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"disqusTitle": "Celebrate Women's History Month at these Bay Area Women-Owned Restaurants",
"title": "Celebrate Women's History Month at these Bay Area Women-Owned Restaurants",
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"content": "\u003cp>Each year, \u003ca href=\"http://www.nwhp.org/womens-history-month/2017-honoree-nominations/\" target=\"_blank\">the National Women's History Project\u003c/a> declares a theme for women's history month in March. This year, the theme is \"Honoring Trailblazing Women in Labor and Business.\" \u003c/p>\n\u003cp>It's been a busy time for women lately, with the record-setting women's marches around the world last month, and calls for \u003ca href=\"https://www.womenstrikeus.org/\" target=\"_blank\">a Day Without Women general strike\u003c/a> today on International Women's Day.\u003c/p>\n\u003cp>In the food world, women have long had an impact on shaping what we eat and how we eat: from chefs to food advocates to restauranteurs. And nowhere has that been more true than in the Bay Area. Organizations like \u003ca href=\"https://womenchefs.org/\" target=\"_blank\">Women Chefs & Restauranteurs\u003c/a> and the \u003ca href=\"https://www.jamesbeard.org/womens-entrepreneurial-leadership-program\" target=\"_blank\">James Beard Foundation's Women Entrepreneurial Leadership Program\u003c/a> have been working to give more women resources to start their own restaurants and companies.\u003c/p>\n\u003cp>A number of local women chefs were acknowledged on \u003ca href=\"http://sf.eater.com/2017/2/15/14624108/james-beard-awards-semifinalists-san-francisco-bay-area-2017\" target=\"_blank\">this year's James Beard Award semifinalist list\u003c/a> (and some of them are listed below as well). And let's pay our respects to culinary icons who have passed away, like \u003ca href=\"http://zunicafe.com/\" target=\"_blank\">Zuni Cafe's\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/03/in-memoriam-judy-rodgers-of-zuni-cafe/\" target=\"_blank\">Judy Rogers\u003c/a> and Bette Kroening of \u003ca href=\"https://www.yelp.com/biz/bettes-oceanview-diner-berkeley\" target=\"_blank\">Bette's Oceanview Diner\u003c/a>. \u003c/p>\n\u003cp>Watch the Check, Please! Bay Area episode featuring Bette's:\u003cbr>\nhttps://youtu.be/I2rvNC1kpAQ?t=9m18s\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>To celebrate all that women do and the impact they have on our food, why not go out and eat at their restaurants. Here are some of our favorite female-owned or -run local spots, with a longer list below. This is certainly not every restaurant owned or managed by a woman, so please share your favorites in the comments if we missed them. \u003c/p>\n\u003ch2>Atelier Crenn\u003c/h2>\n\u003cp>\u003cstrong>Dominique Crenn\u003c/strong> became one of the highest rated female chefs in the U.S. in 2013 when her Atelier Crenn got two Michelin stars. Since then, she won a James Beard award and was named \"the World's Best Female Chef.\" It's all happened fairly quickly, which means it can be hard to come by reservations for the $315 multi-course tasting menu at her experimental, high-concept local, sustainable restaurant. (That's also why the restaurant will be moving to a ticketing system.) She's also opened \u003ca href=\"http://www.petitcrenn.com/\" target=\"_blank\">Petit Crenn\u003c/a>, focused on French cooking and her childhood.\u003c/p>\n\u003cp>Watch the Check, Please! Bay Area episode:\u003cbr>\nhttps://youtu.be/Y3q2cLxQVWI\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.ateliercrenn.com/\" target=\"_blank\">Atelier Crenn\u003c/a>\u003c/strong>\u003cbr>\n3127 Fillmore St. [\u003ca href=\"https://goo.gl/8HNeV6\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Francisco, CA\u003cbr>\nPh: (415) 440-0460\u003cbr>\nHours: Tues-Thurs, 5:30am-8:30pm; Fri, Sat, 5pm-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ateliercrenn/\" target=\"_blank\">Atelier Crenn\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/ateliercrenn?lang=en\" target=\"_blank\">@AtelierCrenn\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/dominiquecrenn/?hl=en\" target=\"_blank\">@dominquecrenn\u003c/a>\u003cbr>\nPrice range: $$$$\u003c/p>\n\u003cfigure id=\"attachment_115730\" class=\"wp-caption aligncenter\" style=\"max-width: 864px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/64323_304628186269645_104264691_n.jpg\">\u003cimg class=\"size-full wp-image-115730\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/64323_304628186269645_104264691_n.jpg\" alt=\"El Molino Central\" width=\"864\" height=\"576\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/64323_304628186269645_104264691_n.jpg 864w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/64323_304628186269645_104264691_n-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/64323_304628186269645_104264691_n-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/64323_304628186269645_104264691_n-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/64323_304628186269645_104264691_n-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/64323_304628186269645_104264691_n-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/64323_304628186269645_104264691_n-520x347.jpg 520w\" sizes=\"(max-width: 864px) 100vw, 864px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">El Molino Central \u003ccite>(Courtesy of El Molino Central)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>El Molino Central\u003c/h2>\n\u003cp>Out of a casual taco spot at Boyes Hot Springs, chef \u003cstrong>Karen Taylor Waikiki\u003c/strong> serves up some of the surprisingly best Mexican food in Northern California. A molino is a kind of Mexican mill, where the community grounds its corn into masa. And here the masa is ground fresh. Try the tamales, made with local and seasonal ingredients, or the Oaxacan chicken mole -- and, of course, the tacos, especially the fish ones. It's not a fancy spot, but it is delicious. That's why Taylor Waikiki was nominated for a James Beard award. Chef Taylor Waikiki also sells her foods at a Primavera booth at the Saturday Ferry Plaza Farmers’ Market.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.elmolinocentral.com/\" target=\"_blank\">El Molino Central\u003c/a>\u003c/strong> (Will be featured on \u003ca href=\"https://ww2.kqed.org/checkplease/\" target=\"_blank\">Check, Please! Bay Area\u003c/a> Season 12)\u003cbr>\n11 Central Ave. [\u003ca href=\"https://goo.gl/8VKy0V\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSonoma, CA 95476\u003cbr>\nPh: (707) 939-1010\u003cbr>\nHours: 9am-9pm, daily\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/elmolinocentral/\" target=\"_blank\">El Molino Central\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/elmolinocentral/\" target=\"_blank\">@elmolinocentral\u003c/a>\u003cbr>\nPrice range: $\u003c/p>\n\u003ch2>Juhu Beach Club\u003c/h2>\n\u003cp> [\u003cstrong>CLOSED\u003c/strong> - check out Preeti Mistry's new spot, \u003ca href=\"https://www.navikitchen.com/\">Navi Kitchen\u003c/a>]\u003cbr>\nWhen \u003cstrong>Preeti Mistry\u003c/strong> opened Juhu Beach Club in 2013, it was the natural conclusion of what started as dinners she made for friends. After training at Le Cordon Bleu, Mistry went on to start her own pop-up restaurant of high-quality Indian food. She makes her dough by hand and her unique, quirky Indian street food, like lamb kofta and tamarind coconut curry, garnered the attention of fans. Mistry's worked as the executive chef at Google and was on Bravo's \"Top Chef.\" She also has been nominated for a well-deserved James Beard award.\u003c/p>\n\u003cfigure id=\"attachment_115733\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/13043702_1346255765390521_3689845172324670047_n.jpg\">\u003cimg class=\"size-full wp-image-115733\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/13043702_1346255765390521_3689845172324670047_n.jpg\" alt=\"Mistry at work.\" width=\"720\" height=\"960\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/13043702_1346255765390521_3689845172324670047_n.jpg 720w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/13043702_1346255765390521_3689845172324670047_n-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/13043702_1346255765390521_3689845172324670047_n-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/13043702_1346255765390521_3689845172324670047_n-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/13043702_1346255765390521_3689845172324670047_n-520x693.jpg 520w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mistry at work. \u003ccite>(Courtesy of Juhu Beach Club)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.juhubeachclub.com/\" target=\"_blank\">Juhu Beach Club\u003c/a>\u003c/strong>\u003cbr>\n5179 Telegraph Ave. [\u003ca href=\"https://goo.gl/sovHDO\" target=\"_blank\">map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 652-7350\u003cbr>\nHours: Brunch: Sat, Sun, 11am-2pm; Dinner: Tues-Sat, 5:30pm-9:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/JuhuBeachClub\" target=\"_blank\">Juhu Beach Club\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/juhubeachclub\" target=\"_blank\">@juhubeachclub\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/juhubeachclub/\" target=\"_blank\">@juhubeachclub\u003c/a>\u003cbr>\nPrice range: $$ (dinner: $20-30)\u003c/p>\n\u003cfigure id=\"attachment_115753\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/wings-2.jpg\">\u003cimg class=\"size-full wp-image-115753\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/wings-2.jpg\" alt=\"Kin Khao’s Pretty Hot Wings are glazed with a sriracha and tamarind sauce. \" width=\"1000\" height=\"664\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/wings-2.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/wings-2-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/wings-2-800x531.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/wings-2-768x510.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/wings-2-960x637.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/wings-2-240x159.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/wings-2-375x249.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/wings-2-520x345.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kin Khao’s Pretty Hot Wings are glazed with a sriracha and tamarind sauce. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Khin Khao\u003c/h2>\n\u003cp>\u003cstrong>Pim Techamuanvivit\u003c/strong> started as \u003ca href=\"http://chezpim.com/\" target=\"_blank\">a food blogger\u003c/a>, but moved into developing her own recipes and in 2014 opened Kin Khao. Kin Khao's goal is to \"liberate her beloved Thai cuisine from the tyranny of peanut sauce,\" and they do just that with a small menu that's big on innovation and short on pad thai. Inside the Parc 55 Hotel, try the cocktails and then move on to the papaya salad, the spicy wild boar Laab Kua, or a house favorite, Khao Kan Jin (a kind of banana leaf-wrapped steamed pork blood sausage). Or try the $60 prix fixe menu to get all the highlights.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://kinkhao.com/\" target=\"_blank\">Kin Khao\u003c/a>\u003c/strong> (Will be featured on \u003ca href=\"https://ww2.kqed.org/checkplease/\" target=\"_blank\">Check, Please! Bay Area\u003c/a> Season 12)\u003cbr>\n55 Cyril Magnin (entrance at the corner of Mason and Ellis) [\u003ca href=\"https://goo.gl/ImzN4d\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Francisco, CA 94102\u003cbr>\nPh: (415) 8362-7456\u003cbr>\nHours: Lunch: Mon-Sun, 11:30am-2pm; Dinner: Sun-Thurs, 5:30pm-10pm; Fri, Sat, 5:30pm-11pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/kinkhaoSF\" target=\"_blank\">Kin Khao\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/KinKhao\" target=\"_blank\">@KinKhao\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/kinkhao/\" target=\"_blank\">@kinkhao\u003c/a>\u003cbr>\nPrice: $$\u003c/p>\n\u003cfigure id=\"attachment_115754\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/14322687_1260013100695577_8223278424741203624_n.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/14322687_1260013100695577_8223278424741203624_n.jpg\" alt=\"A plate at Miss Ollie's\" width=\"640\" height=\"640\" class=\"size-full wp-image-115754\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/14322687_1260013100695577_8223278424741203624_n.jpg 640w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/14322687_1260013100695577_8223278424741203624_n-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/14322687_1260013100695577_8223278424741203624_n-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/14322687_1260013100695577_8223278424741203624_n-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/14322687_1260013100695577_8223278424741203624_n-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/14322687_1260013100695577_8223278424741203624_n-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/14322687_1260013100695577_8223278424741203624_n-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/14322687_1260013100695577_8223278424741203624_n-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/14322687_1260013100695577_8223278424741203624_n-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/14322687_1260013100695577_8223278424741203624_n-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/14322687_1260013100695577_8223278424741203624_n-150x150.jpg 150w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A plate at Miss Ollie's \u003ccite>(Courtesy of Miss Ollie's)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Miss Ollie's\u003c/h2>\n\u003cp>Here, it's all about the fried chicken. Plates full of delicious fried chicken. And, also, the island-style pork, the cornmeal fritters with honey, the plantains with garlic oil, and the jerk shrimp. Basically, you will be very full by the time you're done with a meal at Miss Ollie's. Opened and run by \u003cstrong>Sarah Kirnon\u003c/strong>, who was previously the chef at Hibiscus, Miss Ollie's is named after her grandma and offers up her take on the Caribbean food of her childhood. For what you get, the prices are low. Maybe that's why everyone orders more than they can eat. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.realmissolliesoakland.com/\" target=\"_blank\">Miss Ollie's\u003c/a>\u003c/strong> (Will be featured on \u003ca href=\"https://ww2.kqed.org/checkplease/\" target=\"_blank\">Check, Please! Bay Area\u003c/a> Season 12)\u003cbr>\n901 Washington St. [\u003ca href=\"https://goo.gl/6opRDl\" target=\"_blank\">map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 285-6188\u003cbr>\nHours: Lunch: Tues-Fri, 11:30am-2pm; Sat, 12-3pm; Dinner: Tues-Thurs, 5:30pm-9:30pm; Fri, 5:30pm-10:30pm; Sat, 5:30pm-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/MissOllies/\" target=\"_blank\">Miss Ollie's\u003c/a>\u003cbr>\nPrice: $$ (dinner: $10-20)\u003c/p>\n\u003ch2>SAN FRANCISCO\u003c/h2>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.frances-sf.com/\" target=\"_blank\">Frances\u003c/a>: Melissa Perello, chef & owner (The Castro)\u003c/li>\n\u003cli>\u003ca href=\"http://www.octavia-sf.com/\" target=\"_blank\">Octavia\u003c/a>: Melissa Perello, chef & owner (Pacific Heights)\u003c/li>\n\u003cli>\u003ca href=\"http://www.chefmelissaking.com/events/\" target=\"_blank\">Co+Lab\u003c/a>: Melissa King, chef (pop-up)\u003c/li>\n\u003cli>\u003ca href=\"http://bpatisserie.com/\" target=\"_blank\">b.patisserie\u003c/a>: Belinda Leong, head pastry chef & owner (Pacific Heights)\u003c/li>\n\u003cli>\u003ca href=\"http://frenchsoulfood.com/\" target=\"_blank\">Brenda’s French Soul Food\u003c/a>: Brenda Buenviaje, chef & co-owner, and Libby Truesdell, co-owner (Little Saigon)\u003c/li>\n\u003cli>\u003ca href=\"http://www.libbyjane.com/\" target=\"_blank\">Libby Jane\u003c/a>: Brenda Buenviaje, chef & co-owner, and Libby Truesdell, co-owner (Little Saigon)\u003c/li>\n\u003cli>\u003ca href=\"http://brendasmeatandthree.com/\" target=\"_blank\">Brenda’s Meat & Three\u003c/a>: Brenda Buenviaje, chef & co-owner, and Libby Truesdell, co-owner (Fillmore)\u003c/li>\n\u003cli>\u003ca href=\"http://statebirdsf.com/\" target=\"_blank\">State Bird Provisions\u003c/a>: Nicole Krasinski, chef proprietor (Western Addition)\u003c/li>\n\u003cli>\u003ca href=\"https://theprogress-sf.com/\" target=\"_blank\">the Progress\u003c/a>: Nicole Krasinski, chef proprietor (Western Addition)\u003c/li>\n\u003cli>\u003ca href=\"http://www.calarestaurant.com/\" target=\"_blank\">Cala\u003c/a>: Gabriela Cámara, chef (Hayes Valley) \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/09/22/chef-gabriela-camaras-cala-brings-coastal-mexican-food-to-san-francisco/\" target=\"_blank\">\u003cstrong>Read BAB review\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.boulevardrestaurant.com/\" target=\"_blank\">Boulevard\u003c/a>: Nancy Oakes, executive chef & co-owner, Dana Younkin, chef, and Lisa Lu, pastry chef (The Embarcadero)\u003c/li>\n\u003cli>\u003ca href=\"http://www.prospectsf.com/\" target=\"_blank\">Prospect\u003c/a>: Pamela Mazzola, chef & partner (Downtown)\u003c/li>\n\u003cli>\u003ca href=\"https://www.a16pizza.com/\" target=\"_blank\">A16\u003c/a>: Shelley Lindgren, wine director (The Marina)\u003c/li>\n\u003cli>\u003ca href=\"http://www.foreigncinema.com/\" target=\"_blank\">Foreign Cinema\u003c/a>: Gayle Pirie, chef & co-owner (The Mission)\u003c/li>\n\u003cli>\u003ca href=\"http://daflora.com/\" target=\"_blank\">Da Flora\u003c/a>: Flora Gaspar, owner (North Beach) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=k67ErJFdZ3Q\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"http://www.jardiniere.com/\" target=\"_blank\">Jardiniere\u003c/a>: Traci Des Jardins, chef & owner (Hayes Valley) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=aqMaj2erTtQ\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"http://auntieaprils.net/\" target=\"_blank\">Auntie April’s\u003c/a>: April Spears, chef & owner (Bayview) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=9obIsLo2Sj0\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"http://toscacafesf.com/\" target=\"_blank\">Tosca Cafe\u003c/a>: April Bloomfield, chef & owner (Jackson Square)\u003c/li>\n\u003c/ul>\n\u003ch2>EAST BAY\u003c/h2>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.brownsugarkitchen.com/\" target=\"_blank\">Brown Sugar Kitchen\u003c/a>: Tanya Holland, executive chef & owner (Oakland) \u003ca href=\"https://www.youtube.com/watch?v=BOUE6BeOsjQ\" target=\"_blank\">\u003cstrong>Watch Check, Please! Bay Area review\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.chezpanisse.com/intro.php\" target=\"_blank\">Chez Panisse\u003c/a>: Alice Waters, executive chef & owner (Berkeley)\u003c/li>\n\u003cli>\u003ca href=\"http://salutemarinabay.com/\" target=\"_blank\">Salute e Vita Ristorante\u003c/a>: Menbu Akililu, owner (Richmond) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=9cM4_mDYGCQ\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"https://www.facebook.com/souksavanhrestaurant\" target=\"_blank\">Souk Savanh:\u003c/a> Nai O. Saelee, chef & owner (Oakland) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=zxTpQGcBPrg\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/guerilla-cafe-berkeley\" target=\"_blank\">Guerilla Café\u003c/a>: Andrea Ali, chef & co-owner, Kobu Konte, co-owner, and Rachel Konte, co-owner (Berkeley) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=QjCJDQP1p-o\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"http://lannathailivermore.com/\" target=\"_blank\">Lanna Thai\u003c/a>: Prakin Chaipan-Gamble, executive chef & owner (Livermore) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=JFZOxrG1UjM\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"http://www.cosechacafe.com/\" target=\"_blank\">Cosecha\u003c/a>: Dominica Rice Cisneros, chef & owner (Oakland) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=kMzvLA1mLb0\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"http://www.oicbowlchinese.com/\" target=\"_blank\">Oi-C Bowl\u003c/a>: Linda Lam, owner (Walnut Creek) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=010thqU70yU\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"http://www.thecookandherfarmer.com/\" target=\"_blank\">The Cook and Her Farmer\u003c/a>: Romney Steele, chef & co-owner (Oakland) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=Mx0XLXBaVaI\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"http://www.souleyvegan.com/home.html\" target=\"_blank\">Souley Vegan\u003c/a>: Tamearra Dyson, chef & owner (Oakland) \u003c/li>\n\u003cli>\u003ca href=\"http://driplineoakland.com/\" target=\"_blank\">Drip Line\u003c/a>: Nora Dunning, executive chef & partner (Oakland) \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/03/01/drip-line-brings-soulful-singapore-inspired-food-to-west-oakland/\" target=\"_blank\">\u003cstrong>Read BAB review\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.nyumbai.com/#new-page-1\" target=\"_blank\">Nyum Bai\u003c/a>: Nite Yun, chef & owner (Emeryville) \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/02/10/noodle-soups-share-cambodian-culture-at-nyum-bai/\" target=\"_blank\">\u003cstrong>Read BAB review\u003c/strong>\u003c/a>\u003c/li>\n\u003c/ul>\n\u003ch2>SOUTH BAY\u003c/h2>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.pastamoon.com/\" target=\"_blank\">Pasta Moon\u003c/a>: Kim Levin, chef & owner (Half Moon Bay) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=hBGOeh7RHlg\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"https://www.cooleatz.com/flea-st-cafe\" target=\"_blank\">Flea Street Café\u003c/a>: Jesse Ziff Cool, chef & owner (Menlo Park) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=UZs1UvICNQQ\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"https://www.lilliemaeshouse.com/\" target=\"_blank\">Lillie Mae’s House of Soul Food\u003c/a>: Rhonda Manning, chef & owner (Santa Clara) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=0dNPpGAnQWk\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/to-bang-santa-clara\" target=\"_blank\">To Bang Korean BBQ\u003c/a>: Ji Yeon Kim, owner (Santa Clara) \u003ca href=\"https://www.youtube.com/watch?v=2Av8QKQQjvA\" target=\"_blank\">\u003cstrong>Watch Check, Please! Bay Area review\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://tamarinerestaurant.com/\" target=\"_blank\">Tamarine Restaurant and Gallery\u003c/a>: Tanya Hyunh Hartley, co-owner, and Tammy Hyunh, executive chef & co-owner (Palo Alto) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=vwN5KBEThKw\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003c/ul>\n\u003ch2>NORTH BAY\u003c/h2>\n\u003cul>\n\u003cli>\u003ca href=\"http://mustardsgrill.com/\" target=\"_blank\">Mustards Grill\u003c/a>: Cindy Pawclyn, owner & executive chef (Napa) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=C4dx4oQIFb4\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"https://www.huaracheloco.com/\" target=\"_blank\">El Huarache Loco\u003c/a>: Veronica Salazar, chef & owner (Larkspur & San Francisco) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=hdSUAA_tZuw\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"https://www.copitarestaurant.com/\" target=\"_blank\">Copita Tequileria y Comida\u003c/a>: Joanne Weir, owner (Sausalito) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=fIfcqxUAvbY\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"http://lodgeattiburon.com/amenities/tiburon-tavern/\" target=\"_blank\">Tiburon Tavern\u003c/a>: Mo L’Esperance, chef (Tiburon)\u003c/li>\n\u003c/ul>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>\u003cstrong>Clarification in Kin Khao segment:\u003c/strong> The original phrasing about ownership was unclear. Pim Techamuanvivit is the owner of Kin Khao. Michael Gaines was the chef de cuisine when the restaurant opened in 2014 but left the position in 2015.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Celebrate the influence of talented female chefs in the most delicious way possible: by eating at their restaurants.",
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"description": "Celebrate the influence of talented female chefs in the most delicious way possible: by eating at their restaurants.",
"title": "Celebrate Women's History Month at these Bay Area Women-Owned Restaurants | KQED",
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"headline": "Celebrate Women's History Month at these Bay Area Women-Owned Restaurants",
"datePublished": "2017-03-08T07:41:57-08:00",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Each year, \u003ca href=\"http://www.nwhp.org/womens-history-month/2017-honoree-nominations/\" target=\"_blank\">the National Women's History Project\u003c/a> declares a theme for women's history month in March. This year, the theme is \"Honoring Trailblazing Women in Labor and Business.\" \u003c/p>\n\u003cp>It's been a busy time for women lately, with the record-setting women's marches around the world last month, and calls for \u003ca href=\"https://www.womenstrikeus.org/\" target=\"_blank\">a Day Without Women general strike\u003c/a> today on International Women's Day.\u003c/p>\n\u003cp>In the food world, women have long had an impact on shaping what we eat and how we eat: from chefs to food advocates to restauranteurs. And nowhere has that been more true than in the Bay Area. Organizations like \u003ca href=\"https://womenchefs.org/\" target=\"_blank\">Women Chefs & Restauranteurs\u003c/a> and the \u003ca href=\"https://www.jamesbeard.org/womens-entrepreneurial-leadership-program\" target=\"_blank\">James Beard Foundation's Women Entrepreneurial Leadership Program\u003c/a> have been working to give more women resources to start their own restaurants and companies.\u003c/p>\n\u003cp>A number of local women chefs were acknowledged on \u003ca href=\"http://sf.eater.com/2017/2/15/14624108/james-beard-awards-semifinalists-san-francisco-bay-area-2017\" target=\"_blank\">this year's James Beard Award semifinalist list\u003c/a> (and some of them are listed below as well). And let's pay our respects to culinary icons who have passed away, like \u003ca href=\"http://zunicafe.com/\" target=\"_blank\">Zuni Cafe's\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/03/in-memoriam-judy-rodgers-of-zuni-cafe/\" target=\"_blank\">Judy Rogers\u003c/a> and Bette Kroening of \u003ca href=\"https://www.yelp.com/biz/bettes-oceanview-diner-berkeley\" target=\"_blank\">Bette's Oceanview Diner\u003c/a>. \u003c/p>\n\u003cp>Watch the Check, Please! Bay Area episode featuring Bette's:\u003cbr>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/I2rvNC1kpAQ'\n title='//www.youtube.com/embed/I2rvNC1kpAQ'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>To celebrate all that women do and the impact they have on our food, why not go out and eat at their restaurants. Here are some of our favorite female-owned or -run local spots, with a longer list below. This is certainly not every restaurant owned or managed by a woman, so please share your favorites in the comments if we missed them. \u003c/p>\n\u003ch2>Atelier Crenn\u003c/h2>\n\u003cp>\u003cstrong>Dominique Crenn\u003c/strong> became one of the highest rated female chefs in the U.S. in 2013 when her Atelier Crenn got two Michelin stars. Since then, she won a James Beard award and was named \"the World's Best Female Chef.\" It's all happened fairly quickly, which means it can be hard to come by reservations for the $315 multi-course tasting menu at her experimental, high-concept local, sustainable restaurant. (That's also why the restaurant will be moving to a ticketing system.) She's also opened \u003ca href=\"http://www.petitcrenn.com/\" target=\"_blank\">Petit Crenn\u003c/a>, focused on French cooking and her childhood.\u003c/p>\n\u003cp>Watch the Check, Please! Bay Area episode:\u003cbr>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/Y3q2cLxQVWI'\n title='//www.youtube.com/embed/Y3q2cLxQVWI'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003cstrong>\u003ca href=\"https://www.ateliercrenn.com/\" target=\"_blank\">Atelier Crenn\u003c/a>\u003c/strong>\u003cbr>\n3127 Fillmore St. [\u003ca href=\"https://goo.gl/8HNeV6\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Francisco, CA\u003cbr>\nPh: (415) 440-0460\u003cbr>\nHours: Tues-Thurs, 5:30am-8:30pm; Fri, Sat, 5pm-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ateliercrenn/\" target=\"_blank\">Atelier Crenn\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/ateliercrenn?lang=en\" target=\"_blank\">@AtelierCrenn\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/dominiquecrenn/?hl=en\" target=\"_blank\">@dominquecrenn\u003c/a>\u003cbr>\nPrice range: $$$$\u003c/p>\n\u003cfigure id=\"attachment_115730\" class=\"wp-caption aligncenter\" style=\"max-width: 864px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/64323_304628186269645_104264691_n.jpg\">\u003cimg class=\"size-full wp-image-115730\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/64323_304628186269645_104264691_n.jpg\" alt=\"El Molino Central\" width=\"864\" height=\"576\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/64323_304628186269645_104264691_n.jpg 864w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/64323_304628186269645_104264691_n-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/64323_304628186269645_104264691_n-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/64323_304628186269645_104264691_n-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/64323_304628186269645_104264691_n-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/64323_304628186269645_104264691_n-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/64323_304628186269645_104264691_n-520x347.jpg 520w\" sizes=\"(max-width: 864px) 100vw, 864px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">El Molino Central \u003ccite>(Courtesy of El Molino Central)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>El Molino Central\u003c/h2>\n\u003cp>Out of a casual taco spot at Boyes Hot Springs, chef \u003cstrong>Karen Taylor Waikiki\u003c/strong> serves up some of the surprisingly best Mexican food in Northern California. A molino is a kind of Mexican mill, where the community grounds its corn into masa. And here the masa is ground fresh. Try the tamales, made with local and seasonal ingredients, or the Oaxacan chicken mole -- and, of course, the tacos, especially the fish ones. It's not a fancy spot, but it is delicious. That's why Taylor Waikiki was nominated for a James Beard award. Chef Taylor Waikiki also sells her foods at a Primavera booth at the Saturday Ferry Plaza Farmers’ Market.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.elmolinocentral.com/\" target=\"_blank\">El Molino Central\u003c/a>\u003c/strong> (Will be featured on \u003ca href=\"https://ww2.kqed.org/checkplease/\" target=\"_blank\">Check, Please! Bay Area\u003c/a> Season 12)\u003cbr>\n11 Central Ave. [\u003ca href=\"https://goo.gl/8VKy0V\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSonoma, CA 95476\u003cbr>\nPh: (707) 939-1010\u003cbr>\nHours: 9am-9pm, daily\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/elmolinocentral/\" target=\"_blank\">El Molino Central\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/elmolinocentral/\" target=\"_blank\">@elmolinocentral\u003c/a>\u003cbr>\nPrice range: $\u003c/p>\n\u003ch2>Juhu Beach Club\u003c/h2>\n\u003cp> [\u003cstrong>CLOSED\u003c/strong> - check out Preeti Mistry's new spot, \u003ca href=\"https://www.navikitchen.com/\">Navi Kitchen\u003c/a>]\u003cbr>\nWhen \u003cstrong>Preeti Mistry\u003c/strong> opened Juhu Beach Club in 2013, it was the natural conclusion of what started as dinners she made for friends. After training at Le Cordon Bleu, Mistry went on to start her own pop-up restaurant of high-quality Indian food. She makes her dough by hand and her unique, quirky Indian street food, like lamb kofta and tamarind coconut curry, garnered the attention of fans. Mistry's worked as the executive chef at Google and was on Bravo's \"Top Chef.\" She also has been nominated for a well-deserved James Beard award.\u003c/p>\n\u003cfigure id=\"attachment_115733\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/13043702_1346255765390521_3689845172324670047_n.jpg\">\u003cimg class=\"size-full wp-image-115733\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/13043702_1346255765390521_3689845172324670047_n.jpg\" alt=\"Mistry at work.\" width=\"720\" height=\"960\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/13043702_1346255765390521_3689845172324670047_n.jpg 720w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/13043702_1346255765390521_3689845172324670047_n-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/13043702_1346255765390521_3689845172324670047_n-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/13043702_1346255765390521_3689845172324670047_n-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/13043702_1346255765390521_3689845172324670047_n-520x693.jpg 520w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mistry at work. \u003ccite>(Courtesy of Juhu Beach Club)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.juhubeachclub.com/\" target=\"_blank\">Juhu Beach Club\u003c/a>\u003c/strong>\u003cbr>\n5179 Telegraph Ave. [\u003ca href=\"https://goo.gl/sovHDO\" target=\"_blank\">map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 652-7350\u003cbr>\nHours: Brunch: Sat, Sun, 11am-2pm; Dinner: Tues-Sat, 5:30pm-9:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/JuhuBeachClub\" target=\"_blank\">Juhu Beach Club\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/juhubeachclub\" target=\"_blank\">@juhubeachclub\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/juhubeachclub/\" target=\"_blank\">@juhubeachclub\u003c/a>\u003cbr>\nPrice range: $$ (dinner: $20-30)\u003c/p>\n\u003cfigure id=\"attachment_115753\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/wings-2.jpg\">\u003cimg class=\"size-full wp-image-115753\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/wings-2.jpg\" alt=\"Kin Khao’s Pretty Hot Wings are glazed with a sriracha and tamarind sauce. \" width=\"1000\" height=\"664\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/wings-2.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/wings-2-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/wings-2-800x531.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/wings-2-768x510.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/wings-2-960x637.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/wings-2-240x159.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/wings-2-375x249.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/wings-2-520x345.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kin Khao’s Pretty Hot Wings are glazed with a sriracha and tamarind sauce. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Khin Khao\u003c/h2>\n\u003cp>\u003cstrong>Pim Techamuanvivit\u003c/strong> started as \u003ca href=\"http://chezpim.com/\" target=\"_blank\">a food blogger\u003c/a>, but moved into developing her own recipes and in 2014 opened Kin Khao. Kin Khao's goal is to \"liberate her beloved Thai cuisine from the tyranny of peanut sauce,\" and they do just that with a small menu that's big on innovation and short on pad thai. Inside the Parc 55 Hotel, try the cocktails and then move on to the papaya salad, the spicy wild boar Laab Kua, or a house favorite, Khao Kan Jin (a kind of banana leaf-wrapped steamed pork blood sausage). Or try the $60 prix fixe menu to get all the highlights.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://kinkhao.com/\" target=\"_blank\">Kin Khao\u003c/a>\u003c/strong> (Will be featured on \u003ca href=\"https://ww2.kqed.org/checkplease/\" target=\"_blank\">Check, Please! Bay Area\u003c/a> Season 12)\u003cbr>\n55 Cyril Magnin (entrance at the corner of Mason and Ellis) [\u003ca href=\"https://goo.gl/ImzN4d\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Francisco, CA 94102\u003cbr>\nPh: (415) 8362-7456\u003cbr>\nHours: Lunch: Mon-Sun, 11:30am-2pm; Dinner: Sun-Thurs, 5:30pm-10pm; Fri, Sat, 5:30pm-11pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/kinkhaoSF\" target=\"_blank\">Kin Khao\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/KinKhao\" target=\"_blank\">@KinKhao\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/kinkhao/\" target=\"_blank\">@kinkhao\u003c/a>\u003cbr>\nPrice: $$\u003c/p>\n\u003cfigure id=\"attachment_115754\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/14322687_1260013100695577_8223278424741203624_n.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/14322687_1260013100695577_8223278424741203624_n.jpg\" alt=\"A plate at Miss Ollie's\" width=\"640\" height=\"640\" class=\"size-full wp-image-115754\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/14322687_1260013100695577_8223278424741203624_n.jpg 640w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/14322687_1260013100695577_8223278424741203624_n-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/14322687_1260013100695577_8223278424741203624_n-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/14322687_1260013100695577_8223278424741203624_n-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/14322687_1260013100695577_8223278424741203624_n-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/14322687_1260013100695577_8223278424741203624_n-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/14322687_1260013100695577_8223278424741203624_n-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/14322687_1260013100695577_8223278424741203624_n-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/14322687_1260013100695577_8223278424741203624_n-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/14322687_1260013100695577_8223278424741203624_n-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/14322687_1260013100695577_8223278424741203624_n-150x150.jpg 150w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A plate at Miss Ollie's \u003ccite>(Courtesy of Miss Ollie's)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Miss Ollie's\u003c/h2>\n\u003cp>Here, it's all about the fried chicken. Plates full of delicious fried chicken. And, also, the island-style pork, the cornmeal fritters with honey, the plantains with garlic oil, and the jerk shrimp. Basically, you will be very full by the time you're done with a meal at Miss Ollie's. Opened and run by \u003cstrong>Sarah Kirnon\u003c/strong>, who was previously the chef at Hibiscus, Miss Ollie's is named after her grandma and offers up her take on the Caribbean food of her childhood. For what you get, the prices are low. Maybe that's why everyone orders more than they can eat. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.realmissolliesoakland.com/\" target=\"_blank\">Miss Ollie's\u003c/a>\u003c/strong> (Will be featured on \u003ca href=\"https://ww2.kqed.org/checkplease/\" target=\"_blank\">Check, Please! Bay Area\u003c/a> Season 12)\u003cbr>\n901 Washington St. [\u003ca href=\"https://goo.gl/6opRDl\" target=\"_blank\">map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 285-6188\u003cbr>\nHours: Lunch: Tues-Fri, 11:30am-2pm; Sat, 12-3pm; Dinner: Tues-Thurs, 5:30pm-9:30pm; Fri, 5:30pm-10:30pm; Sat, 5:30pm-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/MissOllies/\" target=\"_blank\">Miss Ollie's\u003c/a>\u003cbr>\nPrice: $$ (dinner: $10-20)\u003c/p>\n\u003ch2>SAN FRANCISCO\u003c/h2>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.frances-sf.com/\" target=\"_blank\">Frances\u003c/a>: Melissa Perello, chef & owner (The Castro)\u003c/li>\n\u003cli>\u003ca href=\"http://www.octavia-sf.com/\" target=\"_blank\">Octavia\u003c/a>: Melissa Perello, chef & owner (Pacific Heights)\u003c/li>\n\u003cli>\u003ca href=\"http://www.chefmelissaking.com/events/\" target=\"_blank\">Co+Lab\u003c/a>: Melissa King, chef (pop-up)\u003c/li>\n\u003cli>\u003ca href=\"http://bpatisserie.com/\" target=\"_blank\">b.patisserie\u003c/a>: Belinda Leong, head pastry chef & owner (Pacific Heights)\u003c/li>\n\u003cli>\u003ca href=\"http://frenchsoulfood.com/\" target=\"_blank\">Brenda’s French Soul Food\u003c/a>: Brenda Buenviaje, chef & co-owner, and Libby Truesdell, co-owner (Little Saigon)\u003c/li>\n\u003cli>\u003ca href=\"http://www.libbyjane.com/\" target=\"_blank\">Libby Jane\u003c/a>: Brenda Buenviaje, chef & co-owner, and Libby Truesdell, co-owner (Little Saigon)\u003c/li>\n\u003cli>\u003ca href=\"http://brendasmeatandthree.com/\" target=\"_blank\">Brenda’s Meat & Three\u003c/a>: Brenda Buenviaje, chef & co-owner, and Libby Truesdell, co-owner (Fillmore)\u003c/li>\n\u003cli>\u003ca href=\"http://statebirdsf.com/\" target=\"_blank\">State Bird Provisions\u003c/a>: Nicole Krasinski, chef proprietor (Western Addition)\u003c/li>\n\u003cli>\u003ca href=\"https://theprogress-sf.com/\" target=\"_blank\">the Progress\u003c/a>: Nicole Krasinski, chef proprietor (Western Addition)\u003c/li>\n\u003cli>\u003ca href=\"http://www.calarestaurant.com/\" target=\"_blank\">Cala\u003c/a>: Gabriela Cámara, chef (Hayes Valley) \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/09/22/chef-gabriela-camaras-cala-brings-coastal-mexican-food-to-san-francisco/\" target=\"_blank\">\u003cstrong>Read BAB review\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.boulevardrestaurant.com/\" target=\"_blank\">Boulevard\u003c/a>: Nancy Oakes, executive chef & co-owner, Dana Younkin, chef, and Lisa Lu, pastry chef (The Embarcadero)\u003c/li>\n\u003cli>\u003ca href=\"http://www.prospectsf.com/\" target=\"_blank\">Prospect\u003c/a>: Pamela Mazzola, chef & partner (Downtown)\u003c/li>\n\u003cli>\u003ca href=\"https://www.a16pizza.com/\" target=\"_blank\">A16\u003c/a>: Shelley Lindgren, wine director (The Marina)\u003c/li>\n\u003cli>\u003ca href=\"http://www.foreigncinema.com/\" target=\"_blank\">Foreign Cinema\u003c/a>: Gayle Pirie, chef & co-owner (The Mission)\u003c/li>\n\u003cli>\u003ca href=\"http://daflora.com/\" target=\"_blank\">Da Flora\u003c/a>: Flora Gaspar, owner (North Beach) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=k67ErJFdZ3Q\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"http://www.jardiniere.com/\" target=\"_blank\">Jardiniere\u003c/a>: Traci Des Jardins, chef & owner (Hayes Valley) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=aqMaj2erTtQ\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"http://auntieaprils.net/\" target=\"_blank\">Auntie April’s\u003c/a>: April Spears, chef & owner (Bayview) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=9obIsLo2Sj0\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"http://toscacafesf.com/\" target=\"_blank\">Tosca Cafe\u003c/a>: April Bloomfield, chef & owner (Jackson Square)\u003c/li>\n\u003c/ul>\n\u003ch2>EAST BAY\u003c/h2>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.brownsugarkitchen.com/\" target=\"_blank\">Brown Sugar Kitchen\u003c/a>: Tanya Holland, executive chef & owner (Oakland) \u003ca href=\"https://www.youtube.com/watch?v=BOUE6BeOsjQ\" target=\"_blank\">\u003cstrong>Watch Check, Please! Bay Area review\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.chezpanisse.com/intro.php\" target=\"_blank\">Chez Panisse\u003c/a>: Alice Waters, executive chef & owner (Berkeley)\u003c/li>\n\u003cli>\u003ca href=\"http://salutemarinabay.com/\" target=\"_blank\">Salute e Vita Ristorante\u003c/a>: Menbu Akililu, owner (Richmond) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=9cM4_mDYGCQ\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"https://www.facebook.com/souksavanhrestaurant\" target=\"_blank\">Souk Savanh:\u003c/a> Nai O. Saelee, chef & owner (Oakland) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=zxTpQGcBPrg\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/guerilla-cafe-berkeley\" target=\"_blank\">Guerilla Café\u003c/a>: Andrea Ali, chef & co-owner, Kobu Konte, co-owner, and Rachel Konte, co-owner (Berkeley) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=QjCJDQP1p-o\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"http://lannathailivermore.com/\" target=\"_blank\">Lanna Thai\u003c/a>: Prakin Chaipan-Gamble, executive chef & owner (Livermore) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=JFZOxrG1UjM\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"http://www.cosechacafe.com/\" target=\"_blank\">Cosecha\u003c/a>: Dominica Rice Cisneros, chef & owner (Oakland) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=kMzvLA1mLb0\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"http://www.oicbowlchinese.com/\" target=\"_blank\">Oi-C Bowl\u003c/a>: Linda Lam, owner (Walnut Creek) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=010thqU70yU\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"http://www.thecookandherfarmer.com/\" target=\"_blank\">The Cook and Her Farmer\u003c/a>: Romney Steele, chef & co-owner (Oakland) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=Mx0XLXBaVaI\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"http://www.souleyvegan.com/home.html\" target=\"_blank\">Souley Vegan\u003c/a>: Tamearra Dyson, chef & owner (Oakland) \u003c/li>\n\u003cli>\u003ca href=\"http://driplineoakland.com/\" target=\"_blank\">Drip Line\u003c/a>: Nora Dunning, executive chef & partner (Oakland) \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/03/01/drip-line-brings-soulful-singapore-inspired-food-to-west-oakland/\" target=\"_blank\">\u003cstrong>Read BAB review\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.nyumbai.com/#new-page-1\" target=\"_blank\">Nyum Bai\u003c/a>: Nite Yun, chef & owner (Emeryville) \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/02/10/noodle-soups-share-cambodian-culture-at-nyum-bai/\" target=\"_blank\">\u003cstrong>Read BAB review\u003c/strong>\u003c/a>\u003c/li>\n\u003c/ul>\n\u003ch2>SOUTH BAY\u003c/h2>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.pastamoon.com/\" target=\"_blank\">Pasta Moon\u003c/a>: Kim Levin, chef & owner (Half Moon Bay) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=hBGOeh7RHlg\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"https://www.cooleatz.com/flea-st-cafe\" target=\"_blank\">Flea Street Café\u003c/a>: Jesse Ziff Cool, chef & owner (Menlo Park) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=UZs1UvICNQQ\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"https://www.lilliemaeshouse.com/\" target=\"_blank\">Lillie Mae’s House of Soul Food\u003c/a>: Rhonda Manning, chef & owner (Santa Clara) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=0dNPpGAnQWk\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/to-bang-santa-clara\" target=\"_blank\">To Bang Korean BBQ\u003c/a>: Ji Yeon Kim, owner (Santa Clara) \u003ca href=\"https://www.youtube.com/watch?v=2Av8QKQQjvA\" target=\"_blank\">\u003cstrong>Watch Check, Please! Bay Area review\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://tamarinerestaurant.com/\" target=\"_blank\">Tamarine Restaurant and Gallery\u003c/a>: Tanya Hyunh Hartley, co-owner, and Tammy Hyunh, executive chef & co-owner (Palo Alto) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=vwN5KBEThKw\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003c/ul>\n\u003ch2>NORTH BAY\u003c/h2>\n\u003cul>\n\u003cli>\u003ca href=\"http://mustardsgrill.com/\" target=\"_blank\">Mustards Grill\u003c/a>: Cindy Pawclyn, owner & executive chef (Napa) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=C4dx4oQIFb4\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"https://www.huaracheloco.com/\" target=\"_blank\">El Huarache Loco\u003c/a>: Veronica Salazar, chef & owner (Larkspur & San Francisco) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=hdSUAA_tZuw\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"https://www.copitarestaurant.com/\" target=\"_blank\">Copita Tequileria y Comida\u003c/a>: Joanne Weir, owner (Sausalito) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=fIfcqxUAvbY\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"http://lodgeattiburon.com/amenities/tiburon-tavern/\" target=\"_blank\">Tiburon Tavern\u003c/a>: Mo L’Esperance, chef (Tiburon)\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>\u003cstrong>Clarification in Kin Khao segment:\u003c/strong> The original phrasing about ownership was unclear. Pim Techamuanvivit is the owner of Kin Khao. Michael Gaines was the chef de cuisine when the restaurant opened in 2014 but left the position in 2015.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Celebrate Black History Month at These Black-Owned Bay Area Restaurants",
"title": "Celebrate Black History Month at These Black-Owned Bay Area Restaurants",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"https://en.wikipedia.org/wiki/Black_History_Month\" target=\"_blank\">Black History Month\u003c/a> can provide an opportunity to learn about and explore the various cuisines locally available at black-owned restaurants.\u003c/p>\n\u003cp>Below we showcase a few of our favorites as well as a longer list that includes restaurants plus other food and drink establishments in San Francisco, Oakland, the South Bay and on the Peninsula. You can also watch video reviews of some of the spots featured on KQED's \u003ca href=\"https://ww2.kqed.org/checkplease/\">Check, Please! Bay Area\u003c/a>. This list does not include \u003cem>every\u003c/em> black-owned restaurant or bar in the whole Bay Area, so please feel free to add any favorites we may have missed in the comments.\u003c/p>\n\u003ch2>Pican\u003c/h2>\n\u003cp>An Oakland favorite, Pican serves Southern cuisine and over 100 bourbons. Owner Michael LeBlanc has long brought the cuisine of his native New Orleans to mix with local ingredients and a California touch. Expect fried green tomatoes, grits, beignets, and fried chicken. But it isn't just about the food here. There's also an extensive and ornate bar/lounge, which is open longer than the restaurant's brunch, lunch, or dinner hours. And LeBlanc has announced a soon-to-open sister restaurant in Pleasanton.\u003c/p>\n\u003cp>The restaurant will also be offering \u003ca href=\"http://picanrestaurant.com/event/bold-flavors-black-history-month/\">special Black History Month menus\u003c/a> that change each week of the month, following \"the progression of black heritage from Africa, through the South and up to the northern United States,\" wrote Chef Jerome “Spike” Williams.\u003c/p>\n\u003cp>\u003cstrong>Watch the Check, Please! Bay Area review of Pican:\u003c/strong>\u003cbr>\nhttps://www.youtube.com/watch?v=DrclRwKWMFM\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://picanrestaurant.com/\">\u003cstrong>Pican Restaurant\u003c/strong>\u003c/a> [\u003ca href=\"https://sf.eater.com/2017/6/7/15759928/oakland-pican-to-close\">CLOSED 6/17\u003c/a>]\u003cbr>\n2295 Broadway [\u003ca href=\"http://goo.gl/3u5ZE0\">map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 834-1000\u003cbr>\nHours: Mon-Thu, 11:30am-2pm, 5-9pm; Fri, 11:30am-2pm, 5-10:30pm; Sat, 10:30am-2pm, 5-10:30pm; Sun, 10:30am-2:30pm, 5-9pm (lounge open longer hours)\u003cbr>\nFacebook:\u003ca href=\"https://www.facebook.com/Pic%C3%A1n-Restaurant-123245513784/?ref=hl\"> Pican Restaurant\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/PicanRestaurant\">@PicanRestaurant\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/pican_restaurant/\">@pican_restaurant\u003c/a>\u003cbr>\nPrice range: $$$ (dinner, $35-60)\u003c/p>\n\u003ch2>Brown Sugar Kitchen\u003c/h2>\n\u003cp>Chef and owner Tanya Holland has made Brown Sugar Kitchen the place to be for brunch and lunch in West Oakland. Trained in formal French cooking at La Varenne Ecole de Cuisine, Holland has found innovative ways to serve up soul food, with a very specific Oakland take on the flavors. And she's won a \u003cem>lot\u003c/em> of awards doing it. (Holland also headed up B-Side BBQ, which became B-Side Baking Company, which closed its doors in late 2015.)\u003c/p>\n\u003cp>You'll want to try the cornmeal caramelized waffles and buttermilk fried chicken, which are the restaurant's signature items. For lunch, it's all about the jerk chicken, mashed yams, and pineapple-onion salsa. Brown Sugar Kitchen may be in a more industrial area than many of the trendiest Oakland restaurants, but that hasn't deterred the crowds (and Holland has worked with the local community to build a much-loved home for her cuisine). Expect a line, especially for brunch, and you can't make reservations.\u003c/p>\n\u003cp>Tanya Holland is also KQED Food's first chef to be featured in the series \u003cstrong>Celebrity Chefs\u003c/strong>. \u003ca href=\"https://ww2.kqed.org/bayareabites/series/celebrity-chefs-recipes/\">\u003cstrong>Check out her recipes!\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Listen to \u003ca href=\"https://ww2.kqed.org/forum/2014/12/16/brown-sugar-kitchens-tanya-hollands-down-home-recipes-from-west-oakland/\">Tanya Holland on KQED's Forum\u003c/a>, talking about her cookbook.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Watch the Check, Please! Bay Area episode featuring Brown Sugar Kitchen\u003c/strong>\u003cbr>\nhttps://youtu.be/BOUE6BeOsjQ\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.brownsugarkitchen.com/\">Brown Sugar Kitchen\u003c/a>\u003cbr>\n\u003c/strong>2435 Mandela Parkway [\u003ca href=\"https://goo.gl/fWhsWo\">map\u003c/a>]\u003cbr>\nOakland, California 94607\u003cbr>\nPh: (510) 839-7685\u003cbr>\nHours: Tue-Sat, 7am-3pm; Sun, 8am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/brownsugarkitchen/\">Brown Sugar Kitchen\u003cbr>\n\u003c/a>Twitter: \u003ca href=\"https://twitter.com/brownsugarkitch\">@brownsugarkitch\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/mstanyaholland/\">@mstanyaholland\u003c/a>\u003cbr>\nPrice range: $$ (lunch $10-15)\u003c/p>\n\u003ch2>1300 on Fillmore\u003c/h2>\n\u003cp>Nine years ago, 1300 on Fillmore opened in the Fillmore Heritage Center with a plan to help revitalize the neighborhood. While a few other things in that building closed, like Yoshi's, 1300 on Fillmore has thrived. It's a jazzy, swinging club, with live music most Friday and weekend nights and an expansive bar.\u003c/p>\n\u003cp>Executive chef and co-owner David Lawrence serves Southern cuisine with local California ingredients. This turns into one-of-a-kind creations like fresh water shrimp hush puppies, barbecue shrimp n' grits, and the signature 1300 Black Skillet Fried Chicken, with a crust of garlic powder and fresh herbs -- all of which he tends to call \"supper\" at his buzzing supper club. Leave room for beignets and chocolate banana pie with peanut butter ice cream. In 2015, Lawrence also opened \u003ca href=\"http://blackbarkbbq.com/\" target=\"_blank\">Black Bark BBQ\u003c/a> serving “San Francisco style” barbecue directly across the street from 1300 on Fillmore.\u003c/p>\n\u003cp>To celebrate Black History Month check out \u003ca href=\"http://onemarket.com/happenings/\">Soul to Souls pop-up dinner on Feb. 22\u003c/a> from 1300 on Fillmore chef David Lawrence and One Market chef Mark Dommen.\u003c/p>\n\u003cp>\u003cstrong>Watch the Check, Please! Bay Area review of 1300 on Fillmore:\u003c/strong>\u003cbr>\nhttps://www.youtube.com/watch?v=gRgtpPcvnS0\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.1300fillmore.com/\">1300 on Fillmore\u003c/a>\u003c/strong> [CLOSED 10/17, \u003ca href=\"http://www.sfchronicle.com/insidescoop/article/1300-on-Fillmore-shuts-down-12291448.php\">might reopen in 2018\u003c/a>]\u003cbr>\n1300 Fillmore Street [\u003ca href=\"https://goo.gl/xm3fDQ\">map\u003c/a>]\u003cbr>\nSan Francisco, CA 94115\u003cbr>\nPh: (\u003cspan id=\"yui_3_17_2_1_1486594083469_9505\">415) 771-7100\u003c/span>\u003cbr>\nHours: Tue-Thu, 5:30-10pm; Fri, Sat, 5:30-11pm; Sun, 11am-3pm, 5:30-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/1300fillmore\">1300 Fillmore\u003c/a>\u003ca href=\"https://www.facebook.com/brownsugarkitchen/\">\u003cbr>\n\u003c/a>Twitter: \u003ca href=\"https://twitter.com/1300onFillmore\">@1300onFillmore\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/1300onfillmore/\">@1300onFillmore\u003c/a>\u003cbr>\nPrice range: $$ (dinner $20-30)\u003c/p>\n\u003cp>\u003cb>San Francisco\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan class=\"s2\">\u003ca href=\"https://www.yelp.com/biz/miyako-old-fashioned-ice-cream-san-francisco\">Miyako Old-Fashioned Ice Cream\u003c/a> (Fillmore)\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"http://auntieaprilsf.com/users/awp.php?ln=726512\">Auntie April’s\u003c/a> (Bayview) \u003ca href=\"https://www.youtube.com/watch?v=9obIsLo2Sj0\">\u003cstrong>Watch Check, Please! Bay Area review\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.bissapbaobab.com/\">Bissap Baobab\u003c/a> (The Mission & Oakland)\u003c/li>\n\u003cli>\u003ca href=\"http://www.shebapianolounge.com/\">Sheba Piano Lounge\u003c/a> (Fillmore)\u003c/li>\n\u003cli>\u003ca href=\"http://www.farmerbrownsf.com/\">farmerbrown\u003c/a> (Tenderloin) \u003ca href=\"https://www.youtube.com/watch?v=VeQVXbivF2Q\">\u003cstrong>Watch Check, Please! Bay Area review\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.littleskilletsf.com/\">Little Skillet\u003c/a> (China Basin)\u003c/li>\n\u003cli>\u003ca href=\"http://queenslapoboys.com/\">Queen’s Louisiana Po-Boy Cafe\u003c/a> (Bayview)\u003c/li>\n\u003cli>\u003ca href=\"http://www.radioafricakitchen.com/\">Radio Africa Kitchen\u003c/a> (Bayview) - Check out their \u003ca href=\"http://www.radioafricakitchen.com/events/\">Community Tuesdays events\u003c/a> this month\u003c/li>\n\u003cli>\u003ca href=\"http://samjordanbar.com/\">Sam Jordan’s Bar\u003c/a> (Bayview)\u003c/li>\n\u003cli>\u003ca href=\"http://letseatbbq.org/\">Let’s Eat BBQ & More\u003c/a> (Bayview)\u003c/li>\n\u003cli>\u003ca href=\"http://friscofried.biz/\">Frisco Fried\u003c/a> (Bayview)\u003c/li>\n\u003cli>\u003ca href=\"http://www.yvonnessouthernsweets.com/\">Yvonne’s Southern Sweets\u003c/a> (Bayview)\u003c/li>\n\u003cli>\u003ca href=\"http://www.sweetinspirationbakery.com/\">Sweet Inspiration Bakery and Cafe\u003c/a> (Duboce Triangle)\u003c/li>\n\u003cli>\u003ca href=\"http://www.amawelessouthafricankitchen.com/\">Amawele’s South African Kitchen\u003c/a> (Embarcadero)\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/club-waziema-san-francisco\">Club Waziema\u003c/a> (Panhandle)\u003c/li>\n\u003cli>\u003ca href=\"http://www.twojacksniksplace.com/\">Two Jacks Nik's Place\u003c/a> (Hayes Valley)\u003c/li>\n\u003cli>\u003ca href=\"http://blackbarkbbq.com/\">Black Bark BBQ\u003c/a> (Fillmore)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>South Bay/Peninsula\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.savannajazz.com/\">Savanna Jazz Club\u003c/a> (San Carlos)\u003c/li>\n\u003cli>\u003ca href=\"https://www.lilliemaeshouse.com/\">Lillie Mae’s House of Soul Food\u003c/a> (Santa Clara) \u003ca href=\"https://www.youtube.com/watch?v=0dNPpGAnQWk\">\u003cstrong>Watch Check, Please! Bay Area review\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/jubba-restaurant-san-jose?osq=black+owned+restaurant\">Jubba Somali Restaurant\u003c/a> (San Jose)\u003c/li>\n\u003cli>\u003ca href=\"http://www.backayard.net/\">Back a Yard Caribbean Grill\u003c/a> (Menlo Park & San Jose) \u003ca href=\"https://www.youtube.com/watch?v=KStDpjwoBrM\">\u003cstrong>Watch Check, Please! Bay Area review\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://waliaethiopian.com/\">Walia Ethiopian Cuisine\u003c/a> (San Jose)\u003c/li>\n\u003cli>\u003ca href=\"http://zeniethiopianrestaurant.com/\">Zeni Ethiopian Restaurant\u003c/a> (San Jose) \u003ca href=\"https://www.youtube.com/watch?v=kIt9-sOvTTE\">\u003cstrong>Watch Check, Please! Bay Area review\u003c/strong>\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cb>East Bay\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.lenassoulfoodcafe.com/\">Lena’s Soul Food Cafe\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"http://kingston11eats.com/Home\">Kingston 11 Cuisine\u003c/a> (Oakland) \u003ca href=\"https://www.youtube.com/watch?v=qreZIi4UUeo\">\u003cstrong>Watch Check, Please! Bay Area review\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.nelliessoulfood.com/index.html\">Nellie’s Soul Food\u003c/a>(Oakland)\u003c/li>\n\u003cli>\u003ca href=\"http://southerncafe2000.com/\">Southern Cafe\u003c/a> (Oakland and Antioch)\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/lois-the-pie-queen-oakland\">Lois the Pie Queen\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"http://homeofchickenandwaffles.com/\">Home of Chicken and Waffles\u003c/a> (Oakland, Walnut Creek, and Daly City)\u003c/li>\n\u003cli>\u003ca href=\"http://www.souleyvegan.com/\">Souley Vegan\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/gennys-bbq-oakland-2\">Genny’s BBQ\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"http://www.realmissolliesoakland.com/\">Miss Ollie’s\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/elves-bbq-and-soul-food-oakland\">Elve’s BBQ & Soul Food\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"http://eandjbbq.com/\">Everett & Jones Barbeque\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/aqua-fresh-seafoods-oakland\">Aqua Fresh Seafoods\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/red-sea-restaurant-oakland\">Red Sea Restaurant & Bar\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/uncle-willies-bbq-and-fish-oakland\">Uncle Willie’s Original BBQ & Fish\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"https://pietisserie.com/\">PieTisserie\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"http://nkcoakland.com/\">New Karibbean City\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"http://geoffreyslive.com/\">Goeffrey's Inner Circle\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"http://www.addisethiopian.com/\">Addis Ethiopian Restaurant\u003c/a> (Oakland) \u003ca href=\"https://www.youtube.com/watch?v=KV0LBRYkwmc\">\u003cstrong>Watch Check, Please! Bay Area review\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.enssaro.com/\">Ensarro Ethiopian\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"http://www.milikispot.com/\">Miliki\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"http://suyaafricangrill.com/\">Suya African Grill\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"http://enathoneywine.com/\">ENAT Honey Winery\u003c/a> (Oakland)\u003c/li>\n\u003c/ul>\n\n",
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"excerpt": "Black History Month can provide an opportunity to learn about and explore the various cuisines locally available at black-owned restaurants.\r\n",
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"description": "Black History Month can provide an opportunity to learn about and explore the various cuisines locally available at black-owned restaurants.\r\n",
"title": "Celebrate Black History Month at These Black-Owned Bay Area Restaurants | KQED",
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"headline": "Celebrate Black History Month at These Black-Owned Bay Area Restaurants",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"https://en.wikipedia.org/wiki/Black_History_Month\" target=\"_blank\">Black History Month\u003c/a> can provide an opportunity to learn about and explore the various cuisines locally available at black-owned restaurants.\u003c/p>\n\u003cp>Below we showcase a few of our favorites as well as a longer list that includes restaurants plus other food and drink establishments in San Francisco, Oakland, the South Bay and on the Peninsula. You can also watch video reviews of some of the spots featured on KQED's \u003ca href=\"https://ww2.kqed.org/checkplease/\">Check, Please! Bay Area\u003c/a>. This list does not include \u003cem>every\u003c/em> black-owned restaurant or bar in the whole Bay Area, so please feel free to add any favorites we may have missed in the comments.\u003c/p>\n\u003ch2>Pican\u003c/h2>\n\u003cp>An Oakland favorite, Pican serves Southern cuisine and over 100 bourbons. Owner Michael LeBlanc has long brought the cuisine of his native New Orleans to mix with local ingredients and a California touch. Expect fried green tomatoes, grits, beignets, and fried chicken. But it isn't just about the food here. There's also an extensive and ornate bar/lounge, which is open longer than the restaurant's brunch, lunch, or dinner hours. And LeBlanc has announced a soon-to-open sister restaurant in Pleasanton.\u003c/p>\n\u003cp>The restaurant will also be offering \u003ca href=\"http://picanrestaurant.com/event/bold-flavors-black-history-month/\">special Black History Month menus\u003c/a> that change each week of the month, following \"the progression of black heritage from Africa, through the South and up to the northern United States,\" wrote Chef Jerome “Spike” Williams.\u003c/p>\n\u003cp>\u003cstrong>Watch the Check, Please! Bay Area review of Pican:\u003c/strong>\u003cbr>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/DrclRwKWMFM'\n title='//www.youtube.com/embed/DrclRwKWMFM'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://picanrestaurant.com/\">\u003cstrong>Pican Restaurant\u003c/strong>\u003c/a> [\u003ca href=\"https://sf.eater.com/2017/6/7/15759928/oakland-pican-to-close\">CLOSED 6/17\u003c/a>]\u003cbr>\n2295 Broadway [\u003ca href=\"http://goo.gl/3u5ZE0\">map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 834-1000\u003cbr>\nHours: Mon-Thu, 11:30am-2pm, 5-9pm; Fri, 11:30am-2pm, 5-10:30pm; Sat, 10:30am-2pm, 5-10:30pm; Sun, 10:30am-2:30pm, 5-9pm (lounge open longer hours)\u003cbr>\nFacebook:\u003ca href=\"https://www.facebook.com/Pic%C3%A1n-Restaurant-123245513784/?ref=hl\"> Pican Restaurant\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/PicanRestaurant\">@PicanRestaurant\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/pican_restaurant/\">@pican_restaurant\u003c/a>\u003cbr>\nPrice range: $$$ (dinner, $35-60)\u003c/p>\n\u003ch2>Brown Sugar Kitchen\u003c/h2>\n\u003cp>Chef and owner Tanya Holland has made Brown Sugar Kitchen the place to be for brunch and lunch in West Oakland. Trained in formal French cooking at La Varenne Ecole de Cuisine, Holland has found innovative ways to serve up soul food, with a very specific Oakland take on the flavors. And she's won a \u003cem>lot\u003c/em> of awards doing it. (Holland also headed up B-Side BBQ, which became B-Side Baking Company, which closed its doors in late 2015.)\u003c/p>\n\u003cp>You'll want to try the cornmeal caramelized waffles and buttermilk fried chicken, which are the restaurant's signature items. For lunch, it's all about the jerk chicken, mashed yams, and pineapple-onion salsa. Brown Sugar Kitchen may be in a more industrial area than many of the trendiest Oakland restaurants, but that hasn't deterred the crowds (and Holland has worked with the local community to build a much-loved home for her cuisine). Expect a line, especially for brunch, and you can't make reservations.\u003c/p>\n\u003cp>Tanya Holland is also KQED Food's first chef to be featured in the series \u003cstrong>Celebrity Chefs\u003c/strong>. \u003ca href=\"https://ww2.kqed.org/bayareabites/series/celebrity-chefs-recipes/\">\u003cstrong>Check out her recipes!\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Listen to \u003ca href=\"https://ww2.kqed.org/forum/2014/12/16/brown-sugar-kitchens-tanya-hollands-down-home-recipes-from-west-oakland/\">Tanya Holland on KQED's Forum\u003c/a>, talking about her cookbook.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Watch the Check, Please! Bay Area episode featuring Brown Sugar Kitchen\u003c/strong>\u003cbr>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/BOUE6BeOsjQ'\n title='//www.youtube.com/embed/BOUE6BeOsjQ'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003cstrong>\u003ca href=\"http://www.brownsugarkitchen.com/\">Brown Sugar Kitchen\u003c/a>\u003cbr>\n\u003c/strong>2435 Mandela Parkway [\u003ca href=\"https://goo.gl/fWhsWo\">map\u003c/a>]\u003cbr>\nOakland, California 94607\u003cbr>\nPh: (510) 839-7685\u003cbr>\nHours: Tue-Sat, 7am-3pm; Sun, 8am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/brownsugarkitchen/\">Brown Sugar Kitchen\u003cbr>\n\u003c/a>Twitter: \u003ca href=\"https://twitter.com/brownsugarkitch\">@brownsugarkitch\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/mstanyaholland/\">@mstanyaholland\u003c/a>\u003cbr>\nPrice range: $$ (lunch $10-15)\u003c/p>\n\u003ch2>1300 on Fillmore\u003c/h2>\n\u003cp>Nine years ago, 1300 on Fillmore opened in the Fillmore Heritage Center with a plan to help revitalize the neighborhood. While a few other things in that building closed, like Yoshi's, 1300 on Fillmore has thrived. It's a jazzy, swinging club, with live music most Friday and weekend nights and an expansive bar.\u003c/p>\n\u003cp>Executive chef and co-owner David Lawrence serves Southern cuisine with local California ingredients. This turns into one-of-a-kind creations like fresh water shrimp hush puppies, barbecue shrimp n' grits, and the signature 1300 Black Skillet Fried Chicken, with a crust of garlic powder and fresh herbs -- all of which he tends to call \"supper\" at his buzzing supper club. Leave room for beignets and chocolate banana pie with peanut butter ice cream. In 2015, Lawrence also opened \u003ca href=\"http://blackbarkbbq.com/\" target=\"_blank\">Black Bark BBQ\u003c/a> serving “San Francisco style” barbecue directly across the street from 1300 on Fillmore.\u003c/p>\n\u003cp>To celebrate Black History Month check out \u003ca href=\"http://onemarket.com/happenings/\">Soul to Souls pop-up dinner on Feb. 22\u003c/a> from 1300 on Fillmore chef David Lawrence and One Market chef Mark Dommen.\u003c/p>\n\u003cp>\u003cstrong>Watch the Check, Please! Bay Area review of 1300 on Fillmore:\u003c/strong>\u003cbr>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/gRgtpPcvnS0'\n title='//www.youtube.com/embed/gRgtpPcvnS0'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003cstrong>\u003ca href=\"http://www.1300fillmore.com/\">1300 on Fillmore\u003c/a>\u003c/strong> [CLOSED 10/17, \u003ca href=\"http://www.sfchronicle.com/insidescoop/article/1300-on-Fillmore-shuts-down-12291448.php\">might reopen in 2018\u003c/a>]\u003cbr>\n1300 Fillmore Street [\u003ca href=\"https://goo.gl/xm3fDQ\">map\u003c/a>]\u003cbr>\nSan Francisco, CA 94115\u003cbr>\nPh: (\u003cspan id=\"yui_3_17_2_1_1486594083469_9505\">415) 771-7100\u003c/span>\u003cbr>\nHours: Tue-Thu, 5:30-10pm; Fri, Sat, 5:30-11pm; Sun, 11am-3pm, 5:30-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/1300fillmore\">1300 Fillmore\u003c/a>\u003ca href=\"https://www.facebook.com/brownsugarkitchen/\">\u003cbr>\n\u003c/a>Twitter: \u003ca href=\"https://twitter.com/1300onFillmore\">@1300onFillmore\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/1300onfillmore/\">@1300onFillmore\u003c/a>\u003cbr>\nPrice range: $$ (dinner $20-30)\u003c/p>\n\u003cp>\u003cb>San Francisco\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan class=\"s2\">\u003ca href=\"https://www.yelp.com/biz/miyako-old-fashioned-ice-cream-san-francisco\">Miyako Old-Fashioned Ice Cream\u003c/a> (Fillmore)\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"http://auntieaprilsf.com/users/awp.php?ln=726512\">Auntie April’s\u003c/a> (Bayview) \u003ca href=\"https://www.youtube.com/watch?v=9obIsLo2Sj0\">\u003cstrong>Watch Check, Please! Bay Area review\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.bissapbaobab.com/\">Bissap Baobab\u003c/a> (The Mission & Oakland)\u003c/li>\n\u003cli>\u003ca href=\"http://www.shebapianolounge.com/\">Sheba Piano Lounge\u003c/a> (Fillmore)\u003c/li>\n\u003cli>\u003ca href=\"http://www.farmerbrownsf.com/\">farmerbrown\u003c/a> (Tenderloin) \u003ca href=\"https://www.youtube.com/watch?v=VeQVXbivF2Q\">\u003cstrong>Watch Check, Please! Bay Area review\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.littleskilletsf.com/\">Little Skillet\u003c/a> (China Basin)\u003c/li>\n\u003cli>\u003ca href=\"http://queenslapoboys.com/\">Queen’s Louisiana Po-Boy Cafe\u003c/a> (Bayview)\u003c/li>\n\u003cli>\u003ca href=\"http://www.radioafricakitchen.com/\">Radio Africa Kitchen\u003c/a> (Bayview) - Check out their \u003ca href=\"http://www.radioafricakitchen.com/events/\">Community Tuesdays events\u003c/a> this month\u003c/li>\n\u003cli>\u003ca href=\"http://samjordanbar.com/\">Sam Jordan’s Bar\u003c/a> (Bayview)\u003c/li>\n\u003cli>\u003ca href=\"http://letseatbbq.org/\">Let’s Eat BBQ & More\u003c/a> (Bayview)\u003c/li>\n\u003cli>\u003ca href=\"http://friscofried.biz/\">Frisco Fried\u003c/a> (Bayview)\u003c/li>\n\u003cli>\u003ca href=\"http://www.yvonnessouthernsweets.com/\">Yvonne’s Southern Sweets\u003c/a> (Bayview)\u003c/li>\n\u003cli>\u003ca href=\"http://www.sweetinspirationbakery.com/\">Sweet Inspiration Bakery and Cafe\u003c/a> (Duboce Triangle)\u003c/li>\n\u003cli>\u003ca href=\"http://www.amawelessouthafricankitchen.com/\">Amawele’s South African Kitchen\u003c/a> (Embarcadero)\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/club-waziema-san-francisco\">Club Waziema\u003c/a> (Panhandle)\u003c/li>\n\u003cli>\u003ca href=\"http://www.twojacksniksplace.com/\">Two Jacks Nik's Place\u003c/a> (Hayes Valley)\u003c/li>\n\u003cli>\u003ca href=\"http://blackbarkbbq.com/\">Black Bark BBQ\u003c/a> (Fillmore)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>South Bay/Peninsula\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.savannajazz.com/\">Savanna Jazz Club\u003c/a> (San Carlos)\u003c/li>\n\u003cli>\u003ca href=\"https://www.lilliemaeshouse.com/\">Lillie Mae’s House of Soul Food\u003c/a> (Santa Clara) \u003ca href=\"https://www.youtube.com/watch?v=0dNPpGAnQWk\">\u003cstrong>Watch Check, Please! Bay Area review\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/jubba-restaurant-san-jose?osq=black+owned+restaurant\">Jubba Somali Restaurant\u003c/a> (San Jose)\u003c/li>\n\u003cli>\u003ca href=\"http://www.backayard.net/\">Back a Yard Caribbean Grill\u003c/a> (Menlo Park & San Jose) \u003ca href=\"https://www.youtube.com/watch?v=KStDpjwoBrM\">\u003cstrong>Watch Check, Please! Bay Area review\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://waliaethiopian.com/\">Walia Ethiopian Cuisine\u003c/a> (San Jose)\u003c/li>\n\u003cli>\u003ca href=\"http://zeniethiopianrestaurant.com/\">Zeni Ethiopian Restaurant\u003c/a> (San Jose) \u003ca href=\"https://www.youtube.com/watch?v=kIt9-sOvTTE\">\u003cstrong>Watch Check, Please! Bay Area review\u003c/strong>\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cb>East Bay\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.lenassoulfoodcafe.com/\">Lena’s Soul Food Cafe\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"http://kingston11eats.com/Home\">Kingston 11 Cuisine\u003c/a> (Oakland) \u003ca href=\"https://www.youtube.com/watch?v=qreZIi4UUeo\">\u003cstrong>Watch Check, Please! Bay Area review\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.nelliessoulfood.com/index.html\">Nellie’s Soul Food\u003c/a>(Oakland)\u003c/li>\n\u003cli>\u003ca href=\"http://southerncafe2000.com/\">Southern Cafe\u003c/a> (Oakland and Antioch)\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/lois-the-pie-queen-oakland\">Lois the Pie Queen\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"http://homeofchickenandwaffles.com/\">Home of Chicken and Waffles\u003c/a> (Oakland, Walnut Creek, and Daly City)\u003c/li>\n\u003cli>\u003ca href=\"http://www.souleyvegan.com/\">Souley Vegan\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/gennys-bbq-oakland-2\">Genny’s BBQ\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"http://www.realmissolliesoakland.com/\">Miss Ollie’s\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/elves-bbq-and-soul-food-oakland\">Elve’s BBQ & Soul Food\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"http://eandjbbq.com/\">Everett & Jones Barbeque\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/aqua-fresh-seafoods-oakland\">Aqua Fresh Seafoods\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/red-sea-restaurant-oakland\">Red Sea Restaurant & Bar\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/uncle-willies-bbq-and-fish-oakland\">Uncle Willie’s Original BBQ & Fish\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"https://pietisserie.com/\">PieTisserie\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"http://nkcoakland.com/\">New Karibbean City\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"http://geoffreyslive.com/\">Goeffrey's Inner Circle\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"http://www.addisethiopian.com/\">Addis Ethiopian Restaurant\u003c/a> (Oakland) \u003ca href=\"https://www.youtube.com/watch?v=KV0LBRYkwmc\">\u003cstrong>Watch Check, Please! Bay Area review\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.enssaro.com/\">Ensarro Ethiopian\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"http://www.milikispot.com/\">Miliki\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"http://suyaafricangrill.com/\">Suya African Grill\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"http://enathoneywine.com/\">ENAT Honey Winery\u003c/a> (Oakland)\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Celebrate the Year of the Rooster with the Bay Area Bites' Guide to 10 Chinese Restaurants",
"title": "Celebrate the Year of the Rooster with the Bay Area Bites' Guide to 10 Chinese Restaurants",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>The Chinese New Year will be celebrated on Saturday, January 28. San Francisco already started the festivities this past weekend with a \u003ca href=\"http://www.chineseparade.com/parade_events.asp?pEvent=mini_parade\" target=\"_blank\">mini procession and ribbon cutting\u003c/a> ceremony in Chinatown that will culminate in the \u003ca href=\"http://www.chineseparade.com/\" target=\"_blank\">big parade\u003c/a> on Saturday, February 11.\u003c/p>\n\u003cp>Now is the time to get in the mood by dining at some of the popular and classic Chinese restaurants in San Francisco and the East Bay.\u003c/p>\n\u003cp>The astrological year technically starts Feb. 3 and it is the \u003ca href=\"http://www.chinesefortunecalendar.com/2017ChineseHoroscope.htm\" target=\"_blank\">Year of the Rooster\u003c/a>. 2017 is a Female Fire Rooster year -- since each year is also associated with an element and gender -- so you may hear it referred to as the year of the Red Fire Chicken. If you are interested in Chinese astrology and want to find out your horoscope for this year check out the \u003ca href=\"http://www.chinesefortunecalendar.com/YourSign.htm\" target=\"_blank\">Chinese Fortune Calendar\u003c/a>.\u003c/p>\n\u003cp>Here are ten Chinese restaurants, some with special holiday menus, to get you started. You can also check out \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/12/01/bay-area-bites-guide-to-11-favorite-dim-sum-spots/\" target=\"_blank\">our guide to popular dim sum spots\u003c/a>. Add your own favorites in the comments.\u003c/p>\n\u003cfigure id=\"attachment_114687\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/IMG_5032-1920.jpg\">\u003cimg class=\"size-full wp-image-114687\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/IMG_5032-1920.jpg\" alt=\"Salt and pepper squid with soy-chile sauce. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_5032-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_5032-1920-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_5032-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_5032-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_5032-1920-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_5032-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_5032-1920-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_5032-1920-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_5032-1920-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_5032-1920-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Salt and pepper squid with soy-chile sauce at Mister Jiu's. \u003ccite>((Kim Westerman))\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://misterjius.com/\" target=\"_blank\">\u003cstrong>Mister Jiu's\u003c/strong>\u003c/a> (Chinatown): \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/04/13/first-bite-long-anticipated-mr-jius-opens-in-san-franciscos-chinatown/\" target=\"_blank\">We've written about the much-anticipated opening before\u003c/a>, but almost a year later the modern Cantonese spot continues to live up to its rep. The restaurant takes traditional dishes and adds Northern California touches. That means the menu changes with the season, but you can count on starters (like the delicious pork buns), soups, hand-pulled noodles, and dumplings. The tea-smoked Liberty Farm duck is a signature, as is the roasted quail. Get them when you can. Mister Jiu's is having a \u003ca href=\"https://www.eventbrite.com/e/chinese-new-year-at-mister-jius-tickets-31145817980\" target=\"_blank\">Lunar New Year benefit dinner\u003c/a> on January 30.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.zandyrestaurant.com/en/index.html\" target=\"_blank\">Z&Y Restaurant\u003c/a> \u003c/strong>(Chinatown): There's a reason this Szechuan restaurant is a favorite of critics, Chinese restaurateur legend Cecilia Chiang, and President Obama. Chef Li Jun Han learned his trade in Beijing and has fine-tuned his spicy version over the years, while serving Chinese presidents along with American ones. (Han also owns \u003ca href=\"http://www.chilihousesf.com/\" target=\"_blank\">Chili House\u003c/a> in the Inner Richmond, if you're looking for something less well-known but just as good.) There's over 100 items on the menu and you'll want to try them all, but start with the couple's delight, the chicken with explosive chili pepper, and the cold bitter melon.\u003c/p>\n\u003cfigure id=\"attachment_114690\" class=\"wp-caption aligncenter\" style=\"max-width: 604px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/1910624_47688298681_4189_n.jpg\">\u003cimg class=\"size-full wp-image-114690\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/1910624_47688298681_4189_n.jpg\" alt=\"R&G's signature salt and pepper crab.\" width=\"604\" height=\"461\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/1910624_47688298681_4189_n.jpg 604w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/1910624_47688298681_4189_n-160x122.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/1910624_47688298681_4189_n-240x183.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/1910624_47688298681_4189_n-375x286.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/1910624_47688298681_4189_n-520x397.jpg 520w\" sizes=\"(max-width: 604px) 100vw, 604px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">R&G's signature salt and pepper crab. \u003ccite>(Courtesy of R & G Lounge)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://rnglounge.com/\" target=\"_blank\">\u003cstrong>R&G Lounge\u003c/strong>\u003c/a> (Chinatown): There are three levels at this 20-year-old Cantonese restaurant, so you've got options. Downstairs is more of a old-school Chinese-American busy lounge feel, while upstairs is a buffet. The specialty here is the seafood, namely the signature live salt and pepper crab -- a deep-fried seasoned version of local crab. But you'll also want to try the walnut and prawns, black cod, and the West Lake minced beef soup. And it wouldn't be a lounge without lychee martinis. R&G is only doing a specific Chinese New Year's menu for banquets -- in case you want to plan a special event.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://hakkasan.com/locations/hakkasan-san-francisco/\" target=\"_blank\">Hakkasan\u003c/a> \u003c/strong>(Downtown): On the second floor of the One Kearny building, the San Francisco outpost of the international chain, Hakkasan is massive and usually filled with guests. Along with lunch and dinner, they have brunch on Saturdays and an extensive list of tea and cocktails. The New Year's menu includes traditional items, like the Chinese prosperity salad prepared at the table, and specialties, like the roast chicken, jellyfish, and mooli, or try the braised abalone, wok-fried tiger prawns, and shiitake mushrooms. At $128/person, the holiday menu is available until Feb. 11.\u003c/p>\n\u003cfigure id=\"attachment_114688\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/14876539_1294736353890585_740418627505133201_o.jpg\">\u003cimg class=\"size-full wp-image-114688\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/14876539_1294736353890585_740418627505133201_o.jpg\" alt=\"A table spread at M.Y. China\" width=\"1024\" height=\"1024\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/14876539_1294736353890585_740418627505133201_o.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/14876539_1294736353890585_740418627505133201_o-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/14876539_1294736353890585_740418627505133201_o-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/14876539_1294736353890585_740418627505133201_o-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/14876539_1294736353890585_740418627505133201_o-1020x1020.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/14876539_1294736353890585_740418627505133201_o-960x960.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/14876539_1294736353890585_740418627505133201_o-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/14876539_1294736353890585_740418627505133201_o-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/14876539_1294736353890585_740418627505133201_o-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/14876539_1294736353890585_740418627505133201_o-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/14876539_1294736353890585_740418627505133201_o-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/14876539_1294736353890585_740418627505133201_o-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/14876539_1294736353890585_740418627505133201_o-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/14876539_1294736353890585_740418627505133201_o-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/14876539_1294736353890585_740418627505133201_o-150x150.jpg 150w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A table spread at M.Y. China \u003ccite>(Courtesy of M.Y. China)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.tastemychina.com/san-francisco/home/275\" target=\"_blank\">\u003cstrong>M.Y. China\u003c/strong>\u003c/a> (Downtown): Yes, it's in the Westfield shopping center, but once inside there's James Beard award-winning celebrity chef Martin Yan. (It's also co-owned by the owners of the highly popular \u003ca href=\"http://koipalace.com/\" target=\"_blank\">Koi Palace\u003c/a>.) The open kitchen adds an element of showmanship, so you can watch the noodles being hand-pulled and the giant woks being lit. You'll definitely want to eat some noodles watching the masters at work: noodle soup, the Hong Kong-style crispy noodles or the wild boar scissor-cut noodles. There's also a full menu of dim sum, sides, roast chicken, and Dungeness crab (a specialty.) M.Y. China has a \u003ca href=\"http://www.tastemychina.com/sites/default/files/menus/myc_menu_cny2017.pdf\" target=\"_blank\">special New Year's menu\u003c/a> from January 28- February 11.\u003c/p>\n\u003cp>Check out the M.Y. China episode of KQED's video series \u003ca href=\"https://ww2.kqed.org/food/2016/10/05/taste-this-east-meets-west-noodle-pulling-and-cocktails/\" target=\"_blank\">Taste This\u003c/a>!\u003cbr>\nhttps://youtu.be/UuyD6rah0oM\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.eosanfrancisco.com/\" target=\"_blank\">E&O Kitchen and Bar\u003c/a>\u003c/strong> (Downtown): Just outside the Dragon's Gate, E&O is known for its modern take on traditional foods. From Feb. 5 through Feb. 20, the restaurant will also be offering its take on the Chinese New Year with a special menu that includes long life noodles, whole crispy fish, and specialty cocktails. They'll also have a new dish of Dungeness crab and chicken siu mai dumplings with black vinegar soy. And everyone gets red envelopes with prizes inside.\u003c/p>\n\u003cp>\u003ca href=\"http://www.santungsf.com/\" target=\"_blank\">\u003cstrong>San Tung and San Tung II\u003c/strong>\u003c/a> (Inner Sunset): At San Tung, it's all about the spicy dry-fried chicken wings. Butthey also have other tasty items too. Try the black bean sauce noodles and garlic green beans. This place isn't exactly high-end, but it is popular. There are no reservations and the wait can get long. On the plus side, if you get tired of waiting, San Tung II is right next door. And if that's full too, take your food over to-go and head to the park. San Tung will serve its regular menu during the holiday.\u003c/p>\n\u003cfigure id=\"attachment_114691\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/IMG_4237.jpg\">\u003cimg class=\"size-full wp-image-114691\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/IMG_4237.jpg\" alt=\"Spices III's stinky Ma-Po tofu and pork.\" width=\"1000\" height=\"561\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_4237.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_4237-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_4237-800x449.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_4237-768x431.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_4237-960x539.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_4237-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_4237-375x210.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_4237-520x292.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Spices III's stinky Ma-Po tofu and pork. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/spices-3-oakland\" target=\"_blank\">\u003cstrong>Spices III\u003c/strong>\u003c/a> (Oakland Chinatown): It may not come as a surprise that a place called \"Spices\" is known for its spicy Szechuan food. Items are rated by levels of spiciness, meaning the famous “Gangsta” casserole “Murder Style” gets triple peppers on the scale. Try the eggplant in garlic sauce, dumplings in chili oil, and the Szechuan fish with beans and tofu. If you really want to wipe out your taste buds, there are extreme stinky options for that too. Cash only. Nothing fancy for the new year.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://sd.222.to/index.php\" target=\"_blank\">Shandong\u003c/a> \u003c/strong>(Oakland Chinatown): The region (and its cuisine) may not be as well-known internationally, but the coastal province Shandong is part of the historic culinary traditions of China. And the Shandong Restaurant in Oakland serves up some of its most famous dishes: Shandong beef and handmade Shandong dumplings with pork and vegetables. Or try the wonton noodle soup with spicy sesame paste noodles -- pay $1 extra for the hand-pulled noodles. There is also a range of vegetarian options and complimentary tea.\u003c/p>\n\u003cfigure id=\"attachment_114692\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/roasted-duck.jpg\">\u003cimg class=\"size-full wp-image-114692\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/roasted-duck.jpg\" alt=\"Roasted duck at Gum Kao.\" width=\"1000\" height=\"561\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/roasted-duck.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/roasted-duck-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/roasted-duck-800x449.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/roasted-duck-768x431.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/roasted-duck-960x539.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/roasted-duck-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/roasted-duck-375x210.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/roasted-duck-520x292.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Roasted duck at Gum Kao. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.gumkuorestaurant.com/\" target=\"_blank\">\u003cstrong>Gum Kuo\u003c/strong>\u003c/a> (Oakland Chinatown): In the Pacific Renaissance Plaza mall, Gum Kuo serves up what's known as some of the best congee in Chinatown. Order interesting combinations like pork liver and pork blood porridge. Don't ignore the BBQ, though, which you can smell from far away and order over-the-counter. Try the char siu (BBQ pork) or the roast pork with crackly skin. It might be a bit bustling and confusing -- and it won't be fancy -- but it will be tasty. Gum Kuo now has a second location in Dublin. A special Chinese New Year's menu will be available for the next week.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Check out more \u003ca href=\"https://ww2.kqed.org/bayareabites/tag/chinese-food/\" target=\"_blank\">Chinese Food coverage from Bay Area Bites\u003c/a>.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The Chinese New Year will be celebrated on Saturday, January 28. San Francisco already started the festivities this past weekend with a \u003ca href=\"http://www.chineseparade.com/parade_events.asp?pEvent=mini_parade\" target=\"_blank\">mini procession and ribbon cutting\u003c/a> ceremony in Chinatown that will culminate in the \u003ca href=\"http://www.chineseparade.com/\" target=\"_blank\">big parade\u003c/a> on Saturday, February 11.\u003c/p>\n\u003cp>Now is the time to get in the mood by dining at some of the popular and classic Chinese restaurants in San Francisco and the East Bay.\u003c/p>\n\u003cp>The astrological year technically starts Feb. 3 and it is the \u003ca href=\"http://www.chinesefortunecalendar.com/2017ChineseHoroscope.htm\" target=\"_blank\">Year of the Rooster\u003c/a>. 2017 is a Female Fire Rooster year -- since each year is also associated with an element and gender -- so you may hear it referred to as the year of the Red Fire Chicken. If you are interested in Chinese astrology and want to find out your horoscope for this year check out the \u003ca href=\"http://www.chinesefortunecalendar.com/YourSign.htm\" target=\"_blank\">Chinese Fortune Calendar\u003c/a>.\u003c/p>\n\u003cp>Here are ten Chinese restaurants, some with special holiday menus, to get you started. You can also check out \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/12/01/bay-area-bites-guide-to-11-favorite-dim-sum-spots/\" target=\"_blank\">our guide to popular dim sum spots\u003c/a>. Add your own favorites in the comments.\u003c/p>\n\u003cfigure id=\"attachment_114687\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/IMG_5032-1920.jpg\">\u003cimg class=\"size-full wp-image-114687\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/IMG_5032-1920.jpg\" alt=\"Salt and pepper squid with soy-chile sauce. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_5032-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_5032-1920-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_5032-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_5032-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_5032-1920-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_5032-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_5032-1920-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_5032-1920-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_5032-1920-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_5032-1920-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Salt and pepper squid with soy-chile sauce at Mister Jiu's. \u003ccite>((Kim Westerman))\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://misterjius.com/\" target=\"_blank\">\u003cstrong>Mister Jiu's\u003c/strong>\u003c/a> (Chinatown): \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/04/13/first-bite-long-anticipated-mr-jius-opens-in-san-franciscos-chinatown/\" target=\"_blank\">We've written about the much-anticipated opening before\u003c/a>, but almost a year later the modern Cantonese spot continues to live up to its rep. The restaurant takes traditional dishes and adds Northern California touches. That means the menu changes with the season, but you can count on starters (like the delicious pork buns), soups, hand-pulled noodles, and dumplings. The tea-smoked Liberty Farm duck is a signature, as is the roasted quail. Get them when you can. Mister Jiu's is having a \u003ca href=\"https://www.eventbrite.com/e/chinese-new-year-at-mister-jius-tickets-31145817980\" target=\"_blank\">Lunar New Year benefit dinner\u003c/a> on January 30.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.zandyrestaurant.com/en/index.html\" target=\"_blank\">Z&Y Restaurant\u003c/a> \u003c/strong>(Chinatown): There's a reason this Szechuan restaurant is a favorite of critics, Chinese restaurateur legend Cecilia Chiang, and President Obama. Chef Li Jun Han learned his trade in Beijing and has fine-tuned his spicy version over the years, while serving Chinese presidents along with American ones. (Han also owns \u003ca href=\"http://www.chilihousesf.com/\" target=\"_blank\">Chili House\u003c/a> in the Inner Richmond, if you're looking for something less well-known but just as good.) There's over 100 items on the menu and you'll want to try them all, but start with the couple's delight, the chicken with explosive chili pepper, and the cold bitter melon.\u003c/p>\n\u003cfigure id=\"attachment_114690\" class=\"wp-caption aligncenter\" style=\"max-width: 604px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/1910624_47688298681_4189_n.jpg\">\u003cimg class=\"size-full wp-image-114690\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/1910624_47688298681_4189_n.jpg\" alt=\"R&G's signature salt and pepper crab.\" width=\"604\" height=\"461\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/1910624_47688298681_4189_n.jpg 604w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/1910624_47688298681_4189_n-160x122.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/1910624_47688298681_4189_n-240x183.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/1910624_47688298681_4189_n-375x286.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/1910624_47688298681_4189_n-520x397.jpg 520w\" sizes=\"(max-width: 604px) 100vw, 604px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">R&G's signature salt and pepper crab. \u003ccite>(Courtesy of R & G Lounge)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://rnglounge.com/\" target=\"_blank\">\u003cstrong>R&G Lounge\u003c/strong>\u003c/a> (Chinatown): There are three levels at this 20-year-old Cantonese restaurant, so you've got options. Downstairs is more of a old-school Chinese-American busy lounge feel, while upstairs is a buffet. The specialty here is the seafood, namely the signature live salt and pepper crab -- a deep-fried seasoned version of local crab. But you'll also want to try the walnut and prawns, black cod, and the West Lake minced beef soup. And it wouldn't be a lounge without lychee martinis. R&G is only doing a specific Chinese New Year's menu for banquets -- in case you want to plan a special event.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://hakkasan.com/locations/hakkasan-san-francisco/\" target=\"_blank\">Hakkasan\u003c/a> \u003c/strong>(Downtown): On the second floor of the One Kearny building, the San Francisco outpost of the international chain, Hakkasan is massive and usually filled with guests. Along with lunch and dinner, they have brunch on Saturdays and an extensive list of tea and cocktails. The New Year's menu includes traditional items, like the Chinese prosperity salad prepared at the table, and specialties, like the roast chicken, jellyfish, and mooli, or try the braised abalone, wok-fried tiger prawns, and shiitake mushrooms. At $128/person, the holiday menu is available until Feb. 11.\u003c/p>\n\u003cfigure id=\"attachment_114688\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/14876539_1294736353890585_740418627505133201_o.jpg\">\u003cimg class=\"size-full wp-image-114688\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/14876539_1294736353890585_740418627505133201_o.jpg\" alt=\"A table spread at M.Y. China\" width=\"1024\" height=\"1024\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/14876539_1294736353890585_740418627505133201_o.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/14876539_1294736353890585_740418627505133201_o-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/14876539_1294736353890585_740418627505133201_o-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/14876539_1294736353890585_740418627505133201_o-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/14876539_1294736353890585_740418627505133201_o-1020x1020.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/14876539_1294736353890585_740418627505133201_o-960x960.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/14876539_1294736353890585_740418627505133201_o-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/14876539_1294736353890585_740418627505133201_o-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/14876539_1294736353890585_740418627505133201_o-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/14876539_1294736353890585_740418627505133201_o-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/14876539_1294736353890585_740418627505133201_o-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/14876539_1294736353890585_740418627505133201_o-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/14876539_1294736353890585_740418627505133201_o-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/14876539_1294736353890585_740418627505133201_o-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/14876539_1294736353890585_740418627505133201_o-150x150.jpg 150w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A table spread at M.Y. China \u003ccite>(Courtesy of M.Y. China)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.tastemychina.com/san-francisco/home/275\" target=\"_blank\">\u003cstrong>M.Y. China\u003c/strong>\u003c/a> (Downtown): Yes, it's in the Westfield shopping center, but once inside there's James Beard award-winning celebrity chef Martin Yan. (It's also co-owned by the owners of the highly popular \u003ca href=\"http://koipalace.com/\" target=\"_blank\">Koi Palace\u003c/a>.) The open kitchen adds an element of showmanship, so you can watch the noodles being hand-pulled and the giant woks being lit. You'll definitely want to eat some noodles watching the masters at work: noodle soup, the Hong Kong-style crispy noodles or the wild boar scissor-cut noodles. There's also a full menu of dim sum, sides, roast chicken, and Dungeness crab (a specialty.) M.Y. China has a \u003ca href=\"http://www.tastemychina.com/sites/default/files/menus/myc_menu_cny2017.pdf\" target=\"_blank\">special New Year's menu\u003c/a> from January 28- February 11.\u003c/p>\n\u003cp>Check out the M.Y. China episode of KQED's video series \u003ca href=\"https://ww2.kqed.org/food/2016/10/05/taste-this-east-meets-west-noodle-pulling-and-cocktails/\" target=\"_blank\">Taste This\u003c/a>!\u003cbr>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/UuyD6rah0oM'\n title='//www.youtube.com/embed/UuyD6rah0oM'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003cstrong>\u003ca href=\"http://www.eosanfrancisco.com/\" target=\"_blank\">E&O Kitchen and Bar\u003c/a>\u003c/strong> (Downtown): Just outside the Dragon's Gate, E&O is known for its modern take on traditional foods. From Feb. 5 through Feb. 20, the restaurant will also be offering its take on the Chinese New Year with a special menu that includes long life noodles, whole crispy fish, and specialty cocktails. They'll also have a new dish of Dungeness crab and chicken siu mai dumplings with black vinegar soy. And everyone gets red envelopes with prizes inside.\u003c/p>\n\u003cp>\u003ca href=\"http://www.santungsf.com/\" target=\"_blank\">\u003cstrong>San Tung and San Tung II\u003c/strong>\u003c/a> (Inner Sunset): At San Tung, it's all about the spicy dry-fried chicken wings. Butthey also have other tasty items too. Try the black bean sauce noodles and garlic green beans. This place isn't exactly high-end, but it is popular. There are no reservations and the wait can get long. On the plus side, if you get tired of waiting, San Tung II is right next door. And if that's full too, take your food over to-go and head to the park. San Tung will serve its regular menu during the holiday.\u003c/p>\n\u003cfigure id=\"attachment_114691\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/IMG_4237.jpg\">\u003cimg class=\"size-full wp-image-114691\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/IMG_4237.jpg\" alt=\"Spices III's stinky Ma-Po tofu and pork.\" width=\"1000\" height=\"561\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_4237.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_4237-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_4237-800x449.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_4237-768x431.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_4237-960x539.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_4237-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_4237-375x210.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_4237-520x292.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Spices III's stinky Ma-Po tofu and pork. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/spices-3-oakland\" target=\"_blank\">\u003cstrong>Spices III\u003c/strong>\u003c/a> (Oakland Chinatown): It may not come as a surprise that a place called \"Spices\" is known for its spicy Szechuan food. Items are rated by levels of spiciness, meaning the famous “Gangsta” casserole “Murder Style” gets triple peppers on the scale. Try the eggplant in garlic sauce, dumplings in chili oil, and the Szechuan fish with beans and tofu. If you really want to wipe out your taste buds, there are extreme stinky options for that too. Cash only. Nothing fancy for the new year.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://sd.222.to/index.php\" target=\"_blank\">Shandong\u003c/a> \u003c/strong>(Oakland Chinatown): The region (and its cuisine) may not be as well-known internationally, but the coastal province Shandong is part of the historic culinary traditions of China. And the Shandong Restaurant in Oakland serves up some of its most famous dishes: Shandong beef and handmade Shandong dumplings with pork and vegetables. Or try the wonton noodle soup with spicy sesame paste noodles -- pay $1 extra for the hand-pulled noodles. There is also a range of vegetarian options and complimentary tea.\u003c/p>\n\u003cfigure id=\"attachment_114692\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/roasted-duck.jpg\">\u003cimg class=\"size-full wp-image-114692\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/roasted-duck.jpg\" alt=\"Roasted duck at Gum Kao.\" width=\"1000\" height=\"561\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/roasted-duck.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/roasted-duck-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/roasted-duck-800x449.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/roasted-duck-768x431.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/roasted-duck-960x539.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/roasted-duck-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/roasted-duck-375x210.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/roasted-duck-520x292.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Roasted duck at Gum Kao. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.gumkuorestaurant.com/\" target=\"_blank\">\u003cstrong>Gum Kuo\u003c/strong>\u003c/a> (Oakland Chinatown): In the Pacific Renaissance Plaza mall, Gum Kuo serves up what's known as some of the best congee in Chinatown. Order interesting combinations like pork liver and pork blood porridge. Don't ignore the BBQ, though, which you can smell from far away and order over-the-counter. Try the char siu (BBQ pork) or the roast pork with crackly skin. It might be a bit bustling and confusing -- and it won't be fancy -- but it will be tasty. Gum Kuo now has a second location in Dublin. A special Chinese New Year's menu will be available for the next week.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Check out more \u003ca href=\"https://ww2.kqed.org/bayareabites/tag/chinese-food/\" target=\"_blank\">Chinese Food coverage from Bay Area Bites\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bay Area Bites Guide to 13 Favorite Burrito Spots",
"title": "Bay Area Bites Guide to 13 Favorite Burrito Spots",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>This article was updated April 2, 2019.\u003c/em>\u003c/p>\n\u003cp>There's not necessarily a ton of new ground to cover in the ongoing and comprehensive best burrito debate. It's been vigorously discussed by both respected publications and drunk college kids for years.\u003c/p>\n\u003cp>But if you're not sure where to start in the Great Bay Area Burrito conversation or you just want a primer, here are 13 places that should keep you full and whet your appetite for more. If we missed your favorite burrito share it in the comments.\u003c/p>\n\u003cfigure id=\"attachment_114122\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/6793403008_512485bfa5_o.jpg\">\u003cimg class=\"size-full wp-image-114122\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/6793403008_512485bfa5_o.jpg\" alt=\"La Taqueria\" width=\"1920\" height=\"1281\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/6793403008_512485bfa5_o.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/6793403008_512485bfa5_o-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/6793403008_512485bfa5_o-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/6793403008_512485bfa5_o-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/6793403008_512485bfa5_o-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/6793403008_512485bfa5_o-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/6793403008_512485bfa5_o-960x641.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/6793403008_512485bfa5_o-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/6793403008_512485bfa5_o-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/6793403008_512485bfa5_o-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">La Taqueria \u003ccite>(Wally Gobetz/Flickr)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>San Francisco\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/la-taqueria-san-francisco-2\" target=\"_blank\" rel=\"noopener\">La Taqueria\u003c/a> (Mission): No, it's not exactly under-the-radar. It even won FiveThirtyEight's \u003ca href=\"http://fivethirtyeight.com/features/americas-best-burrito/\" target=\"_blank\" rel=\"noopener\">\"best burrito in America\"\u003c/a> title after an extensive bracket and contest, but there's a reason for that. La Taq is the grandaddy of the Mission-style burrito. Stand in line, bring cash, and enjoy your carne asada (though there are also vocal advocates of the carnitas).\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/el-farolito-san-francisco-2\" target=\"_blank\" rel=\"noopener\">El Farolito\u003c/a> (Mission): It's likely you already have an opinion in the best of the Mission burritos debate — maybe you're a fan of Pancho Villa or Cancun or Guadalajara — but it's hard to ignore the two biggest players in the game and one of those is El Farolito. It may be a favorite of 1 a.m. drunks, but even sober the meat is juicy, the toppings plentiful, and the salsa fresh. Here it's all about the al pastor.\u003c/li>\n\u003cli>\u003ca href=\"http://www.papalote-sf.com/\" target=\"_blank\" rel=\"noopener\">Papalote Mexican Grill\u003c/a> (Mission and Western Addition): The original Papalote was so popular — particularly after an appearance on \u003cem>Throwdown with Bobby Flay —\u003c/em> that it expanded to the Western Addition. At both locations it's all about the salsa. Slather some on top of your Triple Threat Burrito — marinated chicken, prawns, and carne asada — and you'll have a quintessential San Franciscan meal.\u003c/li>\n\u003cli>\u003ca href=\"http://www.hrdcorp.com/\" target=\"_blank\" rel=\"noopener\">HRD Coffee Shop\u003c/a> (SoMA): It's not exactly a traditional burrito with its Korean mash-up, but it is a popular one. The specialty is the smothered burritos with shrimp katsu, but the crowd favorite is the kimchee burrito with spicy pork or bulgogi beef.\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_114124\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/10250243_10152197000999543_5278399597273714664_n.jpg\">\u003cimg class=\"size-full wp-image-114124\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/10250243_10152197000999543_5278399597273714664_n.jpg\" alt=\"Taqueria San Jose\" width=\"960\" height=\"960\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/10250243_10152197000999543_5278399597273714664_n.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/10250243_10152197000999543_5278399597273714664_n-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/10250243_10152197000999543_5278399597273714664_n-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/10250243_10152197000999543_5278399597273714664_n-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/10250243_10152197000999543_5278399597273714664_n-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/10250243_10152197000999543_5278399597273714664_n-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/10250243_10152197000999543_5278399597273714664_n-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/10250243_10152197000999543_5278399597273714664_n-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/10250243_10152197000999543_5278399597273714664_n-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/10250243_10152197000999543_5278399597273714664_n-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/10250243_10152197000999543_5278399597273714664_n-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/10250243_10152197000999543_5278399597273714664_n-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/10250243_10152197000999543_5278399597273714664_n-150x150.jpg 150w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Taqueria San Jose \u003ccite>(Courtesy of Taqueria San Jose)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>North Bay\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://sonomatacoshop.com/\" target=\"_blank\" rel=\"noopener\">Sonoma Taco Shop\u003c/a> (San Rafael): Sonoma may not be as well known as some of the other local favorites, but among its fans, it's known for the fresh ingredients. The popular Santa Rosa location closed earlier this year, but if you're in the North Bay then you want to stop at the San Rafael taqueria for a California-infused Mexican meal. It's won awards for its fresh and healthy ingredients.\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/taqueria-san-jose-san-rafael\" target=\"_blank\" rel=\"noopener\">Taqueria San Jose\u003c/a> (San Rafael): If you're a vegetarian, this isn't necessarily the place for you. Tucked under the freeway, San Jose is really about the meat, and lots of it — though you won't want to skip the salsa bar either. Among locals ,it's a favorite, especially with the nearby high school students.\u003c/li>\n\u003cli>\u003ca href=\"http://grillys.com/\" target=\"_blank\" rel=\"noopener\">Grilly's\u003c/a> (Mill Valley and Fairfax): A distinctly Marin take on Mexican, Grilly's has its devotees. Fresh fish tacos and huge chicken taco salads (along with agua fresca) may be what it's best known for, but the sauteed shrimp burrito with mango salsa isn't bad either. Think of this less as a late-night taqueria and more as a family-oriented community restaurant.\u003c/li>\n\u003c/ul>\n\u003cp>More North Bay options:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/123808/guide-15-best-burritos-in-sonoma-county\">15 Best Burritos in Sonoma County\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_114125\" class=\"wp-caption aligncenter\" style=\"max-width: 1011px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/13391526_10154331029689828_299871927051522629_o.jpg\">\u003cimg class=\"size-full wp-image-114125\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/13391526_10154331029689828_299871927051522629_o.jpg\" alt=\"Picante's burrito platter\" width=\"1011\" height=\"675\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/13391526_10154331029689828_299871927051522629_o.jpg 1011w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/13391526_10154331029689828_299871927051522629_o-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/13391526_10154331029689828_299871927051522629_o-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/13391526_10154331029689828_299871927051522629_o-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/13391526_10154331029689828_299871927051522629_o-960x641.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/13391526_10154331029689828_299871927051522629_o-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/13391526_10154331029689828_299871927051522629_o-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/13391526_10154331029689828_299871927051522629_o-520x347.jpg 520w\" sizes=\"(max-width: 1011px) 100vw, 1011px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Picante's burrito platter \u003ccite>(Courtesy of Picante)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>East Bay\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://gordotaqueria.co/\" target=\"_blank\" rel=\"noopener\">Gordo Taqueria\u003c/a> (San Francisco, Albany, Berkeley): With three locations in the city and three in the East Bay, Gordo's has a steady customer base and a healthy reputation for churning out top-end Mexican food. Start at the Albany shop. The burritos are big, the flavors are fresh, and add hot sauce.\u003c/li>\n\u003cli>\u003ca href=\"http://www.picanteberkeley.com/\" target=\"_blank\" rel=\"noopener\">Picante\u003c/a> (Berkeley): The idea with the primarily organic food at Picante is that there's something from every part of Mexico. And it's all made fresh daily, down to the corn tortillas — which you can watch being cooked and grab hot. The vegetarian menu is also extensive. Sit outside on the patio with your burrito and a 100% agave tequila margarita.\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/3-hermanas-mexican-home-cooking-richmond\" target=\"_blank\" rel=\"noopener\">3 Hermanas Mexican Home Cooking\u003c/a> (Richmond): A sit-down restaurant in Richmond, 3 Hermanas is run by three women who cook up the food as you order. It may not be as trendy as taquerias on the other side of the water, but if you want authentic burritos try the desebrada (shredded beef).\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_114130\" class=\"wp-caption aligncenter\" style=\"max-width: 904px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/13627062_1330281870334330_5154635859951936694_n.jpg\">\u003cimg class=\"size-full wp-image-114130\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/13627062_1330281870334330_5154635859951936694_n.jpg\" alt=\"Iguana's\" width=\"904\" height=\"960\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/13627062_1330281870334330_5154635859951936694_n.jpg 904w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/13627062_1330281870334330_5154635859951936694_n-160x170.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/13627062_1330281870334330_5154635859951936694_n-800x850.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/13627062_1330281870334330_5154635859951936694_n-768x816.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/13627062_1330281870334330_5154635859951936694_n-240x255.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/13627062_1330281870334330_5154635859951936694_n-375x398.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/13627062_1330281870334330_5154635859951936694_n-520x552.jpg 520w\" sizes=\"(max-width: 904px) 100vw, 904px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Iguana's \u003ccite>(Courtesy of Iguana's)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>More East Bay options:\n\u003cli>\u003ca href=\"https://ww2.kqed.org/bayareabites/2015/06/18/bay-area-bites-guide-to-10-favorite-east-bay-burrito-spots/\" target=\"_blank\" rel=\"noopener\">Bay Area Bites Guide to 10 Favorite East Bay Burrito Spots\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/07/07/bay-area-bites-guide-to-5-favorite-breakfast-burritos-in-oakland-emeryville-and-berkeley/\" target=\"_blank\" rel=\"noopener\">Bay Area Bites Guide to 5 Favorite Breakfast Burritos in Oakland, Emeryville and Berkeley\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>South Bay\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://burritozilla.com/\" target=\"_blank\" rel=\"noopener\">Iguana's\u003c/a> (San Jose): Home to the famous \"burritozilla,\" Iguana's was featured on Travel Channel's \u003cem>Man v. Food\u003c/em> for its five-pound monster burrito. Can you take it down? Or, if you'd rather a more reasonable sized meal, the family recipe al pastor keeps people coming back for many smaller bites.\u003c/li>\n\u003cli>\u003ca href=\"http://www.diadepesca.net/\" target=\"_blank\" rel=\"noopener\">Dia di Pesca\u003c/a> (San Jose): It's right there in the name: this place does seafood right. The specialty is fish tacos, but it didn't expand from a food stand to a brick-and-mortar restaurant on the basis of one dish. The burritos are also delicious, with local and sustainably-sourced ingredients inside — including sliced cucumbers and grilled peppers.\u003c/li>\n\u003cli>\u003ca href=\"http://www.itslabamba.com/about\" target=\"_blank\" rel=\"noopener\">Taqueria La Bamba\u003c/a> (Mountain View): Since the 1980s, La Bamba has been a South Bay staple. At one point it had three locations, but was forced to move from its original spot and consolidate. The food, though, hasn't lost any of its luster. The restaurant offers both Mexican and Salvadoran food. You come for the fresh tortillas and salsa. You stay because you're too full to leave.\u003c/li>\n\u003c/ul>\n\u003cul>More South Bay options:\n\u003cli>\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/09/22/bay-area-bites-guide-to-10-favorite-south-bay-mexican-restaurants/\" target=\"_blank\" rel=\"noopener\">Bay Area Bites Guide to 9 Favorite South Bay Mexican Restaurants\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Looking for some CA winter comfort food? Don't know where to get started in the great burrito debate? Fill up at these places first.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>This article was updated April 2, 2019.\u003c/em>\u003c/p>\n\u003cp>There's not necessarily a ton of new ground to cover in the ongoing and comprehensive best burrito debate. It's been vigorously discussed by both respected publications and drunk college kids for years.\u003c/p>\n\u003cp>But if you're not sure where to start in the Great Bay Area Burrito conversation or you just want a primer, here are 13 places that should keep you full and whet your appetite for more. If we missed your favorite burrito share it in the comments.\u003c/p>\n\u003cfigure id=\"attachment_114122\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/6793403008_512485bfa5_o.jpg\">\u003cimg class=\"size-full wp-image-114122\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/6793403008_512485bfa5_o.jpg\" alt=\"La Taqueria\" width=\"1920\" height=\"1281\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/6793403008_512485bfa5_o.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/6793403008_512485bfa5_o-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/6793403008_512485bfa5_o-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/6793403008_512485bfa5_o-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/6793403008_512485bfa5_o-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/6793403008_512485bfa5_o-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/6793403008_512485bfa5_o-960x641.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/6793403008_512485bfa5_o-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/6793403008_512485bfa5_o-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/6793403008_512485bfa5_o-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">La Taqueria \u003ccite>(Wally Gobetz/Flickr)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>San Francisco\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/la-taqueria-san-francisco-2\" target=\"_blank\" rel=\"noopener\">La Taqueria\u003c/a> (Mission): No, it's not exactly under-the-radar. It even won FiveThirtyEight's \u003ca href=\"http://fivethirtyeight.com/features/americas-best-burrito/\" target=\"_blank\" rel=\"noopener\">\"best burrito in America\"\u003c/a> title after an extensive bracket and contest, but there's a reason for that. La Taq is the grandaddy of the Mission-style burrito. Stand in line, bring cash, and enjoy your carne asada (though there are also vocal advocates of the carnitas).\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/el-farolito-san-francisco-2\" target=\"_blank\" rel=\"noopener\">El Farolito\u003c/a> (Mission): It's likely you already have an opinion in the best of the Mission burritos debate — maybe you're a fan of Pancho Villa or Cancun or Guadalajara — but it's hard to ignore the two biggest players in the game and one of those is El Farolito. It may be a favorite of 1 a.m. drunks, but even sober the meat is juicy, the toppings plentiful, and the salsa fresh. Here it's all about the al pastor.\u003c/li>\n\u003cli>\u003ca href=\"http://www.papalote-sf.com/\" target=\"_blank\" rel=\"noopener\">Papalote Mexican Grill\u003c/a> (Mission and Western Addition): The original Papalote was so popular — particularly after an appearance on \u003cem>Throwdown with Bobby Flay —\u003c/em> that it expanded to the Western Addition. At both locations it's all about the salsa. Slather some on top of your Triple Threat Burrito — marinated chicken, prawns, and carne asada — and you'll have a quintessential San Franciscan meal.\u003c/li>\n\u003cli>\u003ca href=\"http://www.hrdcorp.com/\" target=\"_blank\" rel=\"noopener\">HRD Coffee Shop\u003c/a> (SoMA): It's not exactly a traditional burrito with its Korean mash-up, but it is a popular one. The specialty is the smothered burritos with shrimp katsu, but the crowd favorite is the kimchee burrito with spicy pork or bulgogi beef.\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_114124\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/10250243_10152197000999543_5278399597273714664_n.jpg\">\u003cimg class=\"size-full wp-image-114124\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/10250243_10152197000999543_5278399597273714664_n.jpg\" alt=\"Taqueria San Jose\" width=\"960\" height=\"960\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/10250243_10152197000999543_5278399597273714664_n.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/10250243_10152197000999543_5278399597273714664_n-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/10250243_10152197000999543_5278399597273714664_n-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/10250243_10152197000999543_5278399597273714664_n-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/10250243_10152197000999543_5278399597273714664_n-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/10250243_10152197000999543_5278399597273714664_n-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/10250243_10152197000999543_5278399597273714664_n-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/10250243_10152197000999543_5278399597273714664_n-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/10250243_10152197000999543_5278399597273714664_n-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/10250243_10152197000999543_5278399597273714664_n-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/10250243_10152197000999543_5278399597273714664_n-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/10250243_10152197000999543_5278399597273714664_n-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/10250243_10152197000999543_5278399597273714664_n-150x150.jpg 150w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Taqueria San Jose \u003ccite>(Courtesy of Taqueria San Jose)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>North Bay\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://sonomatacoshop.com/\" target=\"_blank\" rel=\"noopener\">Sonoma Taco Shop\u003c/a> (San Rafael): Sonoma may not be as well known as some of the other local favorites, but among its fans, it's known for the fresh ingredients. The popular Santa Rosa location closed earlier this year, but if you're in the North Bay then you want to stop at the San Rafael taqueria for a California-infused Mexican meal. It's won awards for its fresh and healthy ingredients.\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/taqueria-san-jose-san-rafael\" target=\"_blank\" rel=\"noopener\">Taqueria San Jose\u003c/a> (San Rafael): If you're a vegetarian, this isn't necessarily the place for you. Tucked under the freeway, San Jose is really about the meat, and lots of it — though you won't want to skip the salsa bar either. Among locals ,it's a favorite, especially with the nearby high school students.\u003c/li>\n\u003cli>\u003ca href=\"http://grillys.com/\" target=\"_blank\" rel=\"noopener\">Grilly's\u003c/a> (Mill Valley and Fairfax): A distinctly Marin take on Mexican, Grilly's has its devotees. Fresh fish tacos and huge chicken taco salads (along with agua fresca) may be what it's best known for, but the sauteed shrimp burrito with mango salsa isn't bad either. Think of this less as a late-night taqueria and more as a family-oriented community restaurant.\u003c/li>\n\u003c/ul>\n\u003cp>More North Bay options:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/123808/guide-15-best-burritos-in-sonoma-county\">15 Best Burritos in Sonoma County\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_114125\" class=\"wp-caption aligncenter\" style=\"max-width: 1011px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/13391526_10154331029689828_299871927051522629_o.jpg\">\u003cimg class=\"size-full wp-image-114125\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/13391526_10154331029689828_299871927051522629_o.jpg\" alt=\"Picante's burrito platter\" width=\"1011\" height=\"675\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/13391526_10154331029689828_299871927051522629_o.jpg 1011w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/13391526_10154331029689828_299871927051522629_o-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/13391526_10154331029689828_299871927051522629_o-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/13391526_10154331029689828_299871927051522629_o-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/13391526_10154331029689828_299871927051522629_o-960x641.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/13391526_10154331029689828_299871927051522629_o-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/13391526_10154331029689828_299871927051522629_o-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/13391526_10154331029689828_299871927051522629_o-520x347.jpg 520w\" sizes=\"(max-width: 1011px) 100vw, 1011px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Picante's burrito platter \u003ccite>(Courtesy of Picante)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>East Bay\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://gordotaqueria.co/\" target=\"_blank\" rel=\"noopener\">Gordo Taqueria\u003c/a> (San Francisco, Albany, Berkeley): With three locations in the city and three in the East Bay, Gordo's has a steady customer base and a healthy reputation for churning out top-end Mexican food. Start at the Albany shop. The burritos are big, the flavors are fresh, and add hot sauce.\u003c/li>\n\u003cli>\u003ca href=\"http://www.picanteberkeley.com/\" target=\"_blank\" rel=\"noopener\">Picante\u003c/a> (Berkeley): The idea with the primarily organic food at Picante is that there's something from every part of Mexico. And it's all made fresh daily, down to the corn tortillas — which you can watch being cooked and grab hot. The vegetarian menu is also extensive. Sit outside on the patio with your burrito and a 100% agave tequila margarita.\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/3-hermanas-mexican-home-cooking-richmond\" target=\"_blank\" rel=\"noopener\">3 Hermanas Mexican Home Cooking\u003c/a> (Richmond): A sit-down restaurant in Richmond, 3 Hermanas is run by three women who cook up the food as you order. It may not be as trendy as taquerias on the other side of the water, but if you want authentic burritos try the desebrada (shredded beef).\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_114130\" class=\"wp-caption aligncenter\" style=\"max-width: 904px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/13627062_1330281870334330_5154635859951936694_n.jpg\">\u003cimg class=\"size-full wp-image-114130\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/13627062_1330281870334330_5154635859951936694_n.jpg\" alt=\"Iguana's\" width=\"904\" height=\"960\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/13627062_1330281870334330_5154635859951936694_n.jpg 904w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/13627062_1330281870334330_5154635859951936694_n-160x170.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/13627062_1330281870334330_5154635859951936694_n-800x850.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/13627062_1330281870334330_5154635859951936694_n-768x816.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/13627062_1330281870334330_5154635859951936694_n-240x255.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/13627062_1330281870334330_5154635859951936694_n-375x398.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/13627062_1330281870334330_5154635859951936694_n-520x552.jpg 520w\" sizes=\"(max-width: 904px) 100vw, 904px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Iguana's \u003ccite>(Courtesy of Iguana's)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>More East Bay options:\n\u003cli>\u003ca href=\"https://ww2.kqed.org/bayareabites/2015/06/18/bay-area-bites-guide-to-10-favorite-east-bay-burrito-spots/\" target=\"_blank\" rel=\"noopener\">Bay Area Bites Guide to 10 Favorite East Bay Burrito Spots\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/07/07/bay-area-bites-guide-to-5-favorite-breakfast-burritos-in-oakland-emeryville-and-berkeley/\" target=\"_blank\" rel=\"noopener\">Bay Area Bites Guide to 5 Favorite Breakfast Burritos in Oakland, Emeryville and Berkeley\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>South Bay\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://burritozilla.com/\" target=\"_blank\" rel=\"noopener\">Iguana's\u003c/a> (San Jose): Home to the famous \"burritozilla,\" Iguana's was featured on Travel Channel's \u003cem>Man v. Food\u003c/em> for its five-pound monster burrito. Can you take it down? Or, if you'd rather a more reasonable sized meal, the family recipe al pastor keeps people coming back for many smaller bites.\u003c/li>\n\u003cli>\u003ca href=\"http://www.diadepesca.net/\" target=\"_blank\" rel=\"noopener\">Dia di Pesca\u003c/a> (San Jose): It's right there in the name: this place does seafood right. The specialty is fish tacos, but it didn't expand from a food stand to a brick-and-mortar restaurant on the basis of one dish. The burritos are also delicious, with local and sustainably-sourced ingredients inside — including sliced cucumbers and grilled peppers.\u003c/li>\n\u003cli>\u003ca href=\"http://www.itslabamba.com/about\" target=\"_blank\" rel=\"noopener\">Taqueria La Bamba\u003c/a> (Mountain View): Since the 1980s, La Bamba has been a South Bay staple. At one point it had three locations, but was forced to move from its original spot and consolidate. The food, though, hasn't lost any of its luster. The restaurant offers both Mexican and Salvadoran food. You come for the fresh tortillas and salsa. You stay because you're too full to leave.\u003c/li>\n\u003c/ul>\n\u003cul>More South Bay options:\n\u003cli>\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/09/22/bay-area-bites-guide-to-10-favorite-south-bay-mexican-restaurants/\" target=\"_blank\" rel=\"noopener\">Bay Area Bites Guide to 9 Favorite South Bay Mexican Restaurants\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>What \u003cem>exactly\u003c/em> is dim sum anyway? While there are aficionados throughout the Bay Area, who can spend hours arguing the merits of what makes authentic dim sum and variations locations, for those of us less well-versed, a quick tutorial: Dim Sum refers to a wide range of dishes, and is more about the style and time of the meal. Typically, the small dishes are served as snacks with tea. Pick your small plates (or baskets) from roving carts. Classic dim sum dishes generally include steamed or fried dumplings with different fillings -- though a number of new and modern takes have extended the title of dim sum to wide range of interesting dishes.\u003c/p>\n\u003cp>While there are dozens and dozens of dim sum restaurants around the Bay Area, here are a few favorite spots we can recommend. If we missed your go-to spot, let us know in the comments.\u003c/p>\n\u003cfigure id=\"attachment_113791\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/yank-sing.jpg\">\u003cimg class=\"size-full wp-image-113791\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/yank-sing.jpg\" alt=\"A dumpling at Yank Sing.\" width=\"800\" height=\"763\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/yank-sing.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/yank-sing-160x153.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/yank-sing-768x732.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/yank-sing-240x229.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/yank-sing-375x358.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/yank-sing-520x496.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/yank-sing-32x32.jpg 32w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A dumpling at Yank Sing. \u003ccite>(Courtesy of Yank Sing)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>San Francisco\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.yanksing.com/home.php\" target=\"_blank\">\u003cstrong>Yank Sing\u003c/strong>\u003c/a>: Often considered a San Francisco classic and one of the granddaddy of dim sum spots in the city, with two locations in downtown, Yank Sing won a James Beard Award in 2009. Make a lunchtime reservation, order from the printed menu or just pick from the carts coming around, and watch out as your bill adds up. The BBQ pork bun is a classic at a classic.\u003c/li>\n\u003cli>\u003ca href=\"http://www.kingofchinesedumpling.com/english/contact.htm\" target=\"_blank\">\u003cstrong>Kingdom of Dumpling\u003c/strong>\u003c/a>: Down the street from \u003ca href=\"https://www.yelp.com/biz/dumpling-kitchen-san-francisco\" target=\"_blank\">Dumpling Kitchen\u003c/a>, Kingdom of Dumpling makes up part of a hub of dim sum excellence -- with a wholesale location nearby. Well-regarded for their xiao long bao, Kingdom of Dumpling also has a long dumpling menu and tasty appetizers, like the garlic green beans.\u003c/li>\n\u003cli>\u003ca href=\"http://www.greateasternsf.com/\" target=\"_blank\">\u003cstrong>Great Eastern\u003c/strong>\u003c/a>: Yes, President Obama has eaten here. But so have thousands of locals. Right in the heart of Chinatown, Great Eastern is basically one very large and bustling dining room. If you can't read Chinese, pick from a picture menu with simple English titles. Steamed Shanghai dumplings arrive in wooden baskets and the steamed pork buns are delicious. A full dinner menu is offered, but dim sum is from 10 a.m. to 3 p.m. Cash only.\u003c/li>\n\u003cli>\u003ca href=\"http://mamajissf.com/\" target=\"_blank\">\u003cstrong>Mama Ji's\u003c/strong>\u003c/a>: Started as a pop-up, \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/10/08/mama-jis-a-deliciously-quirky-addition-to-the-castros-restaurant-scene/\" target=\"_blank\">Mama Ji's\u003c/a> has blossomed in its simple space at the edge of the Castro. It's not a typical dim sum spot, but more of a modern take. Along with a regular dim sum menu, there are vegetarian pork buns and a steamed lotus-leaf wrapped packet of glutinous rice and shrimp sausage. The menu also includes family specialties and Sichuan classics.\u003c/li>\n\u003cli>\u003ca href=\"http://hongkongloungesf.com/\" target=\"_blank\">\u003cstrong>Hong Kong Lounge\u003c/strong>\u003c/a>: Hong Kong Lounge isn't connected to Hong Kong Lounge II (though the owner of the second used to own the first, but not anymore), but both are excellent dim sum locations. The Hong Kong Lounge I used to be wildly popular, fell out of trend, and is now back. There aren't any carts coming around, but order all you can of baked good. The steamed pork buns are one-of-a-kind.\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_113793\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/steamed-dungeness-crab-dumplings.jpg\">\u003cimg class=\"size-full wp-image-113793\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/steamed-dungeness-crab-dumplings.jpg\" alt=\"Steamed Dungeness crab dumplings at East Ocean Seafood Restaurant.\" width=\"1000\" height=\"561\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/steamed-dungeness-crab-dumplings.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/steamed-dungeness-crab-dumplings-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/steamed-dungeness-crab-dumplings-800x449.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/steamed-dungeness-crab-dumplings-768x431.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/steamed-dungeness-crab-dumplings-960x539.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/steamed-dungeness-crab-dumplings-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/steamed-dungeness-crab-dumplings-375x210.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/steamed-dungeness-crab-dumplings-520x292.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Steamed Dungeness crab dumplings at East Ocean Seafood Restaurant. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>East Bay\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.eastoceanseafoodrestaurant.com/\" target=\"_blank\">\u003cstrong>East Ocean Seafood Restaurant\u003c/strong>\u003c/a>: Dim sum is served in this Alameda favorite from 10 a.m. to 2:30 p.m. Pick from waiters' carts or tray. But if you go on the weekend, be prepared to wait in a long line. The Dungeness crab dumplings are a fresh Bay Area take on the standard -- actually all the seafood comes recommended -- and finish off with the fried sweet durian custard-filled pastry puffs.\u003c/li>\n\u003cli>\u003ca href=\"http://asianpearl.yolasite.com/\" target=\"_blank\">\u003cstrong>Asian Pearl Seafood Restaurant\u003c/strong>\u003c/a>: The motto here is: \"culinary wonderland.\" And that's exactly what this Richmond restaurant is. You can order dim sum everyday and at all hours -- along with Hong Kong style meals. You'll want to try the soft baked BBQ pork buns, the fried turnip cakes, and steamed scallop and shrimp dumplings. Once you're full (or while you're waiting beforehand), there's the nearby Asian grocer, \u003ca href=\"https://www.99ranch.com/\" target=\"_blank\">Ranch Market 99\u003c/a>, and a gift shop and bookstore.\u003c/li>\n\u003cli>\u003ca href=\"http://www.imperialtea.com/category-s/1881.htm\" target=\"_blank\">\u003cstrong>Imperial Tea Court\u003c/strong>\u003c/a>: This Berkeley teahouse is, first and foremost, about tea. However, the spot above \u003ca href=\"http://epicuriousgarden.com/\" target=\"_blank\">Epicurious Garden\u003c/a> also has a surprisingly in-depth menu -- made from local, organic ingredients to boot. Sit on the patio and nibble on the dim sum tasting platter. Specialties include their Dragon Well dumplings, pumpkin or pork shao mai, and green onion pancakes.\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_113796\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/koi-palace.jpg\">\u003cimg class=\"size-medium wp-image-113796\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/koi-palace-800x572.jpg\" alt=\"Dim sum plates and tea at Koi Palace.\" width=\"800\" height=\"572\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/koi-palace-800x572.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/koi-palace-160x114.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/koi-palace-768x549.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/koi-palace-1020x730.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/koi-palace-1180x844.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/koi-palace-960x687.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/koi-palace-240x172.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/koi-palace-375x268.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/koi-palace-520x372.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dim sum plates and tea at Koi Palace. \u003ccite>(Courtesy of Koi Palace)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>South Bay\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/joy-luck-palace-cupertino\" target=\"_blank\">\u003cstrong>Joy Luck Palace\u003c/strong>\u003c/a>: Stuffed in a shopping center in Cupertino, the hidden massive dining room is home to some of the best dim sum in the South Bay. On the weekends you might have to wait a half-hour or longer, but once you're sitting simply pluck from the nearest cart that comes by. Servers push around steamed baskets of buns or spoon dishes like sauteed green beans directly from hot clay pots. For dessert, try the baked sweet buns with a coconut-honey filling.\u003c/li>\n\u003cli>\u003ca href=\"http://koipalace.com/\" target=\"_blank\">\u003cstrong>Koi Palace\u003c/strong>\u003c/a>: Koi Palace has three locations, but the Daly City restaurant is perhaps the most well-known for its 20 years of dishing out dim sum. The wait can be \u003cem>long\u003c/em> on weekends, but the giant and extravagant space has a koi pond and live seafood tanks for you to admire. The Shanghai steamed dumpling sampler gives you a variety of dumplings to try, from beets to black truffles. And the seafood versions include rare abalone. Dim sum is served only for lunch.\u003c/li>\n\u003cli>\u003ca href=\"http://www.myoceandelight.com/\" target=\"_blank\">\u003cstrong>Ocean Delight\u003c/strong>\u003c/a>: It can be a long drive for city-goers making their way down to San Jose, but once you're there you'll find a bustling (but not overcrowded) dim sum favorite. Seafood is the specialty here: pan-fried chive and shrimp dumplings, steamed shrimp and crab dumplings, shrimp stuffed mushrooms, and fried shrimp stuffed eggplant.\u003c/li>\n\u003c/ul>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>What \u003cem>exactly\u003c/em> is dim sum anyway? While there are aficionados throughout the Bay Area, who can spend hours arguing the merits of what makes authentic dim sum and variations locations, for those of us less well-versed, a quick tutorial: Dim Sum refers to a wide range of dishes, and is more about the style and time of the meal. Typically, the small dishes are served as snacks with tea. Pick your small plates (or baskets) from roving carts. Classic dim sum dishes generally include steamed or fried dumplings with different fillings -- though a number of new and modern takes have extended the title of dim sum to wide range of interesting dishes.\u003c/p>\n\u003cp>While there are dozens and dozens of dim sum restaurants around the Bay Area, here are a few favorite spots we can recommend. If we missed your go-to spot, let us know in the comments.\u003c/p>\n\u003cfigure id=\"attachment_113791\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/yank-sing.jpg\">\u003cimg class=\"size-full wp-image-113791\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/yank-sing.jpg\" alt=\"A dumpling at Yank Sing.\" width=\"800\" height=\"763\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/yank-sing.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/yank-sing-160x153.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/yank-sing-768x732.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/yank-sing-240x229.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/yank-sing-375x358.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/yank-sing-520x496.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/yank-sing-32x32.jpg 32w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A dumpling at Yank Sing. \u003ccite>(Courtesy of Yank Sing)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>San Francisco\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.yanksing.com/home.php\" target=\"_blank\">\u003cstrong>Yank Sing\u003c/strong>\u003c/a>: Often considered a San Francisco classic and one of the granddaddy of dim sum spots in the city, with two locations in downtown, Yank Sing won a James Beard Award in 2009. Make a lunchtime reservation, order from the printed menu or just pick from the carts coming around, and watch out as your bill adds up. The BBQ pork bun is a classic at a classic.\u003c/li>\n\u003cli>\u003ca href=\"http://www.kingofchinesedumpling.com/english/contact.htm\" target=\"_blank\">\u003cstrong>Kingdom of Dumpling\u003c/strong>\u003c/a>: Down the street from \u003ca href=\"https://www.yelp.com/biz/dumpling-kitchen-san-francisco\" target=\"_blank\">Dumpling Kitchen\u003c/a>, Kingdom of Dumpling makes up part of a hub of dim sum excellence -- with a wholesale location nearby. Well-regarded for their xiao long bao, Kingdom of Dumpling also has a long dumpling menu and tasty appetizers, like the garlic green beans.\u003c/li>\n\u003cli>\u003ca href=\"http://www.greateasternsf.com/\" target=\"_blank\">\u003cstrong>Great Eastern\u003c/strong>\u003c/a>: Yes, President Obama has eaten here. But so have thousands of locals. Right in the heart of Chinatown, Great Eastern is basically one very large and bustling dining room. If you can't read Chinese, pick from a picture menu with simple English titles. Steamed Shanghai dumplings arrive in wooden baskets and the steamed pork buns are delicious. A full dinner menu is offered, but dim sum is from 10 a.m. to 3 p.m. Cash only.\u003c/li>\n\u003cli>\u003ca href=\"http://mamajissf.com/\" target=\"_blank\">\u003cstrong>Mama Ji's\u003c/strong>\u003c/a>: Started as a pop-up, \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/10/08/mama-jis-a-deliciously-quirky-addition-to-the-castros-restaurant-scene/\" target=\"_blank\">Mama Ji's\u003c/a> has blossomed in its simple space at the edge of the Castro. It's not a typical dim sum spot, but more of a modern take. Along with a regular dim sum menu, there are vegetarian pork buns and a steamed lotus-leaf wrapped packet of glutinous rice and shrimp sausage. The menu also includes family specialties and Sichuan classics.\u003c/li>\n\u003cli>\u003ca href=\"http://hongkongloungesf.com/\" target=\"_blank\">\u003cstrong>Hong Kong Lounge\u003c/strong>\u003c/a>: Hong Kong Lounge isn't connected to Hong Kong Lounge II (though the owner of the second used to own the first, but not anymore), but both are excellent dim sum locations. The Hong Kong Lounge I used to be wildly popular, fell out of trend, and is now back. There aren't any carts coming around, but order all you can of baked good. The steamed pork buns are one-of-a-kind.\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_113793\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/steamed-dungeness-crab-dumplings.jpg\">\u003cimg class=\"size-full wp-image-113793\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/steamed-dungeness-crab-dumplings.jpg\" alt=\"Steamed Dungeness crab dumplings at East Ocean Seafood Restaurant.\" width=\"1000\" height=\"561\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/steamed-dungeness-crab-dumplings.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/steamed-dungeness-crab-dumplings-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/steamed-dungeness-crab-dumplings-800x449.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/steamed-dungeness-crab-dumplings-768x431.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/steamed-dungeness-crab-dumplings-960x539.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/steamed-dungeness-crab-dumplings-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/steamed-dungeness-crab-dumplings-375x210.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/steamed-dungeness-crab-dumplings-520x292.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Steamed Dungeness crab dumplings at East Ocean Seafood Restaurant. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>East Bay\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.eastoceanseafoodrestaurant.com/\" target=\"_blank\">\u003cstrong>East Ocean Seafood Restaurant\u003c/strong>\u003c/a>: Dim sum is served in this Alameda favorite from 10 a.m. to 2:30 p.m. Pick from waiters' carts or tray. But if you go on the weekend, be prepared to wait in a long line. The Dungeness crab dumplings are a fresh Bay Area take on the standard -- actually all the seafood comes recommended -- and finish off with the fried sweet durian custard-filled pastry puffs.\u003c/li>\n\u003cli>\u003ca href=\"http://asianpearl.yolasite.com/\" target=\"_blank\">\u003cstrong>Asian Pearl Seafood Restaurant\u003c/strong>\u003c/a>: The motto here is: \"culinary wonderland.\" And that's exactly what this Richmond restaurant is. You can order dim sum everyday and at all hours -- along with Hong Kong style meals. You'll want to try the soft baked BBQ pork buns, the fried turnip cakes, and steamed scallop and shrimp dumplings. Once you're full (or while you're waiting beforehand), there's the nearby Asian grocer, \u003ca href=\"https://www.99ranch.com/\" target=\"_blank\">Ranch Market 99\u003c/a>, and a gift shop and bookstore.\u003c/li>\n\u003cli>\u003ca href=\"http://www.imperialtea.com/category-s/1881.htm\" target=\"_blank\">\u003cstrong>Imperial Tea Court\u003c/strong>\u003c/a>: This Berkeley teahouse is, first and foremost, about tea. However, the spot above \u003ca href=\"http://epicuriousgarden.com/\" target=\"_blank\">Epicurious Garden\u003c/a> also has a surprisingly in-depth menu -- made from local, organic ingredients to boot. Sit on the patio and nibble on the dim sum tasting platter. Specialties include their Dragon Well dumplings, pumpkin or pork shao mai, and green onion pancakes.\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_113796\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/koi-palace.jpg\">\u003cimg class=\"size-medium wp-image-113796\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/koi-palace-800x572.jpg\" alt=\"Dim sum plates and tea at Koi Palace.\" width=\"800\" height=\"572\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/koi-palace-800x572.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/koi-palace-160x114.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/koi-palace-768x549.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/koi-palace-1020x730.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/koi-palace-1180x844.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/koi-palace-960x687.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/koi-palace-240x172.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/koi-palace-375x268.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/koi-palace-520x372.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dim sum plates and tea at Koi Palace. \u003ccite>(Courtesy of Koi Palace)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>South Bay\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/joy-luck-palace-cupertino\" target=\"_blank\">\u003cstrong>Joy Luck Palace\u003c/strong>\u003c/a>: Stuffed in a shopping center in Cupertino, the hidden massive dining room is home to some of the best dim sum in the South Bay. On the weekends you might have to wait a half-hour or longer, but once you're sitting simply pluck from the nearest cart that comes by. Servers push around steamed baskets of buns or spoon dishes like sauteed green beans directly from hot clay pots. For dessert, try the baked sweet buns with a coconut-honey filling.\u003c/li>\n\u003cli>\u003ca href=\"http://koipalace.com/\" target=\"_blank\">\u003cstrong>Koi Palace\u003c/strong>\u003c/a>: Koi Palace has three locations, but the Daly City restaurant is perhaps the most well-known for its 20 years of dishing out dim sum. The wait can be \u003cem>long\u003c/em> on weekends, but the giant and extravagant space has a koi pond and live seafood tanks for you to admire. The Shanghai steamed dumpling sampler gives you a variety of dumplings to try, from beets to black truffles. And the seafood versions include rare abalone. Dim sum is served only for lunch.\u003c/li>\n\u003cli>\u003ca href=\"http://www.myoceandelight.com/\" target=\"_blank\">\u003cstrong>Ocean Delight\u003c/strong>\u003c/a>: It can be a long drive for city-goers making their way down to San Jose, but once you're there you'll find a bustling (but not overcrowded) dim sum favorite. Seafood is the specialty here: pan-fried chive and shrimp dumplings, steamed shrimp and crab dumplings, shrimp stuffed mushrooms, and fried shrimp stuffed eggplant.\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Bay Area Bites Guide: Best Places for Breakfast in San Francisco",
"title": "Bay Area Bites Guide: Best Places for Breakfast in San Francisco",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>San Franciscans take their brunch very seriously. Or maybe they just like standing in line.\u003c/p>\n\u003cp>Sometimes that line is worth it and sometimes you can start your day with a delicious breakfast without the wait: eggs, toast, pancakes, pastries, and a whole lot of things you'll find only in San Francisco. Here are some of the city's favorites, both low-key locations and popular destinations. If we missed your favorite breakfast spot, share it in the comments below.\u003c/p>\n\u003cfigure id=\"attachment_113309\" class=\"wp-caption aligncenter\" style=\"max-width: 638px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mamas.jpg\">\u003cimg class=\"size-full wp-image-113309\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mamas.jpg\" alt=\"Breakfast at Mama's on Washington Square.\" width=\"638\" height=\"557\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mamas.jpg 638w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mamas-160x140.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mamas-240x210.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mamas-375x327.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mamas-520x454.jpg 520w\" sizes=\"(max-width: 638px) 100vw, 638px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Breakfast at Mama's on Washington Square. \u003ccite>(Courtesy of Mama's)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.mamas-sf.com/\" target=\"_blank\">Mama's\u003c/a>\u003cbr>\n\u003c/strong>1701 Stockton St. [\u003ca href=\"https://www.google.com/maps/place/Mama's/@37.8024094,-122.4122764,15z/data=!4m5!3m4!1s0x0:0x8e4e3b22143a03fc!8m2!3d37.80146!4d-122.4095298\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (415) 362-6421\u003cbr>\nHours: Tues-Sun, 8am-3pm\u003c/p>\n\u003cp>Mama's is a San Francisco classic, serving breakfast for 50 years. People stand in line for the pastries, French toast, and the signature breakfast sandwich. But if you're going to wait that long, you might as well splurge on the tasty fresh spinach and Dungeness crab omelette. Breakfast is served all day. Cash only.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.eatatplow.com/\" target=\"_blank\">Plow\u003c/a>\u003c/strong>\u003cbr>\n1299 18th St. [\u003ca href=\"https://www.google.com/maps/place/Plow/@37.7625484,-122.3953852,15z/data=!4m5!3m4!1s0x0:0x16f31097c5eb540b!8m2!3d37.7625484!4d-122.3953852\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (415) 821-7569\u003cbr>\nHours: Mon-Fri, 7am-2pm; Sat, Sun, 8am-2pm\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>It might have started as a small neighborhood breakfast spot, but Plow is definitely not under the radar. The line is long, especially on weekends, and the spot is small. They don't take reservations and doesn't seat groups larger than six. But once you're in, the eggs are on point and the signature potatoes have something of a cult following. Order The Plow to sample it all -- two eggs, bacon or sausage, ricotta pancakes, and those Plow potatoes.\u003c/p>\n\u003cfigure id=\"attachment_113312\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/dotties.jpg\">\u003cimg class=\"size-full wp-image-113312\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/dotties.jpg\" alt=\"The scramble at Dottie's True Blue Cafe.\" width=\"1280\" height=\"960\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/dotties.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/dotties-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/dotties-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/dotties-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/dotties-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/dotties-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/dotties-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/dotties-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/dotties-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/dotties-520x390.jpg 520w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The scramble at Dottie's True Blue Cafe. \u003ccite>(Courtesy of Dottie's)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.yelp.com/biz/dotties-true-blue-cafe-san-francisco\" target=\"_blank\">Dottie's True Blue Cafe\u003c/a>\u003cbr>\n\u003c/strong>28 6th St. [\u003ca href=\"https://www.google.com/maps/place/Dottie's+True+Blue+Cafe/@37.7816977,-122.4100106,15z/data=!4m2!3m1!1s0x0:0x867a357594d7793d?sa=X&sqi=2&ved=0ahUKEwihw8eniYjQAhXjzVQKHVGODlYQ_BIIfDAK\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (415) 885-2767\u003cbr>\nHours: Mon, Thurs, Fri, 7:30am-3pm; Sat, Sun, 7:30am-4pm\u003c/p>\n\u003cp>Though it's moved locations, Dottie's has kept its fans for over 20 years. And in that time it's developed a reputation for big portions and home-style cooking. It's even been featured on Diners, Drive-Ins, and Dives. The chili cornbread with spicy jalapeno jelly is a crowd favorite. But first, you'll want some of Dottie's namesake pancakes or the whiskey fennel sausage scramble.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://frenchsoulfood.com/\" target=\"_blank\">Brenda's French Soul Food\u003c/a>\u003cbr>\n\u003c/strong>652 Polk St. [\u003ca href=\"https://www.google.com/maps/place/Brenda's+French+Soul+Food/@37.7829023,-122.4190358,15z/data=!4m5!3m4!1s0x0:0xa78fa85ec6c57d21!8m2!3d37.7829023!4d-122.4190358\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (415) 345-8100\u003cbr>\nHours: Mon, Tues, 8am-3pm; Wed-Sat, 8am-10pm; Sun, 8am-8pm\u003c/p>\n\u003cp>Maybe you could have figured this out from the name, but this place is all about the Creole classics. Shrimp and grits smothered in gravy, fried chicken, and beignets -- so many beignets, even crawfish and stuffed beignets. Or just order the beignet flight. No reservations, though you can order food delivered straight to your door through Caviar (if you want to take the breakfast in bed thing to another level). Breakfast is served until 3 p.m. each day, except on Sundays when you can order brunch all day.\u003c/p>\n\u003cp>\u003ca href=\"http://www.justforyoucafe.com/\" target=\"_blank\">\u003cstrong>Just for You Cafe\u003cbr>\n\u003c/strong>\u003c/a>732 22nd St. [\u003ca href=\"https://www.google.com/maps/place/Just+For+You+Cafe/@37.7580453,-122.3889006,15z/data=!4m5!3m4!1s0x0:0x3774affdf48b56cd!8m2!3d37.7580453!4d-122.3889006\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (415) 647-3033\u003cbr>\nHours: Mon-Fri, 7:30am-3pm; Sat, Sun, 8am-5pm\u003c/p>\n\u003cp>This Dogpatch spot is known for its wide range of dishes -- eggs with grilled catfish or a breakfast burrito or French toast -- and for its anything goes attitude. Try the Hangtown Fry, guaranteed to cure your hangover. Almost everything comes with jalapeno salsa and the mimosas are served in pint glasses, which will not cure your hangover.\u003c/p>\n\u003cfigure id=\"attachment_113313\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/Screen-Shot-2016-11-02-at-12.51.56-PM.png\">\u003cimg class=\"size-medium wp-image-113313\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/Screen-Shot-2016-11-02-at-12.51.56-PM-800x1006.png\" alt=\"A simple breakfast and coffee at Reveille Coffee Company\" width=\"800\" height=\"1006\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/Screen-Shot-2016-11-02-at-12.51.56-PM-800x1006.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Screen-Shot-2016-11-02-at-12.51.56-PM-160x201.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Screen-Shot-2016-11-02-at-12.51.56-PM-768x966.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Screen-Shot-2016-11-02-at-12.51.56-PM-240x302.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Screen-Shot-2016-11-02-at-12.51.56-PM-375x472.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Screen-Shot-2016-11-02-at-12.51.56-PM-520x654.png 520w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Screen-Shot-2016-11-02-at-12.51.56-PM.png 954w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A simple breakfast and coffee at Reveille Coffee Company \u003ccite>(Courtesy of Cafe Reveille)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.cafereveille.com/\" target=\"_blank\">\u003cstrong>Reveille Coffee Co.\u003cbr>\n\u003c/strong>\u003c/a>610 Long Bridge St. [\u003ca href=\"https://www.google.com/maps/place/Cafe+R%C3%A9veille/@37.7735299,-122.3920561,15z/data=!4m2!3m1!1s0x0:0xfdddfa12d0dbe0c1?sa=X&ved=0ahUKEwiK3JHTpojQAhVqxVQKHefcDvwQ_BIIczAK\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (415) 580-7260\u003cbr>\nHours: Mon-Fri, 7:30-10:30am and 11:15am-3pm; Sat, Sun, 8am-4pm\u003c/p>\n\u003cp>Reveille is best known for its coffee, but it's about more than that -- at least in the Mission Bay location. While the coffee company has a number of spots, it's the one on Long Bridge Street that comes with an adjoining Reveille Cafe for weekday breakfast and lunch, and weekend brunch. You'll want to try the house-made granola and the hotcakes -- a mix of oat crumble, toasted almonds, blueberry compote, and maple syrup.\u003c/p>\n\u003cp>\u003ca href=\"http://www.themillsf.com/\" target=\"_blank\">\u003cstrong>The Mill\u003cbr>\n\u003c/strong>\u003c/a>736 Divisadero St. [\u003ca href=\"https://www.google.com/maps/place/The+Mill/@37.7764784,-122.437911,15z/data=!4m5!3m4!1s0x0:0x185a61a92a363ce8!8m2!3d37.7764784!4d-122.437911\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (415) 345-1953\u003cbr>\nHours: Mon, 7am-9pm; Tues-Sun, 7am-7pm\u003c/p>\n\u003cp>The Mill is the known as the place that launched the $4 toast craze, but maybe there's a reason that trend started here. The bread is \u003cem>good\u003c/em> and that's pretty much all there is on the menu: different kinds of toast piled high with toppings, and freshly baked breads and granola from \u003ca href=\"http://www.joseybakerbread.com/\" target=\"_blank\">Josey Baker Bread\u003c/a> (with regular pizza nights). Coffee comes from \u003ca href=\"http://fourbarrelcoffee.com/\" target=\"_blank\">Four Barrel\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://outerlandssf.com/\" target=\"_blank\">\u003cstrong>Outerlands\u003cbr>\n\u003c/strong>\u003c/a>4001 Judah St. [\u003ca href=\"https://www.google.com/maps/place/Outerlands/@37.7602623,-122.5050272,15z/data=!4m5!3m4!1s0x0:0x6b5937dc1cdee92d!8m2!3d37.7602623!4d-122.5050272\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (415) 661-6140\u003cbr>\nHours: Daily, 9am-3pm, 5-10pm\u003c/p>\n\u003cp>Around the corner from Trouble Coffee -- also a good spot to stop, Outerlands is worth the trek to the Outer Sunset. Get there early, though. On weekdays, breakfast is only offered until it sells out. Weekend brunch runs until the leisurely hour of 3 p.m., but the line is always long. The weekend menu is also longer, with the house speciality as a favorite: Eggs in Jail -- eggs inside toast, with bacon, aioli, and arugula on top. Or try the cornbread benedict and the Dutch pancakes, topped with apples, ricotta, or bacon.\u003c/p>\n\u003cfigure id=\"attachment_113314\" class=\"wp-caption aligncenter\" style=\"max-width: 550px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/craftsmanandwolves.jpg\">\u003cimg class=\"size-full wp-image-113314\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/craftsmanandwolves.jpg\" alt=\"The Rebel Within muffin at Craftsman and Wolves.\" width=\"550\" height=\"440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/craftsmanandwolves.jpg 550w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/craftsmanandwolves-160x128.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/craftsmanandwolves-240x192.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/craftsmanandwolves-375x300.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/craftsmanandwolves-520x416.jpg 520w\" sizes=\"(max-width: 550px) 100vw, 550px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Rebel Within muffin at Craftsman and Wolves. \u003ccite>(Courtesy of Craftsman and Wolves)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.craftsman-wolves.com/\" target=\"_blank\">\u003cstrong>Craftsman and Wolves\u003cbr>\n\u003c/strong>\u003c/a>746 Valencia St. [\u003ca href=\"https://www.google.com/maps/place/Craftsman+and+Wolves/@37.7609039,-122.4217469,15z/data=!4m5!3m4!1s0x0:0xa60125d472a41c83!8m2!3d37.7609039!4d-122.4217469\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (415) 913-7713\u003cbr>\nHours: Mon-Thurs, 7am-6pm; Fri, 7am-7pm; Sat, 8am-7pm; Sun, 8am-6pm\u003c/p>\n\u003cp>Craftsman and Wolves is a bakery, but it's so much more than a bakery. The famous The Rebel Within muffin is their specialty item: a savory asiago cheese muffin with a surprise soft-boiled egg inside. Almost everything here is more than it seems. Try the matcha snickerdoodle cookies or the salted caramel apple kouign-amman. There are also seasonal dishes, like the Thanksgiving Pop-Tart. There's another location on Pacific Avenue and a smaller set-up on Yosemite Avenue.\u003c/p>\n\u003cp>\u003ca href=\"http://rosescafesf.com/\" target=\"_blank\">\u003cstrong>Rose's Cafe\u003cbr>\n\u003c/strong>\u003c/a>2298 Union St. [\u003ca href=\"https://www.google.com/maps/place/Rose's+Cafe/@37.7970694,-122.4370555,15z/data=!4m2!3m1!1s0x0:0x5484b186fe6c3231?sa=X&ved=0ahUKEwiZlpawxIjQAhVkqFQKHadqAAMQ_BIIfjAM\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (415) 775-2200\u003cbr>\nHours: Mon-Thurs, 7am-9pm; Fri, 7am-9:30pm; Sat, 8am-9:30pm; Sun, 8am-9pm\u003c/p>\n\u003cp>You probably didn't think breakfast needed a wood-burning stove. But you were wrong. Try the breakfast pizza or the smoked salmon pizza with scrambled eggs. There's also more traditional breakfast items (during breakfast hours on the weekday and with a separate brunch menu on weekends). Top those off with the warm rice pudding with pears.\u003c/p>\n\u003cp>\u003ca href=\"http://www.ellassanfrancisco.com/\" target=\"_blank\">\u003cstrong>Ella's\u003cbr>\n\u003c/strong>\u003c/a>500 Presidio Ave. [\u003ca href=\"https://www.google.com/maps/place/Ella's/@37.7871339,-122.4466032,15z/data=!4m5!3m4!1s0x0:0xf53b0401b475c774!8m2!3d37.7871339!4d-122.4466032\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (415) 441-5669\u003cbr>\nHours: Mon-Fri, 7am-3pm; Sat, Sun, 8:30am-3pm\u003c/p>\n\u003cp>The brunch menu rotates, so you never know \u003cem>exactly\u003c/em> what you'll get, but you do know it'll be good. You also know there'll be a line on weekends (but maybe not a multi-hour wait). Try the brandied orange French toast and the famous chicken hash. All the baked good are made from scratch -- and have been for the last 20 years. And, no matter what, you can start the meal with a sticky bun.\u003c/p>\n\u003cfigure id=\"attachment_113316\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/chicken-and-waffles.jpg\">\u003cimg class=\"size-medium wp-image-113316\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/chicken-and-waffles-800x600.jpg\" alt=\"Chicken and waffles at Farmer Brown.\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/chicken-and-waffles-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chicken-and-waffles-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chicken-and-waffles-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chicken-and-waffles.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chicken-and-waffles-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chicken-and-waffles-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chicken-and-waffles-520x390.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chicken and waffles at Farmer Brown. \u003ccite>(Courtesy of Farmer Brown)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.farmerbrownsf.com/\" target=\"_blank\">\u003cstrong>Farmer Brown\u003c/strong>\u003c/a>\u003cbr>\n25 Mason St. [\u003ca href=\"https://www.google.com/maps/place/farmerbrown/@37.7835793,-122.4094155,15z/data=!4m5!3m4!1s0x0:0x11c9d3b90944f979!8m2!3d37.7835793!4d-122.4094155\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (415) 409-3276\u003cbr>\nHours: Sun-Wed, 10am-2:30pm, 5-9pm; Thurs-Sat, 10am-2:30pm, 5-10pm\u003c/p>\n\u003cp>The motto here: soul is about more than just biscuits and gravy. The hip spot does dinner and drinks in the evening, but it's all about Southern comfort breakfast food in the morning. You'll definitely want the chicken and waffles. Saturday and Sunday, try the brunch buffet in the mornings -- no reservations for weekend brunch, but eat all you want once you're there.\u003c/p>\n\u003cp>\u003ca href=\"http://www.bouletteslarder.com/\" target=\"_blank\">\u003cstrong>Boulette's Larder\u003cbr>\n\u003c/strong>\u003c/a>The Ferry Building [\u003ca href=\"https://www.google.com/maps/place/Boulettes+Larder/@37.7955128,-122.3934834,15z/data=!4m5!3m4!1s0x0:0xae0ff3c6a9d51cee!8m2!3d37.7955128!4d-122.3934834\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (415) 399-1155\u003cbr>\nHours: Tues-Fri, 8-10:30am, 11:30am-3pm, 6-9:30pm; Sat, 8-10:30am, 11:30am-3pm, 4:30-8pm; Sun, 10am-2:30pm\u003c/p>\n\u003cp>OK, yes, it's in the Ferry Building and who goes to the Ferry Building for breakfast? Well, everyone. During the weekday, you can get breakfast during the early morning hours, but Sunday brunch is served all day. Relax and enjoy the seasonally-inspired poached eggs and scrambles. The menu changes regularly. There are also beignets and lots of cocktails, and a shop next door.\u003c/p>\n\u003cp>\u003ca href=\"http://www.theheartbaker.com/\" target=\"_blank\">\u003cstrong>Heartbaker\u003cbr>\n\u003c/strong>\u003c/a>1408 Clement St. [\u003ca href=\"https://www.google.com/maps/place/Heartbaker/@37.7826511,-122.4743958,15z/data=!4m5!3m4!1s0x0:0x46f7efa38efce072!8m2!3d37.7826511!4d-122.4743958\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (415) 592-6008\u003cbr>\nHours: Tues, 7:30am-5pm; Wed-Fri, 7:30am-9pm; Sat, 9am-5pm; Sun, 9am-4pm\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>It's really all about the hand-made baked goods. (Even the eggs Benedict are served on house-made biscuits.) But there's plenty of breakfast to go with your bread pudding or salted caramel brownie. Try the Benedict sandwich or smoked salmon benedict. And sit on the outdoor patio to enjoy your breakfast in the sun.\u003c/p>\n\n",
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"excerpt": "Looking for a tasty breakfast to start the day? Try these San Francisco favorites.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>San Franciscans take their brunch very seriously. Or maybe they just like standing in line.\u003c/p>\n\u003cp>Sometimes that line is worth it and sometimes you can start your day with a delicious breakfast without the wait: eggs, toast, pancakes, pastries, and a whole lot of things you'll find only in San Francisco. Here are some of the city's favorites, both low-key locations and popular destinations. If we missed your favorite breakfast spot, share it in the comments below.\u003c/p>\n\u003cfigure id=\"attachment_113309\" class=\"wp-caption aligncenter\" style=\"max-width: 638px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mamas.jpg\">\u003cimg class=\"size-full wp-image-113309\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mamas.jpg\" alt=\"Breakfast at Mama's on Washington Square.\" width=\"638\" height=\"557\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mamas.jpg 638w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mamas-160x140.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mamas-240x210.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mamas-375x327.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mamas-520x454.jpg 520w\" sizes=\"(max-width: 638px) 100vw, 638px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Breakfast at Mama's on Washington Square. \u003ccite>(Courtesy of Mama's)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.mamas-sf.com/\" target=\"_blank\">Mama's\u003c/a>\u003cbr>\n\u003c/strong>1701 Stockton St. [\u003ca href=\"https://www.google.com/maps/place/Mama's/@37.8024094,-122.4122764,15z/data=!4m5!3m4!1s0x0:0x8e4e3b22143a03fc!8m2!3d37.80146!4d-122.4095298\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (415) 362-6421\u003cbr>\nHours: Tues-Sun, 8am-3pm\u003c/p>\n\u003cp>Mama's is a San Francisco classic, serving breakfast for 50 years. People stand in line for the pastries, French toast, and the signature breakfast sandwich. But if you're going to wait that long, you might as well splurge on the tasty fresh spinach and Dungeness crab omelette. Breakfast is served all day. Cash only.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.eatatplow.com/\" target=\"_blank\">Plow\u003c/a>\u003c/strong>\u003cbr>\n1299 18th St. [\u003ca href=\"https://www.google.com/maps/place/Plow/@37.7625484,-122.3953852,15z/data=!4m5!3m4!1s0x0:0x16f31097c5eb540b!8m2!3d37.7625484!4d-122.3953852\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (415) 821-7569\u003cbr>\nHours: Mon-Fri, 7am-2pm; Sat, Sun, 8am-2pm\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It might have started as a small neighborhood breakfast spot, but Plow is definitely not under the radar. The line is long, especially on weekends, and the spot is small. They don't take reservations and doesn't seat groups larger than six. But once you're in, the eggs are on point and the signature potatoes have something of a cult following. Order The Plow to sample it all -- two eggs, bacon or sausage, ricotta pancakes, and those Plow potatoes.\u003c/p>\n\u003cfigure id=\"attachment_113312\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/dotties.jpg\">\u003cimg class=\"size-full wp-image-113312\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/dotties.jpg\" alt=\"The scramble at Dottie's True Blue Cafe.\" width=\"1280\" height=\"960\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/dotties.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/dotties-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/dotties-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/dotties-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/dotties-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/dotties-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/dotties-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/dotties-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/dotties-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/dotties-520x390.jpg 520w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The scramble at Dottie's True Blue Cafe. \u003ccite>(Courtesy of Dottie's)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.yelp.com/biz/dotties-true-blue-cafe-san-francisco\" target=\"_blank\">Dottie's True Blue Cafe\u003c/a>\u003cbr>\n\u003c/strong>28 6th St. [\u003ca href=\"https://www.google.com/maps/place/Dottie's+True+Blue+Cafe/@37.7816977,-122.4100106,15z/data=!4m2!3m1!1s0x0:0x867a357594d7793d?sa=X&sqi=2&ved=0ahUKEwihw8eniYjQAhXjzVQKHVGODlYQ_BIIfDAK\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (415) 885-2767\u003cbr>\nHours: Mon, Thurs, Fri, 7:30am-3pm; Sat, Sun, 7:30am-4pm\u003c/p>\n\u003cp>Though it's moved locations, Dottie's has kept its fans for over 20 years. And in that time it's developed a reputation for big portions and home-style cooking. It's even been featured on Diners, Drive-Ins, and Dives. The chili cornbread with spicy jalapeno jelly is a crowd favorite. But first, you'll want some of Dottie's namesake pancakes or the whiskey fennel sausage scramble.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://frenchsoulfood.com/\" target=\"_blank\">Brenda's French Soul Food\u003c/a>\u003cbr>\n\u003c/strong>652 Polk St. [\u003ca href=\"https://www.google.com/maps/place/Brenda's+French+Soul+Food/@37.7829023,-122.4190358,15z/data=!4m5!3m4!1s0x0:0xa78fa85ec6c57d21!8m2!3d37.7829023!4d-122.4190358\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (415) 345-8100\u003cbr>\nHours: Mon, Tues, 8am-3pm; Wed-Sat, 8am-10pm; Sun, 8am-8pm\u003c/p>\n\u003cp>Maybe you could have figured this out from the name, but this place is all about the Creole classics. Shrimp and grits smothered in gravy, fried chicken, and beignets -- so many beignets, even crawfish and stuffed beignets. Or just order the beignet flight. No reservations, though you can order food delivered straight to your door through Caviar (if you want to take the breakfast in bed thing to another level). Breakfast is served until 3 p.m. each day, except on Sundays when you can order brunch all day.\u003c/p>\n\u003cp>\u003ca href=\"http://www.justforyoucafe.com/\" target=\"_blank\">\u003cstrong>Just for You Cafe\u003cbr>\n\u003c/strong>\u003c/a>732 22nd St. [\u003ca href=\"https://www.google.com/maps/place/Just+For+You+Cafe/@37.7580453,-122.3889006,15z/data=!4m5!3m4!1s0x0:0x3774affdf48b56cd!8m2!3d37.7580453!4d-122.3889006\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (415) 647-3033\u003cbr>\nHours: Mon-Fri, 7:30am-3pm; Sat, Sun, 8am-5pm\u003c/p>\n\u003cp>This Dogpatch spot is known for its wide range of dishes -- eggs with grilled catfish or a breakfast burrito or French toast -- and for its anything goes attitude. Try the Hangtown Fry, guaranteed to cure your hangover. Almost everything comes with jalapeno salsa and the mimosas are served in pint glasses, which will not cure your hangover.\u003c/p>\n\u003cfigure id=\"attachment_113313\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/Screen-Shot-2016-11-02-at-12.51.56-PM.png\">\u003cimg class=\"size-medium wp-image-113313\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/Screen-Shot-2016-11-02-at-12.51.56-PM-800x1006.png\" alt=\"A simple breakfast and coffee at Reveille Coffee Company\" width=\"800\" height=\"1006\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/Screen-Shot-2016-11-02-at-12.51.56-PM-800x1006.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Screen-Shot-2016-11-02-at-12.51.56-PM-160x201.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Screen-Shot-2016-11-02-at-12.51.56-PM-768x966.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Screen-Shot-2016-11-02-at-12.51.56-PM-240x302.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Screen-Shot-2016-11-02-at-12.51.56-PM-375x472.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Screen-Shot-2016-11-02-at-12.51.56-PM-520x654.png 520w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Screen-Shot-2016-11-02-at-12.51.56-PM.png 954w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A simple breakfast and coffee at Reveille Coffee Company \u003ccite>(Courtesy of Cafe Reveille)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.cafereveille.com/\" target=\"_blank\">\u003cstrong>Reveille Coffee Co.\u003cbr>\n\u003c/strong>\u003c/a>610 Long Bridge St. [\u003ca href=\"https://www.google.com/maps/place/Cafe+R%C3%A9veille/@37.7735299,-122.3920561,15z/data=!4m2!3m1!1s0x0:0xfdddfa12d0dbe0c1?sa=X&ved=0ahUKEwiK3JHTpojQAhVqxVQKHefcDvwQ_BIIczAK\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (415) 580-7260\u003cbr>\nHours: Mon-Fri, 7:30-10:30am and 11:15am-3pm; Sat, Sun, 8am-4pm\u003c/p>\n\u003cp>Reveille is best known for its coffee, but it's about more than that -- at least in the Mission Bay location. While the coffee company has a number of spots, it's the one on Long Bridge Street that comes with an adjoining Reveille Cafe for weekday breakfast and lunch, and weekend brunch. You'll want to try the house-made granola and the hotcakes -- a mix of oat crumble, toasted almonds, blueberry compote, and maple syrup.\u003c/p>\n\u003cp>\u003ca href=\"http://www.themillsf.com/\" target=\"_blank\">\u003cstrong>The Mill\u003cbr>\n\u003c/strong>\u003c/a>736 Divisadero St. [\u003ca href=\"https://www.google.com/maps/place/The+Mill/@37.7764784,-122.437911,15z/data=!4m5!3m4!1s0x0:0x185a61a92a363ce8!8m2!3d37.7764784!4d-122.437911\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (415) 345-1953\u003cbr>\nHours: Mon, 7am-9pm; Tues-Sun, 7am-7pm\u003c/p>\n\u003cp>The Mill is the known as the place that launched the $4 toast craze, but maybe there's a reason that trend started here. The bread is \u003cem>good\u003c/em> and that's pretty much all there is on the menu: different kinds of toast piled high with toppings, and freshly baked breads and granola from \u003ca href=\"http://www.joseybakerbread.com/\" target=\"_blank\">Josey Baker Bread\u003c/a> (with regular pizza nights). Coffee comes from \u003ca href=\"http://fourbarrelcoffee.com/\" target=\"_blank\">Four Barrel\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://outerlandssf.com/\" target=\"_blank\">\u003cstrong>Outerlands\u003cbr>\n\u003c/strong>\u003c/a>4001 Judah St. [\u003ca href=\"https://www.google.com/maps/place/Outerlands/@37.7602623,-122.5050272,15z/data=!4m5!3m4!1s0x0:0x6b5937dc1cdee92d!8m2!3d37.7602623!4d-122.5050272\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (415) 661-6140\u003cbr>\nHours: Daily, 9am-3pm, 5-10pm\u003c/p>\n\u003cp>Around the corner from Trouble Coffee -- also a good spot to stop, Outerlands is worth the trek to the Outer Sunset. Get there early, though. On weekdays, breakfast is only offered until it sells out. Weekend brunch runs until the leisurely hour of 3 p.m., but the line is always long. The weekend menu is also longer, with the house speciality as a favorite: Eggs in Jail -- eggs inside toast, with bacon, aioli, and arugula on top. Or try the cornbread benedict and the Dutch pancakes, topped with apples, ricotta, or bacon.\u003c/p>\n\u003cfigure id=\"attachment_113314\" class=\"wp-caption aligncenter\" style=\"max-width: 550px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/craftsmanandwolves.jpg\">\u003cimg class=\"size-full wp-image-113314\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/craftsmanandwolves.jpg\" alt=\"The Rebel Within muffin at Craftsman and Wolves.\" width=\"550\" height=\"440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/craftsmanandwolves.jpg 550w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/craftsmanandwolves-160x128.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/craftsmanandwolves-240x192.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/craftsmanandwolves-375x300.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/craftsmanandwolves-520x416.jpg 520w\" sizes=\"(max-width: 550px) 100vw, 550px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Rebel Within muffin at Craftsman and Wolves. \u003ccite>(Courtesy of Craftsman and Wolves)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.craftsman-wolves.com/\" target=\"_blank\">\u003cstrong>Craftsman and Wolves\u003cbr>\n\u003c/strong>\u003c/a>746 Valencia St. [\u003ca href=\"https://www.google.com/maps/place/Craftsman+and+Wolves/@37.7609039,-122.4217469,15z/data=!4m5!3m4!1s0x0:0xa60125d472a41c83!8m2!3d37.7609039!4d-122.4217469\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (415) 913-7713\u003cbr>\nHours: Mon-Thurs, 7am-6pm; Fri, 7am-7pm; Sat, 8am-7pm; Sun, 8am-6pm\u003c/p>\n\u003cp>Craftsman and Wolves is a bakery, but it's so much more than a bakery. The famous The Rebel Within muffin is their specialty item: a savory asiago cheese muffin with a surprise soft-boiled egg inside. Almost everything here is more than it seems. Try the matcha snickerdoodle cookies or the salted caramel apple kouign-amman. There are also seasonal dishes, like the Thanksgiving Pop-Tart. There's another location on Pacific Avenue and a smaller set-up on Yosemite Avenue.\u003c/p>\n\u003cp>\u003ca href=\"http://rosescafesf.com/\" target=\"_blank\">\u003cstrong>Rose's Cafe\u003cbr>\n\u003c/strong>\u003c/a>2298 Union St. [\u003ca href=\"https://www.google.com/maps/place/Rose's+Cafe/@37.7970694,-122.4370555,15z/data=!4m2!3m1!1s0x0:0x5484b186fe6c3231?sa=X&ved=0ahUKEwiZlpawxIjQAhVkqFQKHadqAAMQ_BIIfjAM\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (415) 775-2200\u003cbr>\nHours: Mon-Thurs, 7am-9pm; Fri, 7am-9:30pm; Sat, 8am-9:30pm; Sun, 8am-9pm\u003c/p>\n\u003cp>You probably didn't think breakfast needed a wood-burning stove. But you were wrong. Try the breakfast pizza or the smoked salmon pizza with scrambled eggs. There's also more traditional breakfast items (during breakfast hours on the weekday and with a separate brunch menu on weekends). Top those off with the warm rice pudding with pears.\u003c/p>\n\u003cp>\u003ca href=\"http://www.ellassanfrancisco.com/\" target=\"_blank\">\u003cstrong>Ella's\u003cbr>\n\u003c/strong>\u003c/a>500 Presidio Ave. [\u003ca href=\"https://www.google.com/maps/place/Ella's/@37.7871339,-122.4466032,15z/data=!4m5!3m4!1s0x0:0xf53b0401b475c774!8m2!3d37.7871339!4d-122.4466032\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (415) 441-5669\u003cbr>\nHours: Mon-Fri, 7am-3pm; Sat, Sun, 8:30am-3pm\u003c/p>\n\u003cp>The brunch menu rotates, so you never know \u003cem>exactly\u003c/em> what you'll get, but you do know it'll be good. You also know there'll be a line on weekends (but maybe not a multi-hour wait). Try the brandied orange French toast and the famous chicken hash. All the baked good are made from scratch -- and have been for the last 20 years. And, no matter what, you can start the meal with a sticky bun.\u003c/p>\n\u003cfigure id=\"attachment_113316\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/chicken-and-waffles.jpg\">\u003cimg class=\"size-medium wp-image-113316\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/chicken-and-waffles-800x600.jpg\" alt=\"Chicken and waffles at Farmer Brown.\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/chicken-and-waffles-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chicken-and-waffles-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chicken-and-waffles-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chicken-and-waffles.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chicken-and-waffles-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chicken-and-waffles-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chicken-and-waffles-520x390.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chicken and waffles at Farmer Brown. \u003ccite>(Courtesy of Farmer Brown)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.farmerbrownsf.com/\" target=\"_blank\">\u003cstrong>Farmer Brown\u003c/strong>\u003c/a>\u003cbr>\n25 Mason St. [\u003ca href=\"https://www.google.com/maps/place/farmerbrown/@37.7835793,-122.4094155,15z/data=!4m5!3m4!1s0x0:0x11c9d3b90944f979!8m2!3d37.7835793!4d-122.4094155\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (415) 409-3276\u003cbr>\nHours: Sun-Wed, 10am-2:30pm, 5-9pm; Thurs-Sat, 10am-2:30pm, 5-10pm\u003c/p>\n\u003cp>The motto here: soul is about more than just biscuits and gravy. The hip spot does dinner and drinks in the evening, but it's all about Southern comfort breakfast food in the morning. You'll definitely want the chicken and waffles. Saturday and Sunday, try the brunch buffet in the mornings -- no reservations for weekend brunch, but eat all you want once you're there.\u003c/p>\n\u003cp>\u003ca href=\"http://www.bouletteslarder.com/\" target=\"_blank\">\u003cstrong>Boulette's Larder\u003cbr>\n\u003c/strong>\u003c/a>The Ferry Building [\u003ca href=\"https://www.google.com/maps/place/Boulettes+Larder/@37.7955128,-122.3934834,15z/data=!4m5!3m4!1s0x0:0xae0ff3c6a9d51cee!8m2!3d37.7955128!4d-122.3934834\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (415) 399-1155\u003cbr>\nHours: Tues-Fri, 8-10:30am, 11:30am-3pm, 6-9:30pm; Sat, 8-10:30am, 11:30am-3pm, 4:30-8pm; Sun, 10am-2:30pm\u003c/p>\n\u003cp>OK, yes, it's in the Ferry Building and who goes to the Ferry Building for breakfast? Well, everyone. During the weekday, you can get breakfast during the early morning hours, but Sunday brunch is served all day. Relax and enjoy the seasonally-inspired poached eggs and scrambles. The menu changes regularly. There are also beignets and lots of cocktails, and a shop next door.\u003c/p>\n\u003cp>\u003ca href=\"http://www.theheartbaker.com/\" target=\"_blank\">\u003cstrong>Heartbaker\u003cbr>\n\u003c/strong>\u003c/a>1408 Clement St. [\u003ca href=\"https://www.google.com/maps/place/Heartbaker/@37.7826511,-122.4743958,15z/data=!4m5!3m4!1s0x0:0x46f7efa38efce072!8m2!3d37.7826511!4d-122.4743958\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (415) 592-6008\u003cbr>\nHours: Tues, 7:30am-5pm; Wed-Fri, 7:30am-9pm; Sat, 9am-5pm; Sun, 9am-4pm\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It's really all about the hand-made baked goods. (Even the eggs Benedict are served on house-made biscuits.) But there's plenty of breakfast to go with your bread pudding or salted caramel brownie. Try the Benedict sandwich or smoked salmon benedict. And sit on the outdoor patio to enjoy your breakfast in the sun.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Meet Your Favorite Cookbook Authors at A Literary Feast",
"title": "Meet Your Favorite Cookbook Authors at A Literary Feast",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>All your favorite cookbook authors up close and personal, in one place! That's the promise of \u003ca href=\"http://www.lesdamessf.org/event-2288124\" target=\"_blank\">A Literary Feast\u003c/a>, the Bay Area cookbook-signing party that the San Francisco chapter of \u003ca href=\"http://www.lesdamessf.org/\" target=\"_blank\">Les Dames d'Escoffier\u003c/a> is throwing inside the \u003ca href=\"http://www.ferrybuildingmarketplace.com/\" target=\"_blank\">Ferry Building \u003c/a> on Sunday, November 13, from 3-6pm. \u003c/p>\n\u003cp>According to the organization, the members of Les Dames d'Escoffier's San Francisco chapter are particularly literary--and successful. The prolific writer-chefs of our city (and its environs) have produced more best-selling, award-winning cookbooks than the Boston, New York, and Washington, D.C. chapters combined. Not that we're surprised, of course; the Bay Area has always been an intensely \u003ca href=\"http://www.sfgate.com/entertainment/books/item/Bay-Area-Literary-Map-23355.php/wrap-raf\" target=\"_blank\">literary place,\u003c/a> a vibrant home for readers and writers alike, whose voracious appetite for prose, poetry, essays, memoir, and more is matched only by a passion for food and cookbooks, and the chefs and cookbook writers who pen them. \u003c/p>\n\u003cp>We love to eat, and we love to read, and we love to eat while hanging out with writers, talking about food and writing. Many of my favorite cookbooks' recipes are annotated with handwritten notes, from questions I've asked our local authors during book signings or cooking demonstrations; it's easy to forget how privileged we are to have so many excellent chefs and authors on hand here as we do. At this event, all of these activities will be encouraged, as many of the cookbook authors on hand will also be handing out tastes of their favorite (or at least most easily served and transportable) signature dishes, as well as selling and signing their books. \u003c/p>\n\u003cp>Since publishing is a fickle business, and bookstores have finite shelf space, the siren call of the newest and latest can push even popular authors' backlists off the shelves. Once they've been marked down or remaindered, old titles can disappear too fast, like the airy pouf of a soufflé, never to be seen again--a sad happening for completists and collectors, or just those of us who fell in love with a recipe or two but delayed buying the book until it was too late. Since authors, at least those with garages or extra closet space, tend to hang on to their past work, this event may be a chance to finally track down some of your favorite writers' hard-to-find earlier books--and get them personally signed, too. \u003c/p>\n\u003cp>Who will be there? It's a who's who of a generation of well-known Bay Area writers, including Georgeanne Brennan, Joyce Goldstein, Dorie Greenspan, Paula Wolfert, forager Connie Green, Sunset Magazine's Margo True, Cowgirl Creamery's Sue Conley and Peggy Smith, Tanya Holland of Brown Sugar Kitchen, chocolatier Amy Guittard, and some two dozen more, including KQED's own Leslie Sbrocco, host of \u003ca href=\"https://ww2.kqed.org/checkplease/\" target=\"_blank\">Check, Please!\u003c/a> and \u003ca href=\"https://ww2.kqed.org/food/series/taste-this/\" target=\"_blank\">Taste This\u003c/a>, and the author of \u003cem>The Simple and Savvy Wine Guide\u003c/em> and \u003cem>Wine for Women.\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The ticket fee ($10 in advance through \u003ca href=\"http://www.cellarpass.com/a-literary-feast-tickets-1801\" target=\"_blank\">Cellarpass\u003c/a>, $12 at the door) covers entrance to the event and tastes from many of the authors. If you're a woman in the culinary world, and you haven't heard of \u003ca href=\"http://www.lesdamessf.org/\" target=\"_blank\">Les Dames d'Escoffier-San Francisco\u003c/a> (LDE-SF), you should: the Bay Area's busy chapter has roughly 100 members, with a mission of \"education, advocacy, and philanthropy\" in support of women striving for leadership--whether as chefs, teachers, managers, writers, or entrepreneurs--in the food, beverage, and hospitality industries. (Membership in the San Francisco chapter, like all LDE chapters, is by invitation.) \u003c/p>\n\u003cp>Ticket sales will go towards LDE-SF's Culinary Scholarship Fund, which \"provides deserving female culinary students with funding to enrich their education in the culinary world,\" according to the organization. A portion of the proceeds will also go to support \u003ca href=\"http://www.gardenproject.org\" target=\"_blank\">The Garden Project\u003c/a>, a nonprofit working with high school students and at-risk youth to provide environmentally-based work training and life skills through its Earth Stewards program; the organization also runs a farm in conjunction with prisoners at the San Francisco County Jail's San Bruno Complex. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>So, stop by on Sunday, November 13, and get your holiday shopping done, and pick up some holiday cooking tips while you're at it. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>All your favorite cookbook authors up close and personal, in one place! That's the promise of \u003ca href=\"http://www.lesdamessf.org/event-2288124\" target=\"_blank\">A Literary Feast\u003c/a>, the Bay Area cookbook-signing party that the San Francisco chapter of \u003ca href=\"http://www.lesdamessf.org/\" target=\"_blank\">Les Dames d'Escoffier\u003c/a> is throwing inside the \u003ca href=\"http://www.ferrybuildingmarketplace.com/\" target=\"_blank\">Ferry Building \u003c/a> on Sunday, November 13, from 3-6pm. \u003c/p>\n\u003cp>According to the organization, the members of Les Dames d'Escoffier's San Francisco chapter are particularly literary--and successful. The prolific writer-chefs of our city (and its environs) have produced more best-selling, award-winning cookbooks than the Boston, New York, and Washington, D.C. chapters combined. Not that we're surprised, of course; the Bay Area has always been an intensely \u003ca href=\"http://www.sfgate.com/entertainment/books/item/Bay-Area-Literary-Map-23355.php/wrap-raf\" target=\"_blank\">literary place,\u003c/a> a vibrant home for readers and writers alike, whose voracious appetite for prose, poetry, essays, memoir, and more is matched only by a passion for food and cookbooks, and the chefs and cookbook writers who pen them. \u003c/p>\n\u003cp>We love to eat, and we love to read, and we love to eat while hanging out with writers, talking about food and writing. Many of my favorite cookbooks' recipes are annotated with handwritten notes, from questions I've asked our local authors during book signings or cooking demonstrations; it's easy to forget how privileged we are to have so many excellent chefs and authors on hand here as we do. At this event, all of these activities will be encouraged, as many of the cookbook authors on hand will also be handing out tastes of their favorite (or at least most easily served and transportable) signature dishes, as well as selling and signing their books. \u003c/p>\n\u003cp>Since publishing is a fickle business, and bookstores have finite shelf space, the siren call of the newest and latest can push even popular authors' backlists off the shelves. Once they've been marked down or remaindered, old titles can disappear too fast, like the airy pouf of a soufflé, never to be seen again--a sad happening for completists and collectors, or just those of us who fell in love with a recipe or two but delayed buying the book until it was too late. Since authors, at least those with garages or extra closet space, tend to hang on to their past work, this event may be a chance to finally track down some of your favorite writers' hard-to-find earlier books--and get them personally signed, too. \u003c/p>\n\u003cp>Who will be there? It's a who's who of a generation of well-known Bay Area writers, including Georgeanne Brennan, Joyce Goldstein, Dorie Greenspan, Paula Wolfert, forager Connie Green, Sunset Magazine's Margo True, Cowgirl Creamery's Sue Conley and Peggy Smith, Tanya Holland of Brown Sugar Kitchen, chocolatier Amy Guittard, and some two dozen more, including KQED's own Leslie Sbrocco, host of \u003ca href=\"https://ww2.kqed.org/checkplease/\" target=\"_blank\">Check, Please!\u003c/a> and \u003ca href=\"https://ww2.kqed.org/food/series/taste-this/\" target=\"_blank\">Taste This\u003c/a>, and the author of \u003cem>The Simple and Savvy Wine Guide\u003c/em> and \u003cem>Wine for Women.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The ticket fee ($10 in advance through \u003ca href=\"http://www.cellarpass.com/a-literary-feast-tickets-1801\" target=\"_blank\">Cellarpass\u003c/a>, $12 at the door) covers entrance to the event and tastes from many of the authors. If you're a woman in the culinary world, and you haven't heard of \u003ca href=\"http://www.lesdamessf.org/\" target=\"_blank\">Les Dames d'Escoffier-San Francisco\u003c/a> (LDE-SF), you should: the Bay Area's busy chapter has roughly 100 members, with a mission of \"education, advocacy, and philanthropy\" in support of women striving for leadership--whether as chefs, teachers, managers, writers, or entrepreneurs--in the food, beverage, and hospitality industries. (Membership in the San Francisco chapter, like all LDE chapters, is by invitation.) \u003c/p>\n\u003cp>Ticket sales will go towards LDE-SF's Culinary Scholarship Fund, which \"provides deserving female culinary students with funding to enrich their education in the culinary world,\" according to the organization. A portion of the proceeds will also go to support \u003ca href=\"http://www.gardenproject.org\" target=\"_blank\">The Garden Project\u003c/a>, a nonprofit working with high school students and at-risk youth to provide environmentally-based work training and life skills through its Earth Stewards program; the organization also runs a farm in conjunction with prisoners at the San Francisco County Jail's San Bruno Complex. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>So, stop by on Sunday, November 13, and get your holiday shopping done, and pick up some holiday cooking tips while you're at it. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Crostini Recipe from KQED Foodie Field Trip to Sociale",
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"content": "\u003cp>It was a tough assignment… I had to arrange a \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/09/17/kqed-food-field-trip-wine-tasting-and-food-pairing-at-sociale-in-san-francisco/\" target=\"_blank\">field trip\u003c/a> for a small group, to a San Francisco restaurant to eat and drink.\u003c/p>\n\u003cp>As the producer of \u003ca href=\"https://ww2.kqed.org/checkplease/\" target=\"_blank\">Check, Please! Bay Area\u003c/a> and the new web series \u003ca href=\"https://ww2.kqed.org/food/series/taste-this/\" target=\"_blank\">Taste This\u003c/a>, the options were endless. But the hidden gem of \u003ca href=\"http://sfsociale.com/\" target=\"_blank\">Sociale\u003c/a> (So-CHI- aH-leh) called to me. Their small, but very well-chosen wine list, curated by wine director, Rebecca Fineman and owner, David Nichol, paired perfectly with chef/owner Tia Harrison’s food.\u003c/p>\n\u003cfigure id=\"attachment_112114\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003cimg class=\"size-full wp-image-112114\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/sociale-field-trip.jpg\" alt=\"photo courtesy of Sociale\" width=\"960\" height=\"638\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/sociale-field-trip.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/sociale-field-trip-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/sociale-field-trip-800x532.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/sociale-field-trip-768x510.jpg 768w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003cfigcaption class=\"wp-caption-text\">photo courtesy of Sociale\u003c/figcaption>\u003c/figure>\n\u003cp>Introductions for the seventeen guests began at 6pm with a glass of what we learned was a special, very dry Prosecco, chosen for its crisp, almost yeasty similarity to Champagne. Not a bad way to begin a Tuesday evening as the fog rolled along outside on Sacramento Street.\u003c/p>\n\u003cp>Arneis, the only white wine of the three Piedmont wines that followed, was next. We learned that wine had texture and I likened this one to satin. Then a Barbera and a Barolo, each one so different that it’s hard to think that they grow so close together in the same region.\u003c/p>\n\u003cfigure id=\"attachment_112365\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/wines.jpg\" alt=\"Prosecco, Arneis, Barbera, Barolo at Sociale\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-112365\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/wines.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/wines-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/wines-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/wines-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/wines-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/wines-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/wines-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Prosecco, Arneis, Barbera, Barolo at Sociale \u003ccite>(Siouxsie Oki)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Wine tasting makes you hungry and so I set everyone to the task of building the best crostini to pair with the Barbera. Prizes of bottles of wine and dinner-for-two at Sociale, were motivation for the competition. With plenty of ingredients, there were plenty of taste combinations possible.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>You’ll find my and Sociale judges, David, Tia and Rebecca’s winning recipe from Molly Hovorka, Sophie Curtis, and Sebastian Von Nagel below.\u003c/p>\n\u003cp>https://www.instagram.com/p/BK4ie9-AvxE/?tagged=kqedfieldtrips\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Recipe: Winning Smoked Duck Breast Crostini\u003c/strong>\u003cbr>\nby Molly Hovorka, Sophie Curtis, Sebastian Von Nagel\u003cbr>\n\u003cem>Makes 6 crostini\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong> \n\u003cli>6 slices rustic bread such as ciabatta, about 1 inch thick, lightly toasted\u003c/li>\n\u003cli>6 tablespoons extra virgin olive oil\u003c/li>\n\u003cli>1 tablespoon minced chives\u003c/li>\n\u003cli>½ teaspoon freshly grated lemon zest\u003c/li>\n\u003cli>3 tablespoons finely grated ricotta salata cheese\u003c/li>\n\u003cli>1 large smoked duck breast, thinly sliced\u003c/li>\n\u003cli>Extra minced chives for garnish\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>To assemble, drizzle the oil over the toasted bread, and sprinkle generously with chives, lemon zest and cheese.\u003c/li>\n\u003cli>Arrange the duck breast on top. Garnish with extra chives. Serve immediately.\u003c/li>\n\u003c/ol>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>It was a tough assignment… I had to arrange a \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/09/17/kqed-food-field-trip-wine-tasting-and-food-pairing-at-sociale-in-san-francisco/\" target=\"_blank\">field trip\u003c/a> for a small group, to a San Francisco restaurant to eat and drink.\u003c/p>\n\u003cp>As the producer of \u003ca href=\"https://ww2.kqed.org/checkplease/\" target=\"_blank\">Check, Please! Bay Area\u003c/a> and the new web series \u003ca href=\"https://ww2.kqed.org/food/series/taste-this/\" target=\"_blank\">Taste This\u003c/a>, the options were endless. But the hidden gem of \u003ca href=\"http://sfsociale.com/\" target=\"_blank\">Sociale\u003c/a> (So-CHI- aH-leh) called to me. Their small, but very well-chosen wine list, curated by wine director, Rebecca Fineman and owner, David Nichol, paired perfectly with chef/owner Tia Harrison’s food.\u003c/p>\n\u003cfigure id=\"attachment_112114\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003cimg class=\"size-full wp-image-112114\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/sociale-field-trip.jpg\" alt=\"photo courtesy of Sociale\" width=\"960\" height=\"638\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/sociale-field-trip.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/sociale-field-trip-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/sociale-field-trip-800x532.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/sociale-field-trip-768x510.jpg 768w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003cfigcaption class=\"wp-caption-text\">photo courtesy of Sociale\u003c/figcaption>\u003c/figure>\n\u003cp>Introductions for the seventeen guests began at 6pm with a glass of what we learned was a special, very dry Prosecco, chosen for its crisp, almost yeasty similarity to Champagne. Not a bad way to begin a Tuesday evening as the fog rolled along outside on Sacramento Street.\u003c/p>\n\u003cp>Arneis, the only white wine of the three Piedmont wines that followed, was next. We learned that wine had texture and I likened this one to satin. Then a Barbera and a Barolo, each one so different that it’s hard to think that they grow so close together in the same region.\u003c/p>\n\u003cfigure id=\"attachment_112365\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/wines.jpg\" alt=\"Prosecco, Arneis, Barbera, Barolo at Sociale\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-112365\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/wines.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/wines-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/wines-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/wines-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/wines-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/wines-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/wines-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Prosecco, Arneis, Barbera, Barolo at Sociale \u003ccite>(Siouxsie Oki)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Wine tasting makes you hungry and so I set everyone to the task of building the best crostini to pair with the Barbera. Prizes of bottles of wine and dinner-for-two at Sociale, were motivation for the competition. With plenty of ingredients, there were plenty of taste combinations possible.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Recipe: Winning Smoked Duck Breast Crostini\u003c/strong>\u003cbr>\nby Molly Hovorka, Sophie Curtis, Sebastian Von Nagel\u003cbr>\n\u003cem>Makes 6 crostini\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong> \n\u003cli>6 slices rustic bread such as ciabatta, about 1 inch thick, lightly toasted\u003c/li>\n\u003cli>6 tablespoons extra virgin olive oil\u003c/li>\n\u003cli>1 tablespoon minced chives\u003c/li>\n\u003cli>½ teaspoon freshly grated lemon zest\u003c/li>\n\u003cli>3 tablespoons finely grated ricotta salata cheese\u003c/li>\n\u003cli>1 large smoked duck breast, thinly sliced\u003c/li>\n\u003cli>Extra minced chives for garnish\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>To assemble, drizzle the oil over the toasted bread, and sprinkle generously with chives, lemon zest and cheese.\u003c/li>\n\u003cli>Arrange the duck breast on top. Garnish with extra chives. Serve immediately.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Tamarind Hall: Thai Street Food in North Beach",
"title": "Tamarind Hall: Thai Street Food in North Beach",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>An Italian friend of mine likes to say, “When in Rome, do as the Romanians do.” Over the years, this has encouraged me to seek out sushi in Italy, hamburgers in Shanghai and, most recently, Thai food in San Francisco’s North Beach, the city’s neighborhood with the greatest concentration of Italian restaurants and shops. \u003c/p>\n\u003cp>This lovely spot has upbeat music piped in as a backdrop for the dramatic, flavor-saturated food, modeled after chef-owner Salisa Skinner’s family cooking in their Bangkok home. Though she went off to study law, then worked for some time in intellectual property, these recipes that infused her consciousness have inspired the menu at Tamarind Hall, a dream for which she quit her day job to realize.\u003c/p>\n\u003cp>On the walls, giant oil paintings by Skinner’s sister Air invoke a sense of quiet power, which mirrors the food.\u003c/p>\n\u003cfigure id=\"attachment_111451\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/Salisa-1920.jpg\" alt=\"Chef-owner Salisa Skinner with one of her sister Air’s large oil paintings.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111451\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/Salisa-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Salisa-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Salisa-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Salisa-1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Salisa-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Salisa-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Salisa-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chef-owner Salisa Skinner with one of her sister Air’s large oil paintings. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are two ways to go in planning a meal here, equally compelling. One is to make a meal of appetizers, as this section of the menu is large and designed for sharing. Or target the also-generously portioned main courses. We chose the former, simply in order to try more dishes.\u003c/p>\n\u003cp>We started with yum kai dao, an instant classic: two fried duck eggs topped with homemade chile jam, and house-cured bacon.\u003c/p>\n\u003cfigure id=\"attachment_111446\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/eggs-1920.jpg\" alt=\"Fried duck eggs with chile jam and house-cured bacon.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111446\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/eggs-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/eggs-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/eggs-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/eggs-1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/eggs-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/eggs-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/eggs-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fried duck eggs with chile jam and house-cured bacon. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Two cocktails paired beautifully with these aggressive, yet integrated, flavors: the Thai mango mojito with Bacardi mango rum, lime juice, soda and fresh mango, and the Siamese g-spot, with Cazadores blanco tequila, St. Germain, and lychee and grapefruit juices. In fact, these drinks go well with the whole menu, especially dishes that contain fish sauce and citrus, which is most of them. \u003c/p>\n\u003cfigure id=\"attachment_111449\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/mojito-1920.jpg\" alt=\"Mango mojito\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-111449\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/mojito-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/mojito-1920-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/mojito-1920-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/mojito-1920-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/mojito-1920-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/mojito-1920-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/mojito-1920-960x1280.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mango mojito \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111448\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/gspot-1920.jpg\" alt=\"Siamese g-spot\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-111448\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/gspot-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/gspot-1920-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/gspot-1920-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/gspot-1920-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/gspot-1920-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/gspot-1920-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/gspot-1920-960x1280.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Siamese g-spot \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We followed this with the mango salad, a bright, sweet green salad laden with slices of fresh mango, fried onions, cherry tomatoes, and roasted peanuts, topped with sesame-crusted anchovies. This was a good counterpoint for chicken satay, served with a mild (homemade) peanut sauce.\u003c/p>\n\u003cfigure id=\"attachment_111450\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/salad-1920.jpg\" alt=\"Mango salad with sesame-crusted anchovies.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111450\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/salad-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/salad-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/salad-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/salad-1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/salad-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/salad-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/salad-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mango salad with sesame-crusted anchovies. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111452\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/satay-1920.jpg\" alt=\"Chicken satay with homemade peanut sauce.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111452\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/satay-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/satay-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/satay-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/satay-1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/satay-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/satay-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/satay-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chicken satay with homemade peanut sauce. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Perhaps the biggest hit of the night, besides the homemade mango sorbet our son ended on, was the e-saan sausage (also homemade), ground pork with lemongrass and chiles, grilled and chopped for easy tucking into crisp iceberg lettuce leaves. \u003c/p>\n\u003cfigure id=\"attachment_111453\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/sausage-1920.jpg\" alt=\"Homemade e-saan sausage and stacks of iceberg lettuce leaves to roll it up in.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111453\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/sausage-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/sausage-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/sausage-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/sausage-1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/sausage-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/sausage-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/sausage-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Homemade e-saan sausage and stacks of iceberg lettuce leaves to roll it up in. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Fried tofu was another big hit, large cubes flash-fried, crispy on the outside and tender-soft inside. The cubes are stacked as a pyramid and sprinkled with sweet chile sauce and shredded nori.\u003c/p>\n\u003cfigure id=\"attachment_111455\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/tofu-1920.jpg\" alt=\"Fried tofu pyramid.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111455\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/tofu-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/tofu-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/tofu-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/tofu-1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/tofu-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/tofu-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/tofu-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fried tofu pyramid. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We were too full to consider dessert, but the seven-year-old was not, and he singlehandedly devoured the aforementioned homemade mango sorbet, delightfully presented in a frozen mango half, scooped out, the whole shebang slathered in whipped cream.\u003c/p>\n\u003cfigure id=\"attachment_111454\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/sorbet-1920.jpg\" alt=\"Homemade mango sorbet.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-111454\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/sorbet-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/sorbet-1920-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/sorbet-1920-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/sorbet-1920-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/sorbet-1920-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/sorbet-1920-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/sorbet-1920-960x1280.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Homemade mango sorbet. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Service is attentive and prompt, even when the place starts to fill up around 7pm. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>All in all, this is a gracious new North Beach option and a worthy alternative to the usual restaurant suspects. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.tamarindhall.com/\" target=\"_blank\">\u003cstrong>Tamarind Hall\u003c/strong>\u003c/a>\u003cbr>\n1268 Grant Ave. [\u003ca href=\"https://goo.gl/2OWtQq\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94133\u003cbr>\nPh: (415) 866-6337\u003cbr>\nHours: Mon-Wed, 11:30am-2:30pm and 5-10pm; Thu-Fri, 11:30am-2:30pm and 5-midnight; Sat, 11:30am-midnight; Sun, 11:30am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/tamarindhall/?ref=hl\" target=\"_blank\">Tamarind Hall\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/TamarindHall\" target=\"_blank\">@TamarindHall\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/tamarindhallsf/\" target=\"_blank\">tamarindhallsf\u003c/a>\u003cbr>\nPrice Range: $$ (Entrees $10-$19)\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>An Italian friend of mine likes to say, “When in Rome, do as the Romanians do.” Over the years, this has encouraged me to seek out sushi in Italy, hamburgers in Shanghai and, most recently, Thai food in San Francisco’s North Beach, the city’s neighborhood with the greatest concentration of Italian restaurants and shops. \u003c/p>\n\u003cp>This lovely spot has upbeat music piped in as a backdrop for the dramatic, flavor-saturated food, modeled after chef-owner Salisa Skinner’s family cooking in their Bangkok home. Though she went off to study law, then worked for some time in intellectual property, these recipes that infused her consciousness have inspired the menu at Tamarind Hall, a dream for which she quit her day job to realize.\u003c/p>\n\u003cp>On the walls, giant oil paintings by Skinner’s sister Air invoke a sense of quiet power, which mirrors the food.\u003c/p>\n\u003cfigure id=\"attachment_111451\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/Salisa-1920.jpg\" alt=\"Chef-owner Salisa Skinner with one of her sister Air’s large oil paintings.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111451\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/Salisa-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Salisa-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Salisa-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Salisa-1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Salisa-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Salisa-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Salisa-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chef-owner Salisa Skinner with one of her sister Air’s large oil paintings. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are two ways to go in planning a meal here, equally compelling. One is to make a meal of appetizers, as this section of the menu is large and designed for sharing. Or target the also-generously portioned main courses. We chose the former, simply in order to try more dishes.\u003c/p>\n\u003cp>We started with yum kai dao, an instant classic: two fried duck eggs topped with homemade chile jam, and house-cured bacon.\u003c/p>\n\u003cfigure id=\"attachment_111446\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/eggs-1920.jpg\" alt=\"Fried duck eggs with chile jam and house-cured bacon.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111446\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/eggs-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/eggs-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/eggs-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/eggs-1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/eggs-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/eggs-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/eggs-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fried duck eggs with chile jam and house-cured bacon. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Two cocktails paired beautifully with these aggressive, yet integrated, flavors: the Thai mango mojito with Bacardi mango rum, lime juice, soda and fresh mango, and the Siamese g-spot, with Cazadores blanco tequila, St. Germain, and lychee and grapefruit juices. In fact, these drinks go well with the whole menu, especially dishes that contain fish sauce and citrus, which is most of them. \u003c/p>\n\u003cfigure id=\"attachment_111449\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/mojito-1920.jpg\" alt=\"Mango mojito\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-111449\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/mojito-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/mojito-1920-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/mojito-1920-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/mojito-1920-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/mojito-1920-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/mojito-1920-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/mojito-1920-960x1280.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mango mojito \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111448\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/gspot-1920.jpg\" alt=\"Siamese g-spot\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-111448\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/gspot-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/gspot-1920-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/gspot-1920-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/gspot-1920-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/gspot-1920-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/gspot-1920-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/gspot-1920-960x1280.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Siamese g-spot \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We followed this with the mango salad, a bright, sweet green salad laden with slices of fresh mango, fried onions, cherry tomatoes, and roasted peanuts, topped with sesame-crusted anchovies. This was a good counterpoint for chicken satay, served with a mild (homemade) peanut sauce.\u003c/p>\n\u003cfigure id=\"attachment_111450\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/salad-1920.jpg\" alt=\"Mango salad with sesame-crusted anchovies.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111450\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/salad-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/salad-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/salad-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/salad-1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/salad-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/salad-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/salad-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mango salad with sesame-crusted anchovies. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111452\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/satay-1920.jpg\" alt=\"Chicken satay with homemade peanut sauce.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111452\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/satay-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/satay-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/satay-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/satay-1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/satay-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/satay-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/satay-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chicken satay with homemade peanut sauce. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Perhaps the biggest hit of the night, besides the homemade mango sorbet our son ended on, was the e-saan sausage (also homemade), ground pork with lemongrass and chiles, grilled and chopped for easy tucking into crisp iceberg lettuce leaves. \u003c/p>\n\u003cfigure id=\"attachment_111453\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/sausage-1920.jpg\" alt=\"Homemade e-saan sausage and stacks of iceberg lettuce leaves to roll it up in.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111453\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/sausage-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/sausage-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/sausage-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/sausage-1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/sausage-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/sausage-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/sausage-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Homemade e-saan sausage and stacks of iceberg lettuce leaves to roll it up in. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Fried tofu was another big hit, large cubes flash-fried, crispy on the outside and tender-soft inside. The cubes are stacked as a pyramid and sprinkled with sweet chile sauce and shredded nori.\u003c/p>\n\u003cfigure id=\"attachment_111455\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/tofu-1920.jpg\" alt=\"Fried tofu pyramid.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111455\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/tofu-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/tofu-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/tofu-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/tofu-1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/tofu-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/tofu-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/tofu-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fried tofu pyramid. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We were too full to consider dessert, but the seven-year-old was not, and he singlehandedly devoured the aforementioned homemade mango sorbet, delightfully presented in a frozen mango half, scooped out, the whole shebang slathered in whipped cream.\u003c/p>\n\u003cfigure id=\"attachment_111454\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/sorbet-1920.jpg\" alt=\"Homemade mango sorbet.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-111454\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/sorbet-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/sorbet-1920-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/sorbet-1920-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/sorbet-1920-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/sorbet-1920-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/sorbet-1920-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/sorbet-1920-960x1280.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Homemade mango sorbet. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Service is attentive and prompt, even when the place starts to fill up around 7pm. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>All in all, this is a gracious new North Beach option and a worthy alternative to the usual restaurant suspects. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.tamarindhall.com/\" target=\"_blank\">\u003cstrong>Tamarind Hall\u003c/strong>\u003c/a>\u003cbr>\n1268 Grant Ave. [\u003ca href=\"https://goo.gl/2OWtQq\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94133\u003cbr>\nPh: (415) 866-6337\u003cbr>\nHours: Mon-Wed, 11:30am-2:30pm and 5-10pm; Thu-Fri, 11:30am-2:30pm and 5-midnight; Sat, 11:30am-midnight; Sun, 11:30am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/tamarindhall/?ref=hl\" target=\"_blank\">Tamarind Hall\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/TamarindHall\" target=\"_blank\">@TamarindHall\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/tamarindhallsf/\" target=\"_blank\">tamarindhallsf\u003c/a>\u003cbr>\nPrice Range: $$ (Entrees $10-$19)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bay Area Bites Guide to Wine Bars in San Francisco and the East Bay",
"title": "Bay Area Bites Guide to Wine Bars in San Francisco and the East Bay",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Sure, plenty of people think summer is all about \u003ca href=\"http://ww2.kqed.org/bayareabites/2016/06/20/bay-area-bites-guide-to-best-spots-to-drink-beer-this-summer/\" target=\"_blank\">beer\u003c/a>. But when the fog rolls in, it starts to feel like time for a glass of wine. (And, really, when is it not time for a glass of wine?)\u003c/p>\n\u003cp>Wine bars have been popping up everywhere in the last few years, to the point that the trend has almost become passé. That doesn't mean wine isn't still delicious, but it does mean it can make it hard to find the good spots. Are you looking for local wines? International wines? Sustainable wines? Wines by the bottle or by the glass?\u003c/p>\n\u003cp>You can find it all in the Bay Area. We are, after all, a wine region. But if you're not sure where to start, here are some of our favorites in San Francisco and the East Bay. This is, of course, not a comprehensive list of Bay Area wine bars. If we forgot your favorite, add it in the comments below.\u003c/p>\n\u003cfigure id=\"attachment_111147\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/scopo-interior1-1920x1280.jpg\">\u003cimg class=\"size-full wp-image-111147\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/scopo-interior1-1920x1280.jpg\" alt=\"Scopo Divino \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/scopo-interior1-1920x1280.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/scopo-interior1-1920x1280-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/scopo-interior1-1920x1280-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/scopo-interior1-1920x1280-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/scopo-interior1-1920x1280-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/scopo-interior1-1920x1280-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/scopo-interior1-1920x1280-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Scopo Divino \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>San Francisco:\u003c/h3>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.scopodivino.com/\" target=\"_blank\">Scopo Divino\u003c/a> (Pacific Heights): Scopo Divino \u003ca href=\"http://ww2.kqed.org/bayareabites/2016/07/19/scopo-divino-new-wine-bar-opens-in-pacific-heights/\" target=\"_blank\">opened in July\u003c/a>, but the classic wine bar is already drawing fans. There are 35 wines available by glass -- with a focus on the name-brand varietals from the regions best known for them -- and another 1,000 bottles in the collection. You can also become a monthly member and get discounts, if you plan on drinking there regularly.\u003c/li>\n\u003cli>\u003ca href=\"http://www.ameliewinebar.com/\" target=\"_blank\">Amelie\u003c/a> (Nob Hill): More of a wine \u003cem>lounge\u003c/em>, Amelie draws a crowd for its daily happy hours and inexpensive flights. Pick three samples for $10-15 (depending on the wines). The international list is extensive, with French tendencies, and the food is delicious. The small space gets crowded on weekend evenings though, so make reservations before you go.\u003c/li>\n\u003cli>\u003ca href=\"http://www.hotelbiron.com/\" target=\"_blank\">Hotel Biron\u003c/a> (Hayes Valley): Not actually a hotel, Hotel Biron is down a small alley off Gough Street. Though not as secret as it perhaps once was, the wine bar/art gallery still cultivates a speakeasy style and decor. There are about 50-60 wines available, many by the glass, as well as artisanal beers, coffee, and cheese plates.\u003c/li>\n\u003cli>\u003ca href=\"http://www.yieldandpause.com/\" target=\"_blank\">Yield\u003c/a> (The Dogpatch): With a focus on sustainable and organic wines, Yield opened 10 years ago in what was, at the time, an underserved neighborhood. Now, it's a popular spot for a low-key drink with a menu of local wines that change regularly, interesting vegan and vegetarian plates, and half-off carafes during happy hour. (It's sister wine bar, Pause, which opened in Hayes Valley in 2011, is also worth checking out, but expect a bit of a flashier scene.)\u003c/li>\n\u003cli>\u003ca href=\"http://www.thehiddenvine.com/\" target=\"_blank\">The Hidden Vine\u003c/a> (Downtown): The Hidden Vine started out in a genuinely hidden spot, but it was so popular the wine bar moved to a larger location in the financial district. Now, it's a hot spot for the professional crowds, who love the hundreds of bottles of wine, small plates and salads often made with ingredients from the nearby farmers market, and the hidden inside courtyard that houses a bocce ball court. Note: There's a $100 minimum for an hour of bocce, so get to drinking.\u003c/li>\n\u003cli>\u003ca href=\"http://20spot.com/\" target=\"_blank\">20 Spot\u003c/a> (Mission): It may be called a wine bar, but 20 Spot is probably just as well known for its food. The menu goes beyond your usual cheese and charcuterie. Expect oysters, deviled eggs with smoked salmon, and octopus with potatoes. Actually, don't expect exactly those things; the menu changes regularly. And, of course, there's also nearly 100 bottles and a selection of wine and beer available by glass in this ground floor of an old Victorian.\u003c/li>\n\u003cli>\u003ca href=\"http://www.birbawine.com/\" target=\"_blank\">Birba\u003c/a> (Hayes Valley): Yes, there are a lot of wine bars in Hayes Valley, but the small neighborhood spot Birba was a welcome addition when it opened in the spring of 2015. It's a tiny bare space, with concrete walls, but the feel is laid-back. You'll find a wide range of primarily European wines, and a few cocktails and beers. You can even order a gift box, which you might want to do for some of the particularly one-of-a-kind bottles. Try the tapas and sandwiches, and save room for the salted caramel pot de creme.\u003c/li>\n\u003cli>\u003ca href=\"http://terroirsf.com/\" target=\"_blank\">Terroir Natural Wine Merchant\u003c/a> (SoMa): When it opened in late 2007, Terroir was something new and unheard of at the time: a wine bar that offered only natural wines, made with no pesticides, herbicides, or sulfur. Since then, it's become a bit of a pioneer. While the focus is on French wines, the spot also has added California varietals over the years -- always unique, tasty, and at times obscure. The spot is kitschy and welcoming, with shelves filled with hundreds of bottles.\u003c/li>\n\u003cli>\u003ca href=\"http://inovinosf.com/\" target=\"_blank\">InoVino\u003c/a> (Cole Valley): Owned and run by Tuscan sommelier Claudio Villani, InoVino unsurprisingly focuses on a fleshed-out list of hundreds of Italian wines and Tuscan-inspired food. The place has space for about 30 people at tables, counter seats, and spots out on the sidewalk. Not sure where to start? Try a flight of three pours, a half carafe, or go to the apertivo hour, where bites are paired with wine and cocktails.\u003c/li>\n\u003cli>\u003ca href=\"http://www.californiawinemerchant.com/\" target=\"_blank\">California Wine Merchant\u003c/a> (Marina): Maybe the name gives it away, but California Wine Merchant is the place to go if you're looking for small-batch California wines. Since it opened in 1974, the shop has offered hand-picked Golden State wines for sale in its retail shop. When it moved locations in the 2000s, that was the perfect time to add a casual wine bar to the set-up. The bar is primarily a bar, with just a small selection of food offered. Glasses range from $7-$25, and you can join the wine club to have California wines shipped to your house regularly.\u003c/li>\n\u003cli>\u003ca href=\"http://www.jambersf.com/\" target=\"_blank\">Jamber Wine Pub\u003c/a> (SoMa): What is a wine pub? Well. It's less snooty than your stereotypical wine bar, and here it means everything's on tap. Jamber offers California wines all on tap; pick from four different sizes. There are also beers -- also all from California, also all on tap. Comfort foods, often made with local farmers market ingredients, flesh out the pub-like feel. Try the mac n' cheese pizza, the tater tots, or the meatloaf sandwich. Be extra sustainable (and avoid drunk driving) by biking to the wine pub and using the bike racks out front.\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_111150\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/1486828_626258920745199_453347550_n.jpg\">\u003cimg class=\"size-full wp-image-111150\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/1486828_626258920745199_453347550_n.jpg\" alt=\"Wines line the shelves at Ordinaire\" width=\"640\" height=\"640\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/1486828_626258920745199_453347550_n.jpg 640w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/1486828_626258920745199_453347550_n-400x400.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/1486828_626258920745199_453347550_n-150x150.jpg 150w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/1486828_626258920745199_453347550_n-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/1486828_626258920745199_453347550_n-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/1486828_626258920745199_453347550_n-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/1486828_626258920745199_453347550_n-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/1486828_626258920745199_453347550_n-128x128.jpg 128w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Wines line the shelves at Ordinaire \u003ccite>(Courtesy of Ordinaire)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>East Bay\u003c/h3>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.punchdownwine.com/\" target=\"_blank\">The Punchdown\u003c/a> (Oakland): The original Punchdown lost its lease in uptown Oakland back in 2013. But when it reopened in January this year, it was bigger and better than before. The new space has retail, a cold storage, a kitchen, and, of course, a bar. The menu has been expanded to include soups, hot sandwiches, and a dinner special each night. But the focus remains on natural wines from biodynamic vineyards with minimal interventions.\u003c/li>\n\u003cli>\u003ca href=\"http://ordinairewine.com/\" target=\"_blank\">Ordinaire\u003c/a> (Oakland): Started by a PhD student at UC Berkeley, Ordinaire is quirky and eclectic and all about natural wine. There are typically about a dozen wines available by glass, and another handful on tap. You can also purchase a bottle from the retail shop -- where the price is written in chalk above the label -- and drink it in-house for a $10 corkage fee. There's also cheese, charcuterie, and sardines.\u003c/li>\n\u003cli>\u003ca href=\"http://www.barrelroomsf.com/\" target=\"_blank\">The Barrel Room\u003c/a> (Oakland): OK, yes, the Barrel Room started in the Tenderloin and that spot is still much loved. But try the Rockridge location on College Avenue, which is a bit more understated. The wine bar changes the regional focus of its offerings every three months, but there are always about 50 wines available by glass from all over the world. The food and spirits are not exactly an afterthought either -- there's a full dinner and lunch menu that would make your mouth water -- but the focus is first and foremost on being a traditional, low-key wine bar.\u003c/li>\n\u003cli>\u003ca href=\"http://www.rockwallwines.com/\" target=\"_blank\">Rock Wall Wine Company\u003c/a> (Alameda): It's a winery, not a wine bar, but Rock Wall Wine Company's tasting room at the former Naval Air Station is worth a visit. Run by father-daughter duo, Shauna and Kent Rosenblum, the winery offers flights of five wines to be enjoyed as you sit on the patio and admire the view of San Francisco across the Bay. \u003ca href=\"http://www.scolarisgoodeats.com/point/\" target=\"_blank\">Scolari's Good Eats\u003c/a> has a spot next door, so you can order food to go with your wine. And extra bonus: \u003ca href=\"https://www.rosenblumcellars.com\" target=\"_blank\">Rosenblum Cellars\u003c/a>, which was sold by Kent in 2008 and has turned its warehouse into a unique tasting room, is just a few block away.\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>Sure, plenty of people think summer is all about \u003ca href=\"http://ww2.kqed.org/bayareabites/2016/06/20/bay-area-bites-guide-to-best-spots-to-drink-beer-this-summer/\" target=\"_blank\">beer\u003c/a>. But when the fog rolls in, it starts to feel like time for a glass of wine. (And, really, when is it not time for a glass of wine?)\u003c/p>\n\u003cp>Wine bars have been popping up everywhere in the last few years, to the point that the trend has almost become passé. That doesn't mean wine isn't still delicious, but it does mean it can make it hard to find the good spots. Are you looking for local wines? International wines? Sustainable wines? Wines by the bottle or by the glass?\u003c/p>\n\u003cp>You can find it all in the Bay Area. We are, after all, a wine region. But if you're not sure where to start, here are some of our favorites in San Francisco and the East Bay. This is, of course, not a comprehensive list of Bay Area wine bars. If we forgot your favorite, add it in the comments below.\u003c/p>\n\u003cfigure id=\"attachment_111147\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/scopo-interior1-1920x1280.jpg\">\u003cimg class=\"size-full wp-image-111147\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/scopo-interior1-1920x1280.jpg\" alt=\"Scopo Divino \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/scopo-interior1-1920x1280.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/scopo-interior1-1920x1280-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/scopo-interior1-1920x1280-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/scopo-interior1-1920x1280-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/scopo-interior1-1920x1280-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/scopo-interior1-1920x1280-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/scopo-interior1-1920x1280-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Scopo Divino \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>San Francisco:\u003c/h3>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.scopodivino.com/\" target=\"_blank\">Scopo Divino\u003c/a> (Pacific Heights): Scopo Divino \u003ca href=\"http://ww2.kqed.org/bayareabites/2016/07/19/scopo-divino-new-wine-bar-opens-in-pacific-heights/\" target=\"_blank\">opened in July\u003c/a>, but the classic wine bar is already drawing fans. There are 35 wines available by glass -- with a focus on the name-brand varietals from the regions best known for them -- and another 1,000 bottles in the collection. You can also become a monthly member and get discounts, if you plan on drinking there regularly.\u003c/li>\n\u003cli>\u003ca href=\"http://www.ameliewinebar.com/\" target=\"_blank\">Amelie\u003c/a> (Nob Hill): More of a wine \u003cem>lounge\u003c/em>, Amelie draws a crowd for its daily happy hours and inexpensive flights. Pick three samples for $10-15 (depending on the wines). The international list is extensive, with French tendencies, and the food is delicious. The small space gets crowded on weekend evenings though, so make reservations before you go.\u003c/li>\n\u003cli>\u003ca href=\"http://www.hotelbiron.com/\" target=\"_blank\">Hotel Biron\u003c/a> (Hayes Valley): Not actually a hotel, Hotel Biron is down a small alley off Gough Street. Though not as secret as it perhaps once was, the wine bar/art gallery still cultivates a speakeasy style and decor. There are about 50-60 wines available, many by the glass, as well as artisanal beers, coffee, and cheese plates.\u003c/li>\n\u003cli>\u003ca href=\"http://www.yieldandpause.com/\" target=\"_blank\">Yield\u003c/a> (The Dogpatch): With a focus on sustainable and organic wines, Yield opened 10 years ago in what was, at the time, an underserved neighborhood. Now, it's a popular spot for a low-key drink with a menu of local wines that change regularly, interesting vegan and vegetarian plates, and half-off carafes during happy hour. (It's sister wine bar, Pause, which opened in Hayes Valley in 2011, is also worth checking out, but expect a bit of a flashier scene.)\u003c/li>\n\u003cli>\u003ca href=\"http://www.thehiddenvine.com/\" target=\"_blank\">The Hidden Vine\u003c/a> (Downtown): The Hidden Vine started out in a genuinely hidden spot, but it was so popular the wine bar moved to a larger location in the financial district. Now, it's a hot spot for the professional crowds, who love the hundreds of bottles of wine, small plates and salads often made with ingredients from the nearby farmers market, and the hidden inside courtyard that houses a bocce ball court. Note: There's a $100 minimum for an hour of bocce, so get to drinking.\u003c/li>\n\u003cli>\u003ca href=\"http://20spot.com/\" target=\"_blank\">20 Spot\u003c/a> (Mission): It may be called a wine bar, but 20 Spot is probably just as well known for its food. The menu goes beyond your usual cheese and charcuterie. Expect oysters, deviled eggs with smoked salmon, and octopus with potatoes. Actually, don't expect exactly those things; the menu changes regularly. And, of course, there's also nearly 100 bottles and a selection of wine and beer available by glass in this ground floor of an old Victorian.\u003c/li>\n\u003cli>\u003ca href=\"http://www.birbawine.com/\" target=\"_blank\">Birba\u003c/a> (Hayes Valley): Yes, there are a lot of wine bars in Hayes Valley, but the small neighborhood spot Birba was a welcome addition when it opened in the spring of 2015. It's a tiny bare space, with concrete walls, but the feel is laid-back. You'll find a wide range of primarily European wines, and a few cocktails and beers. You can even order a gift box, which you might want to do for some of the particularly one-of-a-kind bottles. Try the tapas and sandwiches, and save room for the salted caramel pot de creme.\u003c/li>\n\u003cli>\u003ca href=\"http://terroirsf.com/\" target=\"_blank\">Terroir Natural Wine Merchant\u003c/a> (SoMa): When it opened in late 2007, Terroir was something new and unheard of at the time: a wine bar that offered only natural wines, made with no pesticides, herbicides, or sulfur. Since then, it's become a bit of a pioneer. While the focus is on French wines, the spot also has added California varietals over the years -- always unique, tasty, and at times obscure. The spot is kitschy and welcoming, with shelves filled with hundreds of bottles.\u003c/li>\n\u003cli>\u003ca href=\"http://inovinosf.com/\" target=\"_blank\">InoVino\u003c/a> (Cole Valley): Owned and run by Tuscan sommelier Claudio Villani, InoVino unsurprisingly focuses on a fleshed-out list of hundreds of Italian wines and Tuscan-inspired food. The place has space for about 30 people at tables, counter seats, and spots out on the sidewalk. Not sure where to start? Try a flight of three pours, a half carafe, or go to the apertivo hour, where bites are paired with wine and cocktails.\u003c/li>\n\u003cli>\u003ca href=\"http://www.californiawinemerchant.com/\" target=\"_blank\">California Wine Merchant\u003c/a> (Marina): Maybe the name gives it away, but California Wine Merchant is the place to go if you're looking for small-batch California wines. Since it opened in 1974, the shop has offered hand-picked Golden State wines for sale in its retail shop. When it moved locations in the 2000s, that was the perfect time to add a casual wine bar to the set-up. The bar is primarily a bar, with just a small selection of food offered. Glasses range from $7-$25, and you can join the wine club to have California wines shipped to your house regularly.\u003c/li>\n\u003cli>\u003ca href=\"http://www.jambersf.com/\" target=\"_blank\">Jamber Wine Pub\u003c/a> (SoMa): What is a wine pub? Well. It's less snooty than your stereotypical wine bar, and here it means everything's on tap. Jamber offers California wines all on tap; pick from four different sizes. There are also beers -- also all from California, also all on tap. Comfort foods, often made with local farmers market ingredients, flesh out the pub-like feel. Try the mac n' cheese pizza, the tater tots, or the meatloaf sandwich. Be extra sustainable (and avoid drunk driving) by biking to the wine pub and using the bike racks out front.\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_111150\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/1486828_626258920745199_453347550_n.jpg\">\u003cimg class=\"size-full wp-image-111150\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/1486828_626258920745199_453347550_n.jpg\" alt=\"Wines line the shelves at Ordinaire\" width=\"640\" height=\"640\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/1486828_626258920745199_453347550_n.jpg 640w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/1486828_626258920745199_453347550_n-400x400.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/1486828_626258920745199_453347550_n-150x150.jpg 150w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/1486828_626258920745199_453347550_n-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/1486828_626258920745199_453347550_n-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/1486828_626258920745199_453347550_n-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/1486828_626258920745199_453347550_n-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/1486828_626258920745199_453347550_n-128x128.jpg 128w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Wines line the shelves at Ordinaire \u003ccite>(Courtesy of Ordinaire)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>East Bay\u003c/h3>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.punchdownwine.com/\" target=\"_blank\">The Punchdown\u003c/a> (Oakland): The original Punchdown lost its lease in uptown Oakland back in 2013. But when it reopened in January this year, it was bigger and better than before. The new space has retail, a cold storage, a kitchen, and, of course, a bar. The menu has been expanded to include soups, hot sandwiches, and a dinner special each night. But the focus remains on natural wines from biodynamic vineyards with minimal interventions.\u003c/li>\n\u003cli>\u003ca href=\"http://ordinairewine.com/\" target=\"_blank\">Ordinaire\u003c/a> (Oakland): Started by a PhD student at UC Berkeley, Ordinaire is quirky and eclectic and all about natural wine. There are typically about a dozen wines available by glass, and another handful on tap. You can also purchase a bottle from the retail shop -- where the price is written in chalk above the label -- and drink it in-house for a $10 corkage fee. There's also cheese, charcuterie, and sardines.\u003c/li>\n\u003cli>\u003ca href=\"http://www.barrelroomsf.com/\" target=\"_blank\">The Barrel Room\u003c/a> (Oakland): OK, yes, the Barrel Room started in the Tenderloin and that spot is still much loved. But try the Rockridge location on College Avenue, which is a bit more understated. The wine bar changes the regional focus of its offerings every three months, but there are always about 50 wines available by glass from all over the world. The food and spirits are not exactly an afterthought either -- there's a full dinner and lunch menu that would make your mouth water -- but the focus is first and foremost on being a traditional, low-key wine bar.\u003c/li>\n\u003cli>\u003ca href=\"http://www.rockwallwines.com/\" target=\"_blank\">Rock Wall Wine Company\u003c/a> (Alameda): It's a winery, not a wine bar, but Rock Wall Wine Company's tasting room at the former Naval Air Station is worth a visit. Run by father-daughter duo, Shauna and Kent Rosenblum, the winery offers flights of five wines to be enjoyed as you sit on the patio and admire the view of San Francisco across the Bay. \u003ca href=\"http://www.scolarisgoodeats.com/point/\" target=\"_blank\">Scolari's Good Eats\u003c/a> has a spot next door, so you can order food to go with your wine. And extra bonus: \u003ca href=\"https://www.rosenblumcellars.com\" target=\"_blank\">Rosenblum Cellars\u003c/a>, which was sold by Kent in 2008 and has turned its warehouse into a unique tasting room, is just a few block away.\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Guide: Some of the Best Things to Eat at Outside Lands 2016",
"title": "Guide: Some of the Best Things to Eat at Outside Lands 2016",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Sure, the main attraction at a music festival is generally the music -- and this year's \u003ca href=\"http://www.sfoutsidelands.com\" target=\"_blank\">Outside Lands\u003c/a>, with headliners Radiohead, LCD Soundsystem, and Lionel Richie, promises plenty. But let's be real, this is San Francisco. Food -- from corn dogs to a gourmet five-course feast -- is nearly always going to edge its way to center stage. Outside Lands, now in its eighth year, is probably the best example of this: What began as a few Willy Wonka-esque areas devoted to chocolate, beer and bacon has grown over the past few years into a full-blown smorgasbord of culinary hedonism: Liquid nitrogen-dipped ice cream tacos? A thin-crust pizza the size of your torso? Fresh Maine lobster roll and a $25 pour of sauvignon blanc? Right this way.\u003c/p>\n\u003cp>We here at Bay Area Bites sacrificed our stomachs on the first day of the fest to try as many options as possible -- with an emphasis on the newcomers. It's a tough job, but somebody's gotta do it. Here's the best of the best.\u003c/p>\n\u003cp>\u003cstrong>Best way to fight the cold (or a hangover): \u003ca href=\"http://www.itaniramen.com\" target=\"_blank\">Itani Ramen\u003c/a>, $13\u003c/strong>\u003cbr>\nNew to the festival this year, this Oakland ramen shop is the brainchild of chef/namesake Kyle Itani, who happily explained how he had rigged his usual ramen recipe for a festival environment: by portioning out individual servings of fresh noodles, shocking them in ice water, and packaging them with toppings -- corn, green onion, nori -- before adding them to one of two broths, steaming behind him in 12-quart pots. The buttery shoyu (pork broth) option comes with chicken soboro (savory ground chicken), bamboo shoots, and bean sprouts; it was perfectly rich without being overwhelming salty. The veggie option was a thinner yet smokier miso broth, with a generous serving of spinach and the addition of chili oil. Only thing missing? No marinated soft-boiled eggs. Itani said they were working on it.\u003c/p>\n\u003cfigure id=\"attachment_111268\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111268\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/ramen-veg.jpg\" alt=\"Itani Miso Veggie Ramen \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/ramen-veg.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ramen-veg-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ramen-veg-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ramen-veg-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ramen-veg-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ramen-veg-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ramen-veg-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Itani Miso Veggie Ramen \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111267\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111267\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/ramen-chix.jpg\" alt=\"Shoyu Butter Chicken Ramen\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/ramen-chix.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ramen-chix-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ramen-chix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ramen-chix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ramen-chix-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ramen-chix-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ramen-chix-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shoyu Butter Chicken Ramen \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Best deli sandwich: \u003ca href=\"http://www.jtomatoes.com/splitpea.htm\" target=\"_blank\">Split Pea Seduction\u003c/a> Rotisserie-Grilled Puerto Rican Pork, $14\u003c/strong>\u003cbr>\nYou can generally tell you're in for a good sandwich when you got to a stand by following your nose. This sandwich called to us from the fragrantly smoking rotisserie pit directly adjacent to the stand, and the finished product did not disappoint -- arugula, heirloom tomato slices, and a swipe of citrusy mayo across a chewy french roll from local \u003ca href=\"http://www.panoramabaking.com/\" target=\"_blank\">Panorama bakery\u003c/a>. Other options include a shaken stone fruit salad and, obviously, generous portions of hot split pea soup. Overall, one of the few places I actually saw green things on a menu.\u003c/p>\n\u003cfigure id=\"attachment_111280\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111280\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/pork-sandwich.jpg\" alt=\"Rotisserie Grilled Puerto Rican Pork\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-sandwich.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-sandwich-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-sandwich-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-sandwich-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-sandwich-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-sandwich-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-sandwich-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rotisserie Grilled Puerto Rican Pork \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111271\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111271\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/pork-roasting-spit.jpg\" alt=\"Grilling the Puerto Rican Pork on the rotisserie at Split Pea Seduction\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-roasting-spit.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-roasting-spit-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-roasting-spit-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-roasting-spit-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-roasting-spit-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-roasting-spit-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-roasting-spit-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grilling the Puerto Rican Pork on the rotisserie at Split Pea Seduction \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Best family business that's also churning out great munchies: \u003ca href=\"http://www.thefarmerswifesonoma.com/#the-farmers-wife\" target=\"_blank\">The Farmer's Wife\u003c/a> Gravenstein Apple and Wildflower Honey Grilled Cheese Sandwich, $12\u003c/strong>\u003cbr>\nAnother local favorite making its Outside Lands debut, this award-winning sandwich stand has become a well-loved staple at farmer's markets around Sonoma County on the strength of its simple pairings of apples, cheeses and meats. It helps that purveyor Kendra Kolling -- who notes with a smile that she can't reveal her secret and almost upsettingly satisfying three-cheese blend; even her employees don't know it -- is actually a farmer's wife: Husband Paul Kolling is the owner of \u003ca href=\"http://www.nanamae.com/\" target=\"_blank\">Nana Mae's Organics\u003c/a> and the grandson of Nana Mae herself. The apple farm the couple runs in Sebastopol makes them the fourth generation of a farming family; their daughters, who were dunking apples in high-quality caramel nearby, are the fifth. As for the sandwiches: This is stoner food done right. I was surprisingly satisfied by the most simple option, a sliced Gravenstein, perfectly melted cheese and a smear of clover flower honey on a thick slight of toasted organic sourdough, though Kolling also boasts award-winning chorizo and other carnivorous additions.\u003c/p>\n\u003cfigure id=\"attachment_111269\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111269\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/grilled-cheese-apples.jpg\" alt=\"The Farmer's Wife Gravenstein Apple and Wildflower Honey Grilled Cheese Sandwich\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-cheese-apples.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-cheese-apples-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-cheese-apples-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-cheese-apples-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-cheese-apples-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-cheese-apples-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-cheese-apples-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Farmer's Wife Gravenstein Apple and Wildflower Honey Grilled Cheese Sandwich \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Best use of liquid nitrogen: \u003ca href=\"http://www.rockosicecreamtacos.com\" target=\"_blank\">Rocko's Ice Cream Tacos\u003c/a>, $7\u003c/strong>\u003cbr>\nBack for their second year, this food truck serves up the ice cream creations of your childhood dreams. Pick a house-made ice cream flavor -- I went with salted caramel, which was refreshingly not overly sweet -- and the almost too-eager employees at Rocko's will scoop it lovingly into a small waffle taco shell, then dunk it in the dip of your choosing (I went dark chocolate). Then you can opt for a superfluous-seeming sprinkling of nuts or pretzels, and the whole thing is topped off by a blast of liquid nitrogen. For the price, it's a whole lot of youthful fantasy wrapped in a literal chocolate shell. Wish we could pair it with warmer weather, but: This is Outside Lands, friends. No such luck.\u003c/p>\n\u003cfigure id=\"attachment_111275\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111275\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/ice-cream-taco1.jpg\" alt=\"Rocko's Ice Cream Taco\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/ice-cream-taco1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ice-cream-taco1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ice-cream-taco1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ice-cream-taco1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ice-cream-taco1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ice-cream-taco1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ice-cream-taco1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rocko's Ice Cream Taco \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111274\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111274\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/ice-cream-taco.jpg\" alt=\"Rocko's Ice Cream Tacos\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/ice-cream-taco.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ice-cream-taco-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ice-cream-taco-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ice-cream-taco-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ice-cream-taco-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ice-cream-taco-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ice-cream-taco-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rocko's Ice Cream Tacos dipped in liquid nitrogen \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Best veggie haven: \u003ca href=\"http://biniskitchen.com\" target=\"_blank\">Bini's Kitchen\u003c/a> Veggie Momos (Nepalese Dumplings), $12 for combo plate\u003c/strong>\u003cbr>\nYet another newcomer to OSL, this longtime favorite at Off the Grid nights had a serious line every time I walked by it, for good reason: Serving up perfectly chewy, savory dumplings (stuffed with either veggies or turkey) topped with creamy tomato-cilantro sauce in generous portions provides a welcome respite from some of the more precious culinary experiences available at Outside Lands: It's homey, solid grub. The veggie dumplings and combination chicken-and-curried rice plate didn't disappoint either.\u003c/p>\n\u003cfigure id=\"attachment_111290\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111290\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/emma-momos-final.jpg\" alt=\"The turkey dumplings and combination chicken-and-curried rice plate.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/emma-momos-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/emma-momos-final-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/emma-momos-final-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/emma-momos-final-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/emma-momos-final-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/emma-momos-final-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/emma-momos-final-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The veggie dumplings and combination chicken-and-curried rice plate. \u003ccite>(Emma Silvers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Best late-night sugar boost: \u003ca href=\"http://www.charleschocolates.com\" target=\"_blank\">Charles Chocolates\u003c/a> Hot Chocolate with Homemade Marshmallows, $7\u003c/strong>\u003cbr>\nWhen you've reached the point in the evening when only a superhuman combination of sugar and a hit of caffeine will keep you going, don't mess with success: Charles Chocolates' crazy-indulgent cup of hot cocoa can feel like actual medicine, with the added bonus of being a hot thing to hold when you can't feel your hands anymore (love you, San Francisco summer!). If you'd rather take said medication in solid form, their fudge brownies never hurt anyone.\u003c/p>\n\u003cfigure id=\"attachment_111293\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111293\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/hot-chocolate-charles1.jpg\" alt=\"Charles Chocolates hot chocolate with homemade marshmallows\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/hot-chocolate-charles1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/hot-chocolate-charles1-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/hot-chocolate-charles1-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/hot-chocolate-charles1-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/hot-chocolate-charles1-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/hot-chocolate-charles1-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/hot-chocolate-charles1-960x1280.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Charles Chocolates hot chocolate with homemade marshmallows\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Best splurge: \u003ca href=\"http://woodhousefish.com\" target=\"_blank\">Woodhouse Fish Co.\u003c/a> Lobster Roll, $22\u003c/strong>\u003cbr>\nLong gone are the days when \"festival food\" meant fried things on sticks -- and it seems the pendulum has swung in the opposite direction. If you're going to be annoyed every time you see a gourmet, exorbitant charcuterie plate and wine pairing at Outside Lands, you should probably just stay home. That said, of the indulgences that the $15-and-up category has to offer, the lobster roll from SF's own Woodhouse was the closest thing to self-justifying. Fresh-tasting Maine lobster meat mingled with a light lemon aioli, chives, and a surprising crunch of celery, all stuffed into a thick slab of Texas toast cooked on the griddle with clarified butter. One complaint: For how hyped this year's new \"Outside Clams\" area was in press materials, I was expecting a sign, at least. Just look for Wine Lands, and then follow the sound of people happily slurping barbecued oysters nearby.\u003c/p>\n\u003cfigure id=\"attachment_111270\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111270\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/lobster-roll.jpg\" alt=\"Woodhouse Fish Co. Lobster Roll\" width=\"1920\" height=\"2880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/lobster-roll.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/lobster-roll-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/lobster-roll-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/lobster-roll-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/lobster-roll-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/lobster-roll-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/lobster-roll-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Woodhouse Fish Co. Lobster Roll \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111285\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111285\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/woodhouse-fish.jpg\" alt=\"Outside Clams - Woodhouse Fish Co.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/woodhouse-fish.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/woodhouse-fish-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/woodhouse-fish-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/woodhouse-fish-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/woodhouse-fish-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/woodhouse-fish-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/woodhouse-fish-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Outside Clams - Woodhouse Fish Co. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Best antidote for one many cocktails: \u003ca href=\"http://spicypie.com\" target=\"_blank\">Spicy Pie\u003c/a>, any kind of slice\u003c/strong>, $7\u003cbr>\nDon't get me wrong, we were stoked to see Mozzeria -- the wood-fired Neopolitan pizza that's been winning San Francisco over since 2011 -- making its first festival appearance. But when it comes to balancing out a night of questionable choices before you begin the trek home, there's really nothing like a giant, perfectly foldable slice of pizza from the veterans at Spicy Pie. Cheese, jalapeno-and-pepperoni, you can't go wrong. Do note: a strong urge to nap may follow immediately after.\u003c/p>\n\u003cfigure id=\"attachment_111273\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111273\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/pizza-spicy-pie.jpg\" alt=\"Spicy Pie ginormous slice\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/pizza-spicy-pie.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pizza-spicy-pie-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pizza-spicy-pie-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pizza-spicy-pie-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pizza-spicy-pie-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pizza-spicy-pie-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pizza-spicy-pie-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spicy Pie ginormous slice \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111272\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111272\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/pizza-spicy-pie-slice.jpg\" alt=\"Essential to fold the Spicy Pie slice New York-style to eat it.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/pizza-spicy-pie-slice.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pizza-spicy-pie-slice-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pizza-spicy-pie-slice-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pizza-spicy-pie-slice-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pizza-spicy-pie-slice-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pizza-spicy-pie-slice-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pizza-spicy-pie-slice-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Essential to fold the Spicy Pie slice New York-style to eat it. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>[ad floatright]\u003c/p>\n",
"disqusIdentifier": "111259 http://ww2.kqed.org/bayareabites/?p=111259",
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"excerpt": "We here at Bay Area Bites sacrificed our stomachs on the first day of the fest to try as many options as possible -- with an emphasis on the newcomers. It's a tough job, but somebody's gotta do it. Here's the best of the best. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Sure, the main attraction at a music festival is generally the music -- and this year's \u003ca href=\"http://www.sfoutsidelands.com\" target=\"_blank\">Outside Lands\u003c/a>, with headliners Radiohead, LCD Soundsystem, and Lionel Richie, promises plenty. But let's be real, this is San Francisco. Food -- from corn dogs to a gourmet five-course feast -- is nearly always going to edge its way to center stage. Outside Lands, now in its eighth year, is probably the best example of this: What began as a few Willy Wonka-esque areas devoted to chocolate, beer and bacon has grown over the past few years into a full-blown smorgasbord of culinary hedonism: Liquid nitrogen-dipped ice cream tacos? A thin-crust pizza the size of your torso? Fresh Maine lobster roll and a $25 pour of sauvignon blanc? Right this way.\u003c/p>\n\u003cp>We here at Bay Area Bites sacrificed our stomachs on the first day of the fest to try as many options as possible -- with an emphasis on the newcomers. It's a tough job, but somebody's gotta do it. Here's the best of the best.\u003c/p>\n\u003cp>\u003cstrong>Best way to fight the cold (or a hangover): \u003ca href=\"http://www.itaniramen.com\" target=\"_blank\">Itani Ramen\u003c/a>, $13\u003c/strong>\u003cbr>\nNew to the festival this year, this Oakland ramen shop is the brainchild of chef/namesake Kyle Itani, who happily explained how he had rigged his usual ramen recipe for a festival environment: by portioning out individual servings of fresh noodles, shocking them in ice water, and packaging them with toppings -- corn, green onion, nori -- before adding them to one of two broths, steaming behind him in 12-quart pots. The buttery shoyu (pork broth) option comes with chicken soboro (savory ground chicken), bamboo shoots, and bean sprouts; it was perfectly rich without being overwhelming salty. The veggie option was a thinner yet smokier miso broth, with a generous serving of spinach and the addition of chili oil. Only thing missing? No marinated soft-boiled eggs. Itani said they were working on it.\u003c/p>\n\u003cfigure id=\"attachment_111268\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111268\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/ramen-veg.jpg\" alt=\"Itani Miso Veggie Ramen \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/ramen-veg.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ramen-veg-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ramen-veg-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ramen-veg-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ramen-veg-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ramen-veg-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ramen-veg-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Itani Miso Veggie Ramen \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111267\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111267\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/ramen-chix.jpg\" alt=\"Shoyu Butter Chicken Ramen\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/ramen-chix.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ramen-chix-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ramen-chix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ramen-chix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ramen-chix-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ramen-chix-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ramen-chix-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shoyu Butter Chicken Ramen \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Best deli sandwich: \u003ca href=\"http://www.jtomatoes.com/splitpea.htm\" target=\"_blank\">Split Pea Seduction\u003c/a> Rotisserie-Grilled Puerto Rican Pork, $14\u003c/strong>\u003cbr>\nYou can generally tell you're in for a good sandwich when you got to a stand by following your nose. This sandwich called to us from the fragrantly smoking rotisserie pit directly adjacent to the stand, and the finished product did not disappoint -- arugula, heirloom tomato slices, and a swipe of citrusy mayo across a chewy french roll from local \u003ca href=\"http://www.panoramabaking.com/\" target=\"_blank\">Panorama bakery\u003c/a>. Other options include a shaken stone fruit salad and, obviously, generous portions of hot split pea soup. Overall, one of the few places I actually saw green things on a menu.\u003c/p>\n\u003cfigure id=\"attachment_111280\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111280\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/pork-sandwich.jpg\" alt=\"Rotisserie Grilled Puerto Rican Pork\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-sandwich.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-sandwich-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-sandwich-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-sandwich-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-sandwich-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-sandwich-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-sandwich-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rotisserie Grilled Puerto Rican Pork \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111271\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111271\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/pork-roasting-spit.jpg\" alt=\"Grilling the Puerto Rican Pork on the rotisserie at Split Pea Seduction\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-roasting-spit.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-roasting-spit-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-roasting-spit-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-roasting-spit-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-roasting-spit-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-roasting-spit-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-roasting-spit-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grilling the Puerto Rican Pork on the rotisserie at Split Pea Seduction \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Best family business that's also churning out great munchies: \u003ca href=\"http://www.thefarmerswifesonoma.com/#the-farmers-wife\" target=\"_blank\">The Farmer's Wife\u003c/a> Gravenstein Apple and Wildflower Honey Grilled Cheese Sandwich, $12\u003c/strong>\u003cbr>\nAnother local favorite making its Outside Lands debut, this award-winning sandwich stand has become a well-loved staple at farmer's markets around Sonoma County on the strength of its simple pairings of apples, cheeses and meats. It helps that purveyor Kendra Kolling -- who notes with a smile that she can't reveal her secret and almost upsettingly satisfying three-cheese blend; even her employees don't know it -- is actually a farmer's wife: Husband Paul Kolling is the owner of \u003ca href=\"http://www.nanamae.com/\" target=\"_blank\">Nana Mae's Organics\u003c/a> and the grandson of Nana Mae herself. The apple farm the couple runs in Sebastopol makes them the fourth generation of a farming family; their daughters, who were dunking apples in high-quality caramel nearby, are the fifth. As for the sandwiches: This is stoner food done right. I was surprisingly satisfied by the most simple option, a sliced Gravenstein, perfectly melted cheese and a smear of clover flower honey on a thick slight of toasted organic sourdough, though Kolling also boasts award-winning chorizo and other carnivorous additions.\u003c/p>\n\u003cfigure id=\"attachment_111269\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111269\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/grilled-cheese-apples.jpg\" alt=\"The Farmer's Wife Gravenstein Apple and Wildflower Honey Grilled Cheese Sandwich\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-cheese-apples.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-cheese-apples-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-cheese-apples-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-cheese-apples-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-cheese-apples-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-cheese-apples-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-cheese-apples-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Farmer's Wife Gravenstein Apple and Wildflower Honey Grilled Cheese Sandwich \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Best use of liquid nitrogen: \u003ca href=\"http://www.rockosicecreamtacos.com\" target=\"_blank\">Rocko's Ice Cream Tacos\u003c/a>, $7\u003c/strong>\u003cbr>\nBack for their second year, this food truck serves up the ice cream creations of your childhood dreams. Pick a house-made ice cream flavor -- I went with salted caramel, which was refreshingly not overly sweet -- and the almost too-eager employees at Rocko's will scoop it lovingly into a small waffle taco shell, then dunk it in the dip of your choosing (I went dark chocolate). Then you can opt for a superfluous-seeming sprinkling of nuts or pretzels, and the whole thing is topped off by a blast of liquid nitrogen. For the price, it's a whole lot of youthful fantasy wrapped in a literal chocolate shell. Wish we could pair it with warmer weather, but: This is Outside Lands, friends. No such luck.\u003c/p>\n\u003cfigure id=\"attachment_111275\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111275\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/ice-cream-taco1.jpg\" alt=\"Rocko's Ice Cream Taco\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/ice-cream-taco1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ice-cream-taco1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ice-cream-taco1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ice-cream-taco1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ice-cream-taco1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ice-cream-taco1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ice-cream-taco1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rocko's Ice Cream Taco \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111274\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111274\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/ice-cream-taco.jpg\" alt=\"Rocko's Ice Cream Tacos\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/ice-cream-taco.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ice-cream-taco-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ice-cream-taco-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ice-cream-taco-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ice-cream-taco-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ice-cream-taco-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ice-cream-taco-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rocko's Ice Cream Tacos dipped in liquid nitrogen \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Best veggie haven: \u003ca href=\"http://biniskitchen.com\" target=\"_blank\">Bini's Kitchen\u003c/a> Veggie Momos (Nepalese Dumplings), $12 for combo plate\u003c/strong>\u003cbr>\nYet another newcomer to OSL, this longtime favorite at Off the Grid nights had a serious line every time I walked by it, for good reason: Serving up perfectly chewy, savory dumplings (stuffed with either veggies or turkey) topped with creamy tomato-cilantro sauce in generous portions provides a welcome respite from some of the more precious culinary experiences available at Outside Lands: It's homey, solid grub. The veggie dumplings and combination chicken-and-curried rice plate didn't disappoint either.\u003c/p>\n\u003cfigure id=\"attachment_111290\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111290\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/emma-momos-final.jpg\" alt=\"The turkey dumplings and combination chicken-and-curried rice plate.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/emma-momos-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/emma-momos-final-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/emma-momos-final-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/emma-momos-final-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/emma-momos-final-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/emma-momos-final-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/emma-momos-final-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The veggie dumplings and combination chicken-and-curried rice plate. \u003ccite>(Emma Silvers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Best late-night sugar boost: \u003ca href=\"http://www.charleschocolates.com\" target=\"_blank\">Charles Chocolates\u003c/a> Hot Chocolate with Homemade Marshmallows, $7\u003c/strong>\u003cbr>\nWhen you've reached the point in the evening when only a superhuman combination of sugar and a hit of caffeine will keep you going, don't mess with success: Charles Chocolates' crazy-indulgent cup of hot cocoa can feel like actual medicine, with the added bonus of being a hot thing to hold when you can't feel your hands anymore (love you, San Francisco summer!). If you'd rather take said medication in solid form, their fudge brownies never hurt anyone.\u003c/p>\n\u003cfigure id=\"attachment_111293\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111293\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/hot-chocolate-charles1.jpg\" alt=\"Charles Chocolates hot chocolate with homemade marshmallows\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/hot-chocolate-charles1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/hot-chocolate-charles1-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/hot-chocolate-charles1-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/hot-chocolate-charles1-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/hot-chocolate-charles1-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/hot-chocolate-charles1-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/hot-chocolate-charles1-960x1280.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Charles Chocolates hot chocolate with homemade marshmallows\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Best splurge: \u003ca href=\"http://woodhousefish.com\" target=\"_blank\">Woodhouse Fish Co.\u003c/a> Lobster Roll, $22\u003c/strong>\u003cbr>\nLong gone are the days when \"festival food\" meant fried things on sticks -- and it seems the pendulum has swung in the opposite direction. If you're going to be annoyed every time you see a gourmet, exorbitant charcuterie plate and wine pairing at Outside Lands, you should probably just stay home. That said, of the indulgences that the $15-and-up category has to offer, the lobster roll from SF's own Woodhouse was the closest thing to self-justifying. Fresh-tasting Maine lobster meat mingled with a light lemon aioli, chives, and a surprising crunch of celery, all stuffed into a thick slab of Texas toast cooked on the griddle with clarified butter. One complaint: For how hyped this year's new \"Outside Clams\" area was in press materials, I was expecting a sign, at least. Just look for Wine Lands, and then follow the sound of people happily slurping barbecued oysters nearby.\u003c/p>\n\u003cfigure id=\"attachment_111270\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111270\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/lobster-roll.jpg\" alt=\"Woodhouse Fish Co. Lobster Roll\" width=\"1920\" height=\"2880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/lobster-roll.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/lobster-roll-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/lobster-roll-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/lobster-roll-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/lobster-roll-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/lobster-roll-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/lobster-roll-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Woodhouse Fish Co. Lobster Roll \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111285\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111285\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/woodhouse-fish.jpg\" alt=\"Outside Clams - Woodhouse Fish Co.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/woodhouse-fish.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/woodhouse-fish-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/woodhouse-fish-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/woodhouse-fish-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/woodhouse-fish-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/woodhouse-fish-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/woodhouse-fish-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Outside Clams - Woodhouse Fish Co. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Best antidote for one many cocktails: \u003ca href=\"http://spicypie.com\" target=\"_blank\">Spicy Pie\u003c/a>, any kind of slice\u003c/strong>, $7\u003cbr>\nDon't get me wrong, we were stoked to see Mozzeria -- the wood-fired Neopolitan pizza that's been winning San Francisco over since 2011 -- making its first festival appearance. But when it comes to balancing out a night of questionable choices before you begin the trek home, there's really nothing like a giant, perfectly foldable slice of pizza from the veterans at Spicy Pie. Cheese, jalapeno-and-pepperoni, you can't go wrong. Do note: a strong urge to nap may follow immediately after.\u003c/p>\n\u003cfigure id=\"attachment_111273\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111273\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/pizza-spicy-pie.jpg\" alt=\"Spicy Pie ginormous slice\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/pizza-spicy-pie.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pizza-spicy-pie-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pizza-spicy-pie-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pizza-spicy-pie-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pizza-spicy-pie-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pizza-spicy-pie-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pizza-spicy-pie-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spicy Pie ginormous slice \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111272\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111272\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/pizza-spicy-pie-slice.jpg\" alt=\"Essential to fold the Spicy Pie slice New York-style to eat it.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/pizza-spicy-pie-slice.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pizza-spicy-pie-slice-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pizza-spicy-pie-slice-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pizza-spicy-pie-slice-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pizza-spicy-pie-slice-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pizza-spicy-pie-slice-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pizza-spicy-pie-slice-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Essential to fold the Spicy Pie slice New York-style to eat it. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Bay Area Bites Guide to 5 Favorite Dosas in San Francisco, Oakland, Berkeley and Albany",
"title": "Bay Area Bites Guide to 5 Favorite Dosas in San Francisco, Oakland, Berkeley and Albany",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Here in the Bay Area, we appreciate our dosas. You can get them from a cart, from hole in the wall places crowded with families, and from an upscale restaurant beloved by locals \u003ca href=\"http://sf.eater.com/2010/11/9/6710947/dosa-on-fillmore-celebrity-rush\" target=\"_blank\">as well as celebrities \u003c/a>passing through town. It’s simple why the South Indian dish has become so popular. It’s alternately familiar-- “Just try it, it’s like a crepe/injera/pancake,” you might hear a desperate parent coax--while still foreign enough to be novel. After cooking, the batter, a fermented mix of rice and urud dal, becomes both crispy and chewy. It’s served plain and stuffed with a variety of fillings like vegetables and potatoes, making it satisfyingly hearty but lacking the carb overload of similar dishes. It typically comes with sauces and a side of sambar (a vegetable lentil soup). We’ve listed our five favorites in San Francisco, Oakland, Berkeley and Albany, but if we missed your favorite, let us know in the comments.\u003c/p>\n\u003ch2>Dosa\u003c/h2>\n\u003cfigure id=\"attachment_111081\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111081\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/IMG_7693.jpg\" alt=\"The truffle dosa from Dosa.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7693.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7693-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7693-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7693-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7693-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7693-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7693-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The truffle dosa from Dosa. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As you’d expect, the \u003ca href=\"http://www.tablehopper.com/starlet/bill-teds-excellent-indian-food-adventure/\" target=\"_blank\">Keanu-approved\u003c/a> \u003cstrong>Dosa\u003c/strong>--with locations on Fillmore and in the Mission--has an excellent array of dosas to choose from. You could have the lamb one. Or the spicy basil one. Truly, any of the dosas from chef Anjan Mitra would make an excellent meal. But for the peak Dosa experience, get the truffle dosa. It sounds like it might be terrible--when you can get truffle fries at McDonald’s or truffle almonds at Starbucks, is truffle still something to get excited about?--but ends up being an aggressively bold take on the traditional masala potato dosa. It’s huge, with shatteringly crispy edges contrasting with the chewy middle, and filled with mustard seed-flecked potatoes. The application of Italian truffle oil brings out the fermented funkiness of the dosa batter, and while you can definitely taste the truffle, it’s not overpowering. It’s rich, but not in the “doughnut hamburger” kind of way--instead it’s savory, creative and elegant.\u003c/p>\n\u003cfigure id=\"attachment_111080\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111080\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/IMG_7683.jpg\" alt=\"The truffle dosa from Dosa.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7683.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7683-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7683-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7683-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7683-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7683-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7683-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The truffle dosa from Dosa. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://dosasf.com/\" target=\"_blank\">\u003cstrong>Dosa\u003c/strong>\u003c/a>\u003cbr>\n995 Valencia St [\u003ca href=\"https://goo.gl/maps/agtiNexXzjK2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94110\u003cbr>\nPh: (415) 642-3672\u003cbr>\nHours: Mon-Fri, 5:30pm-11:30pm; Sat, 11am-3pm and 5:30pm-11pm; Sun, 11am-3pm and 5:30pm-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/dosasf/\" target=\"_blank\">DOSA\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/dosasf\" target=\"_blank\">@DOSASF\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/dosasf/\" target=\"_blank\">@dosasf\u003c/a>\u003cbr>\nPrice range: $$-$$$ (Entrees $11-$24)\u003c/p>\n\u003ch2>Udupi Palace\u003c/h2>\n\u003cfigure id=\"attachment_111082\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111082\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/IMG_7696.jpg\" alt=\"A spinach paneer dosa at Udupi Palace.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7696.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7696-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7696-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7696-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7696-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7696-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7696-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A spinach paneer dosa at Udupi Palace. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Udupi Palace\u003c/strong>, from Uday Shetty and chef Prince Baby, is a popular restaurant. It’s popular enough for two locations, in Berkeley and in San Francisco's Mission. It’s so popular that a random Thursday dinner at the San Francisco location required a shivering 20-minute wait outside the crowded restaurant. Once you’re finally in, you skirt groups of families and dates to pick something from the large menu, the bulk of which is made up of dosas and their thicker cousin Uthapam in flavors like spicy cauliflower and hot chili. Dosas are served on huge cafeteria style trays with built in sauce divots to hold the chutneys, which provide an ideal accompaniment to the comically large dosa, each half the size of a super burrito. A spinach and paneer dosa was a refreshing variation on that classic combination, with salty cheese mixing into a flavorful mess of spinach, mustard seeds and onions. It’s comforting, familiar and and rich enough to keep you warm as you trundle off into the 50-degree summer night.\u003c/p>\n\u003cfigure id=\"attachment_111079\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111079\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/dosa.jpg\" alt=\"A spinach paneer dosa at Udupi Palace.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/dosa.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/dosa-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/dosa-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/dosa-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/dosa-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/dosa-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/dosa-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A spinach paneer dosa at Udupi Palace. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.udupipalaceca.com/index.html\" target=\"_blank\">\u003cstrong>Udupi Palace\u003c/strong>\u003c/a>\u003cbr>\n1007 Valencia St [\u003ca href=\"https://goo.gl/maps/K6robg8q7Ez\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94110\u003cbr>\nPh: (415) 970-8000\u003cbr>\nHours: Sun-Thu, 11:30am-10pm; Fri-Sat, 11:30am-10:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Udupi-Palace-333277190040780/\" target=\"_blank\">Udupi Palace\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003ch2>Juhu Beach Club\u003c/h2>\n\u003cfigure id=\"attachment_111083\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111083\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/IMG_7769.jpg\" alt='A fried chicken \"dosawaffle.\"' width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7769.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7769-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7769-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7769-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7769-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7769-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7769-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A fried chicken \"dosawaffle.\" \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The fusion-y dishes at the colorful, bustling \u003cstrong>Juhu Beach Club\u003c/strong> are the result of chef Preeti Mistry’s creative brain, a mix of traditional Indian benchmarks spiked with French, Bay Area and traditional-Americana touches. One of the dishes that best encapsulates Mistry’s approach is the fried chicken dosawaffle. There are a few dosawaffles on the menu, an inspired mashup of a traditional dosa and Belgian waffle (as they note, it’s a “gluten free diner’s delight”): one served with the traditional potatoes and sambar, and one slathered with Nutella and cardamom whipped cream. But the chicken and waffle version is the most ambitious. The light, crispy sourdough-ish waffle is topped with two gigantic pieces of fried chicken, spicy and tangy from a batter of yogurt, chickpea flour and spices like turmeric and curry powder. Each element, from the fiery maple syrup to the smear of black pepper butter, is well-thought-out, and increases the dish’s salty, sweet and spicy contrast.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.juhubeachclub.com/\" target=\"_blank\">\u003cstrong>Juhu Beach Club\u003c/strong>\u003c/a>\u003cbr>\n5179 Telegraph Ave [\u003ca href=\"https://goo.gl/maps/cg8te6WPR9y\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 652-7350\u003cbr>\nHours: Mon, closed; Tue-Thu, 5:30-9:30pm; Fri, 11:30am-2pm and 5:30-9:30pm; Sat, 11am-2pm and 5:30-9:30pm; Sun, 11am-2pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/JuhuBeachClub/?fref=ts\" target=\"_blank\">Juhu Beach Club\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/juhubeachclub\" target=\"_blank\">@juhubeachclub\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/juhubeachclub/\" target=\"_blank\">@juhubeachclub\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\u003ch3>Vik's Chaat & Market\n\u003cfigure id=\"attachment_111084\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111084\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/IMG_7820.jpg\" alt=\"A masala dosa at Vik's Chaat.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7820.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7820-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7820-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7820-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7820-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7820-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7820-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A masala dosa at Vik's Chaat. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/h3>\u003cp>\u003cstrong>Vik's Chaat\u003c/strong>, the cheery West Berkeley cafeteria-style Indian restaurant and grocery store from the Chopra family, is extremely beloved. It’s the kind of place that’s constantly crowded despite its unassuming warehouse location, with stern signs in nearby parking lots informing you that there is “No Vik’s Parking” (and there already is a dedicated lot for customers). Their menu is a large, welcoming collection of chaat classics, including dosas filled with potatoes, mung beans or vegetables. A masala dosa was perfectly crispy, without the midpoint gumminess that can afflict a lesser dosa, and filled with a bright yellow mash of potatoes and colorful vegetables like carrots and peas. It’s pleasantly, mildly spicy, accompanied by a collection of flavorful sauces and a side of hearty sambar.\u003c/p>\n\u003cfigure id=\"attachment_111085\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111085\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/IMG_7825.jpg\" alt=\"A masala dosa at Vik's Chaat.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7825.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7825-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7825-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7825-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7825-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7825-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7825-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A masala dosa at Vik's Chaat. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://vikschaat.com/\" target=\"_blank\">\u003cstrong>Vik's Chaat & Market\u003c/strong>\u003c/a>\u003cbr>\n2390 Fourth St [\u003ca href=\"https://goo.gl/maps/QZhbkHpF1G82\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94710\u003cbr>\nPh: (510) 644-4432\u003cbr>\nHours: Mon-Thu, 11am-6pm; Fri-Sun, 11am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ViksChaat/\" target=\"_blank\">Vik's Chaat\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003ch2>Hamro Aangan\u003c/h2>\n\u003cfigure id=\"attachment_111086\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111086\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/IMG_7848.jpg\" alt=\"The paneer dosa at Hamro Aangan.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7848.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7848-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7848-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7848-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7848-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7848-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7848-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The paneer dosa at Hamro Aangan. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Albany’s \u003cstrong>Hamro Aangan Indo-Nepalese\u003c/strong> is a pretty space, with exposed brick and a huge oil painting of Nepal. The restaurant, from chef and owner Bishnu Bhandari (a former manager at Vik’s Chaat) is a mix of Indian and Nepalese dishes, and they offer two types of dosas as well as Uttappam. A crispy paneer dosa was thankfully restrained, mixing a moderate amount of cheese in with large chunks of well-seasoned vegetables. You’re asked how spicy you want your dosa, but the sauces--a creamy coconut chutney and a scorching chili paste--allow you to ultimately control the spice level, with just a dab of the chili sauce enlivening the dish. A wonderfully earthy sambar was a worthy accompaniment.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_111087\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111087\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/IMG_7851.jpg\" alt=\"The paneer dosa at Hamro Aangan.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7851.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7851-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7851-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7851-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7851-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7851-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7851-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The paneer dosa at Hamro Aangan. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.hamroaangan.com/\" target=\"_blank\">\u003cstrong>Hamro Aangan\u003c/strong>\u003c/a>\u003cbr>\n856 San Pablo Ave [\u003ca href=\"https://goo.gl/maps/2PRrvU4ZWd82\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nAlbany, CA 94706\u003cbr>\nPh: (510) 524-2220\u003cbr>\nHours: Thu-Tue, 11:30am-9pm; Wed, closed\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Hamro-Aangan-Indo-Nepalese-Cuisine/105679852813875\" target=\"_blank\">Hamro Aangan - Indo-Nepalese Cuisine\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/incuisine\" target=\"_blank\">@INcuisine\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp> \u003c/p>\n\n",
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"excerpt": "Where to get the best dosas, from a traditional masala dosa to a dosawaffle. ",
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"description": "Where to get the best dosas, from a traditional masala dosa to a dosawaffle. ",
"title": "Bay Area Bites Guide to 5 Favorite Dosas in San Francisco, Oakland, Berkeley and Albany | KQED",
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"headline": "Bay Area Bites Guide to 5 Favorite Dosas in San Francisco, Oakland, Berkeley and Albany",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Here in the Bay Area, we appreciate our dosas. You can get them from a cart, from hole in the wall places crowded with families, and from an upscale restaurant beloved by locals \u003ca href=\"http://sf.eater.com/2010/11/9/6710947/dosa-on-fillmore-celebrity-rush\" target=\"_blank\">as well as celebrities \u003c/a>passing through town. It’s simple why the South Indian dish has become so popular. It’s alternately familiar-- “Just try it, it’s like a crepe/injera/pancake,” you might hear a desperate parent coax--while still foreign enough to be novel. After cooking, the batter, a fermented mix of rice and urud dal, becomes both crispy and chewy. It’s served plain and stuffed with a variety of fillings like vegetables and potatoes, making it satisfyingly hearty but lacking the carb overload of similar dishes. It typically comes with sauces and a side of sambar (a vegetable lentil soup). We’ve listed our five favorites in San Francisco, Oakland, Berkeley and Albany, but if we missed your favorite, let us know in the comments.\u003c/p>\n\u003ch2>Dosa\u003c/h2>\n\u003cfigure id=\"attachment_111081\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111081\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/IMG_7693.jpg\" alt=\"The truffle dosa from Dosa.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7693.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7693-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7693-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7693-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7693-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7693-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7693-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The truffle dosa from Dosa. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As you’d expect, the \u003ca href=\"http://www.tablehopper.com/starlet/bill-teds-excellent-indian-food-adventure/\" target=\"_blank\">Keanu-approved\u003c/a> \u003cstrong>Dosa\u003c/strong>--with locations on Fillmore and in the Mission--has an excellent array of dosas to choose from. You could have the lamb one. Or the spicy basil one. Truly, any of the dosas from chef Anjan Mitra would make an excellent meal. But for the peak Dosa experience, get the truffle dosa. It sounds like it might be terrible--when you can get truffle fries at McDonald’s or truffle almonds at Starbucks, is truffle still something to get excited about?--but ends up being an aggressively bold take on the traditional masala potato dosa. It’s huge, with shatteringly crispy edges contrasting with the chewy middle, and filled with mustard seed-flecked potatoes. The application of Italian truffle oil brings out the fermented funkiness of the dosa batter, and while you can definitely taste the truffle, it’s not overpowering. It’s rich, but not in the “doughnut hamburger” kind of way--instead it’s savory, creative and elegant.\u003c/p>\n\u003cfigure id=\"attachment_111080\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111080\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/IMG_7683.jpg\" alt=\"The truffle dosa from Dosa.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7683.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7683-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7683-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7683-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7683-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7683-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7683-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The truffle dosa from Dosa. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://dosasf.com/\" target=\"_blank\">\u003cstrong>Dosa\u003c/strong>\u003c/a>\u003cbr>\n995 Valencia St [\u003ca href=\"https://goo.gl/maps/agtiNexXzjK2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94110\u003cbr>\nPh: (415) 642-3672\u003cbr>\nHours: Mon-Fri, 5:30pm-11:30pm; Sat, 11am-3pm and 5:30pm-11pm; Sun, 11am-3pm and 5:30pm-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/dosasf/\" target=\"_blank\">DOSA\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/dosasf\" target=\"_blank\">@DOSASF\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/dosasf/\" target=\"_blank\">@dosasf\u003c/a>\u003cbr>\nPrice range: $$-$$$ (Entrees $11-$24)\u003c/p>\n\u003ch2>Udupi Palace\u003c/h2>\n\u003cfigure id=\"attachment_111082\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111082\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/IMG_7696.jpg\" alt=\"A spinach paneer dosa at Udupi Palace.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7696.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7696-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7696-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7696-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7696-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7696-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7696-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A spinach paneer dosa at Udupi Palace. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Udupi Palace\u003c/strong>, from Uday Shetty and chef Prince Baby, is a popular restaurant. It’s popular enough for two locations, in Berkeley and in San Francisco's Mission. It’s so popular that a random Thursday dinner at the San Francisco location required a shivering 20-minute wait outside the crowded restaurant. Once you’re finally in, you skirt groups of families and dates to pick something from the large menu, the bulk of which is made up of dosas and their thicker cousin Uthapam in flavors like spicy cauliflower and hot chili. Dosas are served on huge cafeteria style trays with built in sauce divots to hold the chutneys, which provide an ideal accompaniment to the comically large dosa, each half the size of a super burrito. A spinach and paneer dosa was a refreshing variation on that classic combination, with salty cheese mixing into a flavorful mess of spinach, mustard seeds and onions. It’s comforting, familiar and and rich enough to keep you warm as you trundle off into the 50-degree summer night.\u003c/p>\n\u003cfigure id=\"attachment_111079\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111079\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/dosa.jpg\" alt=\"A spinach paneer dosa at Udupi Palace.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/dosa.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/dosa-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/dosa-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/dosa-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/dosa-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/dosa-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/dosa-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A spinach paneer dosa at Udupi Palace. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.udupipalaceca.com/index.html\" target=\"_blank\">\u003cstrong>Udupi Palace\u003c/strong>\u003c/a>\u003cbr>\n1007 Valencia St [\u003ca href=\"https://goo.gl/maps/K6robg8q7Ez\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94110\u003cbr>\nPh: (415) 970-8000\u003cbr>\nHours: Sun-Thu, 11:30am-10pm; Fri-Sat, 11:30am-10:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Udupi-Palace-333277190040780/\" target=\"_blank\">Udupi Palace\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003ch2>Juhu Beach Club\u003c/h2>\n\u003cfigure id=\"attachment_111083\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111083\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/IMG_7769.jpg\" alt='A fried chicken \"dosawaffle.\"' width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7769.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7769-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7769-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7769-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7769-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7769-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7769-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A fried chicken \"dosawaffle.\" \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The fusion-y dishes at the colorful, bustling \u003cstrong>Juhu Beach Club\u003c/strong> are the result of chef Preeti Mistry’s creative brain, a mix of traditional Indian benchmarks spiked with French, Bay Area and traditional-Americana touches. One of the dishes that best encapsulates Mistry’s approach is the fried chicken dosawaffle. There are a few dosawaffles on the menu, an inspired mashup of a traditional dosa and Belgian waffle (as they note, it’s a “gluten free diner’s delight”): one served with the traditional potatoes and sambar, and one slathered with Nutella and cardamom whipped cream. But the chicken and waffle version is the most ambitious. The light, crispy sourdough-ish waffle is topped with two gigantic pieces of fried chicken, spicy and tangy from a batter of yogurt, chickpea flour and spices like turmeric and curry powder. Each element, from the fiery maple syrup to the smear of black pepper butter, is well-thought-out, and increases the dish’s salty, sweet and spicy contrast.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.juhubeachclub.com/\" target=\"_blank\">\u003cstrong>Juhu Beach Club\u003c/strong>\u003c/a>\u003cbr>\n5179 Telegraph Ave [\u003ca href=\"https://goo.gl/maps/cg8te6WPR9y\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 652-7350\u003cbr>\nHours: Mon, closed; Tue-Thu, 5:30-9:30pm; Fri, 11:30am-2pm and 5:30-9:30pm; Sat, 11am-2pm and 5:30-9:30pm; Sun, 11am-2pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/JuhuBeachClub/?fref=ts\" target=\"_blank\">Juhu Beach Club\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/juhubeachclub\" target=\"_blank\">@juhubeachclub\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/juhubeachclub/\" target=\"_blank\">@juhubeachclub\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\u003ch3>Vik's Chaat & Market\n\u003cfigure id=\"attachment_111084\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111084\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/IMG_7820.jpg\" alt=\"A masala dosa at Vik's Chaat.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7820.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7820-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7820-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7820-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7820-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7820-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7820-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A masala dosa at Vik's Chaat. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/h3>\u003cp>\u003cstrong>Vik's Chaat\u003c/strong>, the cheery West Berkeley cafeteria-style Indian restaurant and grocery store from the Chopra family, is extremely beloved. It’s the kind of place that’s constantly crowded despite its unassuming warehouse location, with stern signs in nearby parking lots informing you that there is “No Vik’s Parking” (and there already is a dedicated lot for customers). Their menu is a large, welcoming collection of chaat classics, including dosas filled with potatoes, mung beans or vegetables. A masala dosa was perfectly crispy, without the midpoint gumminess that can afflict a lesser dosa, and filled with a bright yellow mash of potatoes and colorful vegetables like carrots and peas. It’s pleasantly, mildly spicy, accompanied by a collection of flavorful sauces and a side of hearty sambar.\u003c/p>\n\u003cfigure id=\"attachment_111085\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111085\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/IMG_7825.jpg\" alt=\"A masala dosa at Vik's Chaat.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7825.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7825-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7825-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7825-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7825-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7825-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7825-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A masala dosa at Vik's Chaat. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://vikschaat.com/\" target=\"_blank\">\u003cstrong>Vik's Chaat & Market\u003c/strong>\u003c/a>\u003cbr>\n2390 Fourth St [\u003ca href=\"https://goo.gl/maps/QZhbkHpF1G82\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94710\u003cbr>\nPh: (510) 644-4432\u003cbr>\nHours: Mon-Thu, 11am-6pm; Fri-Sun, 11am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ViksChaat/\" target=\"_blank\">Vik's Chaat\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003ch2>Hamro Aangan\u003c/h2>\n\u003cfigure id=\"attachment_111086\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111086\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/IMG_7848.jpg\" alt=\"The paneer dosa at Hamro Aangan.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7848.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7848-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7848-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7848-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7848-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7848-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7848-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The paneer dosa at Hamro Aangan. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Albany’s \u003cstrong>Hamro Aangan Indo-Nepalese\u003c/strong> is a pretty space, with exposed brick and a huge oil painting of Nepal. The restaurant, from chef and owner Bishnu Bhandari (a former manager at Vik’s Chaat) is a mix of Indian and Nepalese dishes, and they offer two types of dosas as well as Uttappam. A crispy paneer dosa was thankfully restrained, mixing a moderate amount of cheese in with large chunks of well-seasoned vegetables. You’re asked how spicy you want your dosa, but the sauces--a creamy coconut chutney and a scorching chili paste--allow you to ultimately control the spice level, with just a dab of the chili sauce enlivening the dish. A wonderfully earthy sambar was a worthy accompaniment.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_111087\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111087\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/IMG_7851.jpg\" alt=\"The paneer dosa at Hamro Aangan.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7851.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7851-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7851-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7851-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7851-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7851-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7851-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The paneer dosa at Hamro Aangan. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.hamroaangan.com/\" target=\"_blank\">\u003cstrong>Hamro Aangan\u003c/strong>\u003c/a>\u003cbr>\n856 San Pablo Ave [\u003ca href=\"https://goo.gl/maps/2PRrvU4ZWd82\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nAlbany, CA 94706\u003cbr>\nPh: (510) 524-2220\u003cbr>\nHours: Thu-Tue, 11:30am-9pm; Wed, closed\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Hamro-Aangan-Indo-Nepalese-Cuisine/105679852813875\" target=\"_blank\">Hamro Aangan - Indo-Nepalese Cuisine\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/incuisine\" target=\"_blank\">@INcuisine\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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"mindshift": {
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"order": 12
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"info": "\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.",
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"onourwatch": {
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"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
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"perspectives": {
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"order": 14
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"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
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"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
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"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.possible.fm/",
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"source": "Possible"
},
"link": "/radio/program/possible",
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},
"pri-the-world": {
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"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
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},
"reveal": {
"id": "reveal",
"title": "Reveal",
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