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"disqusTitle": "Would You Drink A Cannabis Cocktail?",
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"content": "\u003cp>In the Bay Area, you can consume marijuana in just about any form: high-end vape pen! Gummy bears! \u003ca href=\"http://www.7x7.com/new-marijuana-infused-cold-brew-uses-ritual-coffee-beans-2219330114.html\">Cold brew\u003c/a>! Now, a few enterprising chefs want to popularize the drug in a new form: cocktails.\u003c/p>\n\u003cp>The combination of marijuana and alcohol is a common enough occurrence, but you’re not likely to find many people who would recommend it. In small amounts, they’re both relatively safe. But when the two drugs are combined, they can \u003ca href=\"https://tonic.vice.com/en_us/article/aey385/what-mixing-weed-and-alcohol-does-to-your-mind\">exacerbate the effects\u003c/a> of each other, making you drunker or more high than you want to be--a danger that anybody who's gotten “crossfaded” after two many keg stands and bong rips at a college rager can attest to.\u003c/p>\n\u003cp>But with the popularity of medical marijuana and the ability to know exactly the strain and strength of the weed you’re buying, there’s now room to take a more controlled approach. Bartenders can easily find out what a particular type of marijuana will taste like (“heavy on the blueberry”) if it’s an indica or sativa, and what effect it’s supposed to leave you with (“great to melt away stress and anxiety.”) By incorporating just a few drops of a cannabis tincture into your cocktail shaker, proponents say that you can enjoy some of the advantages of cannabis while sipping on your next cocktail.\u003c/p>\n\u003cp>That’s what Payton Curry wants to offer. He’s a chef that left the world of fine dining to focus on promoting the positive, medicinal aspects of cannabis via what he does best: cooking. At a series of August dinners, Curry, who now runs the edibles company \u003ca href=\"http://flourishcannabis.com/\">Flourish\u003c/a>, offered diners a menu of his cannabis cuisine, featuring dishes like beet tartare and maitake steaks with red wine reduction--and cocktails like a rosemary blueberry smash. (The drinks will also be available at Folsom Street Fair, and he’s planning a monthly brunch featuring similar recipes.) Curry is evangelical about cannabis’ potential, and he wants people to start thinking of it as just another exciting ingredient.\u003c/p>\n\u003cfigure id=\"attachment_120219\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120219\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/edited4.jpg\" alt=\"The preparation of one of Payton Curry's cannabis cocktails.\" width=\"1920\" height=\"1376\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/edited4.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/edited4-160x115.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/edited4-800x573.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/edited4-768x550.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/edited4-1020x731.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/edited4-1180x846.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/edited4-960x688.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/edited4-240x172.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/edited4-375x269.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/edited4-520x373.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The preparation of one of Payton Curry's cannabis cocktails. \u003ccite>(Carla Venini)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But just how much cannabis can you get from a cannabis cocktail? Does the toxicity of alcohol cancel out any positive effects you might get from your Bloody Mary Jane (another one of Curry’s specialties)? And most importantly, do the drinks taste like bong water?\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“Oh, god no. Oh man,” Curry said with a laugh. He uses distilled forms of cannabis, which lack the distinctive dankness you experience if you’re smoking the plant. However, they do maintain some of their smelly characteristics, so Curry can decide how to take advantage of the citrus notes of, say, \u003ca href=\"https://www.leafly.com/hybrid/lemon-kush\">a Lemon Kush\u003c/a>.\u003c/p>\n\u003cp>As for health claims, he thinks that the benefits of the CBD strains he incorporates into his low alcohol cocktails (\u003ca href=\"https://www.washingtonpost.com/national/health-science/a-powerful-new-form-of-medical-marijuana-without-the-high/2016/12/29/81bbf7c0-b5b2-11e6-b8df-600bd9d38a02_story.html\">marijuana high in the cannabinoid CBD \u003c/a>doesn’t give a “high” effect, and people use it to treat issues like depression and insomnia) can help offset some of alcohol's deleterious effects. He’s had people write him thank you notes describing the amazing sleep and vivid dreams they had after one of his dinners: “When do you dream when you’ve had alcohol?” he asked. “You don't. You just go to bed and you conk out.”\u003c/p>\n\u003cfigure id=\"attachment_120217\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120217\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/edited2.jpg\" alt=\"CBD cocktails from Flore in the Castro.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/edited2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/edited2-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/edited2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/edited2-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/edited2-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/edited2-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/edited2-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/edited2-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/edited2-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/edited2-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">CBD cocktails from Flore in the Castro. \u003ccite>(Flore)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Terrance Alan and Aaron Silverman, co-owners of the Castro’s \u003ca href=\"http://flore415.com/\">Flore\u003c/a>, are also experimenting with cannabis cocktails. About a month ago, they added a menu of CBD infused cocktails, mocktails and beer.\u003c/p>\n\u003cp>“We’re working at the Flore to create the first cannabis restaurant in San Francisco, where cannabis is integrated into the dining experience in any way that will be appropriate,” Alan said. They can’t make any medical claims about their drinks, but he said that the customer response has been positive. “Some people have said, ‘I had that bunch of beers and usually I would get up in the morning and not feel very good, and I woke up and felt great.’ During the experience of drinking the cocktails or the CBD beer, what we found was that the mental change that happens when you drink alcohol is moderated and affected by the CBD.”\u003c/p>\n\u003cp>Alan also pointed out that the drinks have a special significance for the neighborhood-- their drinks wouldn’t exist if it weren’t for \u003ca href=\"https://en.wikipedia.org/wiki/Dennis_Peron\">Dennis Peron\u003c/a>, who started the long fight for legal medical marijuana in the nineties by providing it to AIDs patients at his “Castro Castle.”\u003c/p>\n\u003cp>For Curry, his cannabis cocktails are a Trojan horse. In his opinion, drinking can be a more dangerous social activity than consuming marijuana. He wants to do his part to show that weed can provide the same social function as alcohol, and even offer some added health benefits. But to do that, he has to meet people where they are, with a cocktail in hand.\u003c/p>\n\u003cp>“The biggest thing that [drinkers] are getting is the opportunity to socialize [with] cannabis,” he said. “And they’re talking and they’re laughing and they’re still doing the same things that they would be doing if they were holding a $47 glass of Chenin blanc.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>“People weren't getting weird,” he added. “No one smoked. Because it’s about dinner--it’s cocktails and dinner.”\u003c/p>\n\n",
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"excerpt": "You’ve tried vape pens and gummy bears. Now, local bartenders want to add some bud to your buzz.\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>In the Bay Area, you can consume marijuana in just about any form: high-end vape pen! Gummy bears! \u003ca href=\"http://www.7x7.com/new-marijuana-infused-cold-brew-uses-ritual-coffee-beans-2219330114.html\">Cold brew\u003c/a>! Now, a few enterprising chefs want to popularize the drug in a new form: cocktails.\u003c/p>\n\u003cp>The combination of marijuana and alcohol is a common enough occurrence, but you’re not likely to find many people who would recommend it. In small amounts, they’re both relatively safe. But when the two drugs are combined, they can \u003ca href=\"https://tonic.vice.com/en_us/article/aey385/what-mixing-weed-and-alcohol-does-to-your-mind\">exacerbate the effects\u003c/a> of each other, making you drunker or more high than you want to be--a danger that anybody who's gotten “crossfaded” after two many keg stands and bong rips at a college rager can attest to.\u003c/p>\n\u003cp>But with the popularity of medical marijuana and the ability to know exactly the strain and strength of the weed you’re buying, there’s now room to take a more controlled approach. Bartenders can easily find out what a particular type of marijuana will taste like (“heavy on the blueberry”) if it’s an indica or sativa, and what effect it’s supposed to leave you with (“great to melt away stress and anxiety.”) By incorporating just a few drops of a cannabis tincture into your cocktail shaker, proponents say that you can enjoy some of the advantages of cannabis while sipping on your next cocktail.\u003c/p>\n\u003cp>That’s what Payton Curry wants to offer. He’s a chef that left the world of fine dining to focus on promoting the positive, medicinal aspects of cannabis via what he does best: cooking. At a series of August dinners, Curry, who now runs the edibles company \u003ca href=\"http://flourishcannabis.com/\">Flourish\u003c/a>, offered diners a menu of his cannabis cuisine, featuring dishes like beet tartare and maitake steaks with red wine reduction--and cocktails like a rosemary blueberry smash. (The drinks will also be available at Folsom Street Fair, and he’s planning a monthly brunch featuring similar recipes.) Curry is evangelical about cannabis’ potential, and he wants people to start thinking of it as just another exciting ingredient.\u003c/p>\n\u003cfigure id=\"attachment_120219\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120219\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/edited4.jpg\" alt=\"The preparation of one of Payton Curry's cannabis cocktails.\" width=\"1920\" height=\"1376\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/edited4.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/edited4-160x115.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/edited4-800x573.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/edited4-768x550.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/edited4-1020x731.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/edited4-1180x846.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/edited4-960x688.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/edited4-240x172.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/edited4-375x269.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/edited4-520x373.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The preparation of one of Payton Curry's cannabis cocktails. \u003ccite>(Carla Venini)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But just how much cannabis can you get from a cannabis cocktail? Does the toxicity of alcohol cancel out any positive effects you might get from your Bloody Mary Jane (another one of Curry’s specialties)? And most importantly, do the drinks taste like bong water?\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“Oh, god no. Oh man,” Curry said with a laugh. He uses distilled forms of cannabis, which lack the distinctive dankness you experience if you’re smoking the plant. However, they do maintain some of their smelly characteristics, so Curry can decide how to take advantage of the citrus notes of, say, \u003ca href=\"https://www.leafly.com/hybrid/lemon-kush\">a Lemon Kush\u003c/a>.\u003c/p>\n\u003cp>As for health claims, he thinks that the benefits of the CBD strains he incorporates into his low alcohol cocktails (\u003ca href=\"https://www.washingtonpost.com/national/health-science/a-powerful-new-form-of-medical-marijuana-without-the-high/2016/12/29/81bbf7c0-b5b2-11e6-b8df-600bd9d38a02_story.html\">marijuana high in the cannabinoid CBD \u003c/a>doesn’t give a “high” effect, and people use it to treat issues like depression and insomnia) can help offset some of alcohol's deleterious effects. He’s had people write him thank you notes describing the amazing sleep and vivid dreams they had after one of his dinners: “When do you dream when you’ve had alcohol?” he asked. “You don't. You just go to bed and you conk out.”\u003c/p>\n\u003cfigure id=\"attachment_120217\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120217\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/edited2.jpg\" alt=\"CBD cocktails from Flore in the Castro.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/edited2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/edited2-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/edited2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/edited2-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/edited2-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/edited2-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/edited2-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/edited2-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/edited2-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/edited2-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">CBD cocktails from Flore in the Castro. \u003ccite>(Flore)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Terrance Alan and Aaron Silverman, co-owners of the Castro’s \u003ca href=\"http://flore415.com/\">Flore\u003c/a>, are also experimenting with cannabis cocktails. About a month ago, they added a menu of CBD infused cocktails, mocktails and beer.\u003c/p>\n\u003cp>“We’re working at the Flore to create the first cannabis restaurant in San Francisco, where cannabis is integrated into the dining experience in any way that will be appropriate,” Alan said. They can’t make any medical claims about their drinks, but he said that the customer response has been positive. “Some people have said, ‘I had that bunch of beers and usually I would get up in the morning and not feel very good, and I woke up and felt great.’ During the experience of drinking the cocktails or the CBD beer, what we found was that the mental change that happens when you drink alcohol is moderated and affected by the CBD.”\u003c/p>\n\u003cp>Alan also pointed out that the drinks have a special significance for the neighborhood-- their drinks wouldn’t exist if it weren’t for \u003ca href=\"https://en.wikipedia.org/wiki/Dennis_Peron\">Dennis Peron\u003c/a>, who started the long fight for legal medical marijuana in the nineties by providing it to AIDs patients at his “Castro Castle.”\u003c/p>\n\u003cp>For Curry, his cannabis cocktails are a Trojan horse. In his opinion, drinking can be a more dangerous social activity than consuming marijuana. He wants to do his part to show that weed can provide the same social function as alcohol, and even offer some added health benefits. But to do that, he has to meet people where they are, with a cocktail in hand.\u003c/p>\n\u003cp>“The biggest thing that [drinkers] are getting is the opportunity to socialize [with] cannabis,” he said. “And they’re talking and they’re laughing and they’re still doing the same things that they would be doing if they were holding a $47 glass of Chenin blanc.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>“People weren't getting weird,” he added. “No one smoked. Because it’s about dinner--it’s cocktails and dinner.”\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Izakaya Rintaro in San Francisco Now Offers Teishoku (Set Meal) Lunch",
"title": "Izakaya Rintaro in San Francisco Now Offers Teishoku (Set Meal) Lunch",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>Chez Panisse alum Sylvan Brackett has mastered the Japanese set meal format.\u003c/em>\u003c/p>\n\u003cp>Izakaya Rintaro is widely considered among the best Japanese restaurants in the Bay Area, but until late last year served only dinner. That menu is divided into classic categories of sashimi, yakitori, fried, and “final dish,” with special sections for fresh tofu and house dish, along with dessert. There’s a lot going on in each main category’s few selections, resulting in numerous possibilities for composing a meal.\u003c/p>\n\u003cp>The new lunch service (Thu-Sat, 11:30am-2pm) offers a teishoku menu, or set meal, straight-shooting and traditional, but nonetheless invigorated with an abundance of local bounty, chef Sylvan Brackett’s calling card. Brackett, who was born in Japan and grew up in the Sierra Nevada, has been a mainstay on the local Japanese food scene since opening Peko Peko, a Japanese-influenced catering company (after six years in the Chez Panisse kitchen), then launching Izakaya Rintaro in 2014.\u003c/p>\n\u003cfigure id=\"attachment_118834\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/izakaya-exterior-lunch-signage.jpg\" alt=\"Lunch service at Izakaya Rintaro\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118834\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-exterior-lunch-signage.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-exterior-lunch-signage-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-exterior-lunch-signage-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-exterior-lunch-signage-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-exterior-lunch-signage-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-exterior-lunch-signage-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-exterior-lunch-signage-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-exterior-lunch-signage-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-exterior-lunch-signage-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-exterior-lunch-signage-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lunch service at Izakaya Rintaro \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[gallery columns=\"2\" link=\"none\" size=\"full\" ids=\"118840,118848\"]\u003c/p>\n\u003cp>The beautiful, postcard-sized food list, printed on copies of artful menus Brackett has collected from Japan over the years, features five set meals, each served with miso soup with manila clams; southern barbarian anchovy nanbanzuke; gindara no sunomono; wasabizuke, senmaizuke and ume boshi; and chimpira gobo (descriptions to follow).\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[gallery link=\"none\" columns=\"2\" size=\"full\" ids=\"118850,118849\"]\u003c/p>\n\u003cp>There are also two two a la carte add-ons, Japanese fried chicken wings and pork gyoza with chicken-foot jelly with “wings.”\u003c/p>\n\u003cfigure id=\"attachment_118844\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/izakaya-gyoza-sideview.jpg\" alt=\"Hanetsuki Gyoza\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118844\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-gyoza-sideview.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-gyoza-sideview-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-gyoza-sideview-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-gyoza-sideview-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-gyoza-sideview-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-gyoza-sideview-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-gyoza-sideview-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-gyoza-sideview-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-gyoza-sideview-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-gyoza-sideview-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Hanetsuki Gyoza \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Though we knew from the start we were planning to over-order, as everything on the menu is irresistible, we began with the gyoza: local \u003ca href=\"http://www.riverdogfarm.com/\">Riverdog Farm\u003c/a> Berkshire pork with a viscous jelly made from chicken feet, wrapped in thin dumpling pastry and pan-fried. The wings described on the menu are the fried batter that connects all the gyoza in the pan and forms them into a sort of cake; but the willowy stalks of fresh chrysanthemum greens, a nice bittersweet partner for the rich gyoza filling, were also quite wing-like.\u003c/p>\n\u003cp>[gallery link=\"none\" columns=\"2\" size=\"full\" ids=\"118845,118842\"]\u003c/p>\n\u003cp>Then, after much debate, we decided on two main dishes, the sashimi no tataki mori don and the tori katsudon. I honestly felt, though, like we could’ve just closed our eyes and pointed, so impeccable was each dish we saw coming out of the open kitchen from our perch at the counter.\u003c/p>\n\u003cp>[gallery columns=\"2\" link=\"none\" size=\"full\" ids=\"118838,118859\"]\u003c/p>\n\u003cp>The sashimi was an extravagantly California pleasure: big-eye tuna, kombu-cured halibut, striped bass and swordfish, all cubed and served over sushi rice with wasabi from Half Moon Bay.\u003c/p>\n\u003cfigure id=\"attachment_118858\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/izakaya-sashimi-bowl.jpg\" alt=\"Sashimi No Tataki Mori Don\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118858\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-sashimi-bowl.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-sashimi-bowl-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-sashimi-bowl-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-sashimi-bowl-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-sashimi-bowl-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-sashimi-bowl-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-sashimi-bowl-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-sashimi-bowl-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-sashimi-bowl-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-sashimi-bowl-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sashimi No Tataki Mori Don \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The little dishes that come with each plate include anchovy nanbanzuke, a fried fish pickle that remains tantalizingly crisp; a generous bowl of miso soup sweetened by clams in the shell; gindara, or black cod, under a pile of tiny cucumber slices just off the mandoline; a dish of three pickles: wasabizuke (pickled wasabi), senmaizuke (pickled turnip) and ume boshi (salted plums). The wasabizuke, in particular, was a revelation, mildly spicy, but more vegetal than the raw wasabi root that typically accompanies sushi because it’s made from the stems, leaves and flowers of the plant, rather than the root. There’s also a tiny dish of chimpira gobo, picked burdock root.\u003c/p>\n\u003cfigure id=\"attachment_118837\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/izakaya-fish-app.jpg\" alt=\"Southern Barbarian Anchovy Nanbanzuke\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118837\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-fish-app.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-fish-app-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-fish-app-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-fish-app-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-fish-app-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-fish-app-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-fish-app-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-fish-app-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-fish-app-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-fish-app-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Southern Barbarian Anchovy Nanbanzuke \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118852\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/izakaya-miso-clam-soup.jpg\" alt=\"Miso Soup with Manila Clams\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118852\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-miso-clam-soup.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-miso-clam-soup-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-miso-clam-soup-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-miso-clam-soup-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-miso-clam-soup-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-miso-clam-soup-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-miso-clam-soup-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-miso-clam-soup-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-miso-clam-soup-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-miso-clam-soup-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Miso Soup with Manila Clams \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118830\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/izakaya-black-cod.jpg\" alt=\"Gindara No Sunomono\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118830\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-black-cod.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-black-cod-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-black-cod-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-black-cod-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-black-cod-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-black-cod-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-black-cod-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-black-cod-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-black-cod-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-black-cod-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gindara No Sunomono \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118856\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/izakaya-picked-things.jpg\" alt=\"Wasabizuke, Senmaizuke and Ume Boshi \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118856\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-picked-things.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-picked-things-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-picked-things-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-picked-things-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-picked-things-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-picked-things-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-picked-things-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-picked-things-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-picked-things-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-picked-things-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Wasabizuke, Senmaizuke and Ume Boshi \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118831\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/izakaya-burdock-root.jpg\" alt=\"Chimpira Gobo\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118831\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-burdock-root.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-burdock-root-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-burdock-root-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-burdock-root-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-burdock-root-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-burdock-root-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-burdock-root-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-burdock-root-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-burdock-root-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-burdock-root-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chimpira Gobo \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The other main dish we tried, tori katsudon, involved delicately fried Riverdog Farms chicken, sliced and served over rice, with a Riverdog egg and sweet dashi (kelp and bonito stock).\u003c/p>\n\u003cfigure id=\"attachment_118839\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/izakaya-friedchix.jpg\" alt=\"Rintaro Fried Chicken Katsu Cooked with Riverdog Egg and Sweet Dashi Over Rice\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118839\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-friedchix.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-friedchix-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-friedchix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-friedchix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-friedchix-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-friedchix-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-friedchix-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-friedchix-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-friedchix-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-friedchix-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rintaro Fried Chicken Katsu Cooked with Riverdog Egg and Sweet Dashi Over Rice \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>An Echigo red rice ale, tartly fruity and ever so slightly hoppy, was a good pairing with all the dishes, as was a homemade soda with lemon and plums.\u003c/p>\n\u003cp> [gallery columns=\"2\" size=\"full\" ids=\"118829,118833\"]\u003c/p>\n\u003cp>We had no business ordering dessert, but we persisted and thoroughly enjoyed the genmai-cha aisu, roasted rice and green tea ice cream served with little langues de chats, or cat-tongue-cookies, named for the shape, not the ingredients, sprinkled with coarse sugar resembling the roughness of a cat’s tongue.\u003c/p>\n\u003cfigure id=\"attachment_118846\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/izakaya-ice-cream.jpg\" alt=\" Genmai-Cha Aisu\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-118846\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-ice-cream.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-ice-cream-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-ice-cream-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-ice-cream-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-ice-cream-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-ice-cream-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-ice-cream-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-ice-cream-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-ice-cream-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-ice-cream-520x780.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Genmai-Cha Aisu \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While nearly $100 for lunch for two might be a bit of a splurge, this is a good entry point for experiencing Brackett’s cooking, as well as the teishoku style of dining. Every dish is thoughtfully considered and prepared before your eyes with care, and the wood-framed space is especially nice in the daytime, when the sunlight is filtered through high windows over the courtyard and into the dining room.\u003c/p>\n\u003cfigure id=\"attachment_118854\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/izakaya-open-kitchen.jpg\" alt=\"Izakaya Rintaro open kitchen\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118854\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-open-kitchen.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-open-kitchen-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-open-kitchen-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-open-kitchen-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-open-kitchen-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-open-kitchen-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-open-kitchen-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-open-kitchen-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-open-kitchen-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-open-kitchen-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Izakaya Rintaro open kitchen \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://izakayarintaro.com/\">\u003cstrong>Izakaya Rintaro\u003c/strong>\u003c/a>\u003cbr>\n82 14th St.\u003cbr>\nSan Francisco, CA 94103 [\u003ca href=\"https://goo.gl/GMiBTt\">Map\u003c/a>]\u003cbr>\nPh: (415) 589-7022\u003cbr>\nHours: Sun, 5-10pm; Mon, 6-10pm; Tue-Wed, 6-10:30pm; Thu, 11:30am-2pm and 6-10:30pm; Fri-Sat, 11:30am-2pm and 5-11pm\u003cbr>\nPrice Range: $$$ $19-$27 teishoku (set meal); a la carte dinner $$$-$$$$\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/izakayarintaro/\">Izakaya Rintaro\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/mr_rintaro/\">mr_rintaro\u003c/a> \u003c/p>\n\n",
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"excerpt": "Chez Panisse alum Sylvan Brackett has mastered the Japanese set meal format.",
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"title": "Izakaya Rintaro in San Francisco Now Offers Teishoku (Set Meal) Lunch | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Chez Panisse alum Sylvan Brackett has mastered the Japanese set meal format.\u003c/em>\u003c/p>\n\u003cp>Izakaya Rintaro is widely considered among the best Japanese restaurants in the Bay Area, but until late last year served only dinner. That menu is divided into classic categories of sashimi, yakitori, fried, and “final dish,” with special sections for fresh tofu and house dish, along with dessert. There’s a lot going on in each main category’s few selections, resulting in numerous possibilities for composing a meal.\u003c/p>\n\u003cp>The new lunch service (Thu-Sat, 11:30am-2pm) offers a teishoku menu, or set meal, straight-shooting and traditional, but nonetheless invigorated with an abundance of local bounty, chef Sylvan Brackett’s calling card. Brackett, who was born in Japan and grew up in the Sierra Nevada, has been a mainstay on the local Japanese food scene since opening Peko Peko, a Japanese-influenced catering company (after six years in the Chez Panisse kitchen), then launching Izakaya Rintaro in 2014.\u003c/p>\n\u003cfigure id=\"attachment_118834\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/izakaya-exterior-lunch-signage.jpg\" alt=\"Lunch service at Izakaya Rintaro\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118834\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-exterior-lunch-signage.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-exterior-lunch-signage-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-exterior-lunch-signage-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-exterior-lunch-signage-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-exterior-lunch-signage-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-exterior-lunch-signage-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-exterior-lunch-signage-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-exterior-lunch-signage-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-exterior-lunch-signage-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-exterior-lunch-signage-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lunch service at Izakaya Rintaro \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>The beautiful, postcard-sized food list, printed on copies of artful menus Brackett has collected from Japan over the years, features five set meals, each served with miso soup with manila clams; southern barbarian anchovy nanbanzuke; gindara no sunomono; wasabizuke, senmaizuke and ume boshi; and chimpira gobo (descriptions to follow).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>There are also two two a la carte add-ons, Japanese fried chicken wings and pork gyoza with chicken-foot jelly with “wings.”\u003c/p>\n\u003cfigure id=\"attachment_118844\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/izakaya-gyoza-sideview.jpg\" alt=\"Hanetsuki Gyoza\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118844\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-gyoza-sideview.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-gyoza-sideview-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-gyoza-sideview-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-gyoza-sideview-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-gyoza-sideview-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-gyoza-sideview-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-gyoza-sideview-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-gyoza-sideview-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-gyoza-sideview-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-gyoza-sideview-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Hanetsuki Gyoza \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Though we knew from the start we were planning to over-order, as everything on the menu is irresistible, we began with the gyoza: local \u003ca href=\"http://www.riverdogfarm.com/\">Riverdog Farm\u003c/a> Berkshire pork with a viscous jelly made from chicken feet, wrapped in thin dumpling pastry and pan-fried. The wings described on the menu are the fried batter that connects all the gyoza in the pan and forms them into a sort of cake; but the willowy stalks of fresh chrysanthemum greens, a nice bittersweet partner for the rich gyoza filling, were also quite wing-like.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Then, after much debate, we decided on two main dishes, the sashimi no tataki mori don and the tori katsudon. I honestly felt, though, like we could’ve just closed our eyes and pointed, so impeccable was each dish we saw coming out of the open kitchen from our perch at the counter.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The sashimi was an extravagantly California pleasure: big-eye tuna, kombu-cured halibut, striped bass and swordfish, all cubed and served over sushi rice with wasabi from Half Moon Bay.\u003c/p>\n\u003cfigure id=\"attachment_118858\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/izakaya-sashimi-bowl.jpg\" alt=\"Sashimi No Tataki Mori Don\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118858\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-sashimi-bowl.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-sashimi-bowl-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-sashimi-bowl-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-sashimi-bowl-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-sashimi-bowl-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-sashimi-bowl-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-sashimi-bowl-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-sashimi-bowl-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-sashimi-bowl-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-sashimi-bowl-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sashimi No Tataki Mori Don \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The little dishes that come with each plate include anchovy nanbanzuke, a fried fish pickle that remains tantalizingly crisp; a generous bowl of miso soup sweetened by clams in the shell; gindara, or black cod, under a pile of tiny cucumber slices just off the mandoline; a dish of three pickles: wasabizuke (pickled wasabi), senmaizuke (pickled turnip) and ume boshi (salted plums). The wasabizuke, in particular, was a revelation, mildly spicy, but more vegetal than the raw wasabi root that typically accompanies sushi because it’s made from the stems, leaves and flowers of the plant, rather than the root. There’s also a tiny dish of chimpira gobo, picked burdock root.\u003c/p>\n\u003cfigure id=\"attachment_118837\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/izakaya-fish-app.jpg\" alt=\"Southern Barbarian Anchovy Nanbanzuke\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118837\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-fish-app.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-fish-app-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-fish-app-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-fish-app-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-fish-app-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-fish-app-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-fish-app-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-fish-app-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-fish-app-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-fish-app-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Southern Barbarian Anchovy Nanbanzuke \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118852\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/izakaya-miso-clam-soup.jpg\" alt=\"Miso Soup with Manila Clams\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118852\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-miso-clam-soup.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-miso-clam-soup-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-miso-clam-soup-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-miso-clam-soup-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-miso-clam-soup-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-miso-clam-soup-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-miso-clam-soup-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-miso-clam-soup-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-miso-clam-soup-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-miso-clam-soup-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Miso Soup with Manila Clams \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118830\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/izakaya-black-cod.jpg\" alt=\"Gindara No Sunomono\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118830\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-black-cod.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-black-cod-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-black-cod-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-black-cod-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-black-cod-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-black-cod-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-black-cod-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-black-cod-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-black-cod-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-black-cod-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gindara No Sunomono \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118856\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/izakaya-picked-things.jpg\" alt=\"Wasabizuke, Senmaizuke and Ume Boshi \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118856\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-picked-things.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-picked-things-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-picked-things-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-picked-things-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-picked-things-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-picked-things-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-picked-things-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-picked-things-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-picked-things-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-picked-things-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Wasabizuke, Senmaizuke and Ume Boshi \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118831\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/izakaya-burdock-root.jpg\" alt=\"Chimpira Gobo\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118831\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-burdock-root.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-burdock-root-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-burdock-root-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-burdock-root-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-burdock-root-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-burdock-root-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-burdock-root-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-burdock-root-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-burdock-root-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-burdock-root-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chimpira Gobo \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The other main dish we tried, tori katsudon, involved delicately fried Riverdog Farms chicken, sliced and served over rice, with a Riverdog egg and sweet dashi (kelp and bonito stock).\u003c/p>\n\u003cfigure id=\"attachment_118839\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/izakaya-friedchix.jpg\" alt=\"Rintaro Fried Chicken Katsu Cooked with Riverdog Egg and Sweet Dashi Over Rice\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118839\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-friedchix.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-friedchix-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-friedchix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-friedchix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-friedchix-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-friedchix-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-friedchix-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-friedchix-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-friedchix-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-friedchix-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rintaro Fried Chicken Katsu Cooked with Riverdog Egg and Sweet Dashi Over Rice \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>An Echigo red rice ale, tartly fruity and ever so slightly hoppy, was a good pairing with all the dishes, as was a homemade soda with lemon and plums.\u003c/p>\n\u003cp> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>We had no business ordering dessert, but we persisted and thoroughly enjoyed the genmai-cha aisu, roasted rice and green tea ice cream served with little langues de chats, or cat-tongue-cookies, named for the shape, not the ingredients, sprinkled with coarse sugar resembling the roughness of a cat’s tongue.\u003c/p>\n\u003cfigure id=\"attachment_118846\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/izakaya-ice-cream.jpg\" alt=\" Genmai-Cha Aisu\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-118846\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-ice-cream.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-ice-cream-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-ice-cream-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-ice-cream-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-ice-cream-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-ice-cream-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-ice-cream-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-ice-cream-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-ice-cream-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-ice-cream-520x780.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Genmai-Cha Aisu \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While nearly $100 for lunch for two might be a bit of a splurge, this is a good entry point for experiencing Brackett’s cooking, as well as the teishoku style of dining. Every dish is thoughtfully considered and prepared before your eyes with care, and the wood-framed space is especially nice in the daytime, when the sunlight is filtered through high windows over the courtyard and into the dining room.\u003c/p>\n\u003cfigure id=\"attachment_118854\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/izakaya-open-kitchen.jpg\" alt=\"Izakaya Rintaro open kitchen\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118854\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-open-kitchen.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-open-kitchen-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-open-kitchen-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-open-kitchen-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-open-kitchen-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-open-kitchen-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-open-kitchen-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-open-kitchen-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-open-kitchen-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-open-kitchen-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Izakaya Rintaro open kitchen \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://izakayarintaro.com/\">\u003cstrong>Izakaya Rintaro\u003c/strong>\u003c/a>\u003cbr>\n82 14th St.\u003cbr>\nSan Francisco, CA 94103 [\u003ca href=\"https://goo.gl/GMiBTt\">Map\u003c/a>]\u003cbr>\nPh: (415) 589-7022\u003cbr>\nHours: Sun, 5-10pm; Mon, 6-10pm; Tue-Wed, 6-10:30pm; Thu, 11:30am-2pm and 6-10:30pm; Fri-Sat, 11:30am-2pm and 5-11pm\u003cbr>\nPrice Range: $$$ $19-$27 teishoku (set meal); a la carte dinner $$$-$$$$\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/izakayarintaro/\">Izakaya Rintaro\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/mr_rintaro/\">mr_rintaro\u003c/a> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Khai Vietnamese Nouveau Reinvents Contemporary Asian Cooking",
"title": "Khai Vietnamese Nouveau Reinvents Contemporary Asian Cooking",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Khai Vietnamese Nouveau, which opened on Townsend and 7th Street at the end of 2016, implies a kind of fusion food, the likes of which we’ve seen before. Maybe French-inflected Vietnamese cooking, I thought, or pan-Asian hybrid dishes that incorporate local ingredients into traditional cooking styles. It is neither of these things. Rather, Khai is an homage to chef Khai Duong’s home, Nha Trang (a coastal city in southern Vietnam); the classical cooking techniques he learned at Le Cordon Bleu; and his large imagination for envisioning unique flavor combinations for both our local bounty and for special imported ingredients you won’t see elsewhere in the U.S.\u003c/p>\n\u003cp>Case in point is dish number one of ten in Duong’s leisurely tasting menu: fresh seaweed salad with onion, mint, chili dressing, chopped peanuts and shallots. The seaweed is a deep-water white variety found only in parts of Vietnam, for which there are no U.S. importers. So, his family in Nha Trang sends him a batch every two weeks. Duong, better known as Chef Khai, explains that this seaweed is difficult to get even in Vietnam because most of it is exported to Japan for collagen extraction. Besides being gorgeous, the dish is flavor-saturated, the seaweed crisp and succulent. \u003c/p>\n\u003cfigure id=\"attachment_117752\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/seaweed_2NEW.jpg\" alt=\"Fresh seaweed salad with onion, mint, chili dressing, chopped peanuts and shallots.\" width=\"1000\" height=\"1333\" class=\"size-full wp-image-117752\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/seaweed_2NEW.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/seaweed_2NEW-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/seaweed_2NEW-800x1066.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/seaweed_2NEW-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/seaweed_2NEW-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/seaweed_2NEW-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/seaweed_2NEW-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/seaweed_2NEW-520x693.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Fresh seaweed salad with onion, mint, chili dressing, chopped peanuts and shallots. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The next dish, wildly creative and equally precise as the seaweed salad, is a wild matsutake mushroom paté served with homemade rice crackers, presented on a piece of coral with honey and pink Himalayan salt. It’s an attractive dish as well as a delicious one, allowing you to experiment with proportions of sweet, salty and umami flavors.\u003c/p>\n\u003cfigure id=\"attachment_117749\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/rice-crackerNEW.jpg\" alt=\"Matsutake mushroom paté with rice crackers.\" width=\"1000\" height=\"1333\" class=\"size-full wp-image-117749\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/rice-crackerNEW.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rice-crackerNEW-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rice-crackerNEW-800x1066.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rice-crackerNEW-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rice-crackerNEW-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rice-crackerNEW-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rice-crackerNEW-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rice-crackerNEW-520x693.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Matsutake mushroom paté with rice crackers. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The crab sausage course is a very rich couple of bites of firm, smooth-textured sausage with more of those earthy-sweet matsutake mushrooms and magrut lime-jalapeño sauce, an ethereal yet complex dish I can’t even imagine trying to replicate, presented simply on a pickled watermelon radish. While any dish on this menu could become a signature for Chef Khai, I predict that this one will become synonymous with his evolving style.\u003c/p>\n\u003cfigure id=\"attachment_117751\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/sausageNEW.jpg\" alt=\"Chef Khai Duong’s homemade crab sausage.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117751\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/sausageNEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/sausageNEW-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/sausageNEW-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/sausageNEW-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/sausageNEW-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/sausageNEW-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/sausageNEW-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/sausageNEW-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/sausageNEW-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/sausageNEW-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chef Khai Duong’s homemade crab sausage. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Duong mills about the room in between each course, serving guests and discussing the nuances of each dish. He has set up shop—just six two-top tables and a larger table in back—in somewhat of a permanent pop-up style, having rented the Bonjour Patisserie space for his two evening seatings, Tuesday through Saturday. He was forced out of the space that housed the much-loved, elegant, but more traditional Ana Mandara in 2012, after 12 years there, and then he spent four years traveling, mostly through Vietnam, to re-invent himself as a chef. His inspiration shows on each plate and throughout the tasting menu.\u003c/p>\n\u003cfigure id=\"attachment_117755\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/Chef_1NEW.jpg\" alt=\"Chef Khai Duong in his new namesake restaurant in SoMa.\" width=\"1000\" height=\"1333\" class=\"size-full wp-image-117755\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/Chef_1NEW.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Chef_1NEW-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Chef_1NEW-800x1066.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Chef_1NEW-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Chef_1NEW-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Chef_1NEW-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Chef_1NEW-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Chef_1NEW-520x693.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Chef Khai Duong in his new namesake restaurant in SoMa. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One of my favorite dishes, wild salmon ceviche with pork belly, rice noodle, egg, green apple, and banana sauce arrived next, a delicate, decadent salad-style ceviche in which the fish is not disguised with heavy citrus or other seasonings, but rather presented as the anchor on a plate of complementary flavors. \u003c/p>\n\u003cfigure id=\"attachment_117750\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/salmonNEW.jpg\" alt=\"Wild salmon ceviche with banana sauce.\" width=\"1000\" height=\"1333\" class=\"size-full wp-image-117750\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/salmonNEW.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/salmonNEW-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/salmonNEW-800x1066.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/salmonNEW-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/salmonNEW-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/salmonNEW-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/salmonNEW-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/salmonNEW-520x693.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Wild salmon ceviche with banana sauce. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Up to now we’d been drinking a Noria Chardonnay, a Sonoma Coast bottling modeled after junmai-ginjo sake. Chef Khai’s approach to wine pairings is simple, even austere, and this philosophy works with his menu. The wine is not a distraction from the food in any sense, but a harmonious partner. We switched to red for the remainder of the meal, a Santa Rita Hills Pinot Noir that was appropriately more subtle than many Santa Barbara Pinot Noirs, but still came across as American in style.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The most Frenchified dish on the menu, delicately smoked beef tartare, is also Vietnam-forward, with onion, coriander and tamarind, along with plantain, which reads a bit like green banana in this presentation.\u003c/p>\n\u003cfigure id=\"attachment_117754\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/tartareNEW.jpg\" alt=\"Smoked beef tartare with onion, coriander, tamarind, and plantain.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117754\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/tartareNEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/tartareNEW-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/tartareNEW-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/tartareNEW-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/tartareNEW-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/tartareNEW-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/tartareNEW-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/tartareNEW-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/tartareNEW-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/tartareNEW-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Smoked beef tartare with onion, coriander, tamarind, and plantain.\u003c/figcaption>\u003c/figure>\n\u003cp>One of my favorite dishes of the evening was the baked butterfish with fresh galangal, turmeric, dill and scallions, a twist on the Japanese miso-marinated butterfish that we often see. The turmeric rub grounds the buttery filet, while the galangal lifts it off the plate. And the contrasting colors on the plate are very compelling to look at before you devour each bite.\u003c/p>\n\u003cfigure id=\"attachment_117743\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/butterfishNEW.jpg\" alt=\"Baked butterfish with fresh galangal, turmeric, dill and scallions.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117743\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/butterfishNEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/butterfishNEW-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/butterfishNEW-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/butterfishNEW-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/butterfishNEW-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/butterfishNEW-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/butterfishNEW-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/butterfishNEW-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/butterfishNEW-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/butterfishNEW-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Baked butterfish with fresh galangal, turmeric, dill and scallions. \u003ccite>(courtesy of Khai)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Crispy quail with roasted garlic, salted egg and mashed cassava is about as heavy as Duong’s cooking gets, which is to say, not very. But this is a very rich dish, and one I couldn’t quite finish, knowing I was only on the seventh course and had three more to go.\u003c/p>\n\u003cfigure id=\"attachment_117748\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/quailNEW.jpg\" alt=\"Crispy quail with roasted garlic, salted egg and mashed cassava.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117748\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/quailNEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/quailNEW-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/quailNEW-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/quailNEW-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/quailNEW-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/quailNEW-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/quailNEW-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/quailNEW-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/quailNEW-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/quailNEW-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Crispy quail with roasted garlic, salted egg and mashed cassava. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The one red-meat course, pan-seared rack of lamb, is rubbed with Vietnamese spices and cooked to medium-rare, then plated with, lemongrass and eggplant, all doused in a grassy scallion oil. Though I don’t know the dish’s origin, it’s the one I most associate with Duong’s cooking at Ana Mandara.\u003c/p>\n\u003cfigure id=\"attachment_117747\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/lambNEW.jpg\" alt=\"Rack of lamb with Vietnamese spices.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117747\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/lambNEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/lambNEW-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/lambNEW-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/lambNEW-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/lambNEW-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/lambNEW-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/lambNEW-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/lambNEW-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/lambNEW-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/lambNEW-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rack of lamb with Vietnamese spices. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Dessert is course nine, and it’s a love-or-hate affair, depending on how you feel about durian. This was the most high-falutin’ presentation of the pungent fruit I’d ever tried, and I quite loved it, despite the fact that I’ve never eaten it regularly enough to be the kind of person who craves it, though I have several friends who are. Silky coconut rolls are filled with durian and gooseberry and served in a mint-infused coconut sauce. The bright, tart gooseberry is a nice counterpoint to the low-toned, almost skunky, durian, and gives the dish a puckery punch.\u003c/p>\n\u003cfigure id=\"attachment_117745\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/dessertNEW.jpg\" alt=\"Coconut rolls with durian and gooseberry.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117745\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/dessertNEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dessertNEW-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dessertNEW-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dessertNEW-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dessertNEW-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dessertNEW-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dessertNEW-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dessertNEW-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dessertNEW-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dessertNEW-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Coconut rolls with durian and gooseberry. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Luckily for my stomach, the tenth course is a relaxing lemongrass tea, also with a hint of durian, but in the context of sweetly spicy candied ginger.\u003c/p>\n\u003cp>This is destination dining for those inclined toward tasting menus of any kind, and a value in the Bay Area for 10 courses at $95. And Chef Khai, with his charming presence, is a wonderful guide to the meal and to the cooking style he’s inventing, practically before your eyes.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://chefkhai.com/\" target=\"_blank\">\u003cstrong>Khai Vietnamese Nouveau\u003c/strong>\u003c/a>\u003cbr>\n655 Townsend St.\u003cbr>\nSan Francisco, CA 94103 [\u003ca href=\"https://goo.gl/C1fKeZ\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: (415) 724-2325\u003cbr>\nHours: Tues-Sat, seatings at 5:30pm and 8:30pm\u003cbr>\nPrice Range: $$$$ ($95 tasting menu)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/khairestaurant/\" target=\"_blank\">Khai Restaurant\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/khairestaurant/\" target=\"_blank\">@khairestaurant\u003c/a> \u003c/p>\n\n",
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"excerpt": "French-trained Vietnamese chef Khai Duong has opened his namesake restaurant in SoMa, where he serves an inspired ten-course tasting menu.",
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"description": "French-trained Vietnamese chef Khai Duong has opened his namesake restaurant in SoMa, where he serves an inspired ten-course tasting menu.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Khai Vietnamese Nouveau, which opened on Townsend and 7th Street at the end of 2016, implies a kind of fusion food, the likes of which we’ve seen before. Maybe French-inflected Vietnamese cooking, I thought, or pan-Asian hybrid dishes that incorporate local ingredients into traditional cooking styles. It is neither of these things. Rather, Khai is an homage to chef Khai Duong’s home, Nha Trang (a coastal city in southern Vietnam); the classical cooking techniques he learned at Le Cordon Bleu; and his large imagination for envisioning unique flavor combinations for both our local bounty and for special imported ingredients you won’t see elsewhere in the U.S.\u003c/p>\n\u003cp>Case in point is dish number one of ten in Duong’s leisurely tasting menu: fresh seaweed salad with onion, mint, chili dressing, chopped peanuts and shallots. The seaweed is a deep-water white variety found only in parts of Vietnam, for which there are no U.S. importers. So, his family in Nha Trang sends him a batch every two weeks. Duong, better known as Chef Khai, explains that this seaweed is difficult to get even in Vietnam because most of it is exported to Japan for collagen extraction. Besides being gorgeous, the dish is flavor-saturated, the seaweed crisp and succulent. \u003c/p>\n\u003cfigure id=\"attachment_117752\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/seaweed_2NEW.jpg\" alt=\"Fresh seaweed salad with onion, mint, chili dressing, chopped peanuts and shallots.\" width=\"1000\" height=\"1333\" class=\"size-full wp-image-117752\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/seaweed_2NEW.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/seaweed_2NEW-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/seaweed_2NEW-800x1066.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/seaweed_2NEW-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/seaweed_2NEW-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/seaweed_2NEW-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/seaweed_2NEW-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/seaweed_2NEW-520x693.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Fresh seaweed salad with onion, mint, chili dressing, chopped peanuts and shallots. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The next dish, wildly creative and equally precise as the seaweed salad, is a wild matsutake mushroom paté served with homemade rice crackers, presented on a piece of coral with honey and pink Himalayan salt. It’s an attractive dish as well as a delicious one, allowing you to experiment with proportions of sweet, salty and umami flavors.\u003c/p>\n\u003cfigure id=\"attachment_117749\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/rice-crackerNEW.jpg\" alt=\"Matsutake mushroom paté with rice crackers.\" width=\"1000\" height=\"1333\" class=\"size-full wp-image-117749\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/rice-crackerNEW.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rice-crackerNEW-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rice-crackerNEW-800x1066.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rice-crackerNEW-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rice-crackerNEW-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rice-crackerNEW-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rice-crackerNEW-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rice-crackerNEW-520x693.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Matsutake mushroom paté with rice crackers. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The crab sausage course is a very rich couple of bites of firm, smooth-textured sausage with more of those earthy-sweet matsutake mushrooms and magrut lime-jalapeño sauce, an ethereal yet complex dish I can’t even imagine trying to replicate, presented simply on a pickled watermelon radish. While any dish on this menu could become a signature for Chef Khai, I predict that this one will become synonymous with his evolving style.\u003c/p>\n\u003cfigure id=\"attachment_117751\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/sausageNEW.jpg\" alt=\"Chef Khai Duong’s homemade crab sausage.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117751\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/sausageNEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/sausageNEW-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/sausageNEW-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/sausageNEW-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/sausageNEW-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/sausageNEW-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/sausageNEW-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/sausageNEW-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/sausageNEW-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/sausageNEW-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chef Khai Duong’s homemade crab sausage. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Duong mills about the room in between each course, serving guests and discussing the nuances of each dish. He has set up shop—just six two-top tables and a larger table in back—in somewhat of a permanent pop-up style, having rented the Bonjour Patisserie space for his two evening seatings, Tuesday through Saturday. He was forced out of the space that housed the much-loved, elegant, but more traditional Ana Mandara in 2012, after 12 years there, and then he spent four years traveling, mostly through Vietnam, to re-invent himself as a chef. His inspiration shows on each plate and throughout the tasting menu.\u003c/p>\n\u003cfigure id=\"attachment_117755\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/Chef_1NEW.jpg\" alt=\"Chef Khai Duong in his new namesake restaurant in SoMa.\" width=\"1000\" height=\"1333\" class=\"size-full wp-image-117755\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/Chef_1NEW.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Chef_1NEW-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Chef_1NEW-800x1066.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Chef_1NEW-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Chef_1NEW-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Chef_1NEW-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Chef_1NEW-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Chef_1NEW-520x693.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Chef Khai Duong in his new namesake restaurant in SoMa. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One of my favorite dishes, wild salmon ceviche with pork belly, rice noodle, egg, green apple, and banana sauce arrived next, a delicate, decadent salad-style ceviche in which the fish is not disguised with heavy citrus or other seasonings, but rather presented as the anchor on a plate of complementary flavors. \u003c/p>\n\u003cfigure id=\"attachment_117750\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/salmonNEW.jpg\" alt=\"Wild salmon ceviche with banana sauce.\" width=\"1000\" height=\"1333\" class=\"size-full wp-image-117750\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/salmonNEW.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/salmonNEW-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/salmonNEW-800x1066.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/salmonNEW-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/salmonNEW-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/salmonNEW-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/salmonNEW-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/salmonNEW-520x693.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Wild salmon ceviche with banana sauce. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Up to now we’d been drinking a Noria Chardonnay, a Sonoma Coast bottling modeled after junmai-ginjo sake. Chef Khai’s approach to wine pairings is simple, even austere, and this philosophy works with his menu. The wine is not a distraction from the food in any sense, but a harmonious partner. We switched to red for the remainder of the meal, a Santa Rita Hills Pinot Noir that was appropriately more subtle than many Santa Barbara Pinot Noirs, but still came across as American in style.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The most Frenchified dish on the menu, delicately smoked beef tartare, is also Vietnam-forward, with onion, coriander and tamarind, along with plantain, which reads a bit like green banana in this presentation.\u003c/p>\n\u003cfigure id=\"attachment_117754\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/tartareNEW.jpg\" alt=\"Smoked beef tartare with onion, coriander, tamarind, and plantain.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117754\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/tartareNEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/tartareNEW-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/tartareNEW-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/tartareNEW-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/tartareNEW-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/tartareNEW-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/tartareNEW-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/tartareNEW-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/tartareNEW-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/tartareNEW-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Smoked beef tartare with onion, coriander, tamarind, and plantain.\u003c/figcaption>\u003c/figure>\n\u003cp>One of my favorite dishes of the evening was the baked butterfish with fresh galangal, turmeric, dill and scallions, a twist on the Japanese miso-marinated butterfish that we often see. The turmeric rub grounds the buttery filet, while the galangal lifts it off the plate. And the contrasting colors on the plate are very compelling to look at before you devour each bite.\u003c/p>\n\u003cfigure id=\"attachment_117743\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/butterfishNEW.jpg\" alt=\"Baked butterfish with fresh galangal, turmeric, dill and scallions.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117743\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/butterfishNEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/butterfishNEW-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/butterfishNEW-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/butterfishNEW-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/butterfishNEW-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/butterfishNEW-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/butterfishNEW-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/butterfishNEW-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/butterfishNEW-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/butterfishNEW-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Baked butterfish with fresh galangal, turmeric, dill and scallions. \u003ccite>(courtesy of Khai)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Crispy quail with roasted garlic, salted egg and mashed cassava is about as heavy as Duong’s cooking gets, which is to say, not very. But this is a very rich dish, and one I couldn’t quite finish, knowing I was only on the seventh course and had three more to go.\u003c/p>\n\u003cfigure id=\"attachment_117748\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/quailNEW.jpg\" alt=\"Crispy quail with roasted garlic, salted egg and mashed cassava.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117748\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/quailNEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/quailNEW-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/quailNEW-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/quailNEW-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/quailNEW-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/quailNEW-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/quailNEW-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/quailNEW-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/quailNEW-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/quailNEW-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Crispy quail with roasted garlic, salted egg and mashed cassava. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The one red-meat course, pan-seared rack of lamb, is rubbed with Vietnamese spices and cooked to medium-rare, then plated with, lemongrass and eggplant, all doused in a grassy scallion oil. Though I don’t know the dish’s origin, it’s the one I most associate with Duong’s cooking at Ana Mandara.\u003c/p>\n\u003cfigure id=\"attachment_117747\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/lambNEW.jpg\" alt=\"Rack of lamb with Vietnamese spices.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117747\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/lambNEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/lambNEW-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/lambNEW-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/lambNEW-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/lambNEW-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/lambNEW-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/lambNEW-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/lambNEW-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/lambNEW-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/lambNEW-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rack of lamb with Vietnamese spices. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Dessert is course nine, and it’s a love-or-hate affair, depending on how you feel about durian. This was the most high-falutin’ presentation of the pungent fruit I’d ever tried, and I quite loved it, despite the fact that I’ve never eaten it regularly enough to be the kind of person who craves it, though I have several friends who are. Silky coconut rolls are filled with durian and gooseberry and served in a mint-infused coconut sauce. The bright, tart gooseberry is a nice counterpoint to the low-toned, almost skunky, durian, and gives the dish a puckery punch.\u003c/p>\n\u003cfigure id=\"attachment_117745\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/dessertNEW.jpg\" alt=\"Coconut rolls with durian and gooseberry.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117745\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/dessertNEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dessertNEW-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dessertNEW-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dessertNEW-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dessertNEW-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dessertNEW-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dessertNEW-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dessertNEW-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dessertNEW-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dessertNEW-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Coconut rolls with durian and gooseberry. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Luckily for my stomach, the tenth course is a relaxing lemongrass tea, also with a hint of durian, but in the context of sweetly spicy candied ginger.\u003c/p>\n\u003cp>This is destination dining for those inclined toward tasting menus of any kind, and a value in the Bay Area for 10 courses at $95. And Chef Khai, with his charming presence, is a wonderful guide to the meal and to the cooking style he’s inventing, practically before your eyes.\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://chefkhai.com/\" target=\"_blank\">\u003cstrong>Khai Vietnamese Nouveau\u003c/strong>\u003c/a>\u003cbr>\n655 Townsend St.\u003cbr>\nSan Francisco, CA 94103 [\u003ca href=\"https://goo.gl/C1fKeZ\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: (415) 724-2325\u003cbr>\nHours: Tues-Sat, seatings at 5:30pm and 8:30pm\u003cbr>\nPrice Range: $$$$ ($95 tasting menu)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/khairestaurant/\" target=\"_blank\">Khai Restaurant\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/khairestaurant/\" target=\"_blank\">@khairestaurant\u003c/a> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The Time is Now For 'Dumpling Time' in San Francisco",
"title": "The Time is Now For 'Dumpling Time' in San Francisco",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>So, you thought you knew dumplings, from the xiao long bao requiring an hour wait at Din Tai Fung to the har gow at dim sum specialists?\u003c/p>\n\u003cp>Well, how about Xi’an dumplings? Gyoza? Pork buns?\u003c/p>\n\u003cp>Ok, the first are not well-known dumplings. The second technically are potstickers, which, in theory, are dumplings, but you never call “dumplings.” The last ones — well, that’s a stretch to be called a dumpling. Pork buns are pork buns. Who doesn’t want to tear off a piece of sweet, fatty pork belly with fluffy bread? That sounds more tempting than some deep question about what is a dumpling.\u003c/p>\n\u003cfigure id=\"attachment_117599\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/dumplingtime-ensemble.jpg\" alt=\"A variety of dishes at Dumpling Time.\" width=\"1280\" height=\"960\" class=\"size-full wp-image-117599\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-ensemble.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-ensemble-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-ensemble-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-ensemble-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-ensemble-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-ensemble-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-ensemble-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-ensemble-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-ensemble-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-ensemble-520x390.jpg 520w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003cfigcaption class=\"wp-caption-text\">A variety of dishes at Dumpling Time. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There aren’t \u003cem>a lot\u003c/em> of dumplings at Dumpling Time, a full-service restaurant that opened last week with no shortage of fanfare and classic SF hour-plus long lines for the next big food thing. There is a good range of dumplings, however. Those dumplings happen to be pretty stellar as a whole, made by hand in a glass-enclosed room to the side of the entrance (à la Din Tai Fung) and in front of small counter seating (awesome view but they feel detached from the dining room action).\u003c/p>\n\u003cfigure id=\"attachment_117598\" class=\"wp-caption aligncenter\" style=\"max-width: 1632px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/dumplingtime-dumplingroom.jpg\" alt=\"Dumplings being made by hand in a glass-enclosed room to the side of the entrance.\" width=\"1632\" height=\"1224\" class=\"size-full wp-image-117598\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-dumplingroom.jpg 1632w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-dumplingroom-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-dumplingroom-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-dumplingroom-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-dumplingroom-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-dumplingroom-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-dumplingroom-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-dumplingroom-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-dumplingroom-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-dumplingroom-520x390.jpg 520w\" sizes=\"(max-width: 1632px) 100vw, 1632px\">\u003cfigcaption class=\"wp-caption-text\">Dumplings being made by hand in a glass-enclosed room to the side of the entrance. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_117605\" class=\"wp-caption aligncenter\" style=\"max-width: 1632px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/interior-1-dumplingtime.jpg\" alt=\"The open kitchen counter at Dumpling Time.\" width=\"1632\" height=\"1224\" class=\"size-full wp-image-117605\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/interior-1-dumplingtime.jpg 1632w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/interior-1-dumplingtime-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/interior-1-dumplingtime-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/interior-1-dumplingtime-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/interior-1-dumplingtime-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/interior-1-dumplingtime-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/interior-1-dumplingtime-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/interior-1-dumplingtime-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/interior-1-dumplingtime-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/interior-1-dumplingtime-520x390.jpg 520w\" sizes=\"(max-width: 1632px) 100vw, 1632px\">\u003cfigcaption class=\"wp-caption-text\">The open kitchen counter at Dumpling Time. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Dumpling Time is the third Japanese dining project from Kash Feng and his Omakase Group in this SoMa-Design District-edge of Potrero area Google Maps calls SoMissPo but no SF resident has ever referred to that phrase before. The neighborhood is known best for being where there’s a rare traffic circle, Adobe offices and Zynga headquarters. The flagship of the group, Omakase, is a serene, exquisite sushi venue where a meal clocks in at a $150 minimum. A few steps down the formality latter, Okane is the group’s izakaya that really is less izakaya and more just all parts of Japanese cuisine. Now, there’s Dumpling Time, even further towards the casual side. You could hear a pin drop at Omakase. At Dumpling Time, it’s hip hop beats on the soundtrack with a bass that literally rattles the wall when you’re in the bathroom (a bathroom dance party?). \u003c/p>\n\u003cfigure id=\"attachment_117600\" class=\"wp-caption aligncenter\" style=\"max-width: 1632px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/dumplingtime-exterior.jpg\" alt=\"People lined up to get into Dumpling Time.\" width=\"1632\" height=\"1224\" class=\"size-full wp-image-117600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-exterior.jpg 1632w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-exterior-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-exterior-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-exterior-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-exterior-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-exterior-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-exterior-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-exterior-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-exterior-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-exterior-520x390.jpg 520w\" sizes=\"(max-width: 1632px) 100vw, 1632px\">\u003cfigcaption class=\"wp-caption-text\">People lined up to get into Dumpling Time. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Omakase Group should get immense credit for not riding the trend waves. They recognize a niche needed in SF dining, a neighborhood with huge potential and snatch it just at the right time. That worked with Omakase, where omakase meals are surging everywhere because $200 for perfect raw fish isn’t apparently out of reach for a huge market. Okane and izakayas, well, let’s just say izakayas are what “local, neighborhood bistros” were five years ago. They’re everywhere. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Dumplings haven’t had the spotlight yet in the city. Yes, down south in Santa Clara at Din Tai Fung, they’re worshipped. We have dumplings at the aforementioned dim sum restaurants. But, for not the first time but definitely the brightest spotlight red carpet opening, dumplings are what we’re resolutely focused on here. Feng didn’t mess around, bringing in a dumpling chef, Do Leung, who previously cooked for one of the Peninsula’s premier dim sum destinations, Tai Wu in Millbrae. Din Tai Fung’s lands have been transplanted to SoMissPo expecting the same life-changing dumplings. Your life will not change. But, those dumplings are either great or excellent.\u003c/p>\n\u003cp>They’re in four major categories, generally priced $6-7 for a serving. Sizes vary, so you’ll get a different number of gyoza compared to xiao long bao, for example.\u003c/p>\n\u003cfigure id=\"attachment_117604\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/dumplingtime-xiaolongbao.jpg\" alt=\"Tom Yum-style shrimp and pork xiao long bao at Dumpling Time.\" width=\"1280\" height=\"960\" class=\"size-full wp-image-117604\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-xiaolongbao.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-xiaolongbao-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-xiaolongbao-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-xiaolongbao-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-xiaolongbao-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-xiaolongbao-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-xiaolongbao-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-xiaolongbao-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-xiaolongbao-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-xiaolongbao-520x390.jpg 520w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003cfigcaption class=\"wp-caption-text\">\"Tom Yum-style\" shrimp and pork xiao long bao at Dumpling Time. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Without question, the xiao long bao are the ones you’re almost guaranteed to find on every table. The regular pork soup filled version aren’t quite as transcendent texture-wise as Din Tai Fung’s esteemed version. Still, they’re the best version in the city of San Francisco (several tiers above Yank Sing and China Live) — multi-dimensions playing off the taut skin and deep, rustic porky rush of flavor upon the single bite. A version filled “tom yum-style” with shrimp and pork belly is even more riveting courtesy of a final coconut milk surge. They come with the skin lightly beet-stained and it neither really looks or tastes like beets are involved. For single diners, why not try the giant xiao long bao with a menu description that says you’ll need a straw? Challenge accepted if it tastes like the mini version. You can already tell this will be a listicle must-try darling dish at the end of the year.\u003c/p>\n\u003cfigure id=\"attachment_117607\" class=\"wp-caption aligncenter\" style=\"max-width: 1632px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/xian-dumplings-dumplingtime.jpg\" alt=\"Xi’an dumplings at Dumpling Time.\" width=\"1632\" height=\"1224\" class=\"size-full wp-image-117607\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/xian-dumplings-dumplingtime.jpg 1632w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/xian-dumplings-dumplingtime-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/xian-dumplings-dumplingtime-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/xian-dumplings-dumplingtime-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/xian-dumplings-dumplingtime-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/xian-dumplings-dumplingtime-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/xian-dumplings-dumplingtime-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/xian-dumplings-dumplingtime-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/xian-dumplings-dumplingtime-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/xian-dumplings-dumplingtime-520x390.jpg 520w\" sizes=\"(max-width: 1632px) 100vw, 1632px\">\u003cfigcaption class=\"wp-caption-text\">Xi’an dumplings at Dumpling Time. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Xi’an dumplings are the wild card and absolutely worth an order since Feng is from the inland China town and the recipe comes directly from his mother. They’re like non-fried potstickers in shape and texture — plump, nearly bursting at the seams with pork or (a slightly boring) carrots, mushrooms and greens vegetarians version. Both beg for the accompanying red chili sauce. After a gentle dip, the whole Xi’an dumpling experience changes from safe and routine to downright exciting.\u003c/p>\n\u003cfigure id=\"attachment_117601\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/dumplingtime-gyoza.jpg\" alt=\"Seafood Gyoza at Dumpling Time.\" width=\"1280\" height=\"960\" class=\"size-full wp-image-117601\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-gyoza.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-gyoza-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-gyoza-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-gyoza-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-gyoza-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-gyoza-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-gyoza-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-gyoza-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-gyoza-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-gyoza-520x390.jpg 520w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003cfigcaption class=\"wp-caption-text\">Seafood Gyoza at Dumpling Time. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The trio of gyoza options are actually considered the “signature” dumplings. There are more expected pork and chicken renditions. What you really want is the seafood one, where the forest green spinach dumpling skin encases a mixture of crab, shrimp and scallop. With a light dunk in a spiced chili butter sauce, everything clicks. \u003c/p>\n\u003cfigure id=\"attachment_117602\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/dumplingtime-hargow.jpg\" alt=\"Steamed har gow at Dumpling Time.\" width=\"1280\" height=\"960\" class=\"size-full wp-image-117602\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-hargow.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-hargow-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-hargow-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-hargow-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-hargow-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-hargow-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-hargow-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-hargow-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-hargow-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-hargow-520x390.jpg 520w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003cfigcaption class=\"wp-caption-text\">Steamed har gow at Dumpling Time. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Steamed har gow, the third category, are familiar to dim sum-goers but seldom seem outside of that experience. Here, they’re spot-on versions, from the almost transparent partially gummy skin to the full chunks of shrimp with fragrant cilantro leaves — a perfect match. These can’t be improved upon, especially because of the cilantro dipping sauce that was so refreshing I started dunking pieces of buns in it.\u003c/p>\n\u003cfigure id=\"attachment_117597\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/dumplingtime-bao.jpg\" alt=\"Bao at Dumpling Time.\" width=\"1280\" height=\"960\" class=\"size-full wp-image-117597\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-bao.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-bao-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-bao-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-bao-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-bao-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-bao-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-bao-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-bao-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-bao-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-bao-520x390.jpg 520w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003cfigcaption class=\"wp-caption-text\">Bao at Dumpling Time. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Speaking of buns, they’re less thrilling but perfectly fine and extremely Instagram-friendly as a contrast to the various dumpling shapes and colors. Both the barbecue pork belly bun (a few too many pure fat nubs) and ginger-heavy chicken and wood ear mushroom rendition are too skewed towards bread in the vital bread to filling ratio. The fillings are balanced beautifully, though, in terms of seasonings.\u003c/p>\n\u003cfigure id=\"attachment_117595\" class=\"wp-caption aligncenter\" style=\"max-width: 1632px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/appetizers-dumplingtime.jpg\" alt=\"Appetizer salads at Dumpling Time.\" width=\"1632\" height=\"1224\" class=\"size-full wp-image-117595\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/appetizers-dumplingtime.jpg 1632w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/appetizers-dumplingtime-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/appetizers-dumplingtime-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/appetizers-dumplingtime-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/appetizers-dumplingtime-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/appetizers-dumplingtime-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/appetizers-dumplingtime-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/appetizers-dumplingtime-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/appetizers-dumplingtime-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/appetizers-dumplingtime-520x390.jpg 520w\" sizes=\"(max-width: 1632px) 100vw, 1632px\">\u003cfigcaption class=\"wp-caption-text\">Appetizer salads at Dumpling Time. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Starters include shrimp toast and shrimp-filled wontons should you need shrimp in non-dumpling form. A pair of noodles includes a vegetarian option and a curious offering of Beijing noodles inspired by zha jiang mian, combining pork and black bean paste (an outrageously popular dish I noticed from my visit to Beijing not long ago and one we almost never see here in SF). Really, it’s not about noodles or starters. Unless you’re a large group, focus on the namesake items and round out the meal with some of the $3 cold small vegetables bites like Fresno chile-enhanced cucumber slices and a sensational garlic seaweed ensemble. Desserts are various buns (egg yolk, beet and taro, green tea or steamed egg custard but, not surprisingly given the tempting savory options, I didn’t see anyone decide to save room for them. \u003c/p>\n\u003cp>Another similarity of Omakase, Okane and Dumpling Time, besides the neighborhood and great food, are an underwhelming wine and beer selection. Right now, it’s BYOB but the restaurant calls itself a dumpling-and-beer house. When there are ten beers listed and Lagunitas IPA might be the most adventurous selection, the beer choices need serious work. It will need to be better in a few weeks when the liquor license becomes reality. Otherwise, stick to tea and sake.\u003c/p>\n\u003cfigure id=\"attachment_117596\" class=\"wp-caption aligncenter\" style=\"max-width: 1632px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/dumpling-time-sign.jpg\" alt=\"Dumpling Time neon sign.\" width=\"1632\" height=\"1224\" class=\"size-full wp-image-117596\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumpling-time-sign.jpg 1632w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumpling-time-sign-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumpling-time-sign-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumpling-time-sign-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumpling-time-sign-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumpling-time-sign-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumpling-time-sign-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumpling-time-sign-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumpling-time-sign-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumpling-time-sign-520x390.jpg 520w\" sizes=\"(max-width: 1632px) 100vw, 1632px\">\u003cfigcaption class=\"wp-caption-text\">Dumpling Time neon sign. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The roughly 70-seat restaurant has a mix of eight-seat communal tables and a handful of four-tops. Both the communal table theme and neon-lit Dumpling time logo (great design, by the way) are a fun nod to the vibrant, late night nature of Asia’s night markets. An open kitchen greets diners at the door, a complete inverse of most layouts where the kitchen tends to be the background for the central dining room. The ceiling is low, the energy is high but not a rowdy noisefest luckily. Let’s give a round of applause to designer Aya Jessani (who also did Okane and Omakase) for pulling off all of these elements, and most notably, the doodle-style black and white wall mural that is a mash-up of San Francisco and Asia (hello Karl the Fog and Shanghai’s TV Tower). \u003c/p>\n\u003cfigure id=\"attachment_117603\" class=\"wp-caption aligncenter\" style=\"max-width: 1632px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/dumplingtime-interior-2.jpg\" alt=\"The dining area at Dumpling Time.\" width=\"1632\" height=\"1224\" class=\"size-full wp-image-117603\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-interior-2.jpg 1632w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-interior-2-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-interior-2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-interior-2-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-interior-2-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-interior-2-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-interior-2-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-interior-2-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-interior-2-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-interior-2-520x390.jpg 520w\" sizes=\"(max-width: 1632px) 100vw, 1632px\">\u003cfigcaption class=\"wp-caption-text\">The dining area at Dumpling Time. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Service is good-hearted but obviously overwhelmed with the opening need to turn tables. Details still need to be worked out. The share plates are way too small — word of caution, don’t put sauces on them unless you want gyoza sauce for Xi’an dumplings. Tables need more napkins and, in classic 2017 SF fashion, the small water glasses will drive most diners insane. Service pacing is scattered. Three sets of dumplings arrive in the same minute. Then a half hour later, we were about to give up on Xi’an dumplings and hand over a credit card for the bill before they magically arrived. \u003c/p>\n\u003cp>These are all details that get swept away in a feverish dumpling frenzy but will be important as the restaurant settles in. San Francisco diners clearly wanted a multi-style dumpling-themed restaurant in spotless surroundings, whether they knew it or not. The one they’ve got clearly shows the time — and place — for dumplings is right.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/dumpling-time-logo.jpg\" alt=\"Dumpling Time logo\" width=\"300\" height=\"300\" class=\"aligncenter size-full wp-image-117618\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumpling-time-logo.jpg 300w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumpling-time-logo-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumpling-time-logo-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumpling-time-logo-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumpling-time-logo-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumpling-time-logo-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumpling-time-logo-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumpling-time-logo-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumpling-time-logo-150x150.jpg 150w\" sizes=\"(max-width: 300px) 100vw, 300px\">\u003cbr>\n\u003ca href=\"https://www.dumplingtimesf.com/\" target=\"_blank\">\u003cstrong>Dumpling Time\u003c/strong>\u003c/a>\u003cbr>\n11 Division St., San Francisco, CA 94103 [\u003ca href=\"https://www.google.com/maps/place/Dumpling+Time/@37.7696425,-122.4023465,15z/data=!4m2!3m1!1s0x0:0xdfc2e8f08d41ff7f?sa=X&ved=0ahUKEwizve_H9YLUAhUs_4MKHRNXASIQ_BIIfjAM\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: 415-525-4797\u003cbr>\nHours: Open Mon-Sat. Lunch from 11:30am to sold out. Dinner from 5:30pm to sold out.\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/DumplingTime/\" target=\"_blank\">Dumpling Time\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/dumplingtime_sf/\" target=\"_blank\">dumplingtime_sf\u003c/a>\u003cbr>\nPrice Range: $$ ($15-20 a person)\u003c/p>\n\n",
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"excerpt": "Dumplings are set to be SF’s next trend wave thanks to a SoMa newcomer.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>So, you thought you knew dumplings, from the xiao long bao requiring an hour wait at Din Tai Fung to the har gow at dim sum specialists?\u003c/p>\n\u003cp>Well, how about Xi’an dumplings? Gyoza? Pork buns?\u003c/p>\n\u003cp>Ok, the first are not well-known dumplings. The second technically are potstickers, which, in theory, are dumplings, but you never call “dumplings.” The last ones — well, that’s a stretch to be called a dumpling. Pork buns are pork buns. Who doesn’t want to tear off a piece of sweet, fatty pork belly with fluffy bread? That sounds more tempting than some deep question about what is a dumpling.\u003c/p>\n\u003cfigure id=\"attachment_117599\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/dumplingtime-ensemble.jpg\" alt=\"A variety of dishes at Dumpling Time.\" width=\"1280\" height=\"960\" class=\"size-full wp-image-117599\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-ensemble.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-ensemble-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-ensemble-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-ensemble-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-ensemble-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-ensemble-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-ensemble-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-ensemble-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-ensemble-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-ensemble-520x390.jpg 520w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003cfigcaption class=\"wp-caption-text\">A variety of dishes at Dumpling Time. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There aren’t \u003cem>a lot\u003c/em> of dumplings at Dumpling Time, a full-service restaurant that opened last week with no shortage of fanfare and classic SF hour-plus long lines for the next big food thing. There is a good range of dumplings, however. Those dumplings happen to be pretty stellar as a whole, made by hand in a glass-enclosed room to the side of the entrance (à la Din Tai Fung) and in front of small counter seating (awesome view but they feel detached from the dining room action).\u003c/p>\n\u003cfigure id=\"attachment_117598\" class=\"wp-caption aligncenter\" style=\"max-width: 1632px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/dumplingtime-dumplingroom.jpg\" alt=\"Dumplings being made by hand in a glass-enclosed room to the side of the entrance.\" width=\"1632\" height=\"1224\" class=\"size-full wp-image-117598\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-dumplingroom.jpg 1632w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-dumplingroom-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-dumplingroom-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-dumplingroom-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-dumplingroom-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-dumplingroom-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-dumplingroom-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-dumplingroom-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-dumplingroom-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-dumplingroom-520x390.jpg 520w\" sizes=\"(max-width: 1632px) 100vw, 1632px\">\u003cfigcaption class=\"wp-caption-text\">Dumplings being made by hand in a glass-enclosed room to the side of the entrance. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_117605\" class=\"wp-caption aligncenter\" style=\"max-width: 1632px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/interior-1-dumplingtime.jpg\" alt=\"The open kitchen counter at Dumpling Time.\" width=\"1632\" height=\"1224\" class=\"size-full wp-image-117605\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/interior-1-dumplingtime.jpg 1632w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/interior-1-dumplingtime-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/interior-1-dumplingtime-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/interior-1-dumplingtime-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/interior-1-dumplingtime-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/interior-1-dumplingtime-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/interior-1-dumplingtime-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/interior-1-dumplingtime-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/interior-1-dumplingtime-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/interior-1-dumplingtime-520x390.jpg 520w\" sizes=\"(max-width: 1632px) 100vw, 1632px\">\u003cfigcaption class=\"wp-caption-text\">The open kitchen counter at Dumpling Time. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Dumpling Time is the third Japanese dining project from Kash Feng and his Omakase Group in this SoMa-Design District-edge of Potrero area Google Maps calls SoMissPo but no SF resident has ever referred to that phrase before. The neighborhood is known best for being where there’s a rare traffic circle, Adobe offices and Zynga headquarters. The flagship of the group, Omakase, is a serene, exquisite sushi venue where a meal clocks in at a $150 minimum. A few steps down the formality latter, Okane is the group’s izakaya that really is less izakaya and more just all parts of Japanese cuisine. Now, there’s Dumpling Time, even further towards the casual side. You could hear a pin drop at Omakase. At Dumpling Time, it’s hip hop beats on the soundtrack with a bass that literally rattles the wall when you’re in the bathroom (a bathroom dance party?). \u003c/p>\n\u003cfigure id=\"attachment_117600\" class=\"wp-caption aligncenter\" style=\"max-width: 1632px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/dumplingtime-exterior.jpg\" alt=\"People lined up to get into Dumpling Time.\" width=\"1632\" height=\"1224\" class=\"size-full wp-image-117600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-exterior.jpg 1632w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-exterior-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-exterior-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-exterior-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-exterior-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-exterior-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-exterior-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-exterior-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-exterior-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-exterior-520x390.jpg 520w\" sizes=\"(max-width: 1632px) 100vw, 1632px\">\u003cfigcaption class=\"wp-caption-text\">People lined up to get into Dumpling Time. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Omakase Group should get immense credit for not riding the trend waves. They recognize a niche needed in SF dining, a neighborhood with huge potential and snatch it just at the right time. That worked with Omakase, where omakase meals are surging everywhere because $200 for perfect raw fish isn’t apparently out of reach for a huge market. Okane and izakayas, well, let’s just say izakayas are what “local, neighborhood bistros” were five years ago. They’re everywhere. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Dumplings haven’t had the spotlight yet in the city. Yes, down south in Santa Clara at Din Tai Fung, they’re worshipped. We have dumplings at the aforementioned dim sum restaurants. But, for not the first time but definitely the brightest spotlight red carpet opening, dumplings are what we’re resolutely focused on here. Feng didn’t mess around, bringing in a dumpling chef, Do Leung, who previously cooked for one of the Peninsula’s premier dim sum destinations, Tai Wu in Millbrae. Din Tai Fung’s lands have been transplanted to SoMissPo expecting the same life-changing dumplings. Your life will not change. But, those dumplings are either great or excellent.\u003c/p>\n\u003cp>They’re in four major categories, generally priced $6-7 for a serving. Sizes vary, so you’ll get a different number of gyoza compared to xiao long bao, for example.\u003c/p>\n\u003cfigure id=\"attachment_117604\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/dumplingtime-xiaolongbao.jpg\" alt=\"Tom Yum-style shrimp and pork xiao long bao at Dumpling Time.\" width=\"1280\" height=\"960\" class=\"size-full wp-image-117604\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-xiaolongbao.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-xiaolongbao-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-xiaolongbao-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-xiaolongbao-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-xiaolongbao-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-xiaolongbao-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-xiaolongbao-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-xiaolongbao-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-xiaolongbao-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-xiaolongbao-520x390.jpg 520w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003cfigcaption class=\"wp-caption-text\">\"Tom Yum-style\" shrimp and pork xiao long bao at Dumpling Time. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Without question, the xiao long bao are the ones you’re almost guaranteed to find on every table. The regular pork soup filled version aren’t quite as transcendent texture-wise as Din Tai Fung’s esteemed version. Still, they’re the best version in the city of San Francisco (several tiers above Yank Sing and China Live) — multi-dimensions playing off the taut skin and deep, rustic porky rush of flavor upon the single bite. A version filled “tom yum-style” with shrimp and pork belly is even more riveting courtesy of a final coconut milk surge. They come with the skin lightly beet-stained and it neither really looks or tastes like beets are involved. For single diners, why not try the giant xiao long bao with a menu description that says you’ll need a straw? Challenge accepted if it tastes like the mini version. You can already tell this will be a listicle must-try darling dish at the end of the year.\u003c/p>\n\u003cfigure id=\"attachment_117607\" class=\"wp-caption aligncenter\" style=\"max-width: 1632px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/xian-dumplings-dumplingtime.jpg\" alt=\"Xi’an dumplings at Dumpling Time.\" width=\"1632\" height=\"1224\" class=\"size-full wp-image-117607\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/xian-dumplings-dumplingtime.jpg 1632w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/xian-dumplings-dumplingtime-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/xian-dumplings-dumplingtime-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/xian-dumplings-dumplingtime-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/xian-dumplings-dumplingtime-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/xian-dumplings-dumplingtime-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/xian-dumplings-dumplingtime-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/xian-dumplings-dumplingtime-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/xian-dumplings-dumplingtime-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/xian-dumplings-dumplingtime-520x390.jpg 520w\" sizes=\"(max-width: 1632px) 100vw, 1632px\">\u003cfigcaption class=\"wp-caption-text\">Xi’an dumplings at Dumpling Time. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Xi’an dumplings are the wild card and absolutely worth an order since Feng is from the inland China town and the recipe comes directly from his mother. They’re like non-fried potstickers in shape and texture — plump, nearly bursting at the seams with pork or (a slightly boring) carrots, mushrooms and greens vegetarians version. Both beg for the accompanying red chili sauce. After a gentle dip, the whole Xi’an dumpling experience changes from safe and routine to downright exciting.\u003c/p>\n\u003cfigure id=\"attachment_117601\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/dumplingtime-gyoza.jpg\" alt=\"Seafood Gyoza at Dumpling Time.\" width=\"1280\" height=\"960\" class=\"size-full wp-image-117601\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-gyoza.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-gyoza-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-gyoza-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-gyoza-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-gyoza-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-gyoza-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-gyoza-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-gyoza-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-gyoza-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-gyoza-520x390.jpg 520w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003cfigcaption class=\"wp-caption-text\">Seafood Gyoza at Dumpling Time. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The trio of gyoza options are actually considered the “signature” dumplings. There are more expected pork and chicken renditions. What you really want is the seafood one, where the forest green spinach dumpling skin encases a mixture of crab, shrimp and scallop. With a light dunk in a spiced chili butter sauce, everything clicks. \u003c/p>\n\u003cfigure id=\"attachment_117602\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/dumplingtime-hargow.jpg\" alt=\"Steamed har gow at Dumpling Time.\" width=\"1280\" height=\"960\" class=\"size-full wp-image-117602\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-hargow.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-hargow-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-hargow-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-hargow-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-hargow-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-hargow-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-hargow-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-hargow-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-hargow-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-hargow-520x390.jpg 520w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003cfigcaption class=\"wp-caption-text\">Steamed har gow at Dumpling Time. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Steamed har gow, the third category, are familiar to dim sum-goers but seldom seem outside of that experience. Here, they’re spot-on versions, from the almost transparent partially gummy skin to the full chunks of shrimp with fragrant cilantro leaves — a perfect match. These can’t be improved upon, especially because of the cilantro dipping sauce that was so refreshing I started dunking pieces of buns in it.\u003c/p>\n\u003cfigure id=\"attachment_117597\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/dumplingtime-bao.jpg\" alt=\"Bao at Dumpling Time.\" width=\"1280\" height=\"960\" class=\"size-full wp-image-117597\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-bao.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-bao-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-bao-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-bao-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-bao-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-bao-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-bao-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-bao-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-bao-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-bao-520x390.jpg 520w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003cfigcaption class=\"wp-caption-text\">Bao at Dumpling Time. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Speaking of buns, they’re less thrilling but perfectly fine and extremely Instagram-friendly as a contrast to the various dumpling shapes and colors. Both the barbecue pork belly bun (a few too many pure fat nubs) and ginger-heavy chicken and wood ear mushroom rendition are too skewed towards bread in the vital bread to filling ratio. The fillings are balanced beautifully, though, in terms of seasonings.\u003c/p>\n\u003cfigure id=\"attachment_117595\" class=\"wp-caption aligncenter\" style=\"max-width: 1632px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/appetizers-dumplingtime.jpg\" alt=\"Appetizer salads at Dumpling Time.\" width=\"1632\" height=\"1224\" class=\"size-full wp-image-117595\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/appetizers-dumplingtime.jpg 1632w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/appetizers-dumplingtime-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/appetizers-dumplingtime-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/appetizers-dumplingtime-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/appetizers-dumplingtime-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/appetizers-dumplingtime-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/appetizers-dumplingtime-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/appetizers-dumplingtime-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/appetizers-dumplingtime-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/appetizers-dumplingtime-520x390.jpg 520w\" sizes=\"(max-width: 1632px) 100vw, 1632px\">\u003cfigcaption class=\"wp-caption-text\">Appetizer salads at Dumpling Time. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Starters include shrimp toast and shrimp-filled wontons should you need shrimp in non-dumpling form. A pair of noodles includes a vegetarian option and a curious offering of Beijing noodles inspired by zha jiang mian, combining pork and black bean paste (an outrageously popular dish I noticed from my visit to Beijing not long ago and one we almost never see here in SF). Really, it’s not about noodles or starters. Unless you’re a large group, focus on the namesake items and round out the meal with some of the $3 cold small vegetables bites like Fresno chile-enhanced cucumber slices and a sensational garlic seaweed ensemble. Desserts are various buns (egg yolk, beet and taro, green tea or steamed egg custard but, not surprisingly given the tempting savory options, I didn’t see anyone decide to save room for them. \u003c/p>\n\u003cp>Another similarity of Omakase, Okane and Dumpling Time, besides the neighborhood and great food, are an underwhelming wine and beer selection. Right now, it’s BYOB but the restaurant calls itself a dumpling-and-beer house. When there are ten beers listed and Lagunitas IPA might be the most adventurous selection, the beer choices need serious work. It will need to be better in a few weeks when the liquor license becomes reality. Otherwise, stick to tea and sake.\u003c/p>\n\u003cfigure id=\"attachment_117596\" class=\"wp-caption aligncenter\" style=\"max-width: 1632px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/dumpling-time-sign.jpg\" alt=\"Dumpling Time neon sign.\" width=\"1632\" height=\"1224\" class=\"size-full wp-image-117596\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumpling-time-sign.jpg 1632w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumpling-time-sign-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumpling-time-sign-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumpling-time-sign-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumpling-time-sign-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumpling-time-sign-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumpling-time-sign-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumpling-time-sign-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumpling-time-sign-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumpling-time-sign-520x390.jpg 520w\" sizes=\"(max-width: 1632px) 100vw, 1632px\">\u003cfigcaption class=\"wp-caption-text\">Dumpling Time neon sign. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The roughly 70-seat restaurant has a mix of eight-seat communal tables and a handful of four-tops. Both the communal table theme and neon-lit Dumpling time logo (great design, by the way) are a fun nod to the vibrant, late night nature of Asia’s night markets. An open kitchen greets diners at the door, a complete inverse of most layouts where the kitchen tends to be the background for the central dining room. The ceiling is low, the energy is high but not a rowdy noisefest luckily. Let’s give a round of applause to designer Aya Jessani (who also did Okane and Omakase) for pulling off all of these elements, and most notably, the doodle-style black and white wall mural that is a mash-up of San Francisco and Asia (hello Karl the Fog and Shanghai’s TV Tower). \u003c/p>\n\u003cfigure id=\"attachment_117603\" class=\"wp-caption aligncenter\" style=\"max-width: 1632px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/dumplingtime-interior-2.jpg\" alt=\"The dining area at Dumpling Time.\" width=\"1632\" height=\"1224\" class=\"size-full wp-image-117603\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-interior-2.jpg 1632w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-interior-2-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-interior-2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-interior-2-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-interior-2-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-interior-2-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-interior-2-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-interior-2-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-interior-2-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-interior-2-520x390.jpg 520w\" sizes=\"(max-width: 1632px) 100vw, 1632px\">\u003cfigcaption class=\"wp-caption-text\">The dining area at Dumpling Time. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Service is good-hearted but obviously overwhelmed with the opening need to turn tables. Details still need to be worked out. The share plates are way too small — word of caution, don’t put sauces on them unless you want gyoza sauce for Xi’an dumplings. Tables need more napkins and, in classic 2017 SF fashion, the small water glasses will drive most diners insane. Service pacing is scattered. Three sets of dumplings arrive in the same minute. Then a half hour later, we were about to give up on Xi’an dumplings and hand over a credit card for the bill before they magically arrived. \u003c/p>\n\u003cp>These are all details that get swept away in a feverish dumpling frenzy but will be important as the restaurant settles in. San Francisco diners clearly wanted a multi-style dumpling-themed restaurant in spotless surroundings, whether they knew it or not. The one they’ve got clearly shows the time — and place — for dumplings is right.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/dumpling-time-logo.jpg\" alt=\"Dumpling Time logo\" width=\"300\" height=\"300\" class=\"aligncenter size-full wp-image-117618\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumpling-time-logo.jpg 300w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumpling-time-logo-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumpling-time-logo-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumpling-time-logo-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumpling-time-logo-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumpling-time-logo-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumpling-time-logo-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumpling-time-logo-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumpling-time-logo-150x150.jpg 150w\" sizes=\"(max-width: 300px) 100vw, 300px\">\u003cbr>\n\u003ca href=\"https://www.dumplingtimesf.com/\" target=\"_blank\">\u003cstrong>Dumpling Time\u003c/strong>\u003c/a>\u003cbr>\n11 Division St., San Francisco, CA 94103 [\u003ca href=\"https://www.google.com/maps/place/Dumpling+Time/@37.7696425,-122.4023465,15z/data=!4m2!3m1!1s0x0:0xdfc2e8f08d41ff7f?sa=X&ved=0ahUKEwizve_H9YLUAhUs_4MKHRNXASIQ_BIIfjAM\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: 415-525-4797\u003cbr>\nHours: Open Mon-Sat. Lunch from 11:30am to sold out. Dinner from 5:30pm to sold out.\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/DumplingTime/\" target=\"_blank\">Dumpling Time\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/dumplingtime_sf/\" target=\"_blank\">dumplingtime_sf\u003c/a>\u003cbr>\nPrice Range: $$ ($15-20 a person)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The Bay Area Bites Guide to the Best Places to Drink Beer This Summer",
"title": "The Bay Area Bites Guide to the Best Places to Drink Beer This Summer",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>If it seems difficult to keep up with all the new breweries opening and closing, it's not just you. According to the \u003ca href=\"http://www.californiacraftbeer.com/\" target=\"_blank\" rel=\"noopener\">California Craft Brewers Association\u003c/a>, there are more than 750 craft breweries in operation across California, more than any other state in the country. And the Bay Area has been a particular hub, with new breweries and taprooms opening across the East, South, and North Bays.\u003c/p>\n\u003cp>\u003cstrong>Add to your list:\u003c/strong> Formerly Linden Street Brewing, \u003ca href=\"https://oaklandunitedbeerworks.com/\" target=\"_blank\" rel=\"noopener\">Oakland United Beerworks\u003c/a> will also be reopening later this summer near Jack London Square. And \u003ca href=\"http://www.goodbeer.com/\" target=\"_blank\" rel=\"noopener\">Speakeasy\u003c/a>, which closed its taproom earlier this year, \u003ca href=\"http://www.sfgate.com/insidescoop/article/Speakeasy-Ales-Lagers-workers-get-back-wages-11136151.php\" target=\"_blank\" rel=\"noopener\">sold its assets to Hunters Point Brewery\u003c/a> and should reopen its public serving too.\u003c/p>\n\u003cp>While we can't accurately capture all the beer halls, taprooms, pubs, breweries, and patios where you can enjoy a cold brew and all the ones coming soon, here's a list of some of the best new spots and oldies. If we missed your favorite, share it in the comments below.\u003c/p>\n\u003cfigure id=\"attachment_117300\" class=\"wp-caption aligncenter\" style=\"max-width: 1440px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/16587023_10154142052107653_716059604614428433_o.jpg\">\u003cimg class=\"size-full wp-image-117300\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/16587023_10154142052107653_716059604614428433_o.jpg\" alt=\"The taps at Magnolia Brewery\" width=\"1440\" height=\"934\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/16587023_10154142052107653_716059604614428433_o.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/16587023_10154142052107653_716059604614428433_o-160x104.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/16587023_10154142052107653_716059604614428433_o-800x519.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/16587023_10154142052107653_716059604614428433_o-768x498.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/16587023_10154142052107653_716059604614428433_o-1020x662.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/16587023_10154142052107653_716059604614428433_o-1180x765.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/16587023_10154142052107653_716059604614428433_o-960x623.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/16587023_10154142052107653_716059604614428433_o-240x156.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/16587023_10154142052107653_716059604614428433_o-375x243.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/16587023_10154142052107653_716059604614428433_o-520x337.jpg 520w\" sizes=\"(max-width: 1440px) 100vw, 1440px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The taps at Magnolia Brewery \u003ccite>(Courtesy of Magnolia)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>San Francisco\u003c/h3>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.mikkellerbar.com/sf/\" target=\"_blank\" rel=\"noopener\">Mikkeller Bar\u003c/a> (Tenderloin): With a location in L.A. and one in San Francisco, this beer hall has 42 taps and unique bottles from around the world. The kitchen serves high-end pub grub until 11 p.m. every night.\u003c/li>\n\u003cli>\u003ca href=\"http://www.thebeerhallsf.com/\" target=\"_blank\" rel=\"noopener\">The Beer Hall\u003c/a> (Mid-Market): With 20 rotating taps (primarily California brews and some one-of-a-kind), you come here first and foremost for the beer. There are also a few wines and plates, but the spot is small and can get crowded right after work.\u003c/li>\n\u003cli>\u003ca href=\"http://thirstybear.com/\" target=\"_blank\" rel=\"noopener\">Thirsty Bear Brewing Company\u003c/a> (SoMa): One of the oldest breweries in the city and the first craft brewer to be certified organic in San Francisco, it typically has 10 of its beers on tap — meant to be paired with the seasonal tapas they serve.\u003c/li>\n\u003cli>\u003ca href=\"https://www.cellarmakerbrewing.com/\" target=\"_blank\" rel=\"noopener\">Cellarmaker Brewing Co.\u003c/a> (SoMa): Bar seating, a few tables, and their own beers on tap, it's about the tasting flights. You can bring in your own food or order from one of the nearby restaurants.\u003c/li>\n\u003cli>\u003ca href=\"http://magnoliabrewing.com/haight/\" target=\"_blank\" rel=\"noopener\">Magnolia Gastropub and Brewery\u003c/a> (Upper Haight): Considered one of the best craft breweries in San Francisco, Magnolia serves a rotating round-up of its best beers with its gastropub fare.\u003c/li>\n\u003cli>\u003ca href=\"http://www.southernpacificbrewing.com/\" target=\"_blank\" rel=\"noopener\">Southern Pacific Brewing\u003c/a> (Mission): In a 10,000 square foot converted warehouse, Southern Pacific has created a popular indoor and outdoor space. Eat from the full menu and enjoy a house beer from their barrels or from one of the guest brewers.\u003c/li>\n\u003cli>\u003ca href=\"http://www.zeitgeistsf.com/\" target=\"_blank\" rel=\"noopener\">Zeitgeist\u003c/a> (Mission): With 40 beers on tap, an outdoor beer garden, and a grill that's always serving, this is a San Francisco laid-back classic.\u003c/li>\n\u003cli>\u003ca href=\"http://monkskettle.com/\" target=\"_blank\" rel=\"noopener\">Monk's Kettle\u003c/a> (Mission): It's your neighborhood tavern, if your neighborhood spot is fancy and amazing. There are daily food specials, like a fresh sandwich served until 4 p.m. and a dinner entree. Try a beer from the 28 taps, the one cask engine, and over 100 specialty bottles.\u003c/li>\n\u003cli>\u003ca href=\"http://biergartensf.com/\" target=\"_blank\" rel=\"noopener\">Biergarten\u003c/a> (Hayes Valley): Opened almost six years ago in the then up-and-coming Hayes Valley, Biergarten is now a beer garden staple. Share a bench and a blanket to ward off the chill, and grab a brat.\u003c/li>\n\u003cli>\u003ca href=\"http://www.woodsbeer.com/\" target=\"_blank\" rel=\"noopener\">Woods Beer Co.\u003c/a> (Mission, Russian Hill, Outer Sunset and Oakland): Woods does small batches of experimental and \"adventurous\" beers, like one inspired by Girl Scout cookies. Its flagship in the Mission is named after the company's first IPA, the MateVeza. In Oakland, its a bar and brewery, and on Treasure Island there's \u003ca href=\"http://www.woodsbeer.com/island-club\" target=\"_blank\" rel=\"noopener\">a unique club spot\u003c/a>.\u003c/li>\n\u003cli>\u003ca href=\"http://www.fortpointbeer.com/\" target=\"_blank\" rel=\"noopener\">Fort Point Beer Company\u003c/a> (Ferry Building): Founded in 2014 by two brothers and with a brewery housed in a historic Presidio building, Fort Point has built a reputation for fresh and aromatic beers. The duo recently opened a taproom in the Ferry Building where you can sit at the bar and enjoy one of their taps.\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_117301\" class=\"wp-caption aligncenter\" style=\"max-width: 2048px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/18359081_1980208658864055_4762605061366130018_o.jpg\">\u003cimg class=\"size-full wp-image-117301\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/18359081_1980208658864055_4762605061366130018_o.jpg\" alt=\"Fieldworks' Spastic Art Farmhouse Ale\" width=\"2048\" height=\"1365\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/18359081_1980208658864055_4762605061366130018_o.jpg 2048w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/18359081_1980208658864055_4762605061366130018_o-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/18359081_1980208658864055_4762605061366130018_o-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/18359081_1980208658864055_4762605061366130018_o-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/18359081_1980208658864055_4762605061366130018_o-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/18359081_1980208658864055_4762605061366130018_o-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/18359081_1980208658864055_4762605061366130018_o-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/18359081_1980208658864055_4762605061366130018_o-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/18359081_1980208658864055_4762605061366130018_o-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/18359081_1980208658864055_4762605061366130018_o-520x347.jpg 520w\" sizes=\"(max-width: 2048px) 100vw, 2048px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fieldworks' Spastic Art Farmhouse Ale \u003ccite>(Courtesy of Fieldwork Brewing)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>East Bay\u003c/h3>\n\u003cul>\n\u003cli>\u003ca href=\"http://factionbrewing.com/\" target=\"_blank\" rel=\"noopener\">Faction Brewing\u003c/a> (Alameda): Started as a brewhouse in an old airplane hangar, Faction now has a tasting room, rotating taps (with something almost always new), and a patio that looks out over the San Francisco skyline. Plus, there are usually food trucks in the parking lot.\u003c/li>\n\u003cli>\u003ca href=\"http://fieldworkbrewing.com/\" target=\"_blank\" rel=\"noopener\">Fieldwork Brewing Co.\u003c/a> (Berkeley): With five locations -- including taprooms in Napa, Monterey, Sacramento, and San Ramon -- Fieldwork has become the go-to for local craft aficionados. Want to enjoy your beer on an adventure? You can pre-order their signature beers in 32 oz and 64 oz crowlers for same-day pick up.\u003c/li>\n\u003cli>\u003ca href=\"https://www.westbraebiergarten.com/\" target=\"_blank\" rel=\"noopener\">Westbrae Biergarten\u003c/a> (Berkeley): This outdoor beer garden has eight rotating local beer taps, as well as hard ciders, wine, mead, and seasonal specials, like house-made sangria. There are guest food trucks on weekends and a Latin American menu always.\u003c/li>\n\u003cli>\u003ca href=\"https://www.hoipolloibrewing.com/\" target=\"_blank\" rel=\"noopener\">Hoi Polloi Brewing Taproom and Beat Lounge\u003c/a> (Berkeley): Pouring until 2 a.m., this small bar has turntables and unlimited truffle popcorn. House beers and other local crafts on tap. Try the coffee porter.\u003c/li>\n\u003cli>\u003ca href=\"https://drinkdrakes.com\" target=\"_blank\" rel=\"noopener\">Drake's Brewing Company\u003c/a> (Oakland, San Leandro): Brewing since 1989, Drake's recently opened Drake's Dealership on Broadway has become a popular spot for sunny afternoons and brick-oven pizza. Or, check out their Barrel House in San Leandro.\u003c/li>\n\u003cli>\u003ca href=\"http://www.divingdogbrew.com/\" target=\"_blank\" rel=\"noopener\">Diving Dog Brewhouse\u003c/a> (Oakland): Along with 30 taps (and two nitros), Diving Dog has everything you need to brew your own beer on site. Try your hand at their recipes or whip up your own, and then drink what you make.\u003c/li>\n\u003cli>\u003ca href=\"http://www.lostandfound510.com/\" target=\"_blank\" rel=\"noopener\">Lost & Found\u003c/a> (Oakland): This beer garden has 15 drafts, plus sours, draft wines, and kombucha. There are also small plates like deviled eggs and tacos. While you're sitting on the outdoor patio, enjoy some ping-pong table and bean bag toss.\u003c/li>\n\u003cli>\u003ca href=\"http://www.novelbrewing.com/\" target=\"_blank\" rel=\"noopener\">Novel Brewing Co.\u003c/a> (Oakland): The wife-husband team that opened the brewery in 2016 also live in the neighborhood, which gives it a local feel. It's small, filled with books and games, and low-key, with the beers brewed on site. Trivia nights happen monthly.\u003c/li>\n\u003cli>\u003ca href=\"http://www.temescalbrewing.com/\" target=\"_blank\" rel=\"noopener\">Temescal Brewing\u003c/a> (Oakland): With \"no jerks\" as the official motto, this is a small community spot. A handful of their drafts on tap and beer garden make it an easy spot to enjoy a cold beer outside with friends. Food trucks nearby or bring your own food.\u003c/li>\n\u003cli>\u003ca href=\"http://bierha.us/\" target=\"_blank\" rel=\"noopener\">Bierhaus\u003c/a> (Oakland): Simple and classic, this former Mountain View spot recently relocated to Oakland. Enjoy picnic tables, beer, brats and burgers. OK, there are some plates and pretzels too.\u003c/li>\n\u003cli>\u003ca href=\"http://altamontbeerworks.com/1/\" target=\"_blank\" rel=\"noopener\">Altamont Beer Works\u003c/a> (Livermore): Billing itself as Livermore's first craft brewery since Prohibition, Altamont makes a number of specialty beers and unique flavors, like the hoppy Ganja Juice and the Hella Lite.\u003c/li>\n\u003cli>\u003ca href=\"http://tap-25.com/\" target=\"_blank\" rel=\"noopener\">Tap 25\u003c/a> (Livermore): The name comes from the 25 American craft beers taps that change daily. Try a tasting, sit on the patio, and enjoy the live music on Thursdays and Saturdays.\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_117302\" class=\"wp-caption aligncenter\" style=\"max-width: 1080px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/17637100_633334503542893_7077233230076173421_o.jpg\">\u003cimg class=\"size-full wp-image-117302\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/17637100_633334503542893_7077233230076173421_o.jpg\" alt=\"A Loma Brewing beer flight.\" width=\"1080\" height=\"809\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/17637100_633334503542893_7077233230076173421_o.jpg 1080w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/17637100_633334503542893_7077233230076173421_o-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/17637100_633334503542893_7077233230076173421_o-800x599.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/17637100_633334503542893_7077233230076173421_o-768x575.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/17637100_633334503542893_7077233230076173421_o-1020x764.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/17637100_633334503542893_7077233230076173421_o-960x719.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/17637100_633334503542893_7077233230076173421_o-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/17637100_633334503542893_7077233230076173421_o-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/17637100_633334503542893_7077233230076173421_o-520x390.jpg 520w\" sizes=\"(max-width: 1080px) 100vw, 1080px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A Loma Brewing beer flight. \u003ccite>(Courtesy of Loma Brewing)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>South Bay\u003c/h3>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.lomabrew.com/\" target=\"_blank\" rel=\"noopener\">Loma Brewing Company\u003c/a> (Los Gatos): In the large space formerly occupied by the Los Gatos Brewing Company, Loma opened last August from two brothers: a former MLB player and a Bay Area restauranteur (with help from a chef and a beermaker). Expect high-end bar food and entrees, and eight home beers on tap. And don't miss beer and yoga day.\u003c/li>\n\u003cli>\u003ca href=\"http://www.hmbbrewingco.com/\" target=\"_blank\" rel=\"noopener\">Half Moon Brewing Company\u003c/a> (Half Moon Bay): Being right on the water, near Half Moon Bay’s famous beaches and surfing spots, may be part of this restaurant and brewery's appeal. You can also take a brewery tour and enjoy house beers. Or visit their \u003ca href=\"http://pacificstandardtaproom.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Pacific Standard taproom\u003c/a> in downtown Berkeley.\u003c/li>\n\u003cli>\u003ca href=\"http://www.gourmethausstaudt.com/\" target=\"_blank\" rel=\"noopener\">Gourmet Haus\u003c/a> (Redwood City): In the back of a German specialty store, the beer garden serves up authentic beers, sausages, and pretzels -- along with 10 German beers and three guest taps.\u003c/li>\n\u003cli>\u003ca href=\"http://steinsbeergarden.com/\" target=\"_blank\" rel=\"noopener\">Steins Beer Garden\u003c/a> (Mountain View and Cupertino): This is an American take on the German biergarten. Along with fresh local food, there are 31 taps (16 house beers and 15 rotating). There's also an annual homebrew contest.\u003c/li>\n\u003cli>\u003ca href=\"https://hermitagebrewing.com/\" target=\"_blank\" rel=\"noopener\">Hermitage Brewing Company\u003c/a> (San Jose): Hermitage has been brewing since 1987 and its volume (for various brands) actually puts it in the top 5% in the country. At the warehouse's taproom, you can enjoy 16 of their house brews or fill-up your growlers. The spot promises games, beers, sometimes food trucks.\u003c/li>\n\u003cli>\u003ca href=\"http://www.strikebrewingco.com/\" target=\"_blank\" rel=\"noopener\">Strike Brewing Company\u003c/a> (San Jose): Right next to the baseball stadium, the seasonal and experimental craft brews are named for America's pastime. Food trucks visit regularly and, during art night, you can paint while you drink.\u003c/li>\n\u003cli>\u003ca href=\"http://www.scvbrewing.com/\" target=\"_blank\" rel=\"noopener\">Santa Clara Valley Brewing\u003c/a> (San Jose): The names of the beers get their inspiration from local landmarks, as do the flavors. Try a flight of their homebrews in their taproom near downtown.\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_117305\" class=\"wp-caption aligncenter\" style=\"max-width: 1080px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/15042095_1266451006747378_4045937212476497777_o.jpg\">\u003cimg class=\"size-full wp-image-117305\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/15042095_1266451006747378_4045937212476497777_o.jpg\" alt=\"Crooked Goat tasting pours.\" width=\"1080\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/15042095_1266451006747378_4045937212476497777_o.jpg 1080w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/15042095_1266451006747378_4045937212476497777_o-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/15042095_1266451006747378_4045937212476497777_o-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/15042095_1266451006747378_4045937212476497777_o-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/15042095_1266451006747378_4045937212476497777_o-1020x1020.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/15042095_1266451006747378_4045937212476497777_o-960x960.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/15042095_1266451006747378_4045937212476497777_o-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/15042095_1266451006747378_4045937212476497777_o-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/15042095_1266451006747378_4045937212476497777_o-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/15042095_1266451006747378_4045937212476497777_o-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/15042095_1266451006747378_4045937212476497777_o-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/15042095_1266451006747378_4045937212476497777_o-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/15042095_1266451006747378_4045937212476497777_o-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/15042095_1266451006747378_4045937212476497777_o-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/15042095_1266451006747378_4045937212476497777_o-150x150.jpg 150w\" sizes=\"(max-width: 1080px) 100vw, 1080px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Crooked Goat tasting pours. \u003ccite>(Courtesy of Crooked Goat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>North Bay\u003c/h3>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.marinbrewing.com/\" target=\"_blank\" rel=\"noopener\">Marin Brewing Company\u003c/a> (Larkspur): Across from the Golden Gate Ferry, Marin Brew Co. has a large outdoor area for enjoying beers and burgers and weekly music.\u003c/li>\n\u003cli>\u003ca href=\"http://ironspringspub.com/\" target=\"_blank\" rel=\"noopener\">Iron Springs \u003c/a>(Fairfax): In the heart of Fairfax, Iron Springs is usually filled on weekends with cyclists and families post-hike, either sitting inside the restaurant or at one of the few picnic tables in front. The beers are award-winning and the pub has a full menu. Last year, the brewery opened a taproom in San Rafael.\u003c/li>\n\u003cli>\u003ca href=\"https://lagunitas.com/taprooms/petaluma\" target=\"_blank\" rel=\"noopener\">Lagunitas Taproom\u003c/a> (Petaluma): Lagunitas Brewing Company has grown and expanded in recent years, and the popularity of this outdoor Petaluma tasting spot has grown too. Music most days, tours every day.\u003c/li>\n\u003cli>\u003ca href=\"http://brewstersbeergarden.com/\" target=\"_blank\" rel=\"noopener\">Brewsters Beer Garden\u003c/a> (Petaluma): Located in the historic downtown area, Brewsters has 32 beers on tap and a patio garden with a children's play area and a bocce ball court.\u003c/li>\n\u003cli>\u003ca href=\"http://www.gravsouthbrewco.com/\" target=\"_blank\" rel=\"noopener\">Grav South Brew Co\u003c/a> (Cotati): Up in Cotati, Grav South Brewery is going strong with 16 taps -- half its own house brews and half other local Sonoma County beers. Plus, a small menu of meats smoked in-house.\u003c/li>\n\u003cli>\u003ca href=\"http://www.crookedgoatbrewing.com/\" target=\"_blank\" rel=\"noopener\">Crooked Goat\u003c/a> (Sebastopol): After starting with small batches for family and friends, Crooked Goat grew and eventually took over a small taproom at \u003ca href=\"http://thebarlow.net/\" target=\"_blank\" rel=\"noopener\">The Barlow\u003c/a>. You can also bring food in from the other shops. The 16 taps change regularly.\u003c/li>\n\u003cli>\u003ca href=\"https://barrelbrothersbrewing.com/\" target=\"_blank\" rel=\"noopener\">Barrel Brothers Brewing Company\u003c/a> (Windsor): Started by brothers-in-law with their father-in-law, Barrel Brothers Brewing Company uses sustainable practices like donating spent grain to local farmers and trapping wastewater for fertilizer.\u003c/li>\n\u003c/ul>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>[ad floatright]\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>If it seems difficult to keep up with all the new breweries opening and closing, it's not just you. According to the \u003ca href=\"http://www.californiacraftbeer.com/\" target=\"_blank\" rel=\"noopener\">California Craft Brewers Association\u003c/a>, there are more than 750 craft breweries in operation across California, more than any other state in the country. And the Bay Area has been a particular hub, with new breweries and taprooms opening across the East, South, and North Bays.\u003c/p>\n\u003cp>\u003cstrong>Add to your list:\u003c/strong> Formerly Linden Street Brewing, \u003ca href=\"https://oaklandunitedbeerworks.com/\" target=\"_blank\" rel=\"noopener\">Oakland United Beerworks\u003c/a> will also be reopening later this summer near Jack London Square. And \u003ca href=\"http://www.goodbeer.com/\" target=\"_blank\" rel=\"noopener\">Speakeasy\u003c/a>, which closed its taproom earlier this year, \u003ca href=\"http://www.sfgate.com/insidescoop/article/Speakeasy-Ales-Lagers-workers-get-back-wages-11136151.php\" target=\"_blank\" rel=\"noopener\">sold its assets to Hunters Point Brewery\u003c/a> and should reopen its public serving too.\u003c/p>\n\u003cp>While we can't accurately capture all the beer halls, taprooms, pubs, breweries, and patios where you can enjoy a cold brew and all the ones coming soon, here's a list of some of the best new spots and oldies. If we missed your favorite, share it in the comments below.\u003c/p>\n\u003cfigure id=\"attachment_117300\" class=\"wp-caption aligncenter\" style=\"max-width: 1440px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/16587023_10154142052107653_716059604614428433_o.jpg\">\u003cimg class=\"size-full wp-image-117300\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/16587023_10154142052107653_716059604614428433_o.jpg\" alt=\"The taps at Magnolia Brewery\" width=\"1440\" height=\"934\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/16587023_10154142052107653_716059604614428433_o.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/16587023_10154142052107653_716059604614428433_o-160x104.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/16587023_10154142052107653_716059604614428433_o-800x519.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/16587023_10154142052107653_716059604614428433_o-768x498.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/16587023_10154142052107653_716059604614428433_o-1020x662.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/16587023_10154142052107653_716059604614428433_o-1180x765.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/16587023_10154142052107653_716059604614428433_o-960x623.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/16587023_10154142052107653_716059604614428433_o-240x156.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/16587023_10154142052107653_716059604614428433_o-375x243.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/16587023_10154142052107653_716059604614428433_o-520x337.jpg 520w\" sizes=\"(max-width: 1440px) 100vw, 1440px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The taps at Magnolia Brewery \u003ccite>(Courtesy of Magnolia)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>San Francisco\u003c/h3>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.mikkellerbar.com/sf/\" target=\"_blank\" rel=\"noopener\">Mikkeller Bar\u003c/a> (Tenderloin): With a location in L.A. and one in San Francisco, this beer hall has 42 taps and unique bottles from around the world. The kitchen serves high-end pub grub until 11 p.m. every night.\u003c/li>\n\u003cli>\u003ca href=\"http://www.thebeerhallsf.com/\" target=\"_blank\" rel=\"noopener\">The Beer Hall\u003c/a> (Mid-Market): With 20 rotating taps (primarily California brews and some one-of-a-kind), you come here first and foremost for the beer. There are also a few wines and plates, but the spot is small and can get crowded right after work.\u003c/li>\n\u003cli>\u003ca href=\"http://thirstybear.com/\" target=\"_blank\" rel=\"noopener\">Thirsty Bear Brewing Company\u003c/a> (SoMa): One of the oldest breweries in the city and the first craft brewer to be certified organic in San Francisco, it typically has 10 of its beers on tap — meant to be paired with the seasonal tapas they serve.\u003c/li>\n\u003cli>\u003ca href=\"https://www.cellarmakerbrewing.com/\" target=\"_blank\" rel=\"noopener\">Cellarmaker Brewing Co.\u003c/a> (SoMa): Bar seating, a few tables, and their own beers on tap, it's about the tasting flights. You can bring in your own food or order from one of the nearby restaurants.\u003c/li>\n\u003cli>\u003ca href=\"http://magnoliabrewing.com/haight/\" target=\"_blank\" rel=\"noopener\">Magnolia Gastropub and Brewery\u003c/a> (Upper Haight): Considered one of the best craft breweries in San Francisco, Magnolia serves a rotating round-up of its best beers with its gastropub fare.\u003c/li>\n\u003cli>\u003ca href=\"http://www.southernpacificbrewing.com/\" target=\"_blank\" rel=\"noopener\">Southern Pacific Brewing\u003c/a> (Mission): In a 10,000 square foot converted warehouse, Southern Pacific has created a popular indoor and outdoor space. Eat from the full menu and enjoy a house beer from their barrels or from one of the guest brewers.\u003c/li>\n\u003cli>\u003ca href=\"http://www.zeitgeistsf.com/\" target=\"_blank\" rel=\"noopener\">Zeitgeist\u003c/a> (Mission): With 40 beers on tap, an outdoor beer garden, and a grill that's always serving, this is a San Francisco laid-back classic.\u003c/li>\n\u003cli>\u003ca href=\"http://monkskettle.com/\" target=\"_blank\" rel=\"noopener\">Monk's Kettle\u003c/a> (Mission): It's your neighborhood tavern, if your neighborhood spot is fancy and amazing. There are daily food specials, like a fresh sandwich served until 4 p.m. and a dinner entree. Try a beer from the 28 taps, the one cask engine, and over 100 specialty bottles.\u003c/li>\n\u003cli>\u003ca href=\"http://biergartensf.com/\" target=\"_blank\" rel=\"noopener\">Biergarten\u003c/a> (Hayes Valley): Opened almost six years ago in the then up-and-coming Hayes Valley, Biergarten is now a beer garden staple. Share a bench and a blanket to ward off the chill, and grab a brat.\u003c/li>\n\u003cli>\u003ca href=\"http://www.woodsbeer.com/\" target=\"_blank\" rel=\"noopener\">Woods Beer Co.\u003c/a> (Mission, Russian Hill, Outer Sunset and Oakland): Woods does small batches of experimental and \"adventurous\" beers, like one inspired by Girl Scout cookies. Its flagship in the Mission is named after the company's first IPA, the MateVeza. In Oakland, its a bar and brewery, and on Treasure Island there's \u003ca href=\"http://www.woodsbeer.com/island-club\" target=\"_blank\" rel=\"noopener\">a unique club spot\u003c/a>.\u003c/li>\n\u003cli>\u003ca href=\"http://www.fortpointbeer.com/\" target=\"_blank\" rel=\"noopener\">Fort Point Beer Company\u003c/a> (Ferry Building): Founded in 2014 by two brothers and with a brewery housed in a historic Presidio building, Fort Point has built a reputation for fresh and aromatic beers. The duo recently opened a taproom in the Ferry Building where you can sit at the bar and enjoy one of their taps.\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_117301\" class=\"wp-caption aligncenter\" style=\"max-width: 2048px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/18359081_1980208658864055_4762605061366130018_o.jpg\">\u003cimg class=\"size-full wp-image-117301\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/18359081_1980208658864055_4762605061366130018_o.jpg\" alt=\"Fieldworks' Spastic Art Farmhouse Ale\" width=\"2048\" height=\"1365\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/18359081_1980208658864055_4762605061366130018_o.jpg 2048w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/18359081_1980208658864055_4762605061366130018_o-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/18359081_1980208658864055_4762605061366130018_o-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/18359081_1980208658864055_4762605061366130018_o-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/18359081_1980208658864055_4762605061366130018_o-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/18359081_1980208658864055_4762605061366130018_o-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/18359081_1980208658864055_4762605061366130018_o-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/18359081_1980208658864055_4762605061366130018_o-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/18359081_1980208658864055_4762605061366130018_o-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/18359081_1980208658864055_4762605061366130018_o-520x347.jpg 520w\" sizes=\"(max-width: 2048px) 100vw, 2048px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fieldworks' Spastic Art Farmhouse Ale \u003ccite>(Courtesy of Fieldwork Brewing)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>East Bay\u003c/h3>\n\u003cul>\n\u003cli>\u003ca href=\"http://factionbrewing.com/\" target=\"_blank\" rel=\"noopener\">Faction Brewing\u003c/a> (Alameda): Started as a brewhouse in an old airplane hangar, Faction now has a tasting room, rotating taps (with something almost always new), and a patio that looks out over the San Francisco skyline. Plus, there are usually food trucks in the parking lot.\u003c/li>\n\u003cli>\u003ca href=\"http://fieldworkbrewing.com/\" target=\"_blank\" rel=\"noopener\">Fieldwork Brewing Co.\u003c/a> (Berkeley): With five locations -- including taprooms in Napa, Monterey, Sacramento, and San Ramon -- Fieldwork has become the go-to for local craft aficionados. Want to enjoy your beer on an adventure? You can pre-order their signature beers in 32 oz and 64 oz crowlers for same-day pick up.\u003c/li>\n\u003cli>\u003ca href=\"https://www.westbraebiergarten.com/\" target=\"_blank\" rel=\"noopener\">Westbrae Biergarten\u003c/a> (Berkeley): This outdoor beer garden has eight rotating local beer taps, as well as hard ciders, wine, mead, and seasonal specials, like house-made sangria. There are guest food trucks on weekends and a Latin American menu always.\u003c/li>\n\u003cli>\u003ca href=\"https://www.hoipolloibrewing.com/\" target=\"_blank\" rel=\"noopener\">Hoi Polloi Brewing Taproom and Beat Lounge\u003c/a> (Berkeley): Pouring until 2 a.m., this small bar has turntables and unlimited truffle popcorn. House beers and other local crafts on tap. Try the coffee porter.\u003c/li>\n\u003cli>\u003ca href=\"https://drinkdrakes.com\" target=\"_blank\" rel=\"noopener\">Drake's Brewing Company\u003c/a> (Oakland, San Leandro): Brewing since 1989, Drake's recently opened Drake's Dealership on Broadway has become a popular spot for sunny afternoons and brick-oven pizza. Or, check out their Barrel House in San Leandro.\u003c/li>\n\u003cli>\u003ca href=\"http://www.divingdogbrew.com/\" target=\"_blank\" rel=\"noopener\">Diving Dog Brewhouse\u003c/a> (Oakland): Along with 30 taps (and two nitros), Diving Dog has everything you need to brew your own beer on site. Try your hand at their recipes or whip up your own, and then drink what you make.\u003c/li>\n\u003cli>\u003ca href=\"http://www.lostandfound510.com/\" target=\"_blank\" rel=\"noopener\">Lost & Found\u003c/a> (Oakland): This beer garden has 15 drafts, plus sours, draft wines, and kombucha. There are also small plates like deviled eggs and tacos. While you're sitting on the outdoor patio, enjoy some ping-pong table and bean bag toss.\u003c/li>\n\u003cli>\u003ca href=\"http://www.novelbrewing.com/\" target=\"_blank\" rel=\"noopener\">Novel Brewing Co.\u003c/a> (Oakland): The wife-husband team that opened the brewery in 2016 also live in the neighborhood, which gives it a local feel. It's small, filled with books and games, and low-key, with the beers brewed on site. Trivia nights happen monthly.\u003c/li>\n\u003cli>\u003ca href=\"http://www.temescalbrewing.com/\" target=\"_blank\" rel=\"noopener\">Temescal Brewing\u003c/a> (Oakland): With \"no jerks\" as the official motto, this is a small community spot. A handful of their drafts on tap and beer garden make it an easy spot to enjoy a cold beer outside with friends. Food trucks nearby or bring your own food.\u003c/li>\n\u003cli>\u003ca href=\"http://bierha.us/\" target=\"_blank\" rel=\"noopener\">Bierhaus\u003c/a> (Oakland): Simple and classic, this former Mountain View spot recently relocated to Oakland. Enjoy picnic tables, beer, brats and burgers. OK, there are some plates and pretzels too.\u003c/li>\n\u003cli>\u003ca href=\"http://altamontbeerworks.com/1/\" target=\"_blank\" rel=\"noopener\">Altamont Beer Works\u003c/a> (Livermore): Billing itself as Livermore's first craft brewery since Prohibition, Altamont makes a number of specialty beers and unique flavors, like the hoppy Ganja Juice and the Hella Lite.\u003c/li>\n\u003cli>\u003ca href=\"http://tap-25.com/\" target=\"_blank\" rel=\"noopener\">Tap 25\u003c/a> (Livermore): The name comes from the 25 American craft beers taps that change daily. Try a tasting, sit on the patio, and enjoy the live music on Thursdays and Saturdays.\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_117302\" class=\"wp-caption aligncenter\" style=\"max-width: 1080px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/17637100_633334503542893_7077233230076173421_o.jpg\">\u003cimg class=\"size-full wp-image-117302\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/17637100_633334503542893_7077233230076173421_o.jpg\" alt=\"A Loma Brewing beer flight.\" width=\"1080\" height=\"809\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/17637100_633334503542893_7077233230076173421_o.jpg 1080w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/17637100_633334503542893_7077233230076173421_o-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/17637100_633334503542893_7077233230076173421_o-800x599.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/17637100_633334503542893_7077233230076173421_o-768x575.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/17637100_633334503542893_7077233230076173421_o-1020x764.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/17637100_633334503542893_7077233230076173421_o-960x719.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/17637100_633334503542893_7077233230076173421_o-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/17637100_633334503542893_7077233230076173421_o-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/17637100_633334503542893_7077233230076173421_o-520x390.jpg 520w\" sizes=\"(max-width: 1080px) 100vw, 1080px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A Loma Brewing beer flight. \u003ccite>(Courtesy of Loma Brewing)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>South Bay\u003c/h3>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.lomabrew.com/\" target=\"_blank\" rel=\"noopener\">Loma Brewing Company\u003c/a> (Los Gatos): In the large space formerly occupied by the Los Gatos Brewing Company, Loma opened last August from two brothers: a former MLB player and a Bay Area restauranteur (with help from a chef and a beermaker). Expect high-end bar food and entrees, and eight home beers on tap. And don't miss beer and yoga day.\u003c/li>\n\u003cli>\u003ca href=\"http://www.hmbbrewingco.com/\" target=\"_blank\" rel=\"noopener\">Half Moon Brewing Company\u003c/a> (Half Moon Bay): Being right on the water, near Half Moon Bay’s famous beaches and surfing spots, may be part of this restaurant and brewery's appeal. You can also take a brewery tour and enjoy house beers. Or visit their \u003ca href=\"http://pacificstandardtaproom.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Pacific Standard taproom\u003c/a> in downtown Berkeley.\u003c/li>\n\u003cli>\u003ca href=\"http://www.gourmethausstaudt.com/\" target=\"_blank\" rel=\"noopener\">Gourmet Haus\u003c/a> (Redwood City): In the back of a German specialty store, the beer garden serves up authentic beers, sausages, and pretzels -- along with 10 German beers and three guest taps.\u003c/li>\n\u003cli>\u003ca href=\"http://steinsbeergarden.com/\" target=\"_blank\" rel=\"noopener\">Steins Beer Garden\u003c/a> (Mountain View and Cupertino): This is an American take on the German biergarten. Along with fresh local food, there are 31 taps (16 house beers and 15 rotating). There's also an annual homebrew contest.\u003c/li>\n\u003cli>\u003ca href=\"https://hermitagebrewing.com/\" target=\"_blank\" rel=\"noopener\">Hermitage Brewing Company\u003c/a> (San Jose): Hermitage has been brewing since 1987 and its volume (for various brands) actually puts it in the top 5% in the country. At the warehouse's taproom, you can enjoy 16 of their house brews or fill-up your growlers. The spot promises games, beers, sometimes food trucks.\u003c/li>\n\u003cli>\u003ca href=\"http://www.strikebrewingco.com/\" target=\"_blank\" rel=\"noopener\">Strike Brewing Company\u003c/a> (San Jose): Right next to the baseball stadium, the seasonal and experimental craft brews are named for America's pastime. Food trucks visit regularly and, during art night, you can paint while you drink.\u003c/li>\n\u003cli>\u003ca href=\"http://www.scvbrewing.com/\" target=\"_blank\" rel=\"noopener\">Santa Clara Valley Brewing\u003c/a> (San Jose): The names of the beers get their inspiration from local landmarks, as do the flavors. Try a flight of their homebrews in their taproom near downtown.\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_117305\" class=\"wp-caption aligncenter\" style=\"max-width: 1080px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/15042095_1266451006747378_4045937212476497777_o.jpg\">\u003cimg class=\"size-full wp-image-117305\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/15042095_1266451006747378_4045937212476497777_o.jpg\" alt=\"Crooked Goat tasting pours.\" width=\"1080\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/15042095_1266451006747378_4045937212476497777_o.jpg 1080w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/15042095_1266451006747378_4045937212476497777_o-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/15042095_1266451006747378_4045937212476497777_o-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/15042095_1266451006747378_4045937212476497777_o-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/15042095_1266451006747378_4045937212476497777_o-1020x1020.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/15042095_1266451006747378_4045937212476497777_o-960x960.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/15042095_1266451006747378_4045937212476497777_o-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/15042095_1266451006747378_4045937212476497777_o-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/15042095_1266451006747378_4045937212476497777_o-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/15042095_1266451006747378_4045937212476497777_o-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/15042095_1266451006747378_4045937212476497777_o-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/15042095_1266451006747378_4045937212476497777_o-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/15042095_1266451006747378_4045937212476497777_o-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/15042095_1266451006747378_4045937212476497777_o-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/15042095_1266451006747378_4045937212476497777_o-150x150.jpg 150w\" sizes=\"(max-width: 1080px) 100vw, 1080px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Crooked Goat tasting pours. \u003ccite>(Courtesy of Crooked Goat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>North Bay\u003c/h3>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.marinbrewing.com/\" target=\"_blank\" rel=\"noopener\">Marin Brewing Company\u003c/a> (Larkspur): Across from the Golden Gate Ferry, Marin Brew Co. has a large outdoor area for enjoying beers and burgers and weekly music.\u003c/li>\n\u003cli>\u003ca href=\"http://ironspringspub.com/\" target=\"_blank\" rel=\"noopener\">Iron Springs \u003c/a>(Fairfax): In the heart of Fairfax, Iron Springs is usually filled on weekends with cyclists and families post-hike, either sitting inside the restaurant or at one of the few picnic tables in front. The beers are award-winning and the pub has a full menu. Last year, the brewery opened a taproom in San Rafael.\u003c/li>\n\u003cli>\u003ca href=\"https://lagunitas.com/taprooms/petaluma\" target=\"_blank\" rel=\"noopener\">Lagunitas Taproom\u003c/a> (Petaluma): Lagunitas Brewing Company has grown and expanded in recent years, and the popularity of this outdoor Petaluma tasting spot has grown too. Music most days, tours every day.\u003c/li>\n\u003cli>\u003ca href=\"http://brewstersbeergarden.com/\" target=\"_blank\" rel=\"noopener\">Brewsters Beer Garden\u003c/a> (Petaluma): Located in the historic downtown area, Brewsters has 32 beers on tap and a patio garden with a children's play area and a bocce ball court.\u003c/li>\n\u003cli>\u003ca href=\"http://www.gravsouthbrewco.com/\" target=\"_blank\" rel=\"noopener\">Grav South Brew Co\u003c/a> (Cotati): Up in Cotati, Grav South Brewery is going strong with 16 taps -- half its own house brews and half other local Sonoma County beers. Plus, a small menu of meats smoked in-house.\u003c/li>\n\u003cli>\u003ca href=\"http://www.crookedgoatbrewing.com/\" target=\"_blank\" rel=\"noopener\">Crooked Goat\u003c/a> (Sebastopol): After starting with small batches for family and friends, Crooked Goat grew and eventually took over a small taproom at \u003ca href=\"http://thebarlow.net/\" target=\"_blank\" rel=\"noopener\">The Barlow\u003c/a>. You can also bring food in from the other shops. The 16 taps change regularly.\u003c/li>\n\u003cli>\u003ca href=\"https://barrelbrothersbrewing.com/\" target=\"_blank\" rel=\"noopener\">Barrel Brothers Brewing Company\u003c/a> (Windsor): Started by brothers-in-law with their father-in-law, Barrel Brothers Brewing Company uses sustainable practices like donating spent grain to local farmers and trapping wastewater for fertilizer.\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Mid-Market’s Kagawa-Ya Gives Udon the Spotlight",
"title": "Mid-Market’s Kagawa-Ya Gives Udon the Spotlight",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Udon is trying to follow the noodle soup trend in an airy, light-filled Mid-Market space. So far, the homemade noodles are great but everything else is still in the works.\u003c/p>\n\u003cp>Has the Bay Area’s Ramen Moment cooled off yet? Judging by \u003ca href=\"http://mensho.tokyo/\" target=\"_blank\">Mensho Tokyo’s\u003c/a> nightly lines, the answer is clearly “no.” However, it just might be the opportune time for ramen’s Japanese noodle soup siblings, soba and udon, to at least deflect away a little of the fawning attention diners lavish upon ramen. After all, how much more densely concentrated pork fat broth can we all really handle?\u003c/p>\n\u003cp>Enter Mid-Market’s month-old \u003ca href=\"http://kagawayaudon.com/\" target=\"_blank\">Kagawa-Ya\u003c/a>, a fast-casual concept that definitely isn’t the first udon specialist in San Francisco but certainly is the most high profile one to open. The mission is pretty clear. Kagawa-Ya wants to do for fast-casual udon what \u003ca href=\"https://www.souvlasf.com/\" target=\"_blank\">Souvla\u003c/a> has succeeded at for Greek wraps and salads, and \u003ca href=\"http://thebirdsf.com/\" target=\"_blank\">The Bird\u003c/a> is thriving within the fried chicken sandwich sector: find your niche, use the expected fresh and high-quality ingredients, serve it fast and win over the hearts of the Instagrammer set and neighborhood tech workers. \u003c/p>\n\u003cfigure id=\"attachment_117183\" class=\"wp-caption aligncenter\" style=\"max-width: 1632px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/kagawa-1-exterior.jpg\" alt=\"Kagawa-Ya exterior.\" width=\"1632\" height=\"1224\" class=\"size-full wp-image-117183\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-1-exterior.jpg 1632w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-1-exterior-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-1-exterior-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-1-exterior-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-1-exterior-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-1-exterior-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-1-exterior-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-1-exterior-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-1-exterior-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-1-exterior-520x390.jpg 520w\" sizes=\"(max-width: 1632px) 100vw, 1632px\">\u003cfigcaption class=\"wp-caption-text\">Kagawa-Ya exterior. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Kagawa-Ya isn’t quite to the top of the competitive fast-casual heap yet, both for its inconsistent bowls and spare, to the point of harsh, environs. The udon is meant to be comforting and satisfying. Meanwhile, the space comes across as austere, uncomfortable and awkwardly shaped. It’s not loveable. \u003c/p>\n\u003cp>Being attached to Uber’s new offices on Market Street and a block from the Twitter Building, the daytime foot traffic (it’s wisely closed after 7pm) is there to make Kagawa-Ya a hit. The curiosity in udon is most definitely abundant citywide, as well. Nobody will rave about Kagawa-Ya and nobody will strongly dislike it. It’ll succeed because, hey, it makes and ages its own noodles for two days, the food is served fast and The Market’s set-up is just too chaotic to be a frequent habit.\u003c/p>\n\u003cfigure id=\"attachment_117193\" class=\"wp-caption aligncenter\" style=\"max-width: 1632px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/kagawa-cold-udon.jpg\" alt=\"Kagawa-Ya's cold noodle option.\" width=\"1632\" height=\"1224\" class=\"size-full wp-image-117193\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-cold-udon.jpg 1632w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-cold-udon-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-cold-udon-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-cold-udon-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-cold-udon-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-cold-udon-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-cold-udon-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-cold-udon-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-cold-udon-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-cold-udon-520x390.jpg 520w\" sizes=\"(max-width: 1632px) 100vw, 1632px\">\u003cfigcaption class=\"wp-caption-text\">Kagawa-Ya's cold noodle option. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The leader of the udon pack is the cold option, with a strong sweet and umami soy broth demanding for a hefty squeeze of the accompanying lemon wedge. It’s delicate while simultaneously being comforting. Grated daikon and a soft yolk boiled egg are essentially the only garnishes. The bowl’s real highlight are the thick homemade noodles themselves, plump and bouncy, far more on the al dente side of the texture spectrum than the soft end, and benefit tremendously from the broth’s slightly chilled temperature.\u003c/p>\n\u003cfigure id=\"attachment_117184\" class=\"wp-caption aligncenter\" style=\"max-width: 1632px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/kagawa-beefudon.jpg\" alt=\"Niku (beef) Udon Soup\" width=\"1632\" height=\"1224\" class=\"size-full wp-image-117184\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-beefudon.jpg 1632w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-beefudon-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-beefudon-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-beefudon-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-beefudon-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-beefudon-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-beefudon-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-beefudon-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-beefudon-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-beefudon-520x390.jpg 520w\" sizes=\"(max-width: 1632px) 100vw, 1632px\">\u003cfigcaption class=\"wp-caption-text\">Niku (beef) Udon Soup \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Those noodles don’t lose their perkiness when heated in one of the four warm broths. The problem is everything else in the bowl. A braised hunk of beef in the Niku Udon proved dry and a challenge to cut; the almost clear broth bearing a vaguely beefy essence that begged for some Sriracha to give it life. Caramelized onions scattered about are the main redeeming feature of the ensemble.\u003c/p>\n\u003cfigure id=\"attachment_117191\" class=\"wp-caption aligncenter\" style=\"max-width: 1632px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/kagawa-squashudon.jpg\" alt=\"Kabocha squash udon soup.\" width=\"1632\" height=\"1224\" class=\"size-full wp-image-117191\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-squashudon.jpg 1632w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-squashudon-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-squashudon-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-squashudon-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-squashudon-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-squashudon-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-squashudon-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-squashudon-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-squashudon-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-squashudon-520x390.jpg 520w\" sizes=\"(max-width: 1632px) 100vw, 1632px\">\u003cfigcaption class=\"wp-caption-text\">Kabocha squash udon soup. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A creamy kabocha squash broth had the same issues, being too vague and needing way more of the squash flavor to shine through. The flavors are restrained and the broth consistency too watery. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>All in all, these are sensational noodles with timid broths. Japanese beef curry with carrots and onions gets translated into an udon soup broth as the other meat option. Vegetarians can also opt for the warm dashi-based Kitsune Udon. If you somehow end up at the udon specialist and don’t want udon, then there is a mushroom curry rice bowl, which I didn’t see ordered one time while watching about 50 diners stroll by during a recent weekday lunch rush.\u003c/p>\n\u003cfigure id=\"attachment_117187\" class=\"wp-caption aligncenter\" style=\"max-width: 1632px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/kagawa-interior-3.jpg\" alt=\"Kagawa-Ya interior.\" width=\"1632\" height=\"1224\" class=\"size-full wp-image-117187\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-3.jpg 1632w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-3-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-3-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-3-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-3-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-3-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-3-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-3-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-3-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-3-520x390.jpg 520w\" sizes=\"(max-width: 1632px) 100vw, 1632px\">\u003cfigcaption class=\"wp-caption-text\">Kagawa-Ya interior. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While the udon broths need attention, those noodles are proving to be special. Kagawa is a prefecture on Japan’s Shikoku Island, not tremendously far from Osaka. It’s considered Japan’s udon capital and Kagawa-Ya claims that the prefecture’s residents consume more than seven times the udon per capita than the national average. They love their udon. That’s why it’s the Mid-Market restaurant’s namesake and why Kagawa-Ya’s chef Sean Lim trained there to get the ultimate udon education at the source. It’s evident when you bite into the noodle and focus purely on that element.\u003c/p>\n\u003cp>Lim is from Honolulu originally but has worked at several San Francisco institutions, with his latest post being as a sous chef for The Palace Hotel. Seven blocks down Market Street, he’s working in a completely different type of operation and cooking a vastly different style of food than hotel banquet chicken and salmon.\u003c/p>\n\u003cfigure id=\"attachment_117186\" class=\"wp-caption aligncenter\" style=\"max-width: 1632px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/kagawa-interior-2.jpg\" alt=\"Kagawa-Ya interior counter.\" width=\"1632\" height=\"1224\" class=\"size-full wp-image-117186\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-2.jpg 1632w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-2-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-2-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-2-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-2-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-2-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-2-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-2-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-2-520x390.jpg 520w\" sizes=\"(max-width: 1632px) 100vw, 1632px\">\u003cfigcaption class=\"wp-caption-text\">Kagawa-Ya interior counter. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Kagawa-Ya’s 30-foot high ceiling and prominent overhead bubble lamp chandelier in the dining area are the dominant design features, feeling like a corporate atrium lobby (Uber’s next door probably isn’t very different). Lots of natural light streams in but the distracting white floors, exposed concrete, and off-putting black metal stools and chairs are all the clichés of contemporary minimalist design that elicit complaints about acoustics and comfort. This might be too much architecture credit to give but the restaurant is exactly like a Frank Lloyd Wright house’s tiny door meets spacious living room philosophy. The kitchen and cash register area are claustrophobic with a low ceiling. Then you emerge in a massive communal space. It just all feels impersonal and trying to be trendy.\u003c/p>\n\u003cp>Most diners sit at a central raised reclaimed wood communal table, with a handful of lower tables scattered by the door and along the Market Street side wall where the street view is blocked by signs advertising udon to pedestrians (pro tip: get rid of the signs).\u003c/p>\n\u003cfigure id=\"attachment_117188\" class=\"wp-caption aligncenter\" style=\"max-width: 1632px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/kagawa-interior-menu.jpg\" alt=\"Kagawa-Ya’s menu.\" width=\"1632\" height=\"1224\" class=\"size-full wp-image-117188\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-menu.jpg 1632w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-menu-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-menu-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-menu-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-menu-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-menu-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-menu-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-menu-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-menu-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-menu-520x390.jpg 520w\" sizes=\"(max-width: 1632px) 100vw, 1632px\">\u003cfigcaption class=\"wp-caption-text\">Kagawa-Ya’s menu. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You’ll order one of the udons from the menus on monitors at the far end of the counter and have to scream that order since it’s hard to communicate over the glass barrier with cooks. The soup bowls are put together right in front of you and take just a couple of seconds to prepare. Who knew that udon can be served faster than burritos?\u003c/p>\n\u003cfigure id=\"attachment_117192\" class=\"wp-caption aligncenter\" style=\"max-width: 1632px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/kagawa-tempura.jpg\" alt=\"Kagawa-Ya’s tempura.\" width=\"1632\" height=\"1224\" class=\"size-full wp-image-117192\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-tempura.jpg 1632w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-tempura-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-tempura-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-tempura-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-tempura-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-tempura-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-tempura-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-tempura-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-tempura-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-tempura-520x390.jpg 520w\" sizes=\"(max-width: 1632px) 100vw, 1632px\">\u003cfigcaption class=\"wp-caption-text\">Kagawa-Ya’s tempura. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After being handed your soup, next up is the very unappetizing appearance of various tempuras under a heat lamp as a la carte sides at $1.50 each. Whether you choose shrimp or a curry sweet potato croquette, it’s fine fried food but seems more like filler than actually rounding out a meal. On the positive side, they’re grease-less and the batter isn’t too heavy (you can actually taste shrimp in the shrimp one, for example).\u003c/p>\n\u003cfigure id=\"attachment_117189\" class=\"wp-caption aligncenter\" style=\"max-width: 1632px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/kagawa-juice.jpg\" alt=\"Hawaiian fruit juices and sodas available at Kagawa-Ya.\" width=\"1632\" height=\"1224\" class=\"size-full wp-image-117189\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-juice.jpg 1632w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-juice-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-juice-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-juice-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-juice-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-juice-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-juice-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-juice-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-juice-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-juice-520x390.jpg 520w\" sizes=\"(max-width: 1632px) 100vw, 1632px\">\u003cfigcaption class=\"wp-caption-text\">Hawaiian fruit juices and sodas available at Kagawa-Ya. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The one little quirk at Kagawa-Ya is the large roster of Hawaiian fruit juices and sodas available after the tempura. Who knew that udon and lilikoi juice were a match? They aren’t really (sugary juices don’t mesh with delicate noodles) but at least you can briefly think about that far-off Maui vacation during your lunch break.\u003c/p>\n\u003cp>Hopefully, Kagawa-Ya will punch up the flavor depth in the broths because the excellent noodles deserve them. Let’s root for a little bit more personality somewhere, maybe from a little more interior work or adjusting the ordering line so it doesn’t feel like you’re nudged up to the bathroom. \u003c/p>\n\u003cp>Prices are in line with what you’d expect (generally $11-13 a bowl). Then again, maybe that’s now a bargain per San Francisco standards. We’ll see how Kagawa-Ya develops. Despite opening hurdles, there is a lot of potential for the restaurant because udon really is poised to have its breakout at any moment and Kagawa-Ya seems determined to be the one responsible for a new noodle trend.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://kagawayaudon.com/\" target=\"_blank\">\u003cstrong>Kagawa-Ya Udon Noodle Company\u003c/strong>\u003c/a>\u003cbr>\n1455 Market St.\u003cbr>\nSan Francisco, CA 94103 [\u003ca href=\"https://www.google.com/maps/place/Kagawa-Ya+Udon+Noodle+Company/@37.775882,-122.41797,16z/data=!4m5!3m4!1s0x0:0x53b3611f19bbc018!8m2!3d37.7758815!4d-122.4179697?hl=en-US\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: (415) 703-0995\u003cbr>\nHours: Mon-Fri, 11am-7pm, closed Saturday and Sunday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/kagawayaudonSF/\" target=\"_blank\">Kagawa-Ya Udon Noodle Company\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/kagawayaudon?lang=en\" target=\"_blank\">@KagawayaUdon\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/kagawaya.udon/?hl=en\" target=\"_blank\">kagawaya.udon\u003c/a>\u003cbr>\nPrice Range: $$ ($11-$15 per diner)\u003c/p>\n\n",
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"excerpt": "Udon is trying to follow the noodle soup trend in an airy, light-filled Mid-Market space. So far, the homemade noodles are great but everything else is still in the works.",
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"description": "Udon is trying to follow the noodle soup trend in an airy, light-filled Mid-Market space. So far, the homemade noodles are great but everything else is still in the works.",
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"headline": "Mid-Market’s Kagawa-Ya Gives Udon the Spotlight",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Udon is trying to follow the noodle soup trend in an airy, light-filled Mid-Market space. So far, the homemade noodles are great but everything else is still in the works.\u003c/p>\n\u003cp>Has the Bay Area’s Ramen Moment cooled off yet? Judging by \u003ca href=\"http://mensho.tokyo/\" target=\"_blank\">Mensho Tokyo’s\u003c/a> nightly lines, the answer is clearly “no.” However, it just might be the opportune time for ramen’s Japanese noodle soup siblings, soba and udon, to at least deflect away a little of the fawning attention diners lavish upon ramen. After all, how much more densely concentrated pork fat broth can we all really handle?\u003c/p>\n\u003cp>Enter Mid-Market’s month-old \u003ca href=\"http://kagawayaudon.com/\" target=\"_blank\">Kagawa-Ya\u003c/a>, a fast-casual concept that definitely isn’t the first udon specialist in San Francisco but certainly is the most high profile one to open. The mission is pretty clear. Kagawa-Ya wants to do for fast-casual udon what \u003ca href=\"https://www.souvlasf.com/\" target=\"_blank\">Souvla\u003c/a> has succeeded at for Greek wraps and salads, and \u003ca href=\"http://thebirdsf.com/\" target=\"_blank\">The Bird\u003c/a> is thriving within the fried chicken sandwich sector: find your niche, use the expected fresh and high-quality ingredients, serve it fast and win over the hearts of the Instagrammer set and neighborhood tech workers. \u003c/p>\n\u003cfigure id=\"attachment_117183\" class=\"wp-caption aligncenter\" style=\"max-width: 1632px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/kagawa-1-exterior.jpg\" alt=\"Kagawa-Ya exterior.\" width=\"1632\" height=\"1224\" class=\"size-full wp-image-117183\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-1-exterior.jpg 1632w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-1-exterior-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-1-exterior-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-1-exterior-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-1-exterior-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-1-exterior-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-1-exterior-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-1-exterior-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-1-exterior-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-1-exterior-520x390.jpg 520w\" sizes=\"(max-width: 1632px) 100vw, 1632px\">\u003cfigcaption class=\"wp-caption-text\">Kagawa-Ya exterior. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Kagawa-Ya isn’t quite to the top of the competitive fast-casual heap yet, both for its inconsistent bowls and spare, to the point of harsh, environs. The udon is meant to be comforting and satisfying. Meanwhile, the space comes across as austere, uncomfortable and awkwardly shaped. It’s not loveable. \u003c/p>\n\u003cp>Being attached to Uber’s new offices on Market Street and a block from the Twitter Building, the daytime foot traffic (it’s wisely closed after 7pm) is there to make Kagawa-Ya a hit. The curiosity in udon is most definitely abundant citywide, as well. Nobody will rave about Kagawa-Ya and nobody will strongly dislike it. It’ll succeed because, hey, it makes and ages its own noodles for two days, the food is served fast and The Market’s set-up is just too chaotic to be a frequent habit.\u003c/p>\n\u003cfigure id=\"attachment_117193\" class=\"wp-caption aligncenter\" style=\"max-width: 1632px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/kagawa-cold-udon.jpg\" alt=\"Kagawa-Ya's cold noodle option.\" width=\"1632\" height=\"1224\" class=\"size-full wp-image-117193\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-cold-udon.jpg 1632w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-cold-udon-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-cold-udon-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-cold-udon-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-cold-udon-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-cold-udon-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-cold-udon-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-cold-udon-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-cold-udon-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-cold-udon-520x390.jpg 520w\" sizes=\"(max-width: 1632px) 100vw, 1632px\">\u003cfigcaption class=\"wp-caption-text\">Kagawa-Ya's cold noodle option. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The leader of the udon pack is the cold option, with a strong sweet and umami soy broth demanding for a hefty squeeze of the accompanying lemon wedge. It’s delicate while simultaneously being comforting. Grated daikon and a soft yolk boiled egg are essentially the only garnishes. The bowl’s real highlight are the thick homemade noodles themselves, plump and bouncy, far more on the al dente side of the texture spectrum than the soft end, and benefit tremendously from the broth’s slightly chilled temperature.\u003c/p>\n\u003cfigure id=\"attachment_117184\" class=\"wp-caption aligncenter\" style=\"max-width: 1632px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/kagawa-beefudon.jpg\" alt=\"Niku (beef) Udon Soup\" width=\"1632\" height=\"1224\" class=\"size-full wp-image-117184\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-beefudon.jpg 1632w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-beefudon-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-beefudon-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-beefudon-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-beefudon-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-beefudon-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-beefudon-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-beefudon-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-beefudon-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-beefudon-520x390.jpg 520w\" sizes=\"(max-width: 1632px) 100vw, 1632px\">\u003cfigcaption class=\"wp-caption-text\">Niku (beef) Udon Soup \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Those noodles don’t lose their perkiness when heated in one of the four warm broths. The problem is everything else in the bowl. A braised hunk of beef in the Niku Udon proved dry and a challenge to cut; the almost clear broth bearing a vaguely beefy essence that begged for some Sriracha to give it life. Caramelized onions scattered about are the main redeeming feature of the ensemble.\u003c/p>\n\u003cfigure id=\"attachment_117191\" class=\"wp-caption aligncenter\" style=\"max-width: 1632px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/kagawa-squashudon.jpg\" alt=\"Kabocha squash udon soup.\" width=\"1632\" height=\"1224\" class=\"size-full wp-image-117191\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-squashudon.jpg 1632w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-squashudon-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-squashudon-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-squashudon-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-squashudon-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-squashudon-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-squashudon-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-squashudon-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-squashudon-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-squashudon-520x390.jpg 520w\" sizes=\"(max-width: 1632px) 100vw, 1632px\">\u003cfigcaption class=\"wp-caption-text\">Kabocha squash udon soup. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A creamy kabocha squash broth had the same issues, being too vague and needing way more of the squash flavor to shine through. The flavors are restrained and the broth consistency too watery. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>All in all, these are sensational noodles with timid broths. Japanese beef curry with carrots and onions gets translated into an udon soup broth as the other meat option. Vegetarians can also opt for the warm dashi-based Kitsune Udon. If you somehow end up at the udon specialist and don’t want udon, then there is a mushroom curry rice bowl, which I didn’t see ordered one time while watching about 50 diners stroll by during a recent weekday lunch rush.\u003c/p>\n\u003cfigure id=\"attachment_117187\" class=\"wp-caption aligncenter\" style=\"max-width: 1632px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/kagawa-interior-3.jpg\" alt=\"Kagawa-Ya interior.\" width=\"1632\" height=\"1224\" class=\"size-full wp-image-117187\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-3.jpg 1632w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-3-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-3-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-3-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-3-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-3-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-3-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-3-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-3-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-3-520x390.jpg 520w\" sizes=\"(max-width: 1632px) 100vw, 1632px\">\u003cfigcaption class=\"wp-caption-text\">Kagawa-Ya interior. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While the udon broths need attention, those noodles are proving to be special. Kagawa is a prefecture on Japan’s Shikoku Island, not tremendously far from Osaka. It’s considered Japan’s udon capital and Kagawa-Ya claims that the prefecture’s residents consume more than seven times the udon per capita than the national average. They love their udon. That’s why it’s the Mid-Market restaurant’s namesake and why Kagawa-Ya’s chef Sean Lim trained there to get the ultimate udon education at the source. It’s evident when you bite into the noodle and focus purely on that element.\u003c/p>\n\u003cp>Lim is from Honolulu originally but has worked at several San Francisco institutions, with his latest post being as a sous chef for The Palace Hotel. Seven blocks down Market Street, he’s working in a completely different type of operation and cooking a vastly different style of food than hotel banquet chicken and salmon.\u003c/p>\n\u003cfigure id=\"attachment_117186\" class=\"wp-caption aligncenter\" style=\"max-width: 1632px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/kagawa-interior-2.jpg\" alt=\"Kagawa-Ya interior counter.\" width=\"1632\" height=\"1224\" class=\"size-full wp-image-117186\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-2.jpg 1632w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-2-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-2-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-2-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-2-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-2-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-2-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-2-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-2-520x390.jpg 520w\" sizes=\"(max-width: 1632px) 100vw, 1632px\">\u003cfigcaption class=\"wp-caption-text\">Kagawa-Ya interior counter. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Kagawa-Ya’s 30-foot high ceiling and prominent overhead bubble lamp chandelier in the dining area are the dominant design features, feeling like a corporate atrium lobby (Uber’s next door probably isn’t very different). Lots of natural light streams in but the distracting white floors, exposed concrete, and off-putting black metal stools and chairs are all the clichés of contemporary minimalist design that elicit complaints about acoustics and comfort. This might be too much architecture credit to give but the restaurant is exactly like a Frank Lloyd Wright house’s tiny door meets spacious living room philosophy. The kitchen and cash register area are claustrophobic with a low ceiling. Then you emerge in a massive communal space. It just all feels impersonal and trying to be trendy.\u003c/p>\n\u003cp>Most diners sit at a central raised reclaimed wood communal table, with a handful of lower tables scattered by the door and along the Market Street side wall where the street view is blocked by signs advertising udon to pedestrians (pro tip: get rid of the signs).\u003c/p>\n\u003cfigure id=\"attachment_117188\" class=\"wp-caption aligncenter\" style=\"max-width: 1632px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/kagawa-interior-menu.jpg\" alt=\"Kagawa-Ya’s menu.\" width=\"1632\" height=\"1224\" class=\"size-full wp-image-117188\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-menu.jpg 1632w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-menu-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-menu-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-menu-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-menu-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-menu-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-menu-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-menu-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-menu-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-menu-520x390.jpg 520w\" sizes=\"(max-width: 1632px) 100vw, 1632px\">\u003cfigcaption class=\"wp-caption-text\">Kagawa-Ya’s menu. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You’ll order one of the udons from the menus on monitors at the far end of the counter and have to scream that order since it’s hard to communicate over the glass barrier with cooks. The soup bowls are put together right in front of you and take just a couple of seconds to prepare. Who knew that udon can be served faster than burritos?\u003c/p>\n\u003cfigure id=\"attachment_117192\" class=\"wp-caption aligncenter\" style=\"max-width: 1632px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/kagawa-tempura.jpg\" alt=\"Kagawa-Ya’s tempura.\" width=\"1632\" height=\"1224\" class=\"size-full wp-image-117192\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-tempura.jpg 1632w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-tempura-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-tempura-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-tempura-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-tempura-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-tempura-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-tempura-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-tempura-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-tempura-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-tempura-520x390.jpg 520w\" sizes=\"(max-width: 1632px) 100vw, 1632px\">\u003cfigcaption class=\"wp-caption-text\">Kagawa-Ya’s tempura. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After being handed your soup, next up is the very unappetizing appearance of various tempuras under a heat lamp as a la carte sides at $1.50 each. Whether you choose shrimp or a curry sweet potato croquette, it’s fine fried food but seems more like filler than actually rounding out a meal. On the positive side, they’re grease-less and the batter isn’t too heavy (you can actually taste shrimp in the shrimp one, for example).\u003c/p>\n\u003cfigure id=\"attachment_117189\" class=\"wp-caption aligncenter\" style=\"max-width: 1632px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/kagawa-juice.jpg\" alt=\"Hawaiian fruit juices and sodas available at Kagawa-Ya.\" width=\"1632\" height=\"1224\" class=\"size-full wp-image-117189\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-juice.jpg 1632w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-juice-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-juice-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-juice-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-juice-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-juice-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-juice-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-juice-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-juice-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-juice-520x390.jpg 520w\" sizes=\"(max-width: 1632px) 100vw, 1632px\">\u003cfigcaption class=\"wp-caption-text\">Hawaiian fruit juices and sodas available at Kagawa-Ya. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The one little quirk at Kagawa-Ya is the large roster of Hawaiian fruit juices and sodas available after the tempura. Who knew that udon and lilikoi juice were a match? They aren’t really (sugary juices don’t mesh with delicate noodles) but at least you can briefly think about that far-off Maui vacation during your lunch break.\u003c/p>\n\u003cp>Hopefully, Kagawa-Ya will punch up the flavor depth in the broths because the excellent noodles deserve them. Let’s root for a little bit more personality somewhere, maybe from a little more interior work or adjusting the ordering line so it doesn’t feel like you’re nudged up to the bathroom. \u003c/p>\n\u003cp>Prices are in line with what you’d expect (generally $11-13 a bowl). Then again, maybe that’s now a bargain per San Francisco standards. We’ll see how Kagawa-Ya develops. Despite opening hurdles, there is a lot of potential for the restaurant because udon really is poised to have its breakout at any moment and Kagawa-Ya seems determined to be the one responsible for a new noodle trend.\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://kagawayaudon.com/\" target=\"_blank\">\u003cstrong>Kagawa-Ya Udon Noodle Company\u003c/strong>\u003c/a>\u003cbr>\n1455 Market St.\u003cbr>\nSan Francisco, CA 94103 [\u003ca href=\"https://www.google.com/maps/place/Kagawa-Ya+Udon+Noodle+Company/@37.775882,-122.41797,16z/data=!4m5!3m4!1s0x0:0x53b3611f19bbc018!8m2!3d37.7758815!4d-122.4179697?hl=en-US\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: (415) 703-0995\u003cbr>\nHours: Mon-Fri, 11am-7pm, closed Saturday and Sunday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/kagawayaudonSF/\" target=\"_blank\">Kagawa-Ya Udon Noodle Company\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/kagawayaudon?lang=en\" target=\"_blank\">@KagawayaUdon\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/kagawaya.udon/?hl=en\" target=\"_blank\">kagawaya.udon\u003c/a>\u003cbr>\nPrice Range: $$ ($11-$15 per diner)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Glena’s Tacos & Margaritas Launches The Blended Margarita Just in Time for Cinco de Mayo Weekend",
"title": "Glena’s Tacos & Margaritas Launches The Blended Margarita Just in Time for Cinco de Mayo Weekend",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_117202\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/Lunch-service-at-Glenas1920.jpg\" alt=\"Lunch service at Glena's.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117202\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lunch-service-at-Glenas1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lunch-service-at-Glenas1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lunch-service-at-Glenas1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lunch-service-at-Glenas1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lunch-service-at-Glenas1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lunch-service-at-Glenas1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lunch-service-at-Glenas1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lunch-service-at-Glenas1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lunch-service-at-Glenas1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lunch-service-at-Glenas1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lunch service at Glena's. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You remember the sullen, watery blended margarita of yore, the one you always regretted drinking all the way to the bottom. It lost its verve after about five minutes of super-cold, tart-sweet sips. The blended margarita at Glena’s is a different animal, altogether. Barmeister Lachlan Bray has perfected the retro version to coincide with Cinco de Mayo weekend and, depending on the day, the sunshiney afternoons that sometimes come to burn off SF’s fog.\u003c/p>\n\u003cp>Glena’s, which opened in February of this year, is the brick-and-mortar space that evolved out of Michael and Stephanie Gaines’ Mexican pop-up at Provender Coffee Shop in Potrero Hill. The Gaineses, formerly of Kin Khao and Plow, respectively, do a lovely job with simple Mexican tacos and larger platos like ceviche, tortas and pozole. Bray, also a Kin Khao alum (as well as a former bartender at Tosca) now offers a blended format for the classic margarita on the cocktail list. It differs from the 1980s-style drink in several key ways.\u003c/p>\n\u003cfigure id=\"attachment_117201\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/IMG_blended-margarita1920.jpg\" alt=\"Bar manager Lachlan Bray’s new and improved blended margarita.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-117201\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/IMG_blended-margarita1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/IMG_blended-margarita1920-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/IMG_blended-margarita1920-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/IMG_blended-margarita1920-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/IMG_blended-margarita1920-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/IMG_blended-margarita1920-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/IMG_blended-margarita1920-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/IMG_blended-margarita1920-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/IMG_blended-margarita1920-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/IMG_blended-margarita1920-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bar manager Lachlan Bray’s new and improved blended margarita. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>First, says restaurant manager Emmanuel Galvan, he starts with crushed ice, so that the blending process results in frothiness rather than sharp ice shards, and it stays frozen for much longer than drinks that start with bigger cubes. There’s no Cointreau or other sweet orange-toned liqueur whatsoever, just Tapatio Blanco Tequila, fresh lime, a splash of agave syrup and salt. It’s crisp, sweetly tart, and deeply refreshing, not to mention a great accompaniment to the homemade tacos.\u003c/p>\n\u003cp>During a quick lunch, I ordered a carne asada taco on a La Palma flour tortilla (with white onion and cilantro) and a grilled fish (tilapia) taco on a homemade corn tortilla (with cabbage, radish, cilantro, chipotle crema and jalapeño), both of which were spot-on in terms of size (small) and ingredient combinations (balanced). On the table is homemade salsa, mild and smoky-sweet, made with puya and arbol chiles.\u003c/p>\n\u003cfigure id=\"attachment_117199\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/carne-asada-taco1920.jpg\" alt=\"Carne asada taco on a La Palma flour tortilla.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117199\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/carne-asada-taco1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/carne-asada-taco1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/carne-asada-taco1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/carne-asada-taco1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/carne-asada-taco1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/carne-asada-taco1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/carne-asada-taco1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/carne-asada-taco1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/carne-asada-taco1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/carne-asada-taco1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Carne asada taco on a La Palma flour tortilla. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_117200\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/fish-taco1920.jpg\" alt=\"Grilled tilapia taco on homemade corn tortilla.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/fish-taco1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/fish-taco1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/fish-taco1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/fish-taco1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/fish-taco1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/fish-taco1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/fish-taco1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/fish-taco1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/fish-taco1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/fish-taco1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grilled tilapia taco on homemade corn tortilla. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For dessert, I tried another classic cocktail, the Paloma, whose sweetness comes from pink grapefruit juice, made sparkling by seltzer, with tequila, lime, and the irresistible chili-salt rim, which unifies the whole.\u003c/p>\n\u003cfigure id=\"attachment_117203\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/Paloma-1-1920.jpg\" alt=\"Classic Paloma cocktail with pink grapefruit juice and tequila.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-117203\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/Paloma-1-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Paloma-1-1920-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Paloma-1-1920-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Paloma-1-1920-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Paloma-1-1920-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Paloma-1-1920-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Paloma-1-1920-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Paloma-1-1920-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Paloma-1-1920-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Paloma-1-1920-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Classic Paloma cocktail with pink grapefruit juice and tequila. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The space is small and casual, with a host at the front door who takes your order and gives you a number. Food and drinks come out fast, even when the restaurant is crowded, and staff are friendly, composed and knowledgeable about the menu. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The blended margarita will remain on the menu past the Cinco de Mayo celebrations, so if you can’t get there this weekend, no worries. Galvan says the retro classic is a permanent new feature on the cocktail list.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.glenassf.com/\" target=\"_blank\">\u003cstrong>Glena’s Tacos & Margaritas\u003c/strong>\u003c/a>\u003cbr>\n632 20th St.\u003cbr>\nSan Francisco, CA 94107 [\u003ca href=\"https://goo.gl/XCNA4G\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: (415) 915-TACO (8226)\u003cbr>\nHours: Sun-Thu, 11am-10pm; Sat, 11am-11pm\u003cbr>\nPrice Range: $-$$ ($5-$6, tacos; $12, cocktails; $12-$16, platos)\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/glenassf/\" target=\"_blank\">@glenassf\u003c/a> \u003c/p>\n\n",
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"excerpt": "Bar manager Lachlan Bray brings back the classic blended-tequila cocktail to the new Dogpatch taco outpost.",
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"headline": "Glena’s Tacos & Margaritas Launches The Blended Margarita Just in Time for Cinco de Mayo Weekend",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_117202\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/Lunch-service-at-Glenas1920.jpg\" alt=\"Lunch service at Glena's.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117202\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lunch-service-at-Glenas1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lunch-service-at-Glenas1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lunch-service-at-Glenas1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lunch-service-at-Glenas1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lunch-service-at-Glenas1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lunch-service-at-Glenas1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lunch-service-at-Glenas1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lunch-service-at-Glenas1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lunch-service-at-Glenas1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lunch-service-at-Glenas1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lunch service at Glena's. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You remember the sullen, watery blended margarita of yore, the one you always regretted drinking all the way to the bottom. It lost its verve after about five minutes of super-cold, tart-sweet sips. The blended margarita at Glena’s is a different animal, altogether. Barmeister Lachlan Bray has perfected the retro version to coincide with Cinco de Mayo weekend and, depending on the day, the sunshiney afternoons that sometimes come to burn off SF’s fog.\u003c/p>\n\u003cp>Glena’s, which opened in February of this year, is the brick-and-mortar space that evolved out of Michael and Stephanie Gaines’ Mexican pop-up at Provender Coffee Shop in Potrero Hill. The Gaineses, formerly of Kin Khao and Plow, respectively, do a lovely job with simple Mexican tacos and larger platos like ceviche, tortas and pozole. Bray, also a Kin Khao alum (as well as a former bartender at Tosca) now offers a blended format for the classic margarita on the cocktail list. It differs from the 1980s-style drink in several key ways.\u003c/p>\n\u003cfigure id=\"attachment_117201\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/IMG_blended-margarita1920.jpg\" alt=\"Bar manager Lachlan Bray’s new and improved blended margarita.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-117201\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/IMG_blended-margarita1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/IMG_blended-margarita1920-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/IMG_blended-margarita1920-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/IMG_blended-margarita1920-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/IMG_blended-margarita1920-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/IMG_blended-margarita1920-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/IMG_blended-margarita1920-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/IMG_blended-margarita1920-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/IMG_blended-margarita1920-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/IMG_blended-margarita1920-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bar manager Lachlan Bray’s new and improved blended margarita. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>First, says restaurant manager Emmanuel Galvan, he starts with crushed ice, so that the blending process results in frothiness rather than sharp ice shards, and it stays frozen for much longer than drinks that start with bigger cubes. There’s no Cointreau or other sweet orange-toned liqueur whatsoever, just Tapatio Blanco Tequila, fresh lime, a splash of agave syrup and salt. It’s crisp, sweetly tart, and deeply refreshing, not to mention a great accompaniment to the homemade tacos.\u003c/p>\n\u003cp>During a quick lunch, I ordered a carne asada taco on a La Palma flour tortilla (with white onion and cilantro) and a grilled fish (tilapia) taco on a homemade corn tortilla (with cabbage, radish, cilantro, chipotle crema and jalapeño), both of which were spot-on in terms of size (small) and ingredient combinations (balanced). On the table is homemade salsa, mild and smoky-sweet, made with puya and arbol chiles.\u003c/p>\n\u003cfigure id=\"attachment_117199\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/carne-asada-taco1920.jpg\" alt=\"Carne asada taco on a La Palma flour tortilla.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117199\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/carne-asada-taco1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/carne-asada-taco1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/carne-asada-taco1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/carne-asada-taco1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/carne-asada-taco1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/carne-asada-taco1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/carne-asada-taco1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/carne-asada-taco1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/carne-asada-taco1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/carne-asada-taco1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Carne asada taco on a La Palma flour tortilla. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_117200\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/fish-taco1920.jpg\" alt=\"Grilled tilapia taco on homemade corn tortilla.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/fish-taco1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/fish-taco1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/fish-taco1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/fish-taco1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/fish-taco1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/fish-taco1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/fish-taco1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/fish-taco1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/fish-taco1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/fish-taco1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grilled tilapia taco on homemade corn tortilla. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For dessert, I tried another classic cocktail, the Paloma, whose sweetness comes from pink grapefruit juice, made sparkling by seltzer, with tequila, lime, and the irresistible chili-salt rim, which unifies the whole.\u003c/p>\n\u003cfigure id=\"attachment_117203\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/Paloma-1-1920.jpg\" alt=\"Classic Paloma cocktail with pink grapefruit juice and tequila.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-117203\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/Paloma-1-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Paloma-1-1920-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Paloma-1-1920-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Paloma-1-1920-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Paloma-1-1920-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Paloma-1-1920-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Paloma-1-1920-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Paloma-1-1920-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Paloma-1-1920-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Paloma-1-1920-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Classic Paloma cocktail with pink grapefruit juice and tequila. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The space is small and casual, with a host at the front door who takes your order and gives you a number. Food and drinks come out fast, even when the restaurant is crowded, and staff are friendly, composed and knowledgeable about the menu. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The blended margarita will remain on the menu past the Cinco de Mayo celebrations, so if you can’t get there this weekend, no worries. Galvan says the retro classic is a permanent new feature on the cocktail list.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.glenassf.com/\" target=\"_blank\">\u003cstrong>Glena’s Tacos & Margaritas\u003c/strong>\u003c/a>\u003cbr>\n632 20th St.\u003cbr>\nSan Francisco, CA 94107 [\u003ca href=\"https://goo.gl/XCNA4G\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: (415) 915-TACO (8226)\u003cbr>\nHours: Sun-Thu, 11am-10pm; Sat, 11am-11pm\u003cbr>\nPrice Range: $-$$ ($5-$6, tacos; $12, cocktails; $12-$16, platos)\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/glenassf/\" target=\"_blank\">@glenassf\u003c/a> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Hazel Southern Bar & Kitchen Looks to Serve Mid-Market with Casual Comfort Food",
"title": "Hazel Southern Bar & Kitchen Looks to Serve Mid-Market with Casual Comfort Food",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>You could almost walk right by Hazel Southern Bar & Kitchen on Market Street, near Van Ness. But behind the plain bright-colored door, and past the bouncer in front, inside is a surprising spot with 16 TVs, two pool tables, a retro vibe, and tasty enough food to bring in the neighborhood crowds. \u003c/p>\n\u003cfigure id=\"attachment_117038\" class=\"wp-caption aligncenter\" style=\"max-width: 4916px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/hazel.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/hazel.jpg\" alt=\"Over a dozen TVs line the walls\" width=\"4916\" height=\"2509\" class=\"size-full wp-image-117038\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel.jpg 4916w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel-160x82.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel-800x408.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel-768x392.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel-1020x521.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel-1180x602.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel-960x490.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel-240x122.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel-375x191.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel-520x265.jpg 520w\" sizes=\"(max-width: 4916px) 100vw, 4916px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Over a dozen TVs line the walls \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It's been hard for restaurants to survive in the mid-Market spot. Hazel is in the location of the former short-lived Cadence. In nearby spots, AQ, Bon Marche, and Oro have all had to shut their doors too.\u003c/p>\n\u003cp>What owner Jamie Boatner, previously the partial owner of Sutter Street's Sugar Cafe & Lounge, is betting is that a more casual, fun space can succeed where others have failed. Judging by the soft opening on Friday night, it's not a bad bet. The place was packed with groups snacking around the communal tables, playing pool, and enjoying the well-stocked bar. The three communal tables and booth draw the bulk of the large crowd, but there's also a bar in the back of the space, and a separate section with lounge-like chairs and small tables. In the far back, behind the co-ed bathroom, Hazel's supplies the food for the local jazz club, \u003ca href=\"https://mrtipplessf.com/\" target=\"_blank\">Mr. Tipple’s Recording Studio\u003c/a>.\u003c/p>\n\u003cp>There are still some service kinks to be worked out, as is to be expected somewhat for a soft opening. Most of the crowd, though, seemed not to be high-end food tourists come specifically for the opening, but rather locals who had wandered in looking for good food and a good time. If the service can deliver, the tasty Southern comfort plates will keep drawing them back.\u003c/p>\n\u003cfigure id=\"attachment_117039\" class=\"wp-caption aligncenter\" style=\"max-width: 5312px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/hazel2.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/hazel2.jpg\" alt=\"The inside of the southern restaurant is done in a retro-style.\" width=\"5312\" height=\"2988\" class=\"size-full wp-image-117039\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel2.jpg 5312w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel2-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel2-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel2-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel2-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel2-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel2-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel2-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel2-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel2-520x293.jpg 520w\" sizes=\"(max-width: 5312px) 100vw, 5312px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The inside of the southern restaurant is done in a retro-style. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The restaurant is named Hazel after Boatner's mother, who ran a bar in Cheyenne, Wyoming for most of his life. The recipes are nominally her's, but have been updated by executive chef Casey Hatwig (from the Lark Creek Restaurant Group and Taste on the Fly). These include things like fried chicken, tater tot nachoes, hush puppies, macaroni and cheese, and collard greens. The bar is also well-stocked, with over 100 whiskeys and a handful of specialty cocktails and punches, and it's open even after the kitchen closes a 1 a.m.\u003c/p>\n\u003cfigure id=\"attachment_117042\" class=\"wp-caption aligncenter\" style=\"max-width: 5312px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/hazel5.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/hazel5.jpg\" alt=\"Hazel's fried chicken\" width=\"5312\" height=\"2988\" class=\"size-full wp-image-117042\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel5.jpg 5312w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel5-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel5-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel5-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel5-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel5-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel5-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel5-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel5-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel5-520x293.jpg 520w\" sizes=\"(max-width: 5312px) 100vw, 5312px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Hazel's fried chicken \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Ordering a large entree plate came with two side, which added up to lots of plates spread across the table. We tried small orders of both the BBQ ribs ($17) and fried chicken ($15) -- both signature dishes of the restaurant and both with larger versions available. The ribs were slightly spicy sweet and tender on the bone. These are the kind of ribs you could go to town on, picking every bit of meat clean.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Of the two, though, I preferred the fried chicken. The batter was salty and perfectly fried. Yes, I used up a pile of napkins between the BBQ sauce and the fried chicken, but that's why you come here: for tasty and comforting food. Though there were bits of gristle as I got down to the ends, the chicken itself was juicy and not to be missed.\u003c/p>\n\u003cfigure id=\"attachment_117044\" class=\"wp-caption aligncenter\" style=\"max-width: 5312px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/hazel7.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/hazel7.jpg\" alt=\"BBQ ribs at Hazel\" width=\"5312\" height=\"2988\" class=\"size-full wp-image-117044\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel7.jpg 5312w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel7-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel7-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel7-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel7-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel7-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel7-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel7-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel7-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel7-520x293.jpg 520w\" sizes=\"(max-width: 5312px) 100vw, 5312px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">BBQ ribs at Hazel \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Part of Hazel's appeal is definitely the Southern sides and appetizers, everything from gator bites to biscuits.\u003c/p>\n\u003cp>Actually, you really want to try the gator bites ($16). The deep-fried alligator and okra, with a tangy marinara sauce, made the perfect appetizer.\u003c/p>\n\u003cfigure id=\"attachment_117043\" class=\"wp-caption aligncenter\" style=\"max-width: 4082px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/hazel6.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/hazel6.jpg\" alt=\"Gator bites and okra\" width=\"4082\" height=\"2381\" class=\"size-full wp-image-117043\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel6.jpg 4082w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel6-160x93.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel6-800x467.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel6-768x448.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel6-1020x595.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel6-1180x688.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel6-960x560.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel6-240x140.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel6-375x219.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel6-520x303.jpg 520w\" sizes=\"(max-width: 4082px) 100vw, 4082px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gator bites and okra \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For sides we went with classics: collard greens, mac n' cheese, the cheddar & poblano biscuits, and the green beans with caramelized onions.\u003c/p>\n\u003cp>The green beans were crisp and maybe the healthiest tasting thing on our table, while the collard greens were spicy with a bite. And the mac n' cheese comes in a small bowl with baked cheese on top -- creamy once you let it cool down. While there was nothing exceptionally unique about the cheddar & poblano biscuit, the dense slightly sweet biscuit was exactly the kind of southern nibble I was looking for to offset everything else on the table. All sides are $6 if you order them on their own.\u003c/p>\n\u003cfigure id=\"attachment_117041\" class=\"wp-caption aligncenter\" style=\"max-width: 5312px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/hazel4.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/hazel4.jpg\" alt=\"Green beans, chicken, gator bites, and biscuit plates\" width=\"5312\" height=\"2988\" class=\"size-full wp-image-117041\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel4.jpg 5312w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel4-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel4-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel4-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel4-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel4-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel4-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel4-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel4-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel4-520x293.jpg 520w\" sizes=\"(max-width: 5312px) 100vw, 5312px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Green beans, chicken, gator bites, and biscuit plates \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The cherry on top of all the food is the reasonably priced drinks ($6-15). Along with over 100 whiskeys, there are a dozen beers on tap, a handful of wines, and specialty cocktails and punches, like the apple crisp moonshine ($9) -- which tasted like a very well-done sweet apple cider.\u003c/p>\n\u003cp>However, as has been noted by a number of visitors during the soft opening, there were some definite service kinks to be worked out. Management had a mix-up with tickets not printing in the kitchen early in the evening, which meant that servers and food tickets were going unassigned and unfilled. It caused a back-up and quite a wait between sitting down and ordering. Ultimately, though, after we were accidentally over-charged for the sides, a large discount was thrown on top of our bill for the trouble.\u003c/p>\n\u003cp>It was fun. It wasn't too expensive. And it was delicious comfort. It could work in a spot where others have failed.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.hazelsf.com/\" target=\"_blank\">Hazel Southern Bar & Kitchen\u003c/a>\u003c/strong>\u003cbr>\n1446 Market St., San Francisco [\u003ca href=\"https://goo.gl/UnYVuW\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (415) 851-8562\u003cbr>\nHours: Kitchen: daily, 5pm-1am; Bar: daily, 5pm-2am\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/hazelbarsf\" target=\"_blank\">Hazel Southern Bar & Kitchen\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/hazelbarsf\" target=\"_blank\">@hazelbarsf\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/hazelbarsf/\" target=\"_blank\">HazelBarSF\u003c/a>\u003cbr>\nPrice range: $$ (entrees $15-26)\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>You could almost walk right by Hazel Southern Bar & Kitchen on Market Street, near Van Ness. But behind the plain bright-colored door, and past the bouncer in front, inside is a surprising spot with 16 TVs, two pool tables, a retro vibe, and tasty enough food to bring in the neighborhood crowds. \u003c/p>\n\u003cfigure id=\"attachment_117038\" class=\"wp-caption aligncenter\" style=\"max-width: 4916px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/hazel.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/hazel.jpg\" alt=\"Over a dozen TVs line the walls\" width=\"4916\" height=\"2509\" class=\"size-full wp-image-117038\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel.jpg 4916w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel-160x82.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel-800x408.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel-768x392.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel-1020x521.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel-1180x602.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel-960x490.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel-240x122.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel-375x191.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel-520x265.jpg 520w\" sizes=\"(max-width: 4916px) 100vw, 4916px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Over a dozen TVs line the walls \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It's been hard for restaurants to survive in the mid-Market spot. Hazel is in the location of the former short-lived Cadence. In nearby spots, AQ, Bon Marche, and Oro have all had to shut their doors too.\u003c/p>\n\u003cp>What owner Jamie Boatner, previously the partial owner of Sutter Street's Sugar Cafe & Lounge, is betting is that a more casual, fun space can succeed where others have failed. Judging by the soft opening on Friday night, it's not a bad bet. The place was packed with groups snacking around the communal tables, playing pool, and enjoying the well-stocked bar. The three communal tables and booth draw the bulk of the large crowd, but there's also a bar in the back of the space, and a separate section with lounge-like chairs and small tables. In the far back, behind the co-ed bathroom, Hazel's supplies the food for the local jazz club, \u003ca href=\"https://mrtipplessf.com/\" target=\"_blank\">Mr. Tipple’s Recording Studio\u003c/a>.\u003c/p>\n\u003cp>There are still some service kinks to be worked out, as is to be expected somewhat for a soft opening. Most of the crowd, though, seemed not to be high-end food tourists come specifically for the opening, but rather locals who had wandered in looking for good food and a good time. If the service can deliver, the tasty Southern comfort plates will keep drawing them back.\u003c/p>\n\u003cfigure id=\"attachment_117039\" class=\"wp-caption aligncenter\" style=\"max-width: 5312px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/hazel2.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/hazel2.jpg\" alt=\"The inside of the southern restaurant is done in a retro-style.\" width=\"5312\" height=\"2988\" class=\"size-full wp-image-117039\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel2.jpg 5312w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel2-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel2-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel2-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel2-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel2-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel2-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel2-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel2-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel2-520x293.jpg 520w\" sizes=\"(max-width: 5312px) 100vw, 5312px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The inside of the southern restaurant is done in a retro-style. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The restaurant is named Hazel after Boatner's mother, who ran a bar in Cheyenne, Wyoming for most of his life. The recipes are nominally her's, but have been updated by executive chef Casey Hatwig (from the Lark Creek Restaurant Group and Taste on the Fly). These include things like fried chicken, tater tot nachoes, hush puppies, macaroni and cheese, and collard greens. The bar is also well-stocked, with over 100 whiskeys and a handful of specialty cocktails and punches, and it's open even after the kitchen closes a 1 a.m.\u003c/p>\n\u003cfigure id=\"attachment_117042\" class=\"wp-caption aligncenter\" style=\"max-width: 5312px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/hazel5.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/hazel5.jpg\" alt=\"Hazel's fried chicken\" width=\"5312\" height=\"2988\" class=\"size-full wp-image-117042\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel5.jpg 5312w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel5-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel5-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel5-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel5-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel5-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel5-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel5-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel5-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel5-520x293.jpg 520w\" sizes=\"(max-width: 5312px) 100vw, 5312px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Hazel's fried chicken \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Ordering a large entree plate came with two side, which added up to lots of plates spread across the table. We tried small orders of both the BBQ ribs ($17) and fried chicken ($15) -- both signature dishes of the restaurant and both with larger versions available. The ribs were slightly spicy sweet and tender on the bone. These are the kind of ribs you could go to town on, picking every bit of meat clean.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Of the two, though, I preferred the fried chicken. The batter was salty and perfectly fried. Yes, I used up a pile of napkins between the BBQ sauce and the fried chicken, but that's why you come here: for tasty and comforting food. Though there were bits of gristle as I got down to the ends, the chicken itself was juicy and not to be missed.\u003c/p>\n\u003cfigure id=\"attachment_117044\" class=\"wp-caption aligncenter\" style=\"max-width: 5312px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/hazel7.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/hazel7.jpg\" alt=\"BBQ ribs at Hazel\" width=\"5312\" height=\"2988\" class=\"size-full wp-image-117044\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel7.jpg 5312w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel7-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel7-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel7-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel7-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel7-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel7-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel7-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel7-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel7-520x293.jpg 520w\" sizes=\"(max-width: 5312px) 100vw, 5312px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">BBQ ribs at Hazel \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Part of Hazel's appeal is definitely the Southern sides and appetizers, everything from gator bites to biscuits.\u003c/p>\n\u003cp>Actually, you really want to try the gator bites ($16). The deep-fried alligator and okra, with a tangy marinara sauce, made the perfect appetizer.\u003c/p>\n\u003cfigure id=\"attachment_117043\" class=\"wp-caption aligncenter\" style=\"max-width: 4082px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/hazel6.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/hazel6.jpg\" alt=\"Gator bites and okra\" width=\"4082\" height=\"2381\" class=\"size-full wp-image-117043\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel6.jpg 4082w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel6-160x93.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel6-800x467.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel6-768x448.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel6-1020x595.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel6-1180x688.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel6-960x560.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel6-240x140.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel6-375x219.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel6-520x303.jpg 520w\" sizes=\"(max-width: 4082px) 100vw, 4082px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gator bites and okra \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For sides we went with classics: collard greens, mac n' cheese, the cheddar & poblano biscuits, and the green beans with caramelized onions.\u003c/p>\n\u003cp>The green beans were crisp and maybe the healthiest tasting thing on our table, while the collard greens were spicy with a bite. And the mac n' cheese comes in a small bowl with baked cheese on top -- creamy once you let it cool down. While there was nothing exceptionally unique about the cheddar & poblano biscuit, the dense slightly sweet biscuit was exactly the kind of southern nibble I was looking for to offset everything else on the table. All sides are $6 if you order them on their own.\u003c/p>\n\u003cfigure id=\"attachment_117041\" class=\"wp-caption aligncenter\" style=\"max-width: 5312px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/hazel4.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/hazel4.jpg\" alt=\"Green beans, chicken, gator bites, and biscuit plates\" width=\"5312\" height=\"2988\" class=\"size-full wp-image-117041\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel4.jpg 5312w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel4-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel4-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel4-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel4-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel4-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel4-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel4-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel4-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel4-520x293.jpg 520w\" sizes=\"(max-width: 5312px) 100vw, 5312px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Green beans, chicken, gator bites, and biscuit plates \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The cherry on top of all the food is the reasonably priced drinks ($6-15). Along with over 100 whiskeys, there are a dozen beers on tap, a handful of wines, and specialty cocktails and punches, like the apple crisp moonshine ($9) -- which tasted like a very well-done sweet apple cider.\u003c/p>\n\u003cp>However, as has been noted by a number of visitors during the soft opening, there were some definite service kinks to be worked out. Management had a mix-up with tickets not printing in the kitchen early in the evening, which meant that servers and food tickets were going unassigned and unfilled. It caused a back-up and quite a wait between sitting down and ordering. Ultimately, though, after we were accidentally over-charged for the sides, a large discount was thrown on top of our bill for the trouble.\u003c/p>\n\u003cp>It was fun. It wasn't too expensive. And it was delicious comfort. It could work in a spot where others have failed.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.hazelsf.com/\" target=\"_blank\">Hazel Southern Bar & Kitchen\u003c/a>\u003c/strong>\u003cbr>\n1446 Market St., San Francisco [\u003ca href=\"https://goo.gl/UnYVuW\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (415) 851-8562\u003cbr>\nHours: Kitchen: daily, 5pm-1am; Bar: daily, 5pm-2am\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/hazelbarsf\" target=\"_blank\">Hazel Southern Bar & Kitchen\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/hazelbarsf\" target=\"_blank\">@hazelbarsf\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/hazelbarsf/\" target=\"_blank\">HazelBarSF\u003c/a>\u003cbr>\nPrice range: $$ (entrees $15-26)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Stand in Line for Some Sweet Cold Treats at the New Salt & Straw",
"title": "Stand in Line for Some Sweet Cold Treats at the New Salt & Straw",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Generally speaking, I'm not a big fan of high-end ice cream. Dessert is often best without too many bells and whistles, and I've found myself repeatedly underwhelmed by the many highly touted ice cream spots.\u003c/p>\n\u003cp>The new Salt & Straw, however, did not disappoint.\u003c/p>\n\u003cp>Yes, even at 9 p.m. on a Monday, there was a line. And yes, two single scoops (one cone, one cup) and a small brownie sundae cost $24 total after tip. But if you can afford the time and the money, it's worth it.\u003c/p>\n\u003cfigure id=\"attachment_116992\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/St-Benoit-1.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/St-Benoit-1.jpg\" alt=\"The line at Salt & Straw's new Fillmore location.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-116992\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/St-Benoit-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/St-Benoit-1-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/St-Benoit-1-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/St-Benoit-1-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/St-Benoit-1-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/St-Benoit-1-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/St-Benoit-1-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/St-Benoit-1-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/St-Benoit-1-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/St-Benoit-1-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The line at Salt & Straw's new Fillmore location. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116989\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/ice-cream-1.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/ice-cream-1.jpg\" alt=\"The serving bar and flavors.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-116989\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/ice-cream-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/ice-cream-1-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/ice-cream-1-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/ice-cream-1-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/ice-cream-1-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/ice-cream-1-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/ice-cream-1-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/ice-cream-1-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/ice-cream-1-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/ice-cream-1-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The serving bar and flavors. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Started in Portland in 2011 by Kim and Tyler Malek, Salt & Straw has four locations there, five in Los Angeles, and now one (soon, two) in San Francisco. The first Bay Area spot opened on Fillmore Street two weeks ago, with a second location expected later this year in Hayes Valley. The appeal for that long line out the door is in the high-quality ingredients, typically sourced from local purveyors like Sightglass Coffee and Dandelion Chocolate here, and the handmade one-of-a-kind flavor combinations. Most famously that's included things like pear and blue cheese, or Oregon ham soft serve -- neither of which are available in San Francisco yet. The duo has also partnered with breweries and even school kids to create new flavors.\u003c/p>\n\u003cp>Most notably, they've created locally-inspired limited time flavors that change monthly. For San Francisco in April that includes: cinnamon ancho and cajeta, with goat cheese from Tomales Farmstead Creamery; green apple mayo sherbet, made with apple juice from the Sierra Nevada foothills, apple cider vinegar from Sonoma, and Berkeley olive oil; cascara shrub with candied hibiscus, from coffee bean and apple cider vinegar shrub from Berkeley; strawberry coriander leaf sorbet, with a coriander leaf essence from Mandy Aftel of Aftelier Perfumes; and caramelized almond s'mores, made with Annie's graham crackers and Feve Artisan Chocolatier almonds.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The store, itself, also has local touches, with designs from local artists and a shelf of treats or odds and ends you can buy.\u003c/p>\n\u003cfigure id=\"attachment_116994\" class=\"wp-caption aligncenter\" style=\"max-width: 2048px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/18077365_1303435339710746_1839909151321124394_o.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/18077365_1303435339710746_1839909151321124394_o.jpg\" alt=\"Carmalized almond s'mores\" width=\"2048\" height=\"2045\" class=\"size-full wp-image-116994\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/18077365_1303435339710746_1839909151321124394_o.jpg 2048w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/18077365_1303435339710746_1839909151321124394_o-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/18077365_1303435339710746_1839909151321124394_o-800x799.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/18077365_1303435339710746_1839909151321124394_o-768x767.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/18077365_1303435339710746_1839909151321124394_o-1020x1019.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/18077365_1303435339710746_1839909151321124394_o-1180x1178.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/18077365_1303435339710746_1839909151321124394_o-960x959.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/18077365_1303435339710746_1839909151321124394_o-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/18077365_1303435339710746_1839909151321124394_o-375x374.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/18077365_1303435339710746_1839909151321124394_o-520x519.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/18077365_1303435339710746_1839909151321124394_o-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/18077365_1303435339710746_1839909151321124394_o-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/18077365_1303435339710746_1839909151321124394_o-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/18077365_1303435339710746_1839909151321124394_o-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/18077365_1303435339710746_1839909151321124394_o-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/18077365_1303435339710746_1839909151321124394_o-150x150.jpg 150w\" sizes=\"(max-width: 2048px) 100vw, 2048px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Carmalized almond s'mores \u003ccite>(Courtesy of Salt & Straw)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We tried the carmalized almond s'mores. The bite from the caramel and the salt of the almond mixed perfectly with the chocolate and graham crackers. More than many s'mores flavors at other ice cream shops, you could really taste the graham crackers, which added a nice after-taste.\u003c/p>\n\u003cfigure id=\"attachment_116990\" class=\"wp-caption alignright\" style=\"max-width: 640px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/ice-cream-2.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/ice-cream-2-1020x1360.jpg\" alt=\"Salted honey marshmallow and walnuts in a fresh cone.\" width=\"640\" height=\"853\" class=\"size-large wp-image-116990\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/ice-cream-2-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/ice-cream-2-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/ice-cream-2-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/ice-cream-2-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/ice-cream-2-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/ice-cream-2-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/ice-cream-2-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/ice-cream-2-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/ice-cream-2-520x693.jpg 520w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Salted honey marshmallow and walnuts in a fresh cone. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While the speciality flavors attract all the attention, don't ignore the classics, which take up the other half of the chalkboard menu. These include things like salted ganache, and sea salt with caramel ribbons. My favorite flavor was the classic salted honey marshmallow and walnuts. It was a perfect blend of salty and sweet.\u003c/p>\n\u003cp>Plus, waffle cones are made fresh behind the counter -- and smell as delicious as they taste. You can order a single ($5) or double scoop ($7), split your scoops among different flavors, and add extras like sprinkles, salt, or a fresh waffle cone. If you really can't decide, tasting flights of four flavors for $11 might be the way to go. They come in four small glass bowls on a board, much like a beer tasting flight.\u003c/p>\n\u003cp>Or, simply order a pint out of the freezer and skip the line. You can also join \u003ca href=\"http://saltandstraw.com/seasonal-pints-club/\" target=\"_blank\">the Pints Club\u003c/a> to have five pints of the seasonal flavors delivered straight to your door.\u003c/p>\n\u003cfigure id=\"attachment_116996\" class=\"wp-caption aligncenter\" style=\"max-width: 1480px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/15129608_1145506872170261_3463471780641975536_o.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/15129608_1145506872170261_3463471780641975536_o.jpg\" alt=\"Pints are available\" width=\"1480\" height=\"2048\" class=\"size-full wp-image-116996\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/15129608_1145506872170261_3463471780641975536_o.jpg 1480w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/15129608_1145506872170261_3463471780641975536_o-160x221.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/15129608_1145506872170261_3463471780641975536_o-800x1107.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/15129608_1145506872170261_3463471780641975536_o-768x1063.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/15129608_1145506872170261_3463471780641975536_o-1020x1411.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/15129608_1145506872170261_3463471780641975536_o-1180x1633.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/15129608_1145506872170261_3463471780641975536_o-960x1328.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/15129608_1145506872170261_3463471780641975536_o-240x332.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/15129608_1145506872170261_3463471780641975536_o-375x519.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/15129608_1145506872170261_3463471780641975536_o-520x720.jpg 520w\" sizes=\"(max-width: 1480px) 100vw, 1480px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pints are available \u003ccite>(Courtesy of Salt & Straw)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The last thing on the menu are the special sundaes and shakes. The brownie sundae seemed like a good test of an ice cream shop standard. We tried it with their doublefold vanilla, handmade brownies, hot fudge, and hazelnuts. That sounds like a huge dish, but it wasn't. It came in the regular-sized small cup, with the brownie packed at the bottom. While it was rich and filling, it was probably my least favorite of the things we tried -- just because the bar for unique flavor combinations was so high.\u003c/p>\n\u003cp>I had been prepared to be underwhelmed, but instead was impressed by the fresh and creative ice cream. Get yourself in line. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://saltandstraw.com/\" target=\"_blank\">Salt & Straw\u003c/a>\u003c/strong>\u003cbr>\n2201 Fillmore St., San Francisco [\u003ca href=\"https://goo.gl/Lo87aq\" target=\"_blank\">map\u003c/a>]\u003cbr>\n(415) 829-2803\u003cbr>\nHours: daily, 11 am. to 11 p.m.\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/SaltandStraw/\" target=\"_blank\">Salt & Straw Ice Cream\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/saltandstraw\" target=\"_blank\">@saltandstraw\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/saltandstraw/?hl=en\" target=\"_blank\">SaltandStraw\u003c/a>\u003cbr>\nPrice range: $$ ($5/scoop)\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Generally speaking, I'm not a big fan of high-end ice cream. Dessert is often best without too many bells and whistles, and I've found myself repeatedly underwhelmed by the many highly touted ice cream spots.\u003c/p>\n\u003cp>The new Salt & Straw, however, did not disappoint.\u003c/p>\n\u003cp>Yes, even at 9 p.m. on a Monday, there was a line. And yes, two single scoops (one cone, one cup) and a small brownie sundae cost $24 total after tip. But if you can afford the time and the money, it's worth it.\u003c/p>\n\u003cfigure id=\"attachment_116992\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/St-Benoit-1.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/St-Benoit-1.jpg\" alt=\"The line at Salt & Straw's new Fillmore location.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-116992\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/St-Benoit-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/St-Benoit-1-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/St-Benoit-1-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/St-Benoit-1-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/St-Benoit-1-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/St-Benoit-1-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/St-Benoit-1-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/St-Benoit-1-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/St-Benoit-1-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/St-Benoit-1-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The line at Salt & Straw's new Fillmore location. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116989\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/ice-cream-1.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/ice-cream-1.jpg\" alt=\"The serving bar and flavors.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-116989\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/ice-cream-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/ice-cream-1-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/ice-cream-1-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/ice-cream-1-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/ice-cream-1-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/ice-cream-1-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/ice-cream-1-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/ice-cream-1-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/ice-cream-1-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/ice-cream-1-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The serving bar and flavors. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Started in Portland in 2011 by Kim and Tyler Malek, Salt & Straw has four locations there, five in Los Angeles, and now one (soon, two) in San Francisco. The first Bay Area spot opened on Fillmore Street two weeks ago, with a second location expected later this year in Hayes Valley. The appeal for that long line out the door is in the high-quality ingredients, typically sourced from local purveyors like Sightglass Coffee and Dandelion Chocolate here, and the handmade one-of-a-kind flavor combinations. Most famously that's included things like pear and blue cheese, or Oregon ham soft serve -- neither of which are available in San Francisco yet. The duo has also partnered with breweries and even school kids to create new flavors.\u003c/p>\n\u003cp>Most notably, they've created locally-inspired limited time flavors that change monthly. For San Francisco in April that includes: cinnamon ancho and cajeta, with goat cheese from Tomales Farmstead Creamery; green apple mayo sherbet, made with apple juice from the Sierra Nevada foothills, apple cider vinegar from Sonoma, and Berkeley olive oil; cascara shrub with candied hibiscus, from coffee bean and apple cider vinegar shrub from Berkeley; strawberry coriander leaf sorbet, with a coriander leaf essence from Mandy Aftel of Aftelier Perfumes; and caramelized almond s'mores, made with Annie's graham crackers and Feve Artisan Chocolatier almonds.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The store, itself, also has local touches, with designs from local artists and a shelf of treats or odds and ends you can buy.\u003c/p>\n\u003cfigure id=\"attachment_116994\" class=\"wp-caption aligncenter\" style=\"max-width: 2048px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/18077365_1303435339710746_1839909151321124394_o.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/18077365_1303435339710746_1839909151321124394_o.jpg\" alt=\"Carmalized almond s'mores\" width=\"2048\" height=\"2045\" class=\"size-full wp-image-116994\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/18077365_1303435339710746_1839909151321124394_o.jpg 2048w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/18077365_1303435339710746_1839909151321124394_o-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/18077365_1303435339710746_1839909151321124394_o-800x799.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/18077365_1303435339710746_1839909151321124394_o-768x767.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/18077365_1303435339710746_1839909151321124394_o-1020x1019.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/18077365_1303435339710746_1839909151321124394_o-1180x1178.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/18077365_1303435339710746_1839909151321124394_o-960x959.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/18077365_1303435339710746_1839909151321124394_o-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/18077365_1303435339710746_1839909151321124394_o-375x374.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/18077365_1303435339710746_1839909151321124394_o-520x519.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/18077365_1303435339710746_1839909151321124394_o-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/18077365_1303435339710746_1839909151321124394_o-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/18077365_1303435339710746_1839909151321124394_o-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/18077365_1303435339710746_1839909151321124394_o-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/18077365_1303435339710746_1839909151321124394_o-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/18077365_1303435339710746_1839909151321124394_o-150x150.jpg 150w\" sizes=\"(max-width: 2048px) 100vw, 2048px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Carmalized almond s'mores \u003ccite>(Courtesy of Salt & Straw)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We tried the carmalized almond s'mores. The bite from the caramel and the salt of the almond mixed perfectly with the chocolate and graham crackers. More than many s'mores flavors at other ice cream shops, you could really taste the graham crackers, which added a nice after-taste.\u003c/p>\n\u003cfigure id=\"attachment_116990\" class=\"wp-caption alignright\" style=\"max-width: 640px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/ice-cream-2.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/ice-cream-2-1020x1360.jpg\" alt=\"Salted honey marshmallow and walnuts in a fresh cone.\" width=\"640\" height=\"853\" class=\"size-large wp-image-116990\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/ice-cream-2-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/ice-cream-2-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/ice-cream-2-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/ice-cream-2-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/ice-cream-2-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/ice-cream-2-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/ice-cream-2-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/ice-cream-2-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/ice-cream-2-520x693.jpg 520w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Salted honey marshmallow and walnuts in a fresh cone. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While the speciality flavors attract all the attention, don't ignore the classics, which take up the other half of the chalkboard menu. These include things like salted ganache, and sea salt with caramel ribbons. My favorite flavor was the classic salted honey marshmallow and walnuts. It was a perfect blend of salty and sweet.\u003c/p>\n\u003cp>Plus, waffle cones are made fresh behind the counter -- and smell as delicious as they taste. You can order a single ($5) or double scoop ($7), split your scoops among different flavors, and add extras like sprinkles, salt, or a fresh waffle cone. If you really can't decide, tasting flights of four flavors for $11 might be the way to go. They come in four small glass bowls on a board, much like a beer tasting flight.\u003c/p>\n\u003cp>Or, simply order a pint out of the freezer and skip the line. You can also join \u003ca href=\"http://saltandstraw.com/seasonal-pints-club/\" target=\"_blank\">the Pints Club\u003c/a> to have five pints of the seasonal flavors delivered straight to your door.\u003c/p>\n\u003cfigure id=\"attachment_116996\" class=\"wp-caption aligncenter\" style=\"max-width: 1480px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/15129608_1145506872170261_3463471780641975536_o.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/15129608_1145506872170261_3463471780641975536_o.jpg\" alt=\"Pints are available\" width=\"1480\" height=\"2048\" class=\"size-full wp-image-116996\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/15129608_1145506872170261_3463471780641975536_o.jpg 1480w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/15129608_1145506872170261_3463471780641975536_o-160x221.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/15129608_1145506872170261_3463471780641975536_o-800x1107.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/15129608_1145506872170261_3463471780641975536_o-768x1063.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/15129608_1145506872170261_3463471780641975536_o-1020x1411.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/15129608_1145506872170261_3463471780641975536_o-1180x1633.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/15129608_1145506872170261_3463471780641975536_o-960x1328.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/15129608_1145506872170261_3463471780641975536_o-240x332.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/15129608_1145506872170261_3463471780641975536_o-375x519.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/15129608_1145506872170261_3463471780641975536_o-520x720.jpg 520w\" sizes=\"(max-width: 1480px) 100vw, 1480px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pints are available \u003ccite>(Courtesy of Salt & Straw)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The last thing on the menu are the special sundaes and shakes. The brownie sundae seemed like a good test of an ice cream shop standard. We tried it with their doublefold vanilla, handmade brownies, hot fudge, and hazelnuts. That sounds like a huge dish, but it wasn't. It came in the regular-sized small cup, with the brownie packed at the bottom. While it was rich and filling, it was probably my least favorite of the things we tried -- just because the bar for unique flavor combinations was so high.\u003c/p>\n\u003cp>I had been prepared to be underwhelmed, but instead was impressed by the fresh and creative ice cream. Get yourself in line. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://saltandstraw.com/\" target=\"_blank\">Salt & Straw\u003c/a>\u003c/strong>\u003cbr>\n2201 Fillmore St., San Francisco [\u003ca href=\"https://goo.gl/Lo87aq\" target=\"_blank\">map\u003c/a>]\u003cbr>\n(415) 829-2803\u003cbr>\nHours: daily, 11 am. to 11 p.m.\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/SaltandStraw/\" target=\"_blank\">Salt & Straw Ice Cream\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/saltandstraw\" target=\"_blank\">@saltandstraw\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/saltandstraw/?hl=en\" target=\"_blank\">SaltandStraw\u003c/a>\u003cbr>\nPrice range: $$ ($5/scoop)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "La Cocina's 'Voices from the Kitchen' Speak Passionately on Race",
"title": "La Cocina's 'Voices from the Kitchen' Speak Passionately on Race",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_116767\" class=\"wp-caption aligncenter\" style=\"max-width: 1050px\">\u003cimg class=\"size-full wp-image-116767\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/@JenBaxterSF-the-crowd-.jpg\" alt=\"A full house of engaged audience members learn from Voices from the Kitchen.\" width=\"1050\" height=\"700\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/@JenBaxterSF-the-crowd-.jpg 1050w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/@JenBaxterSF-the-crowd--160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/@JenBaxterSF-the-crowd--800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/@JenBaxterSF-the-crowd--768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/@JenBaxterSF-the-crowd--1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/@JenBaxterSF-the-crowd--960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/@JenBaxterSF-the-crowd--240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/@JenBaxterSF-the-crowd--375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/@JenBaxterSF-the-crowd--520x347.jpg 520w\" sizes=\"(max-width: 1050px) 100vw, 1050px\">\u003cfigcaption class=\"wp-caption-text\">A full house of engaged audience members learn from Voices from the Kitchen. \u003ccite>(\u003ca href=\"https://www.instagram.com/JenBaxterSF/\">@JenBaxterSF\u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://voicesfromthekitchen.org/\" target=\"_blank\">F&B: Voices from the Kitchen\u003c/a>, \u003ca href=\"https://www.lacocinasf.org/\" target=\"_blank\">La Cocina\u003c/a>’s latest storytelling performance on April 7 at The Swedish American Hall featured the impassioned words of more than a dozen chefs, poets, writers, historians and activists on the topic of \u003ca href=\"http://voicesfromthekitchen.org/storytellers-1-1/\">\u003cstrong>Race\u003c/strong>\u003c/a>. The evening started with food and drinks from both well-known chefs and a couple of graduates from La Cocina’s Incubator program.\u003c/p>\n\u003cp>\u003cstrong>Some highlights from the two-hour performance:\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_116768\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116768\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/1-PKC-NEW.jpg\" alt=\"People’s Kitchen Collective: Saqib Keval, Sita Kuratomi Bhaumik and Jocelyn Jackson inspired the crowd with their words and songs.\" width=\"1920\" height=\"1384\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/1-PKC-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/1-PKC-NEW-160x115.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/1-PKC-NEW-800x577.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/1-PKC-NEW-768x554.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/1-PKC-NEW-1020x735.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/1-PKC-NEW-1180x851.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/1-PKC-NEW-960x692.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/1-PKC-NEW-240x173.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/1-PKC-NEW-375x270.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/1-PKC-NEW-520x375.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">People’s Kitchen Collective: Saqib Keval, Sita Kuratomi Bhaumik and Jocelyn Jackson inspired the crowd with their words and songs. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Co-founders of the \u003ca href=\"http://peopleskitchencollective.com/\">People’s Kitchen Collective\u003c/a> (PKC) Saqib Keval, Sita Kuratomi Bhaumik and Jocelyn Jackson entered from the audience, while Jackson sang in a deep throaty voice, “We who believe in freedom cannot rest…until it’s found.” Then all three alternated with a barrage of wisdom: “We have so much fucking faith in the power of food to fix everything.” “For centuries, food has been a weapon...keeping us stuffed and starved.” “Food deserts are not a naturally occurring phenomenon.” “Food is a strategy for resistance.”\u003c/p>\n\u003cfigure id=\"attachment_116769\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116769\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/2-PKC-BPP-NEW.jpg\" alt=\"The PKC shared the story of the Black Panther Party's hugely successful Free Breakfast Program.\" width=\"1920\" height=\"1502\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/2-PKC-BPP-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/2-PKC-BPP-NEW-160x125.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/2-PKC-BPP-NEW-800x626.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/2-PKC-BPP-NEW-768x601.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/2-PKC-BPP-NEW-1020x798.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/2-PKC-BPP-NEW-1180x923.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/2-PKC-BPP-NEW-960x751.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/2-PKC-BPP-NEW-240x188.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/2-PKC-BPP-NEW-375x293.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/2-PKC-BPP-NEW-520x407.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The PKC shared the story of the Black Panther Party's hugely successful Free Breakfast Program. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As inspiration, they described the \u003ca href=\"http://www.pbs.org/independentlens/videos/free-breakfast-program/\">Black Panther Party’s Free Breakfast for School Children program\u003c/a> that began in Oakland in 1969 and in a few years fed over 100,000 children nationwide. It was so successful that it inspired fear in J. Edgar Hoover, the head of the FBI, who called it “the most dangerous domestic threat to national security.” The PKC explained that while the state was trying to keep food out of the hands of black and brown children, the Black Panther Party viewed breakfast as an active tool of resistance. The breakfast program was revolutionary. And now there are free breakfast and lunch programs in schools. Why don't they come with a history lesson? they ask. Why don’t we teach children the roots of that meal?\u003c/p>\n\u003cp>The three co-founders of the PKC then challenged the so-called “Farm to Table” movement to acknowledge that food does not magically make it from the farm to the table without the toil of people in the middle. It would be more accurately termed “Farm to Kitchen to Table.” And why, they asked, should this food be enjoyed only in restaurants? The meal can’t end at the table. It should be accessible to all people, so a better motto would be “Farm to Kitchen to Table to Streets.” And they exhorted the audience to take this message out on the streets.\u003c/p>\n\u003cfigure id=\"attachment_116770\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116770\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/3-Asian-salad-NEW.jpg\" alt='Bonnie Tsui showed some of the offensive names used for the supposedly \"Asian salad\" that is a mainstay on restaurant menus all over the country.' width=\"1920\" height=\"1607\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/3-Asian-salad-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/3-Asian-salad-NEW-160x134.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/3-Asian-salad-NEW-800x670.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/3-Asian-salad-NEW-768x643.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/3-Asian-salad-NEW-1020x854.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/3-Asian-salad-NEW-1180x988.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/3-Asian-salad-NEW-960x804.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/3-Asian-salad-NEW-240x201.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/3-Asian-salad-NEW-375x314.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/3-Asian-salad-NEW-520x435.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bonnie Tsui showed some of the offensive names used for the supposedly \"Asian salad\" that is a mainstay on restaurant menus all over the country. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Journalist \u003ca href=\"http://www.bonnietsui.com/\">Bonnie Tsui\u003c/a> shared her quest to solve “the curious case of the Asian salad,” a dish cooked up by non-Asians, which is so common on a swath of American restaurant menus that we don’t even question its Asian-ness. The mystery stems from its raw vegetable ingredients, which are not traditionally served in China. In the popular imagination, adding soy sauce or sesame oil somehow transforms it to being “Asian.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But Tsui’s issue with this ubiquitous dish is less with its supposedly “Asian” ingredients and more with the variety of offensive names with which it is labeled at places like TGIFridays, Cheesecake Factory, Rainforest Café, and Applebee's. She showed slides of menus with names like “Asian Emperor salad,” “Oriental chop chop,” “Mr. Mao’s” and “secret Asian man.”\u003c/p>\n\u003cp>Even though the subject is just salad, Tsui views the use of broad terms to reference an entire continent as stereotypical. The problem is that the words are a blind spot for white people who don’t consider themselves racist. And even with a bowl of salad, words do matter.\u003c/p>\n\u003cfigure id=\"attachment_116773\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116773\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/nourish-resist-NEW.jpg\" alt='Three members of the woman-led collaborative of people of color, Nourish/Resist, who spoke about micro-aggressions, macro-impact, \"staying woke\" and creating safe spaces.' width=\"1920\" height=\"1285\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/nourish-resist-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/nourish-resist-NEW-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/nourish-resist-NEW-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/nourish-resist-NEW-768x514.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/nourish-resist-NEW-1020x683.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/nourish-resist-NEW-1180x790.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/nourish-resist-NEW-960x643.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/nourish-resist-NEW-240x161.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/nourish-resist-NEW-375x251.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/nourish-resist-NEW-520x348.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Members of the woman-led collaborative of people of color, Nourish/Resist, urged people to disrupt micro-aggressions. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Three members of the \u003ca href=\"https://nourishresist.org/\">woman-led collaborative\u003c/a> of people of color, \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/04/04/fighting-trump-one-delicious-meal-at-a-time-with-nourishresist/\">Nourish/Resist\u003c/a>, encouraged audience members to check their language and privilege, \"stay woke\" and create safe spaces for stories of struggle and survival. They use food as a tool for resistance.\u003c/p>\n\u003cfigure id=\"attachment_116765\" class=\"wp-caption aligncenter\" style=\"max-width: 467px\">\u003cimg class=\"size-full wp-image-116765\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/@JenBaxterSF-Michael-Twitty-2.jpg\" alt=\"Culinary historian Michael Twitty shares stories from his childhood that ultimately led him to focus on preparing, preserving and promoting African American foodways.\" width=\"467\" height=\"700\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/@JenBaxterSF-Michael-Twitty-2.jpg 467w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/@JenBaxterSF-Michael-Twitty-2-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/@JenBaxterSF-Michael-Twitty-2-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/@JenBaxterSF-Michael-Twitty-2-375x562.jpg 375w\" sizes=\"(max-width: 467px) 100vw, 467px\">\u003cfigcaption class=\"wp-caption-text\">Culinary historian Michael Twitty shares stories from his childhood that ultimately led him to focus on preparing, preserving and promoting African American foodways. \u003ccite>(\u003ca href=\"https://www.instagram.com/JenBaxterSF/\">@JenBaxterSF\u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Culinary historian Michael Twitty, author of the award-winning blog \u003ca href=\"https://afroculinaria.com/\">Afroculinaria\u003c/a>, recounted that as a kid, he hated soul food and hated being black, even though he was “the great-grandson of Jim Crow people.” If he didn’t like The Wiz, of course, he hated collard greens and chitterlings. He called okra “an instrument of Black medieval torture” and longed for fast food.\u003c/p>\n\u003cp>Until one day when his grandmother said, “we’re gonna make some lemonade” and started singing a song “lemonade, lemonade, made in the shade, stirred with a spade…” When he asked her about the song she told him it was a slave song passed down from her great-grandfather who was born into slavery. That piqued his curiosity and once he started asking questions, “the kitchen was filled with ancestors and I got to meet them.” He also learned the stories behind the iconic dishes.\u003c/p>\n\u003cp>“Chitterlings was the story of using the whole animal. People who had nothing could waste nothing. Collard greens represented strength.” When his grandmother said “we carried okra seeds in our hair,” he understood, that while seeds may not have literally been carried in hair, “they represent the seeds for everything we had carried in our heads and you couldn’t take that away from us.” So in teaching him about food, his grandmother taught him his own black history. As Twitty put it, “Teaching me not to hate my soul, but how to love it. “\u003c/p>\n\u003cfigure id=\"attachment_116771\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-116771\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/5-Saru-NEW.jpg\" alt=\"Saru Jayaraman of ROC exhorts the crowd to take action to end low wages, unfair practices and segregation in the restaurant industry.\" width=\"1000\" height=\"730\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/5-Saru-NEW.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/5-Saru-NEW-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/5-Saru-NEW-800x584.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/5-Saru-NEW-768x561.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/5-Saru-NEW-960x701.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/5-Saru-NEW-240x175.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/5-Saru-NEW-375x274.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/5-Saru-NEW-520x380.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Saru Jayaraman of ROC exhorts the crowd to take action to end low wages, unfair practices and segregation in the restaurant industry. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In her talk, entitled \"On Ending Jim Crow In The Bay Area Restaurant Industry,\" Saru Jayaraman of \u003ca href=\"http://rocunited.org/\">ROC United\u003c/a> (Restaurant Opportunities Centers United) discussed her organization’s goal to improve wages and working conditions for the nation’s 12 million restaurant workers. She reminded the audience that while white men can earn $150,000/year as fine dining servers or bartenders, the majority of food service workers are the lowest paid of all employees.\u003c/p>\n\u003cp>Jayaraman also shared the shocking news that numerous surveys in cities across the U.S. have found that the largest race-based wage gap in the country is found right here in the Bay Area, where there is a $5.50/hour gap between white workers and workers of color. “We are better than this,\" she told the audience. “We think we are progressive, but we are not and we participate in segregation every time we eat out. Each of us has to take a part in changing the way we eat out.”\u003c/p>\n\u003cp>Then she introduced noted chef, restaurateur and author \u003ca href=\"https://en.wikipedia.org/wiki/Daniel_Patterson_(chef)\">Daniel Patterson\u003c/a>, who is spearheading a project with other chefs to desegregate their kitchens and collaborate on the \u003ca href=\"http://www.eastbayexpress.com/WhatTheFork/archives/2016/02/16/a-nonprofit-restaurant-in-east-oakland-will-aim-to-prioritize-people-over-profits\">upcoming COLORS restaurant\u003c/a> in Oakland. Located near the Fruitvale BART station, it will train hundred of workers of color. Patterson wants to create a model for standardizing hiring and promotions because “as long as there is implicit bias, you can train all the workers in the world but they will never get hired.” His goal is to change the face of fine dining “until fine dining does not resemble Trump's America.”\u003c/p>\n\u003cfigure id=\"attachment_116766\" class=\"wp-caption aligncenter\" style=\"max-width: 1050px\">\u003cimg class=\"size-full wp-image-116766\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/@JenBaxterSF-Sugarfoot-2.jpg\" alt=\"Stephanie Fields shares her stories of growing up in the rural South and discovering La Cocina, where she got support for her business Sugarfoot.\" width=\"1050\" height=\"700\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/@JenBaxterSF-Sugarfoot-2.jpg 1050w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/@JenBaxterSF-Sugarfoot-2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/@JenBaxterSF-Sugarfoot-2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/@JenBaxterSF-Sugarfoot-2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/@JenBaxterSF-Sugarfoot-2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/@JenBaxterSF-Sugarfoot-2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/@JenBaxterSF-Sugarfoot-2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/@JenBaxterSF-Sugarfoot-2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/@JenBaxterSF-Sugarfoot-2-520x347.jpg 520w\" sizes=\"(max-width: 1050px) 100vw, 1050px\">\u003cfigcaption class=\"wp-caption-text\">Stephanie Fields shares her stories of growing up in the rural South and discovering La Cocina, where she got support for her business Sugarfoot. \u003ccite>(\u003ca href=\"https://www.instagram.com/JenBaxterSF/\">@JenBaxterSF\u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One of the most compelling stories of the evening was delivered by Stephanie Fields, of \u003ca href=\"http://www.sugarfootkitchen.com\">Sugarfoot Kitchen\u003c/a>, a “Southern comfort catering company,” and a graduate of La Cocina. Her pepper jelly turkey meatballs were a standout at the pre-show food tasting.\u003c/p>\n\u003cp>Fields described her hometown of Henderson, North Carolina in the rural South, a place where the working poor are disillusioned and angry and 36% of residents live in poverty. In a town where 60% of the population is Black, she told us, “You can still call up the KKK for your daily dose of hate from Grand Wizard Mr. Bobbit (and she played his offensive phone recording to prove it). While her family often used the n-word in anger, Fields grew up with friends from both cultures.\u003c/p>\n\u003cfigure id=\"attachment_116774\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116774\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/turkey-meatballs-NEW.jpg\" alt=\"Stephanie Fields' moist and flavorful pepper turkey meatballs were a crowd pleaser.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/turkey-meatballs-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/turkey-meatballs-NEW-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/turkey-meatballs-NEW-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/turkey-meatballs-NEW-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/turkey-meatballs-NEW-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/turkey-meatballs-NEW-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/turkey-meatballs-NEW-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/turkey-meatballs-NEW-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/turkey-meatballs-NEW-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/turkey-meatballs-NEW-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stephanie Fields' moist and flavorful pepper turkey meatballs were a crowd pleaser. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>She started her business through La Cocina’s incubator program in 2013 and plans to open her Southern restaurant in San Francisco’s Portola district this fall. But Fields confessed that a crisis of conscience almost caused her to close Sugarfoot just one month after she opened it. It happened when she read an open letter that Michael Twitty penned to \u003ca href=\"http://www.huffingtonpost.com/2013/06/19/paula-deen-racist-comments-n-word-caught-on-video_n_3467287.html\">Paula Deen after the uproar\u003c/a> about her use of racist comments. He wrote, “We are surrounded by culinary injustice where some Southerners take credit for things that enslaved Africans and their descendants played key roles in disseminating.”\u003c/p>\n\u003cp>Fields stated, “I had to make a choice not to be “some southerner.” After reading Twitty’s words, she realized that there would be no Southern food without slavery and wondered if she could still claim the food she grew up on -- the okra, collard greens and cheese grits -- as her own. After doing research and talking to friends across race and gender lines, she decided, “I am Southern and I had to eat something.”\u003c/p>\n\u003cp>She also realized: “I cannot undo the pain, undo the shame and undo the history, but what I can do is acknowledge where this food comes from and I can be grateful and be kind.” “Empathy,” she added, “is being a member of a tribe that isn’t yours, but still is.\"\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>The next \u003ca href=\"http://voicesfromthekitchen.org/\">F&B: Voices from the Kitchen\u003c/a> event will be on October 19 with the theme: \u003cstrong>Refuge\u003c/strong>.\u003c/em>\u003c/p>\n\n",
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"excerpt": "La Cocina’s stirring storytelling performance on Race had writers, historians and activists discussing the connection between food and resistance. ",
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"description": "La Cocina’s stirring storytelling performance on Race had writers, historians and activists discussing the connection between food and resistance. ",
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"headline": "La Cocina's 'Voices from the Kitchen' Speak Passionately on Race",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_116767\" class=\"wp-caption aligncenter\" style=\"max-width: 1050px\">\u003cimg class=\"size-full wp-image-116767\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/@JenBaxterSF-the-crowd-.jpg\" alt=\"A full house of engaged audience members learn from Voices from the Kitchen.\" width=\"1050\" height=\"700\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/@JenBaxterSF-the-crowd-.jpg 1050w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/@JenBaxterSF-the-crowd--160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/@JenBaxterSF-the-crowd--800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/@JenBaxterSF-the-crowd--768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/@JenBaxterSF-the-crowd--1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/@JenBaxterSF-the-crowd--960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/@JenBaxterSF-the-crowd--240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/@JenBaxterSF-the-crowd--375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/@JenBaxterSF-the-crowd--520x347.jpg 520w\" sizes=\"(max-width: 1050px) 100vw, 1050px\">\u003cfigcaption class=\"wp-caption-text\">A full house of engaged audience members learn from Voices from the Kitchen. \u003ccite>(\u003ca href=\"https://www.instagram.com/JenBaxterSF/\">@JenBaxterSF\u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://voicesfromthekitchen.org/\" target=\"_blank\">F&B: Voices from the Kitchen\u003c/a>, \u003ca href=\"https://www.lacocinasf.org/\" target=\"_blank\">La Cocina\u003c/a>’s latest storytelling performance on April 7 at The Swedish American Hall featured the impassioned words of more than a dozen chefs, poets, writers, historians and activists on the topic of \u003ca href=\"http://voicesfromthekitchen.org/storytellers-1-1/\">\u003cstrong>Race\u003c/strong>\u003c/a>. The evening started with food and drinks from both well-known chefs and a couple of graduates from La Cocina’s Incubator program.\u003c/p>\n\u003cp>\u003cstrong>Some highlights from the two-hour performance:\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_116768\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116768\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/1-PKC-NEW.jpg\" alt=\"People’s Kitchen Collective: Saqib Keval, Sita Kuratomi Bhaumik and Jocelyn Jackson inspired the crowd with their words and songs.\" width=\"1920\" height=\"1384\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/1-PKC-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/1-PKC-NEW-160x115.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/1-PKC-NEW-800x577.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/1-PKC-NEW-768x554.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/1-PKC-NEW-1020x735.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/1-PKC-NEW-1180x851.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/1-PKC-NEW-960x692.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/1-PKC-NEW-240x173.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/1-PKC-NEW-375x270.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/1-PKC-NEW-520x375.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">People’s Kitchen Collective: Saqib Keval, Sita Kuratomi Bhaumik and Jocelyn Jackson inspired the crowd with their words and songs. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Co-founders of the \u003ca href=\"http://peopleskitchencollective.com/\">People’s Kitchen Collective\u003c/a> (PKC) Saqib Keval, Sita Kuratomi Bhaumik and Jocelyn Jackson entered from the audience, while Jackson sang in a deep throaty voice, “We who believe in freedom cannot rest…until it’s found.” Then all three alternated with a barrage of wisdom: “We have so much fucking faith in the power of food to fix everything.” “For centuries, food has been a weapon...keeping us stuffed and starved.” “Food deserts are not a naturally occurring phenomenon.” “Food is a strategy for resistance.”\u003c/p>\n\u003cfigure id=\"attachment_116769\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116769\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/2-PKC-BPP-NEW.jpg\" alt=\"The PKC shared the story of the Black Panther Party's hugely successful Free Breakfast Program.\" width=\"1920\" height=\"1502\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/2-PKC-BPP-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/2-PKC-BPP-NEW-160x125.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/2-PKC-BPP-NEW-800x626.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/2-PKC-BPP-NEW-768x601.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/2-PKC-BPP-NEW-1020x798.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/2-PKC-BPP-NEW-1180x923.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/2-PKC-BPP-NEW-960x751.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/2-PKC-BPP-NEW-240x188.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/2-PKC-BPP-NEW-375x293.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/2-PKC-BPP-NEW-520x407.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The PKC shared the story of the Black Panther Party's hugely successful Free Breakfast Program. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As inspiration, they described the \u003ca href=\"http://www.pbs.org/independentlens/videos/free-breakfast-program/\">Black Panther Party’s Free Breakfast for School Children program\u003c/a> that began in Oakland in 1969 and in a few years fed over 100,000 children nationwide. It was so successful that it inspired fear in J. Edgar Hoover, the head of the FBI, who called it “the most dangerous domestic threat to national security.” The PKC explained that while the state was trying to keep food out of the hands of black and brown children, the Black Panther Party viewed breakfast as an active tool of resistance. The breakfast program was revolutionary. And now there are free breakfast and lunch programs in schools. Why don't they come with a history lesson? they ask. Why don’t we teach children the roots of that meal?\u003c/p>\n\u003cp>The three co-founders of the PKC then challenged the so-called “Farm to Table” movement to acknowledge that food does not magically make it from the farm to the table without the toil of people in the middle. It would be more accurately termed “Farm to Kitchen to Table.” And why, they asked, should this food be enjoyed only in restaurants? The meal can’t end at the table. It should be accessible to all people, so a better motto would be “Farm to Kitchen to Table to Streets.” And they exhorted the audience to take this message out on the streets.\u003c/p>\n\u003cfigure id=\"attachment_116770\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116770\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/3-Asian-salad-NEW.jpg\" alt='Bonnie Tsui showed some of the offensive names used for the supposedly \"Asian salad\" that is a mainstay on restaurant menus all over the country.' width=\"1920\" height=\"1607\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/3-Asian-salad-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/3-Asian-salad-NEW-160x134.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/3-Asian-salad-NEW-800x670.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/3-Asian-salad-NEW-768x643.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/3-Asian-salad-NEW-1020x854.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/3-Asian-salad-NEW-1180x988.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/3-Asian-salad-NEW-960x804.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/3-Asian-salad-NEW-240x201.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/3-Asian-salad-NEW-375x314.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/3-Asian-salad-NEW-520x435.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bonnie Tsui showed some of the offensive names used for the supposedly \"Asian salad\" that is a mainstay on restaurant menus all over the country. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Journalist \u003ca href=\"http://www.bonnietsui.com/\">Bonnie Tsui\u003c/a> shared her quest to solve “the curious case of the Asian salad,” a dish cooked up by non-Asians, which is so common on a swath of American restaurant menus that we don’t even question its Asian-ness. The mystery stems from its raw vegetable ingredients, which are not traditionally served in China. In the popular imagination, adding soy sauce or sesame oil somehow transforms it to being “Asian.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But Tsui’s issue with this ubiquitous dish is less with its supposedly “Asian” ingredients and more with the variety of offensive names with which it is labeled at places like TGIFridays, Cheesecake Factory, Rainforest Café, and Applebee's. She showed slides of menus with names like “Asian Emperor salad,” “Oriental chop chop,” “Mr. Mao’s” and “secret Asian man.”\u003c/p>\n\u003cp>Even though the subject is just salad, Tsui views the use of broad terms to reference an entire continent as stereotypical. The problem is that the words are a blind spot for white people who don’t consider themselves racist. And even with a bowl of salad, words do matter.\u003c/p>\n\u003cfigure id=\"attachment_116773\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116773\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/nourish-resist-NEW.jpg\" alt='Three members of the woman-led collaborative of people of color, Nourish/Resist, who spoke about micro-aggressions, macro-impact, \"staying woke\" and creating safe spaces.' width=\"1920\" height=\"1285\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/nourish-resist-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/nourish-resist-NEW-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/nourish-resist-NEW-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/nourish-resist-NEW-768x514.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/nourish-resist-NEW-1020x683.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/nourish-resist-NEW-1180x790.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/nourish-resist-NEW-960x643.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/nourish-resist-NEW-240x161.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/nourish-resist-NEW-375x251.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/nourish-resist-NEW-520x348.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Members of the woman-led collaborative of people of color, Nourish/Resist, urged people to disrupt micro-aggressions. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Three members of the \u003ca href=\"https://nourishresist.org/\">woman-led collaborative\u003c/a> of people of color, \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/04/04/fighting-trump-one-delicious-meal-at-a-time-with-nourishresist/\">Nourish/Resist\u003c/a>, encouraged audience members to check their language and privilege, \"stay woke\" and create safe spaces for stories of struggle and survival. They use food as a tool for resistance.\u003c/p>\n\u003cfigure id=\"attachment_116765\" class=\"wp-caption aligncenter\" style=\"max-width: 467px\">\u003cimg class=\"size-full wp-image-116765\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/@JenBaxterSF-Michael-Twitty-2.jpg\" alt=\"Culinary historian Michael Twitty shares stories from his childhood that ultimately led him to focus on preparing, preserving and promoting African American foodways.\" width=\"467\" height=\"700\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/@JenBaxterSF-Michael-Twitty-2.jpg 467w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/@JenBaxterSF-Michael-Twitty-2-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/@JenBaxterSF-Michael-Twitty-2-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/@JenBaxterSF-Michael-Twitty-2-375x562.jpg 375w\" sizes=\"(max-width: 467px) 100vw, 467px\">\u003cfigcaption class=\"wp-caption-text\">Culinary historian Michael Twitty shares stories from his childhood that ultimately led him to focus on preparing, preserving and promoting African American foodways. \u003ccite>(\u003ca href=\"https://www.instagram.com/JenBaxterSF/\">@JenBaxterSF\u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Culinary historian Michael Twitty, author of the award-winning blog \u003ca href=\"https://afroculinaria.com/\">Afroculinaria\u003c/a>, recounted that as a kid, he hated soul food and hated being black, even though he was “the great-grandson of Jim Crow people.” If he didn’t like The Wiz, of course, he hated collard greens and chitterlings. He called okra “an instrument of Black medieval torture” and longed for fast food.\u003c/p>\n\u003cp>Until one day when his grandmother said, “we’re gonna make some lemonade” and started singing a song “lemonade, lemonade, made in the shade, stirred with a spade…” When he asked her about the song she told him it was a slave song passed down from her great-grandfather who was born into slavery. That piqued his curiosity and once he started asking questions, “the kitchen was filled with ancestors and I got to meet them.” He also learned the stories behind the iconic dishes.\u003c/p>\n\u003cp>“Chitterlings was the story of using the whole animal. People who had nothing could waste nothing. Collard greens represented strength.” When his grandmother said “we carried okra seeds in our hair,” he understood, that while seeds may not have literally been carried in hair, “they represent the seeds for everything we had carried in our heads and you couldn’t take that away from us.” So in teaching him about food, his grandmother taught him his own black history. As Twitty put it, “Teaching me not to hate my soul, but how to love it. “\u003c/p>\n\u003cfigure id=\"attachment_116771\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-116771\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/5-Saru-NEW.jpg\" alt=\"Saru Jayaraman of ROC exhorts the crowd to take action to end low wages, unfair practices and segregation in the restaurant industry.\" width=\"1000\" height=\"730\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/5-Saru-NEW.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/5-Saru-NEW-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/5-Saru-NEW-800x584.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/5-Saru-NEW-768x561.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/5-Saru-NEW-960x701.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/5-Saru-NEW-240x175.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/5-Saru-NEW-375x274.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/5-Saru-NEW-520x380.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Saru Jayaraman of ROC exhorts the crowd to take action to end low wages, unfair practices and segregation in the restaurant industry. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In her talk, entitled \"On Ending Jim Crow In The Bay Area Restaurant Industry,\" Saru Jayaraman of \u003ca href=\"http://rocunited.org/\">ROC United\u003c/a> (Restaurant Opportunities Centers United) discussed her organization’s goal to improve wages and working conditions for the nation’s 12 million restaurant workers. She reminded the audience that while white men can earn $150,000/year as fine dining servers or bartenders, the majority of food service workers are the lowest paid of all employees.\u003c/p>\n\u003cp>Jayaraman also shared the shocking news that numerous surveys in cities across the U.S. have found that the largest race-based wage gap in the country is found right here in the Bay Area, where there is a $5.50/hour gap between white workers and workers of color. “We are better than this,\" she told the audience. “We think we are progressive, but we are not and we participate in segregation every time we eat out. Each of us has to take a part in changing the way we eat out.”\u003c/p>\n\u003cp>Then she introduced noted chef, restaurateur and author \u003ca href=\"https://en.wikipedia.org/wiki/Daniel_Patterson_(chef)\">Daniel Patterson\u003c/a>, who is spearheading a project with other chefs to desegregate their kitchens and collaborate on the \u003ca href=\"http://www.eastbayexpress.com/WhatTheFork/archives/2016/02/16/a-nonprofit-restaurant-in-east-oakland-will-aim-to-prioritize-people-over-profits\">upcoming COLORS restaurant\u003c/a> in Oakland. Located near the Fruitvale BART station, it will train hundred of workers of color. Patterson wants to create a model for standardizing hiring and promotions because “as long as there is implicit bias, you can train all the workers in the world but they will never get hired.” His goal is to change the face of fine dining “until fine dining does not resemble Trump's America.”\u003c/p>\n\u003cfigure id=\"attachment_116766\" class=\"wp-caption aligncenter\" style=\"max-width: 1050px\">\u003cimg class=\"size-full wp-image-116766\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/@JenBaxterSF-Sugarfoot-2.jpg\" alt=\"Stephanie Fields shares her stories of growing up in the rural South and discovering La Cocina, where she got support for her business Sugarfoot.\" width=\"1050\" height=\"700\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/@JenBaxterSF-Sugarfoot-2.jpg 1050w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/@JenBaxterSF-Sugarfoot-2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/@JenBaxterSF-Sugarfoot-2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/@JenBaxterSF-Sugarfoot-2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/@JenBaxterSF-Sugarfoot-2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/@JenBaxterSF-Sugarfoot-2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/@JenBaxterSF-Sugarfoot-2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/@JenBaxterSF-Sugarfoot-2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/@JenBaxterSF-Sugarfoot-2-520x347.jpg 520w\" sizes=\"(max-width: 1050px) 100vw, 1050px\">\u003cfigcaption class=\"wp-caption-text\">Stephanie Fields shares her stories of growing up in the rural South and discovering La Cocina, where she got support for her business Sugarfoot. \u003ccite>(\u003ca href=\"https://www.instagram.com/JenBaxterSF/\">@JenBaxterSF\u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One of the most compelling stories of the evening was delivered by Stephanie Fields, of \u003ca href=\"http://www.sugarfootkitchen.com\">Sugarfoot Kitchen\u003c/a>, a “Southern comfort catering company,” and a graduate of La Cocina. Her pepper jelly turkey meatballs were a standout at the pre-show food tasting.\u003c/p>\n\u003cp>Fields described her hometown of Henderson, North Carolina in the rural South, a place where the working poor are disillusioned and angry and 36% of residents live in poverty. In a town where 60% of the population is Black, she told us, “You can still call up the KKK for your daily dose of hate from Grand Wizard Mr. Bobbit (and she played his offensive phone recording to prove it). While her family often used the n-word in anger, Fields grew up with friends from both cultures.\u003c/p>\n\u003cfigure id=\"attachment_116774\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116774\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/turkey-meatballs-NEW.jpg\" alt=\"Stephanie Fields' moist and flavorful pepper turkey meatballs were a crowd pleaser.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/turkey-meatballs-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/turkey-meatballs-NEW-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/turkey-meatballs-NEW-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/turkey-meatballs-NEW-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/turkey-meatballs-NEW-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/turkey-meatballs-NEW-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/turkey-meatballs-NEW-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/turkey-meatballs-NEW-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/turkey-meatballs-NEW-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/turkey-meatballs-NEW-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stephanie Fields' moist and flavorful pepper turkey meatballs were a crowd pleaser. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>She started her business through La Cocina’s incubator program in 2013 and plans to open her Southern restaurant in San Francisco’s Portola district this fall. But Fields confessed that a crisis of conscience almost caused her to close Sugarfoot just one month after she opened it. It happened when she read an open letter that Michael Twitty penned to \u003ca href=\"http://www.huffingtonpost.com/2013/06/19/paula-deen-racist-comments-n-word-caught-on-video_n_3467287.html\">Paula Deen after the uproar\u003c/a> about her use of racist comments. He wrote, “We are surrounded by culinary injustice where some Southerners take credit for things that enslaved Africans and their descendants played key roles in disseminating.”\u003c/p>\n\u003cp>Fields stated, “I had to make a choice not to be “some southerner.” After reading Twitty’s words, she realized that there would be no Southern food without slavery and wondered if she could still claim the food she grew up on -- the okra, collard greens and cheese grits -- as her own. After doing research and talking to friends across race and gender lines, she decided, “I am Southern and I had to eat something.”\u003c/p>\n\u003cp>She also realized: “I cannot undo the pain, undo the shame and undo the history, but what I can do is acknowledge where this food comes from and I can be grateful and be kind.” “Empathy,” she added, “is being a member of a tribe that isn’t yours, but still is.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>The next \u003ca href=\"http://voicesfromthekitchen.org/\">F&B: Voices from the Kitchen\u003c/a> event will be on October 19 with the theme: \u003cstrong>Refuge\u003c/strong>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Mestiza Brings Colorful Tacos and a Patio Oasis to SoMa",
"title": "Mestiza Brings Colorful Tacos and a Patio Oasis to SoMa",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>There is a new entry for two of San Francisco’s most competitive dining categories: outdoor patios and tacos. You’ll find it in SoMa at the corner of 4th and Bryant in the former Chavo’s — if you can dodge the backhoes and digging of the never-ending subway tunnel project. \u003c/p>\n\u003cp>Mestiza is still in its soft opening phase until April 11th. Yet, judging by the lunch rush surge of area start-up workers escaping the office, Mestiza is already hosting a regular audience of hungry, discerning diners. So much for practice time. \u003c/p>\n\u003cfigure id=\"attachment_116590\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/mestiza-interior-people.jpg\" alt=\"Lunch rush at Mestiza\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116590\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-interior-people.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-interior-people-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-interior-people-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-interior-people-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-interior-people-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-interior-people-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-interior-people-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-interior-people-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-interior-people-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-interior-people-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Lunch rush at Mestiza \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Dress rehearsal or not, the tacos are clearly already noteworthy at this early stage as the fast casual restaurant has hit the ground running with gusto.\u003c/p>\n\u003cp>Take the Filipino pork adobo as a perfect example of taking a beloved taco filling staple (carnitas), opening it to an abnormal group of partners (ginger salsa cruda and green papaya) and…watch out. The fork tender meat bursts with moisture, escaping from the tortilla shelter, dripping down your arm after one bite as if someone pushed a “go” button. It’s an electric taco moment. And, it wouldn’t be crazy for Mestiza to serve the pork adobo taco with a bib à la New England lobster feast. \u003c/p>\n\u003cfigure id=\"attachment_116599\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/mestiza-pork-chix-tacos.jpg\" alt=\"Filipino Pork Adobo (L) and Khmer Lemongrass Chicken tacos.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116599\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-pork-chix-tacos.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-pork-chix-tacos-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-pork-chix-tacos-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-pork-chix-tacos-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-pork-chix-tacos-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-pork-chix-tacos-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-pork-chix-tacos-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-pork-chix-tacos-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-pork-chix-tacos-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-pork-chix-tacos-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Filipino Pork Adobo (L) and Khmer Lemongrass Chicken tacos. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The same can be said for a riveting Thai red curry beef filling brightened by a pineapple arbol chile salsa and coconut flakes. Upon impact, boom, it’s a deliriously messy beef and curry-drenched delight that somehow manages to channel the most robust Thai beef curry into a compact taco package. At the end of the day, this is the next level of tacos well beyond the basic carne asada, carnitas, al pastor trio. We’re game to hop on this taco train that is indeed a little more expensive than most versions but exponentially more elaborate.\u003c/p>\n\u003cfigure id=\"attachment_116580\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/mestiza-beef-taco.jpg\" alt=\"Thai Red Curry Beef taco\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116580\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-beef-taco.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-beef-taco-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-beef-taco-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-beef-taco-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-beef-taco-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-beef-taco-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-beef-taco-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-beef-taco-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-beef-taco-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-beef-taco-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Thai Red Curry Beef taco \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Speaking of al pastor, possibly the most impressive taco filling is cumin and guajillo dusted rock cod that has nothing to do with al pastor flavor-wise other than the pineapple salsa, but, alas, what’s in a name? It’s the rare moist, flaky fish taco that isn’t fried nor slathered in crema. For $1 extra, it’s a very wise investment.\u003c/p>\n\u003cfigure id=\"attachment_116587\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/mestiza-fish-chix-tacos.jpg\" alt=\"Pescado Al Pastor (R) and Khmer Lemongrass Chicken tacos.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116587\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-fish-chix-tacos.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-fish-chix-tacos-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-fish-chix-tacos-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-fish-chix-tacos-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-fish-chix-tacos-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-fish-chix-tacos-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-fish-chix-tacos-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-fish-chix-tacos-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-fish-chix-tacos-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-fish-chix-tacos-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Pescado Al Pastor (R) and Khmer Lemongrass Chicken tacos. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Khmer lemongrass chicken bathed in fish sauce sounds like an automatic winner, yet proves to be the one full-on miss. The diced poultry is tough and bland. This is chicken that reminds diners of chicken and why boneless, skinless chicken breast elicits so many eye rolls compared to carnitas or beef. It’s boring. The lemongrass doesn’t come through. That being said, the preparation is saved in taco form because of the abundant red chiles and peanuts garnish that cover up the chicken. Note to chefs: nuts and tacos are a strong tandem.\u003c/p>\n\u003cfigure id=\"attachment_116583\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/mestiza-bowl-chix.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/mestiza-bowl-chix.jpg\" alt=\"Mestiza Bowl with Khmer Lemongrass Chicken.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116583\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-bowl-chix.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-bowl-chix-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-bowl-chix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-bowl-chix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-bowl-chix-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-bowl-chix-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-bowl-chix-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-bowl-chix-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-bowl-chix-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-bowl-chix-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mestiza Bowl with Khmer Lemongrass Chicken. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp> \u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/menu.jpg\" target=\"_blank\">The menu is customizable\u003c/a> like is so fashionable these days. Diners opt between six proteins (mushrooms and eggplants for the vegetarians) in four forms (taco, burrito, taco shell salad and rice and beans bowl. A pair of salads and a pair of raw seafood cocktails make up cold plate starters, while small plates include pork skewers, soy-saturated Filipino pork belly and sweet plantains. The small plates are called “Palutan,” Filipino for drinking food. Right now alcohol isn’t a main player but hopefully margaritas are in the future cards because the venue screams happy hour loudly. A few beers and wines are offered, along with a hibiscus agua fresca and a mandarin orange agua fresca. Both succeeded in being tart and balanced; not cloyingly sugary. Should you need sugar, dessert awaits with ice cream sandwiches with Mitchell’s Ice Cream or homemade horchata cookies.\u003c/p>\n\u003cfigure id=\"attachment_116607\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/hibiscus-agua-fresca.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/hibiscus-agua-fresca.jpg\" alt=\"Hibiscus Agua Fresca.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116607\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/hibiscus-agua-fresca.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hibiscus-agua-fresca-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hibiscus-agua-fresca-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hibiscus-agua-fresca-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hibiscus-agua-fresca-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hibiscus-agua-fresca-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hibiscus-agua-fresca-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hibiscus-agua-fresca-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hibiscus-agua-fresca-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hibiscus-agua-fresca-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Hibiscus Agua Fresca. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>What stands out so early in the game for Mestiza are the details on the plate, like a beautifully spice-nuanced julienned vegetable escabeche with the must-order empanadas with more of that pork adobo in a slick masa wrap that’s like a hybrid tamale-croissant dough. Or, evident in the full-throttle bursts of mint and cilantro that accompany a tangy lime and fish sauce vinaigrette for an under-the-radar shrimp and crispy noodle salad arriving the size of a small car tire. Maybe the greatest details are how the corn tortillas are freshly pressed and made with masa from Oakland’s renowned La Finca Tortilleria (if you’re curious about perfect dense and slightly griddled tortillas with real corn flavor, look no further). \u003c/p>\n\u003cfigure id=\"attachment_116603\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/mestiza-tortilla-making.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/mestiza-tortilla-making.jpg\" alt=\"Making fresh tortillas in the open kitchen at Mestiza\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116603\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-tortilla-making.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-tortilla-making-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-tortilla-making-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-tortilla-making-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-tortilla-making-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-tortilla-making-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-tortilla-making-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-tortilla-making-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-tortilla-making-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-tortilla-making-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Making fresh tortillas in the open kitchen at Mestiza \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116585\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/mestiza-empanadas.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/mestiza-empanadas.jpg\" alt=\"Adobo Empanadas julienned vegetable escabeche.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116585\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-empanadas.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-empanadas-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-empanadas-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-empanadas-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-empanadas-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-empanadas-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-empanadas-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-empanadas-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-empanadas-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-empanadas-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Adobo Empanadas with julienned vegetable escabeche. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116600\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/mestiza-pork-empanada.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/mestiza-pork-empanada.jpg\" alt=\"The crispy Filipino pork inside the Adobo Empanadas.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-pork-empanada.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-pork-empanada-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-pork-empanada-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-pork-empanada-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-pork-empanada-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-pork-empanada-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-pork-empanada-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-pork-empanada-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-pork-empanada-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-pork-empanada-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The crispy Filipino pork inside the Adobo Empanadas. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116601\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/mestiza-shrimp-salad.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/mestiza-shrimp-salad.jpg\" alt=\"Crispy Noodle Shrimp Salad.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116601\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-shrimp-salad.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-shrimp-salad-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-shrimp-salad-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-shrimp-salad-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-shrimp-salad-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-shrimp-salad-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-shrimp-salad-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-shrimp-salad-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-shrimp-salad-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-shrimp-salad-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Crispy Noodle Shrimp Salad. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The fresh tortilla chips arriving as you sit with your order number boast just the right crispiness and aren’t distractingly greasy or salty. The partnering tomatillo-based salsa verde and robust guajillo salsa have that right kick and depth they can be universally enjoyed by spice-seekers and the heat-averse. There is clearly a talented chef leading the kitchen. Details aren’t skipped even when the line is ten-deep.\u003c/p>\n\u003cfigure id=\"attachment_116606\" class=\"wp-caption aligncenter\" style=\"max-width: 5184px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/chips-salsa.jpg\" alt=\"Fresh tortilla chips with tomatillo-based salsa verde and robust guajillo salsa.\" width=\"5184\" height=\"3456\" class=\"size-full wp-image-116606\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/chips-salsa.jpg 5184w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/chips-salsa-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/chips-salsa-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/chips-salsa-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/chips-salsa-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/chips-salsa-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/chips-salsa-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/chips-salsa-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/chips-salsa-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/chips-salsa-520x347.jpg 520w\" sizes=\"(max-width: 5184px) 100vw, 5184px\">\u003cfigcaption class=\"wp-caption-text\">Fresh tortilla chips with tomatillo-based salsa verde and robust guajillo salsa. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Indeed, there is a mighty team running Mestiza. Deanna Sison Foster (Little Skillet, Farmerbrown) is the owner. The Cambodian-born former Chopped Grill Masters winner from TV and chef at Oakland’s Calavera, Sophina Uong, is the chef. Clearly, she’s a talent in real kitchens and reality TV kitchens.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>So, we mentioned the tacos. Now to that patio.\u003c/p>\n\u003cfigure id=\"attachment_116595\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/mestiza-patio-people.jpg\" alt=\"Outdoor patio at Mestiza during lunchtime.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116595\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-patio-people.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-patio-people-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-patio-people-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-patio-people-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-patio-people-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-patio-people-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-patio-people-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-patio-people-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-patio-people-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-patio-people-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Outdoor patio at Mestiza during lunchtime. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The overall atmosphere evokes the Palm Springs-Austin, Texas desert garden vibe with a slight tropical edge that has become so hip, partly from the recent drought and partly because we all need a Caribbean vacation. Plants dangle from above contrasting with the exposed concrete ceiling, Mission-style arched walls separate the bar and kitchen from the dining area. Seating ranges from beer garden style benches to a pillow-decked banquette with oversize leaves as the design motif. Outside is a striking new floral mural by the artist Jet Martinez, a soon-to-be Instagram magnet. It’s the background for SF’s new go-to patio, complete with a cactus and reclaimed wood tables (speaking of obligatory trends). Inside or outside, everything is breezy and casual, not unlike how all the nearby SoMa start-ups like to operate their offices. The party is rounded out by a soundtrack ranging from blaring Iggy Azalea and CeeLo Green to the deafening jackhammers of the intersection’s construction. Mestiza will no doubt give LA’s perennially hip Salazar a run for its money in this desert good life design genre.\u003c/p>\n\u003cfigure id=\"attachment_116589\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/mestiza-interior-bar.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/mestiza-interior-bar.jpg\" alt=\"Mestiza interior with bar area.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116589\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-interior-bar.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-interior-bar-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-interior-bar-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-interior-bar-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-interior-bar-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-interior-bar-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-interior-bar-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-interior-bar-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-interior-bar-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-interior-bar-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mestiza interior with bar area. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s all surreal. And fun. Some diners are buried in their phones but most are festive and the servers equally upbeat, yet efficient. They’re quick to notice your table is low on salsa or napkins (a piece of advice: use larger napkins because the small-sized ones mean the table gets littered with them after each bite of taco). \u003c/p>\n\u003cp>One of the social media hashtags for the restaurant, #eatwithoutborders, along with the name’s meaning (mixed cultures or heritage) represent the time and place for Mestiza perfectly. There are obvious political meanings, too, but it really stands for the cuisine of this diverse restaurant, Mexico meets Southeast Asian street food with a little European and South American tossed around, completed within a California context. In brief: world-minded great food.\u003c/p>\n\u003cp>Tacos are clearly on the rise in SF thanks to creative newcomers like Glena’s and Tacorea. Now top-tier globe-spanning tacos have an ideal SoMa desert hideaway patio to be enjoyed in, a world away from the surrounding Bay Bridge traffic and industrial warehouses. \u003c/p>\n\u003cfigure id=\"attachment_116592\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/mestiza-kitche-prep.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/mestiza-kitche-prep.jpg\" alt=\"Mestiza open kitchen.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116592\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-kitche-prep.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-kitche-prep-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-kitche-prep-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-kitche-prep-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-kitche-prep-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-kitche-prep-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-kitche-prep-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-kitche-prep-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-kitche-prep-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-kitche-prep-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mestiza open kitchen. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"https://www.mestizasf.com/\" target=\"_blank\">\u003cstrong>Mestiza Taqueria\u003c/strong>\u003c/a>\u003cbr>\n595 Bryant St.\u003cbr>\nSan Francisco, CA 94107 [\u003ca href=\"https://www.google.com/maps/place/Mestiza+Taqueria/@37.7796243,-122.3977086,15z/data=!4m5!3m4!1s0x0:0xf0e0dc831a8d9722!8m2!3d37.7796243!4d-122.3977086\" target=\"_blank\">\u003cstrong>MAP\u003c/strong>\u003c/a>]\u003cbr>\nPh: (415) 655-9187\u003cbr>\nHours: Currently 11am-2pm but starting April 11, 11am-10pm Mon-Fri. Brunch Sat-Sun 10am-4pm.\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/mestizasf/\" target=\"_blank\">Mestiza Taqueria\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/mestizasf\" target=\"_blank\">@mestizasf\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/mestizasf/\" target=\"_blank\">mestizasf\u003c/a>\u003cbr>\nPrice Range: $$ (Starters begin at $6 and single tacos are $4. Most dishes between $10-$13)\u003c/p>\n\n",
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"excerpt": "Southeast Asian street food tacos meets plant-filled desert vibe on a construction-filled corner. The result is fascinating and delicious.\r\n\r\n",
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"description": "Southeast Asian street food tacos meets plant-filled desert vibe on a construction-filled corner. The result is fascinating and delicious.\r\n\r\n",
"title": "Mestiza Brings Colorful Tacos and a Patio Oasis to SoMa | KQED",
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"headline": "Mestiza Brings Colorful Tacos and a Patio Oasis to SoMa",
"datePublished": "2017-04-05T12:11:14-07:00",
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"source": "Restaurants, Bars, Cafes, Pop-Ups",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>There is a new entry for two of San Francisco’s most competitive dining categories: outdoor patios and tacos. You’ll find it in SoMa at the corner of 4th and Bryant in the former Chavo’s — if you can dodge the backhoes and digging of the never-ending subway tunnel project. \u003c/p>\n\u003cp>Mestiza is still in its soft opening phase until April 11th. Yet, judging by the lunch rush surge of area start-up workers escaping the office, Mestiza is already hosting a regular audience of hungry, discerning diners. So much for practice time. \u003c/p>\n\u003cfigure id=\"attachment_116590\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/mestiza-interior-people.jpg\" alt=\"Lunch rush at Mestiza\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116590\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-interior-people.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-interior-people-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-interior-people-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-interior-people-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-interior-people-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-interior-people-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-interior-people-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-interior-people-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-interior-people-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-interior-people-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Lunch rush at Mestiza \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Dress rehearsal or not, the tacos are clearly already noteworthy at this early stage as the fast casual restaurant has hit the ground running with gusto.\u003c/p>\n\u003cp>Take the Filipino pork adobo as a perfect example of taking a beloved taco filling staple (carnitas), opening it to an abnormal group of partners (ginger salsa cruda and green papaya) and…watch out. The fork tender meat bursts with moisture, escaping from the tortilla shelter, dripping down your arm after one bite as if someone pushed a “go” button. It’s an electric taco moment. And, it wouldn’t be crazy for Mestiza to serve the pork adobo taco with a bib à la New England lobster feast. \u003c/p>\n\u003cfigure id=\"attachment_116599\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/mestiza-pork-chix-tacos.jpg\" alt=\"Filipino Pork Adobo (L) and Khmer Lemongrass Chicken tacos.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116599\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-pork-chix-tacos.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-pork-chix-tacos-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-pork-chix-tacos-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-pork-chix-tacos-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-pork-chix-tacos-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-pork-chix-tacos-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-pork-chix-tacos-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-pork-chix-tacos-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-pork-chix-tacos-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-pork-chix-tacos-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Filipino Pork Adobo (L) and Khmer Lemongrass Chicken tacos. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The same can be said for a riveting Thai red curry beef filling brightened by a pineapple arbol chile salsa and coconut flakes. Upon impact, boom, it’s a deliriously messy beef and curry-drenched delight that somehow manages to channel the most robust Thai beef curry into a compact taco package. At the end of the day, this is the next level of tacos well beyond the basic carne asada, carnitas, al pastor trio. We’re game to hop on this taco train that is indeed a little more expensive than most versions but exponentially more elaborate.\u003c/p>\n\u003cfigure id=\"attachment_116580\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/mestiza-beef-taco.jpg\" alt=\"Thai Red Curry Beef taco\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116580\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-beef-taco.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-beef-taco-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-beef-taco-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-beef-taco-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-beef-taco-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-beef-taco-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-beef-taco-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-beef-taco-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-beef-taco-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-beef-taco-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Thai Red Curry Beef taco \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Speaking of al pastor, possibly the most impressive taco filling is cumin and guajillo dusted rock cod that has nothing to do with al pastor flavor-wise other than the pineapple salsa, but, alas, what’s in a name? It’s the rare moist, flaky fish taco that isn’t fried nor slathered in crema. For $1 extra, it’s a very wise investment.\u003c/p>\n\u003cfigure id=\"attachment_116587\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/mestiza-fish-chix-tacos.jpg\" alt=\"Pescado Al Pastor (R) and Khmer Lemongrass Chicken tacos.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116587\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-fish-chix-tacos.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-fish-chix-tacos-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-fish-chix-tacos-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-fish-chix-tacos-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-fish-chix-tacos-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-fish-chix-tacos-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-fish-chix-tacos-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-fish-chix-tacos-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-fish-chix-tacos-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-fish-chix-tacos-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Pescado Al Pastor (R) and Khmer Lemongrass Chicken tacos. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Khmer lemongrass chicken bathed in fish sauce sounds like an automatic winner, yet proves to be the one full-on miss. The diced poultry is tough and bland. This is chicken that reminds diners of chicken and why boneless, skinless chicken breast elicits so many eye rolls compared to carnitas or beef. It’s boring. The lemongrass doesn’t come through. That being said, the preparation is saved in taco form because of the abundant red chiles and peanuts garnish that cover up the chicken. Note to chefs: nuts and tacos are a strong tandem.\u003c/p>\n\u003cfigure id=\"attachment_116583\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/mestiza-bowl-chix.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/mestiza-bowl-chix.jpg\" alt=\"Mestiza Bowl with Khmer Lemongrass Chicken.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116583\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-bowl-chix.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-bowl-chix-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-bowl-chix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-bowl-chix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-bowl-chix-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-bowl-chix-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-bowl-chix-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-bowl-chix-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-bowl-chix-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-bowl-chix-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mestiza Bowl with Khmer Lemongrass Chicken. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp> \u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/menu.jpg\" target=\"_blank\">The menu is customizable\u003c/a> like is so fashionable these days. Diners opt between six proteins (mushrooms and eggplants for the vegetarians) in four forms (taco, burrito, taco shell salad and rice and beans bowl. A pair of salads and a pair of raw seafood cocktails make up cold plate starters, while small plates include pork skewers, soy-saturated Filipino pork belly and sweet plantains. The small plates are called “Palutan,” Filipino for drinking food. Right now alcohol isn’t a main player but hopefully margaritas are in the future cards because the venue screams happy hour loudly. A few beers and wines are offered, along with a hibiscus agua fresca and a mandarin orange agua fresca. Both succeeded in being tart and balanced; not cloyingly sugary. Should you need sugar, dessert awaits with ice cream sandwiches with Mitchell’s Ice Cream or homemade horchata cookies.\u003c/p>\n\u003cfigure id=\"attachment_116607\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/hibiscus-agua-fresca.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/hibiscus-agua-fresca.jpg\" alt=\"Hibiscus Agua Fresca.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116607\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/hibiscus-agua-fresca.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hibiscus-agua-fresca-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hibiscus-agua-fresca-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hibiscus-agua-fresca-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hibiscus-agua-fresca-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hibiscus-agua-fresca-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hibiscus-agua-fresca-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hibiscus-agua-fresca-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hibiscus-agua-fresca-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hibiscus-agua-fresca-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Hibiscus Agua Fresca. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>What stands out so early in the game for Mestiza are the details on the plate, like a beautifully spice-nuanced julienned vegetable escabeche with the must-order empanadas with more of that pork adobo in a slick masa wrap that’s like a hybrid tamale-croissant dough. Or, evident in the full-throttle bursts of mint and cilantro that accompany a tangy lime and fish sauce vinaigrette for an under-the-radar shrimp and crispy noodle salad arriving the size of a small car tire. Maybe the greatest details are how the corn tortillas are freshly pressed and made with masa from Oakland’s renowned La Finca Tortilleria (if you’re curious about perfect dense and slightly griddled tortillas with real corn flavor, look no further). \u003c/p>\n\u003cfigure id=\"attachment_116603\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/mestiza-tortilla-making.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/mestiza-tortilla-making.jpg\" alt=\"Making fresh tortillas in the open kitchen at Mestiza\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116603\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-tortilla-making.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-tortilla-making-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-tortilla-making-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-tortilla-making-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-tortilla-making-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-tortilla-making-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-tortilla-making-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-tortilla-making-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-tortilla-making-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-tortilla-making-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Making fresh tortillas in the open kitchen at Mestiza \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116585\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/mestiza-empanadas.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/mestiza-empanadas.jpg\" alt=\"Adobo Empanadas julienned vegetable escabeche.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116585\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-empanadas.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-empanadas-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-empanadas-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-empanadas-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-empanadas-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-empanadas-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-empanadas-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-empanadas-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-empanadas-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-empanadas-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Adobo Empanadas with julienned vegetable escabeche. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116600\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/mestiza-pork-empanada.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/mestiza-pork-empanada.jpg\" alt=\"The crispy Filipino pork inside the Adobo Empanadas.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-pork-empanada.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-pork-empanada-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-pork-empanada-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-pork-empanada-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-pork-empanada-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-pork-empanada-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-pork-empanada-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-pork-empanada-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-pork-empanada-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-pork-empanada-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The crispy Filipino pork inside the Adobo Empanadas. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116601\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/mestiza-shrimp-salad.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/mestiza-shrimp-salad.jpg\" alt=\"Crispy Noodle Shrimp Salad.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116601\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-shrimp-salad.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-shrimp-salad-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-shrimp-salad-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-shrimp-salad-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-shrimp-salad-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-shrimp-salad-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-shrimp-salad-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-shrimp-salad-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-shrimp-salad-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-shrimp-salad-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Crispy Noodle Shrimp Salad. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The fresh tortilla chips arriving as you sit with your order number boast just the right crispiness and aren’t distractingly greasy or salty. The partnering tomatillo-based salsa verde and robust guajillo salsa have that right kick and depth they can be universally enjoyed by spice-seekers and the heat-averse. There is clearly a talented chef leading the kitchen. Details aren’t skipped even when the line is ten-deep.\u003c/p>\n\u003cfigure id=\"attachment_116606\" class=\"wp-caption aligncenter\" style=\"max-width: 5184px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/chips-salsa.jpg\" alt=\"Fresh tortilla chips with tomatillo-based salsa verde and robust guajillo salsa.\" width=\"5184\" height=\"3456\" class=\"size-full wp-image-116606\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/chips-salsa.jpg 5184w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/chips-salsa-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/chips-salsa-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/chips-salsa-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/chips-salsa-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/chips-salsa-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/chips-salsa-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/chips-salsa-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/chips-salsa-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/chips-salsa-520x347.jpg 520w\" sizes=\"(max-width: 5184px) 100vw, 5184px\">\u003cfigcaption class=\"wp-caption-text\">Fresh tortilla chips with tomatillo-based salsa verde and robust guajillo salsa. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Indeed, there is a mighty team running Mestiza. Deanna Sison Foster (Little Skillet, Farmerbrown) is the owner. The Cambodian-born former Chopped Grill Masters winner from TV and chef at Oakland’s Calavera, Sophina Uong, is the chef. Clearly, she’s a talent in real kitchens and reality TV kitchens.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>So, we mentioned the tacos. Now to that patio.\u003c/p>\n\u003cfigure id=\"attachment_116595\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/mestiza-patio-people.jpg\" alt=\"Outdoor patio at Mestiza during lunchtime.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116595\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-patio-people.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-patio-people-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-patio-people-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-patio-people-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-patio-people-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-patio-people-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-patio-people-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-patio-people-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-patio-people-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-patio-people-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Outdoor patio at Mestiza during lunchtime. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The overall atmosphere evokes the Palm Springs-Austin, Texas desert garden vibe with a slight tropical edge that has become so hip, partly from the recent drought and partly because we all need a Caribbean vacation. Plants dangle from above contrasting with the exposed concrete ceiling, Mission-style arched walls separate the bar and kitchen from the dining area. Seating ranges from beer garden style benches to a pillow-decked banquette with oversize leaves as the design motif. Outside is a striking new floral mural by the artist Jet Martinez, a soon-to-be Instagram magnet. It’s the background for SF’s new go-to patio, complete with a cactus and reclaimed wood tables (speaking of obligatory trends). Inside or outside, everything is breezy and casual, not unlike how all the nearby SoMa start-ups like to operate their offices. The party is rounded out by a soundtrack ranging from blaring Iggy Azalea and CeeLo Green to the deafening jackhammers of the intersection’s construction. Mestiza will no doubt give LA’s perennially hip Salazar a run for its money in this desert good life design genre.\u003c/p>\n\u003cfigure id=\"attachment_116589\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/mestiza-interior-bar.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/mestiza-interior-bar.jpg\" alt=\"Mestiza interior with bar area.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116589\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-interior-bar.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-interior-bar-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-interior-bar-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-interior-bar-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-interior-bar-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-interior-bar-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-interior-bar-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-interior-bar-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-interior-bar-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-interior-bar-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mestiza interior with bar area. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s all surreal. And fun. Some diners are buried in their phones but most are festive and the servers equally upbeat, yet efficient. They’re quick to notice your table is low on salsa or napkins (a piece of advice: use larger napkins because the small-sized ones mean the table gets littered with them after each bite of taco). \u003c/p>\n\u003cp>One of the social media hashtags for the restaurant, #eatwithoutborders, along with the name’s meaning (mixed cultures or heritage) represent the time and place for Mestiza perfectly. There are obvious political meanings, too, but it really stands for the cuisine of this diverse restaurant, Mexico meets Southeast Asian street food with a little European and South American tossed around, completed within a California context. In brief: world-minded great food.\u003c/p>\n\u003cp>Tacos are clearly on the rise in SF thanks to creative newcomers like Glena’s and Tacorea. Now top-tier globe-spanning tacos have an ideal SoMa desert hideaway patio to be enjoyed in, a world away from the surrounding Bay Bridge traffic and industrial warehouses. \u003c/p>\n\u003cfigure id=\"attachment_116592\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/mestiza-kitche-prep.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/mestiza-kitche-prep.jpg\" alt=\"Mestiza open kitchen.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116592\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-kitche-prep.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-kitche-prep-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-kitche-prep-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-kitche-prep-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-kitche-prep-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-kitche-prep-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-kitche-prep-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-kitche-prep-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-kitche-prep-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-kitche-prep-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mestiza open kitchen. \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.mestizasf.com/\" target=\"_blank\">\u003cstrong>Mestiza Taqueria\u003c/strong>\u003c/a>\u003cbr>\n595 Bryant St.\u003cbr>\nSan Francisco, CA 94107 [\u003ca href=\"https://www.google.com/maps/place/Mestiza+Taqueria/@37.7796243,-122.3977086,15z/data=!4m5!3m4!1s0x0:0xf0e0dc831a8d9722!8m2!3d37.7796243!4d-122.3977086\" target=\"_blank\">\u003cstrong>MAP\u003c/strong>\u003c/a>]\u003cbr>\nPh: (415) 655-9187\u003cbr>\nHours: Currently 11am-2pm but starting April 11, 11am-10pm Mon-Fri. Brunch Sat-Sun 10am-4pm.\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/mestizasf/\" target=\"_blank\">Mestiza Taqueria\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/mestizasf\" target=\"_blank\">@mestizasf\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/mestizasf/\" target=\"_blank\">mestizasf\u003c/a>\u003cbr>\nPrice Range: $$ (Starters begin at $6 and single tacos are $4. Most dishes between $10-$13)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "China Live Serves Up The New SF Power Lunch",
"title": "China Live Serves Up The New SF Power Lunch",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>The name sounds like a Las Vegas revue. In reality, the only similarity of \u003ca href=\"http://chinalivesf.com/\" target=\"_blank\">China Live\u003c/a> and the Vegas Strip are both are a glittery spectacle, along with the fact that China Live resides along the Broadway corridor by all the Chinatown-North Beach border strip clubs. You walk by SROs, well-worn dim sum parlors, vacant lots under construction and, voilà, behold the designer chic white façade of China Live. You don’t even have to set foot inside to feel the energy. The ambition is palpable just standing by the imposing lions at the entrance.\u003c/p>\n\u003cfigure id=\"attachment_116008\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/china-live-inside.jpg\" alt=\"The interior space at China Live.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116008\">\u003cfigcaption class=\"wp-caption-text\">The interior space at China Live. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Everything is bigger and brighter in the 30,000 square foot restaurant-café-marketplace that simply has no other comparison in San Francisco (the \u003ca href=\"https://www.ferrybuildingmarketplace.com/\" target=\"_blank\">Ferry Building Marketplace\u003c/a> is really is its own unique genre. For anyone who been to Mario Batali’s \u003ca href=\"https://www.eataly.com/us_en/stores/nyc-flatiron\" target=\"_blank\">everything-Italian food hall bonanza\u003c/a> in New York (and now Boston and Chicago), you’ll sense similarities in terms of sheer overstimulation. But, for China Live, there’s just a different feel being right on the edge of Chinatown. Though the primary China Live restaurant is not expensive in this city of $18 salads and $15 cocktails, it’s decidedly pricier than the wonton soup, xiao long bao and countless other dishes that are equally great along Chinatown’s streets — and served at lower price amidst decidedly less sparkling digs. It’s a strange conundrum for SF diners. Do you dine in the real Chinatown or the marketplace trying to be a glossy, all-in-one emporium that is spiffed-up polished Chinatown under one roof?\u003c/p>\n\u003cfigure id=\"attachment_116009\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/china-live-interior1.jpg\" alt=\"The interior at China Live - dumpling station and counter.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116009\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-interior1.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-interior1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-interior1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-interior1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-interior1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-interior1-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-interior1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-interior1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-interior1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-interior1-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The interior at China Live - dumpling station and counter. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>First reports of China Live came a little over three years ago as a mammoth undertaking by restaurateur George Chen and Cindy Wong-Chen (best known for the much missed Betelnut in Cow Hollow). There are delays for every restaurant but this was a full-on three-year project that at long last opened two weeks ago. Earlier this week the lunch service in the generically named, 120-seat Market Restaurant launched, so we checked it out to avoid the massive dinner crowds.\u003c/p>\n\u003cfigure id=\"attachment_116012\" class=\"wp-caption aligncenter\" style=\"max-width: 5184px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/dumpling-station1.jpg\" alt=\"The dumpling station at China Live.\" width=\"5184\" height=\"3456\" class=\"size-full wp-image-116012\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/dumpling-station1.jpg 5184w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/dumpling-station1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/dumpling-station1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/dumpling-station1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/dumpling-station1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/dumpling-station1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/dumpling-station1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/dumpling-station1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/dumpling-station1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/dumpling-station1-520x347.jpg 520w\" sizes=\"(max-width: 5184px) 100vw, 5184px\">\u003cfigcaption class=\"wp-caption-text\">The dumpling station at China Live. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Ultimately the experience is solid after opening days and surely the tweaking will elevate it further. No avid \u003ca href=\"http://dintaifungusa.com/\" target=\"_blank\">Din Tai Fung\u003c/a> xiao long bao follower is going to order seconds of the version here, missing the perky skin to gushing juice contrast. Here, the Shanghai dumpling specialty is a collective bite that is perfectly fine but not on the same complexity level.\u003c/p>\n\u003cfigure id=\"attachment_116013\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/dumplings.jpg\" alt=\"Xiao Long Bao 'XLB' filled with Rich Consumme at China Live\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116013\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/dumplings.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/dumplings-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/dumplings-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/dumplings-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/dumplings-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/dumplings-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/dumplings-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/dumplings-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/dumplings-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/dumplings-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Xiao Long Bao 'XLB' filled with Rich Consumme at China Live \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The winning dish right now is a trio of Dongbei long potstickers with a fresh, invigorating filling of Chinese scallions, tofu, mushrooms, carrots and chives. You can just see this immediately getting mentioned in every vegetarian must-eat listicle (pro tip: dunk it in the vinegar and ginger strands that come with the xiao long bao). They truly are oversized fingers, sharing much more in common with giant French toast sticks than how you would imagine a customary potsticker.\u003c/p>\n\u003cfigure id=\"attachment_116019\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/potstickers.jpg\" alt=\"Dongbei Vegetarian Long Potstickers.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116019\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/potstickers.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/potstickers-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/potstickers-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/potstickers-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/potstickers-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/potstickers-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/potstickers-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/potstickers-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/potstickers-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/potstickers-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Dongbei Vegetarian Long Potstickers. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116025\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/veg-potsticker.jpg\" alt=\"Inside Dongbei Vegetarian Long Potstickers.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116025\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/veg-potsticker.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/veg-potsticker-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/veg-potsticker-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/veg-potsticker-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/veg-potsticker-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/veg-potsticker-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/veg-potsticker-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/veg-potsticker-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/veg-potsticker-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/veg-potsticker-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Inside Dongbei Vegetarian Long Potstickers. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Peking duck gets its own chef station on a side of the dining room with whole ducks getting chopped every minute or two. Curiously, those ducks are served already in somewhat dry sesame pockets that completely cover up the duck. A too generous addition of kumquat glaze also takes away from the tender duck meat. With the glaze and grease of the duck, it’s a mess on the plate — bring napkins. (That greasiness also was a potsticker issue since they clearly weren’t patted dry after being pan-fried).\u003c/p>\n\u003cfigure id=\"attachment_116018\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/peking-duck-station3.jpg\" alt=\"Peking duck station at China Live.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116018\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/peking-duck-station3.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/peking-duck-station3-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/peking-duck-station3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/peking-duck-station3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/peking-duck-station3-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/peking-duck-station3-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/peking-duck-station3-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/peking-duck-station3-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/peking-duck-station3-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/peking-duck-station3-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Peking duck station. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116026\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/peking-duck.jpg\" alt=\"Peking Duck with Kumquat Glaze, Traditional Condiments in Sesame Pockets at China Live.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116026\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/peking-duck.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/peking-duck-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/peking-duck-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/peking-duck-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/peking-duck-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/peking-duck-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/peking-duck-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/peking-duck-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/peking-duck-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/peking-duck-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Peking Duck with Kumquat Glaze, Traditional Condiments in Sesame Pockets. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In the noodles and rice section, try the satisfying Taipei beef noodle soup that could use a little more pizazz but is comforting in the way that beef broth and various cuts of beef can be. The brisket medallions floating about are medium rare and tender, sharing standout duties for the dish with the ideally al dente, thick udon-like housemade noodles. Housemade hot sauce beckons on the side to liven up the broth.\u003c/p>\n\u003cfigure id=\"attachment_116030\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/noodle-soup.jpg\" alt=\"Taipei Braised Beef Noodle Soup - Brisket/Tendon, Red Broth at China Live.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116030\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/noodle-soup.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/noodle-soup-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/noodle-soup-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/noodle-soup-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/noodle-soup-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/noodle-soup-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/noodle-soup-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/noodle-soup-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/noodle-soup-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/noodle-soup-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Taipei Braised Beef Noodle Soup - Brisket/Tendon, Red Broth at China Live. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>China Live’s Market Restaurant dining room and the whole project was designed by architect superstar firm AvroKO (just received a James Beard nomination for Single Thread in Healdsburg). Diners seem to gravitate to the counters overlooking the kitchen, the Bar Central cocktail bar and the dumpling-making operation. Above diners, check out the fun exposed concrete ceiling with Chinese characters referring to the nine essential flavors in Chinese cooking.\u003c/p>\n\u003cfigure id=\"attachment_116006\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/china-live-bar.jpg\" alt=\"Bar Central cocktail bar.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116006\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-bar.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-bar-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-bar-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-bar-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-bar-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-bar-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-bar-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-bar-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-bar-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-bar-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Bar Central cocktail bar.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116042\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/ceiling-china-live.jpg\" alt=\"Chinese characters referring to the nine essential flavors in Chinese cooking.\" width=\"1000\" height=\"1500\" class=\"size-full wp-image-116042\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/ceiling-china-live.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ceiling-china-live-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ceiling-china-live-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ceiling-china-live-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ceiling-china-live-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ceiling-china-live-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ceiling-china-live-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ceiling-china-live-520x780.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Chinese characters referring to the nine essential flavors in Chinese cooking.\u003c/figcaption>\u003c/figure>\n\u003cp>The rest of the menu at lunch is meant to round out the menu — starting with cold small plates like a spicy bowl of tree ear mushrooms, edamame and ginko nuts, then moving onto some wok stir-frys, grilled meats, and vegetable platters after dumplings and dim sum. There is no doubt, however, that the noodles-rice section and dim sum part of the menu are what cover most tables during the daytime. Dinner has a similar menu with a few more substantial meat and seafood plates.\u003c/p>\n\u003cfigure id=\"attachment_116020\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/salad.jpg\" alt=\"Black Tree Ears & Soya Beans, Gingko, Hot Mustard.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116020\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Black Tree Ears & Soya Beans, Gingko, Hot Mustard. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Strangely, we never received a cocktail or kombucha menu but that part of the operation has a great pedigree thanks to beverage director Duggan McDonnell (formerly with Cantina). The wine list is particularly noteworthy with several impressive small producers available by the glass. Let’s give bonus points for splitting whites between balmy and crisp and the reds between light and robust. But, in the daytime, it’s robust-flavored tea you’ll see being sipped everywhere. Desserts come from a kiosk opposite the main kitchen, dishing out coconut rice pudding with ginger and passion fruit or sesame soft serve and mango shaved ice, but most plates seemed to consider another round of dumplings as dessert.\u003c/p>\n\u003cfigure id=\"attachment_116023\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/tea-counter.jpg\" alt=\"Oolong Café at the entrance to China Live.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116023\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/tea-counter.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/tea-counter-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/tea-counter-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/tea-counter-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/tea-counter-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/tea-counter-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/tea-counter-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/tea-counter-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/tea-counter-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/tea-counter-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Oolong Café at the entrance to China Live.\u003c/figcaption>\u003c/figure>\n\u003cp>If you really need a sweet, why not just head towards the Oolong Café at the entrance and pick up a Chinese-inspired pastry or cookie with a to-go tea. Then browse around the retail market and immerse yourself in the full spectacle of this endeavor. That seems like a fitting conclusion to lunch at one of the most anticipated restaurant projects San Francisco has ever seen. \u003c/p>\n\u003cfigure id=\"attachment_116007\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/china-live-exterior.jpg\" alt=\"Entrance to China Live in San Francisco Chinatown.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116007\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-exterior.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-exterior-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-exterior-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-exterior-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-exterior-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-exterior-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-exterior-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-exterior-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-exterior-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-exterior-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Entrance to China Live in San Francisco Chinatown. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://chinalivesf.com/\" target=\"_blank\">\u003cstrong>China Live\u003c/strong>\u003c/a>\u003cbr>\n644 Broadway [\u003ca href=\"https://goo.gl/sSd4Ez\" target=\"_blank\">\u003cstrong>Map\u003c/strong>\u003c/a>]\u003cbr>\nSan Francisco, CA 94133\u003cbr>\nPh: (415) 788-8188\u003cbr>\nHours: Thu-Sat 11am- 11pm, Sun-Wed 11am- 10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ChinaLiveSF/\" target=\"_blank\">China Live\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/chinalivesf\" target=\"_blank\">@ChinaLiveSF \u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/chinalivesf/\" target=\"_blank\">chinalivesf\u003c/a>\u003cbr>\nPrice Range: Price Range: $$ ($9-$18, some dishes over $25 mainly at dinner)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>[ad floatright]\u003c/p>\n",
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"excerpt": "After a three-year wait, the much anticipated and highly ambitious Chinatown marketplace-restaurant is here.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The name sounds like a Las Vegas revue. In reality, the only similarity of \u003ca href=\"http://chinalivesf.com/\" target=\"_blank\">China Live\u003c/a> and the Vegas Strip are both are a glittery spectacle, along with the fact that China Live resides along the Broadway corridor by all the Chinatown-North Beach border strip clubs. You walk by SROs, well-worn dim sum parlors, vacant lots under construction and, voilà, behold the designer chic white façade of China Live. You don’t even have to set foot inside to feel the energy. The ambition is palpable just standing by the imposing lions at the entrance.\u003c/p>\n\u003cfigure id=\"attachment_116008\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/china-live-inside.jpg\" alt=\"The interior space at China Live.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116008\">\u003cfigcaption class=\"wp-caption-text\">The interior space at China Live. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Everything is bigger and brighter in the 30,000 square foot restaurant-café-marketplace that simply has no other comparison in San Francisco (the \u003ca href=\"https://www.ferrybuildingmarketplace.com/\" target=\"_blank\">Ferry Building Marketplace\u003c/a> is really is its own unique genre. For anyone who been to Mario Batali’s \u003ca href=\"https://www.eataly.com/us_en/stores/nyc-flatiron\" target=\"_blank\">everything-Italian food hall bonanza\u003c/a> in New York (and now Boston and Chicago), you’ll sense similarities in terms of sheer overstimulation. But, for China Live, there’s just a different feel being right on the edge of Chinatown. Though the primary China Live restaurant is not expensive in this city of $18 salads and $15 cocktails, it’s decidedly pricier than the wonton soup, xiao long bao and countless other dishes that are equally great along Chinatown’s streets — and served at lower price amidst decidedly less sparkling digs. It’s a strange conundrum for SF diners. Do you dine in the real Chinatown or the marketplace trying to be a glossy, all-in-one emporium that is spiffed-up polished Chinatown under one roof?\u003c/p>\n\u003cfigure id=\"attachment_116009\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/china-live-interior1.jpg\" alt=\"The interior at China Live - dumpling station and counter.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116009\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-interior1.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-interior1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-interior1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-interior1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-interior1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-interior1-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-interior1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-interior1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-interior1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-interior1-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The interior at China Live - dumpling station and counter. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>First reports of China Live came a little over three years ago as a mammoth undertaking by restaurateur George Chen and Cindy Wong-Chen (best known for the much missed Betelnut in Cow Hollow). There are delays for every restaurant but this was a full-on three-year project that at long last opened two weeks ago. Earlier this week the lunch service in the generically named, 120-seat Market Restaurant launched, so we checked it out to avoid the massive dinner crowds.\u003c/p>\n\u003cfigure id=\"attachment_116012\" class=\"wp-caption aligncenter\" style=\"max-width: 5184px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/dumpling-station1.jpg\" alt=\"The dumpling station at China Live.\" width=\"5184\" height=\"3456\" class=\"size-full wp-image-116012\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/dumpling-station1.jpg 5184w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/dumpling-station1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/dumpling-station1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/dumpling-station1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/dumpling-station1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/dumpling-station1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/dumpling-station1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/dumpling-station1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/dumpling-station1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/dumpling-station1-520x347.jpg 520w\" sizes=\"(max-width: 5184px) 100vw, 5184px\">\u003cfigcaption class=\"wp-caption-text\">The dumpling station at China Live. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Ultimately the experience is solid after opening days and surely the tweaking will elevate it further. No avid \u003ca href=\"http://dintaifungusa.com/\" target=\"_blank\">Din Tai Fung\u003c/a> xiao long bao follower is going to order seconds of the version here, missing the perky skin to gushing juice contrast. Here, the Shanghai dumpling specialty is a collective bite that is perfectly fine but not on the same complexity level.\u003c/p>\n\u003cfigure id=\"attachment_116013\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/dumplings.jpg\" alt=\"Xiao Long Bao 'XLB' filled with Rich Consumme at China Live\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116013\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/dumplings.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/dumplings-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/dumplings-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/dumplings-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/dumplings-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/dumplings-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/dumplings-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/dumplings-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/dumplings-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/dumplings-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Xiao Long Bao 'XLB' filled with Rich Consumme at China Live \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The winning dish right now is a trio of Dongbei long potstickers with a fresh, invigorating filling of Chinese scallions, tofu, mushrooms, carrots and chives. You can just see this immediately getting mentioned in every vegetarian must-eat listicle (pro tip: dunk it in the vinegar and ginger strands that come with the xiao long bao). They truly are oversized fingers, sharing much more in common with giant French toast sticks than how you would imagine a customary potsticker.\u003c/p>\n\u003cfigure id=\"attachment_116019\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/potstickers.jpg\" alt=\"Dongbei Vegetarian Long Potstickers.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116019\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/potstickers.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/potstickers-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/potstickers-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/potstickers-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/potstickers-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/potstickers-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/potstickers-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/potstickers-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/potstickers-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/potstickers-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Dongbei Vegetarian Long Potstickers. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116025\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/veg-potsticker.jpg\" alt=\"Inside Dongbei Vegetarian Long Potstickers.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116025\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/veg-potsticker.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/veg-potsticker-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/veg-potsticker-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/veg-potsticker-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/veg-potsticker-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/veg-potsticker-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/veg-potsticker-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/veg-potsticker-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/veg-potsticker-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/veg-potsticker-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Inside Dongbei Vegetarian Long Potstickers. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Peking duck gets its own chef station on a side of the dining room with whole ducks getting chopped every minute or two. Curiously, those ducks are served already in somewhat dry sesame pockets that completely cover up the duck. A too generous addition of kumquat glaze also takes away from the tender duck meat. With the glaze and grease of the duck, it’s a mess on the plate — bring napkins. (That greasiness also was a potsticker issue since they clearly weren’t patted dry after being pan-fried).\u003c/p>\n\u003cfigure id=\"attachment_116018\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/peking-duck-station3.jpg\" alt=\"Peking duck station at China Live.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116018\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/peking-duck-station3.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/peking-duck-station3-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/peking-duck-station3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/peking-duck-station3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/peking-duck-station3-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/peking-duck-station3-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/peking-duck-station3-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/peking-duck-station3-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/peking-duck-station3-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/peking-duck-station3-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Peking duck station. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116026\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/peking-duck.jpg\" alt=\"Peking Duck with Kumquat Glaze, Traditional Condiments in Sesame Pockets at China Live.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116026\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/peking-duck.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/peking-duck-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/peking-duck-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/peking-duck-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/peking-duck-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/peking-duck-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/peking-duck-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/peking-duck-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/peking-duck-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/peking-duck-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Peking Duck with Kumquat Glaze, Traditional Condiments in Sesame Pockets. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In the noodles and rice section, try the satisfying Taipei beef noodle soup that could use a little more pizazz but is comforting in the way that beef broth and various cuts of beef can be. The brisket medallions floating about are medium rare and tender, sharing standout duties for the dish with the ideally al dente, thick udon-like housemade noodles. Housemade hot sauce beckons on the side to liven up the broth.\u003c/p>\n\u003cfigure id=\"attachment_116030\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/noodle-soup.jpg\" alt=\"Taipei Braised Beef Noodle Soup - Brisket/Tendon, Red Broth at China Live.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116030\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/noodle-soup.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/noodle-soup-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/noodle-soup-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/noodle-soup-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/noodle-soup-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/noodle-soup-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/noodle-soup-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/noodle-soup-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/noodle-soup-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/noodle-soup-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Taipei Braised Beef Noodle Soup - Brisket/Tendon, Red Broth at China Live. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>China Live’s Market Restaurant dining room and the whole project was designed by architect superstar firm AvroKO (just received a James Beard nomination for Single Thread in Healdsburg). Diners seem to gravitate to the counters overlooking the kitchen, the Bar Central cocktail bar and the dumpling-making operation. Above diners, check out the fun exposed concrete ceiling with Chinese characters referring to the nine essential flavors in Chinese cooking.\u003c/p>\n\u003cfigure id=\"attachment_116006\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/china-live-bar.jpg\" alt=\"Bar Central cocktail bar.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116006\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-bar.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-bar-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-bar-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-bar-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-bar-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-bar-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-bar-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-bar-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-bar-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-bar-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Bar Central cocktail bar.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116042\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/ceiling-china-live.jpg\" alt=\"Chinese characters referring to the nine essential flavors in Chinese cooking.\" width=\"1000\" height=\"1500\" class=\"size-full wp-image-116042\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/ceiling-china-live.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ceiling-china-live-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ceiling-china-live-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ceiling-china-live-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ceiling-china-live-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ceiling-china-live-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ceiling-china-live-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ceiling-china-live-520x780.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Chinese characters referring to the nine essential flavors in Chinese cooking.\u003c/figcaption>\u003c/figure>\n\u003cp>The rest of the menu at lunch is meant to round out the menu — starting with cold small plates like a spicy bowl of tree ear mushrooms, edamame and ginko nuts, then moving onto some wok stir-frys, grilled meats, and vegetable platters after dumplings and dim sum. There is no doubt, however, that the noodles-rice section and dim sum part of the menu are what cover most tables during the daytime. Dinner has a similar menu with a few more substantial meat and seafood plates.\u003c/p>\n\u003cfigure id=\"attachment_116020\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/salad.jpg\" alt=\"Black Tree Ears & Soya Beans, Gingko, Hot Mustard.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116020\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Black Tree Ears & Soya Beans, Gingko, Hot Mustard. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Strangely, we never received a cocktail or kombucha menu but that part of the operation has a great pedigree thanks to beverage director Duggan McDonnell (formerly with Cantina). The wine list is particularly noteworthy with several impressive small producers available by the glass. Let’s give bonus points for splitting whites between balmy and crisp and the reds between light and robust. But, in the daytime, it’s robust-flavored tea you’ll see being sipped everywhere. Desserts come from a kiosk opposite the main kitchen, dishing out coconut rice pudding with ginger and passion fruit or sesame soft serve and mango shaved ice, but most plates seemed to consider another round of dumplings as dessert.\u003c/p>\n\u003cfigure id=\"attachment_116023\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/tea-counter.jpg\" alt=\"Oolong Café at the entrance to China Live.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116023\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/tea-counter.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/tea-counter-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/tea-counter-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/tea-counter-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/tea-counter-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/tea-counter-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/tea-counter-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/tea-counter-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/tea-counter-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/tea-counter-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Oolong Café at the entrance to China Live.\u003c/figcaption>\u003c/figure>\n\u003cp>If you really need a sweet, why not just head towards the Oolong Café at the entrance and pick up a Chinese-inspired pastry or cookie with a to-go tea. Then browse around the retail market and immerse yourself in the full spectacle of this endeavor. That seems like a fitting conclusion to lunch at one of the most anticipated restaurant projects San Francisco has ever seen. \u003c/p>\n\u003cfigure id=\"attachment_116007\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/china-live-exterior.jpg\" alt=\"Entrance to China Live in San Francisco Chinatown.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116007\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-exterior.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-exterior-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-exterior-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-exterior-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-exterior-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-exterior-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-exterior-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-exterior-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-exterior-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/china-live-exterior-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Entrance to China Live in San Francisco Chinatown. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://chinalivesf.com/\" target=\"_blank\">\u003cstrong>China Live\u003c/strong>\u003c/a>\u003cbr>\n644 Broadway [\u003ca href=\"https://goo.gl/sSd4Ez\" target=\"_blank\">\u003cstrong>Map\u003c/strong>\u003c/a>]\u003cbr>\nSan Francisco, CA 94133\u003cbr>\nPh: (415) 788-8188\u003cbr>\nHours: Thu-Sat 11am- 11pm, Sun-Wed 11am- 10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ChinaLiveSF/\" target=\"_blank\">China Live\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/chinalivesf\" target=\"_blank\">@ChinaLiveSF \u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/chinalivesf/\" target=\"_blank\">chinalivesf\u003c/a>\u003cbr>\nPrice Range: Price Range: $$ ($9-$18, some dishes over $25 mainly at dinner)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"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.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/news/series/baycurious",
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"source": "kqed",
"order": 3
},
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}
},
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"id": "bbc-world-service",
"title": "BBC World Service",
"info": "The day's top stories from BBC News compiled twice daily in the week, once at weekends.",
"airtime": "MON-FRI 9pm-10pm, TUE-FRI 1am-2am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.bbc.co.uk/sounds/play/live:bbc_world_service",
"meta": {
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"source": "BBC World Service"
},
"link": "/radio/program/bbc-world-service",
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"rss": "https://podcasts.files.bbci.co.uk/p02nq0gn.rss"
}
},
"californiareport": {
"id": "californiareport",
"title": "The California Report",
"tagline": "California, day by day",
"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/californiareport",
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"source": "kqed",
"order": 8
},
"link": "/californiareport",
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}
},
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"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
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"officialWebsiteLink": "/californiareportmagazine",
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"order": 10
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
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},
"city-arts": {
"id": "city-arts",
"title": "City Arts & Lectures",
"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
"officialWebsiteLink": "https://www.cityarts.net/",
"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
"site": "news",
"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
"subscribe": {
"tuneIn": "https://tunein.com/radio/City-Arts-and-Lectures-p692/",
"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
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"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
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"officialWebsiteLink": "/podcasts/closealltabs",
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"source": "kqed",
"order": 1
},
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"id": "code-switch-life-kit",
"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"meta": {
"site": "radio",
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},
"link": "/radio/program/code-switch-life-kit",
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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.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"meta": {
"site": "news",
"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2",
"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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},
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"meta": {
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"source": "kqed",
"order": 9
},
"link": "/forum",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"freakonomics-radio": {
"id": "freakonomics-radio",
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"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
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},
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"id": "fresh-air",
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"link": "/radio/program/fresh-air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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},
"how-i-built-this": {
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"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
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"source": "npr"
},
"link": "/radio/program/how-i-built-this",
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"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"officialWebsiteLink": "/podcasts/hyphenacion",
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"order": 15
},
"link": "/podcasts/hyphenacion",
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},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"source": "kqed",
"order": 18
},
"link": "/podcasts/jerrybrown",
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
"site": "radio",
"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
"subscribe": {
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
"npr": "https://www.npr.org/podcasts/464615685/mind-shift-podcast",
"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
"spotify": "https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"
}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
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