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And, in my quest for satisfying my appetite, it has become equally important to know the best business practices of companies supplying products I crave, and ultimately purchase.\u003c/p>\n\u003cp>So, in searching for rye bread, besides taste, texture, and loaf longevity; I also wanted to know about the bakeries choices regarding: source and quality of ingredients, environmentally-conscious production processes, benefits for employees and hiring practices, community involvement, and altruistic endeavors. My intention was to not only satisfy my yen but to also support local bakeries doing the right thing.\u003c/p>\n\u003cp>I was open to exploring and tasting a variety of types beyond the classic Jewish deli rye and found a range of styles originating from mostly European countries. I woke up to the fact that rye bread is not synonymous with the taste of caraway and there are cultural and environmental influences that determine flavor, density and digestibility.\u003c/p>\n\u003cp>Tartine co-owner and baker Chad Robertson shared that for the past five to seven years he has been inspired by a modern grain resurgence that has dominated the bread landscape- a movement to bring back heirloom and ancient grains. He went to Denmark where heirloom Nordic grains were being revived, specifically varieties of rye popular with Danish culture and the open-faced sandwiches known as \u003ca href=\"https://en.wikipedia.org/wiki/Sm%C3%B8rrebr%C3%B8d\">smørrebrød\u003c/a> (essentially, a Danish \u003ca href=\"https://en.wikipedia.org/wiki/Open_sandwich\">tartine\u003c/a>). He loved the idea of this culinary trend but realized the bread was hard on his digestion. He discovered that sprouting the rye alleviated these problems and this realization along with the recipe from his Danish chef friend, René’s Bolvig, became the inspiration for the Seeded Sprouted Rye available at Tartine (the recipe is called René’s Rye and is available in his book, Tartine Book No.3.)\u003c/p>\n\u003cfigure id=\"attachment_126447\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126447\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_1040-new1.jpg\" alt=\"The interiors exposed of rye breads from San Francisco bakeries.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1040-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1040-new1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1040-new1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1040-new1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1040-new1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1040-new1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1040-new1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1040-new1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1040-new1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1040-new1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The interiors exposed of rye breads from San Francisco bakeries. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Tasting the Rye\u003c/strong>\u003cbr>\nThe rye tasting was based on sampling the fresh bread plain and then tasting it as toast with unsalted butter. I was curious about flavor, consistency, the relationship between crust and \u003ca href=\"http://www.thefreshloaf.com/faqs/glossary\">crumb\u003c/a>, the effect of toasting the bread, and loaf longevity. After three days of storage, using \u003ca href=\"http://www.joseybakerbread.com/home\">Josey Baker’s\u003c/a> advice on \u003ca href=\"http://www.joseybakerbread.com/love-your-loaf/\">How To Love Your Loaf\u003c/a>, the breads were assessed for level of freshness and eat-ability – both plain and toasted.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Check out the Ryes sampled in San Francisco:\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_126458\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126458\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_1088-new.jpg\" alt=\"Noe Valley Bakery rye bread.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1088-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1088-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1088-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1088-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1088-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1088-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1088-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1088-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1088-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1088-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Noe Valley Bakery rye bread. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"https://noevalleybakery.com/\">Noe Valley Bakery\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://noevalleybakery.com/pages/what-we-make\">\u003cstrong>Rye Bread\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>What's In It\u003c/strong>\u003cbr>\n\u003cem>Rye Bread\u003c/em>: Organic whole dark rye flour, organic wheat flour, organic whole wheat flour, water, sea salt, caraway seeds. Price: $5.25\u003c/p>\n\u003cp>\u003cstrong>Why Buy This Rye\u003c/strong>\u003cbr>\nNoe Valley Bakery's \u003cem>Rye Bread\u003c/em> is a fairly dense sour-based rye with a thick crust, chewy crumb, and strong but not too intense caraway flavor. According to co-owner/baker Michael Gassen, the rye is styled to resemble a good German rye, satisfy his wife's and mother-in-law's cravings for rye toast with cream cheese, and please Jewish East Coast transplants who, like me, miss the real deal. The crust was a bit tough when plain but became nice and crunchy when toasted. After day three, the rye was best consumed as toast with butter.\u003c/p>\n\u003cp>I found the bread scoring on this loaf to be quite attractive and Michael said it functioned to help keep the bread's cylindrical shape. To further maintain its shape, this rye goes through a long \u003ca href=\"https://www.thespruce.com/retarding-427620\">retardation\u003c/a> (a cold process versus the warm process of fermentation), is free form, and \u003ca href=\"https://en.wikipedia.org/wiki/Proofing_(baking_technique)\">proofed\u003c/a> in a \u003ca href=\"https://www.google.com/search?q=what+is+a+couche+for+bread&rlz=1C5CHFA_enUS708US709&source=lnms&tbm=isch&sa=X&ved=0ahUKEwiHzrTCyLLaAhWBGnwKHeIWChQQ_AUICygC&biw=1279&bih=727\">couche\u003c/a> as opposed to a \u003ca href=\"https://www.google.com/search?q=what+is+a+banneton+for+bread&rlz=1C5CHFA_enUS708US709&source=lnms&tbm=isch&sa=X&ved=0ahUKEwjhqJmOybLaAhUJr1QKHWLMB8EQ_AUICygC&biw=1279&bih=727\">banneton\u003c/a>. The sourdough starter used for this bread dates back to 1983, a blend of Italian \u003ca href=\"https://en.wikipedia.org/wiki/Muscat_(grape)\">Muscat\u003c/a> grapes and organic rye flour from Giusto's.\u003c/p>\n\u003cfigure id=\"attachment_126460\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126460\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_1122-new.jpg\" alt=\"Noe Valley Bakery rye bread interior.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1122-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1122-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1122-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1122-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1122-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1122-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1122-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1122-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1122-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1122-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Noe Valley Bakery rye bread interior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What They Are Doing Right\u003c/strong>\u003cbr>\nAll of Noe Valley Bakery's cake and bread flours are organic and are purchased from \u003ca href=\"http://www.kgbakerysupply.com/\">Keith Giusto Bakery Supply\u003c/a> and \u003ca href=\"https://centralmilling.com/\">Central Milling\u003c/a>.\u003c/p>\n\u003cp>Since the bakery opened, all leftovers have been donated to Mary Risley's \u003ca href=\"http://www.foodrunners.org/\">Food Runners\u003c/a> which collects and distributes food to those in need. Recently, Noe Valley Bakery has started to work with Cathrine Sneed's \u003ca href=\"https://www.gardenproject.org/\">The Garden Project\u003c/a> whose mission is to empower at risk youth by teaching them organic gardening and landscaping skills. The food they grow gets donated to local pantries and the bakery will be contributing the bread portion of that donation. Noe Valley Bakery also does demonstrations and participates in bake sales to support local public schools.\u003c/p>\n\u003cp>Environmental best practices include working with \u003ca href=\"https://www.recology.com/recology-san-francisco/\">Recology\u003c/a> to recycle and compost. The bakery is conscious of packaging waste and makes sure use compostable materials.\u003c/p>\n\u003cp>Before San Francisco mandated that \u003ca href=\"http://sfcityoption.org/hcso-compliance/employer-spending-requirement-esr/\">small business employers provide healthcare\u003c/a> for employees, Noe Valley bakery had already been offering full and part-time employees health benefits since 1994 when the bakery opened. Michael emphasized that the management cares about what is going on, pays attention, and works to fix problems related to conflict amongst employees in the bakery. He talked about how retention has become more difficult in the bakery business due to increased competition and they try to be fair with pay increases, \"When minimum wages go up – everyone’s wages go up.\"\u003c/p>\n\u003cfigure id=\"attachment_126451\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126451\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7077-new.jpg\" alt=\"Noe Valley Bakery bread display on 24th Street.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7077-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7077-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7077-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7077-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7077-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7077-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7077-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7077-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7077-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7077-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Noe Valley Bakery bread display on 24th Street. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_126453\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126453\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7080-new.jpg\" alt=\"Noe Valley Bakery 24th Street interior.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7080-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7080-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7080-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7080-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7080-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7080-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7080-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7080-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7080-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7080-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Noe Valley Bakery 24th Street interior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Where To Get It\u003c/strong>\u003cbr>\nRetail locations: \u003ca href=\"https://www.google.com/maps/search/Noe+Valley+Bakery/@37.7459128,-122.467453,14z\">MAP\u003c/a>\u003c/p>\n\u003cul>\n\u003cli>4073 24th Street, San Francisco\u003c/li>\n\u003cli>28 West Portal Avenue, San Francisco\u003c/li>\n\u003c/ul>\n\u003chr>\n\u003cfigure id=\"attachment_126480\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126480\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_0814-new.jpg\" alt=\"Wise Sons Deli Jewish Rye Bread.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0814-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0814-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0814-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0814-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0814-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0814-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0814-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0814-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0814-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0814-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Wise Sons Deli Jewish Rye Bread. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"http://wisesonsdeli.com/\">Wise Sons Jewish Delicatessen\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"http://wisesonsdeli.com/about/our-food/\">\u003cstrong>Jewish Rye Bread\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>What's In It\u003c/strong>\u003cbr>\n\u003cem>Jewish Rye Bread\u003c/em>: Flour, yeast, sea salt, water, caraway, rye flour, natural starter. Price: $8.00\u003c/p>\n\u003cp>\u003cstrong>Why Buy This Rye\u003c/strong>\u003cbr>\nWise Sons \u003cem>Jewish Rye\u003c/em> lives up to what it was intended for...a classic sandwich bread to accompany a hefty portion of pastrami or corned beef. The crumb is spongy but not mushy, the cornmeal crust adds some texture to contrast with the soft interior, and the caraway and sour flavors seem just right. The bread uses both yeast as well as natural sourdough starter to help with the leavening and the starter provides good sour flavor. This big loaf makes great toast on day one, as well as on day three.\u003c/p>\n\u003cp>Co-founder Evan Bloom grew up in Los Angeles eating seeded Jewish corn rye from \u003ca href=\"http://beasbakery.com/\">Bea's Bakery\u003c/a>, the inspiration for Wise Sons rye. According to Evan, Bea's is a main bread supplier to many of the famous LA delis.\u003c/p>\n\u003cp>\u003cem>Evan shared a tip that you can do at home:\u003c/em>\u003cbr>\n\"One trick we do in the store is called 'double baking.' When you put a loaf of bread in a plastic bag it tends to get a little soft, so we put the bread into the oven for a few minutes at 400 degrees. That gets the whole loaf extra crunchy on the outside and then when you slice it, you have this nice contrast, and your sandwich is crusty outside and soft inside, which I think is one of the keys to a good pastrami sandwich.\"\u003c/p>\n\u003cfigure id=\"attachment_126477\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126477\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_0921-use1.jpg\" alt=\"Wise Sons Deli Jewish Rye Bread interior.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0921-use1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0921-use1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0921-use1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0921-use1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0921-use1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0921-use1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0921-use1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0921-use1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0921-use1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0921-use1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Wise Sons Deli Jewish Rye Bread interior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What They Are Doing Right\u003c/strong>\u003cbr>\nWise Sons uses \u003ca href=\"http://giustos.com/\">Giusto's\u003c/a> peak performer unbleached wheat flour which is a medium gluten bread flour, for their rye. It is not organic. They also use \u003ca href=\"https://centralmilling.com/\">Central Milling\u003c/a> flour for the bagels they produce.\u003c/p>\n\u003cp>The ingredients used for the products are kosher but the baking facility is not. Their green practices include recycling and composting waste.\u003c/p>\n\u003cp>Wise Sons donates their leftover when they have them to \u003ca href=\"http://www.foodrunners.org/\">Food Runners\u003c/a> and does many local non-profit in-kind donations for auctions and events.\u003c/p>\n\u003cp>Full comprehensive health insurance is completely covered for all employees. They offer job skills training and teach computer skills to employees who express interest. The company promotes from within whenever possible and compensates at appropriate rates above market rate. Wise Sons also offers a 401k but not many employees have taken advantage of this benefit.\u003c/p>\n\u003cfigure id=\"attachment_126473\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-126473\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7058-new.jpg\" alt=\"Bread display inside Wise Sons Deli on 24th Street - the rye bread is on the top left.\" width=\"1000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7058-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7058-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7058-new-800x1066.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7058-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7058-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7058-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7058-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7058-new-520x693.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Bread display inside Wise Sons Deli on 24th Street - the rye bread is on the top left.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_126474\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126474\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7063-new.jpg\" alt=\"Outside WIse Sons Deli on 24th Street.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7063-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7063-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7063-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7063-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7063-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7063-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7063-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7063-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7063-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7063-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Outside WIse Sons Deli on 24th Street.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Where To Get It\u003c/strong>\u003cbr>\nLocations:\u003c/p>\n\u003cul>\n\u003cli>\u003cem>24th Street Deli:\u003c/em> 3150 24th Street, San Francisco \u003ca href=\"https://www.google.com/maps/place/Wise+Sons+Jewish+Delicatessen/@37.752537,-122.4175279,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7e40e70998bd:0xcebdc35b2cd197a6!8m2!3d37.7525328!4d-122.4153339\">MAP\u003c/a>\u003c/li>\n\u003cli>\u003cem>Fillmore Bagel & Bakery:\u003c/em> 1520 Fillmore Street, San Francisco \u003ca href=\"https://www.google.com/maps/place/Wise+Sons+Bagel+%26+Bakery/@37.7836479,-122.4346643,17z/data=!3m1!4b1!4m5!3m4!1s0x808580b90ac02eb3:0xfb26b42f3af4831d!8m2!3d37.7836437!4d-122.4324703\">MAP\u003c/a>\u003c/li>\n\u003cli>\u003cem>Hayes Valley Bagel & Coffee:\u003c/em> 537 Octavia Street, San Francisco \u003ca href=\"https://www.google.com/maps/place/Wise+Sons+Bagel+%26+Coffee/@37.7772839,-122.4271466,17z/data=!3m1!4b1!4m5!3m4!1s0x808580a263bb8675:0x1392aff566f1c214!8m2!3d37.7772839!4d-122.4249579\">MAP\u003c/a>\u003c/li>\n\u003cli>\u003cem>Inside the Contemporary Jewish Museum:\u003c/em> 736 Mission St, San Francisco \u003ca href=\"https://www.google.com/maps/place/736+Mission+St%2C+San+Francisco%2C+CA+94103\">MAP\u003c/a>\u003c/li>\n\u003cli>\u003cem>Larkspur Bagelry:\u003c/em> 2227 Larkspur Landing Circle, Larkspur \u003ca href=\"https://www.google.com/maps/place/Wise+Sons+Larkspur+Bagelry/@37.947393,-122.5113227,17z/data=!3m1!4b1!4m5!3m4!1s0x80859a4387ce842d:0x52c5b7d13eff6188!8m2!3d37.947393!4d-122.509134\">MAP\u003c/a>\u003c/li>\n\u003cli>\u003cem>Wise Sons Tokyo:\u003c/em> Marunouchi Building B1F 2-4-1 Marunouchi Chiyoda-ku Tokyo 100-6390 Japan \u003ca href=\"https://www.google.com/maps/place/WISE+SONS+TOKYO/@35.6809891,139.7614621,17z/data=!4m8!1m2!2m1!1z44Ov44Kk44K6IOOCteODs-OCuiDjg4jjgqbjgq3jg6fjgqYgTWFydW5vdWNoaSBCdWlsZGluZyBCMUYgMi00LTEgTWFydW5vdWNoaSBDaGl5b2RhLWt1IFRva3lvIDEwMC02MzkwIEphcGFuIOadseS6rOmDveWNg-S7o-eUsOWMuuS4uOOBruWGhSAyLTQtMSDkuLjjg5Pjg6sgQjFG!3m4!1s0x60188bf9f1df2f21:0x3764b3ec6b6d6639!8m2!3d35.6809285!4d139.7635127\">MAP\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://wisesonsdeli.com/location/farmersmarket/\">Farmers' Markets\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://wisesonsdeli.com/location/retail-locations/\">Retail Outlets\u003c/a>\u003c/li>\n\u003c/ul>\n\u003chr>\n\u003cfigure id=\"attachment_126507\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126507\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_0824-new.jpg\" alt=\"Josey Baker Dark Mountain Rye bread.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0824-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0824-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0824-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0824-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0824-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0824-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0824-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0824-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0824-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0824-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Josey Baker Dark Mountain Rye bread. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"https://www.joseybakerbread.com/\">Josey Baker Bread\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.joseybakerbread.com/bread/\">\u003cstrong>Dark Mountain Rye and Red, White & Rye\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>What's In It\u003c/strong>\u003cbr>\n\u003cem>Dark Mountain Rye\u003c/em>: Organic whole rye flour, sesame seeds, sunflower seeds, flax seeds, cornmeal, sourdough culture, sea salt. Price: $7.49\u003c/p>\n\u003cfigure id=\"attachment_126524\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126524\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7035-new.jpg\" alt=\"Josey Baker Dark Mountain Rye bread for sale at The Mill.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7035-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7035-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7035-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7035-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7035-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7035-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7035-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7035-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7035-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7035-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Josey Baker Dark Mountain Rye bread for sale at The Mill. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Red, White & Rye\u003c/em>: Organic whole wheat flour, organic whole rye flour, sourdough culture, sea salt. Price: $6.99\u003c/p>\n\u003cfigure id=\"attachment_126523\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126523\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7034-new.jpg\" alt=\"Josey Baker Red, White & Rye bread for sale at The Mill.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7034-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7034-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7034-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7034-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7034-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7034-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7034-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7034-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7034-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7034-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Josey Baker Red, White & Rye bread for sale at The Mill. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Josey Baker Bread also sells other breads that contain rye: \u003cem>Whole-Grain Wonder Bread\u003c/em>, \u003cem>Molasses Bread\u003c/em>, \u003cem>Sesame Seed Bread\u003c/em>, \u003cem>JBB Griddle Cake Mix\u003c/em>, and \u003cem>100% Stone Ground Whole Rye Flour\u003c/em> (and technically Josey said all the breads have an element of rye in them since a rye sourdough starter is used for all breads)\u003c/p>\n\u003cp>\u003cstrong>Why Buy This Rye\u003c/strong>\u003cbr>\n\u003cem>Dark Mountain Rye\u003c/em>\u003cbr>\nJosey's Dark Mountain Rye is savory and seedy (in a good way). It's a hearty, brawny bread that would be good for survival outings in the woods since it packs some serious loaf longevity. By day three, the rye was still soft enough to eat plain but tasted best toasted with butter. This high fiber, dense bread, is pure rye with no wheat added. The organic rye flour is freshly milled at The Mill and is also available for purchase. Only rye sourdough starter is used to bake all the breads, commercial yeast is not included.\u003c/p>\n\u003cp>Josey said he was never attracted to Jewish deli-style rye which he called, \"white bread with a token of rye and an overpowering amount of caraway.\" He was inspired by Scandinavian-style ryes like \u003ca href=\"https://www.facebook.com/annasrye/\">Anna's Daughters' Rye\u003c/a>, \u003ca href=\"http://kantinesf.com/buy-our-rye-bread/\">Kantine Sprouted Rye\u003c/a>, as well as Tartine's Danish Seeded Sprouted Rye (featured in this guide).\u003c/p>\n\u003cfigure id=\"attachment_126514\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126514\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_0883-use1.jpg\" alt=\"\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0883-use1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0883-use1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0883-use1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0883-use1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0883-use1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0883-use1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0883-use1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0883-use1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0883-use1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0883-use1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Josey Baker's Dark Mountain Rye bread. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_126515\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126515\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_0895-new.jpg\" alt=\"Josey Baker Dark Mountain Rye bread interior.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0895-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0895-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0895-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0895-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0895-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0895-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0895-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0895-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0895-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0895-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Josey Baker's Dark Mountain Rye bread interior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Red, White & Rye\u003c/em>\u003cbr>\nThis hearth (round) loaf is cakey, spongy and has a unique sweet flavor that tastes amazing! When asked about this specific flavor Josey replied, \"That’s actually just a naturally occurring flavor of the red wheat that we use, and it pops like that because of the fresh Milling!!\"\u003c/p>\n\u003cp>As toast, the moist crumb remains but the crust is crispier and adds a nice textural contrast. By day three, the bread is not as spongy but is still great \u003ca href=\"http://www.businessinsider.com/we-tried-the-fancy-4-toast-san-francisco-is-going-crazy-for-2015-6\">$4 toast\u003c/a>.\u003c/p>\n\u003cp>This bread uses the same dough as the Whole-Grain Wonder Bread but the Wonder Bread is baked in a pan. These breads are mostly wheat—a blend of red and white wheat and some rye as well.\u003c/p>\n\u003cfigure id=\"attachment_126509\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126509\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_0841-new.jpg\" alt=\"Josey Baker Red, White & Rye bread.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0841-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0841-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0841-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0841-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0841-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0841-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0841-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0841-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0841-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0841-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Josey Baker Red, White & Rye bread. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_126520\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126520\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_0963-new.jpg\" alt=\"Josey Baker Red, White & Rye bread interior.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0963-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0963-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0963-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0963-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0963-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0963-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0963-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0963-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0963-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0963-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Josey Baker Red, White & Rye bread interior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What They Are Doing Right\u003c/strong>\u003cbr>\nJosey Baker Bread uses all organic flour and grains. The whole grain flours are milled at The Mill and the sifted flour is from \u003ca href=\"http://www.kgbakerysupply.com/\">Keith Giusto Bakery Supply\u003c/a>. \u003ca href=\"https://centralmilling.com/\">Central Milling\u003c/a> in Petaluma is the source of whole grain rye and wheat is grown in California by \u003ca href=\"https://www.communitygrains.com/our-farms/\">Fritz Durst\u003c/a> and \u003ca href=\"https://www.communitygrains.com/\">Community Grains\u003c/a> serves as the matchmaker between JBB and Fritz.\u003c/p>\n\u003cp>Like Wise Sons and Noe Valley Bakery, Josey Baker Breads donates leftover products to \u003ca href=\"http://www.foodrunners.org/\">Food Runners\u003c/a>. JBB also donates a couple of pizza parties a month and participates in auctions and raffles.\u003c/p>\n\u003cp>Josey used to be an educator so he is inclined to be supportive to local schools. JBB plans to take on high school interns this summer to give them experience working in a bakery. They have classes several times a week at The Mill and a formal apprenticeship program.\u003c/p>\n\u003cp>The bakery is green-friendly. Bags are recyclable and for wholesale deliveries large trays are used instead of bags. Sourcing organic ingredients contributes to having environmentally conscious practices. And since they deal mostly with flour and water, natural cleaning products are used.\u003c/p>\n\u003cp>When discussing employer practices Josey said, \"I am proud of our culture and business.\" JBB provides employees with flexible work schedules, pays 100% healthcare, includes dental and vision for a minimal fee, has a partnership with a yoga studio so employees pay $5 for yoga classes, feeds employees meals during shifts, and has competitive salaries that start above minimum wage. He differentiated his company practices from traditional kitchen culture which he defines as \"militaristic, hierarchical, misogynist bullshit.\" The majority of people on his management team are women and they prioritize to keep shifts at 7-8 hours.\u003c/p>\n\u003cfigure id=\"attachment_126525\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126525\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7037-new.jpg\" alt=\"The Mill open kitchen and baking area behind the payment counter.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7037-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7037-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7037-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7037-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7037-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7037-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7037-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7037-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7037-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7037-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Mill open kitchen and baking area behind the payment counter. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_126575\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126575\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7043-new1.jpg\" alt=\"The Mill open kitchen baking area.\" width=\"1920\" height=\"896\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7043-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7043-new1-160x75.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7043-new1-800x373.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7043-new1-768x358.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7043-new1-1020x476.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7043-new1-1180x551.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7043-new1-960x448.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7043-new1-240x112.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7043-new1-375x175.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7043-new1-520x243.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Mill open kitchen baking area. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_126522\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-126522\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7032-new.jpg\" alt=\"Josey Baker bread for sale at The Mill.\" width=\"1000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7032-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7032-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7032-new-800x1066.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7032-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7032-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7032-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7032-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7032-new-520x693.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Josey Baker bread for sale at The Mill. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Where To Get It\u003c/strong>\u003cbr>\nLocations:\u003c/p>\n\u003cul>\n\u003cli>\u003cem>\u003ca href=\"http://www.themillsf.com/\">The Mill\u003c/a>:\u003c/em> 736 Divisadero Street, San Francisco \u003ca href=\"https://www.google.com/maps/place/The+Mill/@37.7764702,-122.4400264,17z/data=!3m1!4b1!4m5!3m4!1s0x808580b02db73457:0x185a61a92a363ce8!8m2!3d37.776466!4d-122.4378324\">MAP\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.joseybakerbread.com/where/\">Restaurants, Bars and Markets\u003c/a>\u003c/li>\n\u003c/ul>\n\u003chr>\n\u003cfigure id=\"attachment_126560\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126560\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_0856-new.jpg\" alt=\"Tartine's Danish Style Rye.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0856-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0856-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0856-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0856-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0856-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0856-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0856-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0856-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0856-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0856-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tartine's Danish Style Sprouted Rye. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"http://www.tartinemanufactory.com/\">Tartine Manufactory\u003c/a> / \u003ca href=\"http://www.tartinebakery.com/\">Tartine Bakery & Cafe\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"http://www.tartinebakery.com/bread/\">\u003cstrong>Danish Style Seeded Sprouted Rye\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>What's In It\u003c/strong>\u003cbr>\n\u003cem>Danish Style Seeded Sprouted Rye\u003c/em>: High-extraction organic spelt flour, organic whole-grain dark rye flour, buttermilk, dark beer, dark malt syrup, water, leaven, fine sea salt, organic sprouted rye berries, sunflower seeds, whole brown flaxseeds, coarsely ground brown flaxseeds, unhulled brown sesame seeds, pumpkin seeds. Price: $13.00\u003c/p>\n\u003cp>\u003cstrong>Why Buy This Rye\u003c/strong>\u003cbr>\nTartine's \u003cem>Danish Style Seeded Sprouted Rye\u003c/em> is dense, sweet and nutty. It is great plain as thinly sliced bread but even better as warm toast spread with melted sweet butter. This sprouted rye tastes healthy and did not bother my stomach. By day three, the plain version was a bit drier but as toast it was still delicious.\u003c/p>\n\u003cfigure id=\"attachment_126558\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126558\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_0848-new.jpg\" alt=\"Tartine's Danish Style Rye.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0848-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0848-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0848-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0848-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0848-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0848-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0848-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0848-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0848-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0848-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tartine's Danish Style Rye. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_126562\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126562\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_0989-new.jpg\" alt=\"Tartine's Danish Style Rye interior.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0989-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0989-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0989-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0989-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0989-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0989-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0989-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0989-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0989-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0989-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tartine's Danish Style Rye interior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What They Are Doing Right\u003c/strong>\u003cbr>\nAccording to co-owner/baker Chad Robertson, all the ingredients at Tartine are organic. The bakery is in partnership with a mill and a farming collective. Two mills work closely together in Washington and Oregon - \u003ca href=\"https://www.camascountrymill.com/\">Camas\u003c/a> is in Oregon, they are farmer millers and grow a lot of grains for Tartine, mill it fresh and ship it every two weeks. \u003ca href=\"http://www.cairnspring.com/\">Cairnspring Mills\u003c/a> in Skagit Valley Washington is one of the richest grain-growing regions in the world with amazing soil. Tartine is building a similar network on the East Coast where they will be expanding next year.\u003c/p>\n\u003cp>Breads are not certified kosher but they may seek out certification at some point.\u003c/p>\n\u003cp>Tartine does not typically have a lot of leftovers but when they do they donate goods to shelters that distribute food. The bakery is supportive to schools, \u003ca href=\"https://edibleschoolyard.org/\">The Edible Schoolyard Project\u003c/a>, and other local community charity organizations. Tartine also provides bakery and pastry donations, gift certificates, and school tours to demonstrate the baking process in action.\u003c/p>\n\u003cp>Regarding environmental-friendly practices, Chad explains that the city of San Francisco provides business incentives to separate out recycled and compostable materials as well as increase the use of compostable products. All of Tartine's to-go containers are compostable.\u003c/p>\n\u003cp>In San Francisco, it is the law to provide healthcare to small business employees and Tartine has been offering the basic requirements: healthcare, paid sick leave, and maternity leave for quite some time. Chad claims they had been providing competitive salaries and were already paying above minimum wage when rates increased.\u003c/p>\n\u003cp>The program that Chad was most excited to talk about was the exchange program with South Korea and Japan. Tartine just opened up in Seoul and they are opening up in Tokyo later this year. They have an exchange program in place where Japanese and Korean bakers come to California to learn from the team in the United States and then bakers from the California team travel to Tokyo or Seoul to collaborate with the teams in Asia.\u003c/p>\n\u003cp>Chad said, \"For me that is something I really love. I have been doing that for a decade and I really wanted to make that opportunity available to my staff. It helps you grow – it helps anyone grow. The more you can travel and see different parts of the world, and the ways that people work, and the things that people make, along with different styles of doing things, it makes life much richer.\"\u003c/p>\n\u003cp>Chad also shared that the Asian teams are being creative, incorporating culturally specific Korean and Japanese ingredients into the Tartine breads they bake. And like the Scandinavian influence we are appreciating via the Seeded Sprouted Rye, Tartine plans to introduce the Bay Area to new breads influenced by the tastes and flavors of Korea and Japan.\u003c/p>\n\u003cfigure id=\"attachment_126563\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126563\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7592-new.jpg\" alt=\"Tartine's Danish Style Rye on display along with other breads at the Manufactory.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7592-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7592-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7592-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7592-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7592-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7592-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7592-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7592-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7592-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7592-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tartine's Danish Style Rye on display along with other breads at the Manufactory. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_126564\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126564\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7594-new.jpg\" alt=\"Tartine's bread and pastries on display at the Manufactory.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7594-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7594-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7594-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7594-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7594-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7594-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7594-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7594-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7594-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7594-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tartine's bread and pastries on display at the Manufactory. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Where To Get It\u003c/strong>\u003cbr>\nLocations:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.tartinemanufactory.com/\">\u003cem>Tartine Manufactory\u003c/em>\u003c/a>: 595 Alabama Street, San Francisco \u003ca href=\"https://www.google.com/maps/place/Tartine+Manufactory/@37.7618501,-122.4141415,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7e308f2ed1bb:0x88d7d35712aa2ba3!8m2!3d37.7618459!4d-122.4119475\">MAP\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.tartinebakery.com/\">\u003cem>Tartine Bakery and Cafe\u003c/em>\u003c/a>: 600 Guerrero Street San Francisco \u003ca href=\"https://www.google.com/maps/place/Tartine+Bakery/@37.7614211,-122.4262871,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7e1807365605:0x601f7a97f0ce6c6b!8m2!3d37.7614169!4d-122.4240931\">MAP\u003c/a>\u003c/li>\n\u003c/ul>\n\u003chr>\n\u003cp>\u003cstrong>Final Note: Rye Love\u003c/strong>\u003cbr>\nThrough this rye exploration, I became aware of the relationship bakers have to their sourdough starter. There is a love connection that spans the time of an intimate and meaningful relationship. The starter is a living organism involved in the birth of their products, co-creating something precious, sacred and unique.\u003c/p>\n\u003cp>When Evan Bloom was told he had 10 minutes to go inside the commissary bakery fire in the Mission and take only what he needed, the eight-year old starter was at the top of the list.\u003c/p>\n\u003cp>Michael Gassen has been using the three starters: white, rye and wheat he initiated in 1993 which form the foundation of the breads and business he shares with his wife, Mary.\u003c/p>\n\u003cp>Josey Baker proudly said: “If you want to get technical about it, rye is in all of our breads because our sourdough culture is a 100% whole grain rye, so the seed from which all of our breads are made is a whole grain rye seed. Rye is at the heart of our bakery.”\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>What was heartwarming to me was the bakers I spoke with all seemed to love their work. Their passion for the craft was reflected in the products as well as their practices. Most were invested in supporting education – both in the community as well as in their businesses. And this sense of nurturance and altruism extended to what they do on a daily basis – feeding people, creating a sense of family amongst their workers, and dough-nating to others in need.\u003c/p>\n\n",
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"excerpt": "After discovering six excellent bakeries making rye bread in the East Bay, I crossed the bridge to find four more in San Francisco. Not only was the bread excellent, but they were also businesses doing the right thing.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>As a born and bred Jewish New Yorker, I recently satisfied my craving for rye bread by exploring \u003ca href=\"https://www.kqed.org/bayareabites/125527/east-bay-bakeries-doing-the-rye-thing\">six East Bay bakeries\u003c/a>. But with Passover over, I decided to cross the bridge to see what kind of rye San Francisco had to offer. During this bread adventure, I found four more guide-worthy bakeries making quality loaves.\u003c/p>\n\u003cp>Having lived half my life in the Bay Area, I've developed a California conscience about knowing where my food comes from. And, in my quest for satisfying my appetite, it has become equally important to know the best business practices of companies supplying products I crave, and ultimately purchase.\u003c/p>\n\u003cp>So, in searching for rye bread, besides taste, texture, and loaf longevity; I also wanted to know about the bakeries choices regarding: source and quality of ingredients, environmentally-conscious production processes, benefits for employees and hiring practices, community involvement, and altruistic endeavors. My intention was to not only satisfy my yen but to also support local bakeries doing the right thing.\u003c/p>\n\u003cp>I was open to exploring and tasting a variety of types beyond the classic Jewish deli rye and found a range of styles originating from mostly European countries. I woke up to the fact that rye bread is not synonymous with the taste of caraway and there are cultural and environmental influences that determine flavor, density and digestibility.\u003c/p>\n\u003cp>Tartine co-owner and baker Chad Robertson shared that for the past five to seven years he has been inspired by a modern grain resurgence that has dominated the bread landscape- a movement to bring back heirloom and ancient grains. He went to Denmark where heirloom Nordic grains were being revived, specifically varieties of rye popular with Danish culture and the open-faced sandwiches known as \u003ca href=\"https://en.wikipedia.org/wiki/Sm%C3%B8rrebr%C3%B8d\">smørrebrød\u003c/a> (essentially, a Danish \u003ca href=\"https://en.wikipedia.org/wiki/Open_sandwich\">tartine\u003c/a>). He loved the idea of this culinary trend but realized the bread was hard on his digestion. He discovered that sprouting the rye alleviated these problems and this realization along with the recipe from his Danish chef friend, René’s Bolvig, became the inspiration for the Seeded Sprouted Rye available at Tartine (the recipe is called René’s Rye and is available in his book, Tartine Book No.3.)\u003c/p>\n\u003cfigure id=\"attachment_126447\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126447\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_1040-new1.jpg\" alt=\"The interiors exposed of rye breads from San Francisco bakeries.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1040-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1040-new1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1040-new1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1040-new1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1040-new1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1040-new1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1040-new1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1040-new1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1040-new1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1040-new1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The interiors exposed of rye breads from San Francisco bakeries. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Tasting the Rye\u003c/strong>\u003cbr>\nThe rye tasting was based on sampling the fresh bread plain and then tasting it as toast with unsalted butter. I was curious about flavor, consistency, the relationship between crust and \u003ca href=\"http://www.thefreshloaf.com/faqs/glossary\">crumb\u003c/a>, the effect of toasting the bread, and loaf longevity. After three days of storage, using \u003ca href=\"http://www.joseybakerbread.com/home\">Josey Baker’s\u003c/a> advice on \u003ca href=\"http://www.joseybakerbread.com/love-your-loaf/\">How To Love Your Loaf\u003c/a>, the breads were assessed for level of freshness and eat-ability – both plain and toasted.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Check out the Ryes sampled in San Francisco:\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_126458\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126458\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_1088-new.jpg\" alt=\"Noe Valley Bakery rye bread.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1088-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1088-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1088-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1088-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1088-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1088-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1088-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1088-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1088-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1088-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Noe Valley Bakery rye bread. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"https://noevalleybakery.com/\">Noe Valley Bakery\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://noevalleybakery.com/pages/what-we-make\">\u003cstrong>Rye Bread\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>What's In It\u003c/strong>\u003cbr>\n\u003cem>Rye Bread\u003c/em>: Organic whole dark rye flour, organic wheat flour, organic whole wheat flour, water, sea salt, caraway seeds. Price: $5.25\u003c/p>\n\u003cp>\u003cstrong>Why Buy This Rye\u003c/strong>\u003cbr>\nNoe Valley Bakery's \u003cem>Rye Bread\u003c/em> is a fairly dense sour-based rye with a thick crust, chewy crumb, and strong but not too intense caraway flavor. According to co-owner/baker Michael Gassen, the rye is styled to resemble a good German rye, satisfy his wife's and mother-in-law's cravings for rye toast with cream cheese, and please Jewish East Coast transplants who, like me, miss the real deal. The crust was a bit tough when plain but became nice and crunchy when toasted. After day three, the rye was best consumed as toast with butter.\u003c/p>\n\u003cp>I found the bread scoring on this loaf to be quite attractive and Michael said it functioned to help keep the bread's cylindrical shape. To further maintain its shape, this rye goes through a long \u003ca href=\"https://www.thespruce.com/retarding-427620\">retardation\u003c/a> (a cold process versus the warm process of fermentation), is free form, and \u003ca href=\"https://en.wikipedia.org/wiki/Proofing_(baking_technique)\">proofed\u003c/a> in a \u003ca href=\"https://www.google.com/search?q=what+is+a+couche+for+bread&rlz=1C5CHFA_enUS708US709&source=lnms&tbm=isch&sa=X&ved=0ahUKEwiHzrTCyLLaAhWBGnwKHeIWChQQ_AUICygC&biw=1279&bih=727\">couche\u003c/a> as opposed to a \u003ca href=\"https://www.google.com/search?q=what+is+a+banneton+for+bread&rlz=1C5CHFA_enUS708US709&source=lnms&tbm=isch&sa=X&ved=0ahUKEwjhqJmOybLaAhUJr1QKHWLMB8EQ_AUICygC&biw=1279&bih=727\">banneton\u003c/a>. The sourdough starter used for this bread dates back to 1983, a blend of Italian \u003ca href=\"https://en.wikipedia.org/wiki/Muscat_(grape)\">Muscat\u003c/a> grapes and organic rye flour from Giusto's.\u003c/p>\n\u003cfigure id=\"attachment_126460\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126460\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_1122-new.jpg\" alt=\"Noe Valley Bakery rye bread interior.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1122-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1122-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1122-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1122-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1122-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1122-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1122-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1122-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1122-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1122-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Noe Valley Bakery rye bread interior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What They Are Doing Right\u003c/strong>\u003cbr>\nAll of Noe Valley Bakery's cake and bread flours are organic and are purchased from \u003ca href=\"http://www.kgbakerysupply.com/\">Keith Giusto Bakery Supply\u003c/a> and \u003ca href=\"https://centralmilling.com/\">Central Milling\u003c/a>.\u003c/p>\n\u003cp>Since the bakery opened, all leftovers have been donated to Mary Risley's \u003ca href=\"http://www.foodrunners.org/\">Food Runners\u003c/a> which collects and distributes food to those in need. Recently, Noe Valley Bakery has started to work with Cathrine Sneed's \u003ca href=\"https://www.gardenproject.org/\">The Garden Project\u003c/a> whose mission is to empower at risk youth by teaching them organic gardening and landscaping skills. The food they grow gets donated to local pantries and the bakery will be contributing the bread portion of that donation. Noe Valley Bakery also does demonstrations and participates in bake sales to support local public schools.\u003c/p>\n\u003cp>Environmental best practices include working with \u003ca href=\"https://www.recology.com/recology-san-francisco/\">Recology\u003c/a> to recycle and compost. The bakery is conscious of packaging waste and makes sure use compostable materials.\u003c/p>\n\u003cp>Before San Francisco mandated that \u003ca href=\"http://sfcityoption.org/hcso-compliance/employer-spending-requirement-esr/\">small business employers provide healthcare\u003c/a> for employees, Noe Valley bakery had already been offering full and part-time employees health benefits since 1994 when the bakery opened. Michael emphasized that the management cares about what is going on, pays attention, and works to fix problems related to conflict amongst employees in the bakery. He talked about how retention has become more difficult in the bakery business due to increased competition and they try to be fair with pay increases, \"When minimum wages go up – everyone’s wages go up.\"\u003c/p>\n\u003cfigure id=\"attachment_126451\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126451\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7077-new.jpg\" alt=\"Noe Valley Bakery bread display on 24th Street.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7077-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7077-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7077-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7077-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7077-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7077-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7077-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7077-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7077-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7077-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Noe Valley Bakery bread display on 24th Street. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_126453\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126453\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7080-new.jpg\" alt=\"Noe Valley Bakery 24th Street interior.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7080-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7080-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7080-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7080-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7080-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7080-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7080-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7080-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7080-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7080-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Noe Valley Bakery 24th Street interior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Where To Get It\u003c/strong>\u003cbr>\nRetail locations: \u003ca href=\"https://www.google.com/maps/search/Noe+Valley+Bakery/@37.7459128,-122.467453,14z\">MAP\u003c/a>\u003c/p>\n\u003cul>\n\u003cli>4073 24th Street, San Francisco\u003c/li>\n\u003cli>28 West Portal Avenue, San Francisco\u003c/li>\n\u003c/ul>\n\u003chr>\n\u003cfigure id=\"attachment_126480\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126480\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_0814-new.jpg\" alt=\"Wise Sons Deli Jewish Rye Bread.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0814-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0814-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0814-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0814-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0814-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0814-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0814-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0814-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0814-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0814-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Wise Sons Deli Jewish Rye Bread. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"http://wisesonsdeli.com/\">Wise Sons Jewish Delicatessen\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"http://wisesonsdeli.com/about/our-food/\">\u003cstrong>Jewish Rye Bread\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>What's In It\u003c/strong>\u003cbr>\n\u003cem>Jewish Rye Bread\u003c/em>: Flour, yeast, sea salt, water, caraway, rye flour, natural starter. Price: $8.00\u003c/p>\n\u003cp>\u003cstrong>Why Buy This Rye\u003c/strong>\u003cbr>\nWise Sons \u003cem>Jewish Rye\u003c/em> lives up to what it was intended for...a classic sandwich bread to accompany a hefty portion of pastrami or corned beef. The crumb is spongy but not mushy, the cornmeal crust adds some texture to contrast with the soft interior, and the caraway and sour flavors seem just right. The bread uses both yeast as well as natural sourdough starter to help with the leavening and the starter provides good sour flavor. This big loaf makes great toast on day one, as well as on day three.\u003c/p>\n\u003cp>Co-founder Evan Bloom grew up in Los Angeles eating seeded Jewish corn rye from \u003ca href=\"http://beasbakery.com/\">Bea's Bakery\u003c/a>, the inspiration for Wise Sons rye. According to Evan, Bea's is a main bread supplier to many of the famous LA delis.\u003c/p>\n\u003cp>\u003cem>Evan shared a tip that you can do at home:\u003c/em>\u003cbr>\n\"One trick we do in the store is called 'double baking.' When you put a loaf of bread in a plastic bag it tends to get a little soft, so we put the bread into the oven for a few minutes at 400 degrees. That gets the whole loaf extra crunchy on the outside and then when you slice it, you have this nice contrast, and your sandwich is crusty outside and soft inside, which I think is one of the keys to a good pastrami sandwich.\"\u003c/p>\n\u003cfigure id=\"attachment_126477\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126477\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_0921-use1.jpg\" alt=\"Wise Sons Deli Jewish Rye Bread interior.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0921-use1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0921-use1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0921-use1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0921-use1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0921-use1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0921-use1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0921-use1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0921-use1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0921-use1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0921-use1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Wise Sons Deli Jewish Rye Bread interior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What They Are Doing Right\u003c/strong>\u003cbr>\nWise Sons uses \u003ca href=\"http://giustos.com/\">Giusto's\u003c/a> peak performer unbleached wheat flour which is a medium gluten bread flour, for their rye. It is not organic. They also use \u003ca href=\"https://centralmilling.com/\">Central Milling\u003c/a> flour for the bagels they produce.\u003c/p>\n\u003cp>The ingredients used for the products are kosher but the baking facility is not. Their green practices include recycling and composting waste.\u003c/p>\n\u003cp>Wise Sons donates their leftover when they have them to \u003ca href=\"http://www.foodrunners.org/\">Food Runners\u003c/a> and does many local non-profit in-kind donations for auctions and events.\u003c/p>\n\u003cp>Full comprehensive health insurance is completely covered for all employees. They offer job skills training and teach computer skills to employees who express interest. The company promotes from within whenever possible and compensates at appropriate rates above market rate. Wise Sons also offers a 401k but not many employees have taken advantage of this benefit.\u003c/p>\n\u003cfigure id=\"attachment_126473\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-126473\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7058-new.jpg\" alt=\"Bread display inside Wise Sons Deli on 24th Street - the rye bread is on the top left.\" width=\"1000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7058-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7058-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7058-new-800x1066.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7058-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7058-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7058-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7058-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7058-new-520x693.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Bread display inside Wise Sons Deli on 24th Street - the rye bread is on the top left.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_126474\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126474\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7063-new.jpg\" alt=\"Outside WIse Sons Deli on 24th Street.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7063-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7063-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7063-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7063-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7063-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7063-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7063-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7063-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7063-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7063-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Outside WIse Sons Deli on 24th Street.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Where To Get It\u003c/strong>\u003cbr>\nLocations:\u003c/p>\n\u003cul>\n\u003cli>\u003cem>24th Street Deli:\u003c/em> 3150 24th Street, San Francisco \u003ca href=\"https://www.google.com/maps/place/Wise+Sons+Jewish+Delicatessen/@37.752537,-122.4175279,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7e40e70998bd:0xcebdc35b2cd197a6!8m2!3d37.7525328!4d-122.4153339\">MAP\u003c/a>\u003c/li>\n\u003cli>\u003cem>Fillmore Bagel & Bakery:\u003c/em> 1520 Fillmore Street, San Francisco \u003ca href=\"https://www.google.com/maps/place/Wise+Sons+Bagel+%26+Bakery/@37.7836479,-122.4346643,17z/data=!3m1!4b1!4m5!3m4!1s0x808580b90ac02eb3:0xfb26b42f3af4831d!8m2!3d37.7836437!4d-122.4324703\">MAP\u003c/a>\u003c/li>\n\u003cli>\u003cem>Hayes Valley Bagel & Coffee:\u003c/em> 537 Octavia Street, San Francisco \u003ca href=\"https://www.google.com/maps/place/Wise+Sons+Bagel+%26+Coffee/@37.7772839,-122.4271466,17z/data=!3m1!4b1!4m5!3m4!1s0x808580a263bb8675:0x1392aff566f1c214!8m2!3d37.7772839!4d-122.4249579\">MAP\u003c/a>\u003c/li>\n\u003cli>\u003cem>Inside the Contemporary Jewish Museum:\u003c/em> 736 Mission St, San Francisco \u003ca href=\"https://www.google.com/maps/place/736+Mission+St%2C+San+Francisco%2C+CA+94103\">MAP\u003c/a>\u003c/li>\n\u003cli>\u003cem>Larkspur Bagelry:\u003c/em> 2227 Larkspur Landing Circle, Larkspur \u003ca href=\"https://www.google.com/maps/place/Wise+Sons+Larkspur+Bagelry/@37.947393,-122.5113227,17z/data=!3m1!4b1!4m5!3m4!1s0x80859a4387ce842d:0x52c5b7d13eff6188!8m2!3d37.947393!4d-122.509134\">MAP\u003c/a>\u003c/li>\n\u003cli>\u003cem>Wise Sons Tokyo:\u003c/em> Marunouchi Building B1F 2-4-1 Marunouchi Chiyoda-ku Tokyo 100-6390 Japan \u003ca href=\"https://www.google.com/maps/place/WISE+SONS+TOKYO/@35.6809891,139.7614621,17z/data=!4m8!1m2!2m1!1z44Ov44Kk44K6IOOCteODs-OCuiDjg4jjgqbjgq3jg6fjgqYgTWFydW5vdWNoaSBCdWlsZGluZyBCMUYgMi00LTEgTWFydW5vdWNoaSBDaGl5b2RhLWt1IFRva3lvIDEwMC02MzkwIEphcGFuIOadseS6rOmDveWNg-S7o-eUsOWMuuS4uOOBruWGhSAyLTQtMSDkuLjjg5Pjg6sgQjFG!3m4!1s0x60188bf9f1df2f21:0x3764b3ec6b6d6639!8m2!3d35.6809285!4d139.7635127\">MAP\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://wisesonsdeli.com/location/farmersmarket/\">Farmers' Markets\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://wisesonsdeli.com/location/retail-locations/\">Retail Outlets\u003c/a>\u003c/li>\n\u003c/ul>\n\u003chr>\n\u003cfigure id=\"attachment_126507\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126507\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_0824-new.jpg\" alt=\"Josey Baker Dark Mountain Rye bread.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0824-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0824-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0824-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0824-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0824-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0824-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0824-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0824-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0824-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0824-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Josey Baker Dark Mountain Rye bread. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"https://www.joseybakerbread.com/\">Josey Baker Bread\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.joseybakerbread.com/bread/\">\u003cstrong>Dark Mountain Rye and Red, White & Rye\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>What's In It\u003c/strong>\u003cbr>\n\u003cem>Dark Mountain Rye\u003c/em>: Organic whole rye flour, sesame seeds, sunflower seeds, flax seeds, cornmeal, sourdough culture, sea salt. Price: $7.49\u003c/p>\n\u003cfigure id=\"attachment_126524\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126524\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7035-new.jpg\" alt=\"Josey Baker Dark Mountain Rye bread for sale at The Mill.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7035-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7035-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7035-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7035-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7035-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7035-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7035-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7035-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7035-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7035-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Josey Baker Dark Mountain Rye bread for sale at The Mill. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Red, White & Rye\u003c/em>: Organic whole wheat flour, organic whole rye flour, sourdough culture, sea salt. Price: $6.99\u003c/p>\n\u003cfigure id=\"attachment_126523\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126523\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7034-new.jpg\" alt=\"Josey Baker Red, White & Rye bread for sale at The Mill.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7034-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7034-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7034-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7034-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7034-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7034-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7034-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7034-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7034-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7034-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Josey Baker Red, White & Rye bread for sale at The Mill. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Josey Baker Bread also sells other breads that contain rye: \u003cem>Whole-Grain Wonder Bread\u003c/em>, \u003cem>Molasses Bread\u003c/em>, \u003cem>Sesame Seed Bread\u003c/em>, \u003cem>JBB Griddle Cake Mix\u003c/em>, and \u003cem>100% Stone Ground Whole Rye Flour\u003c/em> (and technically Josey said all the breads have an element of rye in them since a rye sourdough starter is used for all breads)\u003c/p>\n\u003cp>\u003cstrong>Why Buy This Rye\u003c/strong>\u003cbr>\n\u003cem>Dark Mountain Rye\u003c/em>\u003cbr>\nJosey's Dark Mountain Rye is savory and seedy (in a good way). It's a hearty, brawny bread that would be good for survival outings in the woods since it packs some serious loaf longevity. By day three, the rye was still soft enough to eat plain but tasted best toasted with butter. This high fiber, dense bread, is pure rye with no wheat added. The organic rye flour is freshly milled at The Mill and is also available for purchase. Only rye sourdough starter is used to bake all the breads, commercial yeast is not included.\u003c/p>\n\u003cp>Josey said he was never attracted to Jewish deli-style rye which he called, \"white bread with a token of rye and an overpowering amount of caraway.\" He was inspired by Scandinavian-style ryes like \u003ca href=\"https://www.facebook.com/annasrye/\">Anna's Daughters' Rye\u003c/a>, \u003ca href=\"http://kantinesf.com/buy-our-rye-bread/\">Kantine Sprouted Rye\u003c/a>, as well as Tartine's Danish Seeded Sprouted Rye (featured in this guide).\u003c/p>\n\u003cfigure id=\"attachment_126514\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126514\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_0883-use1.jpg\" alt=\"\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0883-use1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0883-use1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0883-use1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0883-use1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0883-use1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0883-use1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0883-use1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0883-use1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0883-use1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0883-use1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Josey Baker's Dark Mountain Rye bread. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_126515\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126515\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_0895-new.jpg\" alt=\"Josey Baker Dark Mountain Rye bread interior.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0895-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0895-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0895-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0895-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0895-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0895-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0895-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0895-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0895-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0895-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Josey Baker's Dark Mountain Rye bread interior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Red, White & Rye\u003c/em>\u003cbr>\nThis hearth (round) loaf is cakey, spongy and has a unique sweet flavor that tastes amazing! When asked about this specific flavor Josey replied, \"That’s actually just a naturally occurring flavor of the red wheat that we use, and it pops like that because of the fresh Milling!!\"\u003c/p>\n\u003cp>As toast, the moist crumb remains but the crust is crispier and adds a nice textural contrast. By day three, the bread is not as spongy but is still great \u003ca href=\"http://www.businessinsider.com/we-tried-the-fancy-4-toast-san-francisco-is-going-crazy-for-2015-6\">$4 toast\u003c/a>.\u003c/p>\n\u003cp>This bread uses the same dough as the Whole-Grain Wonder Bread but the Wonder Bread is baked in a pan. These breads are mostly wheat—a blend of red and white wheat and some rye as well.\u003c/p>\n\u003cfigure id=\"attachment_126509\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126509\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_0841-new.jpg\" alt=\"Josey Baker Red, White & Rye bread.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0841-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0841-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0841-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0841-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0841-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0841-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0841-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0841-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0841-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0841-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Josey Baker Red, White & Rye bread. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_126520\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126520\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_0963-new.jpg\" alt=\"Josey Baker Red, White & Rye bread interior.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0963-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0963-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0963-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0963-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0963-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0963-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0963-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0963-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0963-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0963-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Josey Baker Red, White & Rye bread interior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What They Are Doing Right\u003c/strong>\u003cbr>\nJosey Baker Bread uses all organic flour and grains. The whole grain flours are milled at The Mill and the sifted flour is from \u003ca href=\"http://www.kgbakerysupply.com/\">Keith Giusto Bakery Supply\u003c/a>. \u003ca href=\"https://centralmilling.com/\">Central Milling\u003c/a> in Petaluma is the source of whole grain rye and wheat is grown in California by \u003ca href=\"https://www.communitygrains.com/our-farms/\">Fritz Durst\u003c/a> and \u003ca href=\"https://www.communitygrains.com/\">Community Grains\u003c/a> serves as the matchmaker between JBB and Fritz.\u003c/p>\n\u003cp>Like Wise Sons and Noe Valley Bakery, Josey Baker Breads donates leftover products to \u003ca href=\"http://www.foodrunners.org/\">Food Runners\u003c/a>. JBB also donates a couple of pizza parties a month and participates in auctions and raffles.\u003c/p>\n\u003cp>Josey used to be an educator so he is inclined to be supportive to local schools. JBB plans to take on high school interns this summer to give them experience working in a bakery. They have classes several times a week at The Mill and a formal apprenticeship program.\u003c/p>\n\u003cp>The bakery is green-friendly. Bags are recyclable and for wholesale deliveries large trays are used instead of bags. Sourcing organic ingredients contributes to having environmentally conscious practices. And since they deal mostly with flour and water, natural cleaning products are used.\u003c/p>\n\u003cp>When discussing employer practices Josey said, \"I am proud of our culture and business.\" JBB provides employees with flexible work schedules, pays 100% healthcare, includes dental and vision for a minimal fee, has a partnership with a yoga studio so employees pay $5 for yoga classes, feeds employees meals during shifts, and has competitive salaries that start above minimum wage. He differentiated his company practices from traditional kitchen culture which he defines as \"militaristic, hierarchical, misogynist bullshit.\" The majority of people on his management team are women and they prioritize to keep shifts at 7-8 hours.\u003c/p>\n\u003cfigure id=\"attachment_126525\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126525\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7037-new.jpg\" alt=\"The Mill open kitchen and baking area behind the payment counter.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7037-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7037-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7037-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7037-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7037-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7037-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7037-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7037-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7037-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7037-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Mill open kitchen and baking area behind the payment counter. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_126575\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126575\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7043-new1.jpg\" alt=\"The Mill open kitchen baking area.\" width=\"1920\" height=\"896\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7043-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7043-new1-160x75.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7043-new1-800x373.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7043-new1-768x358.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7043-new1-1020x476.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7043-new1-1180x551.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7043-new1-960x448.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7043-new1-240x112.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7043-new1-375x175.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7043-new1-520x243.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Mill open kitchen baking area. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_126522\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-126522\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7032-new.jpg\" alt=\"Josey Baker bread for sale at The Mill.\" width=\"1000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7032-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7032-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7032-new-800x1066.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7032-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7032-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7032-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7032-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7032-new-520x693.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Josey Baker bread for sale at The Mill. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Where To Get It\u003c/strong>\u003cbr>\nLocations:\u003c/p>\n\u003cul>\n\u003cli>\u003cem>\u003ca href=\"http://www.themillsf.com/\">The Mill\u003c/a>:\u003c/em> 736 Divisadero Street, San Francisco \u003ca href=\"https://www.google.com/maps/place/The+Mill/@37.7764702,-122.4400264,17z/data=!3m1!4b1!4m5!3m4!1s0x808580b02db73457:0x185a61a92a363ce8!8m2!3d37.776466!4d-122.4378324\">MAP\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.joseybakerbread.com/where/\">Restaurants, Bars and Markets\u003c/a>\u003c/li>\n\u003c/ul>\n\u003chr>\n\u003cfigure id=\"attachment_126560\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126560\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_0856-new.jpg\" alt=\"Tartine's Danish Style Rye.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0856-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0856-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0856-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0856-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0856-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0856-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0856-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0856-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0856-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0856-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tartine's Danish Style Sprouted Rye. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"http://www.tartinemanufactory.com/\">Tartine Manufactory\u003c/a> / \u003ca href=\"http://www.tartinebakery.com/\">Tartine Bakery & Cafe\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"http://www.tartinebakery.com/bread/\">\u003cstrong>Danish Style Seeded Sprouted Rye\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>What's In It\u003c/strong>\u003cbr>\n\u003cem>Danish Style Seeded Sprouted Rye\u003c/em>: High-extraction organic spelt flour, organic whole-grain dark rye flour, buttermilk, dark beer, dark malt syrup, water, leaven, fine sea salt, organic sprouted rye berries, sunflower seeds, whole brown flaxseeds, coarsely ground brown flaxseeds, unhulled brown sesame seeds, pumpkin seeds. Price: $13.00\u003c/p>\n\u003cp>\u003cstrong>Why Buy This Rye\u003c/strong>\u003cbr>\nTartine's \u003cem>Danish Style Seeded Sprouted Rye\u003c/em> is dense, sweet and nutty. It is great plain as thinly sliced bread but even better as warm toast spread with melted sweet butter. This sprouted rye tastes healthy and did not bother my stomach. By day three, the plain version was a bit drier but as toast it was still delicious.\u003c/p>\n\u003cfigure id=\"attachment_126558\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126558\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_0848-new.jpg\" alt=\"Tartine's Danish Style Rye.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0848-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0848-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0848-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0848-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0848-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0848-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0848-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0848-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0848-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0848-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tartine's Danish Style Rye. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_126562\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126562\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_0989-new.jpg\" alt=\"Tartine's Danish Style Rye interior.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0989-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0989-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0989-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0989-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0989-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0989-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0989-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0989-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0989-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0989-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tartine's Danish Style Rye interior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What They Are Doing Right\u003c/strong>\u003cbr>\nAccording to co-owner/baker Chad Robertson, all the ingredients at Tartine are organic. The bakery is in partnership with a mill and a farming collective. Two mills work closely together in Washington and Oregon - \u003ca href=\"https://www.camascountrymill.com/\">Camas\u003c/a> is in Oregon, they are farmer millers and grow a lot of grains for Tartine, mill it fresh and ship it every two weeks. \u003ca href=\"http://www.cairnspring.com/\">Cairnspring Mills\u003c/a> in Skagit Valley Washington is one of the richest grain-growing regions in the world with amazing soil. Tartine is building a similar network on the East Coast where they will be expanding next year.\u003c/p>\n\u003cp>Breads are not certified kosher but they may seek out certification at some point.\u003c/p>\n\u003cp>Tartine does not typically have a lot of leftovers but when they do they donate goods to shelters that distribute food. The bakery is supportive to schools, \u003ca href=\"https://edibleschoolyard.org/\">The Edible Schoolyard Project\u003c/a>, and other local community charity organizations. Tartine also provides bakery and pastry donations, gift certificates, and school tours to demonstrate the baking process in action.\u003c/p>\n\u003cp>Regarding environmental-friendly practices, Chad explains that the city of San Francisco provides business incentives to separate out recycled and compostable materials as well as increase the use of compostable products. All of Tartine's to-go containers are compostable.\u003c/p>\n\u003cp>In San Francisco, it is the law to provide healthcare to small business employees and Tartine has been offering the basic requirements: healthcare, paid sick leave, and maternity leave for quite some time. Chad claims they had been providing competitive salaries and were already paying above minimum wage when rates increased.\u003c/p>\n\u003cp>The program that Chad was most excited to talk about was the exchange program with South Korea and Japan. Tartine just opened up in Seoul and they are opening up in Tokyo later this year. They have an exchange program in place where Japanese and Korean bakers come to California to learn from the team in the United States and then bakers from the California team travel to Tokyo or Seoul to collaborate with the teams in Asia.\u003c/p>\n\u003cp>Chad said, \"For me that is something I really love. I have been doing that for a decade and I really wanted to make that opportunity available to my staff. It helps you grow – it helps anyone grow. The more you can travel and see different parts of the world, and the ways that people work, and the things that people make, along with different styles of doing things, it makes life much richer.\"\u003c/p>\n\u003cp>Chad also shared that the Asian teams are being creative, incorporating culturally specific Korean and Japanese ingredients into the Tartine breads they bake. And like the Scandinavian influence we are appreciating via the Seeded Sprouted Rye, Tartine plans to introduce the Bay Area to new breads influenced by the tastes and flavors of Korea and Japan.\u003c/p>\n\u003cfigure id=\"attachment_126563\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126563\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7592-new.jpg\" alt=\"Tartine's Danish Style Rye on display along with other breads at the Manufactory.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7592-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7592-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7592-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7592-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7592-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7592-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7592-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7592-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7592-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7592-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tartine's Danish Style Rye on display along with other breads at the Manufactory. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_126564\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126564\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7594-new.jpg\" alt=\"Tartine's bread and pastries on display at the Manufactory.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7594-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7594-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7594-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7594-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7594-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7594-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7594-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7594-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7594-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7594-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tartine's bread and pastries on display at the Manufactory. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Where To Get It\u003c/strong>\u003cbr>\nLocations:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.tartinemanufactory.com/\">\u003cem>Tartine Manufactory\u003c/em>\u003c/a>: 595 Alabama Street, San Francisco \u003ca href=\"https://www.google.com/maps/place/Tartine+Manufactory/@37.7618501,-122.4141415,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7e308f2ed1bb:0x88d7d35712aa2ba3!8m2!3d37.7618459!4d-122.4119475\">MAP\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.tartinebakery.com/\">\u003cem>Tartine Bakery and Cafe\u003c/em>\u003c/a>: 600 Guerrero Street San Francisco \u003ca href=\"https://www.google.com/maps/place/Tartine+Bakery/@37.7614211,-122.4262871,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7e1807365605:0x601f7a97f0ce6c6b!8m2!3d37.7614169!4d-122.4240931\">MAP\u003c/a>\u003c/li>\n\u003c/ul>\n\u003chr>\n\u003cp>\u003cstrong>Final Note: Rye Love\u003c/strong>\u003cbr>\nThrough this rye exploration, I became aware of the relationship bakers have to their sourdough starter. There is a love connection that spans the time of an intimate and meaningful relationship. The starter is a living organism involved in the birth of their products, co-creating something precious, sacred and unique.\u003c/p>\n\u003cp>When Evan Bloom was told he had 10 minutes to go inside the commissary bakery fire in the Mission and take only what he needed, the eight-year old starter was at the top of the list.\u003c/p>\n\u003cp>Michael Gassen has been using the three starters: white, rye and wheat he initiated in 1993 which form the foundation of the breads and business he shares with his wife, Mary.\u003c/p>\n\u003cp>Josey Baker proudly said: “If you want to get technical about it, rye is in all of our breads because our sourdough culture is a 100% whole grain rye, so the seed from which all of our breads are made is a whole grain rye seed. Rye is at the heart of our bakery.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>What was heartwarming to me was the bakers I spoke with all seemed to love their work. Their passion for the craft was reflected in the products as well as their practices. Most were invested in supporting education – both in the community as well as in their businesses. And this sense of nurturance and altruism extended to what they do on a daily basis – feeding people, creating a sense of family amongst their workers, and dough-nating to others in need.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Five Poke Bowls to Try in San Francisco",
"title": "Five Poke Bowls to Try in San Francisco",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>The first time I ever had poke was out of the deli case at a small grocery store on the Big Island of Hawaii. There weren't toppings or sides. It was simply a question of which of the three freshly caught marinaded fish options I wanted spooned into a small plastic deli bowl, paid for by the pound. And it was mind-blowingly delicious. In fact, everywhere I had poke in Hawaii had a distinct fresh flavor, hard to capture elsewhere. There the snack has a long history.\u003c/p>\n\u003cp>While there is much argument about when the word \"poke\" was first used and how the dish has developed over the years, Hawaiians have long been cutting up fresh fish, seasoning it with local ingredients (often seaweed, salt, and crushed nuts), and making a tasty sort of raw fish salad. It wasn't, however, until the last 40-50 years that poke as a dish really gained widespread popularity. \"Poke\" technically just means to cut cross-wise into pieces, but over the years the word has come to primarily refer to the sort of pieces of fresh, raw, seasoned fish we know.\u003c/p>\n\u003cp>As the dish has stormed through the trendy food world in the last few years, what exactly constitutes \"Hawaiian-style poke\" has also become hotly contested. In Hawaii, poke tends to be served as a pre-mixed marinade either eaten on its own or simply with a small side of rice and perhaps seaweed, crab meat, or kimchee. One of the most popular versions is a bowl of ahi shoyu poke (a mix of tuna, soy sauce, sesame oil, green onions, white onions, and chili pepper). Of course, there are regional poke varieties everywhere and a range of styles even in Hawaii, where the legendary chef Sam Choy also serves up fried poke. But here in the Bay Area, poke bowls have taken on a customizable aura, with customers choosing from a variety of bases, proteins, toppings, and sauces. It's not exactly the same, but it's not exactly different either.\u003c/p>\n\u003cp>If you're looking for poke bowls in San Francisco, here are five places to start with — though there are a constantly growing number of options. If we missed your favorite, let us know in the comments.\u003c/p>\n\u003ch2>Our Poke Place\u003c/h2>\n\u003cfigure id=\"attachment_124500\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/20180110_132023-e1516473172881.jpg\">\u003cimg class=\"size-full wp-image-124500\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/20180110_132023-e1516473172881.jpg\" alt=\"Our Poke Place\" width=\"1920\" height=\"1440\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Our Poke Place \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If make-your-own assembly-line-style poke bowls are the San Francisco version of the dish, then Our Poke Place (abbreviated O.P.P.) takes that up a level with its array of topping choices and its California touches. Go down the counter line and pick your poke bowl makings from the array of options. Along with the standard bases (brown rice, white rice, or salad), Our Poke Place has a sunomono base (a cucumber salad). And then add your fish or tofu, toppings, premium toppings, and sauces. It's the range of toppings and sauces that Our Poke Place is known for. That includes things like Inari (a type of rice ball), strawberries, or even a dusting of Flamin' Hot Cheetos. I, however, stuck with the standard poke bowl makings.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Jeannie Ho opened Our Poke Place in early-2017 in the Mission, next door to her parent's sushi restaurant, Tao Yin, which has since closed and reopened as Little Kite. The place is small and bright, with teal green counters and a dozen seats. Think of it as your neighborhood quick poke spot: small, clean, and fresh.\u003c/p>\n\u003cfigure id=\"attachment_124497\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/ourpoke2.png\">\u003cimg class=\"size-full wp-image-124497\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/ourpoke2-e1516473220362.png\" alt=\"A make-your-own bowl at Our Poke Place.\" width=\"1920\" height=\"1296\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A make-your-own bowl at Our Poke Place. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I made my own bowl, with a mix of my favorite poke combos: tuna, salmon, and their own \"traditional mix,\" and then added crab meat, masago, cucumber and onions on top. You can add your own seasonings and furikake at the counter. The portions were very generous and hard to finish, though the \"bowl\" comes in a large brown paper to-go container, which can get a bit unwieldy and soggy. The fish tasted fresh, though fairly bland; it was more of a blank slate to add sauces and toppings to. This is the place to go for a quick, healthy, inexpensive meal — and make it what you want.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://ourpokeplace.com/\" target=\"_blank\" rel=\"noopener\">Our Poke Place\u003c/a>\u003c/strong>\u003cbr>\n3515 20th St\u003cbr>\nSan Francisco, CA 94110 [\u003ca href=\"https://goo.gl/VvLDY8\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nTelephone: (415) 624-3029\u003cbr>\nHours: Daily, 11:15am-8pm\u003cbr>\nPrice: $ ($6-13)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/OurPokePlace\" target=\"_blank\" rel=\"noopener\">Our Poke Place\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/ourpokeplace/\" target=\"_blank\" rel=\"noopener\">@ourpokeplace\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/ourpokeplace\" target=\"_blank\" rel=\"noopener\">@ourpokeplace\u003c/a>\u003c/p>\n\u003ch2>I'a Poke\u003c/h2>\n\u003cfigure id=\"attachment_124494\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/20180120_134710-e1516470596598.jpg\">\u003cimg class=\"size-full wp-image-124494\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/20180120_134710-e1516470596598.jpg\" alt=\"The Tango bowl at I'a Poke.\" width=\"1920\" height=\"2024\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Tango bowl at I'a Poke. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Opened in April of 2016, I'a does poke bowls and sushi burritos — both with make-your-own options or their signature recipes. If you opt to make your own, the process is fairly standard: choose a white or brown rice or salad base, pick your fish, add toppings like seasoned seaweed, mango, radish sprouts or cucumbers, and then top with a sauce. If you order a large bowl (or burrito), then you also get unlimited toppings. Owner Raymond Chu has said he gets his salmon farmed from Canada, Norway and Scotland, and tuna fresh from Hawaii.\u003c/p>\n\u003cp>Though I went to the original I'a Poke in the Castro on Church Street, the sushi burrito and poke restaurant actually has two locations now, with a third scheduled to open on Fillmore later this year. The Church Street spot is primarily for take-out, with just a handful of counter seats, but is clean and modern-looking.\u003c/p>\n\u003cfigure id=\"attachment_124489\" class=\"wp-caption aligncenter\" style=\"max-width: 4032px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/20180116_135215.jpg\">\u003cimg class=\"size-full wp-image-124489\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/20180116_135215.jpg\" alt=\"I'a Poke's assembly line.\" width=\"4032\" height=\"3024\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135215.jpg 4032w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135215-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135215-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135215-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135215-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135215-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135215-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135215-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135215-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135215-520x390.jpg 520w\" sizes=\"(max-width: 4032px) 100vw, 4032px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">I'a Poke's assembly line. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_124487\" class=\"wp-caption aligncenter\" style=\"max-width: 1440px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/20180116_135634-e1516461892695.jpg\">\u003cimg class=\"size-full wp-image-124487\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/20180116_135634-e1516461892695.jpg\" alt=\"I'a Poke\" width=\"1440\" height=\"1920\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135634-e1516461892695.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135634-e1516461892695-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135634-e1516461892695-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135634-e1516461892695-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135634-e1516461892695-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135634-e1516461892695-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135634-e1516461892695-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135634-e1516461892695-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135634-e1516461892695-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135634-e1516461892695-520x693.jpg 520w\" sizes=\"(max-width: 1440px) 100vw, 1440px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">I'a Poke \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>To get the I'a flavor, I tried one of their signature poke bowls, the Tango bowl, which comes with tuna, shrimp, salmon, octopus, green onions, mango, cucumber, lemon, friend onions, and ponzu sauce. The staff behind the counter mixes everything together in a separate bowl, so that all your toppings and protein are fully combined and flavored with your chosen sauce before being poured on top of your base. It may not be as pretty that way, but it does guarantee a better distribution of flavor.\u003c/p>\n\u003cp>The Tango bowl was fruity and sweet, though the sauce was fairly light and not overwhelming. While I wasn't in love with the octopus, which was slightly tough, the salmon and tuna were both fresh and were complimented well by the onions, lemon, and mango. If I go back, I would consider building my own sintead to take advantage of the full spread, and I'd order some of their popular spam musubi on the side.\u003c/p>\n\u003cfigure id=\"attachment_124488\" class=\"wp-caption aligncenter\" style=\"max-width: 1440px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/20180116_135509-e1516461871405.jpg\">\u003cimg class=\"size-full wp-image-124488\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/20180116_135509-e1516461871405.jpg\" alt=\"The Tango bowl at I'a.\" width=\"1440\" height=\"1920\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135509-e1516461871405.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135509-e1516461871405-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135509-e1516461871405-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135509-e1516461871405-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135509-e1516461871405-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135509-e1516461871405-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135509-e1516461871405-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135509-e1516461871405-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135509-e1516461871405-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135509-e1516461871405-520x693.jpg 520w\" sizes=\"(max-width: 1440px) 100vw, 1440px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Tango bowl at I'a. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.fishfacepokebar.com/\" target=\"_blank\" rel=\"noopener\">Fish Face Poke Bar\u003c/a>\u003c/strong>\u003cbr>\n314 Church St.\u003cbr>\nSan Francisco, CA 94114 [\u003ca href=\"https://goo.gl/3MJJ6N\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nTelephone: (415) 829-8030\u003cbr>\nHours: Mon-Sat, 11:30am-8pm; Sun, 11:30am-7pm\u003cbr>\nPrice: $$ ($9.75-$14.55)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/iapoke/\" target=\"_blank\" rel=\"noopener\">I'a Poke\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/iapokesf/\" target=\"_blank\" rel=\"noopener\">@iapokesf\u003c/a>\u003c/p>\n\u003ch2>Amitis Deli and Cafe\u003c/h2>\n\u003cfigure id=\"attachment_124507\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/deli-1-e1516553368117.png\">\u003cimg class=\"size-full wp-image-124507\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/deli-1-e1516553368117.png\" alt=\"The poke bowl at Amitis.\" width=\"1920\" height=\"1998\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The poke bowl at Amitis. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This deli and cafe near the Panhandle might be the oddest place on our list, but tucked amid the corgi- and dog-themed decor are some fresh and popular sushi burritos and poke bowls. The cafe used to be a straight-forward sandwich and salad spot, but began serving poke bowls and sushi burritos in mid-2016. The choices are relatively simple — salmon, ahi tuna, spicy tuna, with sides like edamame, onion, and seaweed salad — but it's known for the quality of its ingredients, even sourcing its salmon from fresh catches. The only downside is they can run out of ingredients early in the day.\u003c/p>\n\u003cfigure id=\"attachment_124505\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/20180111_155905-e1516476547894.jpg\">\u003cimg class=\"size-full wp-image-124505\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/20180111_155905-e1516476547894.jpg\" alt=\"Amitis Deli & Cafe\" width=\"1920\" height=\"1440\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Amitis Deli & Cafe \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As opposed to moving down a cafeteria line and picking out your bowl preferences, here you have to ask for an order form and check off what you want. Since you can't always see what looks good or is still available, the staff is ready to answer questions and make suggestions. Toppings and sauces are unlimited and you can either have two scoops of protein for $12 or three for $14. I opted for a classic poke bowl with the salmon and ahi tuna, seaweed salad, onion, cucumber, masago, avocado, and the unagi sauce (though, if you're looking for spice, the wasabi mayo is highly recommended).\u003c/p>\n\u003cp>Preparation takes longer than your typical make-your-own poke place, and the toppings (which they call \"sides\") are laid attractively on top of your base instead of all mixed together. I found everything very light and fresh, with surprisingly high-quality fish and very tender ahi tuna. Though the toppings aren't particularly unique, the seaweed salad complimented the rest of the bowl well, and really it's all about the fish here. The small bowl was a decent-sized snack, but not overwhelmingly filling. There are plenty of tables in the cafe to sit and enjoy your food, or pop a lid on the bowl and take it to go.\u003c/p>\n\u003cfigure id=\"attachment_124503\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/20180111_160336-e1516476532274.jpg\">\u003cimg class=\"size-full wp-image-124503\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/20180111_160336-e1516476532274.jpg\" alt=\"Poke bowl from Amitis.\" width=\"1920\" height=\"1440\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Poke bowl from Amitis. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://amitiscafe117.wixsite.com/amitiscafe\" target=\"_blank\" rel=\"noopener\">Amitis Cafe\u003c/a>\u003c/strong>\u003cbr>\n800 Masonic Ave.\u003cbr>\nSan Francisco, CA 94117 [\u003ca href=\"https://goo.gl/wchdkZ\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nTelephone: (415) 563-2828\u003cbr>\nHours: Mon-Thu, 10:30am-6pm; Fri, Sat, 10:30am-3pm\u003cbr>\nPrice: $$ ($12-14)\u003c/p>\n\u003ch2>Poke Delish\u003c/h2>\n\u003cfigure id=\"attachment_124513\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/delish3.jpg\">\u003cimg class=\"size-full wp-image-124513\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/delish3.jpg\" alt=\"Poke Delish\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish3-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish3-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish3-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish3-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish3-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish3-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish3-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish3-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish3-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Poke Delish \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A word of warning: The food hall Myriad Market, which has been Poke Delish's home base since it opened in early 2016, is closing at the end of February. Until then, Poke Delish's owner Danny Eng is offering a 50% discount on your second bowl if you order two. The poke restaurant also has launched a food truck based out of \u003ca href=\"http://sparksocialsf.com/schedule\" target=\"_blank\" rel=\"noopener\">Spark Social\u003c/a>, and plans to open another location in Chinatown later this year. So you'll still be able to get your Delish poke.\u003c/p>\n\u003cfigure id=\"attachment_124516\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/delish.jpg\">\u003cimg class=\"size-full wp-image-124516\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/delish.jpg\" alt=\"The Poke Delish stand in Myriad Market.\" width=\"1920\" height=\"2301\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish-160x192.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish-800x959.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish-768x920.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish-1020x1222.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish-1180x1414.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish-960x1151.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish-240x288.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish-375x449.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish-520x623.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Poke Delish stand in Myriad Market. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Poke Delish was opened by brothers Danny and Johnny, who also own Seattle-based Tailgate Seafood. They've tried to maintain their fish standards with their poke endeavors, and have said they source the salmon from antibiotic-free fish farms in Norway and bring in seasonal specials, like tuna from Hawaii.\u003c/p>\n\u003cp>While Poke Delish was one of the earlier Bay Area spots to launch a customizable poke bowl, at this point the process will seem normal. Start with a base of rice (brown or white) or salad, pick salmon, tuna shrimp or tofu (which comes marinated), then add things like masago, pineapple, kimchi or crab salad, and top with your choice of seasonings, including furikake or macadamia nuts. The store also sells Hawaiian drinks, like cans of lychee juice and Lilikoi Passion.\u003c/p>\n\u003cfigure id=\"attachment_124514\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/delish2.jpg\">\u003cimg class=\"size-full wp-image-124514\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/delish2.jpg\" alt=\"A Poke Delish bowl.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish2-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish2-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish2-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish2-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish2-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish2-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish2-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish2-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A Poke Delish bowl. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One of the things that makes Poke Delish stand out are the house-made marinades. I opted for my salmon in their specialty Johnny Yaki sauce, a sort of sweet and mildly spicy Teriyaki sauce, and got my tuna in the shoyu sauce. Letting the fish marinade definitely allows more flavor to soak in and gives the bowl more oomph. Toppings are unlimited and can weigh down the bowl, which probably isn't worth it, since you want to be able to taste what it's really all about: the fish. The only downside was, by the end, I still had rice left, but nothing to go with it.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://pokedelish.com/\" target=\"_blank\" rel=\"noopener\">Poke Delish\u003c/a>\u003c/strong>\u003cbr>\n2175 Market St.\u003cbr>\nSan Francisco, CA 94114 [\u003ca href=\"https://goo.gl/P6jT35\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nTelephone: (628) 777-6772\u003cbr>\nHours: Mon-Thu, 11:30am-8:30pm; Fri, Sat, 11:30am-9:30pm; Sun, 12-8pm\u003cbr>\nPrice: $$ ($12.95)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pokedelish/\" target=\"_blank\" rel=\"noopener\">Poke Delish\u003c/a>\u003c/p>\n\u003ch2>Blue Hawaii Acai Cafe\u003c/h2>\n\u003cfigure id=\"attachment_124523\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/20180116_143224.jpg\">\u003cimg class=\"size-full wp-image-124523\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/20180116_143224.jpg\" alt=\"Blue Hawaii's poke bowl\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143224.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143224-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143224-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143224-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143224-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143224-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143224-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143224-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143224-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143224-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Blue Hawaii's poke bowl \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In the debate over Hawaiian-style poke, Blue Hawaii Acai Cafe lands in the more traditionalist camp. Owner Ken Weller opened this spot on Davis Street, on the first floor of the Embarcadero Center, in 2010 after opening another shop in Honolulu. He does acai bowls (another Hawaii classic), smoothies, and poke bowls out of the small cafe with surfboard shaped tables. But this is not your make-your-own poke bar. Poke bowls come in only one style: a small cardboard bowl with brown rice and topped with furikake, ginger, and kimchee. You simply pick if you want spicy, mild, garlic, or a combination.\u003c/p>\n\u003cfigure id=\"attachment_124521\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/20180116_143557.jpg\">\u003cimg class=\"size-full wp-image-124521\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/20180116_143557.jpg\" alt=\"Blue Hawaii Acai Cafe\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143557.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143557-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143557-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143557-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143557-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143557-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143557-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143557-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143557-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143557-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Blue Hawaii Acai Cafe \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>They start serving up poke at 11 a.m. one weekdays, and when I got there at 2:30 p.m. they had just run out (though they assured me they were hoping to start extending their service soon). The staff did find a little bit of poke left, not enough for a full bowl, but enough for me to have a small tasting. I opted for mild, but it was still fairly spicy. While the normal-sized servings are still small and some people may miss the variety of toppings, the focus here is 100% on the fish, which is seasoned and marinaded before it comes to you. Add double the poke for $5.75.\u003c/p>\n\u003cfigure id=\"attachment_124522\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/20180116_143316.jpg\">\u003cimg class=\"size-full wp-image-124522\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/20180116_143316.jpg\" alt=\"Blue Hawaii's poke bowl\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143316.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143316-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143316-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143316-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143316-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143316-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143316-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143316-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143316-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143316-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Blue Hawaii's poke bowl \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.bluehawaiisf.com/\" target=\"_blank\" rel=\"noopener\">Blue Hawaii Acai Cafe\u003c/a>\u003c/strong>\u003cbr>\n2 Embarcadero Center\u003cbr>\nSan Francisco, CA 9411 [\u003ca href=\"https://goo.gl/56uLtB\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nTelephone: (415) 248-0011\u003cbr>\nHours: Mon-Thu, 8am-5pm; Fri, 8am-4pm; Sat, 10am-4pm; Sun, 12-4pm\u003cbr>\nPrice: $$ ($10.65 or $16.40 for a double portion)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/BlueHawaiiSF/\" target=\"_blank\" rel=\"noopener\">Blue Hawaii SF\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/bluehawaiisf\" target=\"_blank\" rel=\"noopener\">@bluehawaiisf\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The first time I ever had poke was out of the deli case at a small grocery store on the Big Island of Hawaii. There weren't toppings or sides. It was simply a question of which of the three freshly caught marinaded fish options I wanted spooned into a small plastic deli bowl, paid for by the pound. And it was mind-blowingly delicious. In fact, everywhere I had poke in Hawaii had a distinct fresh flavor, hard to capture elsewhere. There the snack has a long history.\u003c/p>\n\u003cp>While there is much argument about when the word \"poke\" was first used and how the dish has developed over the years, Hawaiians have long been cutting up fresh fish, seasoning it with local ingredients (often seaweed, salt, and crushed nuts), and making a tasty sort of raw fish salad. It wasn't, however, until the last 40-50 years that poke as a dish really gained widespread popularity. \"Poke\" technically just means to cut cross-wise into pieces, but over the years the word has come to primarily refer to the sort of pieces of fresh, raw, seasoned fish we know.\u003c/p>\n\u003cp>As the dish has stormed through the trendy food world in the last few years, what exactly constitutes \"Hawaiian-style poke\" has also become hotly contested. In Hawaii, poke tends to be served as a pre-mixed marinade either eaten on its own or simply with a small side of rice and perhaps seaweed, crab meat, or kimchee. One of the most popular versions is a bowl of ahi shoyu poke (a mix of tuna, soy sauce, sesame oil, green onions, white onions, and chili pepper). Of course, there are regional poke varieties everywhere and a range of styles even in Hawaii, where the legendary chef Sam Choy also serves up fried poke. But here in the Bay Area, poke bowls have taken on a customizable aura, with customers choosing from a variety of bases, proteins, toppings, and sauces. It's not exactly the same, but it's not exactly different either.\u003c/p>\n\u003cp>If you're looking for poke bowls in San Francisco, here are five places to start with — though there are a constantly growing number of options. If we missed your favorite, let us know in the comments.\u003c/p>\n\u003ch2>Our Poke Place\u003c/h2>\n\u003cfigure id=\"attachment_124500\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/20180110_132023-e1516473172881.jpg\">\u003cimg class=\"size-full wp-image-124500\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/20180110_132023-e1516473172881.jpg\" alt=\"Our Poke Place\" width=\"1920\" height=\"1440\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Our Poke Place \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If make-your-own assembly-line-style poke bowls are the San Francisco version of the dish, then Our Poke Place (abbreviated O.P.P.) takes that up a level with its array of topping choices and its California touches. Go down the counter line and pick your poke bowl makings from the array of options. Along with the standard bases (brown rice, white rice, or salad), Our Poke Place has a sunomono base (a cucumber salad). And then add your fish or tofu, toppings, premium toppings, and sauces. It's the range of toppings and sauces that Our Poke Place is known for. That includes things like Inari (a type of rice ball), strawberries, or even a dusting of Flamin' Hot Cheetos. I, however, stuck with the standard poke bowl makings.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Jeannie Ho opened Our Poke Place in early-2017 in the Mission, next door to her parent's sushi restaurant, Tao Yin, which has since closed and reopened as Little Kite. The place is small and bright, with teal green counters and a dozen seats. Think of it as your neighborhood quick poke spot: small, clean, and fresh.\u003c/p>\n\u003cfigure id=\"attachment_124497\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/ourpoke2.png\">\u003cimg class=\"size-full wp-image-124497\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/ourpoke2-e1516473220362.png\" alt=\"A make-your-own bowl at Our Poke Place.\" width=\"1920\" height=\"1296\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A make-your-own bowl at Our Poke Place. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I made my own bowl, with a mix of my favorite poke combos: tuna, salmon, and their own \"traditional mix,\" and then added crab meat, masago, cucumber and onions on top. You can add your own seasonings and furikake at the counter. The portions were very generous and hard to finish, though the \"bowl\" comes in a large brown paper to-go container, which can get a bit unwieldy and soggy. The fish tasted fresh, though fairly bland; it was more of a blank slate to add sauces and toppings to. This is the place to go for a quick, healthy, inexpensive meal — and make it what you want.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://ourpokeplace.com/\" target=\"_blank\" rel=\"noopener\">Our Poke Place\u003c/a>\u003c/strong>\u003cbr>\n3515 20th St\u003cbr>\nSan Francisco, CA 94110 [\u003ca href=\"https://goo.gl/VvLDY8\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nTelephone: (415) 624-3029\u003cbr>\nHours: Daily, 11:15am-8pm\u003cbr>\nPrice: $ ($6-13)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/OurPokePlace\" target=\"_blank\" rel=\"noopener\">Our Poke Place\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/ourpokeplace/\" target=\"_blank\" rel=\"noopener\">@ourpokeplace\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/ourpokeplace\" target=\"_blank\" rel=\"noopener\">@ourpokeplace\u003c/a>\u003c/p>\n\u003ch2>I'a Poke\u003c/h2>\n\u003cfigure id=\"attachment_124494\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/20180120_134710-e1516470596598.jpg\">\u003cimg class=\"size-full wp-image-124494\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/20180120_134710-e1516470596598.jpg\" alt=\"The Tango bowl at I'a Poke.\" width=\"1920\" height=\"2024\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Tango bowl at I'a Poke. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Opened in April of 2016, I'a does poke bowls and sushi burritos — both with make-your-own options or their signature recipes. If you opt to make your own, the process is fairly standard: choose a white or brown rice or salad base, pick your fish, add toppings like seasoned seaweed, mango, radish sprouts or cucumbers, and then top with a sauce. If you order a large bowl (or burrito), then you also get unlimited toppings. Owner Raymond Chu has said he gets his salmon farmed from Canada, Norway and Scotland, and tuna fresh from Hawaii.\u003c/p>\n\u003cp>Though I went to the original I'a Poke in the Castro on Church Street, the sushi burrito and poke restaurant actually has two locations now, with a third scheduled to open on Fillmore later this year. The Church Street spot is primarily for take-out, with just a handful of counter seats, but is clean and modern-looking.\u003c/p>\n\u003cfigure id=\"attachment_124489\" class=\"wp-caption aligncenter\" style=\"max-width: 4032px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/20180116_135215.jpg\">\u003cimg class=\"size-full wp-image-124489\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/20180116_135215.jpg\" alt=\"I'a Poke's assembly line.\" width=\"4032\" height=\"3024\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135215.jpg 4032w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135215-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135215-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135215-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135215-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135215-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135215-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135215-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135215-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135215-520x390.jpg 520w\" sizes=\"(max-width: 4032px) 100vw, 4032px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">I'a Poke's assembly line. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_124487\" class=\"wp-caption aligncenter\" style=\"max-width: 1440px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/20180116_135634-e1516461892695.jpg\">\u003cimg class=\"size-full wp-image-124487\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/20180116_135634-e1516461892695.jpg\" alt=\"I'a Poke\" width=\"1440\" height=\"1920\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135634-e1516461892695.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135634-e1516461892695-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135634-e1516461892695-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135634-e1516461892695-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135634-e1516461892695-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135634-e1516461892695-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135634-e1516461892695-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135634-e1516461892695-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135634-e1516461892695-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135634-e1516461892695-520x693.jpg 520w\" sizes=\"(max-width: 1440px) 100vw, 1440px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">I'a Poke \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>To get the I'a flavor, I tried one of their signature poke bowls, the Tango bowl, which comes with tuna, shrimp, salmon, octopus, green onions, mango, cucumber, lemon, friend onions, and ponzu sauce. The staff behind the counter mixes everything together in a separate bowl, so that all your toppings and protein are fully combined and flavored with your chosen sauce before being poured on top of your base. It may not be as pretty that way, but it does guarantee a better distribution of flavor.\u003c/p>\n\u003cp>The Tango bowl was fruity and sweet, though the sauce was fairly light and not overwhelming. While I wasn't in love with the octopus, which was slightly tough, the salmon and tuna were both fresh and were complimented well by the onions, lemon, and mango. If I go back, I would consider building my own sintead to take advantage of the full spread, and I'd order some of their popular spam musubi on the side.\u003c/p>\n\u003cfigure id=\"attachment_124488\" class=\"wp-caption aligncenter\" style=\"max-width: 1440px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/20180116_135509-e1516461871405.jpg\">\u003cimg class=\"size-full wp-image-124488\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/20180116_135509-e1516461871405.jpg\" alt=\"The Tango bowl at I'a.\" width=\"1440\" height=\"1920\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135509-e1516461871405.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135509-e1516461871405-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135509-e1516461871405-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135509-e1516461871405-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135509-e1516461871405-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135509-e1516461871405-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135509-e1516461871405-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135509-e1516461871405-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135509-e1516461871405-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135509-e1516461871405-520x693.jpg 520w\" sizes=\"(max-width: 1440px) 100vw, 1440px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Tango bowl at I'a. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.fishfacepokebar.com/\" target=\"_blank\" rel=\"noopener\">Fish Face Poke Bar\u003c/a>\u003c/strong>\u003cbr>\n314 Church St.\u003cbr>\nSan Francisco, CA 94114 [\u003ca href=\"https://goo.gl/3MJJ6N\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nTelephone: (415) 829-8030\u003cbr>\nHours: Mon-Sat, 11:30am-8pm; Sun, 11:30am-7pm\u003cbr>\nPrice: $$ ($9.75-$14.55)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/iapoke/\" target=\"_blank\" rel=\"noopener\">I'a Poke\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/iapokesf/\" target=\"_blank\" rel=\"noopener\">@iapokesf\u003c/a>\u003c/p>\n\u003ch2>Amitis Deli and Cafe\u003c/h2>\n\u003cfigure id=\"attachment_124507\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/deli-1-e1516553368117.png\">\u003cimg class=\"size-full wp-image-124507\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/deli-1-e1516553368117.png\" alt=\"The poke bowl at Amitis.\" width=\"1920\" height=\"1998\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The poke bowl at Amitis. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This deli and cafe near the Panhandle might be the oddest place on our list, but tucked amid the corgi- and dog-themed decor are some fresh and popular sushi burritos and poke bowls. The cafe used to be a straight-forward sandwich and salad spot, but began serving poke bowls and sushi burritos in mid-2016. The choices are relatively simple — salmon, ahi tuna, spicy tuna, with sides like edamame, onion, and seaweed salad — but it's known for the quality of its ingredients, even sourcing its salmon from fresh catches. The only downside is they can run out of ingredients early in the day.\u003c/p>\n\u003cfigure id=\"attachment_124505\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/20180111_155905-e1516476547894.jpg\">\u003cimg class=\"size-full wp-image-124505\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/20180111_155905-e1516476547894.jpg\" alt=\"Amitis Deli & Cafe\" width=\"1920\" height=\"1440\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Amitis Deli & Cafe \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As opposed to moving down a cafeteria line and picking out your bowl preferences, here you have to ask for an order form and check off what you want. Since you can't always see what looks good or is still available, the staff is ready to answer questions and make suggestions. Toppings and sauces are unlimited and you can either have two scoops of protein for $12 or three for $14. I opted for a classic poke bowl with the salmon and ahi tuna, seaweed salad, onion, cucumber, masago, avocado, and the unagi sauce (though, if you're looking for spice, the wasabi mayo is highly recommended).\u003c/p>\n\u003cp>Preparation takes longer than your typical make-your-own poke place, and the toppings (which they call \"sides\") are laid attractively on top of your base instead of all mixed together. I found everything very light and fresh, with surprisingly high-quality fish and very tender ahi tuna. Though the toppings aren't particularly unique, the seaweed salad complimented the rest of the bowl well, and really it's all about the fish here. The small bowl was a decent-sized snack, but not overwhelmingly filling. There are plenty of tables in the cafe to sit and enjoy your food, or pop a lid on the bowl and take it to go.\u003c/p>\n\u003cfigure id=\"attachment_124503\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/20180111_160336-e1516476532274.jpg\">\u003cimg class=\"size-full wp-image-124503\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/20180111_160336-e1516476532274.jpg\" alt=\"Poke bowl from Amitis.\" width=\"1920\" height=\"1440\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Poke bowl from Amitis. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://amitiscafe117.wixsite.com/amitiscafe\" target=\"_blank\" rel=\"noopener\">Amitis Cafe\u003c/a>\u003c/strong>\u003cbr>\n800 Masonic Ave.\u003cbr>\nSan Francisco, CA 94117 [\u003ca href=\"https://goo.gl/wchdkZ\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nTelephone: (415) 563-2828\u003cbr>\nHours: Mon-Thu, 10:30am-6pm; Fri, Sat, 10:30am-3pm\u003cbr>\nPrice: $$ ($12-14)\u003c/p>\n\u003ch2>Poke Delish\u003c/h2>\n\u003cfigure id=\"attachment_124513\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/delish3.jpg\">\u003cimg class=\"size-full wp-image-124513\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/delish3.jpg\" alt=\"Poke Delish\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish3-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish3-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish3-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish3-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish3-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish3-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish3-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish3-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish3-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Poke Delish \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A word of warning: The food hall Myriad Market, which has been Poke Delish's home base since it opened in early 2016, is closing at the end of February. Until then, Poke Delish's owner Danny Eng is offering a 50% discount on your second bowl if you order two. The poke restaurant also has launched a food truck based out of \u003ca href=\"http://sparksocialsf.com/schedule\" target=\"_blank\" rel=\"noopener\">Spark Social\u003c/a>, and plans to open another location in Chinatown later this year. So you'll still be able to get your Delish poke.\u003c/p>\n\u003cfigure id=\"attachment_124516\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/delish.jpg\">\u003cimg class=\"size-full wp-image-124516\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/delish.jpg\" alt=\"The Poke Delish stand in Myriad Market.\" width=\"1920\" height=\"2301\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish-160x192.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish-800x959.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish-768x920.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish-1020x1222.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish-1180x1414.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish-960x1151.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish-240x288.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish-375x449.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish-520x623.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Poke Delish stand in Myriad Market. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Poke Delish was opened by brothers Danny and Johnny, who also own Seattle-based Tailgate Seafood. They've tried to maintain their fish standards with their poke endeavors, and have said they source the salmon from antibiotic-free fish farms in Norway and bring in seasonal specials, like tuna from Hawaii.\u003c/p>\n\u003cp>While Poke Delish was one of the earlier Bay Area spots to launch a customizable poke bowl, at this point the process will seem normal. Start with a base of rice (brown or white) or salad, pick salmon, tuna shrimp or tofu (which comes marinated), then add things like masago, pineapple, kimchi or crab salad, and top with your choice of seasonings, including furikake or macadamia nuts. The store also sells Hawaiian drinks, like cans of lychee juice and Lilikoi Passion.\u003c/p>\n\u003cfigure id=\"attachment_124514\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/delish2.jpg\">\u003cimg class=\"size-full wp-image-124514\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/delish2.jpg\" alt=\"A Poke Delish bowl.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish2-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish2-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish2-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish2-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish2-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish2-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish2-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish2-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A Poke Delish bowl. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One of the things that makes Poke Delish stand out are the house-made marinades. I opted for my salmon in their specialty Johnny Yaki sauce, a sort of sweet and mildly spicy Teriyaki sauce, and got my tuna in the shoyu sauce. Letting the fish marinade definitely allows more flavor to soak in and gives the bowl more oomph. Toppings are unlimited and can weigh down the bowl, which probably isn't worth it, since you want to be able to taste what it's really all about: the fish. The only downside was, by the end, I still had rice left, but nothing to go with it.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://pokedelish.com/\" target=\"_blank\" rel=\"noopener\">Poke Delish\u003c/a>\u003c/strong>\u003cbr>\n2175 Market St.\u003cbr>\nSan Francisco, CA 94114 [\u003ca href=\"https://goo.gl/P6jT35\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nTelephone: (628) 777-6772\u003cbr>\nHours: Mon-Thu, 11:30am-8:30pm; Fri, Sat, 11:30am-9:30pm; Sun, 12-8pm\u003cbr>\nPrice: $$ ($12.95)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pokedelish/\" target=\"_blank\" rel=\"noopener\">Poke Delish\u003c/a>\u003c/p>\n\u003ch2>Blue Hawaii Acai Cafe\u003c/h2>\n\u003cfigure id=\"attachment_124523\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/20180116_143224.jpg\">\u003cimg class=\"size-full wp-image-124523\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/20180116_143224.jpg\" alt=\"Blue Hawaii's poke bowl\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143224.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143224-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143224-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143224-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143224-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143224-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143224-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143224-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143224-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143224-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Blue Hawaii's poke bowl \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In the debate over Hawaiian-style poke, Blue Hawaii Acai Cafe lands in the more traditionalist camp. Owner Ken Weller opened this spot on Davis Street, on the first floor of the Embarcadero Center, in 2010 after opening another shop in Honolulu. He does acai bowls (another Hawaii classic), smoothies, and poke bowls out of the small cafe with surfboard shaped tables. But this is not your make-your-own poke bar. Poke bowls come in only one style: a small cardboard bowl with brown rice and topped with furikake, ginger, and kimchee. You simply pick if you want spicy, mild, garlic, or a combination.\u003c/p>\n\u003cfigure id=\"attachment_124521\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/20180116_143557.jpg\">\u003cimg class=\"size-full wp-image-124521\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/20180116_143557.jpg\" alt=\"Blue Hawaii Acai Cafe\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143557.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143557-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143557-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143557-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143557-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143557-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143557-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143557-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143557-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143557-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Blue Hawaii Acai Cafe \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>They start serving up poke at 11 a.m. one weekdays, and when I got there at 2:30 p.m. they had just run out (though they assured me they were hoping to start extending their service soon). The staff did find a little bit of poke left, not enough for a full bowl, but enough for me to have a small tasting. I opted for mild, but it was still fairly spicy. While the normal-sized servings are still small and some people may miss the variety of toppings, the focus here is 100% on the fish, which is seasoned and marinaded before it comes to you. Add double the poke for $5.75.\u003c/p>\n\u003cfigure id=\"attachment_124522\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/20180116_143316.jpg\">\u003cimg class=\"size-full wp-image-124522\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/20180116_143316.jpg\" alt=\"Blue Hawaii's poke bowl\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143316.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143316-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143316-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143316-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143316-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143316-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143316-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143316-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143316-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143316-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Blue Hawaii's poke bowl \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.bluehawaiisf.com/\" target=\"_blank\" rel=\"noopener\">Blue Hawaii Acai Cafe\u003c/a>\u003c/strong>\u003cbr>\n2 Embarcadero Center\u003cbr>\nSan Francisco, CA 9411 [\u003ca href=\"https://goo.gl/56uLtB\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nTelephone: (415) 248-0011\u003cbr>\nHours: Mon-Thu, 8am-5pm; Fri, 8am-4pm; Sat, 10am-4pm; Sun, 12-4pm\u003cbr>\nPrice: $$ ($10.65 or $16.40 for a double portion)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/BlueHawaiiSF/\" target=\"_blank\" rel=\"noopener\">Blue Hawaii SF\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/bluehawaiisf\" target=\"_blank\" rel=\"noopener\">@bluehawaiisf\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bay Area Bites Guide to Empanadas in San Francisco",
"title": "Bay Area Bites Guide to Empanadas in San Francisco",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>Empanadas, a Latin and South American food staple, are top-notch at these five San Francisco restaurants.\u003c/em>\u003c/p>\n\u003cp>Virtually every culture in the world has some form of savory pastry-based food. The French have gougéres, the Chinese have steamed buns, Greeks and Turks have stuffed vegetable and meat pies, Indians have samosas, and Brits have all manner of savory stuffed dough.\u003c/p>\n\u003cp>American cooking has a history of piecing together traditions from other cultures, and the savory pastries that have most caught on in the U.S. are calzones, meat turnovers, and savory breakfast concoctions involving flour and butter. The South American tradition of empanadas, which can be savory or sweet, has taken root in San Francisco, not as an Americanized food, but straight out of Argentina, widely considered to be the home of the world’s best empanadas. This guide covers the five top spots for empanadas in the city, four Argentinian—plus one that happens to be Chilean, a variation on the usual theme.\u003c/p>\n\u003cp>Basically, empanadas are street food: portable, easy to manage with one hand, and good at room temperature or heated. So, it’s no wonder that they’re a popular choice in a major American city where sit-down meals are expensive and time-consuming. The range of variety among fillings is also impressive. All are baked, and not fried, which is an important distinction from some of the less authentic (and greasier) versions you might encounter.\u003c/p>\n\u003ch2>El Sur Empanadas\u003c/h2>\n\u003cfigure id=\"attachment_123035\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003cimg class=\"size-full wp-image-123035\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_5649-new.jpg\" alt=\"El Sur Empanadas\" width=\"500\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5649-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5649-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5649-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5649-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5649-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5649-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5649-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5649-new-520x780.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">El Sur Empanadas \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The best empanadas we found in San Francisco are, hands-down, those at the new brick-and-mortar version of the food truck Marianne Despres has operated out of a vintage 1970s Citroën since 2012. Her new shop, \u003ca href=\"http://www.elsursf.com/\">El Sur\u003c/a>, is now open in Potrero Hill. The secret of Despues’ success, aside from her many years spent in Argentina, might simply be attributed to the homemade suet rendered in house that makes the dough so flaky. But the fillings here are also of the highest quality, both in terms of ingredients and their combination. And the homemade sauces, both the traditional chimichurri and and spicy salsa criolla, are the final touch that lands these at the top of our list.\u003c/p>\n\u003cfigure id=\"attachment_123018\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123018\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_5800-new.jpg\" alt=\"Inside El Sur's storefront.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5800-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5800-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5800-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5800-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5800-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5800-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5800-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5800-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5800-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5800-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside El Sur's storefront. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We tried all five of the empanadas on the menu, which also includes salads and gluten-free skewers options. It was impossible to choose a favorite. The pastry, pressed into various shapes after stuffing to indicate each filling, is crisp, flaky, moist and absorbent, basically everything you might ask of a dough.\u003c/p>\n\u003cfigure id=\"attachment_123047\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123047\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_5650-new1.jpg\" alt=\"El Sur empanadas\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5650-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5650-new1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5650-new1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5650-new1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5650-new1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5650-new1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5650-new1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5650-new1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5650-new1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5650-new1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">El Sur empanadas \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The “traditional” is stuffed with hand-cut grassfed beef from Five Dot Ranch, onion, oregano, olive, pimentón and egg. This is a good place to start, as it features the balanced flavors of the region: meat with sweet red peppers and salty olives, offset by eggs. Pollo saltado is stuffed with chicken, onion, tomato, parsley, and a pleasing hint of serrano chile. The Parisien is as rich as the name implies: Kurobuta ham with a creamy sauce made of five cheeses, along with another ham, prosciutto, and two kinds of onions, green and chives.\u003c/p>\n\u003cfigure id=\"attachment_123023\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123023\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_5739-new.jpg\" alt=\"The “traditional” is stuffed with hand-cut grassfed beef from Five Dot Ranch.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5739-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5739-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5739-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5739-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5739-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5739-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5739-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5739-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5739-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5739-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The “traditional” is stuffed with hand-cut grassfed beef from Five Dot Ranch. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123022\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123022\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_5761-new.jpg\" alt=\"Pollo Saltado\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5761-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5761-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5761-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5761-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5761-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5761-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5761-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5761-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5761-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5761-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pollo Saltado \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123021\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123021\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_5780-new.jpg\" alt=\"The Parisien\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5780-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5780-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5780-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5780-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5780-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5780-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5780-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5780-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5780-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5780-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Parisien \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are two vegetarian options, verde and champiñones, the former with Swiss chard, spinach, onion, cheese sauce, olive and egg, and the latter with buttery button mushrooms sautéed with shallots, mixed with provolone (stringy rather than creamy), crème fraîche and chives. In lieu of the suet used for the non-vegetarian empanadas, Despres makes a special dough with eggs and butter for these.\u003c/p>\n\u003cfigure id=\"attachment_123025\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123025\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_5719-new.jpg\" alt=\"The Verde includes with Swiss chard, spinach, onion, cheese sauce, olive and egg.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5719-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5719-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5719-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5719-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5719-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5719-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5719-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5719-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5719-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5719-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Verde includes with Swiss chard, spinach, onion, cheese sauce, olive and egg. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123024\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123024\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_5725-new.jpg\" alt=\"The champiñones includes buttery button mushrooms sautéed with shallots, mixed with provolone, crème fraîche and chives.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5725-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5725-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5725-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5725-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5725-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5725-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5725-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5725-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5725-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5725-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The champiñones includes buttery button mushrooms sautéed with shallots, mixed with provolone, crème fraîche and chives. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The two sauces go with all five of the empanadas equally. I have a slight preference for the traditional chimichurri on the beef- and chicken-stuffed empanadas and the spicy criolla, higher in acidity, on the empanadas with creamier sauces (the Parisien and the verde). The mushroom was quite good without any adornment.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[gallery type=\"columns\" link=\"none\" columns=\"2\" size=\"full\" ids=\"123027,123026\"]\u003c/p>\n\u003cp>The new sit-down space is light-filled, service is friendly and well organized, and a glimpse into the huge kitchen reveals a precise, smooth-running operation. We’ll be back to try the rest of the menu.\u003c/p>\n\u003cfigure id=\"attachment_123016\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123016\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_5807-new.jpg\" alt=\"El Sur empanadas being made in the kitchen\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5807-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5807-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5807-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5807-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5807-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5807-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5807-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5807-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5807-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5807-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">El Sur empanadas being made in the kitchen \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.elsursf.com/\">\u003cstrong>El Sur Empanadas\u003c/strong>\u003c/a>\u003cbr>\n300 De Haro St., Ste. 342\u003cbr>\nSan Francisco, CA 94103 [\u003ca href=\"https://goo.gl/QAuCUC\">Map\u003c/a>]\u003cbr>\nPh: (415) 530-2803\u003cbr>\nHours: Mon-Fri, 10am-2pm; closed Sat and Sun\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/elsursf\">@elsursf\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://www.twitter.com/elsursf\"> @elsursf\u003c/a>\u003cbr>\nInstagram: @ \u003ca href=\"https://www.instagram.com/elsursf\">elsursf\u003c/a>\u003cbr>\nPrice Range: $ (under $10)\u003c/p>\n\u003ch2>Chile Lindo\u003c/h2>\n\u003cfigure id=\"attachment_123049\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123049\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_5973-new.jpg\" alt=\"Outdoor seating at Chile Lindo.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5973-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5973-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5973-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5973-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5973-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5973-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5973-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5973-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5973-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5973-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Outdoor seating at Chile Lindo in the Mission. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Chilean entry on our list of five empanada spots, \u003ca href=\"http://www.chilelindo.com/\">Chile Lindo\u003c/a>, doubles as a fun place to immerse oneself in the Mission District, as all the seating is at an outdoor counter (just five stools) and most of the business is to-go orders which people line up for down the block.\u003c/p>\n\u003cp>Inside, chef-owner Paula Tejada works solo and steadily, prepping and baking her handmade stuffed-dough delights.\u003c/p>\n\u003cfigure id=\"attachment_123050\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123050\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_5980-new.jpg\" alt=\"Chef-owner Paula Tejada working inside Chile Lindo.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5980-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5980-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5980-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5980-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5980-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5980-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5980-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5980-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5980-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5980-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chef-owner Paula Tejada working inside Chile Lindo. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The main difference between Chilean and Argentinian empanadas is that Chilean dough tends to be more bready (less flaky) and the filling-to-dough ration tends to be a bit more substantial than the typical Argentinian empanada. It also seems that seasonings here are more elaborate than at the Argentinian spots (though they’re the same for all the empanadas).\u003c/p>\n\u003cp>And, of course, the stuffings feature regional variations, as well. We tried all six empanadas available the day we visited, and all were stuffed generously with a variety of fillings.\u003c/p>\n\u003cp>The “classic pino” is made with Niman Ranch beef, onions, raisins, olive and egg, seasoned with cumin, paprika, rock salt and fresh-ground pepper. The raisins give the mixture a sweetness that’s nicely offset by the spice mixture. The olives (the black Mission olives we rarely see on California menus anymore) are carefully placed one on each side, so that if you cut the empanada in half, each side contains a salty morsel.\u003c/p>\n\u003cp>[gallery type=\"columns\" link=\"none\" columns=\"2\" size=\"full\" ids=\"123054,123055\"]\u003c/p>\n\u003cp>Also traditional is the Goooool Al Merken, a spicy version of the class pino, kicked up with the addition of merken chiles, a Mapuche spice. This was my favorite of the bunch, and it’s also the most distinctively Chilean (because of the addition of this unique chile).\u003c/p>\n\u003cp>[gallery type=\"columns\" link=\"none\" columns=\"2\" size=\"full\" ids=\"123057,123058\"]\u003c/p>\n\u003cp>The straight-ahead pollo empanada is made with Mary’s chicken, cooked with onions and the same spice mixture that flavor the two above.\u003c/p>\n\u003cp>[gallery type=\"columns\" link=\"none\" columns=\"2\" size=\"full\" ids=\"123063,123064\"]\u003c/p>\n\u003cp>The chilanga and the jamón y queso are both cheese- and jalapeno-stuffed, the latter with ham as well.\u003c/p>\n\u003cp>[gallery type=\"columns\" link=\"none\" columns=\"2\" size=\"large\" ids=\"123061,123062\"]\u003c/p>\n\u003cp>[gallery type=\"columns\" link=\"none\" columns=\"2\" size=\"full\" ids=\"123059,123060\"]\u003c/p>\n\u003cp>The strangest menu item, essential in a trendy SF neighborhood, is the vegan empanada, whose main ingredient is Yves Meatless soy-based meat substitute (again, seasoned with the above spice mixture). It’s not the kind of thing most people would order, unless pressed by dietary restrictions, largely because it doesn’t have the fat required to make the whole mixture hang together.\u003c/p>\n\u003cp>[gallery type=\"columns\" link=\"none\" columns=\"2\" size=\"full\" ids=\"123065,123066\"]\u003c/p>\n\u003cp>The experience of sitting at the counter and watching the action, both inside the tiny kitchen and outside on the street, is a big draw. And the bags the goods are served in give re-heating instructions, with the important “DO NOT MICROWAVE” in all-caps. That, of course, would ruin the crispness of the dough.\u003c/p>\n\u003cp>\u003ca href=\"http://www.chilelindo.com/\">\u003cstrong>Chile Lindo\u003c/strong>\u003c/a>\u003cbr>\n2944 16\u003csup>th\u003c/sup> St.\u003cbr>\nSan Francisco, CA 94103 [\u003ca href=\"https://goo.gl/29rj5B\">Map\u003c/a>]\u003cbr>\nPh: (415) 621-6108\u003cbr>\nHours: Mon-Fri, 8am-8pm; Sat, 10am-6pm; closed Sun\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ChileLindoSF/\">@ChileLindoSF\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/chilelindo?lang=en\">@chilelindo\u003c/a>\u003cbr>\nPrice Range: $ (under $10)\u003c/p>\n\u003ch2>Venga Empanadas\u003c/h2>\n\u003cfigure id=\"attachment_123077\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123077\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_5815-new.jpg\" alt=\"Inside Venga Empanadas\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5815-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5815-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5815-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5815-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5815-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5815-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5815-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5815-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5815-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5815-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Venga Empanadas \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.vengaempanadas.com/\">Venga Empanadas,\u003c/a> also in the Mission, offers an exhaustive menu of 20 choices, such that we could only try a fraction of the possibilities. This counter-service place is hopping pretty much all day long, with folks stopping in to get breakfast empanadas to go and others settling in for lunch, inside or outside, with salads and other non-empanada menu items and wine and beer for later in the day. Homemade fruit drinks are excellent accompaniments. (We had the mango and the strawberry.)\u003c/p>\n\u003cfigure id=\"attachment_123079\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123079\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_5836-new.jpg\" alt=\"Homemade fruit drinks (mango and strawberry) are excellent accompaniments.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5836-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5836-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5836-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5836-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5836-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5836-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5836-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5836-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5836-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5836-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Homemade fruit drinks (mango and strawberry) are excellent accompaniments. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The empanadas here tend to be baked to greater doneness that at the other spots, lending more crispness to the final product. The name of the place, Venga, is stamped into the crimped part of the dough, called the “repulge.” Venga is certainly the spot among the five on this list that offers the widest range of fillings, from a Californiafied veggie option that includes Napa cabbage to a traditional “aji gallina,” version of chicken with yellow peppers.\u003c/p>\n\u003cfigure id=\"attachment_123093\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123093\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_5856-new.jpg\" alt=\"Venga, is stamped into the crimped part of the dough, called the “repulge.”\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5856-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5856-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5856-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5856-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5856-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5856-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5856-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5856-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5856-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5856-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Venga, is stamped into the crimped part of the dough, called the “repulge.” \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Of the seven we tried, my favorites were the most traditional: the aforementioned aji gallina; the mushroom with zucchini, onions and fresh herbs; the ground beef with onions, red bell pepper and hardboiled egg; and the sweet corn with red bell pepper and mozzarella. The chimichurri sauce here is particularly mild, but a hot chile sauce available on all the tables remedies that.\u003c/p>\n\u003cul>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"123085,123086,123084,123096\"]\u003c/ul>\n\u003cp>What’s great about Venga is that the dough is consistently prepared and baked, so all you need to do is decide what fillings you prefer. The rest takes care of itself.\u003c/p>\n\u003cp>\u003ca href=\"http://www.vengaempanadas.com/\">\u003cstrong>Venga Empanadas\u003c/strong>\u003c/a>\u003cbr>\n443 Valencia St.\u003cbr>\nSan Francisco, CA 94103 [\u003ca href=\"https://goo.gl/bxxgaJ\">Map\u003c/a>]\u003cbr>\nPh: (415) 552-5895\u003cbr>\nHours: Sun and Mon-Thu, 8:30am-8pm; Fri-Sat, 8:30am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Vengaempanadas\">@Vengaempanadas\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/vengaempanadas\">@VengaEmpanadas\u003c/a>\u003cbr>\nPrice Range: $ (under $10)\u003c/p>\n\u003ch2>El Porteño\u003c/h2>\n\u003cfigure id=\"attachment_122973\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122973\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_7854-new.jpg\" alt=\"El Porteño empanadas\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_7854-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_7854-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_7854-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_7854-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_7854-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_7854-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_7854-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_7854-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_7854-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_7854-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">El Porteño empanadas \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://elportenosf.com/\">El Porteño\u003c/a> is, perhaps, the best-known spot on this list. With an active truck that also covers the East Bay, and an always-busy Ferry Building location, El Porteño has a reputation in the city for serving some of the best empanadas.\u003c/p>\n\u003cfigure id=\"attachment_122964\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122964\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_7805-new.jpg\" alt=\"El Porteño counter in Ferry Building\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_7805-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_7805-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_7805-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_7805-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_7805-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_7805-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_7805-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_7805-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_7805-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_7805-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">El Porteño counter in Ferry Building \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Our experience was good, if not great. Important to note is that, at the Ferry Building location, our server didn’t offer to heat the empanadas. It’s not a huge oversight, as many people worldwide eat room-temperature empanadas every day; in fact, these were still warm, though not hot. But a bit of crisping up, in my estimation, would’ve benefited the batch of six we ordered. At the very least, it would’ve been nice to have been offered the option.\u003c/p>\n\u003cp>We tried the camarones (shrimp), acelga (chard), jamón y queso (prosciutto and cheese), carne (beef) and champiñones (mushroom), then threw in a manzana (apple) just to try a non-savory empanada.\u003c/p>\n\u003cp>[gallery type=\"columns\" link=\"none\" columns=\"2\" size=\"full\" ids=\"122975,122976\"]\u003c/p>\n\u003cp>[gallery type=\"columns\" link=\"none\" columns=\"2\" size=\"full\" ids=\"122979,122980\"]\u003c/p>\n\u003cp>The camarones was a favorite: Bay shrimp with aged parmesan and green onions, a lovely combination of sweet seafood and tangy onions and cheese. Also a hit was the acelga, with organic Swiss chard, gruyere and toasted pinenuts.\u003c/p>\n\u003cp>[gallery type=\"columns\" link=\"none\" columns=\"2\" size=\"full\" ids=\"122967,122968\"]\u003c/p>\n\u003cp>The mushroom version, which turned out to be a throughline across all five spots, was particularly rich, shallot-laden and mixed with parmesan and crème fraîche.\u003c/p>\n\u003cp>[gallery type=\"columns\" link=\"none\" size=\"full\" columns=\"2\" ids=\"122977,122978\"]\u003c/p>\n\u003cp>The traditional carne, also a selection we tried at all five venues, was a bit flat here. The filling mixture of ground beef, onion, olives, raisins and eggs was rather bland, but the chimichurri, with lots of vinegar, helped.\u003c/p>\n\u003cp>[gallery type=\"columns\" link=\"none\" columns=\"2\" size=\"full\" ids=\"122971,122970\"]\u003c/p>\n\u003cp>The apple empanada would’ve been more satisfying if it had contained a bit more fruit to all the dough, but the flavor was nice.\u003c/p>\n\u003cp>[gallery type=\"columns\" link=\"none\" columns=\"2\" size=\"full\" ids=\"122981,122982\"]\u003c/p>\n\u003cp>There’s nowhere to sit inside the Ferry Building, so take your lunch outside. But beware of hungry seagulls, who’ll snatch your food right up if you turn your back, even for a second.\u003c/p>\n\u003cp>[gallery type=\"columns\" link=\"none\" columns=\"2\" size=\"full\" ids=\"122974,122966\"]\u003c/p>\n\u003cp>\u003ca href=\"http://elportenosf.com/\">\u003cstrong>El Porteño\u003c/strong>\u003c/a>\u003cbr>\nOne Ferry Building, #18\u003cbr>\nSan Francisco, CA 94111 [\u003ca href=\"https://goo.gl/DVC2YM\">Map\u003c/a>]\u003cbr>\nPh: (510) 513-4529\u003cbr>\nHours: Mon-Fri, 9am-7pm; Sat, 8am-7pm; 10am-5pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/El-Porte%C3%B1o-Empanadas/283395721258?ref=br_tf\">@El-Porteno-Empanadas\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/ElPorteno\">@ElPorteno\u003c/a>\u003cbr>\nPrice Range: $ (under $10)\u003c/p>\n\u003ch2>Tanguito\u003c/h2>\n\u003cfigure id=\"attachment_123116\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123116\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_8426-new.jpg\" alt=\"Tanguito empanadas\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8426-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8426-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8426-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8426-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8426-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8426-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8426-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8426-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8426-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8426-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tanguito empanadas \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The final spot on our empanada tour, \u003ca href=\"https://www.yelp.com/biz/tanguito-san-francisco\">Tanguito,\u003c/a> we sought out upon recommendation from a number of friends. A truck in the odd location of Fisherman’s Wharf (odd because it’s not particularly a tourist place) does a good job with a limited menu of empanada choices, and draws a local lunch crowd of neighborhood workers who gather at picnic tables in the tented seating area adjacent to the truck.\u003c/p>\n\u003cfigure id=\"attachment_123114\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123114\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_8416-new.jpg\" alt=\"Tanguito truck and dining area.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8416-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8416-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8416-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8416-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8416-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8416-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8416-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8416-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8416-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8416-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tanguito truck and dining area. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We tried six kinds of empanadas here, and they were all solidly constructed, prepared and served. The menu leans more toward the tradition Argentinean recipes, perhaps more than any other place we visited, and simplicity is also a value here. The tiny kitchen staff of two took the time to carefully heat the emapanadas we ordered to a perfect crisp.\u003c/p>\n\u003cfigure id=\"attachment_123111\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123111\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_8387-new.jpg\" alt=\"Ordering at the Tanguito truck.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8387-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8387-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8387-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8387-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8387-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8387-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8387-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8387-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8387-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8387-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ordering at the Tanguito truck. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Spinach, ground beef, chicken, corn, ham and cheese, and onion empanadas were all very generously stuffed, each prepared with few ingredients, featuring instead the main draw. So, the beef was mostly beef, spiced with onion and a bit of chile pepper; the chicken was simply that, stewed and pulled, sautéed with onion and red bell pepper and carrot.\u003c/p>\n\u003cp>[gallery type=\"columns\" link=\"none\" columns=\"2\" size=\"full\" ids=\"123119,123120\"]\u003c/p>\n\u003cp>[gallery type=\"columns\" link=\"none\" columns=\"2\" size=\"large\" ids=\"123124,123125\"]\u003c/p>\n\u003cp>[gallery type=\"columns\" link=\"none\" columns=\"2\" size=\"full\" ids=\"123121,123123\"]\u003c/p>\n\u003cp>The corn, obviously frozen, but sweet and tender, was lightly cheesy. Ham and cheese was something even a picky kid would eat. The surprising favorite had a traditional filling of sautéed onion with a bit of melted cheese: simple, hearty, rich.\u003c/p>\n\u003cp>[gallery type=\"columns\" link=\"none\" columns=\"2\" size=\"full\" ids=\"123126,123127\"]\u003c/p>\n\u003cp>[gallery type=\"columns\" link=\"none\" columns=\"2\" size=\"full\" ids=\"123117,123118\"]\u003c/p>\n\u003cp>[gallery type=\"columns\" link=\"none\" columns=\"2\" size=\"full\" ids=\"123129,123130\"]\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/checkplease/2011/10/20/tanguito-restaurant-info/\">\u003cem>Watch Tanguito reviewed in 2011 on Check, Please! Bay Area.\u003c/em>\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/tanguito-san-francisco\">\u003cstrong>Tanguito\u003c/strong>\u003c/a>\u003cbr>\n2850 Jones St.\u003cbr>\nSan Francisco, CA 94133 [\u003ca href=\"https://goo.gl/oovgsa\">Map\u003c/a>]\u003cbr>\nPh: (415) 577-4233\u003cbr>\nHours: Tues-Fri, 11:30am-6:30pm; Sat, noon-7:30pm; Sun, noon-6:30pm; closed Mon\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/tanguitoargentineangrill/\">@tanguitoargintineangrill\u003c/a>\u003cbr>\nPrice Range: $ (under $10) Cash only\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>When you need a savory carb fix, empanadas are abundant in San Francisco, and you’ll do well at any of these five spots that offer both traditional and contemporarily interpreted stuffed pastries. And you can’t beat the prices.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Empanadas, a Latin and South American food staple, are top-notch at these five San Francisco restaurants.\u003c/em>\u003c/p>\n\u003cp>Virtually every culture in the world has some form of savory pastry-based food. The French have gougéres, the Chinese have steamed buns, Greeks and Turks have stuffed vegetable and meat pies, Indians have samosas, and Brits have all manner of savory stuffed dough.\u003c/p>\n\u003cp>American cooking has a history of piecing together traditions from other cultures, and the savory pastries that have most caught on in the U.S. are calzones, meat turnovers, and savory breakfast concoctions involving flour and butter. The South American tradition of empanadas, which can be savory or sweet, has taken root in San Francisco, not as an Americanized food, but straight out of Argentina, widely considered to be the home of the world’s best empanadas. This guide covers the five top spots for empanadas in the city, four Argentinian—plus one that happens to be Chilean, a variation on the usual theme.\u003c/p>\n\u003cp>Basically, empanadas are street food: portable, easy to manage with one hand, and good at room temperature or heated. So, it’s no wonder that they’re a popular choice in a major American city where sit-down meals are expensive and time-consuming. The range of variety among fillings is also impressive. All are baked, and not fried, which is an important distinction from some of the less authentic (and greasier) versions you might encounter.\u003c/p>\n\u003ch2>El Sur Empanadas\u003c/h2>\n\u003cfigure id=\"attachment_123035\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003cimg class=\"size-full wp-image-123035\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_5649-new.jpg\" alt=\"El Sur Empanadas\" width=\"500\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5649-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5649-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5649-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5649-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5649-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5649-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5649-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5649-new-520x780.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">El Sur Empanadas \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The best empanadas we found in San Francisco are, hands-down, those at the new brick-and-mortar version of the food truck Marianne Despres has operated out of a vintage 1970s Citroën since 2012. Her new shop, \u003ca href=\"http://www.elsursf.com/\">El Sur\u003c/a>, is now open in Potrero Hill. The secret of Despues’ success, aside from her many years spent in Argentina, might simply be attributed to the homemade suet rendered in house that makes the dough so flaky. But the fillings here are also of the highest quality, both in terms of ingredients and their combination. And the homemade sauces, both the traditional chimichurri and and spicy salsa criolla, are the final touch that lands these at the top of our list.\u003c/p>\n\u003cfigure id=\"attachment_123018\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123018\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_5800-new.jpg\" alt=\"Inside El Sur's storefront.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5800-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5800-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5800-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5800-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5800-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5800-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5800-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5800-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5800-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5800-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside El Sur's storefront. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We tried all five of the empanadas on the menu, which also includes salads and gluten-free skewers options. It was impossible to choose a favorite. The pastry, pressed into various shapes after stuffing to indicate each filling, is crisp, flaky, moist and absorbent, basically everything you might ask of a dough.\u003c/p>\n\u003cfigure id=\"attachment_123047\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123047\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_5650-new1.jpg\" alt=\"El Sur empanadas\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5650-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5650-new1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5650-new1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5650-new1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5650-new1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5650-new1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5650-new1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5650-new1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5650-new1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5650-new1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">El Sur empanadas \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The “traditional” is stuffed with hand-cut grassfed beef from Five Dot Ranch, onion, oregano, olive, pimentón and egg. This is a good place to start, as it features the balanced flavors of the region: meat with sweet red peppers and salty olives, offset by eggs. Pollo saltado is stuffed with chicken, onion, tomato, parsley, and a pleasing hint of serrano chile. The Parisien is as rich as the name implies: Kurobuta ham with a creamy sauce made of five cheeses, along with another ham, prosciutto, and two kinds of onions, green and chives.\u003c/p>\n\u003cfigure id=\"attachment_123023\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123023\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_5739-new.jpg\" alt=\"The “traditional” is stuffed with hand-cut grassfed beef from Five Dot Ranch.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5739-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5739-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5739-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5739-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5739-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5739-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5739-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5739-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5739-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5739-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The “traditional” is stuffed with hand-cut grassfed beef from Five Dot Ranch. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123022\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123022\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_5761-new.jpg\" alt=\"Pollo Saltado\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5761-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5761-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5761-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5761-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5761-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5761-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5761-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5761-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5761-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5761-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pollo Saltado \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123021\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123021\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_5780-new.jpg\" alt=\"The Parisien\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5780-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5780-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5780-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5780-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5780-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5780-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5780-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5780-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5780-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5780-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Parisien \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are two vegetarian options, verde and champiñones, the former with Swiss chard, spinach, onion, cheese sauce, olive and egg, and the latter with buttery button mushrooms sautéed with shallots, mixed with provolone (stringy rather than creamy), crème fraîche and chives. In lieu of the suet used for the non-vegetarian empanadas, Despres makes a special dough with eggs and butter for these.\u003c/p>\n\u003cfigure id=\"attachment_123025\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123025\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_5719-new.jpg\" alt=\"The Verde includes with Swiss chard, spinach, onion, cheese sauce, olive and egg.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5719-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5719-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5719-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5719-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5719-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5719-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5719-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5719-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5719-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5719-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Verde includes with Swiss chard, spinach, onion, cheese sauce, olive and egg. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123024\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123024\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_5725-new.jpg\" alt=\"The champiñones includes buttery button mushrooms sautéed with shallots, mixed with provolone, crème fraîche and chives.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5725-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5725-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5725-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5725-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5725-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5725-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5725-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5725-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5725-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5725-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The champiñones includes buttery button mushrooms sautéed with shallots, mixed with provolone, crème fraîche and chives. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The two sauces go with all five of the empanadas equally. I have a slight preference for the traditional chimichurri on the beef- and chicken-stuffed empanadas and the spicy criolla, higher in acidity, on the empanadas with creamier sauces (the Parisien and the verde). The mushroom was quite good without any adornment.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The new sit-down space is light-filled, service is friendly and well organized, and a glimpse into the huge kitchen reveals a precise, smooth-running operation. We’ll be back to try the rest of the menu.\u003c/p>\n\u003cfigure id=\"attachment_123016\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123016\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_5807-new.jpg\" alt=\"El Sur empanadas being made in the kitchen\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5807-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5807-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5807-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5807-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5807-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5807-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5807-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5807-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5807-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5807-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">El Sur empanadas being made in the kitchen \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.elsursf.com/\">\u003cstrong>El Sur Empanadas\u003c/strong>\u003c/a>\u003cbr>\n300 De Haro St., Ste. 342\u003cbr>\nSan Francisco, CA 94103 [\u003ca href=\"https://goo.gl/QAuCUC\">Map\u003c/a>]\u003cbr>\nPh: (415) 530-2803\u003cbr>\nHours: Mon-Fri, 10am-2pm; closed Sat and Sun\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/elsursf\">@elsursf\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://www.twitter.com/elsursf\"> @elsursf\u003c/a>\u003cbr>\nInstagram: @ \u003ca href=\"https://www.instagram.com/elsursf\">elsursf\u003c/a>\u003cbr>\nPrice Range: $ (under $10)\u003c/p>\n\u003ch2>Chile Lindo\u003c/h2>\n\u003cfigure id=\"attachment_123049\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123049\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_5973-new.jpg\" alt=\"Outdoor seating at Chile Lindo.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5973-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5973-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5973-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5973-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5973-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5973-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5973-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5973-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5973-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5973-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Outdoor seating at Chile Lindo in the Mission. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Chilean entry on our list of five empanada spots, \u003ca href=\"http://www.chilelindo.com/\">Chile Lindo\u003c/a>, doubles as a fun place to immerse oneself in the Mission District, as all the seating is at an outdoor counter (just five stools) and most of the business is to-go orders which people line up for down the block.\u003c/p>\n\u003cp>Inside, chef-owner Paula Tejada works solo and steadily, prepping and baking her handmade stuffed-dough delights.\u003c/p>\n\u003cfigure id=\"attachment_123050\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123050\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_5980-new.jpg\" alt=\"Chef-owner Paula Tejada working inside Chile Lindo.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5980-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5980-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5980-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5980-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5980-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5980-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5980-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5980-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5980-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5980-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chef-owner Paula Tejada working inside Chile Lindo. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The main difference between Chilean and Argentinian empanadas is that Chilean dough tends to be more bready (less flaky) and the filling-to-dough ration tends to be a bit more substantial than the typical Argentinian empanada. It also seems that seasonings here are more elaborate than at the Argentinian spots (though they’re the same for all the empanadas).\u003c/p>\n\u003cp>And, of course, the stuffings feature regional variations, as well. We tried all six empanadas available the day we visited, and all were stuffed generously with a variety of fillings.\u003c/p>\n\u003cp>The “classic pino” is made with Niman Ranch beef, onions, raisins, olive and egg, seasoned with cumin, paprika, rock salt and fresh-ground pepper. The raisins give the mixture a sweetness that’s nicely offset by the spice mixture. The olives (the black Mission olives we rarely see on California menus anymore) are carefully placed one on each side, so that if you cut the empanada in half, each side contains a salty morsel.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Also traditional is the Goooool Al Merken, a spicy version of the class pino, kicked up with the addition of merken chiles, a Mapuche spice. This was my favorite of the bunch, and it’s also the most distinctively Chilean (because of the addition of this unique chile).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The straight-ahead pollo empanada is made with Mary’s chicken, cooked with onions and the same spice mixture that flavor the two above.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The chilanga and the jamón y queso are both cheese- and jalapeno-stuffed, the latter with ham as well.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The strangest menu item, essential in a trendy SF neighborhood, is the vegan empanada, whose main ingredient is Yves Meatless soy-based meat substitute (again, seasoned with the above spice mixture). It’s not the kind of thing most people would order, unless pressed by dietary restrictions, largely because it doesn’t have the fat required to make the whole mixture hang together.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The experience of sitting at the counter and watching the action, both inside the tiny kitchen and outside on the street, is a big draw. And the bags the goods are served in give re-heating instructions, with the important “DO NOT MICROWAVE” in all-caps. That, of course, would ruin the crispness of the dough.\u003c/p>\n\u003cp>\u003ca href=\"http://www.chilelindo.com/\">\u003cstrong>Chile Lindo\u003c/strong>\u003c/a>\u003cbr>\n2944 16\u003csup>th\u003c/sup> St.\u003cbr>\nSan Francisco, CA 94103 [\u003ca href=\"https://goo.gl/29rj5B\">Map\u003c/a>]\u003cbr>\nPh: (415) 621-6108\u003cbr>\nHours: Mon-Fri, 8am-8pm; Sat, 10am-6pm; closed Sun\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ChileLindoSF/\">@ChileLindoSF\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/chilelindo?lang=en\">@chilelindo\u003c/a>\u003cbr>\nPrice Range: $ (under $10)\u003c/p>\n\u003ch2>Venga Empanadas\u003c/h2>\n\u003cfigure id=\"attachment_123077\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123077\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_5815-new.jpg\" alt=\"Inside Venga Empanadas\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5815-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5815-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5815-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5815-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5815-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5815-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5815-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5815-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5815-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5815-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Venga Empanadas \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.vengaempanadas.com/\">Venga Empanadas,\u003c/a> also in the Mission, offers an exhaustive menu of 20 choices, such that we could only try a fraction of the possibilities. This counter-service place is hopping pretty much all day long, with folks stopping in to get breakfast empanadas to go and others settling in for lunch, inside or outside, with salads and other non-empanada menu items and wine and beer for later in the day. Homemade fruit drinks are excellent accompaniments. (We had the mango and the strawberry.)\u003c/p>\n\u003cfigure id=\"attachment_123079\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123079\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_5836-new.jpg\" alt=\"Homemade fruit drinks (mango and strawberry) are excellent accompaniments.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5836-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5836-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5836-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5836-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5836-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5836-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5836-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5836-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5836-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5836-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Homemade fruit drinks (mango and strawberry) are excellent accompaniments. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The empanadas here tend to be baked to greater doneness that at the other spots, lending more crispness to the final product. The name of the place, Venga, is stamped into the crimped part of the dough, called the “repulge.” Venga is certainly the spot among the five on this list that offers the widest range of fillings, from a Californiafied veggie option that includes Napa cabbage to a traditional “aji gallina,” version of chicken with yellow peppers.\u003c/p>\n\u003cfigure id=\"attachment_123093\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123093\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_5856-new.jpg\" alt=\"Venga, is stamped into the crimped part of the dough, called the “repulge.”\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5856-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5856-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5856-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5856-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5856-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5856-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5856-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5856-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5856-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5856-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Venga, is stamped into the crimped part of the dough, called the “repulge.” \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Of the seven we tried, my favorites were the most traditional: the aforementioned aji gallina; the mushroom with zucchini, onions and fresh herbs; the ground beef with onions, red bell pepper and hardboiled egg; and the sweet corn with red bell pepper and mozzarella. The chimichurri sauce here is particularly mild, but a hot chile sauce available on all the tables remedies that.\u003c/p>\n\u003cul>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/ul>\n\u003cp>What’s great about Venga is that the dough is consistently prepared and baked, so all you need to do is decide what fillings you prefer. The rest takes care of itself.\u003c/p>\n\u003cp>\u003ca href=\"http://www.vengaempanadas.com/\">\u003cstrong>Venga Empanadas\u003c/strong>\u003c/a>\u003cbr>\n443 Valencia St.\u003cbr>\nSan Francisco, CA 94103 [\u003ca href=\"https://goo.gl/bxxgaJ\">Map\u003c/a>]\u003cbr>\nPh: (415) 552-5895\u003cbr>\nHours: Sun and Mon-Thu, 8:30am-8pm; Fri-Sat, 8:30am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Vengaempanadas\">@Vengaempanadas\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/vengaempanadas\">@VengaEmpanadas\u003c/a>\u003cbr>\nPrice Range: $ (under $10)\u003c/p>\n\u003ch2>El Porteño\u003c/h2>\n\u003cfigure id=\"attachment_122973\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122973\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_7854-new.jpg\" alt=\"El Porteño empanadas\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_7854-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_7854-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_7854-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_7854-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_7854-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_7854-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_7854-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_7854-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_7854-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_7854-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">El Porteño empanadas \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://elportenosf.com/\">El Porteño\u003c/a> is, perhaps, the best-known spot on this list. With an active truck that also covers the East Bay, and an always-busy Ferry Building location, El Porteño has a reputation in the city for serving some of the best empanadas.\u003c/p>\n\u003cfigure id=\"attachment_122964\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122964\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_7805-new.jpg\" alt=\"El Porteño counter in Ferry Building\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_7805-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_7805-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_7805-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_7805-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_7805-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_7805-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_7805-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_7805-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_7805-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_7805-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">El Porteño counter in Ferry Building \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Our experience was good, if not great. Important to note is that, at the Ferry Building location, our server didn’t offer to heat the empanadas. It’s not a huge oversight, as many people worldwide eat room-temperature empanadas every day; in fact, these were still warm, though not hot. But a bit of crisping up, in my estimation, would’ve benefited the batch of six we ordered. At the very least, it would’ve been nice to have been offered the option.\u003c/p>\n\u003cp>We tried the camarones (shrimp), acelga (chard), jamón y queso (prosciutto and cheese), carne (beef) and champiñones (mushroom), then threw in a manzana (apple) just to try a non-savory empanada.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The camarones was a favorite: Bay shrimp with aged parmesan and green onions, a lovely combination of sweet seafood and tangy onions and cheese. Also a hit was the acelga, with organic Swiss chard, gruyere and toasted pinenuts.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The mushroom version, which turned out to be a throughline across all five spots, was particularly rich, shallot-laden and mixed with parmesan and crème fraîche.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The traditional carne, also a selection we tried at all five venues, was a bit flat here. The filling mixture of ground beef, onion, olives, raisins and eggs was rather bland, but the chimichurri, with lots of vinegar, helped.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The apple empanada would’ve been more satisfying if it had contained a bit more fruit to all the dough, but the flavor was nice.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>There’s nowhere to sit inside the Ferry Building, so take your lunch outside. But beware of hungry seagulls, who’ll snatch your food right up if you turn your back, even for a second.\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://elportenosf.com/\">\u003cstrong>El Porteño\u003c/strong>\u003c/a>\u003cbr>\nOne Ferry Building, #18\u003cbr>\nSan Francisco, CA 94111 [\u003ca href=\"https://goo.gl/DVC2YM\">Map\u003c/a>]\u003cbr>\nPh: (510) 513-4529\u003cbr>\nHours: Mon-Fri, 9am-7pm; Sat, 8am-7pm; 10am-5pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/El-Porte%C3%B1o-Empanadas/283395721258?ref=br_tf\">@El-Porteno-Empanadas\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/ElPorteno\">@ElPorteno\u003c/a>\u003cbr>\nPrice Range: $ (under $10)\u003c/p>\n\u003ch2>Tanguito\u003c/h2>\n\u003cfigure id=\"attachment_123116\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123116\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_8426-new.jpg\" alt=\"Tanguito empanadas\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8426-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8426-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8426-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8426-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8426-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8426-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8426-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8426-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8426-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8426-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tanguito empanadas \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The final spot on our empanada tour, \u003ca href=\"https://www.yelp.com/biz/tanguito-san-francisco\">Tanguito,\u003c/a> we sought out upon recommendation from a number of friends. A truck in the odd location of Fisherman’s Wharf (odd because it’s not particularly a tourist place) does a good job with a limited menu of empanada choices, and draws a local lunch crowd of neighborhood workers who gather at picnic tables in the tented seating area adjacent to the truck.\u003c/p>\n\u003cfigure id=\"attachment_123114\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123114\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_8416-new.jpg\" alt=\"Tanguito truck and dining area.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8416-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8416-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8416-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8416-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8416-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8416-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8416-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8416-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8416-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8416-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tanguito truck and dining area. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We tried six kinds of empanadas here, and they were all solidly constructed, prepared and served. The menu leans more toward the tradition Argentinean recipes, perhaps more than any other place we visited, and simplicity is also a value here. The tiny kitchen staff of two took the time to carefully heat the emapanadas we ordered to a perfect crisp.\u003c/p>\n\u003cfigure id=\"attachment_123111\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123111\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_8387-new.jpg\" alt=\"Ordering at the Tanguito truck.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8387-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8387-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8387-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8387-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8387-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8387-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8387-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8387-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8387-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8387-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ordering at the Tanguito truck. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Spinach, ground beef, chicken, corn, ham and cheese, and onion empanadas were all very generously stuffed, each prepared with few ingredients, featuring instead the main draw. So, the beef was mostly beef, spiced with onion and a bit of chile pepper; the chicken was simply that, stewed and pulled, sautéed with onion and red bell pepper and carrot.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The corn, obviously frozen, but sweet and tender, was lightly cheesy. Ham and cheese was something even a picky kid would eat. The surprising favorite had a traditional filling of sautéed onion with a bit of melted cheese: simple, hearty, rich.\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://ww2.kqed.org/checkplease/2011/10/20/tanguito-restaurant-info/\">\u003cem>Watch Tanguito reviewed in 2011 on Check, Please! Bay Area.\u003c/em>\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/tanguito-san-francisco\">\u003cstrong>Tanguito\u003c/strong>\u003c/a>\u003cbr>\n2850 Jones St.\u003cbr>\nSan Francisco, CA 94133 [\u003ca href=\"https://goo.gl/oovgsa\">Map\u003c/a>]\u003cbr>\nPh: (415) 577-4233\u003cbr>\nHours: Tues-Fri, 11:30am-6:30pm; Sat, noon-7:30pm; Sun, noon-6:30pm; closed Mon\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/tanguitoargentineangrill/\">@tanguitoargintineangrill\u003c/a>\u003cbr>\nPrice Range: $ (under $10) Cash only\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>When you need a savory carb fix, empanadas are abundant in San Francisco, and you’ll do well at any of these five spots that offer both traditional and contemporarily interpreted stuffed pastries. And you can’t beat the prices.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The Mission's New Kitava Kitchen Hopes to Become the Go-To Place for Healthy Eating, Catering to Special Diets",
"title": "The Mission's New Kitava Kitchen Hopes to Become the Go-To Place for Healthy Eating, Catering to Special Diets",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>With the \u003ca href=\"http://thepaleodiet.com/\">Paleo Diet\u003c/a>, \u003ca href=\"https://aiplifestyle.com/what-is-autoimmune-protocol-diet/\">AIP (Autoimmune Protocol)\u003c/a> and \u003ca href=\"http://www.gapsdiet.com/\">GAPS (Gut and Psychology Syndrome)\u003c/a> diets gaining more adherents all the time, it’s almost surprising that more restaurants like Kitava Kitchen haven’t opened.\u003c/p>\n\u003cp>Berkeley has its \u003ca href=\"http://www.missionheirloom.com/\">Mission: Heirloom Garden Café\u003c/a>, but San Francisco had remained free of any of these types of eateries. Until now, that is.\u003c/p>\n\u003cp>Enter Kitava Kitchen, which opened yesterday in an old McDonald’s on Mission Street, right off of 16\u003csup>th\u003c/sup>, a fast-casual restaurant by two former tech guys who both came to the benefits of eating this way through their own personal experience.\u003c/p>\n\u003cfigure id=\"attachment_122228\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122228\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1461-new.jpg\" alt=\"Bryan Tublin (L) and Jeff Nobbs (R), owners of Kitava Kitchen.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1461-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1461-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1461-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1461-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1461-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1461-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1461-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1461-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1461-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1461-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bryan Tublin (L) and Jeff Nobbs (R), owners of Kitava Kitchen. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For Bryan Tublin, it was a chronic pain injury that led him to attend \u003ca href=\"https://www.baumancollege.org/\">Bauman College\u003c/a>’s nutritionist training program and adopt an anti-inflammatory diet to heal. For Jeff Nobbs, it was the high rates of cancer and diabetes in his family that had him reading up on nutritional studies in his spare time.\u003c/p>\n\u003cp>“I was trying to figure out the healthiest way to eat. It’s crazy to me that no one can agree on it,” Nobbs said, adding, “I always nerded out on the nutritional side.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>About two years ago, Nobbs founded Mealmade, a delivery service that he said was “like Munchery for the Paleo diet,” while Tublin founded Simmer, a company that sold nutrient-rich bone broths, and soups and stews made from the broth at farmers markets and through catering.\u003c/p>\n\u003cfigure id=\"attachment_122202\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122202\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1229-new.jpg\" alt=\"Kitava Kitchen Food Philosophy.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1229-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1229-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1229-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1229-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1229-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1229-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1229-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1229-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1229-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1229-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Kitava Kitchen Food Philosophy. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A quick primer on these diets: the Paleo diet as well as AIP and GAPS have some differences, but they mostly avoid gluten and dairy as well as soy and corn. Some avoid all grains and legumes as well. Kitava has white rice – that’s the only one that’s permissible because it’s easier for the body to digest – but the Paleo-friendly cauliflower rice is also on offer. Some also avoid vegetables in the nightshade family: tomato, eggplant and peppers. This means that spices like cayenne and paprika can’t be used, either, since they are made of dried peppers. Some also avoid seeds, which can be left off most dishes at Kitava. While Kitava’s menus are clearly marked with what’s vegan and/or vegetarian, there’s a special menu given to those on the AIP diet.\u003c/p>\n\u003cfigure id=\"attachment_122204\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1231-new.jpg\">\u003cimg class=\"size-full wp-image-122204\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1231-new.jpg\" alt=\"Kitava Kitchen menu.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1231-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1231-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1231-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1231-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1231-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1231-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1231-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1231-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1231-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1231-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kitava Kitchen menu. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s a diet heavy in vegetables and protein; pastured and organic meats and wild fish. White refined sugar is also avoided; at Kitava, when sweetener is used, it’s either coconut sugar, maple syrup or honey. The only oils used are olive, coconut or sustainably-harvested palm, and any processed foods are avoided as well. These diets are also responsible for the rise of bone broth.\u003c/p>\n\u003cp>Even those doing the incredibly strict \u003ca href=\"https://whole30.com/whole30-program-rules/\">Whole 30\u003c/a> diet can find things to eat here.\u003c/p>\n\u003cfigure id=\"attachment_122209\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1247-new.jpg\">\u003cimg class=\"size-full wp-image-122209\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1247-new.jpg\" alt=\"Interior of Kitava Kitchen.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1247-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1247-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1247-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1247-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1247-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1247-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1247-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1247-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1247-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1247-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Interior of Kitava Kitchen. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“We didn’t want to tie ourselves to one specific diet philosophy,” said Tublin. “We wanted to make this food philosophy approachable, which is why we don’t brand ourselves as only Paleo or only vegan.”\u003c/p>\n\u003cp>They also point out that so many vegetarian or vegan restaurants rely on heavily-processed foods, which minimize the health benefits.\u003c/p>\n\u003cp>Mainly, their diet philosophy is: “We want people to eat clean and more vegetables,” said Tublin.\u003c/p>\n\u003cp>The name Kitava comes from \u003ca href=\"https://en.wikipedia.org/wiki/Kitava\">an island off the coast of Papua New Guinea\u003c/a>, which was the focus of \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/8077891\">a study\u003c/a> led by \u003ca href=\"https://en.wikipedia.org/wiki/Staffan_Lindeberg\">Staffan Lindeberg\u003c/a> that speculated people live longer and healthier lives due to their diets. This Paleo-type diet has qualities similar to the so-named \u003ca href=\"https://bluezones.com/\">“blue zones”\u003c/a> where people's diets and quality of life are thought to increase longevity and reduce disease.\u003c/p>\n\u003cfigure id=\"attachment_122236\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1224-new.jpg\">\u003cimg class=\"size-full wp-image-122236\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1224-new.jpg\" alt=\"About the name Kitava\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1224-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1224-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1224-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1224-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1224-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1224-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1224-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1224-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1224-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1224-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">About the name Kitava \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In choosing the name, “We wanted to honor traditional food cultures and the wisdom in those cultures,” said Tublin.\u003c/p>\n\u003cp>Tublin and Nobbs met about two years ago when they each had their respective businesses going. They talked about perhaps collaborating some day. But then both reached a point where they felt opening a restaurant was the next logical step to grow their businesses.\u003c/p>\n\u003cp>“Bryan was catering, and I was in delivery,” explained Nobbs. “We were both wanting to open a restaurant, and we realized it would be silly to be competitors with identical food philosophies.”\u003c/p>\n\u003cp>Given that neither of them are chefs, they have worked with several; now heading up the kitchen is Chef Todd Preston, who spent much of his career doing research and development and in different managerial positions at the \u003ca href=\"http://www.sfsoupco.com/\">San Francisco Soup Company\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_122235\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1531-new.jpg\">\u003cimg class=\"size-full wp-image-122235\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1531-new.jpg\" alt=\"Chef Todd Preston.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1531-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1531-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1531-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1531-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1531-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1531-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1531-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1531-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1531-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1531-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kitava Chef Todd Preston. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The fact that they are in a former McDonald’s is not lost on them, of course.\u003c/p>\n\u003cfigure id=\"attachment_122231\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1508-new.jpg\">\u003cimg class=\"size-full wp-image-122231\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1508-new.jpg\" alt=\"Big Mac sticker remains in the very large walk-in refrigerator.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1508-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1508-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1508-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1508-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1508-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1508-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1508-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1508-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1508-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1508-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Big Mac sticker remains in the very large walk-in refrigerator. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While they’ve made some major improvements to the dining room, with blond wood, one wall painted a cheery dark teal, living walls with succulents throughout; and replaced much of the equipment to suit their own needs, traces of their former tenant remain -- mostly in the bathroom signage and metallic doors as well as the stickers for apple pies and other McDonald's fare that still adorn the freezer.\u003c/p>\n\u003cfigure id=\"attachment_122206\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1236-new.jpg\">\u003cimg class=\"size-full wp-image-122206\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1236-new.jpg\" alt=\"Interior dining space at Kitava Kitchen designed by Hannah Collins Designs.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1236-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1236-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1236-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1236-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1236-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1236-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1236-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1236-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1236-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1236-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Interior dining space at Kitava Kitchen designed by Hannah Collins Designs. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122211\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1253-new.jpg\">\u003cimg class=\"size-full wp-image-122211\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1253-new.jpg\" alt=\"Large dining table with mural painted by local artist Megan Stevens from What Meg Creates.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1253-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1253-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1253-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1253-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1253-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1253-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1253-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1253-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1253-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1253-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Large dining table with mural painted by local artist Megan Stevens from What Meg Creates. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122208\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1246-new.jpg\">\u003cimg class=\"size-full wp-image-122208\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1246-new.jpg\" alt=\"Living reliefs that need to be watered every few days adorn the walls.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1246-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1246-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1246-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1246-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1246-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1246-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1246-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1246-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1246-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1246-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Living reliefs adorn the walls that need to be watered every few days. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Of course there’s a pun-ny irony here, but we’re taking fast food to real food,” said Tublin. “We hope that by being in this neighborhood and in this location, we can provide accessible and approachable food; we have familiar items but healthi-fied, with nothing on the menu over $20.”\u003c/p>\n\u003cp>Added Nobbs, “In an early mission statement, we said it should be as easy to get a Paleo burger with grass-fed meat as McDonalds, but most are so much more expensive,” he said. “While we had a lot of grease to clean out, McDonalds has always put their brilliance into optimizing the kitchen for making food quickly; so we can take advantage of that, but with using incredibly different ingredients.”\u003c/p>\n\u003cfigure id=\"attachment_122233\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1523-new.jpg\">\u003cimg class=\"size-full wp-image-122233\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1523-new.jpg\" alt=\"The very large kitchen space that will be used for catering.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1523-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1523-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1523-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1523-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1523-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1523-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1523-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1523-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1523-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1523-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The very large kitchen space that will also be used for catering. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122232\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1511-new.jpg\">\u003cimg class=\"size-full wp-image-122232\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1511-new.jpg\" alt=\"Bryan Tublin shows off the large walk-in cold storage space.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1511-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1511-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1511-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1511-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1511-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1511-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1511-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1511-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1511-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1511-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bryan Tublin shows off the large walk-in cold storage space. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As for sourcing, Kitava is using the highest grade of \u003ca href=\"http://www.maryschickens.com/cabronze.htm\">Mary’s free-range, organic and pastured chicken\u003c/a> (Mary’s has at least five grades of chicken); heritage pork is from \u003ca href=\"http://www.marinsunfarms.com/\">Marin Sun Farms\u003c/a>, beef from \u003ca href=\"http://www.pacificpastures.com/\">Pacific Pastures\u003c/a> and salmon is wild Alaskan and troll caught.\u003c/p>\n\u003cfigure id=\"attachment_122218\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1313-new.jpg\">\u003cimg class=\"size-full wp-image-122218\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1313-new.jpg\" alt=\"Roasted Brassica Salad with pastured chicken.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1313-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1313-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1313-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1313-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1313-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1313-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1313-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1313-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1313-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1313-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Roasted Brassica Salad with pastured chicken. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Our protein sourcing is really important,” said Tublin. “Factory farming is terrible for everyone involved, it’s not healthy for us, nor the animals themselves, nor the environment.”\u003c/p>\n\u003cp>Vegetables are local and organic when possible, with many coming from Oakland’s \u003ca href=\"http://www.mandelamarketplace.org/\">Mandela Marketplace\u003c/a>.\u003c/p>\n\u003cp>We tried some of the more popular dishes at Kitava.\u003c/p>\n\u003cfigure id=\"attachment_122216\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1298-new.jpg\">\u003cimg class=\"size-full wp-image-122216\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1298-new.jpg\" alt=\"Butternut squash hummus and yucca chips. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1298-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1298-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1298-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1298-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1298-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1298-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1298-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1298-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1298-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1298-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Butternut squash hummus and yucca chips. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122217\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1305-new.jpg\">\u003cimg class=\"size-full wp-image-122217\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1305-new.jpg\" alt=\"Avocado mash with yucca chips.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1305-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1305-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1305-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1305-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1305-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1305-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1305-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1305-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1305-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1305-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Avocado mash with yucca chips. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We found the butternut squash hummus (it has no chick peas) and yucca chips ($7) to be an interesting and delicious substitute for the real thing, while the avocado mash (also with yucca chips $6) tasted like just avocado and salt. While it wasn’t called guacamole on the menu, we wanted more acid or heat, to make it more interesting.\u003c/p>\n\u003cp>The General Tso’s Chicken is made up of chicken pieces deep-fried in cassava flour, with roasted broccoli over white or cauliflower rice ($14). Given the no soy rule, the sauce is a hoisin-coconut amino sauce blend. The sauce was a bit sweet for us; we obviously missed the saltiness of soy.\u003c/p>\n\u003cfigure id=\"attachment_122225\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1407-new.jpg\">\u003cimg class=\"size-full wp-image-122225\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1407-new.jpg\" alt=\"General Tso’s Chicken with a hoisin-coconut amino sauce. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1407-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1407-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1407-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1407-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1407-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1407-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1407-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1407-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1407-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1407-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">General Tso’s Chicken with a hoisin-coconut amino sauce. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For those having a meat craving, the Zoodles and Meatballs ($13) were a great choice (vegetarians could have this dish with king trumpet mushrooms instead).\u003c/p>\n\u003cfigure id=\"attachment_122219\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1330-new.jpg\">\u003cimg class=\"size-full wp-image-122219\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1330-new.jpg\" alt=\"Zoodles and Meatballs\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1330-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1330-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1330-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1330-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1330-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1330-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1330-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1330-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1330-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1330-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Zoodles and Meatballs \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The meatballs were hefty and generous, in a marinara sauce over spaghetti-like noodles made solely of zucchini; it was comfort food gone Paleo.\u003c/p>\n\u003cp>Our favorite dish by far was the tacos; we tried them with wild-caught salmon ($19) (they can also be had with chicken ($16) or beans $12). We found the cassava-almond flour tortillas to be excellent, with the texture and mouth-feel barely discernible from corn.\u003c/p>\n\u003cfigure id=\"attachment_122223\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1374-new.jpg\">\u003cimg class=\"size-full wp-image-122223\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1374-new.jpg\" alt=\"Kitava Street Tacos with troll-caught salmon.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1374-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1374-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1374-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1374-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1374-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1374-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1374-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1374-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1374-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1374-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kitava's Street Tacos with troll-caught wild salmon. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are also numerous bowls on the menu, like the Cuban or Baja ($14 to $15) with various proteins and other fillings, salads, and a meatloaf with sweet potato mash ($15).\u003c/p>\n\u003cp>There are also other vegetable sides, like Roasted Broccoli with Lemon ($4.95) and Crispy Brussels Sprouts with Chipotle Aioli ($7) that can be shared as small plates.\u003c/p>\n\u003cp>And then there is the sweet section; where most of the desserts are made with almond flour and cashew milk ice cream. There are brownies ($4) and cookies ($3) and dates stuffed with almond butter, chocolate and sea salt ($5).\u003c/p>\n\u003cfigure id=\"attachment_122227\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1444-new.jpg\">\u003cimg class=\"size-full wp-image-122227\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1444-new.jpg\" alt=\"Kitava ice cream sandwich.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1444-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1444-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1444-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1444-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1444-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1444-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1444-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1444-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1444-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1444-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kitava ice cream sandwich. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We were given an ice cream sandwich, which is made with cashew milk ice cream and maple syrup sandwiched between two almond flour cookies ($8).\u003c/p>\n\u003cp>Kitava is available not only at the restaurant, but by delivery with \u003ca href=\"https://www.ubereats.com/san_francisco/\">Uber Eats\u003c/a>, \u003ca href=\"https://www.grubhub.com/\">Grubhub\u003c/a> and \u003ca href=\"https://www.doordash.com/\">Doordash\u003c/a>. To-go orders can be taken \u003ca href=\"https://www.grubhub.com/restaurant/kitava-formerly-mealmade-2011-mission-st-san-francisco/354238?classicAffiliateId=%2Fr%2Fw%2F52382%2F&utm_source=content-cms.grubhub.com&utm_medium=OOL&utm_campaign=order%20online&utm_content=354238\">online\u003c/a>. They also offer catering, and eventually hope to expand.\u003c/p>\n\u003cp>Even with its impeccably-sourced proteins, Tublin and Nobbs feel people should be eating more vegetables than they often do.\u003c/p>\n\u003cp>“Our menu is centered heavily around vegetables,” said Tublin. “Our bowls feature them prominently, and our small plates are all veggie- heavy. What we really want is for people to be eating more veggies.”\u003c/p>\n\u003cfigure id=\"attachment_122212\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1265-new.jpg\">\u003cimg class=\"size-full wp-image-122212\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1265-new.jpg\" alt=\"Kitava Kitchen logo on the doorway at Mission and 16th.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1265-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1265-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1265-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1265-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1265-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1265-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1265-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1265-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1265-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1265-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kitava Kitchen logo on the doorway at Mission and 16th. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"https://www.kitava.com/\">\u003cstrong>Kitava Kitchen\u003c/strong>\u003c/a>\u003cbr>\n2011 Mission St., San Francisco, CA 94110 [\u003ca href=\"https://goo.gl/7fWJkT\">Map\u003c/a>]\u003cbr>\nHours: Open Mon-Sat 11am-9:30pm, Closed Sunday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/kitavakitchen/?hc_ref=ARSpoet9_lItXksgSJpKV5b8sdlUhK7WaGSGSvGTLTkrkxGLKpr7efYTJMKURFFagxc&fref=gs&dti=1653881241517382&hc_location=group\">@kitavakitchen\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/kitavakitchen\">@kitavakitchen\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/kitavakitchen/\">@kitavakitchen\u003c/a>\u003cbr>\nPrice Range: $$ entrees average around $15\u003c/p>\n\n",
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"excerpt": "Adherents to the Paleo Diet, AIP, GAPS, vegetarians and vegans and others avoiding gluten and dairy, rejoice! Kitava Kitchen has opened in a former McDonald's in San Francisco's Mission district, replacing fast food with clean food.",
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"description": "Adherents to the Paleo Diet, AIP, GAPS, vegetarians and vegans and others avoiding gluten and dairy, rejoice! Kitava Kitchen has opened in a former McDonald's in San Francisco's Mission district, replacing fast food with clean food.",
"title": "The Mission's New Kitava Kitchen Hopes to Become the Go-To Place for Healthy Eating, Catering to Special Diets | KQED",
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"headline": "The Mission's New Kitava Kitchen Hopes to Become the Go-To Place for Healthy Eating, Catering to Special Diets",
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"source": "Restaurants, Bars, Cafes, Pop-Ups",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>With the \u003ca href=\"http://thepaleodiet.com/\">Paleo Diet\u003c/a>, \u003ca href=\"https://aiplifestyle.com/what-is-autoimmune-protocol-diet/\">AIP (Autoimmune Protocol)\u003c/a> and \u003ca href=\"http://www.gapsdiet.com/\">GAPS (Gut and Psychology Syndrome)\u003c/a> diets gaining more adherents all the time, it’s almost surprising that more restaurants like Kitava Kitchen haven’t opened.\u003c/p>\n\u003cp>Berkeley has its \u003ca href=\"http://www.missionheirloom.com/\">Mission: Heirloom Garden Café\u003c/a>, but San Francisco had remained free of any of these types of eateries. Until now, that is.\u003c/p>\n\u003cp>Enter Kitava Kitchen, which opened yesterday in an old McDonald’s on Mission Street, right off of 16\u003csup>th\u003c/sup>, a fast-casual restaurant by two former tech guys who both came to the benefits of eating this way through their own personal experience.\u003c/p>\n\u003cfigure id=\"attachment_122228\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122228\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1461-new.jpg\" alt=\"Bryan Tublin (L) and Jeff Nobbs (R), owners of Kitava Kitchen.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1461-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1461-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1461-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1461-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1461-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1461-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1461-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1461-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1461-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1461-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bryan Tublin (L) and Jeff Nobbs (R), owners of Kitava Kitchen. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For Bryan Tublin, it was a chronic pain injury that led him to attend \u003ca href=\"https://www.baumancollege.org/\">Bauman College\u003c/a>’s nutritionist training program and adopt an anti-inflammatory diet to heal. For Jeff Nobbs, it was the high rates of cancer and diabetes in his family that had him reading up on nutritional studies in his spare time.\u003c/p>\n\u003cp>“I was trying to figure out the healthiest way to eat. It’s crazy to me that no one can agree on it,” Nobbs said, adding, “I always nerded out on the nutritional side.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>About two years ago, Nobbs founded Mealmade, a delivery service that he said was “like Munchery for the Paleo diet,” while Tublin founded Simmer, a company that sold nutrient-rich bone broths, and soups and stews made from the broth at farmers markets and through catering.\u003c/p>\n\u003cfigure id=\"attachment_122202\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122202\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1229-new.jpg\" alt=\"Kitava Kitchen Food Philosophy.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1229-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1229-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1229-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1229-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1229-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1229-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1229-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1229-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1229-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1229-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Kitava Kitchen Food Philosophy. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A quick primer on these diets: the Paleo diet as well as AIP and GAPS have some differences, but they mostly avoid gluten and dairy as well as soy and corn. Some avoid all grains and legumes as well. Kitava has white rice – that’s the only one that’s permissible because it’s easier for the body to digest – but the Paleo-friendly cauliflower rice is also on offer. Some also avoid vegetables in the nightshade family: tomato, eggplant and peppers. This means that spices like cayenne and paprika can’t be used, either, since they are made of dried peppers. Some also avoid seeds, which can be left off most dishes at Kitava. While Kitava’s menus are clearly marked with what’s vegan and/or vegetarian, there’s a special menu given to those on the AIP diet.\u003c/p>\n\u003cfigure id=\"attachment_122204\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1231-new.jpg\">\u003cimg class=\"size-full wp-image-122204\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1231-new.jpg\" alt=\"Kitava Kitchen menu.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1231-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1231-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1231-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1231-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1231-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1231-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1231-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1231-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1231-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1231-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kitava Kitchen menu. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s a diet heavy in vegetables and protein; pastured and organic meats and wild fish. White refined sugar is also avoided; at Kitava, when sweetener is used, it’s either coconut sugar, maple syrup or honey. The only oils used are olive, coconut or sustainably-harvested palm, and any processed foods are avoided as well. These diets are also responsible for the rise of bone broth.\u003c/p>\n\u003cp>Even those doing the incredibly strict \u003ca href=\"https://whole30.com/whole30-program-rules/\">Whole 30\u003c/a> diet can find things to eat here.\u003c/p>\n\u003cfigure id=\"attachment_122209\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1247-new.jpg\">\u003cimg class=\"size-full wp-image-122209\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1247-new.jpg\" alt=\"Interior of Kitava Kitchen.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1247-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1247-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1247-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1247-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1247-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1247-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1247-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1247-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1247-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1247-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Interior of Kitava Kitchen. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“We didn’t want to tie ourselves to one specific diet philosophy,” said Tublin. “We wanted to make this food philosophy approachable, which is why we don’t brand ourselves as only Paleo or only vegan.”\u003c/p>\n\u003cp>They also point out that so many vegetarian or vegan restaurants rely on heavily-processed foods, which minimize the health benefits.\u003c/p>\n\u003cp>Mainly, their diet philosophy is: “We want people to eat clean and more vegetables,” said Tublin.\u003c/p>\n\u003cp>The name Kitava comes from \u003ca href=\"https://en.wikipedia.org/wiki/Kitava\">an island off the coast of Papua New Guinea\u003c/a>, which was the focus of \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/8077891\">a study\u003c/a> led by \u003ca href=\"https://en.wikipedia.org/wiki/Staffan_Lindeberg\">Staffan Lindeberg\u003c/a> that speculated people live longer and healthier lives due to their diets. This Paleo-type diet has qualities similar to the so-named \u003ca href=\"https://bluezones.com/\">“blue zones”\u003c/a> where people's diets and quality of life are thought to increase longevity and reduce disease.\u003c/p>\n\u003cfigure id=\"attachment_122236\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1224-new.jpg\">\u003cimg class=\"size-full wp-image-122236\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1224-new.jpg\" alt=\"About the name Kitava\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1224-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1224-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1224-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1224-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1224-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1224-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1224-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1224-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1224-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1224-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">About the name Kitava \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In choosing the name, “We wanted to honor traditional food cultures and the wisdom in those cultures,” said Tublin.\u003c/p>\n\u003cp>Tublin and Nobbs met about two years ago when they each had their respective businesses going. They talked about perhaps collaborating some day. But then both reached a point where they felt opening a restaurant was the next logical step to grow their businesses.\u003c/p>\n\u003cp>“Bryan was catering, and I was in delivery,” explained Nobbs. “We were both wanting to open a restaurant, and we realized it would be silly to be competitors with identical food philosophies.”\u003c/p>\n\u003cp>Given that neither of them are chefs, they have worked with several; now heading up the kitchen is Chef Todd Preston, who spent much of his career doing research and development and in different managerial positions at the \u003ca href=\"http://www.sfsoupco.com/\">San Francisco Soup Company\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_122235\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1531-new.jpg\">\u003cimg class=\"size-full wp-image-122235\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1531-new.jpg\" alt=\"Chef Todd Preston.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1531-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1531-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1531-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1531-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1531-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1531-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1531-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1531-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1531-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1531-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kitava Chef Todd Preston. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The fact that they are in a former McDonald’s is not lost on them, of course.\u003c/p>\n\u003cfigure id=\"attachment_122231\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1508-new.jpg\">\u003cimg class=\"size-full wp-image-122231\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1508-new.jpg\" alt=\"Big Mac sticker remains in the very large walk-in refrigerator.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1508-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1508-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1508-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1508-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1508-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1508-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1508-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1508-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1508-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1508-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Big Mac sticker remains in the very large walk-in refrigerator. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While they’ve made some major improvements to the dining room, with blond wood, one wall painted a cheery dark teal, living walls with succulents throughout; and replaced much of the equipment to suit their own needs, traces of their former tenant remain -- mostly in the bathroom signage and metallic doors as well as the stickers for apple pies and other McDonald's fare that still adorn the freezer.\u003c/p>\n\u003cfigure id=\"attachment_122206\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1236-new.jpg\">\u003cimg class=\"size-full wp-image-122206\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1236-new.jpg\" alt=\"Interior dining space at Kitava Kitchen designed by Hannah Collins Designs.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1236-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1236-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1236-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1236-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1236-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1236-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1236-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1236-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1236-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1236-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Interior dining space at Kitava Kitchen designed by Hannah Collins Designs. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122211\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1253-new.jpg\">\u003cimg class=\"size-full wp-image-122211\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1253-new.jpg\" alt=\"Large dining table with mural painted by local artist Megan Stevens from What Meg Creates.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1253-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1253-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1253-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1253-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1253-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1253-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1253-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1253-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1253-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1253-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Large dining table with mural painted by local artist Megan Stevens from What Meg Creates. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122208\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1246-new.jpg\">\u003cimg class=\"size-full wp-image-122208\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1246-new.jpg\" alt=\"Living reliefs that need to be watered every few days adorn the walls.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1246-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1246-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1246-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1246-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1246-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1246-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1246-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1246-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1246-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1246-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Living reliefs adorn the walls that need to be watered every few days. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Of course there’s a pun-ny irony here, but we’re taking fast food to real food,” said Tublin. “We hope that by being in this neighborhood and in this location, we can provide accessible and approachable food; we have familiar items but healthi-fied, with nothing on the menu over $20.”\u003c/p>\n\u003cp>Added Nobbs, “In an early mission statement, we said it should be as easy to get a Paleo burger with grass-fed meat as McDonalds, but most are so much more expensive,” he said. “While we had a lot of grease to clean out, McDonalds has always put their brilliance into optimizing the kitchen for making food quickly; so we can take advantage of that, but with using incredibly different ingredients.”\u003c/p>\n\u003cfigure id=\"attachment_122233\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1523-new.jpg\">\u003cimg class=\"size-full wp-image-122233\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1523-new.jpg\" alt=\"The very large kitchen space that will be used for catering.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1523-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1523-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1523-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1523-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1523-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1523-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1523-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1523-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1523-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1523-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The very large kitchen space that will also be used for catering. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122232\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1511-new.jpg\">\u003cimg class=\"size-full wp-image-122232\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1511-new.jpg\" alt=\"Bryan Tublin shows off the large walk-in cold storage space.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1511-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1511-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1511-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1511-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1511-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1511-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1511-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1511-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1511-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1511-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bryan Tublin shows off the large walk-in cold storage space. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As for sourcing, Kitava is using the highest grade of \u003ca href=\"http://www.maryschickens.com/cabronze.htm\">Mary’s free-range, organic and pastured chicken\u003c/a> (Mary’s has at least five grades of chicken); heritage pork is from \u003ca href=\"http://www.marinsunfarms.com/\">Marin Sun Farms\u003c/a>, beef from \u003ca href=\"http://www.pacificpastures.com/\">Pacific Pastures\u003c/a> and salmon is wild Alaskan and troll caught.\u003c/p>\n\u003cfigure id=\"attachment_122218\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1313-new.jpg\">\u003cimg class=\"size-full wp-image-122218\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1313-new.jpg\" alt=\"Roasted Brassica Salad with pastured chicken.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1313-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1313-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1313-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1313-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1313-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1313-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1313-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1313-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1313-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1313-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Roasted Brassica Salad with pastured chicken. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Our protein sourcing is really important,” said Tublin. “Factory farming is terrible for everyone involved, it’s not healthy for us, nor the animals themselves, nor the environment.”\u003c/p>\n\u003cp>Vegetables are local and organic when possible, with many coming from Oakland’s \u003ca href=\"http://www.mandelamarketplace.org/\">Mandela Marketplace\u003c/a>.\u003c/p>\n\u003cp>We tried some of the more popular dishes at Kitava.\u003c/p>\n\u003cfigure id=\"attachment_122216\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1298-new.jpg\">\u003cimg class=\"size-full wp-image-122216\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1298-new.jpg\" alt=\"Butternut squash hummus and yucca chips. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1298-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1298-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1298-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1298-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1298-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1298-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1298-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1298-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1298-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1298-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Butternut squash hummus and yucca chips. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122217\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1305-new.jpg\">\u003cimg class=\"size-full wp-image-122217\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1305-new.jpg\" alt=\"Avocado mash with yucca chips.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1305-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1305-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1305-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1305-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1305-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1305-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1305-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1305-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1305-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1305-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Avocado mash with yucca chips. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We found the butternut squash hummus (it has no chick peas) and yucca chips ($7) to be an interesting and delicious substitute for the real thing, while the avocado mash (also with yucca chips $6) tasted like just avocado and salt. While it wasn’t called guacamole on the menu, we wanted more acid or heat, to make it more interesting.\u003c/p>\n\u003cp>The General Tso’s Chicken is made up of chicken pieces deep-fried in cassava flour, with roasted broccoli over white or cauliflower rice ($14). Given the no soy rule, the sauce is a hoisin-coconut amino sauce blend. The sauce was a bit sweet for us; we obviously missed the saltiness of soy.\u003c/p>\n\u003cfigure id=\"attachment_122225\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1407-new.jpg\">\u003cimg class=\"size-full wp-image-122225\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1407-new.jpg\" alt=\"General Tso’s Chicken with a hoisin-coconut amino sauce. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1407-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1407-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1407-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1407-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1407-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1407-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1407-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1407-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1407-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1407-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">General Tso’s Chicken with a hoisin-coconut amino sauce. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For those having a meat craving, the Zoodles and Meatballs ($13) were a great choice (vegetarians could have this dish with king trumpet mushrooms instead).\u003c/p>\n\u003cfigure id=\"attachment_122219\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1330-new.jpg\">\u003cimg class=\"size-full wp-image-122219\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1330-new.jpg\" alt=\"Zoodles and Meatballs\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1330-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1330-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1330-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1330-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1330-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1330-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1330-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1330-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1330-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1330-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Zoodles and Meatballs \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The meatballs were hefty and generous, in a marinara sauce over spaghetti-like noodles made solely of zucchini; it was comfort food gone Paleo.\u003c/p>\n\u003cp>Our favorite dish by far was the tacos; we tried them with wild-caught salmon ($19) (they can also be had with chicken ($16) or beans $12). We found the cassava-almond flour tortillas to be excellent, with the texture and mouth-feel barely discernible from corn.\u003c/p>\n\u003cfigure id=\"attachment_122223\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1374-new.jpg\">\u003cimg class=\"size-full wp-image-122223\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1374-new.jpg\" alt=\"Kitava Street Tacos with troll-caught salmon.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1374-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1374-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1374-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1374-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1374-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1374-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1374-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1374-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1374-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1374-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kitava's Street Tacos with troll-caught wild salmon. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are also numerous bowls on the menu, like the Cuban or Baja ($14 to $15) with various proteins and other fillings, salads, and a meatloaf with sweet potato mash ($15).\u003c/p>\n\u003cp>There are also other vegetable sides, like Roasted Broccoli with Lemon ($4.95) and Crispy Brussels Sprouts with Chipotle Aioli ($7) that can be shared as small plates.\u003c/p>\n\u003cp>And then there is the sweet section; where most of the desserts are made with almond flour and cashew milk ice cream. There are brownies ($4) and cookies ($3) and dates stuffed with almond butter, chocolate and sea salt ($5).\u003c/p>\n\u003cfigure id=\"attachment_122227\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1444-new.jpg\">\u003cimg class=\"size-full wp-image-122227\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1444-new.jpg\" alt=\"Kitava ice cream sandwich.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1444-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1444-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1444-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1444-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1444-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1444-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1444-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1444-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1444-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1444-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kitava ice cream sandwich. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We were given an ice cream sandwich, which is made with cashew milk ice cream and maple syrup sandwiched between two almond flour cookies ($8).\u003c/p>\n\u003cp>Kitava is available not only at the restaurant, but by delivery with \u003ca href=\"https://www.ubereats.com/san_francisco/\">Uber Eats\u003c/a>, \u003ca href=\"https://www.grubhub.com/\">Grubhub\u003c/a> and \u003ca href=\"https://www.doordash.com/\">Doordash\u003c/a>. To-go orders can be taken \u003ca href=\"https://www.grubhub.com/restaurant/kitava-formerly-mealmade-2011-mission-st-san-francisco/354238?classicAffiliateId=%2Fr%2Fw%2F52382%2F&utm_source=content-cms.grubhub.com&utm_medium=OOL&utm_campaign=order%20online&utm_content=354238\">online\u003c/a>. They also offer catering, and eventually hope to expand.\u003c/p>\n\u003cp>Even with its impeccably-sourced proteins, Tublin and Nobbs feel people should be eating more vegetables than they often do.\u003c/p>\n\u003cp>“Our menu is centered heavily around vegetables,” said Tublin. “Our bowls feature them prominently, and our small plates are all veggie- heavy. What we really want is for people to be eating more veggies.”\u003c/p>\n\u003cfigure id=\"attachment_122212\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1265-new.jpg\">\u003cimg class=\"size-full wp-image-122212\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1265-new.jpg\" alt=\"Kitava Kitchen logo on the doorway at Mission and 16th.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1265-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1265-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1265-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1265-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1265-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1265-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1265-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1265-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1265-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1265-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kitava Kitchen logo on the doorway at Mission and 16th. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.kitava.com/\">\u003cstrong>Kitava Kitchen\u003c/strong>\u003c/a>\u003cbr>\n2011 Mission St., San Francisco, CA 94110 [\u003ca href=\"https://goo.gl/7fWJkT\">Map\u003c/a>]\u003cbr>\nHours: Open Mon-Sat 11am-9:30pm, Closed Sunday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/kitavakitchen/?hc_ref=ARSpoet9_lItXksgSJpKV5b8sdlUhK7WaGSGSvGTLTkrkxGLKpr7efYTJMKURFFagxc&fref=gs&dti=1653881241517382&hc_location=group\">@kitavakitchen\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/kitavakitchen\">@kitavakitchen\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/kitavakitchen/\">@kitavakitchen\u003c/a>\u003cbr>\nPrice Range: $$ entrees average around $15\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Stories of Soup, Sandwiches and Spuds Illuminate the Subject of Refuge at La Cocina’s ‘Voices from the Kitchen’ ",
"title": "Stories of Soup, Sandwiches and Spuds Illuminate the Subject of Refuge at La Cocina’s ‘Voices from the Kitchen’ ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>An unlikely pair of very American sandwiches, a Reuben and a PB&J, ushered in an evening of eloquently told tales illuminating many facets of \u003ca href=\"http://voicesfromthekitchen.org/storytellers/http:/voicesfromthekitchen.org/storytellers/\">Refuge\u003c/a> at The Swedish American Hall on October 19. \u003ca href=\"https://www.lacocinasf.org/\">La Cocina\u003c/a>’s latest storytelling performance of \u003ca href=\"http://voicesfromthekitchen.org/\">F&B: Voices from the Kitchen\u003c/a>, featured impassioned words and searing images from more than a dozen writers, filmmakers, chefs and graduates of its incubator program.\u003c/p>\n\u003cfigure id=\"attachment_122108\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_8068-new.jpg\" alt=\"Geetika Agrawal, Senior Program Manager at La Cocina and Heena Patel, from Gujarat India, a La Cocina entrepreneur and founder of Rasoi.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-122108\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8068-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8068-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8068-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8068-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8068-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8068-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8068-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8068-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8068-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8068-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Geetika Agrawal, Senior Program Manager at La Cocina, Reuben the sandwich, and Heena Patel, from Gujarat India, a La Cocina entrepreneur and founder of Rasoi. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>To Heena Patel, an immigrant from Gujarat India who came to the U.S. 25 years ago, permanent refuge in America became possible thanks to a Reuben sandwich. She and her husband initially owned a flower shop and a liquor store. Even though she already worked 12 hours a day, when a neighbor inquired if she would manage his restaurant, she accepted, as it represented a pathway to citizenship. The only snag was that the menu of Hofbrau, the restaurant in question, consisted almost entirely of meat. And meat was something the vegetarian Patel had never even tasted. Nevertheless, this determined woman mastered the art of making the perfect hot corned beef, Swiss cheese and sauerkraut sandwich. On the proudest day of her life, when she became an American citizen, she told us she offered her thanks to “Reuben” who made it all possible. With support from La Cocina, she has now created her own business, Rasoi, cooking vegetarian Gujarati Indian dishes for the Ferry Building Farmers Market. But she dreams of a future food truck and restaurant; dreams, she admitted, that are full of stars (Michelin stars, that is).\u003c/p>\n\u003cp>Sharing the stage with Patel was American-born Geetika Agrawal, Senior Program Manager at La Cocina, whose Indian immigrant parents supported her Americanization by sending her to school every day with a “real American lunch.” Her mother lovingly packed her a Capri Sun, fruit, a granola bar and a green peanut butter and jelly sandwich until the middle of third grade when someone made fun of her green sandwich. (The mysterious green ingredient turned out to have been mint jelly, judged by her parents to be the most interesting of all the jam flavors in the market). After third grade, this novel culinary combo was shelved and almost forgotten. Until Agrawal, as a freshman in college, was shocked to find at her dorm’s dining hall, “lamb paired with a familiar old friend. I never imagined it as a condiment for meat,” she admits. “These moments of discomfort make me feel connected to my Indian-ness.”\u003c/p>\n\u003cfigure id=\"attachment_122115\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_8060-new.jpg\" alt=\"The mysterious green ingredient turned out to have been mint jelly, judged by Geetika Agrawal's parents to be the most interesting of all the jam flavors in the market.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-122115\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8060-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8060-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8060-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8060-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8060-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8060-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8060-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8060-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8060-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8060-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The mysterious green ingredient turned out to have been mint jelly, judged by Geetika Agrawal's parents to be the most interesting of all the jam flavors in the market. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Many of the evening’s stories shared tales of triumph. Award-winning author \u003ca href=\"http://www.pbs.org/weta/myjourneyhome/andrew/index.html\">Andrew Lam\u003c/a> delivered an ode to the resilience of pho, the noodle soup with the aromatic broth from his native Vietnam, which has spread out in a seemingly unstoppable diaspora to every corner of the world. It’s a “global pho-nomenon,” quipped Lam, who came to America at the age of 11, at the end of the Vietnam War.\u003c/p>\n\u003cfigure id=\"attachment_122118\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_8093-new.jpg\" alt=\"Award-winning author Andrew Lam delivered an ode to the resilience of pho, the noodle soup with the aromatic broth from his native Vietnam.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-122118\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8093-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8093-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8093-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8093-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8093-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8093-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8093-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8093-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8093-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8093-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Award-winning author Andrew Lam delivered an ode to the resilience of pho, the noodle soup with the aromatic broth from his native Vietnam. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Vietnamese soup’s exact origins are somewhat clouded. But what’s clear is that its beef broth is perfumed with spices representing a mélange of foreign flavors, including Chinese and French ingredients, and is a testament to the resilience of its people. Pho, Lam informed us, is undoubtedly Vietnamese because it incorporates foreign influences – like its country, whose history includes being conquered by various foreign powers.\u003c/p>\n\u003cfigure id=\"attachment_122124\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_8116-new.jpg\" alt=\"Since expulsion from their homeland, Vietnamese people and their beloved soup have been flung across the globe.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-122124\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8116-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8116-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8116-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8116-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8116-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8116-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8116-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8116-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8116-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8116-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Since expulsion from their homeland, Vietnamese people and their beloved soup have been flung across the globe. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>People adapt to survive but retain their distinctive Vietnamese identity, as does pho. Since expulsion from their homeland, Vietnamese people and their beloved soup have been flung across the globe. Pho can now be found in the furthest corners of the planet, from Antarctica to Ile de la Reunion, lovingly made by Vietnamese refugees who cannot imagine life without its comfort. The humble bowl of soup that represented their national treasure now appeals to their hope for posterity. While the people of Vietnam have scattered, Lam takes comfort in knowing something from his homeland has survived and the delectable aroma of broth with its pungent notes of cardamom, cinnamon, ginger and star anise is permeating the world.\u003c/p>\n\u003cfigure id=\"attachment_122122\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_8194-new.jpg\" alt=\"Savanna Ferguson shared the story of immigrants, both human and vegetal; specifically how the humble potato saved and almost doomed Ireland.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-122122\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8194-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8194-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8194-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8194-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8194-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8194-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8194-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8194-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8194-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8194-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Savanna Ferguson shared the story of immigrants, both human and vegetal; specifically how the humble potato saved and almost doomed Ireland. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Savanna Ferguson shared the story of immigrants, both human and vegetal; specifically how the humble potato saved and almost doomed Ireland. Potatoes were not native to Ireland. The tuber, originally from Peru, was introduced to Ireland in the late 16\u003csup>th\u003c/sup> century, at a time when food shortages were common. The potato quickly made itself at home in chilly Irish weather and rocky land. It was the perfect food: easy to grow, easy to harvest and easy to cook. And because it was almost nutritionally complete, the Irish populace thrived for generations. And then, in 1845, “potato blight” came to Ireland, its rot turning the tuber to mush. For five years, crops failed, killing one million people and forcing two million to emigrate. One million Irish immigrants came to the to U.S. to find refuge and changed our country forever.\u003c/p>\n\u003cfigure id=\"attachment_122121\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_8203-new.jpg\" alt=\"Savanna Ferguson telling her story No Known Substitute to the audience at The Swedish American Hall.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-122121\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8203-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8203-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8203-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8203-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8203-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8203-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8203-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8203-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8203-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8203-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Savanna Ferguson telling her story \"No Known Substitute\" to the audience at The Swedish American Hall. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In these days of heated debate over immigration, it is instructive to recall how much Irish immigrants were hated, prohibited from working, and described as” less than human.” These phrases seems depressingly familiar. Today, 10% of our country (34 million Americans) can trace Irish roots.\u003c/p>\n\u003cfigure id=\"attachment_122130\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_8221-new-1.jpg\" alt=\"A conversation between Justin Phillips, food writer for the San Francisco Chronicle and Shani Jones, owner of Peaches Patties, a Jamaican food kiosk.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-122130\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8221-new-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8221-new-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8221-new-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8221-new-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8221-new-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8221-new-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8221-new-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8221-new-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8221-new-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8221-new-1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A conversation between Justin Phillips, food writer for the San Francisco Chronicle and Shani Jones, owner of Peaches Patties, a Jamaican food kiosk. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Next, we were treated to a conversation between Justin Phillips, food writer for the San Francisco Chronicle and Shani Jones, owner of Peaches Patties, a Jamaican food kiosk. They compared notes on their shared experiences and their reverse life trajectories: Phillips, a Black man, grew up in Alexandria, Virginia and recently moved to San Francisco, and Jones, a native San Franciscan, from a dwindling Black population, moved to Atlanta, Georgia to attend college at a HBCU (Historically Black Colleges and Universities) and returned home. They each related moments of cultural insensitivity in remarks from white people in both parts of the country such as, “You’re Black, but not Black-Black” or “You’re not like the rest of them!” Now that Jones has opened a kiosk to make and sell food inspired by her Jamaican mother, she has, in essence, opened herself up to even more offensive interactions, for example, being urged to speak with a Jamaican accent while serving her food. Their take-home-thought for the evening: there are culturally insensitive people everywhere. Phillips and Jones are two of only 50,000 Black residents in San Francisco, a city of 860,000. With these slim odds, Phillips cautioned the audience to take notice, “When you see two Black people talking about issues like this in public,” Phillips said, “It’s a unicorn moment.”\u003c/p>\n\u003cfigure id=\"attachment_122132\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_8237-new.jpg\" alt=\"Shani Jones has opened Peaches Patties, a kiosk to make and sell food inspired by her Jamaican mother.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-122132\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8237-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8237-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8237-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8237-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8237-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8237-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8237-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8237-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8237-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8237-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shani Jones has opened Peaches Patties, a kiosk to make and sell food inspired by her Jamaican mother. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Other stories of refuge revealed tales of pain and loss. John Birdsall, an award-winning local writer, delivered a history lesson interwoven with personal travel tales exploring the refuge of queer safe spaces that exist around the world. He described how Berlin became the birthplace of queer safe space in the 1890s, when its bars and clubs flourished openly until the Weimer Republic came to power in the early 20\u003csup>th\u003c/sup> century. But when Berlin’s gay bars were closed down, Birdsall says, “the idea and the hope of refuge could not be extinguished.”\u003c/p>\n\u003cfigure id=\"attachment_122128\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_8272-new.jpg\" alt=\"John Birdsall, an award-winning local writer, delivered a history lesson interwoven with personal travel tales exploring the refuge of queer safe spaces that exist around the world.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-122128\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8272-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8272-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8272-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8272-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8272-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8272-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8272-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8272-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8272-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8272-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">John Birdsall, an award-winning local writer, delivered a history lesson interwoven with personal travel tales exploring the refuge of queer safe spaces that exist around the world. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For Birdsall, his own travel stories “meant moving in a shadow world” of gay-owned B&B’s, frequenting bars and clubs in “gayberhoods” and queer enclaves – places that would supposedly shield their patrons from violence. But from the horrifying genocide of gays in Nazi Germany to the massacre at Pulse Night Club in 2016, it is clear that these supposedly protected zones of refuge cannot, in fact, promise safety.\u003c/p>\n\u003cfigure id=\"attachment_122135\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_8289-new.jpg\" alt=\"The most powerful example of the connection between food and refuge came in film clips from an upcoming documentary called: Soufra: A Recipe from a Refugee Food Truck, presented by producer Trevor Hall.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-122135\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8289-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8289-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8289-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8289-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8289-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8289-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8289-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8289-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8289-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8289-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The most powerful example of the connection between food and refuge came in film clips from an upcoming documentary called: Soufra: A Recipe from a Refugee Food Truck, presented by producer Trevor Hall. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The evening included dance and song performances plus short films interspersed between speakers. The most powerful example of the connection between food and refuge came in film clips from an upcoming documentary called: \u003cem>Soufra: A Recipe from a Refugee Food Truck\u003c/em>, presented by producer Trevor Hall. He described Burj el-Barajneh refugee camp outside Beirut, Lebanon, where 50,000 people are crowded into narrow alleys and seven-story buildings within a one square kilometer space. In clips from the film, we see women in colorful hijabs chopping vegetables, chatting, cooking and laughing. What is not immediately apparent is their status as “prisoners,” since they lack the financial and political means to leave the camp.\u003c/p>\n\u003cfigure id=\"attachment_122134\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_8322-new.jpg\" alt=\"In another clip, we meet Mariam al Shaar, an entrepreneur who was born and has lived her whole life in Burj el-Barajneh.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-122134\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8322-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8322-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8322-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8322-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8322-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8322-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8322-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8322-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8322-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8322-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In another clip, we meet Mariam al Shaar, an entrepreneur who was born and has lived her whole life in Burj el-Barajneh. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In another clip, we meet Mariam al Shaar, an entrepreneur who was born and has lived her whole life in Burj el-Barajneh. Yet Al Shaar is determined to harness the energy, resourcefulness and creativity of the women of the camp through their food. She is a social entrepreneur with a vision and a plan to uplift the lives of the women through cooking and selling their food. Since the women come from various backgrounds, Palestinian, Syrian, Egyptian and Iraqi, the process includes them teaching each other classic dishes from their cultures. The story of Mariam al Shaar illustrates the power of food to bring people together, empower them and create refuge where there is none. This documentary feature film will be coming out in November.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>[ad floatright]\u003c/p>\n",
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"excerpt": "Can food supply refuge to immigrants, refugees and those marginalized at home? Powerful stories at La Cocina's Voices from the Kitchen illuminate our human struggle for safety and belonging. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>An unlikely pair of very American sandwiches, a Reuben and a PB&J, ushered in an evening of eloquently told tales illuminating many facets of \u003ca href=\"http://voicesfromthekitchen.org/storytellers/http:/voicesfromthekitchen.org/storytellers/\">Refuge\u003c/a> at The Swedish American Hall on October 19. \u003ca href=\"https://www.lacocinasf.org/\">La Cocina\u003c/a>’s latest storytelling performance of \u003ca href=\"http://voicesfromthekitchen.org/\">F&B: Voices from the Kitchen\u003c/a>, featured impassioned words and searing images from more than a dozen writers, filmmakers, chefs and graduates of its incubator program.\u003c/p>\n\u003cfigure id=\"attachment_122108\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_8068-new.jpg\" alt=\"Geetika Agrawal, Senior Program Manager at La Cocina and Heena Patel, from Gujarat India, a La Cocina entrepreneur and founder of Rasoi.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-122108\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8068-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8068-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8068-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8068-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8068-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8068-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8068-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8068-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8068-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8068-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Geetika Agrawal, Senior Program Manager at La Cocina, Reuben the sandwich, and Heena Patel, from Gujarat India, a La Cocina entrepreneur and founder of Rasoi. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>To Heena Patel, an immigrant from Gujarat India who came to the U.S. 25 years ago, permanent refuge in America became possible thanks to a Reuben sandwich. She and her husband initially owned a flower shop and a liquor store. Even though she already worked 12 hours a day, when a neighbor inquired if she would manage his restaurant, she accepted, as it represented a pathway to citizenship. The only snag was that the menu of Hofbrau, the restaurant in question, consisted almost entirely of meat. And meat was something the vegetarian Patel had never even tasted. Nevertheless, this determined woman mastered the art of making the perfect hot corned beef, Swiss cheese and sauerkraut sandwich. On the proudest day of her life, when she became an American citizen, she told us she offered her thanks to “Reuben” who made it all possible. With support from La Cocina, she has now created her own business, Rasoi, cooking vegetarian Gujarati Indian dishes for the Ferry Building Farmers Market. But she dreams of a future food truck and restaurant; dreams, she admitted, that are full of stars (Michelin stars, that is).\u003c/p>\n\u003cp>Sharing the stage with Patel was American-born Geetika Agrawal, Senior Program Manager at La Cocina, whose Indian immigrant parents supported her Americanization by sending her to school every day with a “real American lunch.” Her mother lovingly packed her a Capri Sun, fruit, a granola bar and a green peanut butter and jelly sandwich until the middle of third grade when someone made fun of her green sandwich. (The mysterious green ingredient turned out to have been mint jelly, judged by her parents to be the most interesting of all the jam flavors in the market). After third grade, this novel culinary combo was shelved and almost forgotten. Until Agrawal, as a freshman in college, was shocked to find at her dorm’s dining hall, “lamb paired with a familiar old friend. I never imagined it as a condiment for meat,” she admits. “These moments of discomfort make me feel connected to my Indian-ness.”\u003c/p>\n\u003cfigure id=\"attachment_122115\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_8060-new.jpg\" alt=\"The mysterious green ingredient turned out to have been mint jelly, judged by Geetika Agrawal's parents to be the most interesting of all the jam flavors in the market.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-122115\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8060-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8060-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8060-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8060-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8060-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8060-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8060-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8060-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8060-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8060-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The mysterious green ingredient turned out to have been mint jelly, judged by Geetika Agrawal's parents to be the most interesting of all the jam flavors in the market. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Many of the evening’s stories shared tales of triumph. Award-winning author \u003ca href=\"http://www.pbs.org/weta/myjourneyhome/andrew/index.html\">Andrew Lam\u003c/a> delivered an ode to the resilience of pho, the noodle soup with the aromatic broth from his native Vietnam, which has spread out in a seemingly unstoppable diaspora to every corner of the world. It’s a “global pho-nomenon,” quipped Lam, who came to America at the age of 11, at the end of the Vietnam War.\u003c/p>\n\u003cfigure id=\"attachment_122118\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_8093-new.jpg\" alt=\"Award-winning author Andrew Lam delivered an ode to the resilience of pho, the noodle soup with the aromatic broth from his native Vietnam.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-122118\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8093-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8093-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8093-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8093-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8093-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8093-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8093-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8093-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8093-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8093-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Award-winning author Andrew Lam delivered an ode to the resilience of pho, the noodle soup with the aromatic broth from his native Vietnam. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Vietnamese soup’s exact origins are somewhat clouded. But what’s clear is that its beef broth is perfumed with spices representing a mélange of foreign flavors, including Chinese and French ingredients, and is a testament to the resilience of its people. Pho, Lam informed us, is undoubtedly Vietnamese because it incorporates foreign influences – like its country, whose history includes being conquered by various foreign powers.\u003c/p>\n\u003cfigure id=\"attachment_122124\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_8116-new.jpg\" alt=\"Since expulsion from their homeland, Vietnamese people and their beloved soup have been flung across the globe.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-122124\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8116-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8116-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8116-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8116-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8116-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8116-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8116-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8116-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8116-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8116-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Since expulsion from their homeland, Vietnamese people and their beloved soup have been flung across the globe. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>People adapt to survive but retain their distinctive Vietnamese identity, as does pho. Since expulsion from their homeland, Vietnamese people and their beloved soup have been flung across the globe. Pho can now be found in the furthest corners of the planet, from Antarctica to Ile de la Reunion, lovingly made by Vietnamese refugees who cannot imagine life without its comfort. The humble bowl of soup that represented their national treasure now appeals to their hope for posterity. While the people of Vietnam have scattered, Lam takes comfort in knowing something from his homeland has survived and the delectable aroma of broth with its pungent notes of cardamom, cinnamon, ginger and star anise is permeating the world.\u003c/p>\n\u003cfigure id=\"attachment_122122\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_8194-new.jpg\" alt=\"Savanna Ferguson shared the story of immigrants, both human and vegetal; specifically how the humble potato saved and almost doomed Ireland.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-122122\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8194-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8194-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8194-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8194-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8194-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8194-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8194-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8194-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8194-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8194-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Savanna Ferguson shared the story of immigrants, both human and vegetal; specifically how the humble potato saved and almost doomed Ireland. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Savanna Ferguson shared the story of immigrants, both human and vegetal; specifically how the humble potato saved and almost doomed Ireland. Potatoes were not native to Ireland. The tuber, originally from Peru, was introduced to Ireland in the late 16\u003csup>th\u003c/sup> century, at a time when food shortages were common. The potato quickly made itself at home in chilly Irish weather and rocky land. It was the perfect food: easy to grow, easy to harvest and easy to cook. And because it was almost nutritionally complete, the Irish populace thrived for generations. And then, in 1845, “potato blight” came to Ireland, its rot turning the tuber to mush. For five years, crops failed, killing one million people and forcing two million to emigrate. One million Irish immigrants came to the to U.S. to find refuge and changed our country forever.\u003c/p>\n\u003cfigure id=\"attachment_122121\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_8203-new.jpg\" alt=\"Savanna Ferguson telling her story No Known Substitute to the audience at The Swedish American Hall.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-122121\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8203-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8203-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8203-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8203-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8203-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8203-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8203-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8203-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8203-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8203-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Savanna Ferguson telling her story \"No Known Substitute\" to the audience at The Swedish American Hall. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In these days of heated debate over immigration, it is instructive to recall how much Irish immigrants were hated, prohibited from working, and described as” less than human.” These phrases seems depressingly familiar. Today, 10% of our country (34 million Americans) can trace Irish roots.\u003c/p>\n\u003cfigure id=\"attachment_122130\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_8221-new-1.jpg\" alt=\"A conversation between Justin Phillips, food writer for the San Francisco Chronicle and Shani Jones, owner of Peaches Patties, a Jamaican food kiosk.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-122130\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8221-new-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8221-new-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8221-new-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8221-new-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8221-new-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8221-new-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8221-new-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8221-new-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8221-new-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8221-new-1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A conversation between Justin Phillips, food writer for the San Francisco Chronicle and Shani Jones, owner of Peaches Patties, a Jamaican food kiosk. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Next, we were treated to a conversation between Justin Phillips, food writer for the San Francisco Chronicle and Shani Jones, owner of Peaches Patties, a Jamaican food kiosk. They compared notes on their shared experiences and their reverse life trajectories: Phillips, a Black man, grew up in Alexandria, Virginia and recently moved to San Francisco, and Jones, a native San Franciscan, from a dwindling Black population, moved to Atlanta, Georgia to attend college at a HBCU (Historically Black Colleges and Universities) and returned home. They each related moments of cultural insensitivity in remarks from white people in both parts of the country such as, “You’re Black, but not Black-Black” or “You’re not like the rest of them!” Now that Jones has opened a kiosk to make and sell food inspired by her Jamaican mother, she has, in essence, opened herself up to even more offensive interactions, for example, being urged to speak with a Jamaican accent while serving her food. Their take-home-thought for the evening: there are culturally insensitive people everywhere. Phillips and Jones are two of only 50,000 Black residents in San Francisco, a city of 860,000. With these slim odds, Phillips cautioned the audience to take notice, “When you see two Black people talking about issues like this in public,” Phillips said, “It’s a unicorn moment.”\u003c/p>\n\u003cfigure id=\"attachment_122132\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_8237-new.jpg\" alt=\"Shani Jones has opened Peaches Patties, a kiosk to make and sell food inspired by her Jamaican mother.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-122132\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8237-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8237-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8237-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8237-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8237-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8237-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8237-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8237-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8237-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8237-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shani Jones has opened Peaches Patties, a kiosk to make and sell food inspired by her Jamaican mother. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Other stories of refuge revealed tales of pain and loss. John Birdsall, an award-winning local writer, delivered a history lesson interwoven with personal travel tales exploring the refuge of queer safe spaces that exist around the world. He described how Berlin became the birthplace of queer safe space in the 1890s, when its bars and clubs flourished openly until the Weimer Republic came to power in the early 20\u003csup>th\u003c/sup> century. But when Berlin’s gay bars were closed down, Birdsall says, “the idea and the hope of refuge could not be extinguished.”\u003c/p>\n\u003cfigure id=\"attachment_122128\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_8272-new.jpg\" alt=\"John Birdsall, an award-winning local writer, delivered a history lesson interwoven with personal travel tales exploring the refuge of queer safe spaces that exist around the world.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-122128\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8272-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8272-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8272-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8272-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8272-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8272-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8272-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8272-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8272-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8272-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">John Birdsall, an award-winning local writer, delivered a history lesson interwoven with personal travel tales exploring the refuge of queer safe spaces that exist around the world. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For Birdsall, his own travel stories “meant moving in a shadow world” of gay-owned B&B’s, frequenting bars and clubs in “gayberhoods” and queer enclaves – places that would supposedly shield their patrons from violence. But from the horrifying genocide of gays in Nazi Germany to the massacre at Pulse Night Club in 2016, it is clear that these supposedly protected zones of refuge cannot, in fact, promise safety.\u003c/p>\n\u003cfigure id=\"attachment_122135\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_8289-new.jpg\" alt=\"The most powerful example of the connection between food and refuge came in film clips from an upcoming documentary called: Soufra: A Recipe from a Refugee Food Truck, presented by producer Trevor Hall.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-122135\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8289-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8289-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8289-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8289-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8289-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8289-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8289-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8289-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8289-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8289-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The most powerful example of the connection between food and refuge came in film clips from an upcoming documentary called: Soufra: A Recipe from a Refugee Food Truck, presented by producer Trevor Hall. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The evening included dance and song performances plus short films interspersed between speakers. The most powerful example of the connection between food and refuge came in film clips from an upcoming documentary called: \u003cem>Soufra: A Recipe from a Refugee Food Truck\u003c/em>, presented by producer Trevor Hall. He described Burj el-Barajneh refugee camp outside Beirut, Lebanon, where 50,000 people are crowded into narrow alleys and seven-story buildings within a one square kilometer space. In clips from the film, we see women in colorful hijabs chopping vegetables, chatting, cooking and laughing. What is not immediately apparent is their status as “prisoners,” since they lack the financial and political means to leave the camp.\u003c/p>\n\u003cfigure id=\"attachment_122134\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_8322-new.jpg\" alt=\"In another clip, we meet Mariam al Shaar, an entrepreneur who was born and has lived her whole life in Burj el-Barajneh.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-122134\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8322-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8322-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8322-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8322-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8322-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8322-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8322-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8322-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8322-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8322-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In another clip, we meet Mariam al Shaar, an entrepreneur who was born and has lived her whole life in Burj el-Barajneh. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In another clip, we meet Mariam al Shaar, an entrepreneur who was born and has lived her whole life in Burj el-Barajneh. Yet Al Shaar is determined to harness the energy, resourcefulness and creativity of the women of the camp through their food. She is a social entrepreneur with a vision and a plan to uplift the lives of the women through cooking and selling their food. Since the women come from various backgrounds, Palestinian, Syrian, Egyptian and Iraqi, the process includes them teaching each other classic dishes from their cultures. The story of Mariam al Shaar illustrates the power of food to bring people together, empower them and create refuge where there is none. This documentary feature film will be coming out in November.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Scotch Bonnet’s New Brick-and-Mortar Location Brings Jamaican Home-Cooking to FiDi",
"title": "Scotch Bonnet’s New Brick-and-Mortar Location Brings Jamaican Home-Cooking to FiDi",
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"content": "\u003cp>\u003cem>Jamaica native and chef Abraham “OB” Matterson serves up the flavors of his childhood at Scotch Bonnet, a new restaurant in Rincon Center.\u003c/em>\u003c/p>\n\u003cp>We knew we’d landed in the right place when we saw the Jamaican flag flying in the window of the as-yet unadorned Scotch Bonnet space in Rincon Center in downtown San Francisco. Staff were scurrying about filling containers with hot sauce and cleaning up from the lunch rush when Chef OB Matterson walked out, letting us know that we could take photos, but that they were still in the soft-opening phase, so the place was going to get a whole lot prettier. He has colorful art planned for the long white wall parallel to the kitchen that will evoke the feel of Jamaica.\u003c/p>\n\u003cfigure id=\"attachment_121713\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121713\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_7943-new.jpg\" alt=\"Co-owner and Chef OB Matterson (R) and staff filling containers with Scotch Bonnet Pepper Sauce.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7943-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7943-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7943-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7943-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7943-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7943-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7943-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7943-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7943-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7943-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Co-owner and Chef OB Matterson (R) and staff filling containers with Scotch Bonnet Pepper Sauce. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121714\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121714\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_7940-new.jpg\" alt=\"Scotch Bonnet Pepper Sauce\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7940-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7940-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7940-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7940-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7940-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7940-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7940-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7940-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7940-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7940-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Scotch Bonnet Pepper Sauce \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For now, gleaming with that new-kitchen look, the space is abuzz with the small staff multi-tasking at various stations to turn out the beautiful menu items, which currently include plates, burritos, patties and a la carte items full of Jamaican goodness.\u003c/p>\n\u003cfigure id=\"attachment_121726\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121726\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_7892-new.jpg\" alt=\"Menu at Scotch Bonnet.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7892-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7892-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7892-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7892-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7892-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7892-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7892-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7892-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7892-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7892-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Menu at Scotch Bonnet. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Matterson, along with his wife Loris Mattox-Matterson, have owned and operated the popular Scotch Bonnet food truck parked on Sansome Street during weekday lunch, as well as at Off the Grid locations throughout the Bay in regular rotation. Matterson says the food truck will continue, but logistics are up in the air as they establish the new sit-down space.\u003c/p>\n\u003cfigure id=\"attachment_121720\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121720\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_7926-new.jpg\" alt=\"Scotch Bonnet space in Rincon Center.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7926-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7926-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7926-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7926-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7926-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7926-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7926-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7926-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7926-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7926-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Scotch Bonnet space in Rincon Center. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We tried three plates, all of which were exquisitely prepared, bright in flavor and presentation, and deeply satisfying. (Coincidentally, all plates happen to be gluten-free.)\u003c/p>\n\u003cfigure id=\"attachment_121723\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121723\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_7904-new.jpg\" alt=\"Staff preparing food at Scotch Bonnet.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7904-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7904-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7904-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7904-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7904-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7904-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7904-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7904-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7904-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7904-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Staff preparing food at Scotch Bonnet. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Perhaps the most traditional recipe on the menu, jerk chicken is one of those things that looks easy to make, but whose subtle complexity makes it fairly challenging to pull off. Chef OB does so with aplomb, using a secret method that likely involves brining and smoking the chicken after marinating it in a pungent sauce laden with chile, onion and lots of savory spices. The meat is tender and juicy, rich with flavor.\u003c/p>\n\u003cfigure id=\"attachment_121708\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121708\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_7967-new.jpg\" alt=\"Jerk Chicken at Scotch Bonnet.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7967-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7967-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7967-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7967-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7967-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7967-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7967-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7967-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7967-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7967-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Jerk Chicken at Scotch Bonnet. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Curry goat is equally rich, long-stewed in homemade curry sauce with a mild chile kick. You won’t find goat in many places, locally, with the exception of some African and Mexican restaurants. The meat is a bit gamey, like lamb, and tender like some stew cuts of beef, with just enough fat to soften the protein over time.\u003c/p>\n\u003cfigure id=\"attachment_121704\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121704\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_7986-new.jpg\" alt=\"Curry Goat at Scotch Bonnet.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7986-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7986-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7986-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7986-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7986-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7986-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7986-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7986-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7986-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7986-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Curry Goat at Scotch Bonnet. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Lastly, and my surprising favorite, the curry shrimp has a definite current of heat running through it, and the generous portion includes six large shrimp, meltingly tender and perfectly cooked. I ended up taking the sauce home to pour over rice for dinner.\u003c/p>\n\u003cfigure id=\"attachment_121701\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121701\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_7995-new.jpg\" alt=\"Curry Shrimp at Scotch Bonnet.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7995-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7995-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7995-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7995-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7995-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7995-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7995-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7995-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7995-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7995-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Curry Shrimp at Scotch Bonnet. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>All plates come with the best fried plantains you’ll find for miles, along with a rice and beans combo and salad.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>There’s a selection of imported non-alcoholic drinks, as well as homemade sorrel: sweetened hibiscus tea with ginger.\u003c/p>\n\u003cp>Scotch Bonnet’s welcome new brick-and-mortar restaurant is a perfect introduction to Jamaican food for the newcomer, as well as a soulful culinary journey for anyone craving a return to the island.\u003c/p>\n\u003cfigure id=\"attachment_121717\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121717\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_7929-new.jpg\" alt=\"Co-owner and Chef OB Matterson (R).\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7929-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7929-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7929-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7929-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7929-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7929-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7929-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7929-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7929-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7929-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Co-owner and Chef OB Matterson (R). \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.scotchbonnet.us/\">\u003cstrong>Scotch Bonnet\u003c/strong>\u003c/a>\u003cbr>\n101 Spear St.\u003cbr>\nSan Francisco, CA 94105 [\u003ca href=\"https://goo.gl/t2hiNX\">Map\u003c/a>]\u003cbr>\nPh: (510) 706-0720\u003cbr>\nHours: Tues-Sat, seatings at 5:30pm and 8:30pm\u003cbr>\nPrice Range: $ ($9-$13)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ScotchBonnet510/\">@scotchbonnet510\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/ScotchBonnet510\">@scotchbonnet510\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/scotchbonnet510/\">@scotchbonnet510\u003c/a>\u003c/p>\n\n",
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"excerpt": "Jamaica native and chef Abraham “OB” Matterson serves up the flavors of his childhood at Scotch Bonnet, a new restaurant in Rincon Center.",
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"description": "Jamaica native and chef Abraham “OB” Matterson serves up the flavors of his childhood at Scotch Bonnet, a new restaurant in Rincon Center.",
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"headline": "Scotch Bonnet’s New Brick-and-Mortar Location Brings Jamaican Home-Cooking to FiDi",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Jamaica native and chef Abraham “OB” Matterson serves up the flavors of his childhood at Scotch Bonnet, a new restaurant in Rincon Center.\u003c/em>\u003c/p>\n\u003cp>We knew we’d landed in the right place when we saw the Jamaican flag flying in the window of the as-yet unadorned Scotch Bonnet space in Rincon Center in downtown San Francisco. Staff were scurrying about filling containers with hot sauce and cleaning up from the lunch rush when Chef OB Matterson walked out, letting us know that we could take photos, but that they were still in the soft-opening phase, so the place was going to get a whole lot prettier. He has colorful art planned for the long white wall parallel to the kitchen that will evoke the feel of Jamaica.\u003c/p>\n\u003cfigure id=\"attachment_121713\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121713\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_7943-new.jpg\" alt=\"Co-owner and Chef OB Matterson (R) and staff filling containers with Scotch Bonnet Pepper Sauce.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7943-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7943-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7943-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7943-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7943-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7943-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7943-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7943-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7943-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7943-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Co-owner and Chef OB Matterson (R) and staff filling containers with Scotch Bonnet Pepper Sauce. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121714\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121714\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_7940-new.jpg\" alt=\"Scotch Bonnet Pepper Sauce\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7940-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7940-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7940-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7940-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7940-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7940-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7940-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7940-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7940-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7940-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Scotch Bonnet Pepper Sauce \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For now, gleaming with that new-kitchen look, the space is abuzz with the small staff multi-tasking at various stations to turn out the beautiful menu items, which currently include plates, burritos, patties and a la carte items full of Jamaican goodness.\u003c/p>\n\u003cfigure id=\"attachment_121726\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121726\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_7892-new.jpg\" alt=\"Menu at Scotch Bonnet.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7892-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7892-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7892-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7892-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7892-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7892-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7892-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7892-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7892-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7892-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Menu at Scotch Bonnet. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Matterson, along with his wife Loris Mattox-Matterson, have owned and operated the popular Scotch Bonnet food truck parked on Sansome Street during weekday lunch, as well as at Off the Grid locations throughout the Bay in regular rotation. Matterson says the food truck will continue, but logistics are up in the air as they establish the new sit-down space.\u003c/p>\n\u003cfigure id=\"attachment_121720\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121720\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_7926-new.jpg\" alt=\"Scotch Bonnet space in Rincon Center.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7926-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7926-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7926-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7926-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7926-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7926-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7926-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7926-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7926-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7926-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Scotch Bonnet space in Rincon Center. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We tried three plates, all of which were exquisitely prepared, bright in flavor and presentation, and deeply satisfying. (Coincidentally, all plates happen to be gluten-free.)\u003c/p>\n\u003cfigure id=\"attachment_121723\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121723\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_7904-new.jpg\" alt=\"Staff preparing food at Scotch Bonnet.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7904-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7904-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7904-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7904-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7904-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7904-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7904-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7904-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7904-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7904-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Staff preparing food at Scotch Bonnet. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Perhaps the most traditional recipe on the menu, jerk chicken is one of those things that looks easy to make, but whose subtle complexity makes it fairly challenging to pull off. Chef OB does so with aplomb, using a secret method that likely involves brining and smoking the chicken after marinating it in a pungent sauce laden with chile, onion and lots of savory spices. The meat is tender and juicy, rich with flavor.\u003c/p>\n\u003cfigure id=\"attachment_121708\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121708\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_7967-new.jpg\" alt=\"Jerk Chicken at Scotch Bonnet.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7967-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7967-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7967-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7967-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7967-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7967-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7967-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7967-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7967-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7967-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Jerk Chicken at Scotch Bonnet. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Curry goat is equally rich, long-stewed in homemade curry sauce with a mild chile kick. You won’t find goat in many places, locally, with the exception of some African and Mexican restaurants. The meat is a bit gamey, like lamb, and tender like some stew cuts of beef, with just enough fat to soften the protein over time.\u003c/p>\n\u003cfigure id=\"attachment_121704\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121704\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_7986-new.jpg\" alt=\"Curry Goat at Scotch Bonnet.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7986-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7986-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7986-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7986-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7986-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7986-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7986-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7986-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7986-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7986-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Curry Goat at Scotch Bonnet. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Lastly, and my surprising favorite, the curry shrimp has a definite current of heat running through it, and the generous portion includes six large shrimp, meltingly tender and perfectly cooked. I ended up taking the sauce home to pour over rice for dinner.\u003c/p>\n\u003cfigure id=\"attachment_121701\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121701\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_7995-new.jpg\" alt=\"Curry Shrimp at Scotch Bonnet.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7995-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7995-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7995-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7995-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7995-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7995-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7995-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7995-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7995-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7995-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Curry Shrimp at Scotch Bonnet. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>All plates come with the best fried plantains you’ll find for miles, along with a rice and beans combo and salad.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>There’s a selection of imported non-alcoholic drinks, as well as homemade sorrel: sweetened hibiscus tea with ginger.\u003c/p>\n\u003cp>Scotch Bonnet’s welcome new brick-and-mortar restaurant is a perfect introduction to Jamaican food for the newcomer, as well as a soulful culinary journey for anyone craving a return to the island.\u003c/p>\n\u003cfigure id=\"attachment_121717\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121717\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_7929-new.jpg\" alt=\"Co-owner and Chef OB Matterson (R).\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7929-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7929-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7929-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7929-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7929-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7929-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7929-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7929-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7929-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7929-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Co-owner and Chef OB Matterson (R). \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.scotchbonnet.us/\">\u003cstrong>Scotch Bonnet\u003c/strong>\u003c/a>\u003cbr>\n101 Spear St.\u003cbr>\nSan Francisco, CA 94105 [\u003ca href=\"https://goo.gl/t2hiNX\">Map\u003c/a>]\u003cbr>\nPh: (510) 706-0720\u003cbr>\nHours: Tues-Sat, seatings at 5:30pm and 8:30pm\u003cbr>\nPrice Range: $ ($9-$13)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ScotchBonnet510/\">@scotchbonnet510\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/ScotchBonnet510\">@scotchbonnet510\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/scotchbonnet510/\">@scotchbonnet510\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bay Area Bites Guide: Exploring the Cuisines of Africa Around the Bay Area",
"title": "Bay Area Bites Guide: Exploring the Cuisines of Africa Around the Bay Area",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>What’s a bunny chow? How about kitfo and fufu? Those are just three of the signatures for a trio of different cuisines from the giant continent of Africa. And, for a continent of its vast size and staggering number of unique cultures, it’s surprising how small of an impact its cuisines have had on the Bay Area. Outside of Moroccan restaurants and Ethiopian ones, the Bay Area is limited to a handful of restaurants representing countries from South Africa to Tunisia to Nigeria.\u003c/p>\n\u003cp>That’s too bad for curious local diners. But, there are exciting opportunities to learn about several cuisines with a little bit of research. As we learned eating our way around the continent by exploring Africa’s cuisines around the Bay Area, there are many gems to be found, whether it’s a perfectly spiced piece of goat or a destination-worthy Moroccan pastry. Join us for a tour around ten different specific African cuisine and African-inspired restaurants.\u003c/p>\n\u003ch2>Amawele’s South African Kitchen\u003c/h2>\n\u003cfigure id=\"attachment_121318\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/amaweles-2-dishes.jpg\" alt=\"Peri peri chicken and Cape Malay quinoa with chicken\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121318\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/amaweles-2-dishes.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/amaweles-2-dishes-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/amaweles-2-dishes-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/amaweles-2-dishes-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/amaweles-2-dishes-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/amaweles-2-dishes-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/amaweles-2-dishes-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/amaweles-2-dishes-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/amaweles-2-dishes-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/amaweles-2-dishes-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Peri peri chicken and Cape Malay quinoa with chicken \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121322\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0697-new.jpg\" alt=\"Amawele's South African Kitchen\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121322\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0697-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0697-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0697-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0697-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0697-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0697-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0697-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0697-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0697-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0697-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Amawele's South African Kitchen \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There is no \u003ca href=\"https://ww2.kqed.org/checkplease/2014/04/24/south-african-wines-check-please-bay-area-wine-tips/\">Chenin Blanc or Pinotage\u003c/a> at the city’s lone South African food kiosk. You’ll have to head to a wine store for the country’s wines, which are far better known in the U.S. than South African cuisine.\u003c/p>\n\u003cp>Thanks to amaweles (a Zulu word for twins), Pam and Wendy Michaelson, San Francisco has one spot for learning about this diverse country that is somewhat similar to California climate-wise but almost exactly half a world away from here.\u003c/p>\n\u003cp>The identical twin sisters grew up in Durban, South Africa’s third-largest major city (think Chicago with Los Angeles’ location). It’s a fun, easy-going beach vibe that’s also a giant city on the Indian Ocean. It’s also quite notable for its dining scene, reflecting the diversity of its country. South Africa’s indigenous population and immigrants from centuries of being a colony for European empires have led to a decidedly eclectic cuisine. On the plate, influences come from England, the Netherlands, Malaysia, India, Portugal and the local African history.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Pam and Wendy initially lived in the country’s capital and largest city, Johannesburg, and tried to make it as professional singers, while working in the mundane world of finance. One career didn’t quite pan out and the other wasn’t fulfilling. So, they decided to explore traveling around the U.S. as childcare providers. The mutual love of cooking led them to their current restaurant home, \u003ca href=\"http://www.amawelessouthafricankitchen.com/\">Amawele’s South African Kitchen\u003c/a>, in San Francisco, curiously located in the FiDi’s Rincon Center (best known as the home of \u003ca href=\"http://yanksing.com/\">Yank Sing\u003c/a>). Fast-casual tends to be more of a niche for burritos, sandwiches, salads and the like — not complex curries and obscure names like bunny chow.\u003c/p>\n\u003cfigure id=\"attachment_121320\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0730-new.jpg\" alt=\"Bunny Chow\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121320\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0730-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0730-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0730-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0730-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0730-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0730-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0730-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0730-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0730-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0730-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bunny Chow \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you’re after the Instagram likes, South Africa’s fast food favorite, bunny chow, is obligatory. It’s not colorful but it’s pretty profound visually. There are no rabbits involved — rather a deeply nuanced and carefully spiced curry full of tender beef hunks in a hollowed out bread bowl. SF diners, I know what you’re thinking but this bread is more like a thick, fluffy white loaf than hearty sourdough à la Fisherman’s Wharf clam chowder in sourdough bowls. Except here, the curry doesn’t just stay in the bread bowl. It overflows filling the whole container. Talk about a dish not meant for take-out but has to be served to-go. Eat with caution.\u003c/p>\n\u003cp>Also on the fast food-drunk food side of South African cuisine and a popular item at Amawele’s is frikadella, a Dutch-style meatball that usually is served on soggy fries but here the two are served together as a wrap (hello, fast-casual!). It’s the South African version of Primanti Brothers, the everything-in-one sandwich behemoth from Pittsburgh (try it in SF at Giordano’s Bros. in the Mission).\u003c/p>\n\u003cp>Along with the bunny chow, peri peri chicken is a must at Amawele’s, where the sauce made in-house (also sold by the bottle) boasts a sharp, bright chile kick that burns but doesn’t hurt when slathered on chicken and served paleo-style on vegetables. It’s too bad the chicken breast is dry but just focus on the sauce.\u003c/p>\n\u003cp>Also on trend, like the paleo section of the menu, quinoa can replace the Cape Malay spiced rice dish with proteins of your choice on top. It works particularly well with sweet potatoes and a host of non-seasonal vegetables (carrots, broccoli) that taste fine but are an uninspiring diet-friendly ensemble. Paleo or quinoa bowl, both are very fitting for a weekday lunch that will power you into the afternoon, not weigh you down at the 3 PM meeting. But, honestly, if you’re exploring South African cuisine, get the bunny chow. Leave the paleo stuff for later.\u003c/p>\n\u003cfigure id=\"attachment_121334\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_0714-new.jpg\" alt=\"Amawele's South African Kitchen menu.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121334\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0714-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0714-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0714-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0714-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0714-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0714-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0714-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0714-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0714-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0714-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Amawele's South African Kitchen menu. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Once you’re through your giant meal (the bunny chow can easily serve two), linger with the housemade rooibos tea on a seating cushion by Rincon Center’s fountain and think how peaceful this is compared to the mad rush for dim sum a few steps away at Yank Sing. Eating bunny chow gazing at the upside-down fountain is one of those quirky “this can only happen here” moments that can liven up any routine weekday lunch hour.\u003c/p>\n\u003cfigure id=\"attachment_121335\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_0706-new.jpg\" alt=\"Rincon Center’s fountain is a scenic spot to enjoy to-go lunch.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121335\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0706-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0706-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0706-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0706-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0706-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0706-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0706-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0706-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0706-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0706-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rincon Center’s fountain is a scenic spot to enjoy to-go lunch. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.amawelessouthafricankitchen.com/\">\u003cstrong>Amawele’s South African Kitchen\u003c/strong>\u003c/a>\u003cbr>\n101 Spear St.\u003cbr>\nSan Francisco, CA 94105 [\u003ca href=\"https://www.google.com/maps/place/Amawele's+South+African+Kitchen/@37.7924983,-122.3931387,15z/data=!4m2!3m1!1s0x0:0x4d36863a53860af0?sa=X&ved=0ahUKEwiM8aHnjoLVAhVXzWMKHT_QAdMQ_BIIgQEwCg\">Map\u003c/a>]\u003cbr>\nPh: (415) 536-5900\u003cbr>\nHours: Mon-Fri, 10:30am-2:30pm; Closed Saturday and Sunday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/amaweles/\">Amawele's South African Kitchen\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/afterpartychefs?lang=en\">@afterpartychefs\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/explore/tags/afterpartychefs/\">#afterpartychefs\u003c/a>\u003cbr>\nPrice Range: $ ($8-$10 per diner)\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/amaweles-south-african-kitchen-san-francisco-2\">Amawele’s South African Kitchen\u003c/a>\u003c/p>\n\u003ch2>Safari Kitchen\u003c/h2>\n\u003cfigure id=\"attachment_121371\" class=\"wp-caption aligncenter\" style=\"max-width: 1632px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_9662-new.jpg\" alt=\"Somali food trailer that houses Safari kitchen.\" width=\"1632\" height=\"1224\" class=\"size-full wp-image-121371\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_9662-new.jpg 1632w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_9662-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_9662-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_9662-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_9662-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_9662-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_9662-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_9662-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_9662-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_9662-new-520x390.jpg 520w\" sizes=\"(max-width: 1632px) 100vw, 1632px\">\u003cfigcaption class=\"wp-caption-text\">Somali food trailer that houses Safari kitchen. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There is no seating, no park nearby to picnic at and congested parking in the narrow parking lot where the months-old Somali food trailer, \u003ca href=\"http://www.safarikitchensj.com\">Safari Kitchen\u003c/a>, resides in. It’s decidedly no-frills and feels like Austin, Texas both with the fact that it’s a niche cuisine food trailer and the roaring summer heat on one visit. Continuing the no-frills agenda, the menu doesn’t provide much choice either. You’ll have a bed of rice topped with beef, chicken, beef and chicken, or vegetables. So, you better like rice.\u003c/p>\n\u003cfigure id=\"attachment_121341\" class=\"wp-caption aligncenter\" style=\"max-width: 1632px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/Beef-and-Chicken-Combo-Rice-Plate-at-Safari-Kitchen-in-San-Jose-new.jpg\" alt=\"Beef and Chicken combo rice plate at Safari Kitchen in San Jose.\" width=\"1632\" height=\"1224\" class=\"size-full wp-image-121341\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/Beef-and-Chicken-Combo-Rice-Plate-at-Safari-Kitchen-in-San-Jose-new.jpg 1632w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Beef-and-Chicken-Combo-Rice-Plate-at-Safari-Kitchen-in-San-Jose-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Beef-and-Chicken-Combo-Rice-Plate-at-Safari-Kitchen-in-San-Jose-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Beef-and-Chicken-Combo-Rice-Plate-at-Safari-Kitchen-in-San-Jose-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Beef-and-Chicken-Combo-Rice-Plate-at-Safari-Kitchen-in-San-Jose-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Beef-and-Chicken-Combo-Rice-Plate-at-Safari-Kitchen-in-San-Jose-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Beef-and-Chicken-Combo-Rice-Plate-at-Safari-Kitchen-in-San-Jose-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Beef-and-Chicken-Combo-Rice-Plate-at-Safari-Kitchen-in-San-Jose-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Beef-and-Chicken-Combo-Rice-Plate-at-Safari-Kitchen-in-San-Jose-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Beef-and-Chicken-Combo-Rice-Plate-at-Safari-Kitchen-in-San-Jose-new-520x390.jpg 520w\" sizes=\"(max-width: 1632px) 100vw, 1632px\">\u003cfigcaption class=\"wp-caption-text\">Beef and Chicken combo rice plate at Safari Kitchen in San Jose. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Those familiar with \u003ca href=\"http://thehalalguys.com/\">The Halal Guys\u003c/a> will notice this Somali staple isn’t dissimilar (there is even mild white sauce and a hot red sauce to squeeze on) but miles superior in everything from the recent New York transplant addition to SF — from the quality of meat to the heavy hand in seasoning to the slickness of the rice. A host of spices (“all starting with “C” as the cook in the Safari Kitchen trailer joked) including coriander, cumin, cinnamon and cardamom penetrate every cube of chicken and beef, along with the base of buttery, perky basmati rice. Imagine the flavor profile of barbecue with a supporting element of tandoori. Combined it’s smoky, sweet, salty and has a hint of umami that keeps bite after bite of meat and rice seem far more enticing than it sounds like. Sure, it’s enough food for two hungry eaters but who can complain about leftovers?\u003c/p>\n\u003cp>You’ll round out the meal with \u003cem>samusas\u003c/em>, which are exactly like the better-known \u003cem>samosas\u003c/em> in several other cultures around Africa, the Middle East and Asia. The flaky phyllo triangles filled with beautifully spiced, juicy ground beef. Also try the sweet version with cherry preserves that might be less traditional but will compete with any fruit preserve hand pie you’ve encountered before. The fry is perfect in both versions with not a speck of grease anywhere. It’s easy to fill up on these alone. Don’t do it.\u003c/p>\n\u003cfigure id=\"attachment_121342\" class=\"wp-caption aligncenter\" style=\"max-width: 1632px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/Beef-Sambusa-at-Safari-Kitchen-new.jpg\" alt=\"Beef Sambusa at Safari Kitchen.\" width=\"1632\" height=\"1224\" class=\"size-full wp-image-121342\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/Beef-Sambusa-at-Safari-Kitchen-new.jpg 1632w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Beef-Sambusa-at-Safari-Kitchen-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Beef-Sambusa-at-Safari-Kitchen-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Beef-Sambusa-at-Safari-Kitchen-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Beef-Sambusa-at-Safari-Kitchen-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Beef-Sambusa-at-Safari-Kitchen-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Beef-Sambusa-at-Safari-Kitchen-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Beef-Sambusa-at-Safari-Kitchen-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Beef-Sambusa-at-Safari-Kitchen-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Beef-Sambusa-at-Safari-Kitchen-new-520x390.jpg 520w\" sizes=\"(max-width: 1632px) 100vw, 1632px\">\u003cfigcaption class=\"wp-caption-text\">Beef Sambusa at Safari Kitchen. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At just a few months old, Safari Kitchen is still in its youthful stage and awaiting its first academic year with the nearby college students (it's right between Downtown and San Jose State). Co-owners Amin Munye and Guled Yousef met as undergraduate students at Arizona State University and both ended up in the Bay Area afterwards — Guled in tech and Amin as a barber at The Barbers Inc. The two decided to give entrepreneurship a try but originally had no idea what type of business to do. Munye is originally from Somalia and moved to the US when he was 14. His older sister worked for the US embassy in Somalia and was given the option to move to the US for health reasons. A few years later, Amin and his family were able to join her in the US where they settled in the South Bay. After all sorts of business plan brainstorms, the two budding entrepreneurs thought, “Why not do a food truck with a few dishes from Somalia served?” The Safari Kitchen then was born and the hope is to eventually have a more substantial menu and sit-down experience at a brick and mortar restaurant. \u003c/p>\n\u003cp>This is definitely not your average food trailer (or truck or stand or vendor or what not). The logo of a zebra made of cooking utensils is even pretty startling, just like the tenderness of the meat and deft hand with a cupboard of spices. Thinking about the rice plates, we’re ready for our next Somali lunch.\u003c/p>\n\u003cp>\u003ca href=\"http://www.safarikitchensj.com\">\u003cstrong>Safari Kitchen\u003c/strong>\u003c/a>\u003cbr>\n17 S 8\u003csup>th\u003c/sup> St.\u003cbr>\nSan Jose, CA 95112 [\u003ca href=\"https://www.google.com/maps/place/Safari+Kitchen/@37.3393401,-121.883042,15z/data=!4m5!3m4!1s0x0:0xdd01d0010cc2b31d!8m2!3d37.3393401!4d-121.883042\">Map\u003c/a>]\u003cbr>\nPh: (408) 367-9416\u003cbr>\nHours: Tue-Sat, 11am-6pm; Closed Sunday and Monday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/profile.php?id=100013627202314\">Safari Kitchen\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/safarikitchensj/\">@safarikitchensj\u003c/a>\u003cbr>\nPrice Range: $ ($8-$10 per diner)\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/safari-kitchen-san-jose-5\">Safari Kitchen\u003c/a>\u003c/p>\n\u003ch2>Jubba Restaurant\u003c/h2>\n\u003cfigure id=\"attachment_121380\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/NEWRoasted-goat-cutlet-on-the-left-and-beef-suqaar-kay-kay-on-the-right.jpg\" alt=\"Roasted goat cutlet (L) and beef suqaar kay kay (R).\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-121380\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWRoasted-goat-cutlet-on-the-left-and-beef-suqaar-kay-kay-on-the-right.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWRoasted-goat-cutlet-on-the-left-and-beef-suqaar-kay-kay-on-the-right-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWRoasted-goat-cutlet-on-the-left-and-beef-suqaar-kay-kay-on-the-right-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWRoasted-goat-cutlet-on-the-left-and-beef-suqaar-kay-kay-on-the-right-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWRoasted-goat-cutlet-on-the-left-and-beef-suqaar-kay-kay-on-the-right-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWRoasted-goat-cutlet-on-the-left-and-beef-suqaar-kay-kay-on-the-right-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWRoasted-goat-cutlet-on-the-left-and-beef-suqaar-kay-kay-on-the-right-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWRoasted-goat-cutlet-on-the-left-and-beef-suqaar-kay-kay-on-the-right-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWRoasted-goat-cutlet-on-the-left-and-beef-suqaar-kay-kay-on-the-right-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWRoasted-goat-cutlet-on-the-left-and-beef-suqaar-kay-kay-on-the-right-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roasted goat cutlet (L) and beef suqaar kay kay (R). \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The sit-down restaurant \u003ca href=\"https://www.facebook.com/JUBBA-SOMALI-RESTUARANT-383846341730571/\">Jubba\u003c/a> is Safari Kitchen’s contrast, on the opposite side of the sprawling city of San Jose and boasting the same no-frills vibe but there are chairs, tables and air conditioning. Other than the aforementioned heavily spiced meat-on- basmati rice plates, arguably the two most celebrated dishes of Somali cooking are a platter of similarly spice rubbed goat and a sweet and sour stir-fry of sorts called \u003cem>kay kay\u003c/em>. Both can be found at nine-year old Jubba, located in a mostly non-commercial residential community, right by the busy Santa Teresa VTA light rail station. In that \u003cem>kay kay\u003c/em>, seemingly two pounds beef cubes (called beef \u003cem>suqaar\u003c/em>) with no gristle (often a stir-fry’s downfall) gets tossed with chapatti (like flatbread shreds), bananas, onions, about a pound of nicely softened broccoli and snap pears, and an extreme amount of sesame oil that will definitely leave you wanting plenty of water from the salt rush. Ultimately, it’s the banana that ends up as the over-arching flavoring agent. Beef \u003cem>suqaar\u003c/em>, flatbread and banana? Who knew it could be a hit?\u003c/p>\n\u003cfigure id=\"attachment_121377\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/NEWJubba-Interior.jpg\" alt=\"Jubba interior.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-121377\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWJubba-Interior.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWJubba-Interior-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWJubba-Interior-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWJubba-Interior-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWJubba-Interior-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWJubba-Interior-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWJubba-Interior-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWJubba-Interior-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWJubba-Interior-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWJubba-Interior-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Jubba interior. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121378\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/NEWKay-kay-a-stir-fry-with-beef-suqaar-at-Jubba-in-San-Jose.jpg\" alt=\"Kay kay, a stir-fry with beef suqaar at Jubba.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-121378\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWKay-kay-a-stir-fry-with-beef-suqaar-at-Jubba-in-San-Jose.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWKay-kay-a-stir-fry-with-beef-suqaar-at-Jubba-in-San-Jose-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWKay-kay-a-stir-fry-with-beef-suqaar-at-Jubba-in-San-Jose-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWKay-kay-a-stir-fry-with-beef-suqaar-at-Jubba-in-San-Jose-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWKay-kay-a-stir-fry-with-beef-suqaar-at-Jubba-in-San-Jose-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWKay-kay-a-stir-fry-with-beef-suqaar-at-Jubba-in-San-Jose-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWKay-kay-a-stir-fry-with-beef-suqaar-at-Jubba-in-San-Jose-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWKay-kay-a-stir-fry-with-beef-suqaar-at-Jubba-in-San-Jose-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWKay-kay-a-stir-fry-with-beef-suqaar-at-Jubba-in-San-Jose-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWKay-kay-a-stir-fry-with-beef-suqaar-at-Jubba-in-San-Jose-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Kay kay, a stir-fry with beef suqaar at Jubba. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For the next specialty, goat comes as bone-in hunks, ranging from dry and flabby to fork tender. The meat itself doesn’t have the barnyard smirk that can make a Mexican birria specialist’s goat taste so polarizing and also so special. Jubba’s goat tastes of indifferent meat and the berbere spice mix doesn’t coat the meat with the same unabashed punch as at Safari Kitchen.\u003c/p>\n\u003cfigure id=\"attachment_121379\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/NEWRoasted-goat-cutlet-at-Jubba.jpg\" alt=\"Roasted goat cutlet.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-121379\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWRoasted-goat-cutlet-at-Jubba.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWRoasted-goat-cutlet-at-Jubba-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWRoasted-goat-cutlet-at-Jubba-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWRoasted-goat-cutlet-at-Jubba-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWRoasted-goat-cutlet-at-Jubba-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWRoasted-goat-cutlet-at-Jubba-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWRoasted-goat-cutlet-at-Jubba-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWRoasted-goat-cutlet-at-Jubba-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWRoasted-goat-cutlet-at-Jubba-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWRoasted-goat-cutlet-at-Jubba-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roasted goat cutlet. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The main mode of eating at Jubba appears to be the chapatti wraps. It’s essentially a Somali burrito in size and just swaps out rice, beans and guacamole for onions and peppers joining tilapia, beef or chicken. The only reason to opt for this over the other platters is serving size. Yes, they’re more than enough for one but the platters are really for 2-3 people (a steal for $12-13). The Sports Plate gets two people two proteins on one tire-sized plate with basmati rice or spaghetti for $26 and seems perfectly geared to diners looking more for leftovers than anything else. Like with Ethiopia’s cuisine often having Italian components from its colonial history, the same is the case for Somalia. Spaghetti seems like a strange match for deftly spiced goat but it’s a diet staple — and we certainly saw several diners digging into their pile of spaghetti with beef \u003cem>suqaar\u003c/em>. Yes, this is not your typical meatballs and marinara.\u003c/p>\n\u003cp>Our vote for platter accompaniment goes to the injera bread that is much thicker and a less tart than most versions at Bay Area Ethiopian restaurants (like the Italian influence, here’s another nod to the similarities of Ethiopian and Somali dining). But, the injera does have the same function (use your hands!) here as at any Ethiopian restaurant. Unlike in Ethiopia, though, the food is not served on the injera itself. Since most Somalian dishes aren’t curry or sauce based like in Ethiopia, you’ll end up using a fork and knife and rip off some injera as a palate cleanser.\u003c/p>\n\u003cfigure id=\"attachment_121381\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/NEWSambusa-and-mandasi-pastries-at-Jubba.jpg\" alt=\"Sambusa and mandasi pastries at Jubba.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-121381\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWSambusa-and-mandasi-pastries-at-Jubba.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWSambusa-and-mandasi-pastries-at-Jubba-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWSambusa-and-mandasi-pastries-at-Jubba-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWSambusa-and-mandasi-pastries-at-Jubba-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWSambusa-and-mandasi-pastries-at-Jubba-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWSambusa-and-mandasi-pastries-at-Jubba-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWSambusa-and-mandasi-pastries-at-Jubba-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWSambusa-and-mandasi-pastries-at-Jubba-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWSambusa-and-mandasi-pastries-at-Jubba-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWSambusa-and-mandasi-pastries-at-Jubba-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sambusa and mandasi pastries at Jubba. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>No matter what entrée lies ahead, start with a \u003cem>samusa\u003c/em>, fried to perfection with no hint of grease and a filling of ground beef and spices that come tumbling out dramatically after your initial bite. \u003cem>Mandasi\u003c/em>, a sweet potato pastry that tastes and looks like a flattened yam beignet, has pretty little to recommend for it in the shadow of the samosa. It’s a harmless version of fried dough if that’s a needed part of your meal. For both, make sure to dunk the pastries in the medium hot green spice condiment that come on the side.\u003c/p>\n\u003cfigure id=\"attachment_121383\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/NEWThe-ground-beef-filling-of-sambusa.jpg\" alt=\"The ground beef filling of the sambusa.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-121383\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWThe-ground-beef-filling-of-sambusa.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWThe-ground-beef-filling-of-sambusa-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWThe-ground-beef-filling-of-sambusa-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWThe-ground-beef-filling-of-sambusa-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWThe-ground-beef-filling-of-sambusa-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWThe-ground-beef-filling-of-sambusa-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWThe-ground-beef-filling-of-sambusa-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWThe-ground-beef-filling-of-sambusa-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWThe-ground-beef-filling-of-sambusa-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWThe-ground-beef-filling-of-sambusa-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The ground beef filling of the sambusa. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121382\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/NEWSomalian-art-decorations-at-Jubba.jpg\" alt=\"Somalian art decorations at Jubba.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-121382\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWSomalian-art-decorations-at-Jubba.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWSomalian-art-decorations-at-Jubba-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWSomalian-art-decorations-at-Jubba-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWSomalian-art-decorations-at-Jubba-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWSomalian-art-decorations-at-Jubba-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWSomalian-art-decorations-at-Jubba-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWSomalian-art-decorations-at-Jubba-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWSomalian-art-decorations-at-Jubba-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWSomalian-art-decorations-at-Jubba-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWSomalian-art-decorations-at-Jubba-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Somalian art decorations at Jubba. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There’s a lot to love about this opposite of flashy family-run operation, from the food to the fact that decor is limited to a few woven objects on the wall, a placard of Somali crops and fruits and a TV on CNN by the entrance. It’s not an elaborate set-up but has a lot of heart and is clearly a local favorite with the African community. Diners stream in randomly to order, then savor, the free pour-yourself sweet tea that comes out blazing hot (use two espresso-sized paper cups!) and packs more sugar than the typical sweet tea on a porch in Mississippi. Somehow, its over the top quirky sweetness seems to taste just right when eating some \u003cem>kay kay\u003c/em> in this far corner of San Jose.\u003c/p>\n\u003cfigure id=\"attachment_121376\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/NEWJubba-exterior.jpg\" alt=\"Jubba exterior.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-121376\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWJubba-exterior.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWJubba-exterior-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWJubba-exterior-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWJubba-exterior-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWJubba-exterior-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWJubba-exterior-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWJubba-exterior-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWJubba-exterior-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWJubba-exterior-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWJubba-exterior-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Jubba exterior. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/jubba-restaurant-san-jose\">\u003cstrong>Jubba Restaurant\u003c/strong>\u003c/a>\u003cbr>\n5330 Terner Way\u003cbr>\nSan Jose, CA 95136 [\u003ca href=\"https://www.google.com/maps/place/Jubba+Somali+Restaurant/@37.2573964,-121.8607531,15z/data=!4m2!3m1!1s0x0:0x5774614b48934b2?sa=X&ved=0ahUKEwjHyNfelLTVAhVhxlQKHWdtB6EQ_BIIgAEwCg\">Map\u003c/a>]\u003cbr>\nPh: (408) 440-1504\u003cbr>\nHours: Daily, 11am-9:30pm; Closed Wednesdays\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/JUBBA-SOMALI-RESTUARANT-383846341730571/\">Jubba Somali Restaurant\u003c/a>\u003cbr>\nPrice Range: $S ($13-$15 per diner)\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/jubba-restaurant-san-jose\">Jubba Restaurant\u003c/a>\u003c/p>\n\u003ch2>Miliki\u003c/h2>\n\u003cfigure id=\"attachment_121423\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2416-new.jpg\" alt=\"Combination RIce and Bean Plate with Fish at Miliki.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121423\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2416-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2416-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2416-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2416-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2416-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2416-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2416-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2416-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2416-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2416-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Combination RIce and Bean Plate with Fish at Miliki. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It was an inauspicious start when we arrived at \u003ca href=\"http://www.milikispot.com\">Miliki\u003c/a> one recent weekday, wondering if the place was even open. There were no diners eating lunch. The menu outside only says that American diner-style food is served. Yet, somehow there has to be some of the Nigerian food that we ventured to Oakland’s Laurel District (it’s a stretch of MacArthur Blvd. by 580, southeast of Downtown) for, right? Noticing us stalling outside, the gracious waitress and mother of a co-owner, Enny Aregbe, came outside to say that only African food was available at that time.\u003c/p>\n\u003cp>You can sense our relief.\u003c/p>\n\u003cfigure id=\"attachment_121416\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2365-new.jpg\" alt=\"Miliki menu\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121416\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2365-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2365-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2365-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2365-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2365-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2365-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2365-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2365-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2365-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2365-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Miliki menu \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It turns out that the American food is served in the morning when chef Kirk Roberts runs the kitchen. Roberts previously owned Full House Cafe next door but it closed and became the ultra popular Sequoia Diner under new owners. Now for two years, Roberts has run essentially a permanent breakfast pop-up at Miliki (word of advice: for Nigerian food, come after 1pm to be sure it’s being served). So, as tempting as biscuits and gravy and bacon hash sound, we wanted fufu. And we got plenty of it.\u003c/p>\n\u003cp>Nigeria is a country of 186 million people, making it the largest country on the continent and over twice the size of second place Ethiopia. The country’s largest city, Lagos, is one of the fastest growing cities in the world, yet according \u003ca href=\"https://www.ft.com/content/8b24d40a-c064-11e1-982d-00144feabdc0?mhq5j=e1\">to a study by the Financial Times\u003c/a>, nearly 2/3 of the city lives in slums. It’s a city that represents the cultural and economic possibilities of a whole country on the western coast of Africa — and its struggles.\u003c/p>\n\u003cp>For whatever reason, be it lack of tourists visiting and craving the food or hard to find ingredients, Nigerian cuisine hasn’t made the big leap to the U.S., and certainly the Bay Area, like Moroccan and Ethiopian cuisines. But as Miliki will teach you, it’s an extensive cuisine full of huge flavor like you’d expect from a country of Nigeria’s size.\u003c/p>\n\u003cfigure id=\"attachment_121418\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2375-new.jpg\" alt=\"Goat served on the bone in the rustic, chunky tomato and spinach stew with mashed egusi. Served with Fufu.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121418\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2375-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2375-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2375-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2375-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2375-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2375-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2375-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2375-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2375-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2375-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Goat served on the bone in the rustic, chunky tomato and spinach stew with mashed egusi. Served with Fufu. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The core of the menu is based on hearty entrées that are customizable in a mix and match style (just wait for the Nigerian fast-casual concept, coming soon to the FiDi!). Diners choose an \u003cem>okele\u003c/em> (starch), stew and meat. It’s confusing because the menu says that three meats can be served per stew, yet we only were given the option of one. One does indeed seem like plenty.\u003c/p>\n\u003cp>Goat served on the bone in the rustic, chunky tomato and spinach stew with mashed \u003cem>egusi\u003c/em> (a melon seed), had a beautiful gamey flavor but lurked on the dry side texture-wise. It needed to bathe in the stew, fragrant in the earthy-herbal profile like a thoughtfully made marinara sauce with \u003cem>egusi\u003c/em> looking and even tasting a bit like you added some Parmesan.\u003c/p>\n\u003cp>Our chosen \u003cem>okele\u003c/em> for this was fufu, essentially a pile of mashed yams that has the cloying consistency of mochi and, as a dining companion correctly pointed out, tastes identical to Betty Crocker’s instant mashed potatoes. Fufu is pretty boring stuff, yet necessary for ripping and grabbing that goat meat (forks are discouraged but offered). It’s also the best known Nigerian diet staple, seen at practically every meal everywhere in the country, like baguettes in France.\u003c/p>\n\u003cfigure id=\"attachment_121420\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2388-new.jpg\" alt=\"Fufu\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121420\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2388-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2388-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2388-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2388-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2388-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2388-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2388-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2388-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2388-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2388-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fufu \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The \u003cem>egusi\u003c/em> was a sign of rewarding flavors to come. Dish after dish presented careful but forceful spicing. Even the seemingly banal scoop of rice on the combination platter scored with tomato, peppers and onions alongside flaky tilapia. That rice, by the way, is jollof rice — one of the key parts of Nigeria’s cuisine and very similar to what is called dirty rice in New Orleans. Every component lifts the other — the rice, fish and trio of smoky, slow-cooked beans, tender stewed greens, and sweet fried plantains. It’s the must-order at Miliki.\u003c/p>\n\u003cp>When it comes to spice, Miliki’s pepper soup had a sharp, pungent style of spice courtesy of the aggressive alligator pepper. Think of ash and Tabasco sauce combined. It’s weird. It’s not great. It’s not bad. The broth was too watery to stand up to tough beef and tender tripe (fish is probably the way to go). Try it once but chances are it won’t be a dish you come back again and again for. But you never know if you don’t try...\u003c/p>\n\u003cfigure id=\"attachment_121421\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2402-new.jpg\" alt=\"Pepper Soup\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121421\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2402-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2402-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2402-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2402-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2402-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2402-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2402-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2402-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2402-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2402-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pepper Soup \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Black eyed pea fritters called \u003cem>akara\u003c/em>, \u003cem>suya\u003c/em> (beef skewers) and sweet, fried balls of dough, appropriately called “puff puff,” are the main appetizers. They seem more like hunger-satiating snack munchies to accompany the almost sugary non-alcoholic Malta Guinness beer from Nigeria or one of the various non-craft beer bottles available before heading towards the stews and starches.\u003c/p>\n\u003cfigure id=\"attachment_121424\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2432-new.jpg\" alt=\"Miliki interior dining area with host Enny Aregbe in background.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121424\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2432-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2432-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2432-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2432-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2432-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2432-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2432-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2432-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2432-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2432-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Miliki interior dining area with host Enny Aregbe in background. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121417\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2367-new.jpg\" alt=\"The bar at Miliki.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121417\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2367-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2367-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2367-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2367-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2367-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2367-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2367-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2367-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2367-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2367-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The bar at Miliki. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Decor isn’t Miliki’s strength with a faded, worn look to the booths and tables, though some art on the walls and the front bar makes thing look like they get pretty exciting at some point. That exciting time would be Friday nights when a DJ takes over and Miliki offers a fun evening of music and food “to keep the community together” as Enny told us. That’s vital right now knowing the many issues facing Oakland, from gentrification to crime. Enny’s son Bayo started the restaurant almost eight years ago with his friend Ishmael Okunade and, together, three have helped steer the restaurant through some tough times.\u003c/p>\n\u003cp>Just a year ago, Miliki almost was part of that rapid gentrification when a landlord looked to replace it with a craft beer garden. Just look at the brunch lines at \u003ca href=\"http://www.sequoiadiner.com\">Sequoia Diner\u003c/a>, the forthcoming opening of \u003ca href=\"http://www.4505meats.com\">4505 Meats\u003c/a> in the retro Glenn’s Hot Dog location and the construction right outside of Miliki on MacArthur — the area is changing and it’s not hard to see the gentrification coming, for better or for worse. Luckily, we still have Miliki. And there’s plenty of fufu and pepper soup to sample because of that.\u003c/p>\n\u003cfigure id=\"attachment_121425\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2435-new.jpg\" alt=\"Miliki exterior on MacArthur Ave. in Oakland's Laurel district.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121425\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2435-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2435-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2435-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2435-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2435-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2435-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2435-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2435-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2435-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2435-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Miliki exterior on MacArthur Ave. in Oakland's Laurel district. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.milikispot.com\">\u003cstrong>Miliki\u003c/strong>\u003c/a>\u003cbr>\n3725 MacArthur Blvd.\u003cbr>\nOakland, CA 94619 [\u003ca href=\"https://www.google.com/maps/place/Miliki/@37.7917405,-122.1990904,15z/data=!4m2!3m1!1s0x0:0xbb785b0de8350c01?sa=X&ved=0ahUKEwj5maK4iYLVAhUI_mMKHR-YArgQ_BIIazAK\">Map\u003c/a>]\u003cbr>\nPh: (510) 531-6970\u003cbr>\nHours: Tue-Sun 8am- 8:30pm but Nigerian food starts roughly around noon; Closed Monday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/MILIKI-RESTAURANT-141005385924687/?rf=159835614156280\">Miliki Restaurant\u003c/a>\u003cbr>\nPrice Range: $$ ($11-$15 per diner)\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/miliki-oakland\">Miliki\u003c/a>\u003c/p>\n\u003ch2>Tadu Ethiopian Kitchen\u003c/h2>\n\u003cfigure id=\"attachment_121397\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2296-new.jpg\" alt=\"Combo platter: Vegetable dishes and Kitfo.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121397\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2296-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2296-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2296-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2296-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2296-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2296-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2296-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2296-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2296-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2296-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Combo platter: Vegetable dishes and Kitfo. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Outside of the couscous and tagines of Morocco, Ethiopia’s communal injera-based platters and strong cups of coffee from the country’s renowned beans is the best-known African cuisine in the U.S. Washington D.C. and Los Angeles have their own Little Ethiopia enclaves where avid diners visit the different Ethiopian spots and everyone has their particular favorite amidst stiff competition like we talk about dim sum in the Richmond or Mission burritos. It’s not quite the same in San Francisco. Oakland and Berkeley are home to some fantastic Ethiopian destinations as our \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/11/04/bay-area-bites-guide-to-7-favorite-ethiopian-restaurants-in-berkeley-and-oakland/\">guide\u003c/a> will show you. The city has a handful of Ethiopian restaurants but for the most part, diners head across the Bay for their kitfo fix.\u003c/p>\n\u003cp>Except, at the two-and-a-half-year old \u003ca href=\"http://www.taduethiopiankitchen.com\">Tadu\u003c/a>, named for the owner’s grandmother and honoring her lifetime of warmth and love. Owner Elias Shawel, a former limousine driver, opened the restaurant because he couldn’t find a good place for kitfo. He definitely solved that issue.\u003c/p>\n\u003cfigure id=\"attachment_121391\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2345-new.jpg\" alt=\"Inside Tadu Ethiopian Kitchen.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121391\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2345-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2345-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2345-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2345-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2345-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2345-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2345-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2345-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2345-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2345-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Tadu Ethiopian Kitchen. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Tadu is at the edge of the Tenderloin now. When it opened, Tadu was truly \u003cem>in\u003c/em> the thick of it — a classic example of the rapid changes going on around this particular San Francisco neighborhood. Inside the restaurant, you’ll find orange splashed walls with Ethiopian art and maps, a semi-open kitchen and a central register where diners come and go every few minutes picking up to-go orders — a strange thing since this doesn’t seem like food that can travel well. Well, there is a kitfo sandwich. But you’re not coming to Tadu for a sandwich, are you? No, you’re here for the grand injera platters.\u003c/p>\n\u003cp>You can feel the childlike giddiness when one of the round platters arrives à la a pizza at the center of the table. This is a meal for everyone, from the solo diner to a party of six. Be it lunch or dinner, the entire meal sits on injera made in Oakland and driven back to Tadu daily. Injera covers the entire platter and additional rolled up injera is served on the side functioning as fork, knife, and spoon — heck, it might be the napkin and a water glass too if you’re really going for it. Bitter as a grapefruit, injera begs to be covered in other flavors, instead of being consumed on its own. Remember, it's a utensil. There are no off tastes but you won’t crave injera like a Josey Baker bread or Tartine’s country loaf.\u003c/p>\n\u003cfigure id=\"attachment_121394\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2320-new.jpg\" alt=\"Rolls of Injera at Tadu\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121394\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2320-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2320-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2320-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2320-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2320-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2320-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2320-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2320-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2320-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2320-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rolls of Injera at Tadu \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Ethiopian cuisine is particularly great for vegetarian and vegan diners since the standout dish is the vegetarian sampler. The injera is covered by various spreads, dips and wots (stew-like curries. \u003cem>Azifa\u003c/em>, a preparation of lentils fragrant with mustard seeds and jalapeño, wins big, while the \u003cem>misir wot\u003c/em> (a lentil sauce with berbere spices) provides a nice dose of heat but isn’t much more than a pile of lentils. \u003cem>Buticha\u003c/em>, mashed chickpeas, comes on a lettuce salad and could be a fine hummus at a party. The sautéed collard greens, known as \u003cem>gomen\u003c/em>, are passable but far better when ordered with lamb since some of the meat’s juices rub off. When countless rolls of injera have been ripped, dunked and eaten, it’s the \u003cem>shiro wot\u003c/em> (a dark purée of chickpeas, ginger, and tomatoes) and the refreshing \u003cem>alicha tikil gomen\u003c/em> (precisely cut, turmeric-stained potatoes and carrots with fresh cabbage) that emerge as winners.\u003c/p>\n\u003cp>Kitfo is the other iconic dish you’ll see on the majority of tables at any Ethiopian restaurants. It’s essentially ultra buttery ground beef, best ordered raw like how it’d be consumed in Ethiopia. That being said, many diners hesitate and opt for it medium rare to medium but sadly the gamey funk and soft texture leaves. It becomes greasy hamburger meat. You have the option to liven things up with jalapeño and cheese. Skip the cheese (there’s enough butter already) but do go for the spice since ground beef on its own has little taste.\u003c/p>\n\u003cp>Cubes of chicken, lamb and beef known as “tibs” are the other main dish to know, beautifully seasoned with berbere spices and jalapenos. Diners can start with \u003cem>sambussas\u003c/em>, filled with ground beef or lentils, but, trust us, you won’t need more than what comes on the injera. Just sip some of the thick and kind of bland telba (a flax seed and honey drink) or grab some more injera, and you’ll be more than content.\u003c/p>\n\u003cfigure id=\"attachment_121389\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2354-new.jpg\" alt=\"The entrance to Tadu Ethiopian Kitchen.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121389\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2354-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2354-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2354-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2354-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2354-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2354-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2354-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2354-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2354-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2354-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The entrance to Tadu Ethiopian Kitchen. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.taduethiopiankitchen.com/\">\u003cstrong>Tadu Ethiopian Kitchen\u003c/strong>\u003c/a>\u003cbr>\n484 Ellis St.\u003cbr>\nSan Francisco, CA 94102 [\u003ca href=\"https://www.google.com/maps/place/Tadu+Ethiopian+Kitchen/@37.7848875,-122.4140304,15z/data=!4m5!3m4!1s0x0:0xfd7fee08026bbee4!8m2!3d37.7848875!4d-122.4140304\">Map\u003c/a>]\u003cbr>\nPh: (415) 409-6649\u003cbr>\nHours: Daily 11:30am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/taduethiopiankitchen\">Tadu Ethiopian Kitchen\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/taduethiopian\">@taduethiopian\u003c/a>\u003cbr>\nPrice Range: $$ ($11-$15 per diner)\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/tadu-ethiopian-kitchen-san-francisco-3\">Tadu Ethiopian Kitchen\u003c/a>\u003c/p>\n\u003ch2>Suya\u003c/h2>\n\u003cfigure id=\"attachment_121436\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2462-new.jpg\" alt=\"The suya spice worked about as well on nicely grilled prawns, while the jerk seasoning was surprisingly tame in contrast on chicken.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121436\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2462-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2462-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2462-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2462-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2462-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2462-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2462-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2462-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2462-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2462-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The suya spice worked about as well on nicely grilled prawns, while the jerk seasoning was surprisingly tame in contrast on chicken. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>On the menu of the aforementioned Miliki, suya is a traditional beef skewer coated in a rub of myriad spices, chilies and crushed peanuts. At Uptown Oakland’s African and Caribbean fast-casual spot, \u003ca href=\"http://www.suyaafricangrill.com\">Suya\u003c/a>, “suya” is referred to as a West African spice rub. Will the real suya please stand up? The answer is: both. Suya is a term for a spice and that spice on grilled skewers of meat. In the case of Suya the restaurant suya is the spice rub.\u003c/p>\n\u003cfigure id=\"attachment_121434\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2448-new.jpg\" alt=\"The menu at Suya.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121434\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2448-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2448-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2448-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2448-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2448-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2448-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2448-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2448-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2448-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2448-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The menu at Suya. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now that we’ve answered this question, here come a few more. Remember, this is the fast-casual world where customization is key. So the question isn’t just which protein but also which spice: Jamaican jerk or suya?\u003c/p>\n\u003cfigure id=\"attachment_121440\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2479-new.jpg\" alt=\"It was all about the suya and it truly is the highlight on beef, chicken, prawns, vegetables or tilapia. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2479-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2479-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2479-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2479-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2479-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2479-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2479-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2479-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2479-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2479-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">It was all about the suya and it truly is the highlight on beef, chicken, prawns, vegetables or tilapia. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For our purposes, it was all about the suya and it truly is the highlight on beef, chicken, prawns, vegetables or tilapia (only suya spicing is allowed on the beef). The suya is an earthy, slightly sweet rub that slowly grows in heat to a point where a glass of water is needed but there’s no raging fire to put out. In contrast, the jerk seasoning on the chicken was tame.\u003c/p>\n\u003cfigure id=\"attachment_121435\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2455-new.jpg\" alt=\"The interior space at Suya in Oakland.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121435\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2455-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2455-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2455-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2455-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2455-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2455-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2455-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2455-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2455-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2455-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The interior space at Suya in Oakland. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We got ahead of ourselves. Protein and spice selection are step three. Step one for this fast-casual menu is method of eating: skewers, entrée salad or wrap? Most diners seem to stick to wraps because if there’s one thing we’ve learned from the fast-casual world, it’s that SF diners love anything in a wrap (see: \u003ca href=\"http://www.souvlasf.com\">Souvla\u003c/a>, \u003ca href=\"http://www.sushirrito.com\">Sushirrito\u003c/a>). Unfortunately, perfectly suya-spiced beef was lost amidst a filling of 95% lettuce mix and scattered raw mushrooms in the wrap. The suya spice worked about as well on nicely grilled prawns, while the jerk seasoning was surprisingly tame in contrast on chicken. I’d steer you towards the skewers with two sides but the grilled corn was weeping from dry kernels and a mushy grilled plantain would have been the nightmare of anyone who’s found a banana lost in their backpack a week later. Solution: opt for the salad since the sides are lacking and wraps need some tweaking.\u003c/p>\n\u003cfigure id=\"attachment_121441\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2482-new.jpg\" alt=\" Suya-spiced beef wrap.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121441\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2482-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2482-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2482-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2482-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2482-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2482-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2482-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2482-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2482-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2482-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Suya-spiced beef wrap. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121443\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2489-new.jpg\" alt=\"Inside the suya-spiced beef wrap.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121443\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2489-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2489-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2489-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2489-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2489-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2489-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2489-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2489-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2489-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2489-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside the suya-spiced beef wrap. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Suya is a smart idea and one that was ahead of its time when husband-and-wife team Seun and Zain Oke (he’s from Nigeria, she’s from Oakland and attended Cal) saw the overlap of Caribbean and African cooking and decided together to package it as a student-friendly fast-casual concept. The space is bare other than a single West African painting but the vibe isn’t subdued. Bob Marley is on the stereo, after all. Suya is an interesting concept and one that is clearly a hit with East Bay diners. The original location is in Berkeley near the Cal campus. This second one was somewhat crowded on one recent weekday lunch hour with some groups sticking around to eat some jerk chicken and sneak in a Friday Corona treat, while others hustled back to Pandora and the other companies in this rapidly growing tech hub. The concept's popularity in this area recently led to the opening of a third Suya, just a few blocks away in the heart of downtown Oakland.\u003c/p>\n\u003cp>Strangely, for a fast-casual spot, conveniences and details are lacking. Diners have to ask for water, silverware or napkins. The Jamaican ginger beer tastes like straight sugar syrup, lacking any of the desired sharp ginger bite. But, hey don’t worry, just focus on the suya beef skewers and every little thing will be alright.\u003c/p>\n\u003cfigure id=\"attachment_121433\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2444-new.jpg\" alt=\"Suya African-Caribbean Grill exterior.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121433\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2444-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2444-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2444-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2444-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2444-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2444-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2444-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2444-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2444-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2444-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Suya African-Caribbean Grill exterior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.suyaafricangrill.com\">\u003cstrong>Suya African-Caribbean Grill\u003c/strong>\u003c/a>\u003cbr>\n408 22\u003csup>nd\u003c/sup> St.\u003cbr>\nOakland, CA 94102 [\u003ca href=\"https://www.google.com/search?q=suya%20african%20grill%20oakland&ie=utf-8&oe=utf-8&npsic=0&rflfq=1&rlha=0&rllag=37840630,-122266236,3297&tbm=lcl&rldimm=2432587280784251209&ved=0ahUKEwjNl7f4l7TVAhWFiVQKHay8BMEQvS4IPTAA&rldoc=1&tbs=lrf:!2m1!1e3!3sIAE,lf:1,lf_ui:4\">Map\u003c/a>]\u003cbr>\nPh: (510) 465-7892\u003cbr>\nHours: Mon-Fri, 11am-3pm, 5pm-8pm; Sat 12pm-5pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/SuyaAfricanGrill/\">Suya African Caribbean Grill\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/SuyaAfricanGril\">@SuyaAfricanGril\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/suyaafricangrill/?hl=en\">@suyaafricangrill\u003c/a>\u003cbr>\nPrice Range: $ ($8-$10 per diner)\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/suya-african-caribbean-grill-oakland\">Suya African-Caribbean Grill\u003c/a>\u003c/p>\n\u003ch2>Bissap Baobab\u003c/h2>\n\u003cfigure id=\"attachment_121476\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2515-new.jpg\" alt=\"Bissap Baobab festive interior.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121476\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2515-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2515-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2515-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2515-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2515-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2515-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2515-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2515-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2515-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2515-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bissap Baobab festive interior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There’s no lacking decor at this Downtown Oakland Senegalese restaurant. Everywhere you look is something — a car, colorful posters, even ceiling art installations that look like clouds. Festive as an adjective for the atmosphere is putting it lightly. You’re going to have a good time. It’s a different type of good time than at the older sibling in SF’s Mission District, where the original \u003ca href=\"http://www.bissapbaobab.com\">Bissap Baobab\u003c/a> is better known for dancing and late night drinks. You can get that weekends in Oakland, too, but lunch is only served in Oakland.\u003c/p>\n\u003cp>You can still get a hibiscus margarita and other fruit-spiked cocktails in the daytime or a more lunch-friendly bracing ginger and pineapple juice or kale, ginger, apple and carrot smoothie. In Oakland, it’s fully about the Senegalese cuisine. The Senegalese cuisine in turn, is really about a holy trinity of sauces (different than the holy trinity of ingredients in New Orleans cooking).\u003c/p>\n\u003cfigure id=\"attachment_121477\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2518-new.jpg\" alt=\"Kale, ginger, apple and carrot smoothie (L) or ginger and pineapple juice (R).\" width=\"640\" class=\"size-full wp-image-121477\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2518-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2518-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2518-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2518-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2518-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2518-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2518-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2518-new-520x780.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Kale, ginger, apple and carrot smoothie (L) or ginger and pineapple juice (R). \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Mafe\u003c/em> is a peanut stew that tastes more of unsalted nut butter than what you’re probably used to from a sweetened creamy jar of Jif. It coats cubes of lamb perfectly but is slightly on the awkward greasy side.\u003c/p>\n\u003cfigure id=\"attachment_121481\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2547-new.jpg\" alt=\"Mafe plate with lamb.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121481\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2547-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2547-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2547-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2547-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2547-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2547-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2547-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2547-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2547-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2547-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mafe plate with lamb. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Yassa\u003c/em> is for the mustard fans in the house, where the honey mustard-like base gets a necessary burst of acidity from lemon and works well coating a flaky filet of tilapia.\u003c/p>\n\u003cfigure id=\"attachment_121479\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2523-new.jpg\" alt=\"Yassa with fish.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121479\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2523-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2523-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2523-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2523-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2523-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2523-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2523-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2523-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2523-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2523-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Yassa with tilapia. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Most assertive is a nameless spicy coconut curry that has such a resolute coconut-forward taste, you won’t notice what protein it’s with. If, like this writer, you swear by coconut, this is the sauce for you. However, any subtleties of tilapia beneath it will be completely lost, so try to have it coat the rice and not the protein.\u003c/p>\n\u003cp>The focus on being a sauce-based cuisine is largely from the French colonial influence on Senegal, one of the few Francophone countries in Africa. It’s not a direct pipeline of Escoffier to Senegal but diners certainly can see and taste the connection. These are flavor-packed sauces that aren’t fussy and aren’t overly heavy on the stomach, like say a buttery béarnaise. Some additional spice could be welcome and that’s where the on-point pepper condiment comes in handy adding just the right jolt when you’re ready (don’t add too much and drink ginger juice at the same time!). It’s a fun type of cooking and great when things are kicked off with a Créole dish of spicy and jasmine rice filling a halved avocado or a clean, proper “tropical” salad of greens and citrus slices. That salad joins the three sauce preparations for a steal of a lunch deal running $12 to $13 and can feed two. That lunch platter also comes with perfectly fried plantains and rice (the couscous one time was clearly undercooked, so avoid it). It’s no secret why Oakland office workers try to sneak here for a vacation at lunch that will fill them up but not weigh them down and feel like they’re 3,000 miles from the cubicle.\u003c/p>\n\u003cfigure id=\"attachment_121474\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2505-new.jpg\" alt=\"The dining area at Oakland Bissap Baobab. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121474\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2505-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2505-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2505-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2505-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2505-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2505-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2505-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2505-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2505-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2505-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The dining area at Oakland Bissap Baobab. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The original Bissap Baobab just entered its third decade in business, an eternity in restaurant years, especially after a fire that closed it a few years ago and led the owners to seek out the Oakland location. The SF one is back and busy as ever. So, both sides of the Bay can count on good times and enjoyable, reliable Senegalese food at Bissap Baobab. It’s time for another round of hibiscus margaritas.\u003c/p>\n\u003cfigure id=\"attachment_121472\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2502-new.jpg\" alt=\"Bissap Baobab exterior.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121472\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2502-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2502-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2502-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2502-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2502-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2502-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2502-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2502-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2502-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2502-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bissap Baobab exterior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp> \u003ca href=\"http://www.bissapbaobab.com\">\u003cstrong>Bissap Baobab\u003c/strong>\u003c/a>\u003cbr>\n381 15\u003csup>th\u003c/sup> St.\u003cbr>\nOakland, CA 94612 [\u003ca href=\"https://www.google.com/maps/place/Bissap+Baobab/@37.8045286,-122.2690933,15z/data=!4m2!3m1!1s0x0:0x3104f41bf48c1f6?sa=X&ved=0ahUKEwirqrn5mLTVAhVqr1QKHQMbA44Q_BIIgQEwCg\">Map\u003c/a>]\u003cbr>\nPh: (510) 817-4722\u003cbr>\nHours: Mon-Fri, 11:30am-2:30pm; Wed-Sat, 5:30pm-9:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Bissap-Baobab-Oakland-485809194852671/\">Bissap Baobab Oakland\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/bissapbaobab?lang=en\">@BissapBaobab\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/bissapbaobab/\">@bissapbaobab\u003c/a>\u003cbr>\nPrice Range: $$ ($15-$18 per diner)\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/bissap-baobab-oakland-oakland\">Bissap Baobab Oakland\u003c/a>\u003c/p>\n\u003ch2>Radio Africa Kitchen\u003c/h2>\n\u003cfigure id=\"attachment_121497\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2584-new.jpg\" alt=\"Eskender Aseged, owner/chef at Radio Africa.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121497\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2584-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2584-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2584-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2584-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2584-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2584-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2584-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2584-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2584-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2584-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Eskender Aseged, owner/chef at Radio Africa. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Mourad Lahlou and Eskender Aseged are the two Bay Area chefs from African nations who have reached the level of being household names for many Bay Area diners. What’s interesting is how neither is cooking anything traditional. Lahlou did cook traditional Moroccan with Californian influences at Aziza and now his namesake FiDi restaurant, \u003ca href=\"http://mouradsf.com/\">Mourad\u003c/a>, is really the inverse as a contemporary Californian restaurant with Moroccan elements.\u003c/p>\n\u003cfigure id=\"attachment_121494\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2564-new.jpg\" alt=\"The counter and menu inside Radio Africa.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121494\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2564-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2564-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2564-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2564-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2564-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2564-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2564-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2564-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2564-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2564-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The counter and menu inside Radio Africa. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While Mourad is a lavish dining room with soaring ceilings and chandeliers on the ground level of the spectacular gothic skyscraper on New Montgomery Street that also houses Yelp’s headquarters, Aseged is quietly cooking in the far southeast corner of the city. His restaurant, \u003ca href=\"http://www.radioafricakitchen.com\">Radio Africa\u003c/a>, opened along Third Street in the Bayview in 2012 and the expected movement of gentrification to the neighborhood following its lead hasn’t really happened as expected — yet, at least.\u003c/p>\n\u003cp>Inside Radio Africa, you’ll find an abundance of flora and fauna, cactus, communal tables, and ample natural light. It feels like you’re eating in a greenhouse, a contrast to the often frantic vibe outside the restaurant. That relaxed, virtuous vibe extends to Aseged’s plates.\u003c/p>\n\u003cfigure id=\"attachment_121498\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2589-new.jpg\" alt=\"Radio Africa interior.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121498\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2589-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2589-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2589-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2589-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2589-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2589-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2589-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2589-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2589-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2589-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Radio Africa interior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The dishes are virtuous and simple with very basic embellishments in the fashion that Whole Foods and meal-kit deliveries are trying to promote (think Healthyish and holistic diets). There might be an African spice here and there, maybe a housemade chermoula condiment on one dish. Let’s be honest, though, it’s mostly yoga cuisine and that’s not a bad thing when you feel great and the food isn’t dull.\u003c/p>\n\u003cfigure id=\"attachment_121508\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2662-new.jpg\" alt=\"Wild salmon comes simply with quinoa and cooked spinach.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121508\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2662-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2662-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2662-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2662-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2662-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2662-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2662-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2662-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2662-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2662-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Wild salmon comes simply with quinoa and cooked spinach. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Wild salmon comes simply with quinoa and cooked spinach is a dish that could please both James Beard (perfectly cooked piece of fish and equally perfect quinoa) and Weight Watchers. An arugula salad with roasted beets had a few surprise bursts of early summer tomatoes, scattered goat cheese and a pesto sauce that tied everything together without becoming uncomfortably oily. It’s nothing trailblazing but also not just #anotherbeetsandgoatcheesesalad.\u003c/p>\n\u003cfigure id=\"attachment_121500\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2601-new.jpg\" alt=\"Arugula salad with roasted beets, early summer tomatoes, scattered goat cheese and a pesto sauce.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121500\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2601-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2601-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2601-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2601-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2601-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2601-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2601-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2601-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2601-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2601-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Arugula salad with roasted beets, early summer tomatoes, scattered goat cheese and a pesto sauce. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A chicken jambalaya has very little to do with the spicy tomato-based rice dish of New Orleans. The sauce is a lightly spiced pepper-base one mixed with wilted kale and long grain rice. There’s no shrimp. It’s just bite-size skinless chicken pieces that are one notch from being dry but saved by the well composed other parts on the plate. It’s not a perfect dish. It’s satisfying, however. It’s also a dish that makes you think about jambalaya being served as a rowdy good times touristy dish on Bourbon Street but has serious roots in the Low Country slaves and reaching further back to Africa pre-slave trade centuries ago.\u003c/p>\n\u003cfigure id=\"attachment_121509\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2665-new.jpg\" alt=\"Chicken jambalaya.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121509\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2665-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2665-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2665-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2665-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2665-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2665-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2665-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2665-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2665-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2665-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chicken jambalaya. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121502\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2615-new.jpg\" alt=\"Eskender Aseged, owner/chef at Radio Africa, cooking in the kitchen.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121502\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2615-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2615-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2615-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2615-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2615-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2615-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2615-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2615-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2615-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2615-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Eskender Aseged, owner/chef at Radio Africa, cooking in the kitchen. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>What’s more important to note about Radio Africa than the food is the powerful story of Aseged himself. The chef hails from Ethiopia and escaped to Sudan before immigrating to the U.S. His big break came as a cook in the kitchen of Square One, Joyce Goldstein’s restaurant that for much of the 80s and 90s was one of the post-Chez Panisse second wave of Californian cuisine trailblazers with the likes of Boulevard, Stars and Zuni Cafe. Aseged worked front and back of the house elsewhere at the likes of Boulevard and Campton Place before fulfilling his Radio Africa dream as one of the pivotal early pop-ups in SF around the same time the likes of Mr. Pollo and Lazy Bear started. Now five years in, it’s clear the restaurant is a centerpiece of the neighborhood judging from everyone who stopped in for lunch and a (sweetened just right) hibiscus lemonade.\u003c/p>\n\u003cfigure id=\"attachment_121499\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2593-new.jpg\" alt=\"Hibiscus lemonade.\" width=\"1000\" height=\"667\" class=\"size-full wp-image-121499\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2593-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2593-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2593-new-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2593-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2593-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2593-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2593-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2593-new-520x347.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Hibiscus lemonade. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Aseged even gives a neighborhood shoutout on the beer front with the 3\u003csup>rd\u003c/sup> St. Pale Ale from Bayview’s year-old \u003ca href=\"http://www.laughingmonkbrewing.com/\">Laughing Monk Brewing\u003c/a>, a neighborhood newcomer that followed Radio Africa’s lead and is seeing success at its tap room. See, Radio Africa is much more than just an enjoyable lunch of salmon and quinoa.\u003c/p>\n\u003cfigure id=\"attachment_121492\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2561-new.jpg\" alt=\"Radio Africa Kitchen exterior in Bayview.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121492\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2561-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2561-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2561-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2561-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2561-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2561-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2561-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2561-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2561-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2561-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Radio Africa Kitchen exterior in Bayview. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.radioafricakitchen.com\">\u003cstrong>Radio Africa Kitchen\u003c/strong>\u003c/a>\u003cbr>\n4800 3rd St.\u003cbr>\nSan Francisco, CA 94124 [\u003ca href=\"https://www.google.com/maps/place/Radio+Africa+Kitchen/@37.7347738,-122.3909829,15z/data=!4m2!3m1!1s0x0:0x880ced93f51fdc2b?sa=X&ved=0ahUKEwicwc_dmbTVAhUmxFQKHdQXC9oQ_BIIgQEwCw\">Map\u003c/a>]\u003cbr>\nPh: (415) 826-9660\u003cbr>\nHours: Mon-Fri 12pm-2:30pm, 5:30pm-8pm; Closed Sat-Sun\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Radio-Africa-Kitchen-214817898543835/\">Radio Africa & Kitchen\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/radioafricakitchen/\">@radioafricakitchen\u003c/a>\u003cbr>\nPrice Range: $$ ($11-$15 per diner)\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/radio-africa-kitchen-san-francisco\">Radio Africa Kitchen\u003c/a>\u003c/p>\n\u003ch2>Aicha Moroccan Cuisine\u003c/h2>\n\u003cfigure id=\"attachment_121515\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2799-new.jpg\" alt=\"Aicha interior.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121515\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2799-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2799-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2799-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2799-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2799-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2799-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2799-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2799-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2799-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2799-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Aicha interior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Most of the Moroccan restaurants in the city of San Francisco share three traits — they’re formal affairs open only for dinner (with belly dancing frequently on weekends), sport an intricate interior design, and are located in the Lower Nob Hill area around Polk Street.\u003c/p>\n\u003cp>The six-year old \u003ca href=\"http://yoratech.com/aichacuisine/\">Aicha\u003c/a>, started by a first-time restaurateur from the tech industry (long before that was the cliché it is today in 2017) only satisfies the latter of that trio. It is indeed open for lunch and its dark, warm space with lanterns dangling above the kitchen, Moroccan art pieces scattered on the walls cushions and low-back banquettes covered with sheets that provide a calm escape from the relentless bar crawl of Polk Gulch outside but hardly an ornate environment like at a ritzy Marrakech hotel. It feels a little musty, like a well-worn living room of an apartment where most of the apartment is an open kitchen and food storage.\u003c/p>\n\u003cp>The main standards of Moroccan cuisine make up Aicha’s menu, led by kebab-on rice “grillades” and 15 total choices for tagines and couscous plates.\u003c/p>\n\u003cfigure id=\"attachment_121520\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2829-new.jpg\" alt=\"Lamb shank tagine.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121520\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2829-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2829-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2829-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2829-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2829-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2829-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2829-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2829-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2829-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2829-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lamb shank tagine. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Everything was enjoyable but seemed a tick off in some regard. A lamb shank tagine had a subdued broth and the lamb itself a bit on the overcooked side, missing the hoped for gaminess and fork-tender flakiness (and I wish the tagine itself was at least presented tableside). Bread with the tagine is limp and pale, like a cake-textured white bread (compared to the baguette at Cafe Zitouna mentioned below). The plump prunes on the tagine plate were the best part of the dish — not exactly what you’d hope for. A royal kebab platter provides an assortment of various meats that vary from being a juicy, rewarding kefta (ground beef and lamb) to fine but uninspiring (merguez and chicken) to being clearly left on the grill too long (beef). We should mention the accompanying rice and salad (with craisins and olives!) were a step above the norm. However, even the tea just didn’t have the mint intensity that often is found at similar establishments.\u003c/p>\n\u003cfigure id=\"attachment_121523\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2846-new.jpg\" alt=\"Royal kebab platter.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121523\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2846-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2846-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2846-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2846-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2846-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2846-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2846-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2846-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2846-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2846-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Royal kebab platter. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The reasons to highly recommend Aicha are how the dishes that show Moroccan cuisine’s classic intense sweet meets savory contrast are the ones that thrive. Do you like Cinnamon Toast Crunch? Then don’t think twice about a side order of the cinnamon and sugar dusted couscous with regular and golden raisins. This is not a subtle dish in any way and it’s hard not to love its sweet-edged rustic sensibility.\u003c/p>\n\u003cfigure id=\"attachment_121528\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2892-new.jpg\" alt=\"Cinnamon and sugar dusted couscous with regular and golden raisins.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121528\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2892-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2892-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2892-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2892-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2892-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2892-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2892-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2892-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2892-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2892-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cinnamon and sugar dusted couscous with regular and golden raisins. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Whatever you’re main part of the meal is, start with the \u003cem>basteeya\u003c/em>, Morocco’s version of a warm protein-filled pastry coated with cinnamon and sugar. Aicha’s version is right on par with the best that Mourad Lahlou has offered at Mourad and Aziza. Saffron, turmeric and ginger come billowing out with the smoke when you crack the flaky phyllo crust and have a first bite of the moist chicken. There’s a lot going on. And, the portion is generous (keep in mind it’s an appetizer!). Each bite is a thrilling moment. Of course, couscous, tagines and kebabs get all the attention. Heck, Moroccan mint tea even is more talked about in most dining circles. This \u003cem>basteeya\u003c/em> will remind you that it deserves a place on the table, as well. Just make room for the main courses because Aicha’s small tables’ space gets filled up really quickly.\u003c/p>\n\u003cfigure id=\"attachment_121518\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2821-new.jpg\" alt=\"Basteeya at Aicha.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121518\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2821-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2821-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2821-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2821-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2821-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2821-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2821-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2821-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2821-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2821-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Basteeya at Aicha. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121530\" class=\"wp-caption aligncenter\" style=\"max-width: 5184px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2913-new.jpg\" alt=\"Moroccan mint tea served tableside.\" width=\"5184\" height=\"3456\" class=\"size-full wp-image-121530\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2913-new.jpg 5184w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2913-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2913-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2913-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2913-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2913-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2913-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2913-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2913-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2913-new-520x347.jpg 520w\" sizes=\"(max-width: 5184px) 100vw, 5184px\">\u003cfigcaption class=\"wp-caption-text\">Moroccan mint tea served tableside. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121532\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2923-new.jpg\" alt=\"Moroccan mint tea.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121532\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2923-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2923-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2923-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2923-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2923-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2923-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2923-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2923-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2923-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2923-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Moroccan mint tea. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121514\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2793-new.jpg\" alt=\"Aicha Moroccan Cuisine exterior.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121514\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2793-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2793-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2793-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2793-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2793-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2793-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2793-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2793-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2793-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2793-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Aicha Moroccan Cuisine exterior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://yoratech.com/aichacuisine/\">\u003cstrong>Aicha Moroccan Cuisine\u003c/strong>\u003c/a>\u003cbr>\n1303 Polk St.\u003cbr>\nSan Francisco, CA 94109 [\u003ca href=\"https://www.google.com/maps/place/Aicha+Moroccan+Restaurant+In+san+Francisco/@37.788877,-122.420473,15z/data=!4m2!3m1!1s0x0:0x746b5ba3c67b8026?sa=X&ved=0ahUKEwivyqvfmrTVAhXHrlQKHezQAkQQ_BIIfzAK\">Map\u003c/a>]\u003cbr>\nPh: (415) 345-9947\u003cbr>\nHours: Mon, Tue and Thu, 11:30am-9:15pm; Wed, 4:30pm-9:15pm; Fri-Sat, 11:30am-9:45pm; Sun, 11:45am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Aicha-Moroccan-Restaurant-247879919075/\">Aicha Moroccan Restaurant\u003c/a>\u003cbr>\nPrice Range: $$ ($15-$20 per diner)\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/aicha-san-francisco\">Aicha\u003c/a>\u003c/p>\n\u003ch2>Cafe Zitouna\u003c/h2>\n\u003cfigure id=\"attachment_121554\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2791-new.jpg\" alt=\"The dessert is called <em>basboussa</em>, an orange blossom water spiked semolina cake topped with pistachios that ultimately tastes like a floral-tinged baklava with the texture of a syrup-soaked Belgian waffle.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121554\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2791-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2791-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2791-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2791-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2791-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2791-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2791-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2791-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2791-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2791-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The dessert is called \u003cem>basboussa\u003c/em>, an orange blossom water spiked semolina cake topped with pistachios that ultimately tastes like a floral-tinged baklava with the texture of a syrup-soaked Belgian waffle. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It was almost fate. Just a few moments after discussing why restaurant writers never start reviews with dessert, here came a complimentary dessert that sounded humble and seemed like a nice gesture that will usually end in a ceremonial couple of respectful bites. It proved to be one of the essential dishes of any African cuisine in the Bay Area. The dessert is called \u003cem>basboussa\u003c/em>, an orange blossom water spiked semolina cake topped with pistachios that ultimately tastes like a floral-tinged baklava with the texture of a syrup-soaked Belgian waffle. After a series of tagines and couscous platters, it’s hard to imagine diners yearning for dessert. Well, please take our advice — save room. Or, eat dessert first. Trust us. This is why dessert is mentioned first for this Moroccan-Tunisian restaurant in Lower Nob Hill.\u003c/p>\n\u003cfigure id=\"attachment_121587\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2689-new.jpg\" alt=\"Cafe Zitouna beverage area.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121587\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2689-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2689-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2689-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2689-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2689-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2689-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2689-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2689-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2689-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2689-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cafe Zitouna beverage area. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121539\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2690-new.jpg\" alt=\"Counter with open kitchen at Cafe Zitouna.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121539\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2690-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2690-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2690-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2690-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2690-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2690-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2690-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2690-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2690-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2690-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Counter with open kitchen at Cafe Zitouna. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With spartan white walls, bare topped utilitarian tables, Paris bistro wicker chairs and a diner-style open kitchen running the length of the room with a counter of a couple antique Moroccan cooking vessels serving as the lone decoration, \u003ca href=\"http://www.sfcafezitouna.com/\">Cafe Zitouna\u003c/a> can’t exactly be called a \u003cem>grande dame\u003c/em> in anything but age. The main design point is the abundant sunlight streaming in from the windows along Polk Street.\u003c/p>\n\u003cfigure id=\"attachment_121547\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2755-new.jpg\" alt=\"The owner of Cafe Zitouna, Najib Rebia.\" width=\"500\" class=\"size-full wp-image-121547\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2755-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2755-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2755-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2755-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2755-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2755-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2755-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2755-new-520x780.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">The owner of Cafe Zitouna, Najib Rebia. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Design doesn’t matter here. There are no belly dancers here, either. Cafe Zitouna is one of the longtime stalwarts of Northern African cooking in San Francisco and screams if the confidence that only a longtime neighborhood fixture can boast. You’ll find many of the classic Moroccan standards, like the soothing lentil soup, \u003cem>harira\u003c/em>, that soothes upon first scoop but needs a few dashes of the housemade harissa condiment to become fully realized. In the daytime, the owner Najib Rebia is busy making couscous himself in giant bowls at a table on one side of the restaurant. That is your cue that couscous is mandatory and indeed it is — fluffy to the point of almost dissolving on the palate. A host of soft, almost velvety vegetables (carrots, turnips, zucchini, potatoes, bell peppers) sit in a thin tomato-like broth and get ladled into the couscous on individual plates. Again, harissa is needed to add some pizazz but most importantly, try the couscous on its own. Couscous comes with all sorts of meats and fish, as well, like a housemade merguez that has the right perky texture but lacks the smoke-spice balance of its peers in the city (most notably at 4505).\u003c/p>\n\u003cp>https://youtu.be/Q5ehY_TS-0M\u003c/p>\n\u003cfigure id=\"attachment_121550\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2765-new.jpg\" alt=\"Couscous with chickpeas and vegetables.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121550\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2765-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2765-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2765-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2765-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2765-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2765-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2765-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2765-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2765-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2765-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Traditional Vegetarian Couscous with chickpeas and vegetables. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While Aicha missed on some details, every corner seems to be thought out by Cafe Zitouna — remarkable for a restaurant staffed by Rebia in the front-of-house and a single chef in the kitchen when we visited and are told that is usually the case. The mint tea here comes with sugar and is already lightly sweetened right at the perfect level. You’ll be flying off the walls but not getting a sugar-induced toothache. Every table gets crusty fresh baguette, first for dunking in olive oil, then the \u003cem>harira\u003c/em> and finally the tagine sauces. Between the couscous and this baguette, don’t even dream of bypassing carbs at this place.\u003c/p>\n\u003cfigure id=\"attachment_121559\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2720-new.jpg\" alt=\"Every table gets crusty fresh baguette, first for dunking in olive oil.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121559\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2720-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2720-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2720-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2720-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2720-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2720-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2720-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2720-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2720-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2720-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Every table gets crusty fresh baguette, first for dunking in olive oil. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Like Aicha, Cafe Zitouna is a strictly Halal restaurant. There is a wide range of diners who visit Cafe Zitouna, from older regulars coming to tote several doggy bags for subsequent meals to the exploring types curious what this version of basteeya (with egg) is like to guests coming directly from the neighboring mosque on Sutter Street.\u003c/p>\n\u003cp>But what makes Cafe Zitouna stand out are the half dozen items from Tunisia, Rebia’s homeland, that lean heavily on aggressive, brighter spices. Oh, and, everything seems to have an egg on it. Mediterranean and French colonial flavors, so there are lots of bell peppers, tomatoes and capers, along with lighter spices like parsley and thyme instead of the darker berbere spice blends. Note the olive oil on tables and how it’s used for cooking meats. Tunisian salads are bright and light, like in \u003cem>taktuka\u003c/em> boasting the abrupt anise notes of caraway seed with bell peppers, tomatoes and onions. For something hearty from the Tunisian repertoire, look to the tomato-based tagines with kufta meatballs or merguez that are nothing like the sweet and savory tagine combination so popular in next door Morocco.\u003c/p>\n\u003cfigure id=\"attachment_121543\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2734-new.jpg\" alt=\"A crepe called <em>breek</em>.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121543\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2734-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2734-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2734-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2734-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2734-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2734-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2734-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2734-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2734-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2734-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A crepe called \u003cem>breek\u003c/em>. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121561\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2745-new.jpg\" alt=\"The inside of breek.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121561\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2745-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2745-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2745-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2745-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2745-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2745-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2745-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2745-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2745-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2745-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The inside of breek. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121542\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2726-new.jpg\" alt=\"Traditional Harira, Moroccan lentil soup at Cafe Zitouna.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121542\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2726-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2726-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2726-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2726-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2726-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2726-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2726-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2726-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2726-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2726-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Traditional Harira, Moroccan lentil soup at Cafe Zitouna. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you’re thinking this seems a little like ground meat and marinara, well, you’re not far off. The quirky Tunisian specialty that can only be found here is a crepe called \u003cem>breek\u003c/em> with a ready for Instagram soft yolk egg in the center. It’s filled with tuna, potatoes and capers, a nod towards the Mediterranean coast Tunisia borders. A finishing squeeze of lemon is yet another warm weather, coastal element and a necessary one to round out the \u003cem>breek\u003c/em>. Start with \u003cem>breek\u003c/em>, have some lively conversation over couscous and tea, then finish with \u003cem>basboussa\u003c/em>, and get lost in a meal of Morocco, Tunisia and warm hospitality. You’ll be full, you’ll have had a great time and you’ll have learned a lot about new flavors and places. Isn’t this what dining out is all about?\u003c/p>\n\u003cfigure id=\"attachment_121546\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2754-new.jpg\" alt=\"Moroccan mint tea at Cafe Zitouna.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121546\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2754-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2754-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2754-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2754-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2754-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2754-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2754-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2754-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2754-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2754-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Moroccan mint tea at Cafe Zitouna. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121538\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2679-new.jpg\" alt=\"Cafe Zitouna in San Francisco's Lower Nob Hill.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121538\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2679-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2679-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2679-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2679-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2679-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2679-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2679-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2679-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2679-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2679-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cafe Zitouna in San Francisco's Lower Nob Hill. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.sfcafezitouna.com/\">\u003cstrong>Cafe Zitouna\u003c/strong>\u003c/a>\u003cbr>\n1201 Sutter St.\u003cbr>\nSan Francisco, CA 94109 [\u003ca href=\"https://www.google.com/maps/place/Cafe+Zitouna/@37.7876407,-122.4202681,15z/data=!4m2!3m1!1s0x0:0x698cf43d4c42b19c?sa=X&ved=0ahUKEwi_uYuxnLTVAhUiiVQKHc6DCM4Q_BIIfjAK\">Map\u003c/a>]\u003cbr>\nPh: (415) 673-2622\u003cbr>\nHours: Tue-Thu and Sat-Sun, 11:30am-9pm; Fri, 2pm-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Cafe-Zitouna/107278449309797\">Cafe Zitouna\u003c/a>\u003cbr>\nPrice Range: $$ ($15-$20 per diner)\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/cafe-zitouna-san-francisco\">Cafe Zitouna\u003c/a>\u003c/p>\n\n",
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"excerpt": "As we learned eating our way around the continent by exploring Africa’s cuisines around the Bay Area, there are many gems to be found, whether it’s a perfectly spiced piece of goat or a destination-worthy Moroccan pastry. Join us for a tour around ten different specific African cuisine and African-inspired restaurants.\r\n",
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"headline": "Bay Area Bites Guide: Exploring the Cuisines of Africa Around the Bay Area",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>What’s a bunny chow? How about kitfo and fufu? Those are just three of the signatures for a trio of different cuisines from the giant continent of Africa. And, for a continent of its vast size and staggering number of unique cultures, it’s surprising how small of an impact its cuisines have had on the Bay Area. Outside of Moroccan restaurants and Ethiopian ones, the Bay Area is limited to a handful of restaurants representing countries from South Africa to Tunisia to Nigeria.\u003c/p>\n\u003cp>That’s too bad for curious local diners. But, there are exciting opportunities to learn about several cuisines with a little bit of research. As we learned eating our way around the continent by exploring Africa’s cuisines around the Bay Area, there are many gems to be found, whether it’s a perfectly spiced piece of goat or a destination-worthy Moroccan pastry. Join us for a tour around ten different specific African cuisine and African-inspired restaurants.\u003c/p>\n\u003ch2>Amawele’s South African Kitchen\u003c/h2>\n\u003cfigure id=\"attachment_121318\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/amaweles-2-dishes.jpg\" alt=\"Peri peri chicken and Cape Malay quinoa with chicken\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121318\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/amaweles-2-dishes.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/amaweles-2-dishes-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/amaweles-2-dishes-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/amaweles-2-dishes-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/amaweles-2-dishes-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/amaweles-2-dishes-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/amaweles-2-dishes-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/amaweles-2-dishes-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/amaweles-2-dishes-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/amaweles-2-dishes-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Peri peri chicken and Cape Malay quinoa with chicken \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121322\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0697-new.jpg\" alt=\"Amawele's South African Kitchen\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121322\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0697-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0697-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0697-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0697-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0697-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0697-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0697-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0697-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0697-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0697-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Amawele's South African Kitchen \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There is no \u003ca href=\"https://ww2.kqed.org/checkplease/2014/04/24/south-african-wines-check-please-bay-area-wine-tips/\">Chenin Blanc or Pinotage\u003c/a> at the city’s lone South African food kiosk. You’ll have to head to a wine store for the country’s wines, which are far better known in the U.S. than South African cuisine.\u003c/p>\n\u003cp>Thanks to amaweles (a Zulu word for twins), Pam and Wendy Michaelson, San Francisco has one spot for learning about this diverse country that is somewhat similar to California climate-wise but almost exactly half a world away from here.\u003c/p>\n\u003cp>The identical twin sisters grew up in Durban, South Africa’s third-largest major city (think Chicago with Los Angeles’ location). It’s a fun, easy-going beach vibe that’s also a giant city on the Indian Ocean. It’s also quite notable for its dining scene, reflecting the diversity of its country. South Africa’s indigenous population and immigrants from centuries of being a colony for European empires have led to a decidedly eclectic cuisine. On the plate, influences come from England, the Netherlands, Malaysia, India, Portugal and the local African history.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Pam and Wendy initially lived in the country’s capital and largest city, Johannesburg, and tried to make it as professional singers, while working in the mundane world of finance. One career didn’t quite pan out and the other wasn’t fulfilling. So, they decided to explore traveling around the U.S. as childcare providers. The mutual love of cooking led them to their current restaurant home, \u003ca href=\"http://www.amawelessouthafricankitchen.com/\">Amawele’s South African Kitchen\u003c/a>, in San Francisco, curiously located in the FiDi’s Rincon Center (best known as the home of \u003ca href=\"http://yanksing.com/\">Yank Sing\u003c/a>). Fast-casual tends to be more of a niche for burritos, sandwiches, salads and the like — not complex curries and obscure names like bunny chow.\u003c/p>\n\u003cfigure id=\"attachment_121320\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0730-new.jpg\" alt=\"Bunny Chow\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121320\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0730-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0730-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0730-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0730-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0730-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0730-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0730-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0730-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0730-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0730-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bunny Chow \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you’re after the Instagram likes, South Africa’s fast food favorite, bunny chow, is obligatory. It’s not colorful but it’s pretty profound visually. There are no rabbits involved — rather a deeply nuanced and carefully spiced curry full of tender beef hunks in a hollowed out bread bowl. SF diners, I know what you’re thinking but this bread is more like a thick, fluffy white loaf than hearty sourdough à la Fisherman’s Wharf clam chowder in sourdough bowls. Except here, the curry doesn’t just stay in the bread bowl. It overflows filling the whole container. Talk about a dish not meant for take-out but has to be served to-go. Eat with caution.\u003c/p>\n\u003cp>Also on the fast food-drunk food side of South African cuisine and a popular item at Amawele’s is frikadella, a Dutch-style meatball that usually is served on soggy fries but here the two are served together as a wrap (hello, fast-casual!). It’s the South African version of Primanti Brothers, the everything-in-one sandwich behemoth from Pittsburgh (try it in SF at Giordano’s Bros. in the Mission).\u003c/p>\n\u003cp>Along with the bunny chow, peri peri chicken is a must at Amawele’s, where the sauce made in-house (also sold by the bottle) boasts a sharp, bright chile kick that burns but doesn’t hurt when slathered on chicken and served paleo-style on vegetables. It’s too bad the chicken breast is dry but just focus on the sauce.\u003c/p>\n\u003cp>Also on trend, like the paleo section of the menu, quinoa can replace the Cape Malay spiced rice dish with proteins of your choice on top. It works particularly well with sweet potatoes and a host of non-seasonal vegetables (carrots, broccoli) that taste fine but are an uninspiring diet-friendly ensemble. Paleo or quinoa bowl, both are very fitting for a weekday lunch that will power you into the afternoon, not weigh you down at the 3 PM meeting. But, honestly, if you’re exploring South African cuisine, get the bunny chow. Leave the paleo stuff for later.\u003c/p>\n\u003cfigure id=\"attachment_121334\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_0714-new.jpg\" alt=\"Amawele's South African Kitchen menu.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121334\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0714-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0714-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0714-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0714-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0714-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0714-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0714-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0714-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0714-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0714-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Amawele's South African Kitchen menu. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Once you’re through your giant meal (the bunny chow can easily serve two), linger with the housemade rooibos tea on a seating cushion by Rincon Center’s fountain and think how peaceful this is compared to the mad rush for dim sum a few steps away at Yank Sing. Eating bunny chow gazing at the upside-down fountain is one of those quirky “this can only happen here” moments that can liven up any routine weekday lunch hour.\u003c/p>\n\u003cfigure id=\"attachment_121335\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_0706-new.jpg\" alt=\"Rincon Center’s fountain is a scenic spot to enjoy to-go lunch.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121335\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0706-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0706-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0706-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0706-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0706-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0706-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0706-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0706-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0706-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0706-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rincon Center’s fountain is a scenic spot to enjoy to-go lunch. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.amawelessouthafricankitchen.com/\">\u003cstrong>Amawele’s South African Kitchen\u003c/strong>\u003c/a>\u003cbr>\n101 Spear St.\u003cbr>\nSan Francisco, CA 94105 [\u003ca href=\"https://www.google.com/maps/place/Amawele's+South+African+Kitchen/@37.7924983,-122.3931387,15z/data=!4m2!3m1!1s0x0:0x4d36863a53860af0?sa=X&ved=0ahUKEwiM8aHnjoLVAhVXzWMKHT_QAdMQ_BIIgQEwCg\">Map\u003c/a>]\u003cbr>\nPh: (415) 536-5900\u003cbr>\nHours: Mon-Fri, 10:30am-2:30pm; Closed Saturday and Sunday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/amaweles/\">Amawele's South African Kitchen\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/afterpartychefs?lang=en\">@afterpartychefs\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/explore/tags/afterpartychefs/\">#afterpartychefs\u003c/a>\u003cbr>\nPrice Range: $ ($8-$10 per diner)\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/amaweles-south-african-kitchen-san-francisco-2\">Amawele’s South African Kitchen\u003c/a>\u003c/p>\n\u003ch2>Safari Kitchen\u003c/h2>\n\u003cfigure id=\"attachment_121371\" class=\"wp-caption aligncenter\" style=\"max-width: 1632px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_9662-new.jpg\" alt=\"Somali food trailer that houses Safari kitchen.\" width=\"1632\" height=\"1224\" class=\"size-full wp-image-121371\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_9662-new.jpg 1632w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_9662-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_9662-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_9662-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_9662-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_9662-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_9662-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_9662-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_9662-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_9662-new-520x390.jpg 520w\" sizes=\"(max-width: 1632px) 100vw, 1632px\">\u003cfigcaption class=\"wp-caption-text\">Somali food trailer that houses Safari kitchen. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There is no seating, no park nearby to picnic at and congested parking in the narrow parking lot where the months-old Somali food trailer, \u003ca href=\"http://www.safarikitchensj.com\">Safari Kitchen\u003c/a>, resides in. It’s decidedly no-frills and feels like Austin, Texas both with the fact that it’s a niche cuisine food trailer and the roaring summer heat on one visit. Continuing the no-frills agenda, the menu doesn’t provide much choice either. You’ll have a bed of rice topped with beef, chicken, beef and chicken, or vegetables. So, you better like rice.\u003c/p>\n\u003cfigure id=\"attachment_121341\" class=\"wp-caption aligncenter\" style=\"max-width: 1632px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/Beef-and-Chicken-Combo-Rice-Plate-at-Safari-Kitchen-in-San-Jose-new.jpg\" alt=\"Beef and Chicken combo rice plate at Safari Kitchen in San Jose.\" width=\"1632\" height=\"1224\" class=\"size-full wp-image-121341\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/Beef-and-Chicken-Combo-Rice-Plate-at-Safari-Kitchen-in-San-Jose-new.jpg 1632w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Beef-and-Chicken-Combo-Rice-Plate-at-Safari-Kitchen-in-San-Jose-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Beef-and-Chicken-Combo-Rice-Plate-at-Safari-Kitchen-in-San-Jose-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Beef-and-Chicken-Combo-Rice-Plate-at-Safari-Kitchen-in-San-Jose-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Beef-and-Chicken-Combo-Rice-Plate-at-Safari-Kitchen-in-San-Jose-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Beef-and-Chicken-Combo-Rice-Plate-at-Safari-Kitchen-in-San-Jose-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Beef-and-Chicken-Combo-Rice-Plate-at-Safari-Kitchen-in-San-Jose-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Beef-and-Chicken-Combo-Rice-Plate-at-Safari-Kitchen-in-San-Jose-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Beef-and-Chicken-Combo-Rice-Plate-at-Safari-Kitchen-in-San-Jose-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Beef-and-Chicken-Combo-Rice-Plate-at-Safari-Kitchen-in-San-Jose-new-520x390.jpg 520w\" sizes=\"(max-width: 1632px) 100vw, 1632px\">\u003cfigcaption class=\"wp-caption-text\">Beef and Chicken combo rice plate at Safari Kitchen in San Jose. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Those familiar with \u003ca href=\"http://thehalalguys.com/\">The Halal Guys\u003c/a> will notice this Somali staple isn’t dissimilar (there is even mild white sauce and a hot red sauce to squeeze on) but miles superior in everything from the recent New York transplant addition to SF — from the quality of meat to the heavy hand in seasoning to the slickness of the rice. A host of spices (“all starting with “C” as the cook in the Safari Kitchen trailer joked) including coriander, cumin, cinnamon and cardamom penetrate every cube of chicken and beef, along with the base of buttery, perky basmati rice. Imagine the flavor profile of barbecue with a supporting element of tandoori. Combined it’s smoky, sweet, salty and has a hint of umami that keeps bite after bite of meat and rice seem far more enticing than it sounds like. Sure, it’s enough food for two hungry eaters but who can complain about leftovers?\u003c/p>\n\u003cp>You’ll round out the meal with \u003cem>samusas\u003c/em>, which are exactly like the better-known \u003cem>samosas\u003c/em> in several other cultures around Africa, the Middle East and Asia. The flaky phyllo triangles filled with beautifully spiced, juicy ground beef. Also try the sweet version with cherry preserves that might be less traditional but will compete with any fruit preserve hand pie you’ve encountered before. The fry is perfect in both versions with not a speck of grease anywhere. It’s easy to fill up on these alone. Don’t do it.\u003c/p>\n\u003cfigure id=\"attachment_121342\" class=\"wp-caption aligncenter\" style=\"max-width: 1632px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/Beef-Sambusa-at-Safari-Kitchen-new.jpg\" alt=\"Beef Sambusa at Safari Kitchen.\" width=\"1632\" height=\"1224\" class=\"size-full wp-image-121342\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/Beef-Sambusa-at-Safari-Kitchen-new.jpg 1632w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Beef-Sambusa-at-Safari-Kitchen-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Beef-Sambusa-at-Safari-Kitchen-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Beef-Sambusa-at-Safari-Kitchen-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Beef-Sambusa-at-Safari-Kitchen-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Beef-Sambusa-at-Safari-Kitchen-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Beef-Sambusa-at-Safari-Kitchen-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Beef-Sambusa-at-Safari-Kitchen-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Beef-Sambusa-at-Safari-Kitchen-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Beef-Sambusa-at-Safari-Kitchen-new-520x390.jpg 520w\" sizes=\"(max-width: 1632px) 100vw, 1632px\">\u003cfigcaption class=\"wp-caption-text\">Beef Sambusa at Safari Kitchen. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At just a few months old, Safari Kitchen is still in its youthful stage and awaiting its first academic year with the nearby college students (it's right between Downtown and San Jose State). Co-owners Amin Munye and Guled Yousef met as undergraduate students at Arizona State University and both ended up in the Bay Area afterwards — Guled in tech and Amin as a barber at The Barbers Inc. The two decided to give entrepreneurship a try but originally had no idea what type of business to do. Munye is originally from Somalia and moved to the US when he was 14. His older sister worked for the US embassy in Somalia and was given the option to move to the US for health reasons. A few years later, Amin and his family were able to join her in the US where they settled in the South Bay. After all sorts of business plan brainstorms, the two budding entrepreneurs thought, “Why not do a food truck with a few dishes from Somalia served?” The Safari Kitchen then was born and the hope is to eventually have a more substantial menu and sit-down experience at a brick and mortar restaurant. \u003c/p>\n\u003cp>This is definitely not your average food trailer (or truck or stand or vendor or what not). The logo of a zebra made of cooking utensils is even pretty startling, just like the tenderness of the meat and deft hand with a cupboard of spices. Thinking about the rice plates, we’re ready for our next Somali lunch.\u003c/p>\n\u003cp>\u003ca href=\"http://www.safarikitchensj.com\">\u003cstrong>Safari Kitchen\u003c/strong>\u003c/a>\u003cbr>\n17 S 8\u003csup>th\u003c/sup> St.\u003cbr>\nSan Jose, CA 95112 [\u003ca href=\"https://www.google.com/maps/place/Safari+Kitchen/@37.3393401,-121.883042,15z/data=!4m5!3m4!1s0x0:0xdd01d0010cc2b31d!8m2!3d37.3393401!4d-121.883042\">Map\u003c/a>]\u003cbr>\nPh: (408) 367-9416\u003cbr>\nHours: Tue-Sat, 11am-6pm; Closed Sunday and Monday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/profile.php?id=100013627202314\">Safari Kitchen\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/safarikitchensj/\">@safarikitchensj\u003c/a>\u003cbr>\nPrice Range: $ ($8-$10 per diner)\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/safari-kitchen-san-jose-5\">Safari Kitchen\u003c/a>\u003c/p>\n\u003ch2>Jubba Restaurant\u003c/h2>\n\u003cfigure id=\"attachment_121380\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/NEWRoasted-goat-cutlet-on-the-left-and-beef-suqaar-kay-kay-on-the-right.jpg\" alt=\"Roasted goat cutlet (L) and beef suqaar kay kay (R).\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-121380\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWRoasted-goat-cutlet-on-the-left-and-beef-suqaar-kay-kay-on-the-right.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWRoasted-goat-cutlet-on-the-left-and-beef-suqaar-kay-kay-on-the-right-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWRoasted-goat-cutlet-on-the-left-and-beef-suqaar-kay-kay-on-the-right-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWRoasted-goat-cutlet-on-the-left-and-beef-suqaar-kay-kay-on-the-right-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWRoasted-goat-cutlet-on-the-left-and-beef-suqaar-kay-kay-on-the-right-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWRoasted-goat-cutlet-on-the-left-and-beef-suqaar-kay-kay-on-the-right-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWRoasted-goat-cutlet-on-the-left-and-beef-suqaar-kay-kay-on-the-right-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWRoasted-goat-cutlet-on-the-left-and-beef-suqaar-kay-kay-on-the-right-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWRoasted-goat-cutlet-on-the-left-and-beef-suqaar-kay-kay-on-the-right-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWRoasted-goat-cutlet-on-the-left-and-beef-suqaar-kay-kay-on-the-right-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roasted goat cutlet (L) and beef suqaar kay kay (R). \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The sit-down restaurant \u003ca href=\"https://www.facebook.com/JUBBA-SOMALI-RESTUARANT-383846341730571/\">Jubba\u003c/a> is Safari Kitchen’s contrast, on the opposite side of the sprawling city of San Jose and boasting the same no-frills vibe but there are chairs, tables and air conditioning. Other than the aforementioned heavily spiced meat-on- basmati rice plates, arguably the two most celebrated dishes of Somali cooking are a platter of similarly spice rubbed goat and a sweet and sour stir-fry of sorts called \u003cem>kay kay\u003c/em>. Both can be found at nine-year old Jubba, located in a mostly non-commercial residential community, right by the busy Santa Teresa VTA light rail station. In that \u003cem>kay kay\u003c/em>, seemingly two pounds beef cubes (called beef \u003cem>suqaar\u003c/em>) with no gristle (often a stir-fry’s downfall) gets tossed with chapatti (like flatbread shreds), bananas, onions, about a pound of nicely softened broccoli and snap pears, and an extreme amount of sesame oil that will definitely leave you wanting plenty of water from the salt rush. Ultimately, it’s the banana that ends up as the over-arching flavoring agent. Beef \u003cem>suqaar\u003c/em>, flatbread and banana? Who knew it could be a hit?\u003c/p>\n\u003cfigure id=\"attachment_121377\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/NEWJubba-Interior.jpg\" alt=\"Jubba interior.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-121377\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWJubba-Interior.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWJubba-Interior-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWJubba-Interior-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWJubba-Interior-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWJubba-Interior-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWJubba-Interior-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWJubba-Interior-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWJubba-Interior-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWJubba-Interior-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWJubba-Interior-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Jubba interior. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121378\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/NEWKay-kay-a-stir-fry-with-beef-suqaar-at-Jubba-in-San-Jose.jpg\" alt=\"Kay kay, a stir-fry with beef suqaar at Jubba.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-121378\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWKay-kay-a-stir-fry-with-beef-suqaar-at-Jubba-in-San-Jose.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWKay-kay-a-stir-fry-with-beef-suqaar-at-Jubba-in-San-Jose-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWKay-kay-a-stir-fry-with-beef-suqaar-at-Jubba-in-San-Jose-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWKay-kay-a-stir-fry-with-beef-suqaar-at-Jubba-in-San-Jose-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWKay-kay-a-stir-fry-with-beef-suqaar-at-Jubba-in-San-Jose-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWKay-kay-a-stir-fry-with-beef-suqaar-at-Jubba-in-San-Jose-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWKay-kay-a-stir-fry-with-beef-suqaar-at-Jubba-in-San-Jose-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWKay-kay-a-stir-fry-with-beef-suqaar-at-Jubba-in-San-Jose-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWKay-kay-a-stir-fry-with-beef-suqaar-at-Jubba-in-San-Jose-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWKay-kay-a-stir-fry-with-beef-suqaar-at-Jubba-in-San-Jose-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Kay kay, a stir-fry with beef suqaar at Jubba. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For the next specialty, goat comes as bone-in hunks, ranging from dry and flabby to fork tender. The meat itself doesn’t have the barnyard smirk that can make a Mexican birria specialist’s goat taste so polarizing and also so special. Jubba’s goat tastes of indifferent meat and the berbere spice mix doesn’t coat the meat with the same unabashed punch as at Safari Kitchen.\u003c/p>\n\u003cfigure id=\"attachment_121379\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/NEWRoasted-goat-cutlet-at-Jubba.jpg\" alt=\"Roasted goat cutlet.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-121379\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWRoasted-goat-cutlet-at-Jubba.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWRoasted-goat-cutlet-at-Jubba-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWRoasted-goat-cutlet-at-Jubba-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWRoasted-goat-cutlet-at-Jubba-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWRoasted-goat-cutlet-at-Jubba-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWRoasted-goat-cutlet-at-Jubba-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWRoasted-goat-cutlet-at-Jubba-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWRoasted-goat-cutlet-at-Jubba-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWRoasted-goat-cutlet-at-Jubba-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWRoasted-goat-cutlet-at-Jubba-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roasted goat cutlet. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The main mode of eating at Jubba appears to be the chapatti wraps. It’s essentially a Somali burrito in size and just swaps out rice, beans and guacamole for onions and peppers joining tilapia, beef or chicken. The only reason to opt for this over the other platters is serving size. Yes, they’re more than enough for one but the platters are really for 2-3 people (a steal for $12-13). The Sports Plate gets two people two proteins on one tire-sized plate with basmati rice or spaghetti for $26 and seems perfectly geared to diners looking more for leftovers than anything else. Like with Ethiopia’s cuisine often having Italian components from its colonial history, the same is the case for Somalia. Spaghetti seems like a strange match for deftly spiced goat but it’s a diet staple — and we certainly saw several diners digging into their pile of spaghetti with beef \u003cem>suqaar\u003c/em>. Yes, this is not your typical meatballs and marinara.\u003c/p>\n\u003cp>Our vote for platter accompaniment goes to the injera bread that is much thicker and a less tart than most versions at Bay Area Ethiopian restaurants (like the Italian influence, here’s another nod to the similarities of Ethiopian and Somali dining). But, the injera does have the same function (use your hands!) here as at any Ethiopian restaurant. Unlike in Ethiopia, though, the food is not served on the injera itself. Since most Somalian dishes aren’t curry or sauce based like in Ethiopia, you’ll end up using a fork and knife and rip off some injera as a palate cleanser.\u003c/p>\n\u003cfigure id=\"attachment_121381\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/NEWSambusa-and-mandasi-pastries-at-Jubba.jpg\" alt=\"Sambusa and mandasi pastries at Jubba.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-121381\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWSambusa-and-mandasi-pastries-at-Jubba.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWSambusa-and-mandasi-pastries-at-Jubba-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWSambusa-and-mandasi-pastries-at-Jubba-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWSambusa-and-mandasi-pastries-at-Jubba-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWSambusa-and-mandasi-pastries-at-Jubba-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWSambusa-and-mandasi-pastries-at-Jubba-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWSambusa-and-mandasi-pastries-at-Jubba-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWSambusa-and-mandasi-pastries-at-Jubba-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWSambusa-and-mandasi-pastries-at-Jubba-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWSambusa-and-mandasi-pastries-at-Jubba-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sambusa and mandasi pastries at Jubba. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>No matter what entrée lies ahead, start with a \u003cem>samusa\u003c/em>, fried to perfection with no hint of grease and a filling of ground beef and spices that come tumbling out dramatically after your initial bite. \u003cem>Mandasi\u003c/em>, a sweet potato pastry that tastes and looks like a flattened yam beignet, has pretty little to recommend for it in the shadow of the samosa. It’s a harmless version of fried dough if that’s a needed part of your meal. For both, make sure to dunk the pastries in the medium hot green spice condiment that come on the side.\u003c/p>\n\u003cfigure id=\"attachment_121383\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/NEWThe-ground-beef-filling-of-sambusa.jpg\" alt=\"The ground beef filling of the sambusa.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-121383\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWThe-ground-beef-filling-of-sambusa.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWThe-ground-beef-filling-of-sambusa-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWThe-ground-beef-filling-of-sambusa-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWThe-ground-beef-filling-of-sambusa-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWThe-ground-beef-filling-of-sambusa-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWThe-ground-beef-filling-of-sambusa-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWThe-ground-beef-filling-of-sambusa-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWThe-ground-beef-filling-of-sambusa-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWThe-ground-beef-filling-of-sambusa-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWThe-ground-beef-filling-of-sambusa-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The ground beef filling of the sambusa. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121382\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/NEWSomalian-art-decorations-at-Jubba.jpg\" alt=\"Somalian art decorations at Jubba.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-121382\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWSomalian-art-decorations-at-Jubba.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWSomalian-art-decorations-at-Jubba-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWSomalian-art-decorations-at-Jubba-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWSomalian-art-decorations-at-Jubba-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWSomalian-art-decorations-at-Jubba-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWSomalian-art-decorations-at-Jubba-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWSomalian-art-decorations-at-Jubba-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWSomalian-art-decorations-at-Jubba-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWSomalian-art-decorations-at-Jubba-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWSomalian-art-decorations-at-Jubba-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Somalian art decorations at Jubba. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There’s a lot to love about this opposite of flashy family-run operation, from the food to the fact that decor is limited to a few woven objects on the wall, a placard of Somali crops and fruits and a TV on CNN by the entrance. It’s not an elaborate set-up but has a lot of heart and is clearly a local favorite with the African community. Diners stream in randomly to order, then savor, the free pour-yourself sweet tea that comes out blazing hot (use two espresso-sized paper cups!) and packs more sugar than the typical sweet tea on a porch in Mississippi. Somehow, its over the top quirky sweetness seems to taste just right when eating some \u003cem>kay kay\u003c/em> in this far corner of San Jose.\u003c/p>\n\u003cfigure id=\"attachment_121376\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/NEWJubba-exterior.jpg\" alt=\"Jubba exterior.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-121376\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWJubba-exterior.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWJubba-exterior-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWJubba-exterior-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWJubba-exterior-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWJubba-exterior-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWJubba-exterior-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWJubba-exterior-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWJubba-exterior-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWJubba-exterior-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/NEWJubba-exterior-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Jubba exterior. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/jubba-restaurant-san-jose\">\u003cstrong>Jubba Restaurant\u003c/strong>\u003c/a>\u003cbr>\n5330 Terner Way\u003cbr>\nSan Jose, CA 95136 [\u003ca href=\"https://www.google.com/maps/place/Jubba+Somali+Restaurant/@37.2573964,-121.8607531,15z/data=!4m2!3m1!1s0x0:0x5774614b48934b2?sa=X&ved=0ahUKEwjHyNfelLTVAhVhxlQKHWdtB6EQ_BIIgAEwCg\">Map\u003c/a>]\u003cbr>\nPh: (408) 440-1504\u003cbr>\nHours: Daily, 11am-9:30pm; Closed Wednesdays\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/JUBBA-SOMALI-RESTUARANT-383846341730571/\">Jubba Somali Restaurant\u003c/a>\u003cbr>\nPrice Range: $S ($13-$15 per diner)\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/jubba-restaurant-san-jose\">Jubba Restaurant\u003c/a>\u003c/p>\n\u003ch2>Miliki\u003c/h2>\n\u003cfigure id=\"attachment_121423\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2416-new.jpg\" alt=\"Combination RIce and Bean Plate with Fish at Miliki.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121423\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2416-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2416-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2416-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2416-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2416-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2416-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2416-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2416-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2416-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2416-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Combination RIce and Bean Plate with Fish at Miliki. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It was an inauspicious start when we arrived at \u003ca href=\"http://www.milikispot.com\">Miliki\u003c/a> one recent weekday, wondering if the place was even open. There were no diners eating lunch. The menu outside only says that American diner-style food is served. Yet, somehow there has to be some of the Nigerian food that we ventured to Oakland’s Laurel District (it’s a stretch of MacArthur Blvd. by 580, southeast of Downtown) for, right? Noticing us stalling outside, the gracious waitress and mother of a co-owner, Enny Aregbe, came outside to say that only African food was available at that time.\u003c/p>\n\u003cp>You can sense our relief.\u003c/p>\n\u003cfigure id=\"attachment_121416\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2365-new.jpg\" alt=\"Miliki menu\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121416\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2365-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2365-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2365-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2365-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2365-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2365-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2365-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2365-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2365-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2365-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Miliki menu \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It turns out that the American food is served in the morning when chef Kirk Roberts runs the kitchen. Roberts previously owned Full House Cafe next door but it closed and became the ultra popular Sequoia Diner under new owners. Now for two years, Roberts has run essentially a permanent breakfast pop-up at Miliki (word of advice: for Nigerian food, come after 1pm to be sure it’s being served). So, as tempting as biscuits and gravy and bacon hash sound, we wanted fufu. And we got plenty of it.\u003c/p>\n\u003cp>Nigeria is a country of 186 million people, making it the largest country on the continent and over twice the size of second place Ethiopia. The country’s largest city, Lagos, is one of the fastest growing cities in the world, yet according \u003ca href=\"https://www.ft.com/content/8b24d40a-c064-11e1-982d-00144feabdc0?mhq5j=e1\">to a study by the Financial Times\u003c/a>, nearly 2/3 of the city lives in slums. It’s a city that represents the cultural and economic possibilities of a whole country on the western coast of Africa — and its struggles.\u003c/p>\n\u003cp>For whatever reason, be it lack of tourists visiting and craving the food or hard to find ingredients, Nigerian cuisine hasn’t made the big leap to the U.S., and certainly the Bay Area, like Moroccan and Ethiopian cuisines. But as Miliki will teach you, it’s an extensive cuisine full of huge flavor like you’d expect from a country of Nigeria’s size.\u003c/p>\n\u003cfigure id=\"attachment_121418\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2375-new.jpg\" alt=\"Goat served on the bone in the rustic, chunky tomato and spinach stew with mashed egusi. Served with Fufu.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121418\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2375-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2375-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2375-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2375-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2375-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2375-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2375-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2375-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2375-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2375-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Goat served on the bone in the rustic, chunky tomato and spinach stew with mashed egusi. Served with Fufu. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The core of the menu is based on hearty entrées that are customizable in a mix and match style (just wait for the Nigerian fast-casual concept, coming soon to the FiDi!). Diners choose an \u003cem>okele\u003c/em> (starch), stew and meat. It’s confusing because the menu says that three meats can be served per stew, yet we only were given the option of one. One does indeed seem like plenty.\u003c/p>\n\u003cp>Goat served on the bone in the rustic, chunky tomato and spinach stew with mashed \u003cem>egusi\u003c/em> (a melon seed), had a beautiful gamey flavor but lurked on the dry side texture-wise. It needed to bathe in the stew, fragrant in the earthy-herbal profile like a thoughtfully made marinara sauce with \u003cem>egusi\u003c/em> looking and even tasting a bit like you added some Parmesan.\u003c/p>\n\u003cp>Our chosen \u003cem>okele\u003c/em> for this was fufu, essentially a pile of mashed yams that has the cloying consistency of mochi and, as a dining companion correctly pointed out, tastes identical to Betty Crocker’s instant mashed potatoes. Fufu is pretty boring stuff, yet necessary for ripping and grabbing that goat meat (forks are discouraged but offered). It’s also the best known Nigerian diet staple, seen at practically every meal everywhere in the country, like baguettes in France.\u003c/p>\n\u003cfigure id=\"attachment_121420\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2388-new.jpg\" alt=\"Fufu\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121420\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2388-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2388-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2388-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2388-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2388-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2388-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2388-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2388-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2388-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2388-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fufu \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The \u003cem>egusi\u003c/em> was a sign of rewarding flavors to come. Dish after dish presented careful but forceful spicing. Even the seemingly banal scoop of rice on the combination platter scored with tomato, peppers and onions alongside flaky tilapia. That rice, by the way, is jollof rice — one of the key parts of Nigeria’s cuisine and very similar to what is called dirty rice in New Orleans. Every component lifts the other — the rice, fish and trio of smoky, slow-cooked beans, tender stewed greens, and sweet fried plantains. It’s the must-order at Miliki.\u003c/p>\n\u003cp>When it comes to spice, Miliki’s pepper soup had a sharp, pungent style of spice courtesy of the aggressive alligator pepper. Think of ash and Tabasco sauce combined. It’s weird. It’s not great. It’s not bad. The broth was too watery to stand up to tough beef and tender tripe (fish is probably the way to go). Try it once but chances are it won’t be a dish you come back again and again for. But you never know if you don’t try...\u003c/p>\n\u003cfigure id=\"attachment_121421\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2402-new.jpg\" alt=\"Pepper Soup\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121421\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2402-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2402-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2402-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2402-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2402-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2402-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2402-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2402-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2402-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2402-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pepper Soup \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Black eyed pea fritters called \u003cem>akara\u003c/em>, \u003cem>suya\u003c/em> (beef skewers) and sweet, fried balls of dough, appropriately called “puff puff,” are the main appetizers. They seem more like hunger-satiating snack munchies to accompany the almost sugary non-alcoholic Malta Guinness beer from Nigeria or one of the various non-craft beer bottles available before heading towards the stews and starches.\u003c/p>\n\u003cfigure id=\"attachment_121424\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2432-new.jpg\" alt=\"Miliki interior dining area with host Enny Aregbe in background.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121424\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2432-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2432-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2432-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2432-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2432-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2432-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2432-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2432-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2432-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2432-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Miliki interior dining area with host Enny Aregbe in background. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121417\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2367-new.jpg\" alt=\"The bar at Miliki.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121417\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2367-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2367-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2367-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2367-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2367-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2367-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2367-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2367-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2367-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2367-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The bar at Miliki. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Decor isn’t Miliki’s strength with a faded, worn look to the booths and tables, though some art on the walls and the front bar makes thing look like they get pretty exciting at some point. That exciting time would be Friday nights when a DJ takes over and Miliki offers a fun evening of music and food “to keep the community together” as Enny told us. That’s vital right now knowing the many issues facing Oakland, from gentrification to crime. Enny’s son Bayo started the restaurant almost eight years ago with his friend Ishmael Okunade and, together, three have helped steer the restaurant through some tough times.\u003c/p>\n\u003cp>Just a year ago, Miliki almost was part of that rapid gentrification when a landlord looked to replace it with a craft beer garden. Just look at the brunch lines at \u003ca href=\"http://www.sequoiadiner.com\">Sequoia Diner\u003c/a>, the forthcoming opening of \u003ca href=\"http://www.4505meats.com\">4505 Meats\u003c/a> in the retro Glenn’s Hot Dog location and the construction right outside of Miliki on MacArthur — the area is changing and it’s not hard to see the gentrification coming, for better or for worse. Luckily, we still have Miliki. And there’s plenty of fufu and pepper soup to sample because of that.\u003c/p>\n\u003cfigure id=\"attachment_121425\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2435-new.jpg\" alt=\"Miliki exterior on MacArthur Ave. in Oakland's Laurel district.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121425\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2435-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2435-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2435-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2435-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2435-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2435-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2435-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2435-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2435-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2435-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Miliki exterior on MacArthur Ave. in Oakland's Laurel district. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.milikispot.com\">\u003cstrong>Miliki\u003c/strong>\u003c/a>\u003cbr>\n3725 MacArthur Blvd.\u003cbr>\nOakland, CA 94619 [\u003ca href=\"https://www.google.com/maps/place/Miliki/@37.7917405,-122.1990904,15z/data=!4m2!3m1!1s0x0:0xbb785b0de8350c01?sa=X&ved=0ahUKEwj5maK4iYLVAhUI_mMKHR-YArgQ_BIIazAK\">Map\u003c/a>]\u003cbr>\nPh: (510) 531-6970\u003cbr>\nHours: Tue-Sun 8am- 8:30pm but Nigerian food starts roughly around noon; Closed Monday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/MILIKI-RESTAURANT-141005385924687/?rf=159835614156280\">Miliki Restaurant\u003c/a>\u003cbr>\nPrice Range: $$ ($11-$15 per diner)\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/miliki-oakland\">Miliki\u003c/a>\u003c/p>\n\u003ch2>Tadu Ethiopian Kitchen\u003c/h2>\n\u003cfigure id=\"attachment_121397\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2296-new.jpg\" alt=\"Combo platter: Vegetable dishes and Kitfo.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121397\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2296-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2296-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2296-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2296-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2296-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2296-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2296-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2296-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2296-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2296-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Combo platter: Vegetable dishes and Kitfo. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Outside of the couscous and tagines of Morocco, Ethiopia’s communal injera-based platters and strong cups of coffee from the country’s renowned beans is the best-known African cuisine in the U.S. Washington D.C. and Los Angeles have their own Little Ethiopia enclaves where avid diners visit the different Ethiopian spots and everyone has their particular favorite amidst stiff competition like we talk about dim sum in the Richmond or Mission burritos. It’s not quite the same in San Francisco. Oakland and Berkeley are home to some fantastic Ethiopian destinations as our \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/11/04/bay-area-bites-guide-to-7-favorite-ethiopian-restaurants-in-berkeley-and-oakland/\">guide\u003c/a> will show you. The city has a handful of Ethiopian restaurants but for the most part, diners head across the Bay for their kitfo fix.\u003c/p>\n\u003cp>Except, at the two-and-a-half-year old \u003ca href=\"http://www.taduethiopiankitchen.com\">Tadu\u003c/a>, named for the owner’s grandmother and honoring her lifetime of warmth and love. Owner Elias Shawel, a former limousine driver, opened the restaurant because he couldn’t find a good place for kitfo. He definitely solved that issue.\u003c/p>\n\u003cfigure id=\"attachment_121391\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2345-new.jpg\" alt=\"Inside Tadu Ethiopian Kitchen.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121391\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2345-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2345-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2345-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2345-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2345-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2345-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2345-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2345-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2345-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2345-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Tadu Ethiopian Kitchen. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Tadu is at the edge of the Tenderloin now. When it opened, Tadu was truly \u003cem>in\u003c/em> the thick of it — a classic example of the rapid changes going on around this particular San Francisco neighborhood. Inside the restaurant, you’ll find orange splashed walls with Ethiopian art and maps, a semi-open kitchen and a central register where diners come and go every few minutes picking up to-go orders — a strange thing since this doesn’t seem like food that can travel well. Well, there is a kitfo sandwich. But you’re not coming to Tadu for a sandwich, are you? No, you’re here for the grand injera platters.\u003c/p>\n\u003cp>You can feel the childlike giddiness when one of the round platters arrives à la a pizza at the center of the table. This is a meal for everyone, from the solo diner to a party of six. Be it lunch or dinner, the entire meal sits on injera made in Oakland and driven back to Tadu daily. Injera covers the entire platter and additional rolled up injera is served on the side functioning as fork, knife, and spoon — heck, it might be the napkin and a water glass too if you’re really going for it. Bitter as a grapefruit, injera begs to be covered in other flavors, instead of being consumed on its own. Remember, it's a utensil. There are no off tastes but you won’t crave injera like a Josey Baker bread or Tartine’s country loaf.\u003c/p>\n\u003cfigure id=\"attachment_121394\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2320-new.jpg\" alt=\"Rolls of Injera at Tadu\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121394\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2320-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2320-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2320-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2320-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2320-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2320-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2320-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2320-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2320-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2320-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rolls of Injera at Tadu \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Ethiopian cuisine is particularly great for vegetarian and vegan diners since the standout dish is the vegetarian sampler. The injera is covered by various spreads, dips and wots (stew-like curries. \u003cem>Azifa\u003c/em>, a preparation of lentils fragrant with mustard seeds and jalapeño, wins big, while the \u003cem>misir wot\u003c/em> (a lentil sauce with berbere spices) provides a nice dose of heat but isn’t much more than a pile of lentils. \u003cem>Buticha\u003c/em>, mashed chickpeas, comes on a lettuce salad and could be a fine hummus at a party. The sautéed collard greens, known as \u003cem>gomen\u003c/em>, are passable but far better when ordered with lamb since some of the meat’s juices rub off. When countless rolls of injera have been ripped, dunked and eaten, it’s the \u003cem>shiro wot\u003c/em> (a dark purée of chickpeas, ginger, and tomatoes) and the refreshing \u003cem>alicha tikil gomen\u003c/em> (precisely cut, turmeric-stained potatoes and carrots with fresh cabbage) that emerge as winners.\u003c/p>\n\u003cp>Kitfo is the other iconic dish you’ll see on the majority of tables at any Ethiopian restaurants. It’s essentially ultra buttery ground beef, best ordered raw like how it’d be consumed in Ethiopia. That being said, many diners hesitate and opt for it medium rare to medium but sadly the gamey funk and soft texture leaves. It becomes greasy hamburger meat. You have the option to liven things up with jalapeño and cheese. Skip the cheese (there’s enough butter already) but do go for the spice since ground beef on its own has little taste.\u003c/p>\n\u003cp>Cubes of chicken, lamb and beef known as “tibs” are the other main dish to know, beautifully seasoned with berbere spices and jalapenos. Diners can start with \u003cem>sambussas\u003c/em>, filled with ground beef or lentils, but, trust us, you won’t need more than what comes on the injera. Just sip some of the thick and kind of bland telba (a flax seed and honey drink) or grab some more injera, and you’ll be more than content.\u003c/p>\n\u003cfigure id=\"attachment_121389\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2354-new.jpg\" alt=\"The entrance to Tadu Ethiopian Kitchen.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121389\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2354-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2354-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2354-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2354-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2354-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2354-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2354-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2354-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2354-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2354-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The entrance to Tadu Ethiopian Kitchen. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.taduethiopiankitchen.com/\">\u003cstrong>Tadu Ethiopian Kitchen\u003c/strong>\u003c/a>\u003cbr>\n484 Ellis St.\u003cbr>\nSan Francisco, CA 94102 [\u003ca href=\"https://www.google.com/maps/place/Tadu+Ethiopian+Kitchen/@37.7848875,-122.4140304,15z/data=!4m5!3m4!1s0x0:0xfd7fee08026bbee4!8m2!3d37.7848875!4d-122.4140304\">Map\u003c/a>]\u003cbr>\nPh: (415) 409-6649\u003cbr>\nHours: Daily 11:30am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/taduethiopiankitchen\">Tadu Ethiopian Kitchen\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/taduethiopian\">@taduethiopian\u003c/a>\u003cbr>\nPrice Range: $$ ($11-$15 per diner)\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/tadu-ethiopian-kitchen-san-francisco-3\">Tadu Ethiopian Kitchen\u003c/a>\u003c/p>\n\u003ch2>Suya\u003c/h2>\n\u003cfigure id=\"attachment_121436\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2462-new.jpg\" alt=\"The suya spice worked about as well on nicely grilled prawns, while the jerk seasoning was surprisingly tame in contrast on chicken.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121436\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2462-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2462-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2462-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2462-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2462-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2462-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2462-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2462-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2462-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2462-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The suya spice worked about as well on nicely grilled prawns, while the jerk seasoning was surprisingly tame in contrast on chicken. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>On the menu of the aforementioned Miliki, suya is a traditional beef skewer coated in a rub of myriad spices, chilies and crushed peanuts. At Uptown Oakland’s African and Caribbean fast-casual spot, \u003ca href=\"http://www.suyaafricangrill.com\">Suya\u003c/a>, “suya” is referred to as a West African spice rub. Will the real suya please stand up? The answer is: both. Suya is a term for a spice and that spice on grilled skewers of meat. In the case of Suya the restaurant suya is the spice rub.\u003c/p>\n\u003cfigure id=\"attachment_121434\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2448-new.jpg\" alt=\"The menu at Suya.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121434\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2448-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2448-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2448-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2448-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2448-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2448-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2448-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2448-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2448-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2448-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The menu at Suya. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now that we’ve answered this question, here come a few more. Remember, this is the fast-casual world where customization is key. So the question isn’t just which protein but also which spice: Jamaican jerk or suya?\u003c/p>\n\u003cfigure id=\"attachment_121440\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2479-new.jpg\" alt=\"It was all about the suya and it truly is the highlight on beef, chicken, prawns, vegetables or tilapia. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2479-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2479-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2479-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2479-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2479-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2479-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2479-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2479-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2479-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2479-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">It was all about the suya and it truly is the highlight on beef, chicken, prawns, vegetables or tilapia. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For our purposes, it was all about the suya and it truly is the highlight on beef, chicken, prawns, vegetables or tilapia (only suya spicing is allowed on the beef). The suya is an earthy, slightly sweet rub that slowly grows in heat to a point where a glass of water is needed but there’s no raging fire to put out. In contrast, the jerk seasoning on the chicken was tame.\u003c/p>\n\u003cfigure id=\"attachment_121435\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2455-new.jpg\" alt=\"The interior space at Suya in Oakland.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121435\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2455-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2455-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2455-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2455-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2455-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2455-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2455-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2455-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2455-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2455-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The interior space at Suya in Oakland. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We got ahead of ourselves. Protein and spice selection are step three. Step one for this fast-casual menu is method of eating: skewers, entrée salad or wrap? Most diners seem to stick to wraps because if there’s one thing we’ve learned from the fast-casual world, it’s that SF diners love anything in a wrap (see: \u003ca href=\"http://www.souvlasf.com\">Souvla\u003c/a>, \u003ca href=\"http://www.sushirrito.com\">Sushirrito\u003c/a>). Unfortunately, perfectly suya-spiced beef was lost amidst a filling of 95% lettuce mix and scattered raw mushrooms in the wrap. The suya spice worked about as well on nicely grilled prawns, while the jerk seasoning was surprisingly tame in contrast on chicken. I’d steer you towards the skewers with two sides but the grilled corn was weeping from dry kernels and a mushy grilled plantain would have been the nightmare of anyone who’s found a banana lost in their backpack a week later. Solution: opt for the salad since the sides are lacking and wraps need some tweaking.\u003c/p>\n\u003cfigure id=\"attachment_121441\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2482-new.jpg\" alt=\" Suya-spiced beef wrap.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121441\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2482-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2482-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2482-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2482-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2482-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2482-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2482-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2482-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2482-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2482-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Suya-spiced beef wrap. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121443\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2489-new.jpg\" alt=\"Inside the suya-spiced beef wrap.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121443\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2489-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2489-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2489-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2489-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2489-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2489-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2489-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2489-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2489-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2489-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside the suya-spiced beef wrap. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Suya is a smart idea and one that was ahead of its time when husband-and-wife team Seun and Zain Oke (he’s from Nigeria, she’s from Oakland and attended Cal) saw the overlap of Caribbean and African cooking and decided together to package it as a student-friendly fast-casual concept. The space is bare other than a single West African painting but the vibe isn’t subdued. Bob Marley is on the stereo, after all. Suya is an interesting concept and one that is clearly a hit with East Bay diners. The original location is in Berkeley near the Cal campus. This second one was somewhat crowded on one recent weekday lunch hour with some groups sticking around to eat some jerk chicken and sneak in a Friday Corona treat, while others hustled back to Pandora and the other companies in this rapidly growing tech hub. The concept's popularity in this area recently led to the opening of a third Suya, just a few blocks away in the heart of downtown Oakland.\u003c/p>\n\u003cp>Strangely, for a fast-casual spot, conveniences and details are lacking. Diners have to ask for water, silverware or napkins. The Jamaican ginger beer tastes like straight sugar syrup, lacking any of the desired sharp ginger bite. But, hey don’t worry, just focus on the suya beef skewers and every little thing will be alright.\u003c/p>\n\u003cfigure id=\"attachment_121433\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2444-new.jpg\" alt=\"Suya African-Caribbean Grill exterior.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121433\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2444-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2444-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2444-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2444-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2444-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2444-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2444-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2444-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2444-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2444-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Suya African-Caribbean Grill exterior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.suyaafricangrill.com\">\u003cstrong>Suya African-Caribbean Grill\u003c/strong>\u003c/a>\u003cbr>\n408 22\u003csup>nd\u003c/sup> St.\u003cbr>\nOakland, CA 94102 [\u003ca href=\"https://www.google.com/search?q=suya%20african%20grill%20oakland&ie=utf-8&oe=utf-8&npsic=0&rflfq=1&rlha=0&rllag=37840630,-122266236,3297&tbm=lcl&rldimm=2432587280784251209&ved=0ahUKEwjNl7f4l7TVAhWFiVQKHay8BMEQvS4IPTAA&rldoc=1&tbs=lrf:!2m1!1e3!3sIAE,lf:1,lf_ui:4\">Map\u003c/a>]\u003cbr>\nPh: (510) 465-7892\u003cbr>\nHours: Mon-Fri, 11am-3pm, 5pm-8pm; Sat 12pm-5pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/SuyaAfricanGrill/\">Suya African Caribbean Grill\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/SuyaAfricanGril\">@SuyaAfricanGril\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/suyaafricangrill/?hl=en\">@suyaafricangrill\u003c/a>\u003cbr>\nPrice Range: $ ($8-$10 per diner)\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/suya-african-caribbean-grill-oakland\">Suya African-Caribbean Grill\u003c/a>\u003c/p>\n\u003ch2>Bissap Baobab\u003c/h2>\n\u003cfigure id=\"attachment_121476\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2515-new.jpg\" alt=\"Bissap Baobab festive interior.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121476\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2515-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2515-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2515-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2515-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2515-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2515-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2515-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2515-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2515-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2515-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bissap Baobab festive interior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There’s no lacking decor at this Downtown Oakland Senegalese restaurant. Everywhere you look is something — a car, colorful posters, even ceiling art installations that look like clouds. Festive as an adjective for the atmosphere is putting it lightly. You’re going to have a good time. It’s a different type of good time than at the older sibling in SF’s Mission District, where the original \u003ca href=\"http://www.bissapbaobab.com\">Bissap Baobab\u003c/a> is better known for dancing and late night drinks. You can get that weekends in Oakland, too, but lunch is only served in Oakland.\u003c/p>\n\u003cp>You can still get a hibiscus margarita and other fruit-spiked cocktails in the daytime or a more lunch-friendly bracing ginger and pineapple juice or kale, ginger, apple and carrot smoothie. In Oakland, it’s fully about the Senegalese cuisine. The Senegalese cuisine in turn, is really about a holy trinity of sauces (different than the holy trinity of ingredients in New Orleans cooking).\u003c/p>\n\u003cfigure id=\"attachment_121477\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2518-new.jpg\" alt=\"Kale, ginger, apple and carrot smoothie (L) or ginger and pineapple juice (R).\" width=\"640\" class=\"size-full wp-image-121477\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2518-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2518-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2518-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2518-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2518-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2518-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2518-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2518-new-520x780.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Kale, ginger, apple and carrot smoothie (L) or ginger and pineapple juice (R). \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Mafe\u003c/em> is a peanut stew that tastes more of unsalted nut butter than what you’re probably used to from a sweetened creamy jar of Jif. It coats cubes of lamb perfectly but is slightly on the awkward greasy side.\u003c/p>\n\u003cfigure id=\"attachment_121481\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2547-new.jpg\" alt=\"Mafe plate with lamb.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121481\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2547-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2547-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2547-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2547-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2547-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2547-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2547-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2547-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2547-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2547-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mafe plate with lamb. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Yassa\u003c/em> is for the mustard fans in the house, where the honey mustard-like base gets a necessary burst of acidity from lemon and works well coating a flaky filet of tilapia.\u003c/p>\n\u003cfigure id=\"attachment_121479\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2523-new.jpg\" alt=\"Yassa with fish.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121479\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2523-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2523-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2523-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2523-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2523-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2523-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2523-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2523-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2523-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2523-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Yassa with tilapia. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Most assertive is a nameless spicy coconut curry that has such a resolute coconut-forward taste, you won’t notice what protein it’s with. If, like this writer, you swear by coconut, this is the sauce for you. However, any subtleties of tilapia beneath it will be completely lost, so try to have it coat the rice and not the protein.\u003c/p>\n\u003cp>The focus on being a sauce-based cuisine is largely from the French colonial influence on Senegal, one of the few Francophone countries in Africa. It’s not a direct pipeline of Escoffier to Senegal but diners certainly can see and taste the connection. These are flavor-packed sauces that aren’t fussy and aren’t overly heavy on the stomach, like say a buttery béarnaise. Some additional spice could be welcome and that’s where the on-point pepper condiment comes in handy adding just the right jolt when you’re ready (don’t add too much and drink ginger juice at the same time!). It’s a fun type of cooking and great when things are kicked off with a Créole dish of spicy and jasmine rice filling a halved avocado or a clean, proper “tropical” salad of greens and citrus slices. That salad joins the three sauce preparations for a steal of a lunch deal running $12 to $13 and can feed two. That lunch platter also comes with perfectly fried plantains and rice (the couscous one time was clearly undercooked, so avoid it). It’s no secret why Oakland office workers try to sneak here for a vacation at lunch that will fill them up but not weigh them down and feel like they’re 3,000 miles from the cubicle.\u003c/p>\n\u003cfigure id=\"attachment_121474\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2505-new.jpg\" alt=\"The dining area at Oakland Bissap Baobab. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121474\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2505-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2505-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2505-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2505-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2505-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2505-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2505-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2505-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2505-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2505-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The dining area at Oakland Bissap Baobab. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The original Bissap Baobab just entered its third decade in business, an eternity in restaurant years, especially after a fire that closed it a few years ago and led the owners to seek out the Oakland location. The SF one is back and busy as ever. So, both sides of the Bay can count on good times and enjoyable, reliable Senegalese food at Bissap Baobab. It’s time for another round of hibiscus margaritas.\u003c/p>\n\u003cfigure id=\"attachment_121472\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2502-new.jpg\" alt=\"Bissap Baobab exterior.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121472\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2502-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2502-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2502-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2502-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2502-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2502-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2502-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2502-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2502-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2502-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bissap Baobab exterior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp> \u003ca href=\"http://www.bissapbaobab.com\">\u003cstrong>Bissap Baobab\u003c/strong>\u003c/a>\u003cbr>\n381 15\u003csup>th\u003c/sup> St.\u003cbr>\nOakland, CA 94612 [\u003ca href=\"https://www.google.com/maps/place/Bissap+Baobab/@37.8045286,-122.2690933,15z/data=!4m2!3m1!1s0x0:0x3104f41bf48c1f6?sa=X&ved=0ahUKEwirqrn5mLTVAhVqr1QKHQMbA44Q_BIIgQEwCg\">Map\u003c/a>]\u003cbr>\nPh: (510) 817-4722\u003cbr>\nHours: Mon-Fri, 11:30am-2:30pm; Wed-Sat, 5:30pm-9:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Bissap-Baobab-Oakland-485809194852671/\">Bissap Baobab Oakland\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/bissapbaobab?lang=en\">@BissapBaobab\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/bissapbaobab/\">@bissapbaobab\u003c/a>\u003cbr>\nPrice Range: $$ ($15-$18 per diner)\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/bissap-baobab-oakland-oakland\">Bissap Baobab Oakland\u003c/a>\u003c/p>\n\u003ch2>Radio Africa Kitchen\u003c/h2>\n\u003cfigure id=\"attachment_121497\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2584-new.jpg\" alt=\"Eskender Aseged, owner/chef at Radio Africa.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121497\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2584-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2584-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2584-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2584-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2584-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2584-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2584-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2584-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2584-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2584-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Eskender Aseged, owner/chef at Radio Africa. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Mourad Lahlou and Eskender Aseged are the two Bay Area chefs from African nations who have reached the level of being household names for many Bay Area diners. What’s interesting is how neither is cooking anything traditional. Lahlou did cook traditional Moroccan with Californian influences at Aziza and now his namesake FiDi restaurant, \u003ca href=\"http://mouradsf.com/\">Mourad\u003c/a>, is really the inverse as a contemporary Californian restaurant with Moroccan elements.\u003c/p>\n\u003cfigure id=\"attachment_121494\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2564-new.jpg\" alt=\"The counter and menu inside Radio Africa.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121494\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2564-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2564-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2564-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2564-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2564-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2564-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2564-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2564-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2564-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2564-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The counter and menu inside Radio Africa. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While Mourad is a lavish dining room with soaring ceilings and chandeliers on the ground level of the spectacular gothic skyscraper on New Montgomery Street that also houses Yelp’s headquarters, Aseged is quietly cooking in the far southeast corner of the city. His restaurant, \u003ca href=\"http://www.radioafricakitchen.com\">Radio Africa\u003c/a>, opened along Third Street in the Bayview in 2012 and the expected movement of gentrification to the neighborhood following its lead hasn’t really happened as expected — yet, at least.\u003c/p>\n\u003cp>Inside Radio Africa, you’ll find an abundance of flora and fauna, cactus, communal tables, and ample natural light. It feels like you’re eating in a greenhouse, a contrast to the often frantic vibe outside the restaurant. That relaxed, virtuous vibe extends to Aseged’s plates.\u003c/p>\n\u003cfigure id=\"attachment_121498\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2589-new.jpg\" alt=\"Radio Africa interior.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121498\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2589-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2589-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2589-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2589-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2589-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2589-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2589-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2589-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2589-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2589-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Radio Africa interior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The dishes are virtuous and simple with very basic embellishments in the fashion that Whole Foods and meal-kit deliveries are trying to promote (think Healthyish and holistic diets). There might be an African spice here and there, maybe a housemade chermoula condiment on one dish. Let’s be honest, though, it’s mostly yoga cuisine and that’s not a bad thing when you feel great and the food isn’t dull.\u003c/p>\n\u003cfigure id=\"attachment_121508\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2662-new.jpg\" alt=\"Wild salmon comes simply with quinoa and cooked spinach.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121508\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2662-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2662-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2662-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2662-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2662-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2662-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2662-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2662-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2662-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2662-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Wild salmon comes simply with quinoa and cooked spinach. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Wild salmon comes simply with quinoa and cooked spinach is a dish that could please both James Beard (perfectly cooked piece of fish and equally perfect quinoa) and Weight Watchers. An arugula salad with roasted beets had a few surprise bursts of early summer tomatoes, scattered goat cheese and a pesto sauce that tied everything together without becoming uncomfortably oily. It’s nothing trailblazing but also not just #anotherbeetsandgoatcheesesalad.\u003c/p>\n\u003cfigure id=\"attachment_121500\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2601-new.jpg\" alt=\"Arugula salad with roasted beets, early summer tomatoes, scattered goat cheese and a pesto sauce.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121500\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2601-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2601-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2601-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2601-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2601-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2601-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2601-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2601-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2601-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2601-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Arugula salad with roasted beets, early summer tomatoes, scattered goat cheese and a pesto sauce. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A chicken jambalaya has very little to do with the spicy tomato-based rice dish of New Orleans. The sauce is a lightly spiced pepper-base one mixed with wilted kale and long grain rice. There’s no shrimp. It’s just bite-size skinless chicken pieces that are one notch from being dry but saved by the well composed other parts on the plate. It’s not a perfect dish. It’s satisfying, however. It’s also a dish that makes you think about jambalaya being served as a rowdy good times touristy dish on Bourbon Street but has serious roots in the Low Country slaves and reaching further back to Africa pre-slave trade centuries ago.\u003c/p>\n\u003cfigure id=\"attachment_121509\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2665-new.jpg\" alt=\"Chicken jambalaya.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121509\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2665-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2665-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2665-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2665-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2665-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2665-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2665-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2665-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2665-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2665-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chicken jambalaya. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121502\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2615-new.jpg\" alt=\"Eskender Aseged, owner/chef at Radio Africa, cooking in the kitchen.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121502\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2615-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2615-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2615-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2615-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2615-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2615-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2615-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2615-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2615-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2615-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Eskender Aseged, owner/chef at Radio Africa, cooking in the kitchen. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>What’s more important to note about Radio Africa than the food is the powerful story of Aseged himself. The chef hails from Ethiopia and escaped to Sudan before immigrating to the U.S. His big break came as a cook in the kitchen of Square One, Joyce Goldstein’s restaurant that for much of the 80s and 90s was one of the post-Chez Panisse second wave of Californian cuisine trailblazers with the likes of Boulevard, Stars and Zuni Cafe. Aseged worked front and back of the house elsewhere at the likes of Boulevard and Campton Place before fulfilling his Radio Africa dream as one of the pivotal early pop-ups in SF around the same time the likes of Mr. Pollo and Lazy Bear started. Now five years in, it’s clear the restaurant is a centerpiece of the neighborhood judging from everyone who stopped in for lunch and a (sweetened just right) hibiscus lemonade.\u003c/p>\n\u003cfigure id=\"attachment_121499\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2593-new.jpg\" alt=\"Hibiscus lemonade.\" width=\"1000\" height=\"667\" class=\"size-full wp-image-121499\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2593-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2593-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2593-new-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2593-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2593-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2593-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2593-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2593-new-520x347.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Hibiscus lemonade. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Aseged even gives a neighborhood shoutout on the beer front with the 3\u003csup>rd\u003c/sup> St. Pale Ale from Bayview’s year-old \u003ca href=\"http://www.laughingmonkbrewing.com/\">Laughing Monk Brewing\u003c/a>, a neighborhood newcomer that followed Radio Africa’s lead and is seeing success at its tap room. See, Radio Africa is much more than just an enjoyable lunch of salmon and quinoa.\u003c/p>\n\u003cfigure id=\"attachment_121492\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2561-new.jpg\" alt=\"Radio Africa Kitchen exterior in Bayview.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121492\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2561-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2561-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2561-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2561-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2561-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2561-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2561-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2561-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2561-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2561-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Radio Africa Kitchen exterior in Bayview. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.radioafricakitchen.com\">\u003cstrong>Radio Africa Kitchen\u003c/strong>\u003c/a>\u003cbr>\n4800 3rd St.\u003cbr>\nSan Francisco, CA 94124 [\u003ca href=\"https://www.google.com/maps/place/Radio+Africa+Kitchen/@37.7347738,-122.3909829,15z/data=!4m2!3m1!1s0x0:0x880ced93f51fdc2b?sa=X&ved=0ahUKEwicwc_dmbTVAhUmxFQKHdQXC9oQ_BIIgQEwCw\">Map\u003c/a>]\u003cbr>\nPh: (415) 826-9660\u003cbr>\nHours: Mon-Fri 12pm-2:30pm, 5:30pm-8pm; Closed Sat-Sun\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Radio-Africa-Kitchen-214817898543835/\">Radio Africa & Kitchen\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/radioafricakitchen/\">@radioafricakitchen\u003c/a>\u003cbr>\nPrice Range: $$ ($11-$15 per diner)\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/radio-africa-kitchen-san-francisco\">Radio Africa Kitchen\u003c/a>\u003c/p>\n\u003ch2>Aicha Moroccan Cuisine\u003c/h2>\n\u003cfigure id=\"attachment_121515\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2799-new.jpg\" alt=\"Aicha interior.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121515\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2799-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2799-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2799-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2799-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2799-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2799-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2799-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2799-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2799-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2799-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Aicha interior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Most of the Moroccan restaurants in the city of San Francisco share three traits — they’re formal affairs open only for dinner (with belly dancing frequently on weekends), sport an intricate interior design, and are located in the Lower Nob Hill area around Polk Street.\u003c/p>\n\u003cp>The six-year old \u003ca href=\"http://yoratech.com/aichacuisine/\">Aicha\u003c/a>, started by a first-time restaurateur from the tech industry (long before that was the cliché it is today in 2017) only satisfies the latter of that trio. It is indeed open for lunch and its dark, warm space with lanterns dangling above the kitchen, Moroccan art pieces scattered on the walls cushions and low-back banquettes covered with sheets that provide a calm escape from the relentless bar crawl of Polk Gulch outside but hardly an ornate environment like at a ritzy Marrakech hotel. It feels a little musty, like a well-worn living room of an apartment where most of the apartment is an open kitchen and food storage.\u003c/p>\n\u003cp>The main standards of Moroccan cuisine make up Aicha’s menu, led by kebab-on rice “grillades” and 15 total choices for tagines and couscous plates.\u003c/p>\n\u003cfigure id=\"attachment_121520\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2829-new.jpg\" alt=\"Lamb shank tagine.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121520\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2829-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2829-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2829-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2829-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2829-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2829-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2829-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2829-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2829-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2829-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lamb shank tagine. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Everything was enjoyable but seemed a tick off in some regard. A lamb shank tagine had a subdued broth and the lamb itself a bit on the overcooked side, missing the hoped for gaminess and fork-tender flakiness (and I wish the tagine itself was at least presented tableside). Bread with the tagine is limp and pale, like a cake-textured white bread (compared to the baguette at Cafe Zitouna mentioned below). The plump prunes on the tagine plate were the best part of the dish — not exactly what you’d hope for. A royal kebab platter provides an assortment of various meats that vary from being a juicy, rewarding kefta (ground beef and lamb) to fine but uninspiring (merguez and chicken) to being clearly left on the grill too long (beef). We should mention the accompanying rice and salad (with craisins and olives!) were a step above the norm. However, even the tea just didn’t have the mint intensity that often is found at similar establishments.\u003c/p>\n\u003cfigure id=\"attachment_121523\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2846-new.jpg\" alt=\"Royal kebab platter.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121523\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2846-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2846-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2846-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2846-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2846-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2846-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2846-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2846-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2846-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2846-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Royal kebab platter. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The reasons to highly recommend Aicha are how the dishes that show Moroccan cuisine’s classic intense sweet meets savory contrast are the ones that thrive. Do you like Cinnamon Toast Crunch? Then don’t think twice about a side order of the cinnamon and sugar dusted couscous with regular and golden raisins. This is not a subtle dish in any way and it’s hard not to love its sweet-edged rustic sensibility.\u003c/p>\n\u003cfigure id=\"attachment_121528\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2892-new.jpg\" alt=\"Cinnamon and sugar dusted couscous with regular and golden raisins.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121528\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2892-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2892-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2892-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2892-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2892-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2892-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2892-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2892-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2892-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2892-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cinnamon and sugar dusted couscous with regular and golden raisins. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Whatever you’re main part of the meal is, start with the \u003cem>basteeya\u003c/em>, Morocco’s version of a warm protein-filled pastry coated with cinnamon and sugar. Aicha’s version is right on par with the best that Mourad Lahlou has offered at Mourad and Aziza. Saffron, turmeric and ginger come billowing out with the smoke when you crack the flaky phyllo crust and have a first bite of the moist chicken. There’s a lot going on. And, the portion is generous (keep in mind it’s an appetizer!). Each bite is a thrilling moment. Of course, couscous, tagines and kebabs get all the attention. Heck, Moroccan mint tea even is more talked about in most dining circles. This \u003cem>basteeya\u003c/em> will remind you that it deserves a place on the table, as well. Just make room for the main courses because Aicha’s small tables’ space gets filled up really quickly.\u003c/p>\n\u003cfigure id=\"attachment_121518\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2821-new.jpg\" alt=\"Basteeya at Aicha.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121518\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2821-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2821-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2821-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2821-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2821-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2821-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2821-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2821-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2821-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2821-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Basteeya at Aicha. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121530\" class=\"wp-caption aligncenter\" style=\"max-width: 5184px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2913-new.jpg\" alt=\"Moroccan mint tea served tableside.\" width=\"5184\" height=\"3456\" class=\"size-full wp-image-121530\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2913-new.jpg 5184w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2913-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2913-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2913-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2913-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2913-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2913-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2913-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2913-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2913-new-520x347.jpg 520w\" sizes=\"(max-width: 5184px) 100vw, 5184px\">\u003cfigcaption class=\"wp-caption-text\">Moroccan mint tea served tableside. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121532\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2923-new.jpg\" alt=\"Moroccan mint tea.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121532\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2923-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2923-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2923-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2923-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2923-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2923-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2923-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2923-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2923-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2923-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Moroccan mint tea. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121514\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2793-new.jpg\" alt=\"Aicha Moroccan Cuisine exterior.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121514\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2793-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2793-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2793-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2793-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2793-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2793-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2793-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2793-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2793-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2793-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Aicha Moroccan Cuisine exterior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://yoratech.com/aichacuisine/\">\u003cstrong>Aicha Moroccan Cuisine\u003c/strong>\u003c/a>\u003cbr>\n1303 Polk St.\u003cbr>\nSan Francisco, CA 94109 [\u003ca href=\"https://www.google.com/maps/place/Aicha+Moroccan+Restaurant+In+san+Francisco/@37.788877,-122.420473,15z/data=!4m2!3m1!1s0x0:0x746b5ba3c67b8026?sa=X&ved=0ahUKEwivyqvfmrTVAhXHrlQKHezQAkQQ_BIIfzAK\">Map\u003c/a>]\u003cbr>\nPh: (415) 345-9947\u003cbr>\nHours: Mon, Tue and Thu, 11:30am-9:15pm; Wed, 4:30pm-9:15pm; Fri-Sat, 11:30am-9:45pm; Sun, 11:45am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Aicha-Moroccan-Restaurant-247879919075/\">Aicha Moroccan Restaurant\u003c/a>\u003cbr>\nPrice Range: $$ ($15-$20 per diner)\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/aicha-san-francisco\">Aicha\u003c/a>\u003c/p>\n\u003ch2>Cafe Zitouna\u003c/h2>\n\u003cfigure id=\"attachment_121554\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2791-new.jpg\" alt=\"The dessert is called <em>basboussa</em>, an orange blossom water spiked semolina cake topped with pistachios that ultimately tastes like a floral-tinged baklava with the texture of a syrup-soaked Belgian waffle.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121554\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2791-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2791-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2791-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2791-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2791-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2791-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2791-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2791-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2791-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2791-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The dessert is called \u003cem>basboussa\u003c/em>, an orange blossom water spiked semolina cake topped with pistachios that ultimately tastes like a floral-tinged baklava with the texture of a syrup-soaked Belgian waffle. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It was almost fate. Just a few moments after discussing why restaurant writers never start reviews with dessert, here came a complimentary dessert that sounded humble and seemed like a nice gesture that will usually end in a ceremonial couple of respectful bites. It proved to be one of the essential dishes of any African cuisine in the Bay Area. The dessert is called \u003cem>basboussa\u003c/em>, an orange blossom water spiked semolina cake topped with pistachios that ultimately tastes like a floral-tinged baklava with the texture of a syrup-soaked Belgian waffle. After a series of tagines and couscous platters, it’s hard to imagine diners yearning for dessert. Well, please take our advice — save room. Or, eat dessert first. Trust us. This is why dessert is mentioned first for this Moroccan-Tunisian restaurant in Lower Nob Hill.\u003c/p>\n\u003cfigure id=\"attachment_121587\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2689-new.jpg\" alt=\"Cafe Zitouna beverage area.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121587\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2689-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2689-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2689-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2689-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2689-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2689-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2689-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2689-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2689-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2689-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cafe Zitouna beverage area. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121539\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2690-new.jpg\" alt=\"Counter with open kitchen at Cafe Zitouna.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121539\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2690-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2690-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2690-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2690-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2690-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2690-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2690-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2690-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2690-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2690-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Counter with open kitchen at Cafe Zitouna. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With spartan white walls, bare topped utilitarian tables, Paris bistro wicker chairs and a diner-style open kitchen running the length of the room with a counter of a couple antique Moroccan cooking vessels serving as the lone decoration, \u003ca href=\"http://www.sfcafezitouna.com/\">Cafe Zitouna\u003c/a> can’t exactly be called a \u003cem>grande dame\u003c/em> in anything but age. The main design point is the abundant sunlight streaming in from the windows along Polk Street.\u003c/p>\n\u003cfigure id=\"attachment_121547\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2755-new.jpg\" alt=\"The owner of Cafe Zitouna, Najib Rebia.\" width=\"500\" class=\"size-full wp-image-121547\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2755-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2755-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2755-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2755-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2755-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2755-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2755-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2755-new-520x780.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">The owner of Cafe Zitouna, Najib Rebia. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Design doesn’t matter here. There are no belly dancers here, either. Cafe Zitouna is one of the longtime stalwarts of Northern African cooking in San Francisco and screams if the confidence that only a longtime neighborhood fixture can boast. You’ll find many of the classic Moroccan standards, like the soothing lentil soup, \u003cem>harira\u003c/em>, that soothes upon first scoop but needs a few dashes of the housemade harissa condiment to become fully realized. In the daytime, the owner Najib Rebia is busy making couscous himself in giant bowls at a table on one side of the restaurant. That is your cue that couscous is mandatory and indeed it is — fluffy to the point of almost dissolving on the palate. A host of soft, almost velvety vegetables (carrots, turnips, zucchini, potatoes, bell peppers) sit in a thin tomato-like broth and get ladled into the couscous on individual plates. Again, harissa is needed to add some pizazz but most importantly, try the couscous on its own. Couscous comes with all sorts of meats and fish, as well, like a housemade merguez that has the right perky texture but lacks the smoke-spice balance of its peers in the city (most notably at 4505).\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/Q5ehY_TS-0M'\n title='//www.youtube.com/embed/Q5ehY_TS-0M'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cfigure id=\"attachment_121550\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2765-new.jpg\" alt=\"Couscous with chickpeas and vegetables.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121550\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2765-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2765-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2765-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2765-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2765-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2765-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2765-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2765-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2765-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2765-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Traditional Vegetarian Couscous with chickpeas and vegetables. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While Aicha missed on some details, every corner seems to be thought out by Cafe Zitouna — remarkable for a restaurant staffed by Rebia in the front-of-house and a single chef in the kitchen when we visited and are told that is usually the case. The mint tea here comes with sugar and is already lightly sweetened right at the perfect level. You’ll be flying off the walls but not getting a sugar-induced toothache. Every table gets crusty fresh baguette, first for dunking in olive oil, then the \u003cem>harira\u003c/em> and finally the tagine sauces. Between the couscous and this baguette, don’t even dream of bypassing carbs at this place.\u003c/p>\n\u003cfigure id=\"attachment_121559\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2720-new.jpg\" alt=\"Every table gets crusty fresh baguette, first for dunking in olive oil.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121559\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2720-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2720-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2720-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2720-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2720-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2720-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2720-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2720-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2720-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2720-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Every table gets crusty fresh baguette, first for dunking in olive oil. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Like Aicha, Cafe Zitouna is a strictly Halal restaurant. There is a wide range of diners who visit Cafe Zitouna, from older regulars coming to tote several doggy bags for subsequent meals to the exploring types curious what this version of basteeya (with egg) is like to guests coming directly from the neighboring mosque on Sutter Street.\u003c/p>\n\u003cp>But what makes Cafe Zitouna stand out are the half dozen items from Tunisia, Rebia’s homeland, that lean heavily on aggressive, brighter spices. Oh, and, everything seems to have an egg on it. Mediterranean and French colonial flavors, so there are lots of bell peppers, tomatoes and capers, along with lighter spices like parsley and thyme instead of the darker berbere spice blends. Note the olive oil on tables and how it’s used for cooking meats. Tunisian salads are bright and light, like in \u003cem>taktuka\u003c/em> boasting the abrupt anise notes of caraway seed with bell peppers, tomatoes and onions. For something hearty from the Tunisian repertoire, look to the tomato-based tagines with kufta meatballs or merguez that are nothing like the sweet and savory tagine combination so popular in next door Morocco.\u003c/p>\n\u003cfigure id=\"attachment_121543\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2734-new.jpg\" alt=\"A crepe called <em>breek</em>.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121543\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2734-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2734-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2734-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2734-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2734-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2734-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2734-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2734-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2734-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2734-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A crepe called \u003cem>breek\u003c/em>. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121561\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2745-new.jpg\" alt=\"The inside of breek.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121561\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2745-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2745-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2745-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2745-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2745-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2745-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2745-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2745-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2745-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2745-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The inside of breek. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121542\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2726-new.jpg\" alt=\"Traditional Harira, Moroccan lentil soup at Cafe Zitouna.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121542\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2726-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2726-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2726-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2726-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2726-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2726-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2726-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2726-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2726-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2726-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Traditional Harira, Moroccan lentil soup at Cafe Zitouna. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you’re thinking this seems a little like ground meat and marinara, well, you’re not far off. The quirky Tunisian specialty that can only be found here is a crepe called \u003cem>breek\u003c/em> with a ready for Instagram soft yolk egg in the center. It’s filled with tuna, potatoes and capers, a nod towards the Mediterranean coast Tunisia borders. A finishing squeeze of lemon is yet another warm weather, coastal element and a necessary one to round out the \u003cem>breek\u003c/em>. Start with \u003cem>breek\u003c/em>, have some lively conversation over couscous and tea, then finish with \u003cem>basboussa\u003c/em>, and get lost in a meal of Morocco, Tunisia and warm hospitality. You’ll be full, you’ll have had a great time and you’ll have learned a lot about new flavors and places. Isn’t this what dining out is all about?\u003c/p>\n\u003cfigure id=\"attachment_121546\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2754-new.jpg\" alt=\"Moroccan mint tea at Cafe Zitouna.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121546\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2754-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2754-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2754-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2754-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2754-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2754-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2754-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2754-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2754-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2754-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Moroccan mint tea at Cafe Zitouna. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121538\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_2679-new.jpg\" alt=\"Cafe Zitouna in San Francisco's Lower Nob Hill.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121538\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2679-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2679-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2679-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2679-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2679-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2679-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2679-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2679-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2679-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_2679-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cafe Zitouna in San Francisco's Lower Nob Hill. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.sfcafezitouna.com/\">\u003cstrong>Cafe Zitouna\u003c/strong>\u003c/a>\u003cbr>\n1201 Sutter St.\u003cbr>\nSan Francisco, CA 94109 [\u003ca href=\"https://www.google.com/maps/place/Cafe+Zitouna/@37.7876407,-122.4202681,15z/data=!4m2!3m1!1s0x0:0x698cf43d4c42b19c?sa=X&ved=0ahUKEwi_uYuxnLTVAhUiiVQKHc6DCM4Q_BIIfjAK\">Map\u003c/a>]\u003cbr>\nPh: (415) 673-2622\u003cbr>\nHours: Tue-Thu and Sat-Sun, 11:30am-9pm; Fri, 2pm-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Cafe-Zitouna/107278449309797\">Cafe Zitouna\u003c/a>\u003cbr>\nPrice Range: $$ ($15-$20 per diner)\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/cafe-zitouna-san-francisco\">Cafe Zitouna\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bay Area Bites Guide to 5 Sustainable Restaurants in San Francisco, Berkeley, Oakland and Sausalito",
"title": "Bay Area Bites Guide to 5 Sustainable Restaurants in San Francisco, Berkeley, Oakland and Sausalito",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>The Bay Area’s commitment to ethical food is almost taken for granted these day, with seemingly every new restaurant touting ingredients and sourcing that would make Michael Pollan proud. But that doesn’t mean that it’s become any less important to focus on sustainable food. Most of us don’t have the power to make the kind of large-scale decisions that affect our food systems the way say, a giant food conglomerate or the government can. But we can choose to buy organic, or select a restaurant that emphasizes sustainability for our Friday night date. Here are just a few of the restaurants in the Bay Area that are trying to create a better world through the growing, selection and preparation of the food they serve. But we know this list is just a sampling of the many great environmentally-friendly restaurants in the area. Did we miss your favorite? Let us know in the comments below.\u003c/p>\n\u003ch2>Fish\u003c/h2>\n\u003cfigure id=\"attachment_121137\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121137\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0993.png\" alt=\"The fish and chips at Fish featured local cod.\" width=\"1920\" height=\"1238\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0993.png 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0993-160x103.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0993-800x516.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0993-768x495.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0993-1020x658.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0993-1180x761.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0993-960x619.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0993-240x155.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0993-375x242.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0993-520x335.png 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The fish and chips at Fish featured local cod. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you have a craving for seafood and want to ensure you’re getting a sustainable option, head to Sausalito’s \u003cstrong>Fish.\u003c/strong> Just don’t forget your cash--or a pair of sunglasses. The cash-only restaurant features a selection of casual fish dishes like fish tacos, chowder and tuna melts similar to what you can find at any waterfront restaurant in the Bay Area with one significant difference: all the fish is sustainably sourced, much of it from local fishermen, with the higher prices that come with such conscientiousness. (The combination of casualness and high prices might not be for everyone: if you’re offended by the idea of a $36 crab roll paired with wine from a Mason jar, go elsewhere.)\u003c/p>\n\u003cfigure id=\"attachment_121136\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121136\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0987.png\" alt=\"You can get the fish of the day--here, a rainbow trout--with pasta, salad or as part of a sandwich.\" width=\"1920\" height=\"1295\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0987.png 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0987-160x108.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0987-800x540.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0987-768x518.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0987-1020x688.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0987-1180x796.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0987-960x648.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0987-240x162.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0987-375x253.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0987-520x351.png 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">You can get the fish of the day--here, a rainbow trout--with pasta, salad or as part of a sandwich. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121134\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-121134 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0945.png\" alt=\"Fish offers a several varieties types of sustainable fish. \" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0945.png 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0945-160x120.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0945-800x600.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0945-768x576.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0945-1020x765.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0945-1180x885.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0945-960x720.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0945-240x180.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0945-375x281.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0945-520x390.png 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fish offers a several varieties types of sustainable fish. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For those willing to spend the money, it’s a charming experience. The restaurant overlooks Richardson Bay, so there’s a waterfront view as you enjoy winning renditions of classic dishes like fish and chips--shatteringly crispy, served with plump steak fries and an herbaceous tartar sauce. Their clam chowder is far better than the bowls of cream you get at Pier 39. It’s thinner but boasts a stronger clam flavor, with large pieces of bacon and even larger chunks of potatoes. They also feature several fish of the day, which you can get in a sandwich, with pasta or with a salad. On our visit it was squid, herring and trout. The rainbow trout, \u003ca href=\"https://ww2.kqed.org/quest/2014/02/13/vegetarian-farmed-fish-may-be-key-to-sustainable-aquaculture/\">sustainably farmed from McFarland Springs\u003c/a>, was cooked perfectly, with a hint of char from their wood-fired grill. Atop a bed of greens and paired with a bright vinaigrette, it was an ideal lunch for a sunny Sausalito afternoon.\u003c/p>\n\u003cfigure id=\"attachment_121138\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121138\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_33652.png\" alt=\"Clam chowder from Fish.\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_33652.png 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_33652-160x213.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_33652-800x1067.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_33652-768x1024.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_33652-1020x1360.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_33652-1180x1573.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_33652-960x1280.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_33652-240x320.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_33652-375x500.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_33652-520x693.png 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Clam chowder from Fish. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.331fish.com/\">\u003cstrong>Fish\u003c/strong>\u003c/a>\u003cbr>\n350 Harbor Dr [\u003ca href=\"https://goo.gl/maps/ckHSKgeewGG2\">Map\u003c/a>]\u003cbr>\nSausalito, CA 94965\u003cbr>\nPh: (415) 331-3474\u003cbr>\nHours: Mon-Sun, 11:30m-8:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Fish-Restaurant-177088469103/\">Fish Restaurant\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/FishinSausalito\">@FishinSausalito\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/fishrestaurantsausalito/\">@fishrestaurantsausalito\u003c/a>\u003cbr>\nPrice range: $$$ (Entrees $18-$24)\u003c/p>\n\u003ch2>Vik’s Chaat & Market\u003c/h2>\n\u003cfigure id=\"attachment_121118\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121118\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0604.jpg\" alt=\"Crispy pani puri is just one of the delicious Indian snack foods Vik's offers.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0604.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0604-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0604-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0604-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0604-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0604-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0604-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0604-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0604-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0604-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Crispy pani puri is just one of the delicious Indian snack foods Vik's offers. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Every day, people flock to an unassuming part of West Berkeley for the Indian street food at \u003cstrong>Vik’s Chaat\u003c/strong>. For its fans, which range from groups of coworkers out for a birthday lunch to spandex-clad bikers debating the best post-workout meal (a peanut butter sandwich, one argued), the draw is the restaurant's mix of entrees and smaller dishes.\u003c/p>\n\u003cfigure id=\"attachment_121120\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121120\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0636.jpg\" alt=\"If you get the lunch special at Vik's, you'll receive a tray heavy with a variety of delicious sides.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0636.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0636-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0636-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0636-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0636-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0636-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0636-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0636-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0636-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0636-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">If you get the lunch special at Vik's, you'll receive a tray heavy with a variety of delicious sides. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121119\" class=\"wp-caption aligncenter\" style=\"max-width: 1925px\">\u003cimg class=\"size-full wp-image-121119\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0626.jpg\" alt=\"The rapidly-deflating cholle bhature makes a perfect vehicle for scooping up chana masala.\" width=\"1925\" height=\"1444\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0626.jpg 1925w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0626-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0626-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0626-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0626-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0626-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0626-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0626-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0626-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0626-520x390.jpg 520w\" sizes=\"(max-width: 1925px) 100vw, 1925px\">\u003cfigcaption class=\"wp-caption-text\">The rapidly-deflating cholle bhature makes a perfect vehicle for scooping up chana masala. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You can get a lunch special, where you’ll be presented with heavy tray of well-seasoned lamb (or chicken or fish if that’s your preference) served with rice, chapati, dal, achar, raita and papad. Or you can get a variety of smaller dishes to share, like the crunchy pani puri--a deep fried puff filled with chickpeas, just waiting to be filled with the accompanying mint water or a dollop of tamarind chutney. And there’s the drama of the cholle bhature--labeled on the menu as “the big puffy thing”-- which comes out towering and slowly deflates so you’re able to rip a piece off and top it with chana masala. But what most people don’t know is the restaurant is also a model of sustainability. Sure, they have separate trash cans for composting, but the building itself boasts \u003ca href=\"http://vikschaat.com/green-features/\">several eco-friendly touches\u003c/a>: it relies on skylights for cooling, instead of air conditioning; the wooden benches and wainscoting are recycled from a San Francisco gym; and part of the building’s outside was made from sand.\u003c/p>\n\u003cfigure id=\"attachment_121121\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121121\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0657.jpg\" alt=\"Popular Indian restaurant Vik's is housed in a building with several sustainable features, including skylights to moderate temperature instead of air conditioning.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0657.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0657-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0657-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0657-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0657-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0657-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0657-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0657-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0657-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0657-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Popular Indian restaurant Vik's is housed in a building with several sustainable features, including skylights to moderate temperature instead of air conditioning. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://vikschaat.com/\">\u003cstrong>Vik’s Chaat & Market\u003c/strong>\u003c/a>\u003cbr>\n2390 Fourth St [\u003ca href=\"https://goo.gl/maps/QZhbkHpF1G82\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94710\u003cbr>\nPh: (510) 644-4432\u003cbr>\nHours: Mon-Thu, 11am-6pm; Fri-Sun, 11am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ViksChaat/\">Vik’s Chaat\u003c/a>\u003c/p>\n\u003ch2>The Plant Cafe Organic\u003c/h2>\n\u003cfigure id=\"attachment_121127\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121127\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0844.jpg\" alt=\"Every ingredient at the Plant Cafe, including the condiments, are organic.\" width=\"1920\" height=\"1153\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0844.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0844-160x96.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0844-800x480.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0844-768x461.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0844-1020x613.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0844-1180x709.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0844-960x577.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0844-240x144.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0844-375x225.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0844-520x312.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Every ingredient at the Plant Cafe, including the condiments, are organic. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The inclusion of “organic” in the name is the first tip off that the Bay Area fast casual restaurant chain The \u003cstrong>Plant Cafe Organic\u003c/strong>, with six locations scattered around San Francisco and Mill Valley, is committed to sustainability. And indeed, they are, with 100% of the restaurant's ingredients coming from organic sources. Even the condiments--ketchup, mustard, hot sauce--are organic. Their menu includes lots of healthy options like grain bowls, meal-worthy salads and smoothies (on my visit, many besuited Financial District workers were happily slurping tumblers of green liquids) but there’s also less wholesome options. A fried chicken sandwich was appropriately crispy, topped with a pile of crunchy, mildly spicy slaw. The restaurant also changes seasonally. Their summer cobb had all the best parts of the original--egg, blue cheese, avocado--but with an added crunch from roasted chickpeas and green beans and a freshness from a zingy lemon flax vinaigrette.\u003c/p>\n\u003cfigure id=\"attachment_121129\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121129\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0862.png\" alt=\"A crispy fried chicken sandwich with the soup of the day from the Plant Cafe Organic.\" width=\"1920\" height=\"1295\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0862.png 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0862-160x108.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0862-800x540.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0862-768x518.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0862-1020x688.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0862-1180x796.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0862-960x648.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0862-240x162.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0862-375x253.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0862-520x351.png 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A crispy fried chicken sandwich with the soup of the day from the Plant Cafe Organic. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121188\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_0858.jpg\" alt=\"The menu at the Plant Cafe Organic changes seasonally to make room for dishes like this summer Cobb salad.\" width=\"1920\" height=\"1422\" class=\"size-full wp-image-121188\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0858.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0858-160x119.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0858-800x593.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0858-768x569.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0858-1020x755.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0858-1180x874.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0858-960x711.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0858-240x178.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0858-375x278.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0858-520x385.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The menu at the Plant Cafe Organic changes seasonally to make room for dishes like this summer Cobb salad. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://theplantcafe.com/\">\u003cstrong>The Plant Cafe Organic\u003c/strong>\u003c/a>\u003cbr>\nVarious locations in San Francisco and Mill Valley [\u003ca href=\"https://goo.gl/XKekUc\">Map\u003c/a>]\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/theplantcafeorganic/\">The Plant Cafe Organic\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/theplantcafe\">@theplantcafe\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/theplantcafeorganic/\">@theplantcafeorganic\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\u003ch2>Brown Sugar Kitchen\u003c/h2>\n\u003cfigure id=\"attachment_121126\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121126\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0752.jpg\" alt=\"The gumbo featured smoked chicken and shrimp.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0752.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0752-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0752-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0752-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0752-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0752-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0752-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0752-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0752-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0752-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The gumbo featured smoked chicken and shrimp. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Brown Sugar Kitchen\u003c/strong> has big plans for its future. There’s the forthcoming move from West Oakland \u003ca href=\"https://www.bizjournals.com/sanfrancisco/news/2017/06/07/uptown-oakland-restaurants-brown-sugar-bocanova.html\">to Uptown\u003c/a>, and new plans for a smaller spot \u003ca href=\"https://sf.eater.com/2017/9/21/16346774/tanya-holland-brown-sugar-kitchen-ferry-building\">at the Ferry Building\u003c/a>. It’s easy to understand why they’re eager to expand. They’re so beloved that a wait for their weekend brunch--featuring their star dish, chicken and waffles--can stretch into multiple hours.\u003c/p>\n\u003cfigure id=\"attachment_121139\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121139\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_07471yj.jpg\" alt=\"Brown Sugar Kitchen reduces their waste through composting with a local farm, and using ingredients in as many dishes as possible.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_07471yj.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_07471yj-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_07471yj-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_07471yj-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_07471yj-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_07471yj-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_07471yj-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_07471yj-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_07471yj-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_07471yj-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Brown Sugar Kitchen reduces their waste through composting with a local farm, and using ingredients in as many dishes as possible. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121125\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121125\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0749.jpg\" alt=\"A pork hash exemplified the restaurant's zero waste policies, featuring pork leftover from making other dishes.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0749.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0749-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0749-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0749-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0749-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0749-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0749-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0749-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0749-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0749-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A pork hash exemplified the restaurant's zero waste policies, featuring pork leftover from making other dishes. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In addition to their exemplary food, they’re also focused on reducing the amount of waste they produce. Chef Tanya Holland has committed to a new zero waste initiative, meaning that they’re focused on composting --a nearby community garden gets their food scraps and eggshells-- as well as stretching ingredients as far as they can. That means leftover vegetables from their veggie scramble might find their way into their swamp-colored gumbo, a rich, aromatic mix of vegetables and chilies tangled around shrimp and smoked chicken. Similarly, their hash features pork smoked in house and uses up leftovers from their pulled pork sandwiches. It’s then crisped together with potatoes, peppers and onions and topped with poached eggs for a filling, spicy meal.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://brownsugarkitchen.com/\">\u003cstrong>Brown Sugar Kitchen\u003c/strong>\u003c/a>\u003cbr>\n2534 Mandela Pkwy [\u003ca href=\"https://goo.gl/maps/tcWQj5Rppik\">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/\">Brown Sugar Kitchen\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/BrownSugarKitch\">@BrownSugarKitch\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003ch2>The Perennial\u003c/h2>\n\u003cfigure id=\"attachment_121130\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0884.png\" alt=\"The Perennial has a small fish tank in the restaurant to demonstrate the aquaponic system they use to grow their lettuce.\" width=\"1920\" height=\"1718\" class=\"size-full wp-image-121130\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0884.png 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0884-160x143.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0884-800x716.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0884-768x687.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0884-1020x913.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0884-1180x1056.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0884-960x859.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0884-240x215.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0884-375x336.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0884-520x465.png 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Perennial has a small fish tank in the restaurant to demonstrate the aquaponic system they use to grow their lettuce. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>The Perennial\u003c/strong> wants to “fight climate change with delicious food and drinks.” This admirable goal is achieved through a \u003ca href=\"http://www.theperennialsf.com/projects/\">variety of creative methods\u003c/a> that go beyond the Bay Area mainstay of “local and organic produce.” They use an aquaponic greenhouse to raise their greens and fish. Their bread isn’t Acme or Tartine, but made in-house from Kernza, a perennial grain that’s better for the soil than wheat. Their meat comes from ranches that use carbon farming, a technique that produces less methane than traditional methods. They’ve received a lot of attention for their efforts--”Did you see the \u003ca href=\"https://www.nytimes.com/2017/09/20/dining/san-francisco-chefs-climate-change.html?mcubz=0\">\u003cem>New York Times\u003c/em> article\u003c/a>?” a beaming server asked the table next to us--and on a recent weeknight, the place was filled with couples on dates and cheerful groups of coworkers.\u003c/p>\n\u003cfigure id=\"attachment_121131\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121131\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0895.jpg\" alt=\"The Perennial's bread is made from Kernza, an alternative to wheat that's better for the soil.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0895.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0895-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0895-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0895-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0895-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0895-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0895-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0895-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0895-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0895-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Perennial's bread is made from Kernza, an alternative to wheat that's better for the soil. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121132\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121132\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0907.png\" alt=\"The restaurant's greens come from an aquaponic farm in West Oakland.\" width=\"1920\" height=\"1436\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0907.png 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0907-160x120.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0907-800x598.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0907-768x574.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0907-1020x763.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0907-1180x883.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0907-960x718.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0907-240x180.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0907-375x280.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0907-520x389.png 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The restaurant's greens come from an aquaponic farm in West Oakland. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The menu is available as a three or four course meal, but is also available a la carte, our server said. When she found out that my friend and I wanted to order a few dishes and split an entree, she muttered something about needing to order two entrees and OpenTable points as she walked away. (I scoured my reservation email and the website, but didn’t see any such requirement.) Eventually she returned, dumping our dishes on the table. The Kernza bread was hearty and slightly nutty, similar to a levain sourdough. “If I could only eat this bread the rest of my life, I’d be ok with that,” my friend said, and I agreed. The aquaponic greens come from the restaurant's West Oakland greenhouse, and were crisp, delicately dressed in a vinaigrette atop a few dabs of a creamy, avocado based dressing. Our lamb (a note on the menu mentioned that a carbon ranching surcharge would be added to our bill “to reflect the true cost of beef and lamb”) was meltingly tender, surrounded by cauliflower prepared in a variety of methods. Some florets were pickled, others roasted, and the whole arrangement was accompanied by a slick of roasted cauliflower puree, assertively salted and almost cheesy tasting.\u003c/p>\n\u003cfigure id=\"attachment_121133\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121133\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0924.png\" alt='The lamb and cauliflower entree included a surcharge to \"reflect the true cost of beef and lamb.\"' width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0924.png 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0924-160x120.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0924-800x600.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0924-768x576.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0924-1020x765.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0924-1180x885.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0924-960x720.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0924-240x180.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0924-375x281.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0924-520x390.png 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The lamb and cauliflower entree included a surcharge to \"reflect the true cost of beef and lamb.\" \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.theperennialsf.com/\">\u003cstrong>The Perennial\u003c/strong>\u003c/a>\u003cbr>\n59 9th St [\u003ca href=\"https://goo.gl/maps/jipK63qpecB2\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94103\u003cbr>\nPh: (415) 500-7788\u003cbr>\nHours: Mon-Sat, 5:30-9pm; Closed Sun\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ThePerennialSF/\">The Perennial\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/theperennialsf\">@theperennialsf\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/theperennialsf/\">@theperennialsf\u003c/a>\u003cbr>\nPrice range: $$$ (Entrees $18-$24)\u003c/p>\n\n",
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"excerpt": "Want to help the environment? Try of one of these Bay Area restaurants known for their commitment to sustainability—and delicious food.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The Bay Area’s commitment to ethical food is almost taken for granted these day, with seemingly every new restaurant touting ingredients and sourcing that would make Michael Pollan proud. But that doesn’t mean that it’s become any less important to focus on sustainable food. Most of us don’t have the power to make the kind of large-scale decisions that affect our food systems the way say, a giant food conglomerate or the government can. But we can choose to buy organic, or select a restaurant that emphasizes sustainability for our Friday night date. Here are just a few of the restaurants in the Bay Area that are trying to create a better world through the growing, selection and preparation of the food they serve. But we know this list is just a sampling of the many great environmentally-friendly restaurants in the area. Did we miss your favorite? Let us know in the comments below.\u003c/p>\n\u003ch2>Fish\u003c/h2>\n\u003cfigure id=\"attachment_121137\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121137\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0993.png\" alt=\"The fish and chips at Fish featured local cod.\" width=\"1920\" height=\"1238\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0993.png 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0993-160x103.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0993-800x516.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0993-768x495.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0993-1020x658.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0993-1180x761.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0993-960x619.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0993-240x155.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0993-375x242.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0993-520x335.png 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The fish and chips at Fish featured local cod. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you have a craving for seafood and want to ensure you’re getting a sustainable option, head to Sausalito’s \u003cstrong>Fish.\u003c/strong> Just don’t forget your cash--or a pair of sunglasses. The cash-only restaurant features a selection of casual fish dishes like fish tacos, chowder and tuna melts similar to what you can find at any waterfront restaurant in the Bay Area with one significant difference: all the fish is sustainably sourced, much of it from local fishermen, with the higher prices that come with such conscientiousness. (The combination of casualness and high prices might not be for everyone: if you’re offended by the idea of a $36 crab roll paired with wine from a Mason jar, go elsewhere.)\u003c/p>\n\u003cfigure id=\"attachment_121136\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121136\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0987.png\" alt=\"You can get the fish of the day--here, a rainbow trout--with pasta, salad or as part of a sandwich.\" width=\"1920\" height=\"1295\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0987.png 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0987-160x108.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0987-800x540.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0987-768x518.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0987-1020x688.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0987-1180x796.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0987-960x648.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0987-240x162.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0987-375x253.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0987-520x351.png 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">You can get the fish of the day--here, a rainbow trout--with pasta, salad or as part of a sandwich. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121134\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-121134 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0945.png\" alt=\"Fish offers a several varieties types of sustainable fish. \" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0945.png 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0945-160x120.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0945-800x600.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0945-768x576.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0945-1020x765.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0945-1180x885.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0945-960x720.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0945-240x180.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0945-375x281.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0945-520x390.png 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fish offers a several varieties types of sustainable fish. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For those willing to spend the money, it’s a charming experience. The restaurant overlooks Richardson Bay, so there’s a waterfront view as you enjoy winning renditions of classic dishes like fish and chips--shatteringly crispy, served with plump steak fries and an herbaceous tartar sauce. Their clam chowder is far better than the bowls of cream you get at Pier 39. It’s thinner but boasts a stronger clam flavor, with large pieces of bacon and even larger chunks of potatoes. They also feature several fish of the day, which you can get in a sandwich, with pasta or with a salad. On our visit it was squid, herring and trout. The rainbow trout, \u003ca href=\"https://ww2.kqed.org/quest/2014/02/13/vegetarian-farmed-fish-may-be-key-to-sustainable-aquaculture/\">sustainably farmed from McFarland Springs\u003c/a>, was cooked perfectly, with a hint of char from their wood-fired grill. Atop a bed of greens and paired with a bright vinaigrette, it was an ideal lunch for a sunny Sausalito afternoon.\u003c/p>\n\u003cfigure id=\"attachment_121138\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121138\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_33652.png\" alt=\"Clam chowder from Fish.\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_33652.png 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_33652-160x213.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_33652-800x1067.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_33652-768x1024.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_33652-1020x1360.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_33652-1180x1573.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_33652-960x1280.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_33652-240x320.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_33652-375x500.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_33652-520x693.png 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Clam chowder from Fish. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.331fish.com/\">\u003cstrong>Fish\u003c/strong>\u003c/a>\u003cbr>\n350 Harbor Dr [\u003ca href=\"https://goo.gl/maps/ckHSKgeewGG2\">Map\u003c/a>]\u003cbr>\nSausalito, CA 94965\u003cbr>\nPh: (415) 331-3474\u003cbr>\nHours: Mon-Sun, 11:30m-8:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Fish-Restaurant-177088469103/\">Fish Restaurant\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/FishinSausalito\">@FishinSausalito\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/fishrestaurantsausalito/\">@fishrestaurantsausalito\u003c/a>\u003cbr>\nPrice range: $$$ (Entrees $18-$24)\u003c/p>\n\u003ch2>Vik’s Chaat & Market\u003c/h2>\n\u003cfigure id=\"attachment_121118\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121118\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0604.jpg\" alt=\"Crispy pani puri is just one of the delicious Indian snack foods Vik's offers.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0604.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0604-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0604-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0604-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0604-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0604-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0604-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0604-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0604-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0604-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Crispy pani puri is just one of the delicious Indian snack foods Vik's offers. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Every day, people flock to an unassuming part of West Berkeley for the Indian street food at \u003cstrong>Vik’s Chaat\u003c/strong>. For its fans, which range from groups of coworkers out for a birthday lunch to spandex-clad bikers debating the best post-workout meal (a peanut butter sandwich, one argued), the draw is the restaurant's mix of entrees and smaller dishes.\u003c/p>\n\u003cfigure id=\"attachment_121120\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121120\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0636.jpg\" alt=\"If you get the lunch special at Vik's, you'll receive a tray heavy with a variety of delicious sides.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0636.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0636-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0636-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0636-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0636-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0636-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0636-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0636-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0636-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0636-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">If you get the lunch special at Vik's, you'll receive a tray heavy with a variety of delicious sides. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121119\" class=\"wp-caption aligncenter\" style=\"max-width: 1925px\">\u003cimg class=\"size-full wp-image-121119\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0626.jpg\" alt=\"The rapidly-deflating cholle bhature makes a perfect vehicle for scooping up chana masala.\" width=\"1925\" height=\"1444\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0626.jpg 1925w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0626-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0626-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0626-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0626-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0626-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0626-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0626-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0626-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0626-520x390.jpg 520w\" sizes=\"(max-width: 1925px) 100vw, 1925px\">\u003cfigcaption class=\"wp-caption-text\">The rapidly-deflating cholle bhature makes a perfect vehicle for scooping up chana masala. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You can get a lunch special, where you’ll be presented with heavy tray of well-seasoned lamb (or chicken or fish if that’s your preference) served with rice, chapati, dal, achar, raita and papad. Or you can get a variety of smaller dishes to share, like the crunchy pani puri--a deep fried puff filled with chickpeas, just waiting to be filled with the accompanying mint water or a dollop of tamarind chutney. And there’s the drama of the cholle bhature--labeled on the menu as “the big puffy thing”-- which comes out towering and slowly deflates so you’re able to rip a piece off and top it with chana masala. But what most people don’t know is the restaurant is also a model of sustainability. Sure, they have separate trash cans for composting, but the building itself boasts \u003ca href=\"http://vikschaat.com/green-features/\">several eco-friendly touches\u003c/a>: it relies on skylights for cooling, instead of air conditioning; the wooden benches and wainscoting are recycled from a San Francisco gym; and part of the building’s outside was made from sand.\u003c/p>\n\u003cfigure id=\"attachment_121121\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121121\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0657.jpg\" alt=\"Popular Indian restaurant Vik's is housed in a building with several sustainable features, including skylights to moderate temperature instead of air conditioning.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0657.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0657-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0657-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0657-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0657-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0657-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0657-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0657-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0657-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0657-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Popular Indian restaurant Vik's is housed in a building with several sustainable features, including skylights to moderate temperature instead of air conditioning. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://vikschaat.com/\">\u003cstrong>Vik’s Chaat & Market\u003c/strong>\u003c/a>\u003cbr>\n2390 Fourth St [\u003ca href=\"https://goo.gl/maps/QZhbkHpF1G82\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94710\u003cbr>\nPh: (510) 644-4432\u003cbr>\nHours: Mon-Thu, 11am-6pm; Fri-Sun, 11am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ViksChaat/\">Vik’s Chaat\u003c/a>\u003c/p>\n\u003ch2>The Plant Cafe Organic\u003c/h2>\n\u003cfigure id=\"attachment_121127\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121127\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0844.jpg\" alt=\"Every ingredient at the Plant Cafe, including the condiments, are organic.\" width=\"1920\" height=\"1153\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0844.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0844-160x96.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0844-800x480.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0844-768x461.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0844-1020x613.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0844-1180x709.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0844-960x577.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0844-240x144.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0844-375x225.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0844-520x312.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Every ingredient at the Plant Cafe, including the condiments, are organic. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The inclusion of “organic” in the name is the first tip off that the Bay Area fast casual restaurant chain The \u003cstrong>Plant Cafe Organic\u003c/strong>, with six locations scattered around San Francisco and Mill Valley, is committed to sustainability. And indeed, they are, with 100% of the restaurant's ingredients coming from organic sources. Even the condiments--ketchup, mustard, hot sauce--are organic. Their menu includes lots of healthy options like grain bowls, meal-worthy salads and smoothies (on my visit, many besuited Financial District workers were happily slurping tumblers of green liquids) but there’s also less wholesome options. A fried chicken sandwich was appropriately crispy, topped with a pile of crunchy, mildly spicy slaw. The restaurant also changes seasonally. Their summer cobb had all the best parts of the original--egg, blue cheese, avocado--but with an added crunch from roasted chickpeas and green beans and a freshness from a zingy lemon flax vinaigrette.\u003c/p>\n\u003cfigure id=\"attachment_121129\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121129\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0862.png\" alt=\"A crispy fried chicken sandwich with the soup of the day from the Plant Cafe Organic.\" width=\"1920\" height=\"1295\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0862.png 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0862-160x108.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0862-800x540.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0862-768x518.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0862-1020x688.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0862-1180x796.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0862-960x648.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0862-240x162.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0862-375x253.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0862-520x351.png 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A crispy fried chicken sandwich with the soup of the day from the Plant Cafe Organic. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121188\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_0858.jpg\" alt=\"The menu at the Plant Cafe Organic changes seasonally to make room for dishes like this summer Cobb salad.\" width=\"1920\" height=\"1422\" class=\"size-full wp-image-121188\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0858.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0858-160x119.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0858-800x593.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0858-768x569.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0858-1020x755.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0858-1180x874.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0858-960x711.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0858-240x178.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0858-375x278.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0858-520x385.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The menu at the Plant Cafe Organic changes seasonally to make room for dishes like this summer Cobb salad. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://theplantcafe.com/\">\u003cstrong>The Plant Cafe Organic\u003c/strong>\u003c/a>\u003cbr>\nVarious locations in San Francisco and Mill Valley [\u003ca href=\"https://goo.gl/XKekUc\">Map\u003c/a>]\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/theplantcafeorganic/\">The Plant Cafe Organic\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/theplantcafe\">@theplantcafe\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/theplantcafeorganic/\">@theplantcafeorganic\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\u003ch2>Brown Sugar Kitchen\u003c/h2>\n\u003cfigure id=\"attachment_121126\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121126\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0752.jpg\" alt=\"The gumbo featured smoked chicken and shrimp.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0752.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0752-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0752-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0752-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0752-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0752-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0752-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0752-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0752-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0752-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The gumbo featured smoked chicken and shrimp. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Brown Sugar Kitchen\u003c/strong> has big plans for its future. There’s the forthcoming move from West Oakland \u003ca href=\"https://www.bizjournals.com/sanfrancisco/news/2017/06/07/uptown-oakland-restaurants-brown-sugar-bocanova.html\">to Uptown\u003c/a>, and new plans for a smaller spot \u003ca href=\"https://sf.eater.com/2017/9/21/16346774/tanya-holland-brown-sugar-kitchen-ferry-building\">at the Ferry Building\u003c/a>. It’s easy to understand why they’re eager to expand. They’re so beloved that a wait for their weekend brunch--featuring their star dish, chicken and waffles--can stretch into multiple hours.\u003c/p>\n\u003cfigure id=\"attachment_121139\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121139\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_07471yj.jpg\" alt=\"Brown Sugar Kitchen reduces their waste through composting with a local farm, and using ingredients in as many dishes as possible.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_07471yj.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_07471yj-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_07471yj-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_07471yj-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_07471yj-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_07471yj-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_07471yj-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_07471yj-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_07471yj-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_07471yj-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Brown Sugar Kitchen reduces their waste through composting with a local farm, and using ingredients in as many dishes as possible. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121125\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121125\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0749.jpg\" alt=\"A pork hash exemplified the restaurant's zero waste policies, featuring pork leftover from making other dishes.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0749.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0749-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0749-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0749-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0749-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0749-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0749-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0749-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0749-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0749-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A pork hash exemplified the restaurant's zero waste policies, featuring pork leftover from making other dishes. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In addition to their exemplary food, they’re also focused on reducing the amount of waste they produce. Chef Tanya Holland has committed to a new zero waste initiative, meaning that they’re focused on composting --a nearby community garden gets their food scraps and eggshells-- as well as stretching ingredients as far as they can. That means leftover vegetables from their veggie scramble might find their way into their swamp-colored gumbo, a rich, aromatic mix of vegetables and chilies tangled around shrimp and smoked chicken. Similarly, their hash features pork smoked in house and uses up leftovers from their pulled pork sandwiches. It’s then crisped together with potatoes, peppers and onions and topped with poached eggs for a filling, spicy meal.\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://brownsugarkitchen.com/\">\u003cstrong>Brown Sugar Kitchen\u003c/strong>\u003c/a>\u003cbr>\n2534 Mandela Pkwy [\u003ca href=\"https://goo.gl/maps/tcWQj5Rppik\">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/\">Brown Sugar Kitchen\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/BrownSugarKitch\">@BrownSugarKitch\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003ch2>The Perennial\u003c/h2>\n\u003cfigure id=\"attachment_121130\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0884.png\" alt=\"The Perennial has a small fish tank in the restaurant to demonstrate the aquaponic system they use to grow their lettuce.\" width=\"1920\" height=\"1718\" class=\"size-full wp-image-121130\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0884.png 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0884-160x143.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0884-800x716.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0884-768x687.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0884-1020x913.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0884-1180x1056.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0884-960x859.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0884-240x215.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0884-375x336.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0884-520x465.png 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Perennial has a small fish tank in the restaurant to demonstrate the aquaponic system they use to grow their lettuce. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>The Perennial\u003c/strong> wants to “fight climate change with delicious food and drinks.” This admirable goal is achieved through a \u003ca href=\"http://www.theperennialsf.com/projects/\">variety of creative methods\u003c/a> that go beyond the Bay Area mainstay of “local and organic produce.” They use an aquaponic greenhouse to raise their greens and fish. Their bread isn’t Acme or Tartine, but made in-house from Kernza, a perennial grain that’s better for the soil than wheat. Their meat comes from ranches that use carbon farming, a technique that produces less methane than traditional methods. They’ve received a lot of attention for their efforts--”Did you see the \u003ca href=\"https://www.nytimes.com/2017/09/20/dining/san-francisco-chefs-climate-change.html?mcubz=0\">\u003cem>New York Times\u003c/em> article\u003c/a>?” a beaming server asked the table next to us--and on a recent weeknight, the place was filled with couples on dates and cheerful groups of coworkers.\u003c/p>\n\u003cfigure id=\"attachment_121131\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121131\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0895.jpg\" alt=\"The Perennial's bread is made from Kernza, an alternative to wheat that's better for the soil.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0895.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0895-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0895-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0895-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0895-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0895-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0895-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0895-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0895-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0895-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Perennial's bread is made from Kernza, an alternative to wheat that's better for the soil. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121132\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121132\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0907.png\" alt=\"The restaurant's greens come from an aquaponic farm in West Oakland.\" width=\"1920\" height=\"1436\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0907.png 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0907-160x120.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0907-800x598.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0907-768x574.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0907-1020x763.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0907-1180x883.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0907-960x718.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0907-240x180.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0907-375x280.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0907-520x389.png 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The restaurant's greens come from an aquaponic farm in West Oakland. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The menu is available as a three or four course meal, but is also available a la carte, our server said. When she found out that my friend and I wanted to order a few dishes and split an entree, she muttered something about needing to order two entrees and OpenTable points as she walked away. (I scoured my reservation email and the website, but didn’t see any such requirement.) Eventually she returned, dumping our dishes on the table. The Kernza bread was hearty and slightly nutty, similar to a levain sourdough. “If I could only eat this bread the rest of my life, I’d be ok with that,” my friend said, and I agreed. The aquaponic greens come from the restaurant's West Oakland greenhouse, and were crisp, delicately dressed in a vinaigrette atop a few dabs of a creamy, avocado based dressing. Our lamb (a note on the menu mentioned that a carbon ranching surcharge would be added to our bill “to reflect the true cost of beef and lamb”) was meltingly tender, surrounded by cauliflower prepared in a variety of methods. Some florets were pickled, others roasted, and the whole arrangement was accompanied by a slick of roasted cauliflower puree, assertively salted and almost cheesy tasting.\u003c/p>\n\u003cfigure id=\"attachment_121133\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121133\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0924.png\" alt='The lamb and cauliflower entree included a surcharge to \"reflect the true cost of beef and lamb.\"' width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0924.png 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0924-160x120.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0924-800x600.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0924-768x576.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0924-1020x765.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0924-1180x885.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0924-960x720.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0924-240x180.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0924-375x281.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0924-520x390.png 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The lamb and cauliflower entree included a surcharge to \"reflect the true cost of beef and lamb.\" \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.theperennialsf.com/\">\u003cstrong>The Perennial\u003c/strong>\u003c/a>\u003cbr>\n59 9th St [\u003ca href=\"https://goo.gl/maps/jipK63qpecB2\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94103\u003cbr>\nPh: (415) 500-7788\u003cbr>\nHours: Mon-Sat, 5:30-9pm; Closed Sun\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ThePerennialSF/\">The Perennial\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/theperennialsf\">@theperennialsf\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/theperennialsf/\">@theperennialsf\u003c/a>\u003cbr>\nPrice range: $$$ (Entrees $18-$24)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Master Chef George Chen Opens Eight Tables, China Live’s Crown Jewel",
"title": "Master Chef George Chen Opens Eight Tables, China Live’s Crown Jewel",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>Eight Tables video by Vic Chin\u003c/em>\u003c/p>\n\u003cp>\u003cem>\u003cstrong>An elaborate 10-course tasting menu invites diners into the world of shi fan tsai, private chateau-style dining.\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>Chinese cuisine is known for elaborate banquet spreads, and private dining is the elite flipside of the social hierarchy. Banquets tend to feature an array of different foods, often heavy, concluding with lots of rice, noodles and other starches in case you didn’t get your fill from proteins and other more expensive foods. \u003cem>Shi fan tsai\u003c/em>, on the other hand, is what you might be offered at the home of a wealthy family with a private chef: many small courses, plated individually, coursed out over a leisurely evening.\u003c/p>\n\u003cfigure id=\"attachment_120956\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120956\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6724-new.jpg\" alt=\"Table setting at Eight Tables\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6724-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6724-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6724-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6724-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6724-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6724-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6724-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6724-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6724-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6724-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Table setting at Eight Tables \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The entrance to \u003ca href=\"http://chinalivesf.com/fine-dining-in-san-francisco/\">Eight Tables\u003c/a> is on Kenneth Rexroth Lane in San Francisco’s Chinatown, an alley in back of a wrought-iron gate. After fighting for parking, we were greeted at the gate by two young women in black dresses. I looked to my left, and the woman asked, “May I see your prescription?” I looked to my right, and the other woman said, “Are you here to visit Eight Tables?” Relief.\u003c/p>\n\u003cfigure id=\"attachment_120938\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003cimg class=\"size-full wp-image-120938\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_1447-new.jpg\" alt=\"Entrance to Eight Tables\" width=\"500\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1447-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1447-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1447-new-800x1066.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1447-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1447-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1447-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1447-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1447-new-520x693.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Entrance to Eight Tables \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>An elevator ride to the second floor delivers us to another world, one of timeless, restrained decadence.\u003c/p>\n\u003cfigure id=\"attachment_121024\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121024\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_7384-new.jpg\" alt=\"An elevator takes you upstairs to the dining area\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7384-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7384-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7384-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7384-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7384-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7384-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7384-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7384-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7384-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7384-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">An elevator takes you upstairs to the dining area \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Executive Chef George Chen\u003c/strong> is well known for his legendary Betelnut restaurant in the Marina District, which closed in 2015 after a 20-year run, as well as the upscale Shanghai 1930 in the Financial District, which closed in 2010, and several other San Francisco and Shanghai restaurants. \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/03/18/china-lives-lunch-is-the-new-sf-power-lunch/\">China Live\u003c/a> is Chen’s 20,000-square-foot Chinese food emporium, along the lines of Eataly in New York (and now Chicago and Boston). Other players on this star-studded team include two Saison alums, \u003cstrong>Andrew Fuentes\u003c/strong> at the front of the house and mixologist \u003cstrong>Andrew Keels\u003c/strong> behind the bar. \u003cstrong>Tony Kim\u003c/strong>, most recently of the Redwood Room at The Clift Hotel, leads the wine program. \u003cstrong>Luis Villavelazquez\u003c/strong>, formerly of Absinthe, is the mastermind of the elaborate dessert creations to come.\u003c/p>\n\u003cfigure id=\"attachment_120965\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120965\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6753-new.jpg\" alt=\"Chef George Chen\" width=\"1920\" height=\"1672\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6753-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6753-new-160x139.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6753-new-800x697.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6753-new-768x669.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6753-new-1020x888.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6753-new-1180x1028.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6753-new-960x836.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6753-new-240x209.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6753-new-375x327.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6753-new-520x453.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chef George Chen \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The luxurious Eight Tables space, on the second floor of China Live, all cream and golden in hue, was designed by \u003ca href=\"http://www.avroko.com/\">AvroKO\u003c/a>, which won a 2017 James Beard Award for \u003ca href=\"https://www.singlethreadfarms.com/\">Single Thread\u003c/a> in Healdsburg.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In the reception lounge, we were offered warm towels as we took off our coats. Behind us hung a large-format, crisply focused photo of Chen and his parents, the kind of photograph you might see in the private home of a family of means in China.\u003c/p>\n\u003cfigure id=\"attachment_121097\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_7378-new.jpg\" alt=\"Reception area with photo of George Chen and his parents.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121097\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7378-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7378-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7378-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7378-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7378-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7378-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7378-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7378-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7378-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7378-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Reception area with photo of George Chen and his parents. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"120948,120949,120951,120952,120947,120954\"]\u003c/ul>\n\u003cp>As we were escorted to our seats, we paused at the bar to ooh and aah at the mobile cart where Keels stands at the ready to dispense a cocktail. We had decided to do the wine pairings instead, designed by sommelier Kim to highlight the range of possibilities for pairing wine with classic Chinese flavors, a practice that isn’t terribly common.\u003c/p>\n\u003cfigure id=\"attachment_120955\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120955\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6722-new.jpg\" alt=\"Cocktail utensils atop rabbit fur at the mobile bar.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6722-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6722-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6722-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6722-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6722-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6722-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6722-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6722-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6722-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6722-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cocktail utensils atop rabbit fur at the mobile bar. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One stunning detail is the textured walls. Chef Chen explains that the process involved using antique fabric from Chinese wedding dresses, pressed into wet plaster, and allowed to partially dry—enough to leave the pattern behind, while not tearing the material.\u003c/p>\n\u003cfigure id=\"attachment_120962\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120962\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6744-new.jpg\" alt=\"Textured walls were made using fabric from antique Chinese wedding dresses.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6744-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6744-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6744-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6744-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6744-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6744-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6744-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6744-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6744-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6744-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Textured walls were made using fabric from antique Chinese wedding dresses. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are eight tables in the graciously appointed room, a number considered to be the luckiest in Chinese culture. Servers in fawn-colored suits appear and disappear in choreographed, ballet-like motion throughout the night.\u003c/p>\n\u003cfigure id=\"attachment_121021\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121021\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_7372-new.jpg\" alt=\"One of the eight tables\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7372-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7372-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7372-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7372-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7372-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7372-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7372-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7372-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7372-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7372-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">One of the eight tables \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120990\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120990\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6942-new.jpg\" alt=\"Courses are presented in a choreographed manner. Mixologist Andrew Keels (L) and general manager Andrew Fuentes (R) participated in serving the meal.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6942-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6942-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6942-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6942-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6942-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6942-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6942-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6942-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6942-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6942-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Courses are presented in a choreographed manner. Mixologist Andrew Keels (L) and general manager Andrew Fuentes (R) participated in serving the meal. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Chen’s cooking, further developed and executed by \u003cstrong>Chef de Cuisine Robin Lin\u003c/strong>, translates this luxury to gathering at table for a lyrical and carefully crafted meal.\u003c/p>\n\u003cp>\u003cem>Jiu gong ge\u003c/em>, or nine essential flavors, is the name of the first course, and from a sensory perspective, it’s a microcosm of the other nine courses to follow, as it represents the full spectrum of possible flavors: sweet, salty, sour, bitter, numbing, spicy, nutty, sharp, and smoky. Each elegant bite is plated on dishes made for just the occasion and arranged in a complex numerology that forms a \u003cem>lo shu\u003c/em> grid, which adds up to 15 vertically, horizontally and diagonally, considered very lucky, even magical.\u003c/p>\n\u003cfigure id=\"attachment_120935\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120935\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6824-new.jpg\" alt=\"Jiu Gong Ge - Nine Essential Flavors\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6824-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6824-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6824-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6824-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6824-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6824-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6824-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6824-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6824-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6824-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Jiu Gong Ge - Nine Essential Flavors \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You will have your favorite of the bites, as well as a logic for proceeding through them. The four people at our table all chose different paths through the maze. One preferred to save the sweet jujube stuffed with glutinous rice and chickpea hearts for the last bite, while another preferred to end with a local anchovy wok-smoked with black sugar and tea. We all placed the \u003cem>ma\u003c/em> (numbing) and \u003cem>la\u003c/em> (spicy), often combined, but distinct dishes here, in the middle of the experience. Each dish represented its category precisely and creatively. My own favorites were the “sharp” clam marinated in soy sauce with ginger and scallions and the gelatin of pork shank with (sour) vinegar and thin slices of ginger. The strangest and most interesting was a little (nutty) roulade of nori and yuba (tofu noodles). A tiny stack of bitter melon slices was bracing, as intended.\u003c/p>\n\u003cul>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"120971,120972,120973,120974,120975,120976,120979,120978,120977\"]\u003c/ul>\n\u003cp>The wine selected for pairing with this course was the sparkling \u003ca href=\"https://www.kermitlynch.com/our-wines/champagne-j-lassalle/\">Cuvée Angeline Brut Champagne\u003c/a> from \u003ca href=\"http://www.champagne-jlassalle.com/en/\">J. Lassalle\u003c/a>, whose crisp brightness stands up to the intense flavors and whose sweetness gives ballast to the spicier end of things.\u003c/p>\n\u003cfigure id=\"attachment_120961\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120961\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6739-new.jpg\" alt=\"Sommelier Tony Kim pours Cuvée Angeline Brut Champagne from J. Lassalle\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6739-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6739-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6739-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6739-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6739-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6739-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6739-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6739-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6739-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6739-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sommelier Tony Kim pours Cuvée Angeline Brut Champagne from J. Lassalle \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Perhaps the unanimous favorite dish of the night, course number two was a four-pronged shrimp dumpling topped with Osetra caviar, trout roe, sour cream topped with finger lime, and scallions, all in their respective quadrants and surrounded by micro-greens and Santa Barbara sea urchin on the plate.\u003c/p>\n\u003cfigure id=\"attachment_120983\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120983\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6876-new-1.jpg\" alt=\"Four Seas Dumpling - Russian Golden Osetra, Sea Urchin, Heirloom Salad\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6876-new-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6876-new-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6876-new-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6876-new-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6876-new-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6876-new-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6876-new-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6876-new-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6876-new-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6876-new-1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Four Seas Dumpling - Russian Golden Osetra, Sea Urchin, Heirloom Salad \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A brilliant wine pairing was the unusual \u003ca href=\"https://www.winex.com/product/33091/Valdespino_Palomino_Fino_Ojo_de_Gallo_2016.html\">Palomino Fino from Valdespino\u003c/a>, essentially unfortified sherry. It’s dry, but with a glimmer of sherry-toned fruit sweetness.\u003c/p>\n\u003cp>Barbecue “Shao Kao” features Kaluga caviar farmed in China! Though most diners might not have heard of it, this sturgeon caviar is being served by Lufthansa in its first-class cabins and has been vetted for sustainability and cleanliness (as China isn’t always known for environmental practices). Iberico pork (rather than the ham most of us are familiar with) is served chashu style alongside crispy duck skin and amazing little pearls of apple caviar made by Chen’s wife, Cindy.\u003c/p>\n\u003cfigure id=\"attachment_120942\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120942\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_1475-new.jpg\" alt=\"Barbecue “Shao Kao” - Kaluga on Peking Duck Skin, Iberico Char Siu\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1475-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1475-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1475-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1475-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1475-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1475-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1475-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1475-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1475-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1475-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Barbecue “Shao Kao” - Kaluga on Peking Duck Skin, Iberico Char Siu \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120988\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120988\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6913-new.jpg\" alt=\"Mini pork sandwich\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6913-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6913-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6913-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6913-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6913-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6913-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6913-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6913-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6913-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6913-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mini pork sandwich \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The wine course here was a dry \u003ca href=\"http://www.cavicchioli.it/ing/vini.php?mcat=53&cat=63&id=279\">Lambrusco\u003c/a>, the sparkling Italian red wine that has reclaimed its rightful place at the table over the last decade.\u003c/p>\n\u003cp>After much intensity on the palate, a gentler course comes next: gulf prawn consommé with glass noodles, a prawn ball and single peppery nasturtium leaf, paired with a Chardonnay from Santa Maria Valley (\u003ca href=\"http://www.nielsonwines.com/buy.asp\">Nielson by Byron\u003c/a>), buttery to the consommé’s salty sweetness. A whole fried shrimp wrapped in sea grass comes on the side; I could’ve eaten a bowl of just these.\u003c/p>\n\u003cfigure id=\"attachment_120991\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120991\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6951-new.jpg\" alt=\"Gulf Prawn Consommé - Glass Noodles, Prawn Ball, Nasturtium\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6951-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6951-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6951-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6951-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6951-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6951-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6951-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6951-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6951-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6951-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gulf Prawn Consommé - Glass Noodles, Prawn Ball, Nasturtium \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120992\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120992\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6957-new.jpg\" alt=\"Fried shrimp wrapped in sea grass.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6957-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6957-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6957-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6957-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6957-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6957-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6957-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6957-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6957-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6957-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fried shrimp wrapped in sea grass. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The other contender for my personal favorite dish was a Norwegian cod steamed in banana leaf with pickled white melon and bamboo “cannelloni” tucked inside, a slice of earthy-crisp lotus root on the bottom. The Champagne comes back out for this course—something I adore about this restaurant, sommelier Kim’s willingness to move in non-linear ways throughout the pairings—\u003ca href=\"http://www.champagne-gosset.com/eng\">a Gosset Brut\u003c/a>, classic non-vintage bubbly with notes of Fall fruits and tropical florals.\u003c/p>\n\u003cfigure id=\"attachment_120995\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120995\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_7046-new.jpg\" alt=\"Black Cod Wrapped in Banana Leaf - Picked White Melon, Bamboo 'Cannelloni'\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7046-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7046-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7046-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7046-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7046-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7046-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7046-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7046-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7046-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7046-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Black Cod Wrapped in Banana Leaf - Picked White Melon, Bamboo 'Cannelloni' \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Velvet chicken, the next course, is surely unlike any version you’ve ever tried, made here with early-season truffles from Burgundy and matsutake mushrooms with veal \u003cem>jus\u003c/em>. We dip into red wine with a \u003ca href=\"http://m.henryfessy.com/en/wine/fleurie-2010.php\">Fleurie Crus Beaujolais by Henry Fessy\u003c/a>, fruit-forward and high-toned.\u003c/p>\n\u003cp>It comes with a handmade savory dumpling, much like a dinner roll in a Western restaurant.\u003c/p>\n\u003cfigure id=\"attachment_120999\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120999\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_7097-new.jpg\" alt=\"Velvet Chicken - Burgundy Truffles, Trumpet Mushrooms, Veal Jus\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7097-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7097-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7097-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7097-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7097-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7097-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7097-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7097-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7097-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7097-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Velvet Chicken - Burgundy Truffles, Trumpet Mushrooms, Veal Jus \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120997\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120997\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_7083-new.jpg\" alt=\"Handmade savory dumpling\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7083-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7083-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7083-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7083-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7083-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7083-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7083-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7083-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7083-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7083-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Handmade savory dumpling \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I was, at this point, quite honestly full, but I persisted on to the red braised pork, a rectangle of long-cooked meat with crispy skin served with a tea egg, fava beans and little strands of yuba noodles tied up into knots. A bowl of fried rice with tiny pieces of egg and a crisped-rice garnish is served alongside. The sweetness of this dish requires a bigger red wine, and the \u003ca href=\"http://www.petermichaelwinery.com/Wines/Les-Pavots/\">Peter Michael Les Pavots Bordeaux Blend\u003c/a> did the job, refusing to be overwhelmed by the sweetness, but also not obscuring it.\u003c/p>\n\u003cfigure id=\"attachment_121002\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121002\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_7137-new.jpg\" alt=\"Red Braised Pork - Tea Egg, Fava Beans, Tofu Knots\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7137-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7137-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7137-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7137-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7137-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7137-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7137-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7137-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7137-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7137-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Red Braised Pork - Tea Egg, Fava Beans, Tofu Knots \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121004\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121004\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_7149-new.jpg\" alt=\"A bowl of fried rice with tiny pieces of egg and a crisped-rice garnish.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7149-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7149-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7149-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7149-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7149-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7149-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7149-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7149-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7149-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7149-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A bowl of fried rice with tiny pieces of egg and a crisped-rice garnish. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Perhaps the most clever and successful pairing of all was the Hudson Valley foie gras potsticker in beef noodle soup alongside a quite surprising wine choice: a pétillant naturel Chenin Blanc made in the little-known AVA of Clarksburg in, of all places, the Sacramento Valley (\u003ca href=\"https://haarmeyerwinecellars.com/\">Haarmeyer Wine Cellars, St. Rey\u003c/a>). But work it did, the rather funky, sweet-toned but crisp, lightly bubbly wine in harmony with the equally funky but directionally opposite duck liver.\u003c/p>\n\u003cfigure id=\"attachment_121006\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121006\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_7245-new.jpg\" alt=\"Hudson Valley Foie Gras Potsticker - Beef Noodle Soup\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7245-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7245-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7245-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7245-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7245-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7245-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7245-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7245-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7245-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7245-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Hudson Valley Foie Gras Potsticker - Beef Noodle Soup \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121047\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003cimg class=\"size-full wp-image-121047\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_7233-new.jpg\" alt=\"Hudson Valley Foie Gras Potsticker\" width=\"500\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7233-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7233-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7233-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7233-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7233-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7233-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7233-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7233-new-520x780.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Hudson Valley Foie Gras Potsticker\u003c/figcaption>\u003c/figure>\n\u003cp>Two dessert courses by Villavelaquez wrap up the meal, the first a palate cleanser of chrysanthemum granita with yogurt and preserved plum, and the latter a strange \u003cem>tour-de-force\u003c/em> of mesquite bubbles with fried seaweed and passion fruit cream. The seaweed and passion fruit made a beautiful marriage, while the mesquite foam went a long way on aroma alone. Its taste was perhaps more overwhelming than intended, but it worked as an aromatic accompaniment. The last glass of the night was a discrete counterpoint among the sweet-savory-smoky elements: a \u003ca href=\"https://www.rarewineco.com/rare-wine-co-historic-series-madeira\">Madeira from The Rare Wine Co., a Charleston Sercial\u003c/a> named for the Southern U.S. city where the dry style of Madeira caught on in the early 19\u003csup>th\u003c/sup> century.\u003c/p>\n\u003cfigure id=\"attachment_121011\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121011\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_7267-new.jpg\" alt=\"Chrysanthemum Granita - Yogurt, Preserved Plum\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7267-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7267-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7267-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7267-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7267-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7267-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7267-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7267-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7267-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7267-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chrysanthemum Granita - Yogurt, Preserved Plum \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121013\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121013\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_7302-new.jpg\" alt=\"Chinese Sea Grass - Passion Fruit, Mesquite Bubbles\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7302-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7302-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7302-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7302-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7302-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7302-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7302-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7302-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7302-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7302-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chinese Sea Grass - Passion Fruit, Mesquite Bubbles \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The check comes stashed in the pages of a book by the aforementioned \u003ca href=\"https://en.wikipedia.org/wiki/Kenneth_Rexroth\">Kenneth Rexroth\u003c/a>, an eminent translator of Chinese poetry, coming back around full-circle to the alley entrance that bears his name.\u003c/p>\n\u003cfigure id=\"attachment_121017\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121017\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_7328-new.jpg\" alt=\"The check is delivered in a Kenneth Rexroth book.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7328-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7328-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7328-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7328-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7328-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7328-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7328-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7328-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7328-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7328-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The check is delivered in a Kenneth Rexroth book. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We were sent home with beautiful boxes of microbatch bonbons by Oakland chocolatier \u003ca href=\"http://www.flyingnoir.net/\">Karen Urbanek\u003c/a>, stamped with symbols representing the four winds, and chopsticks with our names stamped into the enamel.\u003c/p>\n\u003cfigure id=\"attachment_121015\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121015\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_7320-new.jpg\" alt=\"Microbatch bonbons by Oakland chocolatier Karen Urbanek\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7320-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7320-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7320-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7320-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7320-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7320-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7320-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7320-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7320-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7320-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Microbatch bonbons by Oakland chocolatier Karen Urbanek \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121026\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121026\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_7399-new.jpg\" alt=\"Chocolates stamped with symbols representing the four winds.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7399-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7399-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7399-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7399-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7399-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7399-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7399-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7399-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7399-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7399-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chocolates stamped with symbols representing the four winds. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And so we were carried out that evening and swept back in to the bustling streets of the city and our busy lives, taking with us the memory of culinary completeness—and full for days.\u003c/p>\n\u003cfigure id=\"attachment_121063\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_1454-new.jpg\" alt=\"Eight Tables\" width=\"600\" class=\"size-full wp-image-121063\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1454-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1454-new-160x182.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1454-new-800x908.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1454-new-768x871.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1454-new-1020x1157.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1454-new-1180x1339.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1454-new-960x1089.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1454-new-240x272.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1454-new-375x425.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1454-new-520x590.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Eight Tables \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://chinalivesf.com/fine-dining-in-san-francisco/\">\u003cstrong>Eight Tables\u003c/strong>\u003c/a>\u003cbr>\n8 Kenneth Rexroth Place\u003cbr>\nSan Francisco, CA 94133 [\u003ca href=\"https://goo.gl/SBLpKz\">Map\u003c/a>]\u003cbr>\nPh: (415) 788-8788\u003cbr>\nHours: Dinner, Tue-Sat, 5:30pm-9:30pm\u003cbr>\nPrice Range: $$$$ (tasting menu $225; wine pairings $125)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ChinaLiveSF/\">China Live\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/ChinaLiveSF\">@ChinaLiveSF\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/chinalivesf/\">@chinalivesf\u003c/a>\u003c/p>\n\n",
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"title": "Master Chef George Chen Opens Eight Tables, China Live’s Crown Jewel | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Eight Tables video by Vic Chin\u003c/em>\u003c/p>\n\u003cp>\u003cem>\u003cstrong>An elaborate 10-course tasting menu invites diners into the world of shi fan tsai, private chateau-style dining.\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>Chinese cuisine is known for elaborate banquet spreads, and private dining is the elite flipside of the social hierarchy. Banquets tend to feature an array of different foods, often heavy, concluding with lots of rice, noodles and other starches in case you didn’t get your fill from proteins and other more expensive foods. \u003cem>Shi fan tsai\u003c/em>, on the other hand, is what you might be offered at the home of a wealthy family with a private chef: many small courses, plated individually, coursed out over a leisurely evening.\u003c/p>\n\u003cfigure id=\"attachment_120956\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120956\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6724-new.jpg\" alt=\"Table setting at Eight Tables\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6724-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6724-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6724-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6724-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6724-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6724-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6724-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6724-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6724-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6724-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Table setting at Eight Tables \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The entrance to \u003ca href=\"http://chinalivesf.com/fine-dining-in-san-francisco/\">Eight Tables\u003c/a> is on Kenneth Rexroth Lane in San Francisco’s Chinatown, an alley in back of a wrought-iron gate. After fighting for parking, we were greeted at the gate by two young women in black dresses. I looked to my left, and the woman asked, “May I see your prescription?” I looked to my right, and the other woman said, “Are you here to visit Eight Tables?” Relief.\u003c/p>\n\u003cfigure id=\"attachment_120938\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003cimg class=\"size-full wp-image-120938\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_1447-new.jpg\" alt=\"Entrance to Eight Tables\" width=\"500\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1447-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1447-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1447-new-800x1066.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1447-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1447-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1447-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1447-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1447-new-520x693.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Entrance to Eight Tables \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>An elevator ride to the second floor delivers us to another world, one of timeless, restrained decadence.\u003c/p>\n\u003cfigure id=\"attachment_121024\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121024\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_7384-new.jpg\" alt=\"An elevator takes you upstairs to the dining area\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7384-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7384-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7384-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7384-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7384-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7384-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7384-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7384-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7384-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7384-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">An elevator takes you upstairs to the dining area \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Executive Chef George Chen\u003c/strong> is well known for his legendary Betelnut restaurant in the Marina District, which closed in 2015 after a 20-year run, as well as the upscale Shanghai 1930 in the Financial District, which closed in 2010, and several other San Francisco and Shanghai restaurants. \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/03/18/china-lives-lunch-is-the-new-sf-power-lunch/\">China Live\u003c/a> is Chen’s 20,000-square-foot Chinese food emporium, along the lines of Eataly in New York (and now Chicago and Boston). Other players on this star-studded team include two Saison alums, \u003cstrong>Andrew Fuentes\u003c/strong> at the front of the house and mixologist \u003cstrong>Andrew Keels\u003c/strong> behind the bar. \u003cstrong>Tony Kim\u003c/strong>, most recently of the Redwood Room at The Clift Hotel, leads the wine program. \u003cstrong>Luis Villavelazquez\u003c/strong>, formerly of Absinthe, is the mastermind of the elaborate dessert creations to come.\u003c/p>\n\u003cfigure id=\"attachment_120965\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120965\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6753-new.jpg\" alt=\"Chef George Chen\" width=\"1920\" height=\"1672\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6753-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6753-new-160x139.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6753-new-800x697.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6753-new-768x669.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6753-new-1020x888.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6753-new-1180x1028.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6753-new-960x836.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6753-new-240x209.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6753-new-375x327.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6753-new-520x453.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chef George Chen \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The luxurious Eight Tables space, on the second floor of China Live, all cream and golden in hue, was designed by \u003ca href=\"http://www.avroko.com/\">AvroKO\u003c/a>, which won a 2017 James Beard Award for \u003ca href=\"https://www.singlethreadfarms.com/\">Single Thread\u003c/a> in Healdsburg.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In the reception lounge, we were offered warm towels as we took off our coats. Behind us hung a large-format, crisply focused photo of Chen and his parents, the kind of photograph you might see in the private home of a family of means in China.\u003c/p>\n\u003cfigure id=\"attachment_121097\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_7378-new.jpg\" alt=\"Reception area with photo of George Chen and his parents.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121097\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7378-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7378-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7378-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7378-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7378-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7378-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7378-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7378-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7378-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7378-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Reception area with photo of George Chen and his parents. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/ul>\n\u003cp>As we were escorted to our seats, we paused at the bar to ooh and aah at the mobile cart where Keels stands at the ready to dispense a cocktail. We had decided to do the wine pairings instead, designed by sommelier Kim to highlight the range of possibilities for pairing wine with classic Chinese flavors, a practice that isn’t terribly common.\u003c/p>\n\u003cfigure id=\"attachment_120955\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120955\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6722-new.jpg\" alt=\"Cocktail utensils atop rabbit fur at the mobile bar.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6722-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6722-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6722-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6722-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6722-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6722-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6722-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6722-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6722-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6722-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cocktail utensils atop rabbit fur at the mobile bar. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One stunning detail is the textured walls. Chef Chen explains that the process involved using antique fabric from Chinese wedding dresses, pressed into wet plaster, and allowed to partially dry—enough to leave the pattern behind, while not tearing the material.\u003c/p>\n\u003cfigure id=\"attachment_120962\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120962\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6744-new.jpg\" alt=\"Textured walls were made using fabric from antique Chinese wedding dresses.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6744-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6744-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6744-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6744-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6744-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6744-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6744-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6744-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6744-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6744-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Textured walls were made using fabric from antique Chinese wedding dresses. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are eight tables in the graciously appointed room, a number considered to be the luckiest in Chinese culture. Servers in fawn-colored suits appear and disappear in choreographed, ballet-like motion throughout the night.\u003c/p>\n\u003cfigure id=\"attachment_121021\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121021\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_7372-new.jpg\" alt=\"One of the eight tables\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7372-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7372-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7372-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7372-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7372-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7372-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7372-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7372-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7372-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7372-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">One of the eight tables \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120990\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120990\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6942-new.jpg\" alt=\"Courses are presented in a choreographed manner. Mixologist Andrew Keels (L) and general manager Andrew Fuentes (R) participated in serving the meal.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6942-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6942-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6942-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6942-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6942-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6942-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6942-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6942-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6942-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6942-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Courses are presented in a choreographed manner. Mixologist Andrew Keels (L) and general manager Andrew Fuentes (R) participated in serving the meal. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Chen’s cooking, further developed and executed by \u003cstrong>Chef de Cuisine Robin Lin\u003c/strong>, translates this luxury to gathering at table for a lyrical and carefully crafted meal.\u003c/p>\n\u003cp>\u003cem>Jiu gong ge\u003c/em>, or nine essential flavors, is the name of the first course, and from a sensory perspective, it’s a microcosm of the other nine courses to follow, as it represents the full spectrum of possible flavors: sweet, salty, sour, bitter, numbing, spicy, nutty, sharp, and smoky. Each elegant bite is plated on dishes made for just the occasion and arranged in a complex numerology that forms a \u003cem>lo shu\u003c/em> grid, which adds up to 15 vertically, horizontally and diagonally, considered very lucky, even magical.\u003c/p>\n\u003cfigure id=\"attachment_120935\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120935\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6824-new.jpg\" alt=\"Jiu Gong Ge - Nine Essential Flavors\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6824-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6824-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6824-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6824-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6824-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6824-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6824-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6824-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6824-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6824-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Jiu Gong Ge - Nine Essential Flavors \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You will have your favorite of the bites, as well as a logic for proceeding through them. The four people at our table all chose different paths through the maze. One preferred to save the sweet jujube stuffed with glutinous rice and chickpea hearts for the last bite, while another preferred to end with a local anchovy wok-smoked with black sugar and tea. We all placed the \u003cem>ma\u003c/em> (numbing) and \u003cem>la\u003c/em> (spicy), often combined, but distinct dishes here, in the middle of the experience. Each dish represented its category precisely and creatively. My own favorites were the “sharp” clam marinated in soy sauce with ginger and scallions and the gelatin of pork shank with (sour) vinegar and thin slices of ginger. The strangest and most interesting was a little (nutty) roulade of nori and yuba (tofu noodles). A tiny stack of bitter melon slices was bracing, as intended.\u003c/p>\n\u003cul>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/ul>\n\u003cp>The wine selected for pairing with this course was the sparkling \u003ca href=\"https://www.kermitlynch.com/our-wines/champagne-j-lassalle/\">Cuvée Angeline Brut Champagne\u003c/a> from \u003ca href=\"http://www.champagne-jlassalle.com/en/\">J. Lassalle\u003c/a>, whose crisp brightness stands up to the intense flavors and whose sweetness gives ballast to the spicier end of things.\u003c/p>\n\u003cfigure id=\"attachment_120961\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120961\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6739-new.jpg\" alt=\"Sommelier Tony Kim pours Cuvée Angeline Brut Champagne from J. Lassalle\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6739-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6739-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6739-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6739-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6739-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6739-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6739-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6739-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6739-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6739-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sommelier Tony Kim pours Cuvée Angeline Brut Champagne from J. Lassalle \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Perhaps the unanimous favorite dish of the night, course number two was a four-pronged shrimp dumpling topped with Osetra caviar, trout roe, sour cream topped with finger lime, and scallions, all in their respective quadrants and surrounded by micro-greens and Santa Barbara sea urchin on the plate.\u003c/p>\n\u003cfigure id=\"attachment_120983\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120983\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6876-new-1.jpg\" alt=\"Four Seas Dumpling - Russian Golden Osetra, Sea Urchin, Heirloom Salad\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6876-new-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6876-new-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6876-new-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6876-new-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6876-new-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6876-new-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6876-new-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6876-new-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6876-new-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6876-new-1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Four Seas Dumpling - Russian Golden Osetra, Sea Urchin, Heirloom Salad \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A brilliant wine pairing was the unusual \u003ca href=\"https://www.winex.com/product/33091/Valdespino_Palomino_Fino_Ojo_de_Gallo_2016.html\">Palomino Fino from Valdespino\u003c/a>, essentially unfortified sherry. It’s dry, but with a glimmer of sherry-toned fruit sweetness.\u003c/p>\n\u003cp>Barbecue “Shao Kao” features Kaluga caviar farmed in China! Though most diners might not have heard of it, this sturgeon caviar is being served by Lufthansa in its first-class cabins and has been vetted for sustainability and cleanliness (as China isn’t always known for environmental practices). Iberico pork (rather than the ham most of us are familiar with) is served chashu style alongside crispy duck skin and amazing little pearls of apple caviar made by Chen’s wife, Cindy.\u003c/p>\n\u003cfigure id=\"attachment_120942\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120942\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_1475-new.jpg\" alt=\"Barbecue “Shao Kao” - Kaluga on Peking Duck Skin, Iberico Char Siu\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1475-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1475-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1475-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1475-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1475-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1475-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1475-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1475-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1475-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1475-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Barbecue “Shao Kao” - Kaluga on Peking Duck Skin, Iberico Char Siu \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120988\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120988\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6913-new.jpg\" alt=\"Mini pork sandwich\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6913-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6913-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6913-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6913-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6913-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6913-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6913-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6913-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6913-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6913-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mini pork sandwich \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The wine course here was a dry \u003ca href=\"http://www.cavicchioli.it/ing/vini.php?mcat=53&cat=63&id=279\">Lambrusco\u003c/a>, the sparkling Italian red wine that has reclaimed its rightful place at the table over the last decade.\u003c/p>\n\u003cp>After much intensity on the palate, a gentler course comes next: gulf prawn consommé with glass noodles, a prawn ball and single peppery nasturtium leaf, paired with a Chardonnay from Santa Maria Valley (\u003ca href=\"http://www.nielsonwines.com/buy.asp\">Nielson by Byron\u003c/a>), buttery to the consommé’s salty sweetness. A whole fried shrimp wrapped in sea grass comes on the side; I could’ve eaten a bowl of just these.\u003c/p>\n\u003cfigure id=\"attachment_120991\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120991\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6951-new.jpg\" alt=\"Gulf Prawn Consommé - Glass Noodles, Prawn Ball, Nasturtium\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6951-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6951-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6951-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6951-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6951-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6951-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6951-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6951-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6951-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6951-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gulf Prawn Consommé - Glass Noodles, Prawn Ball, Nasturtium \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120992\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120992\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6957-new.jpg\" alt=\"Fried shrimp wrapped in sea grass.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6957-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6957-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6957-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6957-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6957-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6957-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6957-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6957-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6957-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6957-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fried shrimp wrapped in sea grass. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The other contender for my personal favorite dish was a Norwegian cod steamed in banana leaf with pickled white melon and bamboo “cannelloni” tucked inside, a slice of earthy-crisp lotus root on the bottom. The Champagne comes back out for this course—something I adore about this restaurant, sommelier Kim’s willingness to move in non-linear ways throughout the pairings—\u003ca href=\"http://www.champagne-gosset.com/eng\">a Gosset Brut\u003c/a>, classic non-vintage bubbly with notes of Fall fruits and tropical florals.\u003c/p>\n\u003cfigure id=\"attachment_120995\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120995\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_7046-new.jpg\" alt=\"Black Cod Wrapped in Banana Leaf - Picked White Melon, Bamboo 'Cannelloni'\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7046-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7046-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7046-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7046-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7046-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7046-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7046-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7046-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7046-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7046-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Black Cod Wrapped in Banana Leaf - Picked White Melon, Bamboo 'Cannelloni' \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Velvet chicken, the next course, is surely unlike any version you’ve ever tried, made here with early-season truffles from Burgundy and matsutake mushrooms with veal \u003cem>jus\u003c/em>. We dip into red wine with a \u003ca href=\"http://m.henryfessy.com/en/wine/fleurie-2010.php\">Fleurie Crus Beaujolais by Henry Fessy\u003c/a>, fruit-forward and high-toned.\u003c/p>\n\u003cp>It comes with a handmade savory dumpling, much like a dinner roll in a Western restaurant.\u003c/p>\n\u003cfigure id=\"attachment_120999\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120999\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_7097-new.jpg\" alt=\"Velvet Chicken - Burgundy Truffles, Trumpet Mushrooms, Veal Jus\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7097-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7097-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7097-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7097-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7097-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7097-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7097-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7097-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7097-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7097-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Velvet Chicken - Burgundy Truffles, Trumpet Mushrooms, Veal Jus \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120997\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120997\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_7083-new.jpg\" alt=\"Handmade savory dumpling\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7083-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7083-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7083-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7083-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7083-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7083-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7083-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7083-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7083-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7083-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Handmade savory dumpling \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I was, at this point, quite honestly full, but I persisted on to the red braised pork, a rectangle of long-cooked meat with crispy skin served with a tea egg, fava beans and little strands of yuba noodles tied up into knots. A bowl of fried rice with tiny pieces of egg and a crisped-rice garnish is served alongside. The sweetness of this dish requires a bigger red wine, and the \u003ca href=\"http://www.petermichaelwinery.com/Wines/Les-Pavots/\">Peter Michael Les Pavots Bordeaux Blend\u003c/a> did the job, refusing to be overwhelmed by the sweetness, but also not obscuring it.\u003c/p>\n\u003cfigure id=\"attachment_121002\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121002\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_7137-new.jpg\" alt=\"Red Braised Pork - Tea Egg, Fava Beans, Tofu Knots\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7137-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7137-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7137-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7137-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7137-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7137-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7137-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7137-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7137-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7137-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Red Braised Pork - Tea Egg, Fava Beans, Tofu Knots \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121004\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121004\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_7149-new.jpg\" alt=\"A bowl of fried rice with tiny pieces of egg and a crisped-rice garnish.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7149-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7149-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7149-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7149-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7149-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7149-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7149-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7149-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7149-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7149-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A bowl of fried rice with tiny pieces of egg and a crisped-rice garnish. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Perhaps the most clever and successful pairing of all was the Hudson Valley foie gras potsticker in beef noodle soup alongside a quite surprising wine choice: a pétillant naturel Chenin Blanc made in the little-known AVA of Clarksburg in, of all places, the Sacramento Valley (\u003ca href=\"https://haarmeyerwinecellars.com/\">Haarmeyer Wine Cellars, St. Rey\u003c/a>). But work it did, the rather funky, sweet-toned but crisp, lightly bubbly wine in harmony with the equally funky but directionally opposite duck liver.\u003c/p>\n\u003cfigure id=\"attachment_121006\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121006\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_7245-new.jpg\" alt=\"Hudson Valley Foie Gras Potsticker - Beef Noodle Soup\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7245-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7245-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7245-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7245-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7245-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7245-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7245-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7245-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7245-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7245-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Hudson Valley Foie Gras Potsticker - Beef Noodle Soup \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121047\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003cimg class=\"size-full wp-image-121047\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_7233-new.jpg\" alt=\"Hudson Valley Foie Gras Potsticker\" width=\"500\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7233-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7233-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7233-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7233-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7233-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7233-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7233-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7233-new-520x780.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Hudson Valley Foie Gras Potsticker\u003c/figcaption>\u003c/figure>\n\u003cp>Two dessert courses by Villavelaquez wrap up the meal, the first a palate cleanser of chrysanthemum granita with yogurt and preserved plum, and the latter a strange \u003cem>tour-de-force\u003c/em> of mesquite bubbles with fried seaweed and passion fruit cream. The seaweed and passion fruit made a beautiful marriage, while the mesquite foam went a long way on aroma alone. Its taste was perhaps more overwhelming than intended, but it worked as an aromatic accompaniment. The last glass of the night was a discrete counterpoint among the sweet-savory-smoky elements: a \u003ca href=\"https://www.rarewineco.com/rare-wine-co-historic-series-madeira\">Madeira from The Rare Wine Co., a Charleston Sercial\u003c/a> named for the Southern U.S. city where the dry style of Madeira caught on in the early 19\u003csup>th\u003c/sup> century.\u003c/p>\n\u003cfigure id=\"attachment_121011\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121011\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_7267-new.jpg\" alt=\"Chrysanthemum Granita - Yogurt, Preserved Plum\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7267-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7267-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7267-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7267-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7267-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7267-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7267-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7267-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7267-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7267-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chrysanthemum Granita - Yogurt, Preserved Plum \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121013\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121013\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_7302-new.jpg\" alt=\"Chinese Sea Grass - Passion Fruit, Mesquite Bubbles\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7302-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7302-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7302-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7302-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7302-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7302-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7302-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7302-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7302-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7302-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chinese Sea Grass - Passion Fruit, Mesquite Bubbles \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The check comes stashed in the pages of a book by the aforementioned \u003ca href=\"https://en.wikipedia.org/wiki/Kenneth_Rexroth\">Kenneth Rexroth\u003c/a>, an eminent translator of Chinese poetry, coming back around full-circle to the alley entrance that bears his name.\u003c/p>\n\u003cfigure id=\"attachment_121017\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121017\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_7328-new.jpg\" alt=\"The check is delivered in a Kenneth Rexroth book.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7328-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7328-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7328-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7328-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7328-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7328-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7328-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7328-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7328-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7328-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The check is delivered in a Kenneth Rexroth book. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We were sent home with beautiful boxes of microbatch bonbons by Oakland chocolatier \u003ca href=\"http://www.flyingnoir.net/\">Karen Urbanek\u003c/a>, stamped with symbols representing the four winds, and chopsticks with our names stamped into the enamel.\u003c/p>\n\u003cfigure id=\"attachment_121015\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121015\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_7320-new.jpg\" alt=\"Microbatch bonbons by Oakland chocolatier Karen Urbanek\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7320-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7320-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7320-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7320-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7320-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7320-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7320-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7320-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7320-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7320-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Microbatch bonbons by Oakland chocolatier Karen Urbanek \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121026\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121026\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_7399-new.jpg\" alt=\"Chocolates stamped with symbols representing the four winds.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7399-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7399-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7399-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7399-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7399-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7399-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7399-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7399-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7399-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7399-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chocolates stamped with symbols representing the four winds. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And so we were carried out that evening and swept back in to the bustling streets of the city and our busy lives, taking with us the memory of culinary completeness—and full for days.\u003c/p>\n\u003cfigure id=\"attachment_121063\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_1454-new.jpg\" alt=\"Eight Tables\" width=\"600\" class=\"size-full wp-image-121063\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1454-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1454-new-160x182.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1454-new-800x908.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1454-new-768x871.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1454-new-1020x1157.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1454-new-1180x1339.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1454-new-960x1089.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1454-new-240x272.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1454-new-375x425.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1454-new-520x590.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Eight Tables \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://chinalivesf.com/fine-dining-in-san-francisco/\">\u003cstrong>Eight Tables\u003c/strong>\u003c/a>\u003cbr>\n8 Kenneth Rexroth Place\u003cbr>\nSan Francisco, CA 94133 [\u003ca href=\"https://goo.gl/SBLpKz\">Map\u003c/a>]\u003cbr>\nPh: (415) 788-8788\u003cbr>\nHours: Dinner, Tue-Sat, 5:30pm-9:30pm\u003cbr>\nPrice Range: $$$$ (tasting menu $225; wine pairings $125)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ChinaLiveSF/\">China Live\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/ChinaLiveSF\">@ChinaLiveSF\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/chinalivesf/\">@chinalivesf\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "First Look: DOUGHP's Safe Cookie Dough Opens in SF's Castro",
"title": "First Look: DOUGHP's Safe Cookie Dough Opens in SF's Castro",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>The Bay Area has seen several dessert trends in the last decade. There was the rise and fall of the cupcake. Then there was the fancy doughnut. And who can forget the cronut and its myriad imitators? Now, there’s a new dessert de jour: cookie dough, available from \u003cstrong>DOUGHP\u003c/strong>--pronounced “dope”-- which opened yesterday in the Castro.\u003c/p>\n\u003cfigure id=\"attachment_120747\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120747\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/blahhh.jpg\" alt=\"DOUGHP's kiosk at the Myriad.\" width=\"1920\" height=\"1514\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/blahhh.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/blahhh-160x126.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/blahhh-800x631.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/blahhh-768x606.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/blahhh-1020x804.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/blahhh-1180x930.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/blahhh-960x757.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/blahhh-240x189.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/blahhh-375x296.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/blahhh-520x410.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">DOUGHP's kiosk at the Myriad. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Yes, cookie dough, the stuff you sneak from your mixing bowl, praying that you don’t get salmonella. No, DOUGHP’s dough doesn’t include raw egg (they use a flax seed mixture, and heat treat their flour \u003ca href=\"https://www.fda.gov/ForConsumers/ConsumerUpdates/ucm508450.htm\">to prevent E.coli\u003c/a>.) Yes, you can bake it into cookies. “Eat it or heat it,” founder and self-proclaimed “Doughp Dealer” Kelsey Witherow said with a chuckle.\u003c/p>\n\u003cfigure id=\"attachment_120738\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120738\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0342.jpg\" alt=\"DOUGHP's founder, Kelsey Witherow.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0342.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0342-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0342-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0342-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0342-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0342-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0342-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0342-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0342-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0342-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">DOUGHP's founder, \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The 26-year-old Witherow, a cheery former techie who grew up in Sacramento, drew from her childhood when dreaming up DOUGHP. Her parents divorced when she was a kid, and when she visited her mom, Witherow was presented with a cookbook and her choice of what the two would make together. “Literally without fail, every time I would pick dessert,” Witherow said. Her obsession with sweets continued into adulthood, and when she flirted with veganism a few years ago, she eagerly dove into the world of vegan baking. She discovered that flaxseed served as a convincing egg substitute, and found that flax combined with real butter produced a delicious, safe cookie dough.\u003c/p>\n\u003cfigure id=\"attachment_120743\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120743\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0440.jpg\" alt=\"Don't like chocolate? Try the Lemon Chili or Matcha Dood.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0440.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0440-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0440-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0440-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0440-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0440-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0440-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0440-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0440-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0440-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Don't like chocolate? Try the Lemon Chili or Matcha Dood. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Witherow debuted DOUGHP earlier this year at perhaps the most welcoming of venues: 4/20 at Dolores Park. Since then, she’s catered events, shipped her dough to far-off fans, and operated as a pop-up. One customer bought some at a pop-up and headed to SFO for his flight. TSA agents stopped him, and informed him that the raw eggs in his cookie dough made transporting it out of the question. “They were able to take it on, but the TSA was like, ‘Please don’t bring this again,’” Witherow said with a laugh.\u003c/p>\n\u003cfigure id=\"attachment_120740\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120740\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0366.jpg\" alt=\"Eager fans lined up before the shop's opening.\" width=\"1920\" height=\"1812\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0366.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0366-160x151.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0366-800x755.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0366-768x725.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0366-1020x963.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0366-1180x1114.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0366-960x906.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0366-240x227.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0366-375x354.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0366-520x491.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Eager fans lined up before the shop's opening. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>DOUGHP’s new permanent location is in airy Castro food hall \u003ca href=\"http://themyriad.com/\">The Myriad\u003c/a>. On opening night, a line of twenty-somethings (I counted one child, who excitedly devoured a cone of Witherow’s “Eminem” flavor) stretched down Market Street as confused runners jogged past, while a bemused passersby craned her neck at the line and told her friend, “Yeah, I guess they’re all in line for the cookie dough.” Witherow’s colorful kiosk included a gold banner reading “This is hella doughp” and an Instagram-ready backdrop. There were toppings like marshmallows and sprinkles, and sauces like caramel and Nutella, as well as a few sundae-like combinations, but the main draw was the dough itself. Workers clad in shirts urging customers to “Get your DOUGHP fix” served up scoops in a cup or cone (my Creamsicle flavored cone was almost eerily reminiscent of the real thing) in flavors ranging from traditional to trendy.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Their names are the opposite of the sedate corporate marketing materials Witherow produced in her past life. They’re over the top, and unabashedly marketed to millennials: the White Girl flavor had dried cranberries and white chocolate mixed into a sugar cookie base, while This S’more Is Hella Lit was stuffed with chocolate, marshmallow fluff and graham crackers, which provided a satisfying crunch. None of her base doughs are two sweet, so the mix-ins work well, producing a balanced dough--even in the M&M flecked Eminem won’t leave you with cavities or a stomachache. The chocolate chip cookie dough was a perfect replica of the eggy originally, while the vegan and gluten-free version she offered provided a reasonable facsimile. While chocolate chip cookie dough is probably popular enough to build a business around, Witherow’s experiments with other types of cookie doughs worked just as well. You Jelly? offered the comfort of a PB&J with strawberry preserves mixed into peanut butter dough, while the Matcha Dood nicely balanced the herbaceous tea with a snickerdoodle base. Two of my favorites were the Amber Rose, with its subtle notes of elderflower and rose in a cranberry sugar cookie dough, and the Lemon Chili, with its satisfying flash of heat at the finish.\u003c/p>\n\u003cfigure id=\"attachment_120741\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120741\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0393.jpg\" alt=\"A young fan eagerly awaits her dough.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0393.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0393-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0393-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0393-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0393-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0393-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0393-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0393-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0393-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0393-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A young fan eagerly awaits her dough. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The flavors and their names come from a variety of influences: flavor pairings she eats across the city, pop culture, black slang and rap culture. Her branding has \u003ca href=\"http://www.sfchronicle.com/insidescoop/article/Let-s-talk-about-Doughp-San-Francisco-s-new-12189426.php\">received criticism\u003c/a> from people accusing her of cultural appropriation. “I took a lot of different influences from my experiences growing up and the cultures I was shown,” she said of her flavor-building process, referencing a \u003ca href=\"http://www.doughpsf.com/blog/behind-the-brand\">recent blog post\u003c/a> she wrote on the subject. “There are so many beautiful cultures that have played a part in making DOUGHP what it is. I acknowledge that I'm not from them--I can see the color of my skin, that I'm white--but some of the commentary leading towards that I shouldn't be able to say some of these terms or even saying that holistically the brand itself is all one direction--I mean there's so many different aspects that play into [the brand]. When I come up with a flavor and I'm thinking about the name it's just me rattling off a million ideas, of what are funny things my friends and I say, what's going on in pop culture or who's a celebrity I know that has a name like this. I'm not trying to just go in one direction, it really is just--I don't know, it would feel disingenuous to change the way I've been doing anything because it feels so authentic and natural to me.”\u003c/p>\n\u003cfigure id=\"attachment_120734\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120734\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0318.jpg\" alt=\"This Smore Is Hella Lit had a satisfying crunch from graham crackers.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0318.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0318-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0318-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0318-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0318-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0318-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0318-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0318-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0318-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0318-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">This Smore Is Hella Lit had a satisfying crunch from graham crackers. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There’s obviously a demand for safe raw cookie dough, as evidenced by DOUGHP’s line and the recently-opened \u003ca href=\"https://www.cookiedoughparlor.com/\">Cookie Dough Parlor\u003c/a> in Pinole, which offers cookie dough and ice cream. “I really do think that nostalgia plays such a big factor in it,” Witherow said. “There’s really neat new stuff you can do but the core of what cookie dough brings is so many memories back.” She’s confident that cookie dough can have a more permanent popularity than other food trends. “I think it’s a really cool challenge to have, like how do I make something that has more staying power than the last dessert craze?” she said. “I really do think cookie dough is going to follow the same trend and there'll be a bunch of different shops to pop up, but I just have to focus on having the best tasting product and the most memorable experience. I think it can actually have some staying power. I mean look at cupcakes, right? Some of the big brands made it out and are thriving, still.”\u003c/p>\n\u003cfigure id=\"attachment_120739\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120739\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0354.jpg\" alt=\"DOUGHP's menu.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0354.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0354-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0354-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0354-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0354-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0354-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0354-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0354-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0354-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0354-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">DOUGHP's menu. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One of Witherow’s fans is seven-year-old Collin, who stumbled upon the DOUGHP kiosk on the first day at \u003ca href=\"http://sparksocialsf.com/\">Spark Social\u003c/a> in Mission Bay. He was receiving cancer treatment a the nearby UCSF children’s hospital, and promptly fell in love with Witherow’s dough. She worked with him to design a dough featuring his favorite candy (M&Ms) and donated 10% of the flavor’s profits to the family to help with their treatment expenses.\u003c/p>\n\u003cp>She’s eager to continue using DOUGHP to give back. She donated a chunk of recent profits to Hurricane Harvey victims, and her co-packer is Berkeley’s \u003ca href=\"http://www.breadproject.org/\">Bread Project\u003c/a>, which provides employment opportunities for low-income individuals. Thursday was significant for Witherow not just because she opened a brick and mortar, but because it marks another, more personal milestone. “This Thursday will be my two year sober anniversary,” she said earlier this week. “It’s awesome to see that putting alcohol aside and getting those things out of the way really let me go back to what drives me and what makes me happy--and that’s making other people happy with food.”\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.doughpsf.com/\">\u003cstrong>DOUGHP\u003c/strong>\u003c/a> at \u003ca href=\"http://themyriad.com/\">The Myriad\u003c/a>\u003cbr>\n2175 Market St [\u003ca href=\"https://goo.gl/maps/59NhPDyRDLt\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94114\u003cbr>\nPh: (415) 741-0799\u003cbr>\nHours: Tue-Sat, 12-10pm; Sun, 12-8pm; closed Mon.\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/DoughpSF/\">DOUGHP\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/doughpsf\">@DoughpSF\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/doughpsf/\">@doughpsf\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\n",
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"excerpt": "New Castro kiosk offers egg-less raw cookie dough in flavors like: White Girl, This S’more Is Hella Lit, Matcha Dood, You Jelly?",
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"description": "New Castro kiosk offers egg-less raw cookie dough in flavors like: White Girl, This S’more Is Hella Lit, Matcha Dood, You Jelly?",
"title": "First Look: DOUGHP's Safe Cookie Dough Opens in SF's Castro | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The Bay Area has seen several dessert trends in the last decade. There was the rise and fall of the cupcake. Then there was the fancy doughnut. And who can forget the cronut and its myriad imitators? Now, there’s a new dessert de jour: cookie dough, available from \u003cstrong>DOUGHP\u003c/strong>--pronounced “dope”-- which opened yesterday in the Castro.\u003c/p>\n\u003cfigure id=\"attachment_120747\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120747\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/blahhh.jpg\" alt=\"DOUGHP's kiosk at the Myriad.\" width=\"1920\" height=\"1514\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/blahhh.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/blahhh-160x126.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/blahhh-800x631.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/blahhh-768x606.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/blahhh-1020x804.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/blahhh-1180x930.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/blahhh-960x757.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/blahhh-240x189.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/blahhh-375x296.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/blahhh-520x410.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">DOUGHP's kiosk at the Myriad. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Yes, cookie dough, the stuff you sneak from your mixing bowl, praying that you don’t get salmonella. No, DOUGHP’s dough doesn’t include raw egg (they use a flax seed mixture, and heat treat their flour \u003ca href=\"https://www.fda.gov/ForConsumers/ConsumerUpdates/ucm508450.htm\">to prevent E.coli\u003c/a>.) Yes, you can bake it into cookies. “Eat it or heat it,” founder and self-proclaimed “Doughp Dealer” Kelsey Witherow said with a chuckle.\u003c/p>\n\u003cfigure id=\"attachment_120738\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120738\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0342.jpg\" alt=\"DOUGHP's founder, Kelsey Witherow.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0342.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0342-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0342-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0342-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0342-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0342-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0342-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0342-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0342-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0342-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">DOUGHP's founder, \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The 26-year-old Witherow, a cheery former techie who grew up in Sacramento, drew from her childhood when dreaming up DOUGHP. Her parents divorced when she was a kid, and when she visited her mom, Witherow was presented with a cookbook and her choice of what the two would make together. “Literally without fail, every time I would pick dessert,” Witherow said. Her obsession with sweets continued into adulthood, and when she flirted with veganism a few years ago, she eagerly dove into the world of vegan baking. She discovered that flaxseed served as a convincing egg substitute, and found that flax combined with real butter produced a delicious, safe cookie dough.\u003c/p>\n\u003cfigure id=\"attachment_120743\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120743\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0440.jpg\" alt=\"Don't like chocolate? Try the Lemon Chili or Matcha Dood.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0440.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0440-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0440-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0440-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0440-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0440-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0440-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0440-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0440-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0440-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Don't like chocolate? Try the Lemon Chili or Matcha Dood. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Witherow debuted DOUGHP earlier this year at perhaps the most welcoming of venues: 4/20 at Dolores Park. Since then, she’s catered events, shipped her dough to far-off fans, and operated as a pop-up. One customer bought some at a pop-up and headed to SFO for his flight. TSA agents stopped him, and informed him that the raw eggs in his cookie dough made transporting it out of the question. “They were able to take it on, but the TSA was like, ‘Please don’t bring this again,’” Witherow said with a laugh.\u003c/p>\n\u003cfigure id=\"attachment_120740\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120740\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0366.jpg\" alt=\"Eager fans lined up before the shop's opening.\" width=\"1920\" height=\"1812\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0366.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0366-160x151.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0366-800x755.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0366-768x725.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0366-1020x963.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0366-1180x1114.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0366-960x906.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0366-240x227.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0366-375x354.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0366-520x491.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Eager fans lined up before the shop's opening. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>DOUGHP’s new permanent location is in airy Castro food hall \u003ca href=\"http://themyriad.com/\">The Myriad\u003c/a>. On opening night, a line of twenty-somethings (I counted one child, who excitedly devoured a cone of Witherow’s “Eminem” flavor) stretched down Market Street as confused runners jogged past, while a bemused passersby craned her neck at the line and told her friend, “Yeah, I guess they’re all in line for the cookie dough.” Witherow’s colorful kiosk included a gold banner reading “This is hella doughp” and an Instagram-ready backdrop. There were toppings like marshmallows and sprinkles, and sauces like caramel and Nutella, as well as a few sundae-like combinations, but the main draw was the dough itself. Workers clad in shirts urging customers to “Get your DOUGHP fix” served up scoops in a cup or cone (my Creamsicle flavored cone was almost eerily reminiscent of the real thing) in flavors ranging from traditional to trendy.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Their names are the opposite of the sedate corporate marketing materials Witherow produced in her past life. They’re over the top, and unabashedly marketed to millennials: the White Girl flavor had dried cranberries and white chocolate mixed into a sugar cookie base, while This S’more Is Hella Lit was stuffed with chocolate, marshmallow fluff and graham crackers, which provided a satisfying crunch. None of her base doughs are two sweet, so the mix-ins work well, producing a balanced dough--even in the M&M flecked Eminem won’t leave you with cavities or a stomachache. The chocolate chip cookie dough was a perfect replica of the eggy originally, while the vegan and gluten-free version she offered provided a reasonable facsimile. While chocolate chip cookie dough is probably popular enough to build a business around, Witherow’s experiments with other types of cookie doughs worked just as well. You Jelly? offered the comfort of a PB&J with strawberry preserves mixed into peanut butter dough, while the Matcha Dood nicely balanced the herbaceous tea with a snickerdoodle base. Two of my favorites were the Amber Rose, with its subtle notes of elderflower and rose in a cranberry sugar cookie dough, and the Lemon Chili, with its satisfying flash of heat at the finish.\u003c/p>\n\u003cfigure id=\"attachment_120741\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120741\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0393.jpg\" alt=\"A young fan eagerly awaits her dough.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0393.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0393-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0393-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0393-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0393-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0393-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0393-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0393-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0393-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0393-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A young fan eagerly awaits her dough. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The flavors and their names come from a variety of influences: flavor pairings she eats across the city, pop culture, black slang and rap culture. Her branding has \u003ca href=\"http://www.sfchronicle.com/insidescoop/article/Let-s-talk-about-Doughp-San-Francisco-s-new-12189426.php\">received criticism\u003c/a> from people accusing her of cultural appropriation. “I took a lot of different influences from my experiences growing up and the cultures I was shown,” she said of her flavor-building process, referencing a \u003ca href=\"http://www.doughpsf.com/blog/behind-the-brand\">recent blog post\u003c/a> she wrote on the subject. “There are so many beautiful cultures that have played a part in making DOUGHP what it is. I acknowledge that I'm not from them--I can see the color of my skin, that I'm white--but some of the commentary leading towards that I shouldn't be able to say some of these terms or even saying that holistically the brand itself is all one direction--I mean there's so many different aspects that play into [the brand]. When I come up with a flavor and I'm thinking about the name it's just me rattling off a million ideas, of what are funny things my friends and I say, what's going on in pop culture or who's a celebrity I know that has a name like this. I'm not trying to just go in one direction, it really is just--I don't know, it would feel disingenuous to change the way I've been doing anything because it feels so authentic and natural to me.”\u003c/p>\n\u003cfigure id=\"attachment_120734\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120734\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0318.jpg\" alt=\"This Smore Is Hella Lit had a satisfying crunch from graham crackers.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0318.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0318-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0318-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0318-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0318-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0318-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0318-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0318-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0318-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0318-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">This Smore Is Hella Lit had a satisfying crunch from graham crackers. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There’s obviously a demand for safe raw cookie dough, as evidenced by DOUGHP’s line and the recently-opened \u003ca href=\"https://www.cookiedoughparlor.com/\">Cookie Dough Parlor\u003c/a> in Pinole, which offers cookie dough and ice cream. “I really do think that nostalgia plays such a big factor in it,” Witherow said. “There’s really neat new stuff you can do but the core of what cookie dough brings is so many memories back.” She’s confident that cookie dough can have a more permanent popularity than other food trends. “I think it’s a really cool challenge to have, like how do I make something that has more staying power than the last dessert craze?” she said. “I really do think cookie dough is going to follow the same trend and there'll be a bunch of different shops to pop up, but I just have to focus on having the best tasting product and the most memorable experience. I think it can actually have some staying power. I mean look at cupcakes, right? Some of the big brands made it out and are thriving, still.”\u003c/p>\n\u003cfigure id=\"attachment_120739\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120739\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0354.jpg\" alt=\"DOUGHP's menu.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0354.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0354-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0354-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0354-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0354-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0354-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0354-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0354-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0354-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0354-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">DOUGHP's menu. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One of Witherow’s fans is seven-year-old Collin, who stumbled upon the DOUGHP kiosk on the first day at \u003ca href=\"http://sparksocialsf.com/\">Spark Social\u003c/a> in Mission Bay. He was receiving cancer treatment a the nearby UCSF children’s hospital, and promptly fell in love with Witherow’s dough. She worked with him to design a dough featuring his favorite candy (M&Ms) and donated 10% of the flavor’s profits to the family to help with their treatment expenses.\u003c/p>\n\u003cp>She’s eager to continue using DOUGHP to give back. She donated a chunk of recent profits to Hurricane Harvey victims, and her co-packer is Berkeley’s \u003ca href=\"http://www.breadproject.org/\">Bread Project\u003c/a>, which provides employment opportunities for low-income individuals. Thursday was significant for Witherow not just because she opened a brick and mortar, but because it marks another, more personal milestone. “This Thursday will be my two year sober anniversary,” she said earlier this week. “It’s awesome to see that putting alcohol aside and getting those things out of the way really let me go back to what drives me and what makes me happy--and that’s making other people happy with food.”\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.doughpsf.com/\">\u003cstrong>DOUGHP\u003c/strong>\u003c/a> at \u003ca href=\"http://themyriad.com/\">The Myriad\u003c/a>\u003cbr>\n2175 Market St [\u003ca href=\"https://goo.gl/maps/59NhPDyRDLt\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94114\u003cbr>\nPh: (415) 741-0799\u003cbr>\nHours: Tue-Sat, 12-10pm; Sun, 12-8pm; closed Mon.\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/DoughpSF/\">DOUGHP\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/doughpsf\">@DoughpSF\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/doughpsf/\">@doughpsf\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Preview: Esan Classic brings lesser-known Thai flavors to the Tenderloin",
"title": "Preview: Esan Classic brings lesser-known Thai flavors to the Tenderloin",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>The first thing we were told when we entered Esan Classic, the new Thai restaurant on the edge of the Tenderloin for a recent media preview was “this is the most expensive Thai restaurant project in San Francisco; it was two and a half years in the making.”\u003c/p>\n\u003cp>With an introduction like that, it’s hard not to have impossibly high expectations. Several courses in, one diner in our group declared that the Tom Yum Pla Kao, a hot and sour soup with black cod, was the best soup he had ever eaten in his life. Judging by that comment, our expectations were mostly met.\u003c/p>\n\u003cfigure id=\"attachment_120674\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120674\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6633-new.jpg\" alt=\"Hot & Sour Soup with Black Cod - Tom Yum Pla Kao\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6633-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6633-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6633-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6633-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6633-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6633-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6633-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6633-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6633-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6633-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Hot & Sour Soup with Black Cod - Tom Yum Pla Kao \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Esan Classic is the fourth restaurant opened by owner Tom Silargorn, who owns the three popular \u003ca href=\"http://lersros.com/\">Lers Ros Thai\u003c/a> restaurants, with the original one being right across the street.\u003c/p>\n\u003cfigure id=\"attachment_120664\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003cimg class=\"size-full wp-image-120664\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6549-new.jpg\" alt=\"The entrance to Esan Classic\" width=\"500\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6549-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6549-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6549-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6549-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6549-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6549-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6549-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6549-new-520x780.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">The entrance to Esan Classic \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“The Esan province of Thailand has the most rare food, and there are not a lot of people doing it, and even when people are, the authenticity is not up to par” explained Rene Colorado, the restaurant group’s general manager. “You’ll taste certain flowers and herbs here that are very expensive to import, but they’re doing it to have the most authentic flavors.”\u003c/p>\n\u003cp>Silargorn comes from the Esan province, (also spelled Isan or Isaan) which is in the northeast of Thailand. Given that it borders both Laos and Cambodia, there is significant overlap in both culture and food; for instance, while larb (a salad made from ground meat) is considered the national dish of Laos, it is also equally popular in Esan.\u003c/p>\n\u003cfigure id=\"attachment_120671\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120671\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6600-new.jpg\" alt=\"Ground Pork Salad - Larb Pork\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6600-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6600-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6600-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6600-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6600-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6600-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6600-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6600-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6600-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6600-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ground Pork Salad - Larb Pork \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While Esan is also known as the poorest region of Thailand, as it does not see the same amount of tourism as the south, that is not apparent at the restaurant, which has a sleek, sunken dining room, high ceilings, and oversized images of women reminiscent of eighties artist \u003ca href=\"http://www.patricknagel.com/\">Patrick Nagel\u003c/a> on the walls. It has bit of a nightclub feel (though with sports on two tvs in the bar) and intends to stay open until 2 am on weekends, though as of now, there is wine and beer, but no liquor license.)\u003c/p>\n\u003cfigure id=\"attachment_120659\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120659\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6522-new.jpg\" alt=\"The entrance to the kitchen at Esan Classic. Owner and chef Tom Silargorn is visible in the left window.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6522-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6522-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6522-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6522-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6522-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6522-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6522-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6522-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6522-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6522-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The entrance to the kitchen at Esan Classic. Owner and chef Tom Silargorn is visible in the left window. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120657\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120657\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6514-new.jpg\" alt=\"The bar at Esan currently serves wine and beer.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6514-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6514-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6514-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6514-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6514-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6514-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6514-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6514-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6514-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6514-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The bar at Esan currently serves wine and beer. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This media dinner was the first this reporter had ever been to where a host introduced each course with a microphone from a stage.\u003c/p>\n\u003cfigure id=\"attachment_120649\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120649\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6568-new.jpg\" alt=\"Goody Kay announces each course being served from a stage at Esan Classic's preview dinner.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6568-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6568-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6568-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6568-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6568-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6568-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6568-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6568-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6568-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6568-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Goody Kay announces each course being served from a stage at Esan Classic's preview dinner. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Although Goody Kay has lived here for years, he is somewhat of an influencer in Thailand, he told us privately, and was wearing sparkling silver shoes with spikes.\u003c/p>\n\u003cfigure id=\"attachment_120680\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120680\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6681-new.jpg\" alt=\"Goody Kay (L) introduces chef Chanon Hutasingh (R) who is overseeing the kitchen at Esan Classic.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6681-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6681-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6681-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6681-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6681-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6681-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6681-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6681-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6681-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6681-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Goody Kay (L) introduces chef Chanon Hutasingh (R) who is overseeing the kitchen at Esan Classic. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Guests were treated to eleven courses, handpicked by Silargorn and Chef Chanon Hutasingh as their favorite dishes, and most representative of Esan cuisine. (Hutasingh is the chef that will oversee the kitchen at Esan Classic). It probably goes without saying that there was no pad thai or peanut sauce in sight. It must have been a difficult choice, given the menu is oversized and runs 11 pages long and has over 120 dishes on offer.\u003c/p>\n\u003cfigure id=\"attachment_120662\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120662\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6534-new.jpg\" alt=\"Esan Classic media preview menu.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6534-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6534-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6534-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6534-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6534-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6534-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6534-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6534-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6534-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6534-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Esan Classic media preview menu. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For the more adventurous eater, frogs legs and pork intestines and chicken hearts and gizzards are all on the menu.\u003c/p>\n\u003cfigure id=\"attachment_120651\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg class=\"size-full wp-image-120651\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_1109-new.jpg\" alt=\"Serving soup tableside at Esan Classic. Lers Ros can be seen out the window across the street.\" width=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1109-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1109-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1109-new-800x1066.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1109-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1109-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1109-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1109-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1109-new-520x693.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Serving soup tableside at Esan Classic. Lers Ros can be seen out the window across the street. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But we still experienced numerous flavors that were new to us; with the heat coming from both fresh and fried chilies, building up slowly throughout the meal. For instance, the above-mentioned tom yum soup had fresh chilies while the course that followed was a beef and chili powder soup.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>https://youtu.be/meNlzf1rQjM\u003c/p>\n\u003cp>There were some misses. An appetizer of sun-dried calamari had guests wondering whether the squid – which looked almost like French fries – was best honored by this method. While it was certainly a new way to eat it, diners seemed more puzzled than wowed. A stewed beef plate made with tendon had a divine chili paste, but despite the long cooking time at very low heat, in some cases, there was much more fat than meat; large chunks were left on the plate. Despite Kay calling their larb “the best in the industry,” strings of fried pork fat were a bit too chewy to fully enjoy.\u003c/p>\n\u003cfigure id=\"attachment_120668\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120668\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6581-new.jpg\" alt=\"Sun-Dried Calamari - Pla Muk Haeng\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6581-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6581-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6581-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6581-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6581-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6581-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6581-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6581-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6581-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6581-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sun-Dried Calamari - Pla Muk Haeng \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120669\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120669\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6587-new.jpg\" alt=\"Stewed Beef Plate - Nuer Peuay\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6587-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6587-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6587-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6587-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6587-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6587-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6587-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6587-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6587-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6587-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stewed Beef Plate - Nuer Peuay \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But other dishes were sublime. A dish called bitter melon salad, which had shrimp, scant pieces of bitter melon, and ground pork as the dominant ingredient (and also seemed rather larb-like) was a symphony of flavors, perfectly accentuated by chili and lime. “In Thailand, we believe that the more bitter something is, the better it is for you,” Kay instructed. It was that version of larb that we could have seen being called the best in the industry. The fish and beef soups were both so delicious and unusual, it was impossible to discern which we liked better. Mouth on fire, be damned, I kept going back for more. A sweet and spicy black bass came to the table fried into a shallow U, as if it were posing, head and tail perfectly aloft. A stir-fried green curry with beef was delicate and fragrant, a much more refined version than what we’re used to (which isn’t bad to begin with).\u003c/p>\n\u003cfigure id=\"attachment_120673\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120673\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6622-new.jpg\" alt=\"Bitter Melon Salad - Yum Ma-Ra Koong Sod\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6622-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6622-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6622-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6622-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6622-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6622-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6622-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6622-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6622-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6622-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bitter Melon Salad - Yum Ma-Ra Koong Sod \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120675\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120675\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6649-new.jpg\" alt=\"Sturgeon Stir-Fried with Black Pepper - Pla Prik Thai\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6649-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6649-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6649-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6649-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6649-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6649-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6649-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6649-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6649-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6649-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sturgeon Stir-Fried with Black Pepper - Pla Prik Thai \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120655\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120655\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_1118-new.jpg\" alt=\"Black Bass Sweet and Spicy - Pla Sam Ros\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1118-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1118-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1118-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1118-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1118-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1118-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1118-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1118-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1118-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1118-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Black Bass Sweet and Spicy - Pla Sam Ros \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120676\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120676\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6663-new.jpg\" alt=\"Crispy Catfish with Chili Paste - Prik Khing Pla Dook Fu\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6663-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6663-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6663-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6663-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6663-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6663-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6663-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6663-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6663-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6663-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Crispy Catfish with Chili Paste - Prik Khing Pla Dook Fu \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120677\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120677\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6671-new.jpg\" alt=\"Stir-Fried Green Curry with Beef - Keawn Wan Pad Heang\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6671-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6671-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6671-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6671-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6671-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6671-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6671-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6671-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6671-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6671-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stir-Fried Green Curry with Beef - Keawn Wan Pad Heang \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We thought we’d leave most of the dessert untouched, a sweet black sticky rice with coconut milk and Longan, a cousin of the lychee, but that was not to happen; the unctuous rice with just the right amount of sweetness had us going back for more.\u003c/p>\n\u003cfigure id=\"attachment_120678\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120678\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6675-new.jpg\" alt=\"Dessert: Thai-Esan Sweet Black Sticky Rice with Longan\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6675-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6675-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6675-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6675-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6675-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6675-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6675-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6675-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6675-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6675-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dessert: Thai-Esan Sweet Black Sticky Rice with Longan \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>According to the introduction Kay gave us, Silagorn could have retired back to Thailand after opening Lers Ros, but instead he opened two more. “His passion is cooking,” Kay told us. “All he wants to do is cook.”\u003c/p>\n\u003cp>Lucky San Francisco. With cooking like that, all we wanted to do was eat.\u003c/p>\n\u003cfigure id=\"attachment_120665\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120665\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6551-new.jpg\" alt=\"The view from outside looking into the Esan Classic main dining area.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6551-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6551-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6551-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6551-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6551-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6551-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6551-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6551-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6551-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6551-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The view from outside looking into the Esan Classic main dining area. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.esanclassic.com/\">\u003cstrong>Esan Classic\u003c/strong>\u003c/a> (website not active yet)\u003cbr>\n739 Larkin St. [\u003ca href=\"https://www.google.com/maps/place/Esan+Classic/@37.7849199,-122.4201876,17z/data=!3m1!4b1!4m5!3m4!1s0x808580912e647a7b:0x55950d43d285b814!8m2!3d37.7849157!4d-122.4179989\">map\u003c/a>]\u003cbr>\nHours: Open Sun-Thu, 11am-12am and Fri-Sat, 11am-2am.\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/esanclassicsf/\">esanclassicsf\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/explore/locations/1513196112317547/esan-classic/\">@Esan-Classic\u003c/a>\u003cbr>\nPrice Range: $$ entrees from $10.95 to $35.95 (with most averaging around $15 to $20)\u003c/p>\n\u003cfigure id=\"attachment_120656\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg class=\"size-full wp-image-120656\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_1135-new.jpg\" alt=\"The neon sign at night outside Esan Classic \" width=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1135-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1135-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1135-new-800x1066.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1135-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1135-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1135-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1135-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1135-new-520x693.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">The neon sign at night outside Esan Classic \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n",
"disqusIdentifier": "120543 https://ww2.kqed.org/bayareabites/?p=120543",
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"excerpt": "Chefs Tom Silargorn and Chanon Hutasingh, of the popular Lers Ros restaurants, bring food from Silargorn's native Isan region of Thailand to the Tenderloin, in a sleek spot that's open late. ",
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"description": "Chefs Tom Silargorn and Chanon Hutasingh, of the popular Lers Ros restaurants, bring food from Silargorn's native Isan region of Thailand to the Tenderloin, in a sleek spot that's open late. ",
"title": "Preview: Esan Classic brings lesser-known Thai flavors to the Tenderloin | KQED",
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"headline": "Preview: Esan Classic brings lesser-known Thai flavors to the Tenderloin",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The first thing we were told when we entered Esan Classic, the new Thai restaurant on the edge of the Tenderloin for a recent media preview was “this is the most expensive Thai restaurant project in San Francisco; it was two and a half years in the making.”\u003c/p>\n\u003cp>With an introduction like that, it’s hard not to have impossibly high expectations. Several courses in, one diner in our group declared that the Tom Yum Pla Kao, a hot and sour soup with black cod, was the best soup he had ever eaten in his life. Judging by that comment, our expectations were mostly met.\u003c/p>\n\u003cfigure id=\"attachment_120674\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120674\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6633-new.jpg\" alt=\"Hot & Sour Soup with Black Cod - Tom Yum Pla Kao\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6633-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6633-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6633-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6633-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6633-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6633-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6633-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6633-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6633-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6633-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Hot & Sour Soup with Black Cod - Tom Yum Pla Kao \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Esan Classic is the fourth restaurant opened by owner Tom Silargorn, who owns the three popular \u003ca href=\"http://lersros.com/\">Lers Ros Thai\u003c/a> restaurants, with the original one being right across the street.\u003c/p>\n\u003cfigure id=\"attachment_120664\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003cimg class=\"size-full wp-image-120664\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6549-new.jpg\" alt=\"The entrance to Esan Classic\" width=\"500\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6549-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6549-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6549-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6549-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6549-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6549-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6549-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6549-new-520x780.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">The entrance to Esan Classic \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“The Esan province of Thailand has the most rare food, and there are not a lot of people doing it, and even when people are, the authenticity is not up to par” explained Rene Colorado, the restaurant group’s general manager. “You’ll taste certain flowers and herbs here that are very expensive to import, but they’re doing it to have the most authentic flavors.”\u003c/p>\n\u003cp>Silargorn comes from the Esan province, (also spelled Isan or Isaan) which is in the northeast of Thailand. Given that it borders both Laos and Cambodia, there is significant overlap in both culture and food; for instance, while larb (a salad made from ground meat) is considered the national dish of Laos, it is also equally popular in Esan.\u003c/p>\n\u003cfigure id=\"attachment_120671\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120671\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6600-new.jpg\" alt=\"Ground Pork Salad - Larb Pork\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6600-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6600-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6600-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6600-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6600-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6600-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6600-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6600-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6600-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6600-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ground Pork Salad - Larb Pork \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While Esan is also known as the poorest region of Thailand, as it does not see the same amount of tourism as the south, that is not apparent at the restaurant, which has a sleek, sunken dining room, high ceilings, and oversized images of women reminiscent of eighties artist \u003ca href=\"http://www.patricknagel.com/\">Patrick Nagel\u003c/a> on the walls. It has bit of a nightclub feel (though with sports on two tvs in the bar) and intends to stay open until 2 am on weekends, though as of now, there is wine and beer, but no liquor license.)\u003c/p>\n\u003cfigure id=\"attachment_120659\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120659\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6522-new.jpg\" alt=\"The entrance to the kitchen at Esan Classic. Owner and chef Tom Silargorn is visible in the left window.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6522-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6522-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6522-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6522-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6522-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6522-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6522-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6522-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6522-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6522-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The entrance to the kitchen at Esan Classic. Owner and chef Tom Silargorn is visible in the left window. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120657\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120657\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6514-new.jpg\" alt=\"The bar at Esan currently serves wine and beer.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6514-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6514-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6514-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6514-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6514-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6514-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6514-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6514-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6514-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6514-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The bar at Esan currently serves wine and beer. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This media dinner was the first this reporter had ever been to where a host introduced each course with a microphone from a stage.\u003c/p>\n\u003cfigure id=\"attachment_120649\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120649\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6568-new.jpg\" alt=\"Goody Kay announces each course being served from a stage at Esan Classic's preview dinner.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6568-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6568-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6568-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6568-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6568-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6568-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6568-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6568-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6568-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6568-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Goody Kay announces each course being served from a stage at Esan Classic's preview dinner. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Although Goody Kay has lived here for years, he is somewhat of an influencer in Thailand, he told us privately, and was wearing sparkling silver shoes with spikes.\u003c/p>\n\u003cfigure id=\"attachment_120680\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120680\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6681-new.jpg\" alt=\"Goody Kay (L) introduces chef Chanon Hutasingh (R) who is overseeing the kitchen at Esan Classic.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6681-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6681-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6681-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6681-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6681-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6681-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6681-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6681-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6681-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6681-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Goody Kay (L) introduces chef Chanon Hutasingh (R) who is overseeing the kitchen at Esan Classic. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Guests were treated to eleven courses, handpicked by Silargorn and Chef Chanon Hutasingh as their favorite dishes, and most representative of Esan cuisine. (Hutasingh is the chef that will oversee the kitchen at Esan Classic). It probably goes without saying that there was no pad thai or peanut sauce in sight. It must have been a difficult choice, given the menu is oversized and runs 11 pages long and has over 120 dishes on offer.\u003c/p>\n\u003cfigure id=\"attachment_120662\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120662\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6534-new.jpg\" alt=\"Esan Classic media preview menu.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6534-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6534-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6534-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6534-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6534-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6534-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6534-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6534-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6534-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6534-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Esan Classic media preview menu. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For the more adventurous eater, frogs legs and pork intestines and chicken hearts and gizzards are all on the menu.\u003c/p>\n\u003cfigure id=\"attachment_120651\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg class=\"size-full wp-image-120651\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_1109-new.jpg\" alt=\"Serving soup tableside at Esan Classic. Lers Ros can be seen out the window across the street.\" width=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1109-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1109-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1109-new-800x1066.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1109-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1109-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1109-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1109-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1109-new-520x693.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Serving soup tableside at Esan Classic. Lers Ros can be seen out the window across the street. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But we still experienced numerous flavors that were new to us; with the heat coming from both fresh and fried chilies, building up slowly throughout the meal. For instance, the above-mentioned tom yum soup had fresh chilies while the course that followed was a beef and chili powder soup.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/meNlzf1rQjM'\n title='//www.youtube.com/embed/meNlzf1rQjM'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>There were some misses. An appetizer of sun-dried calamari had guests wondering whether the squid – which looked almost like French fries – was best honored by this method. While it was certainly a new way to eat it, diners seemed more puzzled than wowed. A stewed beef plate made with tendon had a divine chili paste, but despite the long cooking time at very low heat, in some cases, there was much more fat than meat; large chunks were left on the plate. Despite Kay calling their larb “the best in the industry,” strings of fried pork fat were a bit too chewy to fully enjoy.\u003c/p>\n\u003cfigure id=\"attachment_120668\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120668\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6581-new.jpg\" alt=\"Sun-Dried Calamari - Pla Muk Haeng\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6581-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6581-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6581-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6581-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6581-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6581-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6581-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6581-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6581-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6581-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sun-Dried Calamari - Pla Muk Haeng \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120669\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120669\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6587-new.jpg\" alt=\"Stewed Beef Plate - Nuer Peuay\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6587-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6587-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6587-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6587-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6587-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6587-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6587-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6587-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6587-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6587-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stewed Beef Plate - Nuer Peuay \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But other dishes were sublime. A dish called bitter melon salad, which had shrimp, scant pieces of bitter melon, and ground pork as the dominant ingredient (and also seemed rather larb-like) was a symphony of flavors, perfectly accentuated by chili and lime. “In Thailand, we believe that the more bitter something is, the better it is for you,” Kay instructed. It was that version of larb that we could have seen being called the best in the industry. The fish and beef soups were both so delicious and unusual, it was impossible to discern which we liked better. Mouth on fire, be damned, I kept going back for more. A sweet and spicy black bass came to the table fried into a shallow U, as if it were posing, head and tail perfectly aloft. A stir-fried green curry with beef was delicate and fragrant, a much more refined version than what we’re used to (which isn’t bad to begin with).\u003c/p>\n\u003cfigure id=\"attachment_120673\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120673\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6622-new.jpg\" alt=\"Bitter Melon Salad - Yum Ma-Ra Koong Sod\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6622-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6622-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6622-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6622-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6622-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6622-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6622-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6622-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6622-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6622-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bitter Melon Salad - Yum Ma-Ra Koong Sod \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120675\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120675\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6649-new.jpg\" alt=\"Sturgeon Stir-Fried with Black Pepper - Pla Prik Thai\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6649-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6649-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6649-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6649-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6649-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6649-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6649-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6649-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6649-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6649-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sturgeon Stir-Fried with Black Pepper - Pla Prik Thai \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120655\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120655\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_1118-new.jpg\" alt=\"Black Bass Sweet and Spicy - Pla Sam Ros\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1118-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1118-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1118-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1118-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1118-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1118-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1118-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1118-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1118-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1118-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Black Bass Sweet and Spicy - Pla Sam Ros \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120676\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120676\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6663-new.jpg\" alt=\"Crispy Catfish with Chili Paste - Prik Khing Pla Dook Fu\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6663-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6663-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6663-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6663-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6663-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6663-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6663-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6663-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6663-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6663-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Crispy Catfish with Chili Paste - Prik Khing Pla Dook Fu \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120677\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120677\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6671-new.jpg\" alt=\"Stir-Fried Green Curry with Beef - Keawn Wan Pad Heang\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6671-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6671-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6671-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6671-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6671-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6671-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6671-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6671-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6671-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6671-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stir-Fried Green Curry with Beef - Keawn Wan Pad Heang \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We thought we’d leave most of the dessert untouched, a sweet black sticky rice with coconut milk and Longan, a cousin of the lychee, but that was not to happen; the unctuous rice with just the right amount of sweetness had us going back for more.\u003c/p>\n\u003cfigure id=\"attachment_120678\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120678\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6675-new.jpg\" alt=\"Dessert: Thai-Esan Sweet Black Sticky Rice with Longan\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6675-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6675-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6675-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6675-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6675-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6675-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6675-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6675-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6675-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6675-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dessert: Thai-Esan Sweet Black Sticky Rice with Longan \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>According to the introduction Kay gave us, Silagorn could have retired back to Thailand after opening Lers Ros, but instead he opened two more. “His passion is cooking,” Kay told us. “All he wants to do is cook.”\u003c/p>\n\u003cp>Lucky San Francisco. With cooking like that, all we wanted to do was eat.\u003c/p>\n\u003cfigure id=\"attachment_120665\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120665\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6551-new.jpg\" alt=\"The view from outside looking into the Esan Classic main dining area.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6551-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6551-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6551-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6551-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6551-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6551-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6551-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6551-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6551-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6551-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The view from outside looking into the Esan Classic main dining area. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.esanclassic.com/\">\u003cstrong>Esan Classic\u003c/strong>\u003c/a> (website not active yet)\u003cbr>\n739 Larkin St. [\u003ca href=\"https://www.google.com/maps/place/Esan+Classic/@37.7849199,-122.4201876,17z/data=!3m1!4b1!4m5!3m4!1s0x808580912e647a7b:0x55950d43d285b814!8m2!3d37.7849157!4d-122.4179989\">map\u003c/a>]\u003cbr>\nHours: Open Sun-Thu, 11am-12am and Fri-Sat, 11am-2am.\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/esanclassicsf/\">esanclassicsf\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/explore/locations/1513196112317547/esan-classic/\">@Esan-Classic\u003c/a>\u003cbr>\nPrice Range: $$ entrees from $10.95 to $35.95 (with most averaging around $15 to $20)\u003c/p>\n\u003cfigure id=\"attachment_120656\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg class=\"size-full wp-image-120656\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_1135-new.jpg\" alt=\"The neon sign at night outside Esan Classic \" width=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1135-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1135-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1135-new-800x1066.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1135-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1135-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1135-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1135-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1135-new-520x693.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">The neon sign at night outside Esan Classic \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "For a Sweet Jewish New Year: 10 Bay Area Bakeries with Honey Cake, Round Challah and more (G/F too)",
"title": "For a Sweet Jewish New Year: 10 Bay Area Bakeries with Honey Cake, Round Challah and more (G/F too)",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>My grandmother swore the secret to her moist Rosh Hashanah honey cake was the black cherry soda she added to the batter. Although I never discovered the origin of her quirky recipe, I have often recreated it to feel close to her memory.\u003c/p>\n\u003cp>This year, if I don’t have time to bake, no worries, as there’s a bevy of bakeries preparing classic treats to celebrate the Jewish New Year 5778 that begins the night of September 20. The traditional way to usher in Rosh Hashanah is with apple slices dipped in honey, signifying a wish for a sweet year ahead. Honey also has a starring role in dark, spiced honey cake, while the apples, which are believed to have healing properties, find their way into various cakes and baked goods. The third member of the edible holiday triumvirate is a round challah, whose circular shape symbolizes the cycle of life. Its chubby braided coils are variously described as a “turban,” “ring,” \"spiral\" or “crown.” The round loaves can be plain, studded with raisins or sprinkled with seeds or nuts.\u003c/p>\n\u003cfigure id=\"attachment_120615\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120615\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/2-apples-and-honey_am-new.jpg\" alt=\"Dipping apple slices in honey is the traditional way to wish for a sweet year ahead.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/2-apples-and-honey_am-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/2-apples-and-honey_am-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/2-apples-and-honey_am-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/2-apples-and-honey_am-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/2-apples-and-honey_am-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/2-apples-and-honey_am-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/2-apples-and-honey_am-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/2-apples-and-honey_am-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/2-apples-and-honey_am-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/2-apples-and-honey_am-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dipping apple slices in honey is the traditional way to wish for a sweet year ahead. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Jewish culture is by no means the only one to link eating sweet things with ensuring a new year filled with sweetness. A similarly optimistic coupling of food and future is enjoyed in New Year dishes from \u003ca href=\"https://www.justonecookbook.com/osechi-ryori-japanese-new-year-food/\">Japan\u003c/a>, \u003ca href=\"https://ww2.kqed.org/bayareabites/2014/01/30/this-lunar-new-year-the-horse-gallops-in-with-traditional-foods-of-tet\">Vietnam\u003c/a>, \u003ca href=\"https://ww2.kqed.org/bayareabites/2012/03/12/persian-new-year-welcomes-spring-with-symbolic-traditions-and-treats\">Persian Norooz\u003c/a>, to mention only a few. Among the multitude of \u003ca href=\"http://www.latimes.com/projects/la-fo-chinese-new-year-2017/\">meaningful dishes prepared for Chinese New Year\u003c/a>, \u003cem>\u003ca href=\"https://www.chinahighlights.com/travelguide/chinese-food/chinese-new-year-cake.htm\">nian gao \u003c/a>(\u003c/em>\u003cem>higher year\u003c/em>\u003cem>)\u003c/em> is a round, glutinous rice flour cake often decorated by an auspicious character for \"prosperity.\"\u003c/p>\n\u003ch2>Where to find Rosh Hashanah Cakes and Challah in the Bay Area\u003c/h2>\n\u003cp>Although many outlets will have these special breads and cakes available from two days up to a week, to avoid disappointment, it’s a good idea to pre-order, either in person, online or by phone, depending on each store’s preference. Some of the bakeries listed below also have several locations, so it’s best to check directly with the one you are planning to visit.\u003c/p>\n\u003cfigure id=\"attachment_120616\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120616\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new.jpg\" alt='Acme turban challah with raisins (you can see why they call it a \"turban\")' width=\"1920\" height=\"1645\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new-160x137.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new-800x685.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new-768x658.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new-1020x874.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new-1180x1011.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new-960x823.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new-240x206.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new-375x321.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new-520x446.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Acme turban challah with raisins (you can see why they call it a \"turban\") \u003ccite>(Courtesy Saul's Restaurant and Delicatessen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://www.acmebread.com/locations\">Acme Bread\u003c/a>, Berkeley and San Francisco\u003c/h3>\n\u003cp>Turban Challahs, either plain or with raisins\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Berkeley Store\u003c/strong> – Available Sept. 19, 20, 21, 29. They say they are making “plenty” but if you want to be sure, go in person and pre-pay up till two days before you want it.\u003c/p>\n\u003cp>\u003cstrong>SF Ferry Building\u003c/strong> - Available Sept. 19, 20, 21, 29. They will have a few extra for retail sales, but you can go in, order and pre-pay up until noon the day before you want it.\u003c/p>\n\u003ch3>\u003ca href=\"https://www.arizmendibakery.com/\">Arizmendi\u003c/a>, San Francisco\u003c/h3>\n\u003cp>Crown challah, either plain or raisin almond, and a honey tea cake loaf. Available Sept. 20 - 22 and 29 -30. Orders encouraged, call (415) 566-3117. Check with their other locations (San Rafael, Emeryville, Oakland) as each is independently owned.\u003c/p>\n\u003cfigure id=\"attachment_120617\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120617\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new.jpg\" alt=\"Avi Edri, co-owner of Frena Bakery, with one of their honey cakes.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Avi Edri, co-owner of Frena Bakery, with one of their honey cakes. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"https://www.frenabakery.com/\">Frena Bakery\u003c/a>, San Francisco\u003c/h3>\n\u003cp>The acclaim is rising for this new Kosher bakery’s Israeli street food: savory stuffed breads, jelly doughnuts and assorted baked goods.\u003c/p>\n\u003cp>In its first nine months, Frena has already attracted a diverse clientele to its SoMa bakery and will now celebrate its first Rosh Hashanah. Co-owner Avi Edri described the two kinds of honey cake they will feature, one made with coffee, the other with orange juice. Do order in advance, as he already has over 1000 pre-orders for honey cake from local schools and other groups.\u003c/p>\n\u003cfigure id=\"attachment_120618\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-120618\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/5-Frena-honey-cake_am-new.jpg\" alt=\"Frena Bakery's traditional honey cake.\" width=\"1000\" height=\"1210\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/5-Frena-honey-cake_am-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/5-Frena-honey-cake_am-new-160x194.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/5-Frena-honey-cake_am-new-800x968.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/5-Frena-honey-cake_am-new-768x929.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/5-Frena-honey-cake_am-new-960x1162.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/5-Frena-honey-cake_am-new-240x290.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/5-Frena-honey-cake_am-new-375x454.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/5-Frena-honey-cake_am-new-520x629.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Frena Bakery's traditional honey cake. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Since my family is from Eastern Europe (Ashkenazi) and Frena’s owners trace Moroccan, Libyan and Iraqi roots (Sephardic), I was curious whether honey cake was also part of Edri’s family tradition.\u003c/p>\n\u003cp>\"People always say it’s the traditional Rosh Hashanah sweet for Ashenazi Jews,\" agreed Edri, \"but my Libyan grandmother made it and told me she learned from her Libyan grandmother.”\u003c/p>\n\u003cp>Frena will also make round challahs, although not with raisins, which, Edri informed me, interfere with optimal rising. \"The round challah is a symbol for the circle of life,\" he said. \"And the repeating cycle of the year.\"\u003c/p>\n\u003cp>While honey cake is apparently universal for the holidays, Edri informed me that \u003cem>kugel\u003c/em> (a baked pudding or casserole) is definitely an Ashenazi taste. “My mom says it’s too sweet. Sephardics prefer savory baked things. One Rosh Hashanah tradition that is very Sephardic is a bowl of pomegranate seeds eaten with sugar or honey,” Edri told me. (An explanation is that pomegranates are thought to have 613 arils, the same number of commandments in the Torah.)\u003c/p>\n\u003cfigure id=\"attachment_120619\" class=\"wp-caption aligncenter\" style=\"max-width: 1750px\">\u003cimg class=\"size-full wp-image-120619\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new.jpg\" alt=\"Variations on a spiral challah by Noe Valley Bakery.\" width=\"1750\" height=\"1167\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new.jpg 1750w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new-520x347.jpg 520w\" sizes=\"(max-width: 1750px) 100vw, 1750px\">\u003cfigcaption class=\"wp-caption-text\">Variations on a spiral challah by Noe Valley Bakery. \u003ccite>(Courtesy Noe Valley Bakery)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"https://noevalleybakery.com/collections/rosh-hashanah\">Noe Valley Bakery\u003c/a>, San Francisco\u003c/h3>\n\u003cp>Spiral challah, plain or topped with poppy or sesame seeds, Raisin challah topped with almonds. Honey cake, a moist spice cake made with earl grey tea and bourbon and an apple streusel cake.\u003c/p>\n\u003cp>Orders can be placed anytime and picked up at either of the bakery’s locations (Noe Valley and West Portal) between Sept 20-30.\u003c/p>\n\u003cfigure id=\"attachment_120620\" class=\"wp-caption aligncenter\" style=\"max-width: 1152px\">\u003cimg class=\"size-full wp-image-120620\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/7-Wise-Sons-Round-Raisin-Challah_Wise-Sons-new.jpg\" alt=\"Challah with golden raisins by Wise Sons Deli\" width=\"1152\" height=\"720\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/7-Wise-Sons-Round-Raisin-Challah_Wise-Sons-new.jpg 1152w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/7-Wise-Sons-Round-Raisin-Challah_Wise-Sons-new-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/7-Wise-Sons-Round-Raisin-Challah_Wise-Sons-new-800x500.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/7-Wise-Sons-Round-Raisin-Challah_Wise-Sons-new-768x480.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/7-Wise-Sons-Round-Raisin-Challah_Wise-Sons-new-1020x638.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/7-Wise-Sons-Round-Raisin-Challah_Wise-Sons-new-960x600.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/7-Wise-Sons-Round-Raisin-Challah_Wise-Sons-new-240x150.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/7-Wise-Sons-Round-Raisin-Challah_Wise-Sons-new-375x234.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/7-Wise-Sons-Round-Raisin-Challah_Wise-Sons-new-520x325.jpg 520w\" sizes=\"(max-width: 1152px) 100vw, 1152px\">\u003cfigcaption class=\"wp-caption-text\">Challah with golden raisins by Wise Sons Deli \u003ccite>(Courtesy Wise Sons Deli)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://wisesonsdeli.com/catering/highholidays/\">Wise Sons Deli\u003c/a>, San Francisco\u003c/h3>\n\u003cp>Round raisin challah, from September 18 to the end of Yom Kippur (September 29-30) at all their locations, plus their retails partners, including Bi-rite Markets, Rainbow Grocery and Good Eggs.\u003c/p>\n\u003cfigure id=\"attachment_120621\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120621\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new.jpg\" alt=\"Honey cake and apple upside down cake by Hana from Saul's.\" width=\"1920\" height=\"1860\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new-160x155.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new-800x775.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new-768x744.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new-1020x988.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new-1180x1143.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new-960x930.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new-240x233.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new-375x363.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new-520x504.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new-32x32.jpg 32w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Honey cake and apple upside down cake by Hana from Saul's. \u003ccite>(Saul's Restaurant and Delicatessen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In the East Bay, three venerable spots happen to share the same stretch of North Berkeley’s Shattuck Avenue:\u003c/p>\n\u003ch3>\u003ca href=\"http://www.saulsdeli.com/\">Saul’s Restaurant and Delicatessen\u003c/a>, Berkeley\u003c/h3>\n\u003cp>Besides selling Acme’s turban challah, Saul’s features its own dessert creations: traditional moist honey cake and an upside down apple sponge cake are made by an Israeli baker named Hana. And Saul’s Executive chef and co-owner Peter Levitt adds his own spin on a “not-too-sweet apple noodle kugel” (maybe Avi Edri’s mother would even approve). All are available for pick-up Sept 20-21, which are the nights when Saul’s also serves an entire Rosh Hashanah dinner. \u003ca href=\"http://www.saulsdeli.com/rosh-hashanah/\">See menu\u003c/a>. Pre-order/reserve to be sure.\u003c/p>\n\u003ch3>\u003ca href=\"http://cheeseboardcollective.coop/\">Cheese Board Collective\u003c/a>, Berkeley\u003c/h3>\n\u003cp>The cheese shop and bakery is the (older) sister store to the legendary Cheese Board Pizzeria. The collective is celebrating its 50\u003csup>th\u003c/sup> year and has been making round turban fruited challahs for Rosh Hashanah for the last 45, with dried apricots, golden raisins and currants. Choice of topping: plain, poppy seeds, or mixed seeds. Available Sept. 20, 21 and 29. Order by phone only (510) 549-3183.\u003c/p>\n\u003cfigure id=\"attachment_120622\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120622\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new.jpg\" alt=\"Masse's Pastries' G/F apple walnut torte has layers of walnut almond sponge cake, sautéed apple compote and lightly spiced honey mascarpone Bavarian creme, encircled by a band of white chocolate, available in large and individual sizes.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Masse's Pastries' G/F apple walnut torte has layers of walnut almond sponge cake, sautéed apple compote and lightly spiced honey mascarpone Bavarian creme, encircled by a band of white chocolate, available in large and individual sizes. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://www.massespastries.com/\">Masse’s Pastries\u003c/a>, Berkeley\u003c/h3>\n\u003cp>If you are looking for something with a little more elegance, master pastry chef Paul Masse’s edible artwork may fill the bill. He trained in New York, worked in Switzerland and opened his intimate, stylish bakery 20 years ago. Paul and wife Marcia are committed to reflecting the cultural diversity of their North Berkeley neighborhood. Their creations honor a calendar full of holidays, from firecracker cakes for Lunar New Year to pomegranate cakes for Yalda, the Persian winter solstice celebration.\u003c/p>\n\u003cp>For Rosh Hashanah, Paul makes several items, including a spiced honey cake (recipe courtesy of a customer's mother in New Jersey), which he studs with pecans and orange slices, and a glazed apple frangipane tart with a hazelnut sablé crust. An apple walnut torte features a walnut sponge cake, caramelized apple compote and cinnamon mascarpone Bavarian crème. Heavenly layers, light as a cloud, and it’s also gluten-free! All cakes will be available starting Sept. 16, until the end of the month. Order by phone (510) 649-1004.\u003c/p>\n\u003cp>Speaking of gluten-free, if you need a \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/09/30/5-dedicated-gluten-free-bakeries-around-the-bay-area/\">\u003cstrong>“Dedicated Gluten Free Bakery”\u003c/strong>\u003c/a> here are two that make Rosh Hashanah treats:\u003c/p>\n\u003ch3>\u003ca href=\"https://www.mariposabaking.com/\">Mariposa Bakery\u003c/a>, Oakland and San Francisco\u003c/h3>\n\u003cp>Mariposa's G/F honey cake in a bundt spiral, topped with toasted almonds, available Sept. 14-21 and round challah available Sept. 19-21. They also do mail orders all over the country, if you want to send a loved one a G/F Rosh Hashanah treat.\u003c/p>\n\u003cfigure id=\"attachment_120623\" class=\"wp-caption aligncenter\" style=\"max-width: 907px\">\u003cimg class=\"size-full wp-image-120623\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/Screen-Shot-of-Mariposas-g_f-honey-cake-new.jpg\" alt=\"Mariposa's G/F honey bundt cake.\" width=\"907\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-of-Mariposas-g_f-honey-cake-new.jpg 907w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-of-Mariposas-g_f-honey-cake-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-of-Mariposas-g_f-honey-cake-new-800x602.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-of-Mariposas-g_f-honey-cake-new-768x577.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-of-Mariposas-g_f-honey-cake-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-of-Mariposas-g_f-honey-cake-new-375x282.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-of-Mariposas-g_f-honey-cake-new-520x391.jpg 520w\" sizes=\"(max-width: 907px) 100vw, 907px\">\u003cfigcaption class=\"wp-caption-text\">Mariposa's G/F honey bundt cake. \u003ccite>(Courtesy Mariposa Bakery)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://flourcraftbakery.com/\"> Flour Craft Bakery\u003c/a>, San Anselmo\u003c/h3>\n\u003cp>Owner and pastry chef Heather Hardcastle will make G/F large and small round challahs, and an apple and honey galette, Available Sept. 20-22.\u003c/p>\n\u003cp>Perusing the swarm of honey cake recipes, I am struck by a revelation: they each contain a wet, \"wild card.\" Besides the conventional cake ingredients of honey, flour, oil, spices and eggs, there is a variable fluid: sometimes coffee, tea, orange juice and/or whiskey or bourbon. My grandmother’s black cherry soda is just the liquid outlier that made her honey cake quintessentially hers!\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>\u003cb>L'Shanah Tovah!\u003c/b>\u003c/em> (Happy New Year)!\u003c/p>\n\n",
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"excerpt": "Honey cake and round challahs are as important as apples and honey to celebrate Rosh Hashanah, the Jewish New Year. The Bay Area has a bevy of bakeries (including gluten-free) making these festive treats. Here's a list of 10 where you can find them.",
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"description": "Honey cake and round challahs are as important as apples and honey to celebrate Rosh Hashanah, the Jewish New Year. The Bay Area has a bevy of bakeries (including gluten-free) making these festive treats. Here's a list of 10 where you can find them.",
"title": "For a Sweet Jewish New Year: 10 Bay Area Bakeries with Honey Cake, Round Challah and more (G/F too) | KQED",
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"headline": "For a Sweet Jewish New Year: 10 Bay Area Bakeries with Honey Cake, Round Challah and more (G/F too)",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>My grandmother swore the secret to her moist Rosh Hashanah honey cake was the black cherry soda she added to the batter. Although I never discovered the origin of her quirky recipe, I have often recreated it to feel close to her memory.\u003c/p>\n\u003cp>This year, if I don’t have time to bake, no worries, as there’s a bevy of bakeries preparing classic treats to celebrate the Jewish New Year 5778 that begins the night of September 20. The traditional way to usher in Rosh Hashanah is with apple slices dipped in honey, signifying a wish for a sweet year ahead. Honey also has a starring role in dark, spiced honey cake, while the apples, which are believed to have healing properties, find their way into various cakes and baked goods. The third member of the edible holiday triumvirate is a round challah, whose circular shape symbolizes the cycle of life. Its chubby braided coils are variously described as a “turban,” “ring,” \"spiral\" or “crown.” The round loaves can be plain, studded with raisins or sprinkled with seeds or nuts.\u003c/p>\n\u003cfigure id=\"attachment_120615\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120615\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/2-apples-and-honey_am-new.jpg\" alt=\"Dipping apple slices in honey is the traditional way to wish for a sweet year ahead.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/2-apples-and-honey_am-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/2-apples-and-honey_am-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/2-apples-and-honey_am-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/2-apples-and-honey_am-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/2-apples-and-honey_am-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/2-apples-and-honey_am-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/2-apples-and-honey_am-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/2-apples-and-honey_am-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/2-apples-and-honey_am-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/2-apples-and-honey_am-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dipping apple slices in honey is the traditional way to wish for a sweet year ahead. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Jewish culture is by no means the only one to link eating sweet things with ensuring a new year filled with sweetness. A similarly optimistic coupling of food and future is enjoyed in New Year dishes from \u003ca href=\"https://www.justonecookbook.com/osechi-ryori-japanese-new-year-food/\">Japan\u003c/a>, \u003ca href=\"https://ww2.kqed.org/bayareabites/2014/01/30/this-lunar-new-year-the-horse-gallops-in-with-traditional-foods-of-tet\">Vietnam\u003c/a>, \u003ca href=\"https://ww2.kqed.org/bayareabites/2012/03/12/persian-new-year-welcomes-spring-with-symbolic-traditions-and-treats\">Persian Norooz\u003c/a>, to mention only a few. Among the multitude of \u003ca href=\"http://www.latimes.com/projects/la-fo-chinese-new-year-2017/\">meaningful dishes prepared for Chinese New Year\u003c/a>, \u003cem>\u003ca href=\"https://www.chinahighlights.com/travelguide/chinese-food/chinese-new-year-cake.htm\">nian gao \u003c/a>(\u003c/em>\u003cem>higher year\u003c/em>\u003cem>)\u003c/em> is a round, glutinous rice flour cake often decorated by an auspicious character for \"prosperity.\"\u003c/p>\n\u003ch2>Where to find Rosh Hashanah Cakes and Challah in the Bay Area\u003c/h2>\n\u003cp>Although many outlets will have these special breads and cakes available from two days up to a week, to avoid disappointment, it’s a good idea to pre-order, either in person, online or by phone, depending on each store’s preference. Some of the bakeries listed below also have several locations, so it’s best to check directly with the one you are planning to visit.\u003c/p>\n\u003cfigure id=\"attachment_120616\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120616\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new.jpg\" alt='Acme turban challah with raisins (you can see why they call it a \"turban\")' width=\"1920\" height=\"1645\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new-160x137.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new-800x685.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new-768x658.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new-1020x874.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new-1180x1011.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new-960x823.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new-240x206.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new-375x321.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new-520x446.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Acme turban challah with raisins (you can see why they call it a \"turban\") \u003ccite>(Courtesy Saul's Restaurant and Delicatessen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://www.acmebread.com/locations\">Acme Bread\u003c/a>, Berkeley and San Francisco\u003c/h3>\n\u003cp>Turban Challahs, either plain or with raisins\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Berkeley Store\u003c/strong> – Available Sept. 19, 20, 21, 29. They say they are making “plenty” but if you want to be sure, go in person and pre-pay up till two days before you want it.\u003c/p>\n\u003cp>\u003cstrong>SF Ferry Building\u003c/strong> - Available Sept. 19, 20, 21, 29. They will have a few extra for retail sales, but you can go in, order and pre-pay up until noon the day before you want it.\u003c/p>\n\u003ch3>\u003ca href=\"https://www.arizmendibakery.com/\">Arizmendi\u003c/a>, San Francisco\u003c/h3>\n\u003cp>Crown challah, either plain or raisin almond, and a honey tea cake loaf. Available Sept. 20 - 22 and 29 -30. Orders encouraged, call (415) 566-3117. Check with their other locations (San Rafael, Emeryville, Oakland) as each is independently owned.\u003c/p>\n\u003cfigure id=\"attachment_120617\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120617\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new.jpg\" alt=\"Avi Edri, co-owner of Frena Bakery, with one of their honey cakes.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Avi Edri, co-owner of Frena Bakery, with one of their honey cakes. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"https://www.frenabakery.com/\">Frena Bakery\u003c/a>, San Francisco\u003c/h3>\n\u003cp>The acclaim is rising for this new Kosher bakery’s Israeli street food: savory stuffed breads, jelly doughnuts and assorted baked goods.\u003c/p>\n\u003cp>In its first nine months, Frena has already attracted a diverse clientele to its SoMa bakery and will now celebrate its first Rosh Hashanah. Co-owner Avi Edri described the two kinds of honey cake they will feature, one made with coffee, the other with orange juice. Do order in advance, as he already has over 1000 pre-orders for honey cake from local schools and other groups.\u003c/p>\n\u003cfigure id=\"attachment_120618\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-120618\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/5-Frena-honey-cake_am-new.jpg\" alt=\"Frena Bakery's traditional honey cake.\" width=\"1000\" height=\"1210\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/5-Frena-honey-cake_am-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/5-Frena-honey-cake_am-new-160x194.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/5-Frena-honey-cake_am-new-800x968.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/5-Frena-honey-cake_am-new-768x929.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/5-Frena-honey-cake_am-new-960x1162.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/5-Frena-honey-cake_am-new-240x290.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/5-Frena-honey-cake_am-new-375x454.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/5-Frena-honey-cake_am-new-520x629.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Frena Bakery's traditional honey cake. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Since my family is from Eastern Europe (Ashkenazi) and Frena’s owners trace Moroccan, Libyan and Iraqi roots (Sephardic), I was curious whether honey cake was also part of Edri’s family tradition.\u003c/p>\n\u003cp>\"People always say it’s the traditional Rosh Hashanah sweet for Ashenazi Jews,\" agreed Edri, \"but my Libyan grandmother made it and told me she learned from her Libyan grandmother.”\u003c/p>\n\u003cp>Frena will also make round challahs, although not with raisins, which, Edri informed me, interfere with optimal rising. \"The round challah is a symbol for the circle of life,\" he said. \"And the repeating cycle of the year.\"\u003c/p>\n\u003cp>While honey cake is apparently universal for the holidays, Edri informed me that \u003cem>kugel\u003c/em> (a baked pudding or casserole) is definitely an Ashenazi taste. “My mom says it’s too sweet. Sephardics prefer savory baked things. One Rosh Hashanah tradition that is very Sephardic is a bowl of pomegranate seeds eaten with sugar or honey,” Edri told me. (An explanation is that pomegranates are thought to have 613 arils, the same number of commandments in the Torah.)\u003c/p>\n\u003cfigure id=\"attachment_120619\" class=\"wp-caption aligncenter\" style=\"max-width: 1750px\">\u003cimg class=\"size-full wp-image-120619\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new.jpg\" alt=\"Variations on a spiral challah by Noe Valley Bakery.\" width=\"1750\" height=\"1167\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new.jpg 1750w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new-520x347.jpg 520w\" sizes=\"(max-width: 1750px) 100vw, 1750px\">\u003cfigcaption class=\"wp-caption-text\">Variations on a spiral challah by Noe Valley Bakery. \u003ccite>(Courtesy Noe Valley Bakery)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"https://noevalleybakery.com/collections/rosh-hashanah\">Noe Valley Bakery\u003c/a>, San Francisco\u003c/h3>\n\u003cp>Spiral challah, plain or topped with poppy or sesame seeds, Raisin challah topped with almonds. Honey cake, a moist spice cake made with earl grey tea and bourbon and an apple streusel cake.\u003c/p>\n\u003cp>Orders can be placed anytime and picked up at either of the bakery’s locations (Noe Valley and West Portal) between Sept 20-30.\u003c/p>\n\u003cfigure id=\"attachment_120620\" class=\"wp-caption aligncenter\" style=\"max-width: 1152px\">\u003cimg class=\"size-full wp-image-120620\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/7-Wise-Sons-Round-Raisin-Challah_Wise-Sons-new.jpg\" alt=\"Challah with golden raisins by Wise Sons Deli\" width=\"1152\" height=\"720\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/7-Wise-Sons-Round-Raisin-Challah_Wise-Sons-new.jpg 1152w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/7-Wise-Sons-Round-Raisin-Challah_Wise-Sons-new-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/7-Wise-Sons-Round-Raisin-Challah_Wise-Sons-new-800x500.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/7-Wise-Sons-Round-Raisin-Challah_Wise-Sons-new-768x480.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/7-Wise-Sons-Round-Raisin-Challah_Wise-Sons-new-1020x638.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/7-Wise-Sons-Round-Raisin-Challah_Wise-Sons-new-960x600.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/7-Wise-Sons-Round-Raisin-Challah_Wise-Sons-new-240x150.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/7-Wise-Sons-Round-Raisin-Challah_Wise-Sons-new-375x234.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/7-Wise-Sons-Round-Raisin-Challah_Wise-Sons-new-520x325.jpg 520w\" sizes=\"(max-width: 1152px) 100vw, 1152px\">\u003cfigcaption class=\"wp-caption-text\">Challah with golden raisins by Wise Sons Deli \u003ccite>(Courtesy Wise Sons Deli)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://wisesonsdeli.com/catering/highholidays/\">Wise Sons Deli\u003c/a>, San Francisco\u003c/h3>\n\u003cp>Round raisin challah, from September 18 to the end of Yom Kippur (September 29-30) at all their locations, plus their retails partners, including Bi-rite Markets, Rainbow Grocery and Good Eggs.\u003c/p>\n\u003cfigure id=\"attachment_120621\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120621\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new.jpg\" alt=\"Honey cake and apple upside down cake by Hana from Saul's.\" width=\"1920\" height=\"1860\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new-160x155.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new-800x775.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new-768x744.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new-1020x988.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new-1180x1143.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new-960x930.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new-240x233.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new-375x363.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new-520x504.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new-32x32.jpg 32w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Honey cake and apple upside down cake by Hana from Saul's. \u003ccite>(Saul's Restaurant and Delicatessen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In the East Bay, three venerable spots happen to share the same stretch of North Berkeley’s Shattuck Avenue:\u003c/p>\n\u003ch3>\u003ca href=\"http://www.saulsdeli.com/\">Saul’s Restaurant and Delicatessen\u003c/a>, Berkeley\u003c/h3>\n\u003cp>Besides selling Acme’s turban challah, Saul’s features its own dessert creations: traditional moist honey cake and an upside down apple sponge cake are made by an Israeli baker named Hana. And Saul’s Executive chef and co-owner Peter Levitt adds his own spin on a “not-too-sweet apple noodle kugel” (maybe Avi Edri’s mother would even approve). All are available for pick-up Sept 20-21, which are the nights when Saul’s also serves an entire Rosh Hashanah dinner. \u003ca href=\"http://www.saulsdeli.com/rosh-hashanah/\">See menu\u003c/a>. Pre-order/reserve to be sure.\u003c/p>\n\u003ch3>\u003ca href=\"http://cheeseboardcollective.coop/\">Cheese Board Collective\u003c/a>, Berkeley\u003c/h3>\n\u003cp>The cheese shop and bakery is the (older) sister store to the legendary Cheese Board Pizzeria. The collective is celebrating its 50\u003csup>th\u003c/sup> year and has been making round turban fruited challahs for Rosh Hashanah for the last 45, with dried apricots, golden raisins and currants. Choice of topping: plain, poppy seeds, or mixed seeds. Available Sept. 20, 21 and 29. Order by phone only (510) 549-3183.\u003c/p>\n\u003cfigure id=\"attachment_120622\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120622\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new.jpg\" alt=\"Masse's Pastries' G/F apple walnut torte has layers of walnut almond sponge cake, sautéed apple compote and lightly spiced honey mascarpone Bavarian creme, encircled by a band of white chocolate, available in large and individual sizes.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Masse's Pastries' G/F apple walnut torte has layers of walnut almond sponge cake, sautéed apple compote and lightly spiced honey mascarpone Bavarian creme, encircled by a band of white chocolate, available in large and individual sizes. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://www.massespastries.com/\">Masse’s Pastries\u003c/a>, Berkeley\u003c/h3>\n\u003cp>If you are looking for something with a little more elegance, master pastry chef Paul Masse’s edible artwork may fill the bill. He trained in New York, worked in Switzerland and opened his intimate, stylish bakery 20 years ago. Paul and wife Marcia are committed to reflecting the cultural diversity of their North Berkeley neighborhood. Their creations honor a calendar full of holidays, from firecracker cakes for Lunar New Year to pomegranate cakes for Yalda, the Persian winter solstice celebration.\u003c/p>\n\u003cp>For Rosh Hashanah, Paul makes several items, including a spiced honey cake (recipe courtesy of a customer's mother in New Jersey), which he studs with pecans and orange slices, and a glazed apple frangipane tart with a hazelnut sablé crust. An apple walnut torte features a walnut sponge cake, caramelized apple compote and cinnamon mascarpone Bavarian crème. Heavenly layers, light as a cloud, and it’s also gluten-free! All cakes will be available starting Sept. 16, until the end of the month. Order by phone (510) 649-1004.\u003c/p>\n\u003cp>Speaking of gluten-free, if you need a \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/09/30/5-dedicated-gluten-free-bakeries-around-the-bay-area/\">\u003cstrong>“Dedicated Gluten Free Bakery”\u003c/strong>\u003c/a> here are two that make Rosh Hashanah treats:\u003c/p>\n\u003ch3>\u003ca href=\"https://www.mariposabaking.com/\">Mariposa Bakery\u003c/a>, Oakland and San Francisco\u003c/h3>\n\u003cp>Mariposa's G/F honey cake in a bundt spiral, topped with toasted almonds, available Sept. 14-21 and round challah available Sept. 19-21. They also do mail orders all over the country, if you want to send a loved one a G/F Rosh Hashanah treat.\u003c/p>\n\u003cfigure id=\"attachment_120623\" class=\"wp-caption aligncenter\" style=\"max-width: 907px\">\u003cimg class=\"size-full wp-image-120623\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/Screen-Shot-of-Mariposas-g_f-honey-cake-new.jpg\" alt=\"Mariposa's G/F honey bundt cake.\" width=\"907\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-of-Mariposas-g_f-honey-cake-new.jpg 907w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-of-Mariposas-g_f-honey-cake-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-of-Mariposas-g_f-honey-cake-new-800x602.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-of-Mariposas-g_f-honey-cake-new-768x577.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-of-Mariposas-g_f-honey-cake-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-of-Mariposas-g_f-honey-cake-new-375x282.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-of-Mariposas-g_f-honey-cake-new-520x391.jpg 520w\" sizes=\"(max-width: 907px) 100vw, 907px\">\u003cfigcaption class=\"wp-caption-text\">Mariposa's G/F honey bundt cake. \u003ccite>(Courtesy Mariposa Bakery)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://flourcraftbakery.com/\"> Flour Craft Bakery\u003c/a>, San Anselmo\u003c/h3>\n\u003cp>Owner and pastry chef Heather Hardcastle will make G/F large and small round challahs, and an apple and honey galette, Available Sept. 20-22.\u003c/p>\n\u003cp>Perusing the swarm of honey cake recipes, I am struck by a revelation: they each contain a wet, \"wild card.\" Besides the conventional cake ingredients of honey, flour, oil, spices and eggs, there is a variable fluid: sometimes coffee, tea, orange juice and/or whiskey or bourbon. My grandmother’s black cherry soda is just the liquid outlier that made her honey cake quintessentially hers!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>\u003cb>L'Shanah Tovah!\u003c/b>\u003c/em> (Happy New Year)!\u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.",
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"tagline": "The flip side of gentrification, told through one town",
"info": "Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?",
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"tagline": "Exploring the Bay Area, one question at a time",
"info": "KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.",
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"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
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"order": 8
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},
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"source": "Commonwealth Club of California"
},
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"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
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"order": 9
},
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"hidden-brain": {
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"airtime": "SUN 7:30pm-8pm",
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"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
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"order": 18
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"id": "latino-usa",
"title": "Latino USA",
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"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
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},
"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"
},
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
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},
"masters-of-scale": {
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"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
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"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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