parking lot).\u003c/p>\n\u003cfigure id=\"attachment_106023\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/Sinaloa1920.jpg\" alt=\"Fish tacos at Taqueria Sinaloa\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106023\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sinaloa1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sinaloa1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sinaloa1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sinaloa1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sinaloa1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sinaloa1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sinaloa1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fish tacos at Taqueria Sinaloa \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I group them together here because these tacos are virtually identical in every sense: Both use as the main ingredient diced and seared-to-brown tilapia smothered in a moderately spicy chile sauce. Grullense’s has more minced white onion than Sinaloa’s, and Sinaloa’s includes minced jalapeno, but they are otherwise twins, topped with chopped cilantro and served on two just-warmed La Finca corn tortillas (arguably, the best packaged corn tortillas on the east side of the bay), with chile and carrot escabeche on the side. And that’s it. At $2 a pop, there’s not much to complain about. (Both places have two trucks each, one for meat and one for fish, so be sure to get in line at the right truck.)\u003c/p>\n\u003cfigure id=\"attachment_106021\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/grullense1920.jpg\" alt=\"Fish tacos at Mi Grullense\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106021\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/grullense1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/grullense1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/grullense1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/grullense1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/grullense1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/grullense1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/grullense1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fish tacos at Mi Grullense \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/taqueria-sinaloa-oakland-2\" target=\"_blank\">\u003cstrong>Taqueria Sinaloa\u003c/strong>\u003c/a>\u003cbr>\n2138 International Blvd. [\u003ca href=\"https://goo.gl/NMMcf7\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94606\u003cbr>\nPh: (510) 535-1206\u003cbr>\nHours: unpublished, but roughly 8am-9pm on weekdays and 9am-midnight on weekends\u003cbr>\nPrice range: $ fish tacos ($2)\u003cbr>\n\u003ca href=\"http://www.yelp.com/biz/mi-grullense-taco-truck-oakland\" target=\"_blank\">\u003cstrong>Mi Grullense Taco Truck\u003c/strong>\u003c/a>\u003cbr>\n1301 30th Ave. [\u003ca href=\"https://goo.gl/0E5bIe\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94601\u003cbr>\nPh: no phone\u003cbr>\nHours: Sun-Fri, 8am-midnight; Sat, 8am-2am\u003cbr>\nPrice range: $ fish tacos ($2)\u003c/p>\n\u003ch3>The Fried Fish Tacos\u003c/h3>\n\u003cp>Despite everyone’s New Year’s resolutions, it would be remiss of me to exclude fried fish tacos. One might even argue that these are the most traditional; they’re certainly a worthy indulgence. \u003c/p>\n\u003cfigure id=\"attachment_106022\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/LaCalaca1920.jpg\" alt=\"Fried mahi mahi fish tacos at La Calaca Loca in Temescal\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106022\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/LaCalaca1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/LaCalaca1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/LaCalaca1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/LaCalaca1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/LaCalaca1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/LaCalaca1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/LaCalaca1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fried mahi mahi fish tacos at La Calaca Loca in Temescal \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I made my first visit to \u003ca href=\"http://www.yelp.com/biz/la-calaca-loca-oakland\" target=\"_blank\">La Calaca Loca Taqueria\u003c/a> at the recommendation of friends. It’s a colorful, friendly place with \u003ca href=\"https://en.wikipedia.org/wiki/Day_of_the_Dead\" target=\"_blank\">Day of the Dead\u003c/a> décor year-round and a large menu of mostly locally-sourced meat and produce. It’s the sister restaurant of \u003ca href=\"http://nickscrispytacos.com/\" target=\"_blank\">Nick’s Crispy Tacos\u003c/a> in San Francisco, and the fish tacos here are made with mahi mahi, a beautifully flaky fish, battered in a tempura style and served on creamy slaw inside a soft Guerrero corn tortilla with a thick slice of lime and “Baja” sauce (a pleasantly bitter, creamy, and mildly spicy chile sauce) on the side.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/la-calaca-loca-oakland\" target=\"_blank\">\u003cstrong>La Calaca Loca Taqueria\u003c/strong>\u003c/a>\u003cbr>\n5199 Telegraph Ave. [\u003ca href=\"https://goo.gl/8qe0Qg\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 601-8226\u003cbr>\nHours: Sun-Mon, 11am-8pm; Tue-Fri, 11am-9pm; Sat, 9am-9pm; Sun, 9am-8pm\u003c/p>\n\u003cfigure id=\"attachment_106018\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/CholitaLinda1920.jpg\" alt=\"Cholita Linda fried fish taco\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106018\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/CholitaLinda1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/CholitaLinda1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/CholitaLinda1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/CholitaLinda1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/CholitaLinda1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/CholitaLinda1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/CholitaLinda1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cholita Linda fried fish taco \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.cholitalinda.com/\" target=\"_blank\">Cholita Linda\u003c/a> began as a stand at local farmers' markets, serving only a few taco choices and some aguas frescas, and is now also a brick-and-mortar Mexican/Cuban restaurant in Temescal that serves one of the best fried fish tacos in town. While the fish is tilapia, it’s a huge chunk, lightly battered and flash-fried, tucked into a \u003ca href=\"http://www.lafincatortilleria.com/\" target=\"_blank\">La Finca\u003c/a> tortilla and smothered in slaw and topped off with cilantro and crema. The sauce of choice is a salsa roja, a creamy, tomato-based chile sauce that is the secret recipe of the owner’s mother. For good measure, there’s habanero sauce on the table.\u003c/p>\n\u003cp>\u003ca href=\"http://www.cholitalinda.com/\" target=\"_blank\">\u003cstrong>Cholita Linda\u003c/strong>\u003c/a>\u003cbr>\n4923 Telegraph Ave. [\u003ca href=\"https://goo.gl/ReU8m3\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 594-7610\u003cbr>\nHours: Mon-Sat, 11am-10pm; Closed Sun\u003cbr>\nPrice range: $ fish tacos ($3.50)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Cholita-Linda/147237876153\" target=\"_blank\">Cholita Linda\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/EatCholitaLinda\" target=\"_blank\">@EatCholitaLinda\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/cholita_linda/\" target=\"_blank\">cholita_linda\u003c/a> \u003c/p>\n\u003cfigure id=\"attachment_106020\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/Cosecha1920.jpg\" alt=\"The East Bay’s best fried fish taco at Cosecha in Old Oakland\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106020\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cosecha1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cosecha1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cosecha1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cosecha1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cosecha1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cosecha1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cosecha1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The East Bay’s best fried fish taco at Cosecha in Old Oakland \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.cosechacafe.com/\" target=\"_blank\">Cosecha Café\u003c/a>, in Old Oakland’s Swan’s Marketplace, only serves fish tacos on Tuesdays and Thursdays at lunch and Monday through Thursday at dinner, but it’s worth the wait at lunch for mid-week taco bliss to stand in line for the best fried fish tacos around. Made from local cod, beer-battered and fried, tucked into a homemade corn tortilla with butter lettuce, pickled onion, and a mild, creamy chile sauce, this is the best overall fried fish taco I found. The homemade tortilla and pickled onion tipped the scale. \u003c/p>\n\u003cp>\u003ca href=\"http://www.cosechacafe.com/\" target=\"_blank\">\u003cstrong>Cosecha Café\u003c/strong>\u003c/a>\u003cbr>\n907 Washington St. [\u003ca href=\"https://goo.gl/1ONJa5\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 452-5900\u003cbr>\nHours: Mon-Wed, 11am-3:30pm and 4:30-8:30pm; Thu-Fri, 11am-3:30pm and 5-9:30pm; Sat, 10:30am-3:30pm and 5-9:30pm; closed Sun\u003cbr>\nPrice range: $$ 2 fish tacos with beans and avocado ($11.50)\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/cosechacafe\" target=\"_blank\">@cosechacafe\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/cosechacafe/\" target=\"_blank\">cosechacafe\u003c/a> \u003c/p>\n\u003ch3>The Wood-Fired Fish Taco\u003c/h3>\n\u003cfigure id=\"attachment_106019\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/Comal1920.jpg\" alt=\"The East Bay’s best fish taco: wood-grilled local cod at Comal in downtown Berkeley\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106019\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/Comal1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Comal1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Comal1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Comal1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Comal1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Comal1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Comal1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The East Bay’s best fish taco: wood-grilled local cod at Comal in downtown Berkeley \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The best fish taco of all, in my not-so-humble estimation, is Comal’s wood-grilled local cod. The fish is delivered daily, and the grilled preparation infuses a bit of smokiness without obscuring the fish’s delicate, buttery flavor. I could eat the homemade tortillas by the stack. The fish tacos come two to an order and are topped with a mildly spicy slaw made from cabbage, carrot, radish, cilantro, and red bell pepper, topped with avocado aioli. Tart, house-pickled carrots and jalapenos come on the side. Put this plate next to the house margarita and you’ve got a perfect meal. Don’t forget to splash on a little homemade habanero salsa.\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.comalberkeley.com/\" target=\"_blank\">\u003cstrong>Comal\u003c/strong>\u003c/a>\u003cbr>\n2020 Shattuck Ave. [\u003ca href=\"https://goo.gl/gGbykg\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 926-6300\u003cbr>\nHours: Sun-Thu, 5:30-10pm; Fri-Sat, 5:30-11pm\u003cbr>\nPrice range: $$ 2 fish tacos ($13)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/comalberkeley\" target=\"_blank\">Comal\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/comalrestaurant\" target=\"_blank\">@comalrestaurant\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/comalberkeley/\" target=\"_blank\">comalberkeley\u003c/a> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Belly-Warming Asian Comfort Food: 3 Delicious Oakland Pho Spots",
"title": "Belly-Warming Asian Comfort Food: 3 Delicious Oakland Pho Spots",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>While the \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/11/03/bay-area-bites-guide-to-10-favorite-south-bay-ramen-shops/\" target=\"_blank\">ramen craze\u003c/a> still rages on across the Bay Area, with no end in sight, let us not forget that there are other soulful and warming soups out there to prop us up through all this much-needed wet weather. Pho is a particularly nice choice because the best stuff has a base of homemade bone broth that is as good for your immune system as it is fortifying. The dish is also protein-laden enough to get you through your day. Here are three options for easy East Bay access: two classic places and one somewhat of a discovery. \u003c/p>\n\u003cp>I tried two different pho preparations at each restaurant, one house combo and one other highly recommended version. Please let me know in the comments section below if you have a favorite I should scout out.\u003c/p>\n\u003ch2>Pho 84\u003c/h2>\n\u003cfigure id=\"attachment_105875\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/Pho84_combo-1920.jpg\" alt=\"Pho 84’s Pho Bo, a combination of rare beef, well-done flank steak, beef tendon, and beef meatballs.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105875\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho84_combo-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho84_combo-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho84_combo-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho84_combo-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho84_combo-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho84_combo-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho84_combo-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pho 84’s Pho Bo, a combination of rare beef, well-done flank steak, beef tendon, and beef meatballs. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When I used to visit the Bay Area from my home in Tucson before I moved out here permanently more than a decade ago, I always tried to make time for a \u003ca href=\"http://pho84.com/\" target=\"_blank\">\u003cstrong>Pho 84\u003c/strong>\u003c/a> run. This little restaurant was one of the only reliable places for pho at the time, long before Stag’s Lunchette moved in next door, and generally before Oakland became Oakland as we now know it, all hipster-fied. Pho 84 remains true to its roots, serving up lovingly made, inexpensive Vietnamese food. I was happy to find that the pho, in particular, had stood the test of time.\u003c/p>\n\u003cp>The combo pho, \u003cstrong>Pho Bo\u003c/strong>, billed as the restaurant’s signature soup, is made from homemade bone broth that is slightly more redolent of fennel than the others and deeply sweet in an oniony, root-vegetable kind of way. It comes with thinly sliced rare steak, well-done flank steak, meatballs, and a few slices of beef tendon. The meatballs have a sausage-like consistency and are particularly sweet among the meat selections. The rare steak is always my topping of choice because I can eat it before it gets cooked all the way through. The flank was nicely marbled and tender.\u003c/p>\n\u003cp>I also tried the all-white-meat chicken pho, \u003cstrong>Pho Ga\u003c/strong>, served in the same hearty beef broth as the beef soups and laced with pulled chicken, which is as tender and juicy as can be. The rice noodles in all the pho dishes here are a bit thicker and slightly flatter than in most places, so more chewy and substantial.\u003c/p>\n\u003cfigure id=\"attachment_105874\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/Pho84_chicken-1920.jpg\" alt=\"A hearty bowl of Pho Ga (chicken) at Pho 84 in downtown Oakland. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105874\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho84_chicken-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho84_chicken-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho84_chicken-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho84_chicken-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho84_chicken-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho84_chicken-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho84_chicken-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A hearty bowl of Pho Ga (chicken) at Pho 84 in downtown Oakland. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Both bowls are garnished with chopped cilantro and thinly sliced white onion. Many people add hoisin sauce, but I prefer sriracha; both condiments are on the table. As is traditional, all pho orders come with Thai basil (more herbaceous and spicy than the Italian varieties), and bean sprouts on the side. In this case, though, the typical lime wedges are replaced by even sweeter Meyer lemons, a lovely addition.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://pho84.com/\" target=\"_blank\">\u003cstrong>Pho 84\u003c/strong>\u003c/a>\u003cbr>\n354 17th St. [\u003ca href=\"https://goo.gl/iPamJb\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 832-1338\u003cbr>\nHours: Mon-Thurs, 11am-3pm and 5-9pm; Fri, 11am-3pm and 5:30-10pm; Sat, noon-3pm and 5:30-9:30pm; closed Sun\u003cbr>\nPrice range: $ Pho ($10)\u003c/p>\n\u003ch2>Le Cheval\u003c/h2>\n\u003cfigure id=\"attachment_105872\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/Cheval_combo_credit_Olin_Ness-1920.jpg\" alt=\"Le Cheval’s combo pho with your choice of three meats.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105872\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cheval_combo_credit_Olin_Ness-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cheval_combo_credit_Olin_Ness-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cheval_combo_credit_Olin_Ness-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cheval_combo_credit_Olin_Ness-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cheval_combo_credit_Olin_Ness-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cheval_combo_credit_Olin_Ness-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cheval_combo_credit_Olin_Ness-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Le Cheval’s combo pho with your choice of three meats. \u003ccite>(Olin Ness)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.lecheval.co/\" target=\"_blank\">\u003cstrong>Le Cheval\u003c/strong>\u003c/a>’s secret broth recipe involves bone marrow, and that must be why it is so deeply savory. Of all the dishes on the extensive menu, it’s the pho that stands out as a real destination dish. \u003c/p>\n\u003cp>\u003cstrong>The combo\u003c/strong> comes with your choice of three meats, and I got rare beef (tai), flank steak (nam) and beef balls (bo vien). The silky ribbons of well-done flank were almost as tender as the rare meat, which arrived just barely cooked. The meatballs were mild, the texture of a coarse hot dog. Other options include beef shank, crunchy flank, and brisket.\u003c/p>\n\u003cp>\u003cstrong>Pho ga\u003c/strong> (chicken), also served in the deeply rich beef broth, arrives simply garnished with sweet white onions and chopped cilantro. The noodles here are of the traditional vermicelli style; what is labeled as sriracha is actually better: a bittersweet, coarsely ground red chile paste. All pho dishes come with the requisite slices of lime, Thai basil, and a copious pile of bean sprouts.\u003c/p>\n\u003cfigure id=\"attachment_105870\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/Cheval_chicken_2-1920.jpg\" alt=\"Tucking in to a steaming bowl of pho ga (chicken) at Le Cheval.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105870\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cheval_chicken_2-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cheval_chicken_2-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cheval_chicken_2-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cheval_chicken_2-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cheval_chicken_2-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cheval_chicken_2-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cheval_chicken_2-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tucking in to a steaming bowl of pho ga (chicken) at Le Cheval. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.lecheval.co/\" target=\"_blank\">\u003cstrong>Le Cheval\u003c/strong>\u003c/a>\u003cbr>\n1007 Clay St. [\u003ca href=\"https://goo.gl/zUTQOg\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 763-8495\u003cbr>\nHours: Mon-Thurs, 11am-9pm; Fri-Sat, 11am-9:30pm; Sun, 4-9pm\u003cbr>\nPrice range: $ Pho ($10-$12)\u003c/p>\n\u003ch2>Pho Thang Long\u003c/h2>\n\u003cfigure id=\"attachment_105876\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/PhoTang_combo_2-1920.jpg\" alt=\"A combination pho with rare beef, tripe, flank steak, and meatball at Pho Thang Long.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105876\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoTang_combo_2-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoTang_combo_2-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoTang_combo_2-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoTang_combo_2-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoTang_combo_2-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoTang_combo_2-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoTang_combo_2-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A combination pho with rare beef, tripe, flank steak, and meatball at Pho Thang Long. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I had never really noticed \u003ca href=\"http://www.yelp.com/biz/pho-thang-long-oakland-3\" target=\"_blank\">\u003cstrong>Pho Thang Long\u003c/strong>\u003c/a> until recently when I was making a taco run on International Boulevard in East Oakland. But something drew me in, and I immediately learned that it must have the beaming friendliness of the women who run the place, whose energy and warmth overflowed. The place was empty, but they welcomed me and my son as if to a party. I only hoped the food was as inviting.\u003c/p>\n\u003cp>We ordered the \u003cstrong>Pho Tang combo\u003c/strong>, which included rare beef, flank, tripe and meatball, and the \u003cstrong>rare beef pho\u003c/strong> as a solo affair. Both were excellent, steeped in a dark, rich broth, a bit fattier than the others, but not at all greasy. It seemed that maybe there was hint of clove or a bitter spice in there, but I can’t be sure. In any case, it was a nice balance to the sweetness of the slivers of onion floating in each bowl. Noodles here are the standard rice vermicelli, perhaps cooked a bit longer than others, so less toothsome. And there are even kid-sized versions of three types of pho for a mere $4.50.\u003c/p>\n\u003cp>All the meats were carefully prepared, in particular the rare beef, which was just rested on top of the cooked ingredients and left to slowly steam. There were stalks of Thai basil, of course, and lime and bean sprouts. But most of all, a delightful staff that ensured we’d be back.\u003c/p>\n\u003cfigure id=\"attachment_105878\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/PhoTang_rarebeef-1920.jpg\" alt=\"Pho tai, or rare beef pho, at Pho Thang Long in East Oakland.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105878\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoTang_rarebeef-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoTang_rarebeef-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoTang_rarebeef-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoTang_rarebeef-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoTang_rarebeef-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoTang_rarebeef-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoTang_rarebeef-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pho tai, or rare beef pho, at Pho Thang Long in East Oakland. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/pho-thang-long-oakland-3\" target=\"_blank\">\u003cstrong>Pho Thang Long\u003c/strong>\u003c/a>\u003cbr>\n2211 International Blvd. [\u003ca href=\"https://goo.gl/pdIXuS\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94606\u003cbr>\nPh: (510) 502-2727\u003cbr>\nHours: Thurs-Tues, 9am-9pm; closed Wed\u003cbr>\nPrice range: $ Pho (under $10)\u003c/p>\n\n",
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"excerpt": "When you’re looking for respite from the cold and rain, these Vietnamese soup noodles hit the spot. \r\n",
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"description": "When you’re looking for respite from the cold and rain, these Vietnamese soup noodles hit the spot. \r\n",
"title": "Belly-Warming Asian Comfort Food: 3 Delicious Oakland Pho Spots | KQED",
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"headline": "Belly-Warming Asian Comfort Food: 3 Delicious Oakland Pho Spots",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>While the \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/11/03/bay-area-bites-guide-to-10-favorite-south-bay-ramen-shops/\" target=\"_blank\">ramen craze\u003c/a> still rages on across the Bay Area, with no end in sight, let us not forget that there are other soulful and warming soups out there to prop us up through all this much-needed wet weather. Pho is a particularly nice choice because the best stuff has a base of homemade bone broth that is as good for your immune system as it is fortifying. The dish is also protein-laden enough to get you through your day. Here are three options for easy East Bay access: two classic places and one somewhat of a discovery. \u003c/p>\n\u003cp>I tried two different pho preparations at each restaurant, one house combo and one other highly recommended version. Please let me know in the comments section below if you have a favorite I should scout out.\u003c/p>\n\u003ch2>Pho 84\u003c/h2>\n\u003cfigure id=\"attachment_105875\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/Pho84_combo-1920.jpg\" alt=\"Pho 84’s Pho Bo, a combination of rare beef, well-done flank steak, beef tendon, and beef meatballs.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105875\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho84_combo-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho84_combo-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho84_combo-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho84_combo-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho84_combo-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho84_combo-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho84_combo-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pho 84’s Pho Bo, a combination of rare beef, well-done flank steak, beef tendon, and beef meatballs. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When I used to visit the Bay Area from my home in Tucson before I moved out here permanently more than a decade ago, I always tried to make time for a \u003ca href=\"http://pho84.com/\" target=\"_blank\">\u003cstrong>Pho 84\u003c/strong>\u003c/a> run. This little restaurant was one of the only reliable places for pho at the time, long before Stag’s Lunchette moved in next door, and generally before Oakland became Oakland as we now know it, all hipster-fied. Pho 84 remains true to its roots, serving up lovingly made, inexpensive Vietnamese food. I was happy to find that the pho, in particular, had stood the test of time.\u003c/p>\n\u003cp>The combo pho, \u003cstrong>Pho Bo\u003c/strong>, billed as the restaurant’s signature soup, is made from homemade bone broth that is slightly more redolent of fennel than the others and deeply sweet in an oniony, root-vegetable kind of way. It comes with thinly sliced rare steak, well-done flank steak, meatballs, and a few slices of beef tendon. The meatballs have a sausage-like consistency and are particularly sweet among the meat selections. The rare steak is always my topping of choice because I can eat it before it gets cooked all the way through. The flank was nicely marbled and tender.\u003c/p>\n\u003cp>I also tried the all-white-meat chicken pho, \u003cstrong>Pho Ga\u003c/strong>, served in the same hearty beef broth as the beef soups and laced with pulled chicken, which is as tender and juicy as can be. The rice noodles in all the pho dishes here are a bit thicker and slightly flatter than in most places, so more chewy and substantial.\u003c/p>\n\u003cfigure id=\"attachment_105874\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/Pho84_chicken-1920.jpg\" alt=\"A hearty bowl of Pho Ga (chicken) at Pho 84 in downtown Oakland. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105874\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho84_chicken-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho84_chicken-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho84_chicken-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho84_chicken-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho84_chicken-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho84_chicken-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho84_chicken-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A hearty bowl of Pho Ga (chicken) at Pho 84 in downtown Oakland. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Both bowls are garnished with chopped cilantro and thinly sliced white onion. Many people add hoisin sauce, but I prefer sriracha; both condiments are on the table. As is traditional, all pho orders come with Thai basil (more herbaceous and spicy than the Italian varieties), and bean sprouts on the side. In this case, though, the typical lime wedges are replaced by even sweeter Meyer lemons, a lovely addition.\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://pho84.com/\" target=\"_blank\">\u003cstrong>Pho 84\u003c/strong>\u003c/a>\u003cbr>\n354 17th St. [\u003ca href=\"https://goo.gl/iPamJb\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 832-1338\u003cbr>\nHours: Mon-Thurs, 11am-3pm and 5-9pm; Fri, 11am-3pm and 5:30-10pm; Sat, noon-3pm and 5:30-9:30pm; closed Sun\u003cbr>\nPrice range: $ Pho ($10)\u003c/p>\n\u003ch2>Le Cheval\u003c/h2>\n\u003cfigure id=\"attachment_105872\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/Cheval_combo_credit_Olin_Ness-1920.jpg\" alt=\"Le Cheval’s combo pho with your choice of three meats.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105872\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cheval_combo_credit_Olin_Ness-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cheval_combo_credit_Olin_Ness-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cheval_combo_credit_Olin_Ness-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cheval_combo_credit_Olin_Ness-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cheval_combo_credit_Olin_Ness-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cheval_combo_credit_Olin_Ness-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cheval_combo_credit_Olin_Ness-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Le Cheval’s combo pho with your choice of three meats. \u003ccite>(Olin Ness)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.lecheval.co/\" target=\"_blank\">\u003cstrong>Le Cheval\u003c/strong>\u003c/a>’s secret broth recipe involves bone marrow, and that must be why it is so deeply savory. Of all the dishes on the extensive menu, it’s the pho that stands out as a real destination dish. \u003c/p>\n\u003cp>\u003cstrong>The combo\u003c/strong> comes with your choice of three meats, and I got rare beef (tai), flank steak (nam) and beef balls (bo vien). The silky ribbons of well-done flank were almost as tender as the rare meat, which arrived just barely cooked. The meatballs were mild, the texture of a coarse hot dog. Other options include beef shank, crunchy flank, and brisket.\u003c/p>\n\u003cp>\u003cstrong>Pho ga\u003c/strong> (chicken), also served in the deeply rich beef broth, arrives simply garnished with sweet white onions and chopped cilantro. The noodles here are of the traditional vermicelli style; what is labeled as sriracha is actually better: a bittersweet, coarsely ground red chile paste. All pho dishes come with the requisite slices of lime, Thai basil, and a copious pile of bean sprouts.\u003c/p>\n\u003cfigure id=\"attachment_105870\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/Cheval_chicken_2-1920.jpg\" alt=\"Tucking in to a steaming bowl of pho ga (chicken) at Le Cheval.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105870\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cheval_chicken_2-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cheval_chicken_2-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cheval_chicken_2-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cheval_chicken_2-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cheval_chicken_2-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cheval_chicken_2-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cheval_chicken_2-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tucking in to a steaming bowl of pho ga (chicken) at Le Cheval. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.lecheval.co/\" target=\"_blank\">\u003cstrong>Le Cheval\u003c/strong>\u003c/a>\u003cbr>\n1007 Clay St. [\u003ca href=\"https://goo.gl/zUTQOg\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 763-8495\u003cbr>\nHours: Mon-Thurs, 11am-9pm; Fri-Sat, 11am-9:30pm; Sun, 4-9pm\u003cbr>\nPrice range: $ Pho ($10-$12)\u003c/p>\n\u003ch2>Pho Thang Long\u003c/h2>\n\u003cfigure id=\"attachment_105876\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/PhoTang_combo_2-1920.jpg\" alt=\"A combination pho with rare beef, tripe, flank steak, and meatball at Pho Thang Long.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105876\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoTang_combo_2-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoTang_combo_2-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoTang_combo_2-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoTang_combo_2-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoTang_combo_2-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoTang_combo_2-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoTang_combo_2-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A combination pho with rare beef, tripe, flank steak, and meatball at Pho Thang Long. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I had never really noticed \u003ca href=\"http://www.yelp.com/biz/pho-thang-long-oakland-3\" target=\"_blank\">\u003cstrong>Pho Thang Long\u003c/strong>\u003c/a> until recently when I was making a taco run on International Boulevard in East Oakland. But something drew me in, and I immediately learned that it must have the beaming friendliness of the women who run the place, whose energy and warmth overflowed. The place was empty, but they welcomed me and my son as if to a party. I only hoped the food was as inviting.\u003c/p>\n\u003cp>We ordered the \u003cstrong>Pho Tang combo\u003c/strong>, which included rare beef, flank, tripe and meatball, and the \u003cstrong>rare beef pho\u003c/strong> as a solo affair. Both were excellent, steeped in a dark, rich broth, a bit fattier than the others, but not at all greasy. It seemed that maybe there was hint of clove or a bitter spice in there, but I can’t be sure. In any case, it was a nice balance to the sweetness of the slivers of onion floating in each bowl. Noodles here are the standard rice vermicelli, perhaps cooked a bit longer than others, so less toothsome. And there are even kid-sized versions of three types of pho for a mere $4.50.\u003c/p>\n\u003cp>All the meats were carefully prepared, in particular the rare beef, which was just rested on top of the cooked ingredients and left to slowly steam. There were stalks of Thai basil, of course, and lime and bean sprouts. But most of all, a delightful staff that ensured we’d be back.\u003c/p>\n\u003cfigure id=\"attachment_105878\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/PhoTang_rarebeef-1920.jpg\" alt=\"Pho tai, or rare beef pho, at Pho Thang Long in East Oakland.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105878\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoTang_rarebeef-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoTang_rarebeef-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoTang_rarebeef-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoTang_rarebeef-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoTang_rarebeef-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoTang_rarebeef-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoTang_rarebeef-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pho tai, or rare beef pho, at Pho Thang Long in East Oakland. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/pho-thang-long-oakland-3\" target=\"_blank\">\u003cstrong>Pho Thang Long\u003c/strong>\u003c/a>\u003cbr>\n2211 International Blvd. [\u003ca href=\"https://goo.gl/pdIXuS\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94606\u003cbr>\nPh: (510) 502-2727\u003cbr>\nHours: Thurs-Tues, 9am-9pm; closed Wed\u003cbr>\nPrice range: $ Pho (under $10)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bay Area Bites Guide to 10 Favorite South Bay Restaurants Serving Southern Fried Chicken",
"title": "Bay Area Bites Guide to 10 Favorite South Bay Restaurants Serving Southern Fried Chicken",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>A classic American comfort food, fried chicken is a delectable guilty pleasure. Traditional Southern fried chicken is typically marinated in buttermilk, then dredged in flour and deep-fried. However, from batter and frying methods to secret spice blends, chefs tend to lend their own interpretations to the dish. Furthermore, fried chicken can be served as a savory dish or paired alongside fluffy waffles for a sweet spin. Here is a collection of 10 South Bay restaurants serving up unique versions of Southern fried chicken. If we missed your favorite fried chicken spot, please be sure to share it in the comments.\u003c/p>\n\u003cfigure id=\"attachment_104332\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/NolaChicken-new.jpg\" alt=\"Cornflake crusted fried chicken with chicken-thyme gravy, waffles, whipped cranberry butter and maple syrup.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104332\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/NolaChicken-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/NolaChicken-new-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/NolaChicken-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/NolaChicken-new-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/NolaChicken-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/NolaChicken-new-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cornflake crusted fried chicken with chicken-thyme gravy, waffles, whipped cranberry butter and maple syrup. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A New Orleans theme complete with Mardi Gras beads and hurricane cocktails make \u003ca href=\"http://www.nolas.com/index.html\" target=\"_blank\">Nola\u003c/a> a popular party destination in Palo Alto. The restaurant serves classic dishes of Creole and Cajun cuisine such as jambalaya, étouffée and gumbo. A mashup of sweet and savory, the fried chicken is free-range boneless chicken that is dipped in buttermilk, coated in cornflakes and served with chicken-thyme gravy, waffles, whipped cranberry butter and organic maple syrup.\u003c/p>\n\u003cp>\u003ca href=\"http://www.nolas.com/index.html\" target=\"_blank\">\u003cb>Nola\u003c/b>\u003c/a>\u003cbr>\n535 Ramona St. [\u003ca href=\"https://goo.gl/ozTr6V\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPalo Alto, CA 94301\u003cbr>\nPh: (650) 328-2722\u003cbr>\nHours: Mon-Fri 11:30am-10pm; Sat 12-11pm; Sun 5-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/NOLA-189074825069/timeline/\" target=\"_blank\">\u003cb>Nola\u003c/b>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/NolaPaloAlto\" target=\"_blank\">\u003cb>@NolaPaloAlto\u003c/b>\u003c/a>\u003cbr>\nPrice Range: $$$ Entrees ($18-$24)\u003c/p>\n\u003cfigure id=\"attachment_104336\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/StritchChicken-new.jpg\" alt=\"Cafe Stritch’s fried chicken and waffles.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104336\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/StritchChicken-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/StritchChicken-new-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/StritchChicken-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/StritchChicken-new-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/StritchChicken-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/StritchChicken-new-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cafe Stritch’s fried chicken and waffles. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A popular venue for live music in downtown San Jose, \u003ca href=\"http://www.cafestritch.com/\" target=\"_blank\">Cafe Stritch\u003c/a> serves a menu of American comfort food including buttermilk fried chicken with waffles. Large pieces of leg and thigh meat are dipped in a batter that gives the fried chicken a delicious thick and flaky crust. The chicken is served alongside fluffy Belgian waffles and a spicy coleslaw. Cafe Stritch only serves their popular fried chicken dish on Friday and Saturday.\u003c/p>\n\u003cp>\u003ca href=\"http://www.cafestritch.com/\" target=\"_blank\">\u003cb>Cafe Stritch\u003c/b>\u003c/a>\u003cbr>\n374 S 1st St. [\u003ca href=\"https://goo.gl/eCK3Jp\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Jose, CA 95113\u003cbr>\nPh: (408) 280-6161\u003cbr>\nHours: Wed-Sat 4pm-2am; Sun 4pm-12am; Closed Monday and Tuesday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/cafestritch/?fref=ts\" target=\"_blank\">\u003cb>Cafe Stritch\u003c/b>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/cafestritch\" target=\"_blank\">\u003cb>@cafestritch\u003c/b>\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_104333\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/OakRyeChicken-new.jpg\" alt=\"Fried chicken with pancake at Oak & Rye.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/OakRyeChicken-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/OakRyeChicken-new-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/OakRyeChicken-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/OakRyeChicken-new-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/OakRyeChicken-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/OakRyeChicken-new-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fried chicken with pancake at Oak & Rye. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While this Los Gatos restaurant may be bustling with guests enjoying wood-fired pizzas and craft cocktails, \u003ca href=\"http://www.oakandryepizza.com/\" target=\"_blank\">Oak & Rye\u003c/a> also features a popular fried chicken dish on their brunch menu. The crispy fried chicken is plated alongside a pancake with cinnamon butter and served with maple syrup and a Louisiana style hot sauce.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.oakandryepizza.com/\" target=\"_blank\">\u003cb>Oak & Rye\u003c/b>\u003c/a>\u003cbr>\n303 N Santa Cruz Ave. [\u003ca href=\"https://goo.gl/nh6nCa\" target=\"_blank\">map\u003c/a>]\u003cbr>\nLos Gatos, CA 95030\u003cbr>\nPh: (408) 395-4441\u003cbr>\nHours: Mon-Fri 11am-11pm; Sat-Sun 10am-11pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Oak-Rye-570298836338514/?fref=ts\" target=\"_blank\">\u003cb>Oak & Rye\u003c/b>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/OakRye\" target=\"_blank\">\u003cb>@OakRye\u003c/b>\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_104338\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/ZeusChicken.jpg\" alt=\"The Chicken ‘N Waffle at Butter & Zeus.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104338\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/ZeusChicken.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/ZeusChicken-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/ZeusChicken-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/ZeusChicken-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/ZeusChicken-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/ZeusChicken-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Chicken ‘N Waffle at Butter & Zeus. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Located walking distance from Levi’s Stadium in Santa Clara, \u003ca href=\"http://www.butterandzeus.com/\" target=\"_blank\">Butter & Zeus\u003c/a> features a menu of waffle sandwiches, both sweet and savory. The popular Chicken ‘N Waffle features a boneless, skinless breast fried with a rosemary batter and sandwiched between two warm waffles. Butter & Zeus also serves their fried chicken alongside a churro waffle that has been coated in cinnamon sugar.\u003c/p>\n\u003cp>\u003ca href=\"http://www.butterandzeus.com/\" target=\"_blank\">\u003cb>Butter & Zeus\u003c/b>\u003c/a>\u003cbr>\n2213 Tasman Dr. [\u003ca href=\"https://goo.gl/tf9kla\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSanta Clara, CA 95054\u003cbr>\nPh: (408) 727-1800\u003cbr>\nHours: Mon-Fri 10:30am-8pm; Sat-Sun 9:30am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Butter-Zeus-Waffle-Sandwiches-313652952097570/?fref=ts\" target=\"_blank\">\u003cb>Butter & Zeus Waffle Sandwiches\u003c/b>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/ButterAndZeus\" target=\"_blank\">\u003cb>@ButterAndZeus\u003c/b>\u003c/a>\u003cbr>\nPrice Range: $ (Entrees under $10)\u003c/p>\n\u003cfigure id=\"attachment_104337\" class=\"wp-caption aligncenter\" style=\"max-width: 1335px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/TableChicken-new.jpg\" alt=\"Fried chicken at The Table served over a cheddar cheese biscuit with country sausage gravy and a fried egg.\" width=\"1335\" height=\"841\" class=\"size-full wp-image-104337\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/TableChicken-new.jpg 1335w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/TableChicken-new-400x252.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/TableChicken-new-800x504.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/TableChicken-new-1180x743.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/TableChicken-new-960x605.jpg 960w\" sizes=\"(max-width: 1335px) 100vw, 1335px\">\u003cfigcaption class=\"wp-caption-text\">Fried chicken at The Table served over a cheddar cheese biscuit with country sausage gravy and a fried egg. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.thetablesj.com/\" target=\"_blank\">The Table\u003c/a> serves contemporary American cuisine prepared with locally-sourced ingredients in a homey setting. A recent renovation added a full bar and patio space to this popular Willow Glen restaurant. Fried chicken is featured on The Table’s brunch menu and is served atop a cheddar biscuit covered with country sausage gravy and a fried egg. A side of crispy potato wedges completes this rich dish.\u003c/p>\n\u003cp>\u003ca href=\"http://www.thetablesj.com/\" target=\"_blank\">\u003cb>The Table\u003c/b>\u003c/a>\u003cbr>\n1110 Willow St. [\u003ca href=\"https://goo.gl/89tsvc\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Jose, CA 95125\u003cbr>\nPh: (408) 638-7911\u003cbr>\nHours: Mon-Tue 4-10pm; Wed-Thu 9am-2pm and 4-10pm; Fri 9am-2pm and 4pm-12am; Sat 8:30am-2pm and 5pm-12am; Sun 8:30am-2pm and 5pm-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/thetablewillowglen/info/?tab=page_info\" target=\"_blank\">\u003cb>The Table\u003c/b>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/thetablesj\" target=\"_blank\">\u003cb>@TheTableSJ\u003c/b>\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_104328\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/FarmChicken-new.jpg\" alt=\"The Farmers Union fried chicken with pan-roasted squash, buttermilk mashed potatoes and bacon gravy.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104328\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/FarmChicken-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/FarmChicken-new-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/FarmChicken-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/FarmChicken-new-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/FarmChicken-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/FarmChicken-new-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Farmers Union fried chicken with pan-roasted squash, buttermilk mashed potatoes and bacon gravy. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This American gastropub is inside a historic building which once served as an agricultural depot for San Jose ranchers during the turn of the century. \u003ca href=\"http://www.thefarmersunion.com/\" target=\"_blank\">The Farmers Union\u003c/a> features a massive bar set in the center of the brick building and serves modern American cuisine. The classic fried chicken is served with pan-roasted squash and buttermilk mashed potatoes. A rich and flavorful housemade bacon gravy elevates the dish to a higher level of American comfort food. \u003c/p>\n\u003cp>\u003ca href=\"http://www.thefarmersunion.com/\" target=\"_blank\">\u003cb>The Farmers Union\u003c/b>\u003c/a>\u003cbr>\n151 W Santa Clara St. [\u003ca href=\"https://goo.gl/lf8pwQ\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Jose, CA 95113\u003cbr>\nPh: (408) 277-0545\u003cbr>\nHours: Mon-Thu 11:30am-10pm; Fri 11:30am-11pm; Sat 4-11pm; Sun 10am-2:30pm and 4-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/TheFarmersUnionSJ\" target=\"_blank\">\u003cb>The Farmers Union\u003c/b>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/thefarmersunion\" target=\"_blank\">\u003cb>@TheFarmersUnion\u003c/b>\u003c/a>\u003cbr>\nPrice Range: $$$ Entrees ($18-$24)\u003c/p>\n\u003cfigure id=\"attachment_104334\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/ScratchChicken-new.jpg\" alt=\"The fried chicken at Scratch served with cornbread and Boston baked beans.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104334\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/ScratchChicken-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/ScratchChicken-new-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/ScratchChicken-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/ScratchChicken-new-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/ScratchChicken-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/ScratchChicken-new-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The fried chicken at Scratch served with cornbread and Boston baked beans. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.scratchmtnview.com/#about\" target=\"_blank\">Scratch\u003c/a> serves modern American cuisine in a cozy, refined setting. The fried chicken at Scratch is an edible ode to American comfort food on a single plate: tender pieces of chicken in an extraordinarily crispy batter served alongside a moist cornbread cake and Boston baked beans presented in a cast iron cocotte.\u003c/p>\n\u003cp>\u003ca href=\"http://www.scratchmtnview.com/#about\" target=\"_blank\">\u003cb>Scratch\u003c/b>\u003c/a>\u003cbr>\n401 Castro St. [\u003ca href=\"https://goo.gl/zHrXrb\" target=\"_blank\">map\u003c/a>]\u003cbr>\nMountain View, CA 94041\u003cbr>\nPh: (650) 237-3132\u003cbr>\nHours: Mon-Thu 11:30am-10pm; Fri 11:30am-11pm; Sat 10am-11pm; Sun 10am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/scratchrestaurant/?fref=ts\" target=\"_blank\">\u003cb>Scratch\u003c/b>\u003c/a>\u003cbr>\nPrice Range: $$$ Entrees ($18-$24)\u003c/p>\n\u003cfigure id=\"attachment_104335\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/SouthernKitchenChicken.jpg\" alt=\"Fried chicken and eggs at Southern Kitchen Coffee Shop.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104335\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/SouthernKitchenChicken.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/SouthernKitchenChicken-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/SouthernKitchenChicken-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/SouthernKitchenChicken-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/SouthernKitchenChicken-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/SouthernKitchenChicken-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fried chicken and eggs at Southern Kitchen Coffee Shop. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/southern-kitchen-coffee-shop-san-jose\" target=\"_blank\">Southern Kitchen Coffee Shop\u003c/a> is a no-frills breakfast joint in South San Jose that serves ample portions of American comfort food and Mexican breakfast dishes. The fried chicken with eggs is served alongside breakfast potatoes, two eggs and toast but can also be purchased a la carte. \u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/southern-kitchen-coffee-shop-san-jose\" target=\"_blank\">\u003cb>Southern Kitchen Coffee Shop\u003c/b>\u003c/a>\u003cbr>\n3378 Monterey Hwy. [\u003ca href=\"https://goo.gl/NUq1Kn\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Jose, CA 95111\u003cbr>\nPh: (408) 225-4381\u003cbr>\nHours: Mon-Sun 6am-3pm\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_104330\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/MaesChicken.jpg\" alt=\"Southern fried chicken at Lillie Mae’s House of Chicken and Wafflez.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104330\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/MaesChicken.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/MaesChicken-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/MaesChicken-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/MaesChicken-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/MaesChicken-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/MaesChicken-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Southern fried chicken at Lillie Mae’s House of Chicken and Wafflez. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104331\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/MaesChickenWaffle.jpg\" alt=\"Southern fried chicken and waffles at Lillie Mae’s House of Chicken and Wafflez.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104331\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/MaesChickenWaffle.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/MaesChickenWaffle-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/MaesChickenWaffle-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/MaesChickenWaffle-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/MaesChickenWaffle-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/MaesChickenWaffle-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Southern fried chicken and waffles at Lillie Mae’s House of Chicken and Wafflez. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One of the few restaurants in the South Bay for soul food, Lillie Maes has two locations side by side. Next door to the original House of Soul Food is \u003ca href=\"http://www.lilliemaeshouse.com/#!home/mainPage\" target=\"_blank\">Lillie Maes House of Chicken and Wafflez\u003c/a>. The restaurant serves Southern-style fried chicken with cornbread and baked beans as well as fried chicken and waffles made with a special family blend of spices.\u003c/p>\n\u003cp>\u003ca href=\"http://www.lilliemaeshouse.com/#!home/mainPage\" target=\"_blank\">\u003cb>Lillie Maes House of Chicken and Wafflez\u003c/b>\u003c/a>\u003cbr>\n1240 Coleman Ave. [\u003ca href=\"https://goo.gl/LDwZpY\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSanta Clara, CA 95050\u003cbr>\nHours: Tue-Thu 11am-8pm; Fri 11am-9pm; Sat 12-9pm; Sun 12-4pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/lilliemaesbistro/info/?tab=page_info\" target=\"_blank\">\u003cb>Lillie Maes House of Chicken and Wafflez\u003c/b>\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_104329\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/LABistroChicken.jpg\" alt=\"The fried chicken and waffles at Louisiana Bistro.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104329\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/LABistroChicken.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/LABistroChicken-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/LABistroChicken-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/LABistroChicken-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/LABistroChicken-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/LABistroChicken-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The fried chicken and waffles at Louisiana Bistro. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Serving a menu of classic Cajun dishes \u003ca href=\"http://louisianabistrosanjose.com/\" target=\"_blank\">Louisiana Bistro\u003c/a> aims to bring the food and music of New Orleans to San Jose. The bistro serves po’ boys, gumbo and jambalaya accompanied by live music on Friday nights. The chicken and waffle plate showcases their specialty in preparing Southern comfort food. Leg and thigh meat are first tossed in a special blend of Southern spices before being deep fried and served alongside fluffy buttermilk waffles and maple syrup. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://louisianabistrosanjose.com/\" target=\"_blank\">\u003cb>Louisiana Bistro\u003c/b>\u003c/a>\u003cbr>\n19 N Market St. [\u003ca href=\"https://goo.gl/gtsne5\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Jose, CA 95113\u003cbr>\nHours: Mon-Thu 11am-2pm and 5-9pm; Fri 11am-2pm and 5-11pm; Sat 2-11pm; Sun 2-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/LouisianaBistroSanJose\" target=\"_blank\">\u003cb>Louisiana Bistro\u003c/b>\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\n",
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"excerpt": "Here is a collection of 10 South Bay restaurants serving up unique versions of Southern fried chicken. If we missed your favorite fried chicken spot, please be sure to share it in the comments.\r\n",
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"description": "Here is a collection of 10 South Bay restaurants serving up unique versions of Southern fried chicken. If we missed your favorite fried chicken spot, please be sure to share it in the comments.\r\n",
"title": "Bay Area Bites Guide to 10 Favorite South Bay Restaurants Serving Southern Fried Chicken | KQED",
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"headline": "Bay Area Bites Guide to 10 Favorite South Bay Restaurants Serving Southern Fried Chicken",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>A classic American comfort food, fried chicken is a delectable guilty pleasure. Traditional Southern fried chicken is typically marinated in buttermilk, then dredged in flour and deep-fried. However, from batter and frying methods to secret spice blends, chefs tend to lend their own interpretations to the dish. Furthermore, fried chicken can be served as a savory dish or paired alongside fluffy waffles for a sweet spin. Here is a collection of 10 South Bay restaurants serving up unique versions of Southern fried chicken. If we missed your favorite fried chicken spot, please be sure to share it in the comments.\u003c/p>\n\u003cfigure id=\"attachment_104332\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/NolaChicken-new.jpg\" alt=\"Cornflake crusted fried chicken with chicken-thyme gravy, waffles, whipped cranberry butter and maple syrup.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104332\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/NolaChicken-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/NolaChicken-new-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/NolaChicken-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/NolaChicken-new-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/NolaChicken-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/NolaChicken-new-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cornflake crusted fried chicken with chicken-thyme gravy, waffles, whipped cranberry butter and maple syrup. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A New Orleans theme complete with Mardi Gras beads and hurricane cocktails make \u003ca href=\"http://www.nolas.com/index.html\" target=\"_blank\">Nola\u003c/a> a popular party destination in Palo Alto. The restaurant serves classic dishes of Creole and Cajun cuisine such as jambalaya, étouffée and gumbo. A mashup of sweet and savory, the fried chicken is free-range boneless chicken that is dipped in buttermilk, coated in cornflakes and served with chicken-thyme gravy, waffles, whipped cranberry butter and organic maple syrup.\u003c/p>\n\u003cp>\u003ca href=\"http://www.nolas.com/index.html\" target=\"_blank\">\u003cb>Nola\u003c/b>\u003c/a>\u003cbr>\n535 Ramona St. [\u003ca href=\"https://goo.gl/ozTr6V\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPalo Alto, CA 94301\u003cbr>\nPh: (650) 328-2722\u003cbr>\nHours: Mon-Fri 11:30am-10pm; Sat 12-11pm; Sun 5-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/NOLA-189074825069/timeline/\" target=\"_blank\">\u003cb>Nola\u003c/b>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/NolaPaloAlto\" target=\"_blank\">\u003cb>@NolaPaloAlto\u003c/b>\u003c/a>\u003cbr>\nPrice Range: $$$ Entrees ($18-$24)\u003c/p>\n\u003cfigure id=\"attachment_104336\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/StritchChicken-new.jpg\" alt=\"Cafe Stritch’s fried chicken and waffles.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104336\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/StritchChicken-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/StritchChicken-new-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/StritchChicken-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/StritchChicken-new-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/StritchChicken-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/StritchChicken-new-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cafe Stritch’s fried chicken and waffles. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A popular venue for live music in downtown San Jose, \u003ca href=\"http://www.cafestritch.com/\" target=\"_blank\">Cafe Stritch\u003c/a> serves a menu of American comfort food including buttermilk fried chicken with waffles. Large pieces of leg and thigh meat are dipped in a batter that gives the fried chicken a delicious thick and flaky crust. The chicken is served alongside fluffy Belgian waffles and a spicy coleslaw. Cafe Stritch only serves their popular fried chicken dish on Friday and Saturday.\u003c/p>\n\u003cp>\u003ca href=\"http://www.cafestritch.com/\" target=\"_blank\">\u003cb>Cafe Stritch\u003c/b>\u003c/a>\u003cbr>\n374 S 1st St. [\u003ca href=\"https://goo.gl/eCK3Jp\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Jose, CA 95113\u003cbr>\nPh: (408) 280-6161\u003cbr>\nHours: Wed-Sat 4pm-2am; Sun 4pm-12am; Closed Monday and Tuesday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/cafestritch/?fref=ts\" target=\"_blank\">\u003cb>Cafe Stritch\u003c/b>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/cafestritch\" target=\"_blank\">\u003cb>@cafestritch\u003c/b>\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_104333\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/OakRyeChicken-new.jpg\" alt=\"Fried chicken with pancake at Oak & Rye.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/OakRyeChicken-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/OakRyeChicken-new-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/OakRyeChicken-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/OakRyeChicken-new-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/OakRyeChicken-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/OakRyeChicken-new-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fried chicken with pancake at Oak & Rye. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While this Los Gatos restaurant may be bustling with guests enjoying wood-fired pizzas and craft cocktails, \u003ca href=\"http://www.oakandryepizza.com/\" target=\"_blank\">Oak & Rye\u003c/a> also features a popular fried chicken dish on their brunch menu. The crispy fried chicken is plated alongside a pancake with cinnamon butter and served with maple syrup and a Louisiana style hot sauce.\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.oakandryepizza.com/\" target=\"_blank\">\u003cb>Oak & Rye\u003c/b>\u003c/a>\u003cbr>\n303 N Santa Cruz Ave. [\u003ca href=\"https://goo.gl/nh6nCa\" target=\"_blank\">map\u003c/a>]\u003cbr>\nLos Gatos, CA 95030\u003cbr>\nPh: (408) 395-4441\u003cbr>\nHours: Mon-Fri 11am-11pm; Sat-Sun 10am-11pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Oak-Rye-570298836338514/?fref=ts\" target=\"_blank\">\u003cb>Oak & Rye\u003c/b>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/OakRye\" target=\"_blank\">\u003cb>@OakRye\u003c/b>\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_104338\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/ZeusChicken.jpg\" alt=\"The Chicken ‘N Waffle at Butter & Zeus.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104338\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/ZeusChicken.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/ZeusChicken-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/ZeusChicken-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/ZeusChicken-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/ZeusChicken-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/ZeusChicken-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Chicken ‘N Waffle at Butter & Zeus. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Located walking distance from Levi’s Stadium in Santa Clara, \u003ca href=\"http://www.butterandzeus.com/\" target=\"_blank\">Butter & Zeus\u003c/a> features a menu of waffle sandwiches, both sweet and savory. The popular Chicken ‘N Waffle features a boneless, skinless breast fried with a rosemary batter and sandwiched between two warm waffles. Butter & Zeus also serves their fried chicken alongside a churro waffle that has been coated in cinnamon sugar.\u003c/p>\n\u003cp>\u003ca href=\"http://www.butterandzeus.com/\" target=\"_blank\">\u003cb>Butter & Zeus\u003c/b>\u003c/a>\u003cbr>\n2213 Tasman Dr. [\u003ca href=\"https://goo.gl/tf9kla\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSanta Clara, CA 95054\u003cbr>\nPh: (408) 727-1800\u003cbr>\nHours: Mon-Fri 10:30am-8pm; Sat-Sun 9:30am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Butter-Zeus-Waffle-Sandwiches-313652952097570/?fref=ts\" target=\"_blank\">\u003cb>Butter & Zeus Waffle Sandwiches\u003c/b>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/ButterAndZeus\" target=\"_blank\">\u003cb>@ButterAndZeus\u003c/b>\u003c/a>\u003cbr>\nPrice Range: $ (Entrees under $10)\u003c/p>\n\u003cfigure id=\"attachment_104337\" class=\"wp-caption aligncenter\" style=\"max-width: 1335px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/TableChicken-new.jpg\" alt=\"Fried chicken at The Table served over a cheddar cheese biscuit with country sausage gravy and a fried egg.\" width=\"1335\" height=\"841\" class=\"size-full wp-image-104337\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/TableChicken-new.jpg 1335w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/TableChicken-new-400x252.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/TableChicken-new-800x504.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/TableChicken-new-1180x743.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/TableChicken-new-960x605.jpg 960w\" sizes=\"(max-width: 1335px) 100vw, 1335px\">\u003cfigcaption class=\"wp-caption-text\">Fried chicken at The Table served over a cheddar cheese biscuit with country sausage gravy and a fried egg. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.thetablesj.com/\" target=\"_blank\">The Table\u003c/a> serves contemporary American cuisine prepared with locally-sourced ingredients in a homey setting. A recent renovation added a full bar and patio space to this popular Willow Glen restaurant. Fried chicken is featured on The Table’s brunch menu and is served atop a cheddar biscuit covered with country sausage gravy and a fried egg. A side of crispy potato wedges completes this rich dish.\u003c/p>\n\u003cp>\u003ca href=\"http://www.thetablesj.com/\" target=\"_blank\">\u003cb>The Table\u003c/b>\u003c/a>\u003cbr>\n1110 Willow St. [\u003ca href=\"https://goo.gl/89tsvc\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Jose, CA 95125\u003cbr>\nPh: (408) 638-7911\u003cbr>\nHours: Mon-Tue 4-10pm; Wed-Thu 9am-2pm and 4-10pm; Fri 9am-2pm and 4pm-12am; Sat 8:30am-2pm and 5pm-12am; Sun 8:30am-2pm and 5pm-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/thetablewillowglen/info/?tab=page_info\" target=\"_blank\">\u003cb>The Table\u003c/b>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/thetablesj\" target=\"_blank\">\u003cb>@TheTableSJ\u003c/b>\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_104328\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/FarmChicken-new.jpg\" alt=\"The Farmers Union fried chicken with pan-roasted squash, buttermilk mashed potatoes and bacon gravy.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104328\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/FarmChicken-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/FarmChicken-new-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/FarmChicken-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/FarmChicken-new-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/FarmChicken-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/FarmChicken-new-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Farmers Union fried chicken with pan-roasted squash, buttermilk mashed potatoes and bacon gravy. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This American gastropub is inside a historic building which once served as an agricultural depot for San Jose ranchers during the turn of the century. \u003ca href=\"http://www.thefarmersunion.com/\" target=\"_blank\">The Farmers Union\u003c/a> features a massive bar set in the center of the brick building and serves modern American cuisine. The classic fried chicken is served with pan-roasted squash and buttermilk mashed potatoes. A rich and flavorful housemade bacon gravy elevates the dish to a higher level of American comfort food. \u003c/p>\n\u003cp>\u003ca href=\"http://www.thefarmersunion.com/\" target=\"_blank\">\u003cb>The Farmers Union\u003c/b>\u003c/a>\u003cbr>\n151 W Santa Clara St. [\u003ca href=\"https://goo.gl/lf8pwQ\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Jose, CA 95113\u003cbr>\nPh: (408) 277-0545\u003cbr>\nHours: Mon-Thu 11:30am-10pm; Fri 11:30am-11pm; Sat 4-11pm; Sun 10am-2:30pm and 4-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/TheFarmersUnionSJ\" target=\"_blank\">\u003cb>The Farmers Union\u003c/b>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/thefarmersunion\" target=\"_blank\">\u003cb>@TheFarmersUnion\u003c/b>\u003c/a>\u003cbr>\nPrice Range: $$$ Entrees ($18-$24)\u003c/p>\n\u003cfigure id=\"attachment_104334\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/ScratchChicken-new.jpg\" alt=\"The fried chicken at Scratch served with cornbread and Boston baked beans.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104334\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/ScratchChicken-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/ScratchChicken-new-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/ScratchChicken-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/ScratchChicken-new-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/ScratchChicken-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/ScratchChicken-new-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The fried chicken at Scratch served with cornbread and Boston baked beans. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.scratchmtnview.com/#about\" target=\"_blank\">Scratch\u003c/a> serves modern American cuisine in a cozy, refined setting. The fried chicken at Scratch is an edible ode to American comfort food on a single plate: tender pieces of chicken in an extraordinarily crispy batter served alongside a moist cornbread cake and Boston baked beans presented in a cast iron cocotte.\u003c/p>\n\u003cp>\u003ca href=\"http://www.scratchmtnview.com/#about\" target=\"_blank\">\u003cb>Scratch\u003c/b>\u003c/a>\u003cbr>\n401 Castro St. [\u003ca href=\"https://goo.gl/zHrXrb\" target=\"_blank\">map\u003c/a>]\u003cbr>\nMountain View, CA 94041\u003cbr>\nPh: (650) 237-3132\u003cbr>\nHours: Mon-Thu 11:30am-10pm; Fri 11:30am-11pm; Sat 10am-11pm; Sun 10am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/scratchrestaurant/?fref=ts\" target=\"_blank\">\u003cb>Scratch\u003c/b>\u003c/a>\u003cbr>\nPrice Range: $$$ Entrees ($18-$24)\u003c/p>\n\u003cfigure id=\"attachment_104335\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/SouthernKitchenChicken.jpg\" alt=\"Fried chicken and eggs at Southern Kitchen Coffee Shop.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104335\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/SouthernKitchenChicken.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/SouthernKitchenChicken-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/SouthernKitchenChicken-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/SouthernKitchenChicken-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/SouthernKitchenChicken-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/SouthernKitchenChicken-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fried chicken and eggs at Southern Kitchen Coffee Shop. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/southern-kitchen-coffee-shop-san-jose\" target=\"_blank\">Southern Kitchen Coffee Shop\u003c/a> is a no-frills breakfast joint in South San Jose that serves ample portions of American comfort food and Mexican breakfast dishes. The fried chicken with eggs is served alongside breakfast potatoes, two eggs and toast but can also be purchased a la carte. \u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/southern-kitchen-coffee-shop-san-jose\" target=\"_blank\">\u003cb>Southern Kitchen Coffee Shop\u003c/b>\u003c/a>\u003cbr>\n3378 Monterey Hwy. [\u003ca href=\"https://goo.gl/NUq1Kn\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Jose, CA 95111\u003cbr>\nPh: (408) 225-4381\u003cbr>\nHours: Mon-Sun 6am-3pm\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_104330\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/MaesChicken.jpg\" alt=\"Southern fried chicken at Lillie Mae’s House of Chicken and Wafflez.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104330\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/MaesChicken.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/MaesChicken-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/MaesChicken-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/MaesChicken-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/MaesChicken-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/MaesChicken-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Southern fried chicken at Lillie Mae’s House of Chicken and Wafflez. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104331\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/MaesChickenWaffle.jpg\" alt=\"Southern fried chicken and waffles at Lillie Mae’s House of Chicken and Wafflez.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104331\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/MaesChickenWaffle.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/MaesChickenWaffle-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/MaesChickenWaffle-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/MaesChickenWaffle-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/MaesChickenWaffle-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/MaesChickenWaffle-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Southern fried chicken and waffles at Lillie Mae’s House of Chicken and Wafflez. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One of the few restaurants in the South Bay for soul food, Lillie Maes has two locations side by side. Next door to the original House of Soul Food is \u003ca href=\"http://www.lilliemaeshouse.com/#!home/mainPage\" target=\"_blank\">Lillie Maes House of Chicken and Wafflez\u003c/a>. The restaurant serves Southern-style fried chicken with cornbread and baked beans as well as fried chicken and waffles made with a special family blend of spices.\u003c/p>\n\u003cp>\u003ca href=\"http://www.lilliemaeshouse.com/#!home/mainPage\" target=\"_blank\">\u003cb>Lillie Maes House of Chicken and Wafflez\u003c/b>\u003c/a>\u003cbr>\n1240 Coleman Ave. [\u003ca href=\"https://goo.gl/LDwZpY\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSanta Clara, CA 95050\u003cbr>\nHours: Tue-Thu 11am-8pm; Fri 11am-9pm; Sat 12-9pm; Sun 12-4pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/lilliemaesbistro/info/?tab=page_info\" target=\"_blank\">\u003cb>Lillie Maes House of Chicken and Wafflez\u003c/b>\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_104329\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/LABistroChicken.jpg\" alt=\"The fried chicken and waffles at Louisiana Bistro.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104329\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/LABistroChicken.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/LABistroChicken-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/LABistroChicken-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/LABistroChicken-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/LABistroChicken-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/LABistroChicken-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The fried chicken and waffles at Louisiana Bistro. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Serving a menu of classic Cajun dishes \u003ca href=\"http://louisianabistrosanjose.com/\" target=\"_blank\">Louisiana Bistro\u003c/a> aims to bring the food and music of New Orleans to San Jose. The bistro serves po’ boys, gumbo and jambalaya accompanied by live music on Friday nights. The chicken and waffle plate showcases their specialty in preparing Southern comfort food. Leg and thigh meat are first tossed in a special blend of Southern spices before being deep fried and served alongside fluffy buttermilk waffles and maple syrup. \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://louisianabistrosanjose.com/\" target=\"_blank\">\u003cb>Louisiana Bistro\u003c/b>\u003c/a>\u003cbr>\n19 N Market St. [\u003ca href=\"https://goo.gl/gtsne5\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Jose, CA 95113\u003cbr>\nHours: Mon-Thu 11am-2pm and 5-9pm; Fri 11am-2pm and 5-11pm; Sat 2-11pm; Sun 2-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/LouisianaBistroSanJose\" target=\"_blank\">\u003cb>Louisiana Bistro\u003c/b>\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "5 Bites: Mouthwatering Melts in the East Bay",
"title": "5 Bites: Mouthwatering Melts in the East Bay",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Ah, \u003ca href=\"https://en.wikipedia.org/wiki/Melt_sandwich\" target=\"_blank\">the melt\u003c/a> -- the heftier, meatier sibling to the hallowed \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/30/5-bites-gratifying-grilled-cheese-sandwiches-in-oakland/\" target=\"_blank\">grilled cheese sandwich\u003c/a>. A plain scoop of tuna salad is easily elevated to next level status with the simple addition of melted cheddar, while \u003ca href=\"https://en.wikipedia.org/wiki/Patty_melt\" target=\"_blank\">the patty melt\u003c/a> transforms a typical cheeseburger by using sautéed onions and griddled rye bread. (Accounts differ on the patty melt's exact birthday -- which ranges from the \u003ca href=\"http://la.eater.com/maps/step-aside-burgers-10-great-patty-melts-in-la\" target=\"_blank\">'30s\u003c/a>, '40s or '50s -- but most suggest it was created at a former \u003ca href=\"http://www.grubstreet.com/2014/09/patty-melt-roundup.html\" target=\"_blank\">Southern Californian coffee shop down in L.A.\u003c/a>) I've sampled many melts throughout the East Bay that transcend the sandwich's humble origins -- such as Oakland's \u003cstrong>\u003ca href=\"http://kronnerburger.com/\" target=\"_blank\">Kronnerburger\u003c/a>\u003c/strong> that serves their patty melt with onion confit, mixed melted cheese and hot mustard (shown above). Here's five other options that will warm your soul and belly this winter (and I've excluded other unique variations on meat-and-melted cheese sandwiches such as the Reuben, hot pastrami, Croque Monsieur, Cubano and the like.) Please let us know your favorite spots in the comments. \u003c/p>\n\u003ch3>Ham and Cheese, Please\n\u003ch3>\n\u003cfigure id=\"attachment_104718\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/IMG_7115.jpg\" alt=\"A perfect pairing for lunch: ham and cheese melt with a fresh side salad.\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-104718\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7115.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7115-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7115-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7115-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7115-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7115-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7115-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A perfect pairing for lunch: ham and cheese melt with a fresh side salad. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/h3>\u003c/h3>\u003cp>Located on the main drag that runs through downtown Danville, the newer, year-old location of the \u003cstrong>\u003ca href=\"http://www.itsonthesideboard.com/\" target=\"_blank\">Sideboard\u003c/a>\u003c/strong> now resides in a quaint gray building with a front porch and spacious back patio. As their menu features locally-sourced, seasonal comfort food, now's the time to order their open-face ham and cheese melt. Aged white cheddar oozes over slices of flavorful ham and a large housemade English muffin that's split in two. A side salad garnished with feta cheese and cherry tomatoes makes this a perfect lunchtime meal (which is the only time it's served.) If you're in the mood for dessert, there's also plenty of tasty housemade pastries to choose from to satisfy your sweet tooth.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.itsonthesideboard.com/\" target=\"_blank\">Sideboard\u003c/a>\u003c/strong>\u003cbr>\n90 Railroad Avenue [\u003ca href=\"https://goo.gl/maps/BHc792HpcSx\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nDanville, CA 94526\u003cbr>\nPh: (925) 984-2713\u003cbr>\nHours: Sun-Mon 8am-8pm; Tue-Sat 8am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/SideboardDanville/\" target=\"_blank\">Sideboard Danville\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/sideboard_danville/\" target=\"_blank\">@sideboard_danville\u003c/a>\u003cbr>\nPrice range: $ (Sandwiches $10 and under) \u003c/p>\n\u003ch3>A Classic Patty Melt with a Californian Touch\n\u003ch3>\n\u003cfigure id=\"attachment_104590\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/IMG_7091.jpg\" alt=\"Sequoia Diner's stellar patty melt is above and beyond what you'd find at a regular diner.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-104590\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7091.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7091-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7091-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7091-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7091-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7091-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7091-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sequoia Diner's stellar patty melt is above and beyond what you'd find at a regular diner. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/h3>\u003c/h3>\u003cp>A charming throwback to the lunch counters of yesteryear, \u003cstrong>\u003ca href=\"http://www.sequoiadiner.com/\" target=\"_blank\">Sequoia Diner\u003c/a>\u003c/strong> opened its doors this past May in Oakland's Laurel District. While they focus on producing good old-fashioned \u003ca href=\"http://www.eastbayexpress.com/oakland/breakfast-of-champions/Content?oid=4412634\" target=\"_blank\">American breakfasts with a Californian sensibility\u003c/a>, the star of their short lunch menu is their exceptional patty melt, which rises far above what you'd find at your average greasy spoon. Beginning with two buttery, thick-cut slices of housemade rye bread, a juicy hamburger patty (made with humanely raised meat) rests on top of a solid layer of grilled onions, melted Swiss cheese and Russian dressing. Not that you'll need the additional sides of a baby arugula salad, dill pickles and home fries, but those accompany your sizable sandwich as well. Save room for dessert if you can as their cookies and pastries are also all baked on the premises. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.sequoiadiner.com/\" target=\"_blank\">Sequoia Diner\u003c/a>\u003c/strong>\u003cbr>\n3719 MacArthur Blvd. [\u003ca href=\"https://goo.gl/maps/xCFiD2aBRS52\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94619\u003cbr>\nPh: (510) 482-3719\u003cbr>\nHours: Open Wed-Sun 8am-2pm, Thu 5-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/sequoiadiner/\" target=\"_blank\">Sequoia Diner\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/sequoia_diner\" target=\"_blank\">@SequoiaDiner\u003c/a>\u003cbr>\nPrice range: $$ (Sandwiches $11-$17)\u003c/p>\n\u003ch3>You Won't Miss Tuna With This Seafood Melt\u003c/h3>\n\u003cfigure id=\"attachment_104856\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/IMG_7142.jpg\" alt=\"The Cook and Her Farmer's outstanding "Big Sur" melt.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-104856\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7142.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7142-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7142-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7142-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7142-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7142-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7142-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Cook and Her Farmer's outstanding \"Big Sur\" melt. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We've complimented the \u003ca href=\"http://thecookandherfarmer.com/\" target=\"_blank\">\u003cstrong>The Cook and Her Farmer's\u003c/strong>\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/30/5-bites-gratifying-grilled-cheese-sandwiches-in-oakland/\" target=\"_blank\"> picturesque, slow-cooked grilled cheese in a previous post\u003c/a>. But their \"Big Sur Melt\" takes it one step further by adding tender bites of Florida Gulf shrimp, slivers of green onion and housemade seasonal \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Mostarda\" target=\"_blank\">mostarda\u003c/a>\u003c/em> to the mix of melted aged Gruyère, dry Jack and \u003cem>pecorino\u003c/em> cheeses. It's arguably tastier than its sibling sandwich and puts most other seafood-based melts to shame. (Although two other restaurants I mentioned in that same write-up, \u003cstrong>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/30/5-bites-gratifying-grilled-cheese-sandwiches-in-oakland/\" target=\"_blank\">The Sacred Wheel\u003c/a> \u003c/strong> and \u003cstrong>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/09/22/5-bites-the-best-breakfast-sandwiches-in-oakland/\" target=\"_blank\">Stag's Lunchette\u003c/a> \u003c/strong>, certainly have noteworthy tuna melt contenders.) If you're able to polish off this entire sandwich, you may find yourself curling up for a nap underneath your table afterwards. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://thecookandherfarmer.com/\" target=\"_blank\">\u003cstrong>The Cook and Her Farmer\u003c/strong>\u003c/a>\u003cbr>\n907 Washington Street [\u003ca href=\"https://goo.gl/maps/XV4BH73kMqQ2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 285-6140\u003cbr>\nHours: Mon 9am-4pm; Tue-Thu 9am-9pm; Fri-Sat 9am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/thecookandherfarmer\" target=\"_blank\">The Cook and Her Farmer\u003c/a>\u003cbr>\nPrice range: $$ Sandwiches ($11-$17)\u003c/p>\n\u003ch3>For When You Want All the Melts\n\u003ch3>\n\u003cfigure id=\"attachment_104547\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/IMG_7062.jpg\" alt=\"Harissa, a North African chili paste, adds a hint of earthy flavor to Saul's turkey melts. \" width=\"1920\" height=\"1079\" class=\"size-full wp-image-104547\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7062.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7062-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7062-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7062-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7062-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7062-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Harissa, a North African chili paste, adds a hint of earthy flavor to Saul's turkey melts. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/h3>\u003c/h3>\u003cp>Feeling indecisive? Fortunately there's three tantalizingly good melts to choose from at \u003cstrong>\u003ca href=\"http://www.saulsdeli.com/\" target=\"_blank\">Saul's\u003c/a>\u003c/strong>, the venerable Berkeley restaurant and deli that's been serving up their distinctive take on Jewish food for over 25 years. Given their emphasis on seasonal, local and sustainable ingredients, their turkey melt's stuffed with \u003ca href=\"http://www.eatlikeitmatters.com/\" target=\"_blank\">BN Ranch\u003c/a> turkey with mushrooms, Swiss cheese and a mildly spicy roasted pepper \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Harissa\" target=\"_blank\">harissa\u003c/a>\u003c/em> sauce on grilled \u003ca href=\"http://www.acmebread.com/\" target=\"_blank\">Acme\u003c/a> sourdough bread (or choose your own.) They also offer the two standard classics: a tuna melt (with Oregon line caught albacore tuna salad with cheddar or Swiss on rye) and a patty melt. Along with their complimentary pickle plate, you'll also get coleslaw, potato salad or mixed green salad as a side; or sub in latkes, knishes, fries or fruit. You can also order just half a sandwich with or without a cup of soup for a lighter meal. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.saulsdeli.com/\" target=\"_blank\">Saul's Restaurant & Delicatessen\u003c/a>\u003c/strong>\u003cbr>\n1475 Shattuck Avenue [\u003ca href=\"https://goo.gl/maps/QDFcHECqjZK2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94709\u003cbr>\nPh: (510) 848-DELI (3354)\u003cbr>\nHours: Breakfast & lunch served from 8am-2pm Mon-Fri; 8am-3pm Sat-Sun; Burgers and melts served all day after 11am; Dinner served from 4-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/SaulsDeli/?ref=ts\" target=\"_blank\">Saul's Deli\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/saulsdeli\" target=\"_blank\">@saulsdeli\u003c/a>\u003cbr>\nPrice range: $$ (Sandwiches $11-$17)\u003c/p>\n\u003ch3>A Double Cheese Extravaganza\n\u003ch3>\n\u003cfigure id=\"attachment_104545\" class=\"wp-caption aligncenter\" style=\"max-width: 4000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/IMG_7025-e1.jpg\" alt=\"The Peasant Courtyard's Parmesan-encrusted patty melt is a real show stopper.\" width=\"4000\" height=\"2248\" class=\"size-full wp-image-104545\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7025-e1.jpg 4000w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7025-e1-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7025-e1-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7025-e1-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7025-e1-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7025-e1-960x540.jpg 960w\" sizes=\"(max-width: 4000px) 100vw, 4000px\">\u003cfigcaption class=\"wp-caption-text\">The Peasant Courtyard's Parmesan-encrusted patty melt is a real show stopper. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/h3>\u003c/h3>\u003cp>True to its name, \u003cstrong>\u003ca href=\"http://rodneyworth.com/peasants-courtyard/\" target=\"_blank\">The Peasant’s Courtyard\u003c/a>\u003c/strong> has a welcoming outdoor space as well as a cozy, cottage-like atmosphere indoors. One of their signature sandwiches is their show-stopping patty melt. Once you're done admiring its crunchy halo of Parmesan cheese on sourdough bread, you'll appreciate its rich fillings: melted Swiss cheese, sautéed onions and a half-pound of certified Angus beef that's slathered with Russian dressing. A side salad or French fries are included, or substitute in a cup of soup, onion rings or fruit for a few more dollars. They also serve an excellent tuna melt prepared with Albacore tuna, cheddar cheese, tomato, lettuce and sliced red onion on sourdough for a simpler alternative. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://rodneyworth.com/peasants-courtyard/\" target=\"_blank\">The Peasant’s Courtyard\u003c/a>\u003c/strong>\u003cbr>\n3195 Danville Blvd. [\u003ca href=\"https://goo.gl/maps/TcRnnXu4TrR2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nAlamo, CA 94507\u003cbr>\nPh: (925) 362-0088\u003cbr>\nHours: Everyday from 7:30am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/The-Peasants-Courtyard-114485648570493/\" target=\"_blank\">The Peasant's Courtyard\u003c/a>\u003cbr>\nPrice range: $$ (Sandwiches $11-$17)\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Ah, \u003ca href=\"https://en.wikipedia.org/wiki/Melt_sandwich\" target=\"_blank\">the melt\u003c/a> -- the heftier, meatier sibling to the hallowed \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/30/5-bites-gratifying-grilled-cheese-sandwiches-in-oakland/\" target=\"_blank\">grilled cheese sandwich\u003c/a>. A plain scoop of tuna salad is easily elevated to next level status with the simple addition of melted cheddar, while \u003ca href=\"https://en.wikipedia.org/wiki/Patty_melt\" target=\"_blank\">the patty melt\u003c/a> transforms a typical cheeseburger by using sautéed onions and griddled rye bread. (Accounts differ on the patty melt's exact birthday -- which ranges from the \u003ca href=\"http://la.eater.com/maps/step-aside-burgers-10-great-patty-melts-in-la\" target=\"_blank\">'30s\u003c/a>, '40s or '50s -- but most suggest it was created at a former \u003ca href=\"http://www.grubstreet.com/2014/09/patty-melt-roundup.html\" target=\"_blank\">Southern Californian coffee shop down in L.A.\u003c/a>) I've sampled many melts throughout the East Bay that transcend the sandwich's humble origins -- such as Oakland's \u003cstrong>\u003ca href=\"http://kronnerburger.com/\" target=\"_blank\">Kronnerburger\u003c/a>\u003c/strong> that serves their patty melt with onion confit, mixed melted cheese and hot mustard (shown above). Here's five other options that will warm your soul and belly this winter (and I've excluded other unique variations on meat-and-melted cheese sandwiches such as the Reuben, hot pastrami, Croque Monsieur, Cubano and the like.) Please let us know your favorite spots in the comments. \u003c/p>\n\u003ch3>Ham and Cheese, Please\n\u003ch3>\n\u003cfigure id=\"attachment_104718\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/IMG_7115.jpg\" alt=\"A perfect pairing for lunch: ham and cheese melt with a fresh side salad.\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-104718\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7115.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7115-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7115-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7115-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7115-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7115-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7115-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A perfect pairing for lunch: ham and cheese melt with a fresh side salad. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/h3>\u003c/h3>\u003cp>Located on the main drag that runs through downtown Danville, the newer, year-old location of the \u003cstrong>\u003ca href=\"http://www.itsonthesideboard.com/\" target=\"_blank\">Sideboard\u003c/a>\u003c/strong> now resides in a quaint gray building with a front porch and spacious back patio. As their menu features locally-sourced, seasonal comfort food, now's the time to order their open-face ham and cheese melt. Aged white cheddar oozes over slices of flavorful ham and a large housemade English muffin that's split in two. A side salad garnished with feta cheese and cherry tomatoes makes this a perfect lunchtime meal (which is the only time it's served.) If you're in the mood for dessert, there's also plenty of tasty housemade pastries to choose from to satisfy your sweet tooth.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.itsonthesideboard.com/\" target=\"_blank\">Sideboard\u003c/a>\u003c/strong>\u003cbr>\n90 Railroad Avenue [\u003ca href=\"https://goo.gl/maps/BHc792HpcSx\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nDanville, CA 94526\u003cbr>\nPh: (925) 984-2713\u003cbr>\nHours: Sun-Mon 8am-8pm; Tue-Sat 8am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/SideboardDanville/\" target=\"_blank\">Sideboard Danville\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/sideboard_danville/\" target=\"_blank\">@sideboard_danville\u003c/a>\u003cbr>\nPrice range: $ (Sandwiches $10 and under) \u003c/p>\n\u003ch3>A Classic Patty Melt with a Californian Touch\n\u003ch3>\n\u003cfigure id=\"attachment_104590\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/IMG_7091.jpg\" alt=\"Sequoia Diner's stellar patty melt is above and beyond what you'd find at a regular diner.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-104590\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7091.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7091-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7091-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7091-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7091-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7091-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7091-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sequoia Diner's stellar patty melt is above and beyond what you'd find at a regular diner. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/h3>\u003c/h3>\u003cp>A charming throwback to the lunch counters of yesteryear, \u003cstrong>\u003ca href=\"http://www.sequoiadiner.com/\" target=\"_blank\">Sequoia Diner\u003c/a>\u003c/strong> opened its doors this past May in Oakland's Laurel District. While they focus on producing good old-fashioned \u003ca href=\"http://www.eastbayexpress.com/oakland/breakfast-of-champions/Content?oid=4412634\" target=\"_blank\">American breakfasts with a Californian sensibility\u003c/a>, the star of their short lunch menu is their exceptional patty melt, which rises far above what you'd find at your average greasy spoon. Beginning with two buttery, thick-cut slices of housemade rye bread, a juicy hamburger patty (made with humanely raised meat) rests on top of a solid layer of grilled onions, melted Swiss cheese and Russian dressing. Not that you'll need the additional sides of a baby arugula salad, dill pickles and home fries, but those accompany your sizable sandwich as well. Save room for dessert if you can as their cookies and pastries are also all baked on the premises. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.sequoiadiner.com/\" target=\"_blank\">Sequoia Diner\u003c/a>\u003c/strong>\u003cbr>\n3719 MacArthur Blvd. [\u003ca href=\"https://goo.gl/maps/xCFiD2aBRS52\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94619\u003cbr>\nPh: (510) 482-3719\u003cbr>\nHours: Open Wed-Sun 8am-2pm, Thu 5-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/sequoiadiner/\" target=\"_blank\">Sequoia Diner\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/sequoia_diner\" target=\"_blank\">@SequoiaDiner\u003c/a>\u003cbr>\nPrice range: $$ (Sandwiches $11-$17)\u003c/p>\n\u003ch3>You Won't Miss Tuna With This Seafood Melt\u003c/h3>\n\u003cfigure id=\"attachment_104856\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/IMG_7142.jpg\" alt=\"The Cook and Her Farmer's outstanding "Big Sur" melt.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-104856\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7142.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7142-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7142-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7142-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7142-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7142-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7142-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Cook and Her Farmer's outstanding \"Big Sur\" melt. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We've complimented the \u003ca href=\"http://thecookandherfarmer.com/\" target=\"_blank\">\u003cstrong>The Cook and Her Farmer's\u003c/strong>\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/30/5-bites-gratifying-grilled-cheese-sandwiches-in-oakland/\" target=\"_blank\"> picturesque, slow-cooked grilled cheese in a previous post\u003c/a>. But their \"Big Sur Melt\" takes it one step further by adding tender bites of Florida Gulf shrimp, slivers of green onion and housemade seasonal \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Mostarda\" target=\"_blank\">mostarda\u003c/a>\u003c/em> to the mix of melted aged Gruyère, dry Jack and \u003cem>pecorino\u003c/em> cheeses. It's arguably tastier than its sibling sandwich and puts most other seafood-based melts to shame. (Although two other restaurants I mentioned in that same write-up, \u003cstrong>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/30/5-bites-gratifying-grilled-cheese-sandwiches-in-oakland/\" target=\"_blank\">The Sacred Wheel\u003c/a> \u003c/strong> and \u003cstrong>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/09/22/5-bites-the-best-breakfast-sandwiches-in-oakland/\" target=\"_blank\">Stag's Lunchette\u003c/a> \u003c/strong>, certainly have noteworthy tuna melt contenders.) If you're able to polish off this entire sandwich, you may find yourself curling up for a nap underneath your table afterwards. \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://thecookandherfarmer.com/\" target=\"_blank\">\u003cstrong>The Cook and Her Farmer\u003c/strong>\u003c/a>\u003cbr>\n907 Washington Street [\u003ca href=\"https://goo.gl/maps/XV4BH73kMqQ2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 285-6140\u003cbr>\nHours: Mon 9am-4pm; Tue-Thu 9am-9pm; Fri-Sat 9am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/thecookandherfarmer\" target=\"_blank\">The Cook and Her Farmer\u003c/a>\u003cbr>\nPrice range: $$ Sandwiches ($11-$17)\u003c/p>\n\u003ch3>For When You Want All the Melts\n\u003ch3>\n\u003cfigure id=\"attachment_104547\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/IMG_7062.jpg\" alt=\"Harissa, a North African chili paste, adds a hint of earthy flavor to Saul's turkey melts. \" width=\"1920\" height=\"1079\" class=\"size-full wp-image-104547\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7062.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7062-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7062-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7062-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7062-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7062-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Harissa, a North African chili paste, adds a hint of earthy flavor to Saul's turkey melts. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/h3>\u003c/h3>\u003cp>Feeling indecisive? Fortunately there's three tantalizingly good melts to choose from at \u003cstrong>\u003ca href=\"http://www.saulsdeli.com/\" target=\"_blank\">Saul's\u003c/a>\u003c/strong>, the venerable Berkeley restaurant and deli that's been serving up their distinctive take on Jewish food for over 25 years. Given their emphasis on seasonal, local and sustainable ingredients, their turkey melt's stuffed with \u003ca href=\"http://www.eatlikeitmatters.com/\" target=\"_blank\">BN Ranch\u003c/a> turkey with mushrooms, Swiss cheese and a mildly spicy roasted pepper \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Harissa\" target=\"_blank\">harissa\u003c/a>\u003c/em> sauce on grilled \u003ca href=\"http://www.acmebread.com/\" target=\"_blank\">Acme\u003c/a> sourdough bread (or choose your own.) They also offer the two standard classics: a tuna melt (with Oregon line caught albacore tuna salad with cheddar or Swiss on rye) and a patty melt. Along with their complimentary pickle plate, you'll also get coleslaw, potato salad or mixed green salad as a side; or sub in latkes, knishes, fries or fruit. You can also order just half a sandwich with or without a cup of soup for a lighter meal. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.saulsdeli.com/\" target=\"_blank\">Saul's Restaurant & Delicatessen\u003c/a>\u003c/strong>\u003cbr>\n1475 Shattuck Avenue [\u003ca href=\"https://goo.gl/maps/QDFcHECqjZK2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94709\u003cbr>\nPh: (510) 848-DELI (3354)\u003cbr>\nHours: Breakfast & lunch served from 8am-2pm Mon-Fri; 8am-3pm Sat-Sun; Burgers and melts served all day after 11am; Dinner served from 4-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/SaulsDeli/?ref=ts\" target=\"_blank\">Saul's Deli\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/saulsdeli\" target=\"_blank\">@saulsdeli\u003c/a>\u003cbr>\nPrice range: $$ (Sandwiches $11-$17)\u003c/p>\n\u003ch3>A Double Cheese Extravaganza\n\u003ch3>\n\u003cfigure id=\"attachment_104545\" class=\"wp-caption aligncenter\" style=\"max-width: 4000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/IMG_7025-e1.jpg\" alt=\"The Peasant Courtyard's Parmesan-encrusted patty melt is a real show stopper.\" width=\"4000\" height=\"2248\" class=\"size-full wp-image-104545\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7025-e1.jpg 4000w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7025-e1-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7025-e1-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7025-e1-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7025-e1-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7025-e1-960x540.jpg 960w\" sizes=\"(max-width: 4000px) 100vw, 4000px\">\u003cfigcaption class=\"wp-caption-text\">The Peasant Courtyard's Parmesan-encrusted patty melt is a real show stopper. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/h3>\u003c/h3>\u003cp>True to its name, \u003cstrong>\u003ca href=\"http://rodneyworth.com/peasants-courtyard/\" target=\"_blank\">The Peasant’s Courtyard\u003c/a>\u003c/strong> has a welcoming outdoor space as well as a cozy, cottage-like atmosphere indoors. One of their signature sandwiches is their show-stopping patty melt. Once you're done admiring its crunchy halo of Parmesan cheese on sourdough bread, you'll appreciate its rich fillings: melted Swiss cheese, sautéed onions and a half-pound of certified Angus beef that's slathered with Russian dressing. A side salad or French fries are included, or substitute in a cup of soup, onion rings or fruit for a few more dollars. They also serve an excellent tuna melt prepared with Albacore tuna, cheddar cheese, tomato, lettuce and sliced red onion on sourdough for a simpler alternative. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://rodneyworth.com/peasants-courtyard/\" target=\"_blank\">The Peasant’s Courtyard\u003c/a>\u003c/strong>\u003cbr>\n3195 Danville Blvd. [\u003ca href=\"https://goo.gl/maps/TcRnnXu4TrR2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nAlamo, CA 94507\u003cbr>\nPh: (925) 362-0088\u003cbr>\nHours: Everyday from 7:30am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/The-Peasants-Courtyard-114485648570493/\" target=\"_blank\">The Peasant's Courtyard\u003c/a>\u003cbr>\nPrice range: $$ (Sandwiches $11-$17)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
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"officialWebsiteLink": "/californiareportmagazine",
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"order": 10
},
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},
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"id": "city-arts",
"title": "City Arts & Lectures",
"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
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"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
"site": "news",
"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
"subscribe": {
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"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
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"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
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"officialWebsiteLink": "/podcasts/closealltabs",
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"order": 1
},
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"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"meta": {
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"meta": {
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"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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},
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"source": "kqed",
"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"id": "freakonomics-radio",
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"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
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},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/381444908/podcast.xml"
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"rss": "https://feeds.npr.org/510051/podcast.xml"
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},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"officialWebsiteLink": "https://www.npr.org/series/423302056/hidden-brain",
"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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},
"how-i-built-this": {
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"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
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"source": "npr"
},
"link": "/radio/program/how-i-built-this",
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"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"officialWebsiteLink": "/podcasts/hyphenacion",
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"order": 15
},
"link": "/podcasts/hyphenacion",
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"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
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},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"source": "kqed",
"order": 18
},
"link": "/podcasts/jerrybrown",
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
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},
"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
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"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
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"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
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"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
"meta": {
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"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
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